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

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:

LTU-HBS101-Introduction to Human Physiology ;

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)

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%)

Current study term (30 Aug 20 to 29 Nov 20)