The food people eat, and the energy they store or burn off, shapes body size, fitness and health levels. Learn techniques to weigh up nutritional value, measure body mass, assess energy intake, and how to maintain a balanced and healthy diet.
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- 28 Aug 2023
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Explain and critique methods for collecting dietary intake and estimating energy expenditure and apply these methods to determine an individual's energy balance status.
Identify and describe the structure, metabolism and digestion, sources, and functions of macronutrients, water and alcohol and discuss the consequences of macronutrient imbalances.
Identify and describe the sources, functions and absorption of micronutrients and discuss the causes and consequences of micronutrient deficiencies and toxicities.
Explain and evaluate techniques for the measurement of body composition of individuals.
Analyse dietary intake of individuals using food composition databases and dietary analysis software.
Demonstrate comprehension of national nutrient and food based dietary recommendations and apply these recommendations to assess dietary adequacy.
- • Introduction and review of the digestive system.
- • Energy from food and macronutrients.
- • Individual nutritional assessment.
- • Body composition assessment.
- • Carbohydrates.
- • Proteins.
- • Fats.
- • Fat and water soluble vitamins.
- • Minerals, water and electrolytes.
- • Microminerals and alcohol.
- • Micronutrients.
- • Nutrients for blood and bone health.
- • Over and under nutrition.
You must either have successfully completed the following subject(s) before starting this subject, or currently be enrolled in the following subject(s) in a prior study period; or enrol in the following subject(s) to study prior to this subject:
Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation, should you not complete your prerequisite subject(s) successfully you should not continue with your enrolment in this subject. If you are currently enrolled in the prerequisite subject(s) and believe you may not complete these all successfully, it is your responsibility to reschedule your study of this subject to give you time to re-attempt the prerequisite subject(s)
Past La Trobe University students who have previously completed DTN2PNU (Principles of Human Nutrition) are ineligible to enrol in this subject.
- Software requirements - FoodWorks software by Xyris is required in this subject.
- Other requirements - This subject is available through Open Universities Australia (OUA) and the course is restricted for enrolment. Single subject enrolments for restricted subjects are not available at OUA, please see https://www.latrobe.edu.au/study/apply/pathways/single-subject-entry for further information In this subject students will be required to assess their dietary intake and measure their weight, height and circumferences (waist and hip). The measurement of personal data (diet and physical measures) will be on a purely voluntary basis. Students will be able to collect data from another volunteer student if there are any cultural or religious reasons preventing them from submitting their own data. Students who successfully complete two from the four open enrolment subjects (HBS101, DTN101, CHM101, PHE102) may apply under the Academic Eligibility category for admission to the restricted Bachelor of Food and Nutrition. You must be enrolled in the Bachelor of Food and Nutrition to be eligible to enrol in all other non-open access subjects offered in the degree.
Please note: this subject was previously known as Principles of Nutrition.
In this subject, you will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. You will also develop an understanding of the principles of energy balance. You will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. You will also be introduced to simple techniques for measuring body composition of adults.
- Three 40-minute online tests (note: 10%, 15%, 15%) (40%)
- Report on Dietary Analyses, incorporating results from Assessment 1, alongside introduction, methods, discussion and conclusion (1500 words equiv) (45%)
- Results of Individual Dietary Analysis (500 words equiv) (15%)
For textbook details check your university's handbook, website or learning management system (LMS).