Introduction to Nutrition
Navigate the makeup of the human body. Uncover diet myths, and select the most nourishing foods using dietary guidelines. Calculate muscle to fat ratio to determine health. Weigh up the balance between what people eat and the energy they burn.
Your upfront cost: $0
- 29 May 2023
- 28 Aug 2023
- 27 Nov 2023
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- Enrolling and eligibility
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- Credit and recognition for prior learning
At the completion of this subject student should be able to:
Use the basic principles of energy balance to determine an individual's energy balance status.
Identify and describe common food sources of selected micronutrients (vitamins and minerals).
Identify and describe the main food sources of macronutrients (protein, fat, carbohydrate and alcohol).
Apply simple techniques to measure body composition of individuals.
Apply simple dietary analysis techniques to assess diets.
Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
- • Introduction to food and nutrition.
- • Measurement of dietary intake.
- • Energy expenditure and body composition.
- • Energy.
- • Macronutrients.
- • Micronutrients.
- • Nutrient reference values.
- • Dietary guidelines.
- • Energy balance and fad diets.
Past La Trobe University students who have previously completed DTN1NHW (Introduction To Nutrition), or DTN111 (Introduction To Nutrition) are ineligible to enrol in this subject.
- Other requirements - Late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance.
In this subject you will study the major food sources and the functions of macro-nutrients (protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition will be explored. You will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.
- Evaluation of a diet (1000 words equivalent) (30%)
- Individual dietary analysis report (1400 words equivalent) (40%)
- Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total) (30%)
For textbook details check your university's handbook, website or learning management system (LMS).