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Subject details

  • Topics
    • 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)

At the completion of this subject students will be able to develop an appreciation of:

  1. The distinction between macro and micronutrients
  2. The relative energy contribution to the body from dietary fat, carbohydrate and protein
  3. The food sources of specific nutrients
  4. The structure and function of the digestive tract and process of cellular energy metabolism
  5. The function of the TCA cycle and energy transport chain
  6. The role of micronutrients in controlling energy metabolism in the body
  7. Diet planning principles, weight control and the impact of fad diets
  8. Write coherent and concise scientific reports
  9. Research nutritional information on the internet.

Develop skills in:

  1. Assessing the validity of media nutritional information
  2. Assessing the accuracy of scientific studies in nutrition
  3. Reading and understanding food labels and nutrition claims
  4. Measuring anthropometric data
  5. Determining energy expenditure and nutrient intake of individuals.
  • Assignment 1 - Invigilated Exam (50%)
  • Assignment 2 - Assignments (45%)
  • Assignment 3 - Online Discussion (5%)

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a subject

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.

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