$1,169 $1,535
Your upfront cost: $0
Duration
13 weeks
Study method
100% online
Available loans
- FEE-HELP
- HECS-HELP
Assessments
100% online
Prior study
Required
Study terms
- 25 Feb 2019
- 26 Aug 2019
The third university established in Victoria, La Trobe University has a diverse community of more than 33,000 students and staff. Its commitment to excellence in teaching and research prepares students to make a bold and positive impact in today's global community. La Trobe provides Open Universities Australia with its core tenets, entrepreneurship and sustainability.
Subject details
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- 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
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Study resources
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Instructional methods
- Discussion forum/Discussion Board
- Embedded Multimedia
- Online Quizzes/Tests
- Online assignment submission
- Podcasting/Lecture capture
- Web links
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Print materials
- Study guide
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Online materials
- Resources and Links
- Quizzes
- Online Assessment
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You must have successfully completed the following subject(s) before starting this subject:
LTU-HBS101-Introduction to Human Physiology
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:
Textbook information is pending.