EHR130 Nutrition for Health (8)

This subject provides students with foundation knowledge in food, nutrition and health. The subject commences with an overview of the basic principles of nutrition and the physiological processes involved in food and eating. Students will then broaden their thinking to develop an appreciation of the importance of food and nutrition across the life cycle and become aware of the importance of evidence in informing nutrition advice to the general public. Lastly, students will start to explore the contribution of poor nutrition to ill health and the complexity of factors that influence food choices.

Availability

Session 2 (60)
On Campus
Bathurst Campus
Port Macquarie Campus
Online
Bathurst Campus

Continuing students should consult the SAL for current offering details: EHR130. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Exercise Science, Sport and Health

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to describe the basic functions of macronutrients, key micronutrients, and other major dietary components; their common food sources;
  • be able to describe the the role of macronutrients and key micronutrients in energy balance and general wellbeing;
  • be able to describe general processes of digestion and metabolism in healthy individuals;
  • be able to describe the key food and nutrient recommendations for health at each key lifecycle stage;
  • be able to evaluate current evidence based guidelines used to provide appropriate general advice on nutrition;
  • be able to describe the complex range of determinants of food intake, including personal attitudes, historical, cultural, psycho-social, environmental, and political influences and demonstrate an appreciation of how these factors impact on physical and mental wellbeing;
  • be able to describe the role of diet in the aetiology of obesity and explain the metabolic and chronic health consequences of obesity; and
  • be able to evaluate the risks to physiological and psychological health of common fad or popular diets.

Syllabus

This subject will cover the following topics:
  • Overview of nutrients (macro and micro) and other major dietary components, and their sources.
  • Digestion and metabolism in healthy individuals.
  • Food and nutrient recommendations for health through the life cycle.
  • Current evidence based guidelines used to provide appropriate general advice on nutrition.
  • Determinants of health with a focus on nutrition (historical, cultural, psycho-social, environmental, political influences.
  • The role of diet in the aetiology of obesity and metabolic and chronic health consequences of obesity, including the concepts of health at every size and weight bias.
  • Physiological and psychological impact of common fad or popular diets.

Indicative Assessment

The following table summarises the assessment tasks for the online offering of EHR130 in Session 2 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Module quizzes
30
2
Myth busting blog
30
3
Final exam
40

The information contained in the CSU Handbook was accurate at the date of publication: February 2020. The University reserves the right to vary the information at any time without notice.

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