Subject details

  • Topics
    • 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
  • Study resources
    • Instructional Methods
      • Blog
      • Disscusion forum/Discussion Board
      • Embedded Multimedia
      • Online Quizzes/Tests
      • Online assignment submission
      • Podcasting/Leacture capture
      • Web links
    • Print Materials
      • Study guide
    • Online Materials
      • Resources and Links
      • Audio-Video streaming
      • Quizzes

At the completion of this subject student should be able to:

  1. use the basic principles of energy balance to determine an individual's energy balance status
  2. identify and describe common food sources of selected micronutrients (vitamins and minerals)
  3. identify and describe the main food sources of macronutrients (energy, protein, fat, carbohydrate, alcohol)
  4. apply simple techniques to measure body composition of individuals
  5. apply simple dietary analysis techniques to assess your own diet
  6. describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
  • Assignment 1 - Evaluation 850 words (25%)
  • Assignment 2 - 1400 words equivalent (35%)
  • Assignment 3 - 3 x 30min, 20q's each (40%)

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a subject

No eligibility requirements

Special requirements

No special requirements

In this subject students will study the major food sources and the functions of macro-nutrients (energy, 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. Students will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.

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