Gold Coast, Australia
Area of Study
Health Science, Nutrition and Food Science
Taught In English
Students are expected to have a preliminary understanding of the digestive system, including structure and main roles of digestive organs. Students new to studying in the area will be provided with suggested online material to support their learning.
This course is restricted to students studying Dietetics, Public Health, Exercise Science, Medicine, Nursing,Health Science, Biomedical Science, Psychology as well as other health disciplines.
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3 - 4
Recommended U.S. Quarter Units4 - 6
Hours & Credits
This course presents a comprehensive introduction to human nutrition; describing the requirements for macronutrients (carbohydrate, fat, protein, alcohol) and micronutrients (iron, calcium, zinc, thiamine, Vitamin C, folate), their food sources, digestion, absorption, storage, and metabolism. Students will explore energy balance and fad diets, and implications for human health.Students will be introduced to the Australian Guide to Healthy Eating, Nutrient Reference Values and dietary collection methods. Students will gain skills in analysis and interpretation of dietary records, and be able to develop recommendations to meet nutrient requirements. At the completion of this course, students will have knowledge of basic human nutrition, nutrient requirements, nutrient content of foods and the broad role of nutrition in maintaining optimal health.
Welcome to 2210AHS Nutrition. This course is an introduction to human nutrition. Students undertaking this course will gain knowledge in macronutrients, vitamins and minerals which will enhance their understanding of the role of nutrition in maintaining optimal health.
Nutrition is an important platform for students studying Dietetics, Public Health, Exercise Science, Medicine, Nursing, Health Science, Biomedical Science, Psychology as well as other health disciplines.
This course is an introduction to human nutrition. Students undertaking this course will gain knowledge in macronutrients, vitamins and minerals which will enhance their understanding of the role of nutrition in maintaining optimal health.
After successfully completing this course you should be able to:
1 Describe the nutrient content (including energy, fat, protein, carbohydrate, calcium, sodium and iron) of common foods and food products.
2 Describe common food sources of macronutrients (carbohydrates, lipids, protein, alcohol)
3 Describe the process of digestion and absorption, and metabolism of macro- and micronutrients
4 Describe the characteristics of fat-soluble and water-soluble vitamins, their chief functions, food sources, and consequences of deficiency and toxicity
5 Understand the factors affecting nutrient requirements for population groups across the lifecycle, including during pregnancy and breastfeeding, for infants and adolescents, and elderly populations
6 Identify appropriate dietary methodology to collect retrospective, current and prospective food and nutrient intakes for individuals
7 Conduct and interpret a detailed dietary recall which focuses on energy, fat, carbohydrate, protein and alcohol intake
8 Use food composition data, nutrient reference tools and food guides to identify food options that meet nutrient needs
Assessment Task Weighting
Test or quiz,Mid-Semester Exam 30%
Assignment - Written Assignment, Dietary Analysis Assignment 30%
Exam,End of Semester exam 40%
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.