Course Title: Clinical Nutrition 1 - The Macronutrients

Part A: Course Overview

Course Title: Clinical Nutrition 1 - The Macronutrients

Credit Points: 12.00

Course Code




Learning Mode

Teaching Period(s)


Bundoora Campus


150H Health Sciences

Distance / Correspondence

Sem 2 2006,
Sem 1 2007,
Sem 1 2008,
Sem 2 2008,
Sem 1 2009

Course Coordinator: A/Prof Mel Sydney Smith

Course Coordinator Phone: +61 7 3879 6555

Course Coordinator Email:

Course Coordinator Location: 961 Blunder Road, Doolandella, Brisbane, QLD, 4077

Pre-requisite Courses and Assumed Knowledge and Capabilities

Applicants must be registered health-care practitioners who:

hold an undergraduate university degree relevant to the award
is an experienced primary health practitioner who can demonstrate other qualifications and/or relevant experience that adequately prepares them for candidature.
Primary healthcare practitioners with diploma-level healthcare qualifications from professionally accredited private education colleges and a minimum of five (5) years in active clinical practice may also be eligible for entry into the program, subject to approval by a duly constituted Program Admissions Committee.

Graduates with other qualifications may also be eligible for admission to this program subject to completion of appropriate bridging courses in Anatomy and Physiology, Biochemistry and Disease States. Examples of such qualifications are:

Bachelor of Food Science or its equivalent
Bachelor of Veterinary Science
Bachelor of Occupational Therapy
Bachelor of Psychology

Course Description

This course provides part of the basic knowledge of food composition and macronutrient utilisation required for a thorough understanding of nutrient assessment and prescription in clinical practice, and comprises part of the essential foundation for the later clinically oriented courses and clinical practice itself. This course explores the historical precepts and practice of nutrition and defines the foundations of a new, evolving nutritional paradigm of disease management.

Objectives/Learning Outcomes/Capability Development

An understanding of basic nutritional knowledge of macronutrient function and utilisation, providing the basic nutritional knowledge that underpins effective clinical practice.

On completion of this course, students will be able to:
1) Understand the role of diet and nutrient status in the maintenance of health and management of disease and the varied levels at which clinical nutrition can be effectively applied
2) Understand the meaning, application and limitations of the Recommended Dietary Allowances and the Australian Dietary Guidelines
3) Understand the absorption, metabolism and function of the dietary macronutrients: carbohydrates, fibre, protein, amino acids and lipids
4) Identify the major food sources of macronutrient intake and their presence in the diet
5) Appreciate the ethnic and cultural diversity of food availability, selection and preparation.
6) Identify the five stages of nutrient deficiency
7) Explain the link between diet and morbidity.
8) Understand the justification for nutritional supplementation

Overview of Learning Activities

Collection of food data and dietary history from patients, analysis of food and dietary components.

Clinical interpretation of biochemical pathways in relation to macronutrients.

Weekly online discussions

Five day Residential School

Overview of Learning Resources

Study Guide, Textbooks, Readings, Online Discussions, Residential School, Data Collection and Interpretation

Overview of Assessment

The course assessment will consists of
1. The satisfactory completion of two assignments
2. Participation in a minimum of 10 On-line discussions for each course.
3. Attendance to at least 1 Residential School – held in Brisbane, Australia each year