1 x 2-hour on-line lecture weekly
5 x 2-hour on-line tutorials per semester
Assignment(s); Examination(s); On-line quizzes
Topic description
Basic principles of human nutrition and physical activity are considered with respect to maintaining nutritional balance, as well as maintaining good health. Students will be introduced to the concept of energy requirements and the role and key dietary sources of the essential nutrients, protein, carbohydrate, fats, vitamins, minerals and water will be discussed. The importance of physical activity as part of a healthy lifestyle will also be addressed. On-line multiple-choice quizzes and practical exercises will allow students to demonstrate their understanding of lecture material. Students will gain practical experience in evaluating nutritional intake and physical activity data by completing a self-study project.
Educational aims
The aim of this topic is to:

  • develop students' knowledge of the basic principles of nutrition science and physical activity

  • familiarise students with the key components of a health promoting diet and lifestyle which can be applied to their everyday lives and future professional careers.

Expected learning outcomes
By the completion of this topic students will be able to:

  • define the science of nutrition, and discuss the importance of variety and balance for optimal growth and health.

  • identify the 6 classes of essential nutrients and their major dietary sources.

  • discuss the functions of the essential nutrients and the effects of deficiency and excess of nutrients on health.

  • discuss the importance of physical activity as part of a healthy lifestyle.

  • understand the concept of weight management in regards to energy intake and exercise.

  • list the Dietary Guidelines for Australian Adults and articulate an understanding of the rationale and evidence for each dietary guideline as it relates to the prevention of major chronic diseases.

  • apply their knowledge of the principles of the Australian Guide to Healthy Eating to qualitatively evaluate the nutritional adequacy of diets.

  • apply their knowledge of the principles of good nutrition and physical activity to the quantitative assessment of dietary intakes and the planning of a healthy lifestyle.