HLTH 2012 Nutrition and Health 1

This is an archived copy of the 2022-2023 catalog. To access the most recent version of the catalog, please visit https://hbook.westernsydney.edu.au.

Credit Points 10

Legacy Code 300933

Coordinator Sunil Panchal Opens in new window

Description Nutrition is the science that applies knowledge of the nutritional components of foods to ensure the wellbeing of the human body. This subject presents the basic principles and concepts of human nutrition including nutrient requirements, functions, deficiency symptoms and the effects of dietary excess as well as energy balance and weight control. Students will gain a general understanding of the macronutrients such as carbohydrates, proteins and lipids in human metabolism, energy release and common diseases and disorders such as obesity, malnutrition, diabetes etc. The role of water and electrolytes in cellular and tissue functions, as well as alcohol metabolism and its impact on human health will be covered. The micronutrients are also studied, including the properties, general requirements, functions and the effects of deficiency and excess consumption of vitamins and essential minerals.

School Science

Discipline Food Science and Biotechnology

Student Contribution Band HECS Band 2 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 2 subject

Equivalent Subjects HLTH 2011 - Nutrition and Health 1

Assumed Knowledge

Sound understanding of undergraduate Level 1 chemistry and biology.

Assessment

The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.

Type Length Percent Threshold Individual/Group Task
Take-home mid-semester exam 1 week 30 N Individual
Essay 3,000 words 30 N Individual
Final Exam 2 hours 40 N Individual

Prescribed Texts

  • Mann, J & Truswell, AS (eds) 2012, Essentials of human nutrition, 4th edn, Oxford University Press, Oxford.

Teaching Periods