Nutrition Principles

• • Overview of nutrition
  • Planning a healthy diet
  • Food sources of nutrients
  • Digestion
  • Energy balance & body composition
  • Weight control
  • Macronutrients - carbohydrates, proteins & lipids
  • Macronutrients - carbohydrates, proteins & lipids (cont)
  • Energy metabolism of carbohydrates proteins & lipids
  • Energy metabolism of carbohydrates proteins & lipids (cont)
  • Micronutrients - vitamins & minerals
  • Micronutrients - vitamins & minerals (cont)

No eligibility requirements

Special requirements

No special requirements

This subject provides students with an introduction to and an overview of nutritional issues related to general health and the food supply. Various aspects of food composition and cultural cuisine will be examined and related to the process of food choices and the subsequent effect these choices have on community health issues. The macro- and micro-nutrient content of the core food groups will be discussed and the rationale investigated for diet planning principles, food labelling regulations and the setting of national dietary guidelines and recommended dietary intakes (RDIs). The biochemical principles of carbohydrate, protein and lipid structure, digestion, absorption and metabolism for energy in the body will be outlined and related to the intake and function of the micronutrients such as vitamins and minerals.

Assessment task 1 - Nutrition Information (10%) Students will be required to write a report evaluating the scientific validity of a media sourced nutrition information related article. Assessment task 2 - Nutrition Labelling (10%) You will be required to write a report evaluating the validity of the food industry labelling practices on a food product. Submission will be a quiz based on the responses to the report and a short text response. Assessment task 3 - Energy Balance and Dietary Intake (30%) Students will carry out an investigation evaluating your own measurements of body anthropometry, food and nutrient intakes and exercise habits will be carried out. Outcomes will be compared with national recommendations. Final Exam (50%) A two (2) hour closed book final examination at the end of the semester, based on the concepts and material presented. Written exam consisting of multiple choice and short answer questions.

• Asssignment - Nutrition Labelling (10%)
• Assignment - Nutrition Information (10%)
• Assignment - Energy Balance and Dietary Intake (30%)
• Final Exam (50%)