dtn101 nutrition
INTRODUCTION TO NUTRITION
DTN101
2019
Credit points: 15
Subject outline
In this subject students will study the major food sources and the functions of macro-nutrients (energy, protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition will be explored. Students will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.
SchoolSchool Allied Health,Human Serv & Sport
Credit points15
Subject Co-ordinatorMichael Coldrey
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Students must be enrolled in one of the following course codes: HBFN, HBFNX or HOUA
Co-requisitesN/A
Incompatible subjects DTN1NHW
Equivalent subjectsN/A
Special conditions 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.
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding nutrition: Australian and New Zealand 3rd edition | Prescribed | Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A (2017) | Cengage |
Graduate capabilities & intended learning outcomes
01. Use the basic principles of energy balance to determine an individual's energy balance status.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
02. Identify and describe common food sources of selected micronutrients (vitamins and minerals).
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
03. Identify and describe the main food sources of macro-nutrients (energy, protein, fat, carbohydrate, alcohol)
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
04. Apply simple techniques to measure body composition of individuals.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
05. Apply simple dietary analysis techniques to assess your own diet.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
06. Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
- Related graduate capabilities and elements:
- Personal and Professional Skills(Ethical behaviour,Adaptability Skills,Study and Learning Skills)
Subject options
Select to view your study options…
Online, 2019, OUA Study Period 3, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorMichael Coldrey
Class requirements
LectureWeek: 35 - 47
One 2.0 hours lecture per week from week 35 to week 47 and delivered via online.
TutorialWeek: 35 - 47
One 1.0 hours tutorial per week from week 35 to week 47 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (1000 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total) | 40 | 01, 02, 03, 04, 05, 06 |
Online, 2019, OUA Study Period 4, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorMichael Coldrey
Class requirements
LectureWeek: 48
One 2.0 hours lecture per week in week 48 and delivered via online.
TutorialWeek: 48
One 1.0 hours tutorial per week in week 48 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (1000 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total) | 40 | 01, 02, 03, 04, 05, 06 |
Online, 2019, OUA Study Period 1, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorMichael Coldrey
Class requirements
Scheduled Online ClassWeek: 09 - 21
One 2.0 hours scheduled online class per week from week 09 to week 21 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (1000 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total) | 40 | 01, 02, 03, 04, 05, 06 |
Online, 2019, OUA Study Period 2, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorMichael Coldrey
Class requirements
Scheduled Online ClassWeek: 22 - 34
One 2.0 hours scheduled online class per week from week 22 to week 34 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (1000 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total) | 40 | 01, 02, 03, 04, 05, 06 |