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- 30 Aug 2021
The third university established in Victoria, La Trobe University has a diverse community of more than 33,000 students and staff. Its commitment to excellence in teaching and research prepares students to make a bold and positive impact in today's global community. La Trobe provides Open Universities Australia with its core tenets, entrepreneurship and sustainability.
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At the completion of this subject students will be able to:
- explain and interpret the use of energy balance to determine an individual's energy balance status;
- identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition;
- apply techniques for the measurement of body composition of individuals;
- analyse dietary intake of individuals using food composition databases and dietary analysis software (FoodWorks);
- apply nutrient reference values to dietary assessment and planning for populations.
- Introduction and Review of the Digestive System
- Energy from Food and Macronutrients
- Individual Nutritional Assessment
- Body Composition Assessment
- Fat and Water Soluble Vitamins
- Minerals, Water and Electrolytes
- Microminerals and Alcohol
- 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)
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 you will be permitted to enrol in this subject, however you should withdraw your enrolment, or it will be withdrawn on your behalf, if you are unsuccessful in passing the prerequisite subject once results are released.
- SoftwareDetails - FoodWorks software by Xyris is required in this subject.
- OtherDetails - This subject is offered via Open Universities Australia, 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 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.
Please note: this subject was previously known as Principles of Nutrition.
In this subject, students 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. Students will also develop an understanding of the principles of energy balance. Students 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. Students will also be introduced to simple techniques for measuring body composition of adults.
- Three 30-minute quizzes (500 words equivalent each, 1500 words total) (45%)
- 2000 word written assignment (40%)
- One 250-word individual assignment (15%)
Current study term: 29 Aug 21 to 28 Nov 21