Nutrition Principles
UndergraduateRMI-SCN2002024
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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- Study method
- 100% online
- Assessments
- Subject may require attendance
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
- Start dates
- 27 May 2024
- Loan available
- HECS-HELP and FEE-HELP available
Nutrition Principles
About this subject
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
- 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)
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.
- Asssignment - Nutrition Labelling (10%)
- Assignment - Nutrition Information (10%)
- Assignment - Energy Balance and Dietary Intake (20%)
- Online Quizzes (5 x 4% each) (20%)
- Final Exam (40%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
To enrol in this subject, you must be admitted into a degree.
Additional requirements
No additional requirements
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.