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Subject details

  • Topics
    • 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
  • Study resources
    • Instructional Methods
      • 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
      • Quizzes
      • Online Assessment

At the completion of this subject students will be able to:

  1. explain and interpret the use of energy balance to determine an individual's energy balance status
  2. identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition
  3. apply techniques for the measurement of body composition of individuals
  4. analyse dietary intake of individuals using food composition databases and dietary analysis software (Foodworks)
  5. apply nutrient reference values to dietary assessment and planning for populations.
  • Assignment 1 - 3 x 45 min quiz (60%)
  • Assignment 2 - 2000 word written assignment (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

Entry Requirements

You must have successfully completed the following subject(s) before starting this subject:

Special requirements

No special requirements

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.

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