Undergraduate | LTU-DTN101 | 2024
Introduction to Nutrition
Course information for 2024 intakeView information for 2023 course intake
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.
- Study method
- 100% online
- 100% online
- Start dates
- 26 Feb 2024,
- 27 May 2024,
- 26 Aug 2024,
- 25 Nov 2024,
- View 2023 dates
- Entry requirements
- Prior study needed
- 13 weeks
HECS-HELP and FEE-HELP available
Introduction to Nutrition
About this subject
On successful completion you will be able to:
- Describe methods for collecting dietary intake and estimating energy expenditure, and use principles of energy balance to determine an individual's energy balance status.
- Identify and describe common food sources, functions and absorption of micronutrients (vitamins and minerals) and discuss the causes and consequences of micronutrient deficiencies and toxicities.
- Identify and describe the main food sources, structure, functions, digestion and absorption of macronutrients (protein, fat, carbohydrate), water and alcohol and discuss the consequences of macronutrient imbalances.
- 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
- Nutrient Reference Values
- Dietary Guidelines
- Energy Balance and Fad Diets
In this subject you will study the major food sources, functions and metabolism of macro-nutrients (protein, fat and carbohydrate), alcohol, and micro-nutrients (vitamins and minerals) and be aware of the consequences of over and under-nutrition. 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 in adults will be explored. You will also be introduced to the Australian Dietary Guidelines and Nutrient Reference Values, 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). This is an early assessment piece that will occur within the first three weeks of the teaching period. (30%)
For textbook details check your university's handbook, website or learning management system (LMS).
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- QS Ranking 2024:
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You should not enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:
LTU-DTN111 (Not currently available)
Past La Trobe University students who have previously completed DTN1NHW (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. A good internet connection is required due to the online delivery.
This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.
11 student respondents between 28 Nov 2022 - 8 Mar 2023.
100%of students felt the study load was manageable
100%of students felt this subject helped them gain relevant skills
What to study next?
Once you’ve completed this subject it can be credited towards one of the following courses
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