This unit provides an introduction to nutrition for health, exercise and sports performance. It enables students to understand the roles of the main nutrient groups, as well as various vitamins, minerals and nutritional supplements and ergogenic aids for the promotion of healthy living, prevention of chronic lifestyle-related diseases and enhancement of exercise and sport performance and recovery. Students study the influences of various diets and eating patterns on conditions such as overweight/obesity, and a diverse range of lifestyle disease. Students will understand the inter-relationships between nutrition and exercise in terms of energy balance, disordered eating and body composition assessment methods.
Unit details
Location:
Online – Real Time
Study level:
Undergraduate
Credit points:
12
Unit code:
AHE2005
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Learning Outcomes
| 1. | Articulate the scopes of practice of exercise and sport scientists, nutritionists and dietitians in Australia with regards to nutrition; | ||
| 2. | Evaluate evidence-based recommendations for food and nutrient intakes for health and wellness throughout the lifespan, including regulation of body mass and composition, and sport and exercise performance enhancement; | ||
| 3. | Critically analyse nutrition information derived from both popular media sources and scientific research (peer-reviewed journal articles) in the appraisal of topical and recurring trends and practices in nutrition; and, | ||
| 4. | Demonstrate assessment of food and nutrient intake using common methods, and interpret results; and |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Project | A self-investigation of food and nutrient intake | 25% |
| Essay | Research paper discussing selected topical areas in food and nutrition | 35% |
| Presentation | Presentation of research paper topic (group) | 20% |
| Test | Online test | 20% |
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
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