In this subject you 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 … For more content click the Read more button below.
In this subject you 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. You will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.
Capstones provide students with a way of integrating and applying knowledge and skills gained throughout their course.
No
Academic progress review - Schedule A subject
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Subject instances
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Learning resources
Prescribed - Book - Understanding nutrition: Australian and New Zealand
Title:Understanding nutrition: Australian and New Zealand
Resource requirement:Prescribed
Author/editor:Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A
Year:2017
Edition/volume:3rd edition
Publisher:Cengage
Career ready
Work based learning (placement):No
Graduate capabilities
INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving
PERSONAL AND PROFESSIONAL - Adaptability and Self-Management
PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility
Subject intended learning outcomes
On successful completion you will be able to:
1.
Use the basic principles of energy balance to determine an individual's energy balance status.
2.
Identify and describe common food sources of selected micronutrients (vitamins and minerals).
3.
Identify and describe the main food sources of macro-nutrients (energy, protein, fat, carbohydrate, alcohol)
4.
Apply simple techniques to measure body composition of individuals.
5.
Apply simple dietary analysis techniques to assess your own diet.
6.
Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
Enrolment rules
Special conditions
This subject is offered via Open Universities Australia. 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.
Requisite rules
Prerequisites: Students must be enrolled in one of the following course codes: HCFN
