Course Title: Nutrition Principles

Part A: Course Overview

Course Title: Nutrition Principles

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 2 2014,
Sem 2 2015,
Sem 2 2016


City Campus


171H School of Science


Sem 2 2017,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021


City Campus


135H Applied Sciences


Sem 2 2014,
Sem 2 2016


City Campus


171H School of Science


Sem 2 2017,
Sem 2 2019,
Sem 2 2020

Course Coordinator: Assoc. Prof. Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email:

Course Coordinator Location: Bundoora Campus Building 201 level 6 Room 2

Course Coordinator Availability: By appointment and during open discussion sessions.

Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory enabling course requiring no formal prerequisites.

An understanding of biology and chemistry is highly desirable.

Course Description

This course provides you with an introduction to and an overview of nutritional issues related to general health and the food supply. This will include examining the physiology pertinent to the study of human nutrition and health. The macro and micronutrient (vitamin and mineral) content of the core food groups will be discussed in relation to the Recommended Daily Intakes (RDI’s), diet planning principles, and food labelling regulations. Furthermore, as a result of studying this course, you should be able to differentiate between nutrition fact versus nutrition myth and misinformation.

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 

PLO 1 - Demonstrate a coherent knowledge of science

1.1 Show an understanding of the scientific methods and an ability to apply the scientific methods in practice

1.2 Show a coherent understanding of the role and relevance of food science in society

1.3 Show an understanding and importance of the role of evidence in the continuous evolution of scientific knowledge 

1.4 Show an understanding of the significance of food science and nutrition to society 

PLO 2 - Exhibit depth and breadth of scientific knowledge

2.1 Show a depth of scientific knowledge of core concepts in food science and nutrition

2.2 Show an ability to comprehend the role of diets, nutrients, and food in health and disease

2.4 Show an understanding of the dietary guidelines and standards

PLO 3 Critically analyse and solve scientific problems

3.1 Show an understanding of nutritional status of human diets

PLO 4 Demonstrate effective communication of science

4.1 Show effective communication ability relating to food and nutrition issues

Course Learning Outcomes (CLOs)

On completion of this course, you should be able to:

  1. Differentiate the distinction between macro- and micro-nutrients.
  2. Explore the relative energy contribution to the body from dietary fat, carbohydrate and protein, with the ability to read and evaluate food labels and nutrition claims.
  3. Explain the structure and function of the digestive tract and process of cellular energy metabolism for the macronutrients.
  4. Explain the function of the tricarboxylic acid (TCA) cycle and energy transport chain and the role of micronutrients in controlling energy metabolism in the body.
  5. Evaluate diet planning principles, FSANZ recommendations, weight control and the impact of fad diets.
  6. Critically evaluate the validity of media nutritional information and the accuracy and reliability of scientific studies in nutrition.

Overview of Learning Activities

The learning activities included in this course are:

  • Listening to and engrossing (absorbing) the lecture material and its associated recording to understand the syllabus material. The material (lecture and recording) will include explanations and examples to help you understand the importance of the material you are studying.
  • Accessing open discussion sessions for ANY HELP you require with the learning material (lecture, recording or tutorial), assignments and weekly assessment tasks;
  • Completing WEEKLY assessment tasks that are designed to evaluate your understanding of the material presented in the lecture, tutorials and associated recordings.
  • Attempting tutorial questions and tutorial activities including where possible Mind Tap activities designed to give further practice in the application of theory and procedures, and to give feedback on student progress and understanding;
  • Contributing to the discussion board
  • Completing written assignments consisting of numerical and problems involving interpretation, which require an integrated understanding of the course matter;
  • Evaluating a client’s body anthropometric features;
  • Evaluating food and nutrient intake and correlation with body anthropometry.
  • Private study, working through the course as presented in class and learning materials, and gaining practice at solving conceptual and numerical problems;

Overview of Learning Resources

You will be provided with lists of relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.

You will be able to access course information and learning material through the Learning Hub (also known as online@RMIT).

Recommended text is;
Whitney, Rolfes, Crowe, Cameron-Smith et al (2019 ) “Understanding Nutrition” (Aust & NZ 4th ed) and the associated Mind Taps

Overview of Assessment

Note that: This course has no hurdle requirements.

ONPS 1118 (Undergraduate) & ONPS 2125 (Postgraduate) Assessment tasks
The assessment for this course is based on three assessments and an assessed weekly activity.

Assessment 1: Weekly Tasks
Weighting: 15%
This assessment task supports CLOs 1, 2, 3, 4, 5

Assessment 2: Reports
Weighting: 40%
This assessment task supports CLOs 2, 6

Assessment 3 : Case Study
Weighting 45%
This assessment task supports CLOs 1, 2 and 5