Nutrition Fundamentals

• • 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

    • Discussion forum/Discussion Board
    • Embedded Multimedia
    • Online Quizzes/Tests
    • Online assignment submission
    • Podcasting/Lecture capture
    • Web links

  • Print materials

    • Study guide

  • Online materials

    • Resources and Links
    • Quizzes
    • Online Assessment

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

LTU-HBS101-Introduction to Human Physiology

Others

Prior to enrolling in DTN201, you must either have completed, or have been enrolled to complete HBS101 in the preceding study period. A pre-requisite waiver is not required if the above criteria is met. If the prerequisite subject/s is failed, you will automatically be removed from this subject prior to census. Contact an Open Universities Australia student advisor for more information.

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.

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.

• 3 x 45 min quiz (60%)
• 2000 word written assignment (40%)

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