Subject details

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 (energy, protein, fat, carbohydrate, alcohol);
  • apply simple techniques to measure body composition of individuals;
  • apply simple dietary analysis techniques to assess your own diet;
  • 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
  • Study resources

    • Instructional methods

      • Blog
      • Discussion forum/Discussion Board
      • Embedded Multimedia
      • Online Quizzes/Tests
      • Online assignment submission
      • Podcasting/Lecture capture
      • Web links
      • Overview Notes
    • Print materials

      • Study guide
    • Online materials

      • Resources and Links
      • Audio-Video streaming
      • Quizzes

No eligibility requirements

Special requirements

  • OtherDetails -

    This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition course coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.

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.

  • Evaluation 1000 words (25%)
  • Report 1400 words equivalent (35%)
  • Quizzes: 4 x 20min, 20q's each (1350 words equivalent) (40%)

Click on the titles of the listed books below to find out more:

Textbook information is pending.

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