Carve out the principles of nutrition. Unwrap health issues related to food types and supply. Describe how energy is absorbed and metabolised. Study how culture and food composition influences food choices. Investigate food labelling regulations.
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Subjects may require attendance
- 26 Aug 2019
At the completion of this subject students will be able to develop an appreciation of:
- The distinction between macro and micronutrients
- The relative energy contribution to the body from dietary fat, carbohydrate and protein
- The food sources of specific nutrients
- The structure and function of the digestive tract and process of cellular energy metabolism
- The function of the TCA cycle and energy transport chain
- The role of micronutrients in controlling energy metabolism in the body
- Diet planning principles, weight control and the impact of fad diets
- Write coherent and concise scientific reports
- Research nutritional information on the internet.
Develop skills in:
- Assessing the validity of media nutritional information
- Assessing the accuracy of scientific studies in nutrition
- Reading and understanding food labels and nutrition claims
- Measuring anthropometric data
- Determining energy expenditure and nutrient intake of individuals.
- Overview of nutrition
- Planning a healthy diet
- Food sources of nutrients
- 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
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%)
Textbook information is pending.