The food people eat, and the energy they store or burn off, shapes body size, fitness and health levels.Learn techniques to weigh up nutritional value, measure body mass, assess energy intake, and how to maintain a balanced and healthy diet.
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- 31 Aug 2020
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At the completion of this subject students will be able to:
- explain and interpret the use of energy balance to determine an individual's energy balance status
- identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition
- apply techniques for the measurement of body composition of individuals
- analyse dietary intake of individuals using food composition databases and dietary analysis software (Foodworks)
- apply nutrient reference values to dietary assessment and planning for populations.
- Introduction and Review of the Digestive System
- Energy from Food and Macronutrients
- Individual Nutritional Assessment
- Body Composition Assessment
- Fat and Water Soluble Vitamins
- Minerals, Water and Electrolytes
- Microminerals and Alcohol
- Nutrients for Blood and Bone Health
- Over and Under Nutrition
You must have successfully completed the following subject(s) before starting this subject:
- 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%)
Textbook information is pending.