NUT1011 · Human nutrition: An introduction to nutrients

Overview

This unit focuses on basic concepts in human nutrition. Social and cultural applications of food and consumption will be described, and you will have the opportunity to examine factors that influence food choices. Key nutrition guidelines and evidence supporting the guidelines will be identified. The concept of energy balance and energy expenditure in the context of nutritional intake will be introduced. The use and application of body composition techniques will be compared including how they are administered, and the associated considerations of completing these. The role and function of macro and micronutrients including key sources essential for human health and relevance for the health of populations and individuals will be discussed. You will learn about the clinical signs and symptoms of specific nutrient deficiency and excess, as well as nutrient interactions and their significance. Data analysis of dietary intake using qualitative and quantitative methods will be introduced and comparison of this data to recommended dietary intakes for optimal health. You will apply your knowledge in case-based scenarios and developing evidence-based nutrition education resources. Inquiry-based learning will be incorporated into the teaching of this unit.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

Learning outcomes

1. Discuss the social, emotional and cultural role of food individually and as a society.
2. Compare body composition assessment methods including their role in nutrition status evaluation, indications, strengths, and limitations.
3. Discriminate between macronutrient and micronutrient roles in the human body.
4. Identify key food sources of particular nutrients and describe the clinical signs and symptoms of particular nutrient deficiencies and excesses, and explain the reason for their development.
5. State current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets.
6. Describe the effects that nutrients may have on the absorption and utilisation of other nutrients in the human body.

Workload

All online learning. 6 hours of teacher-directed learning per week, including 1-2 hours of asynchronous video content and 2 hours of online workshop. 6 hours per week of student-directed learning. Total per week = 12 hours For SSA: 12 hours of teacher-directed learning per week, including 2-4 hours of asynchronous video content and 2 hours of workshop.

Student experience, not official rules. Nothing here changes what the Handbook says.