Macronutrients

Course code FSHN2020Units 10Level 2000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

Energy nutrients (carbohydrates, fats, proteins and alcohol) will be discussed with reference to chemistry, food sources, absorption, metabolism, physiological functions, development and consequences of deficiency, requirements for Australians, therapeutic use, toxicity and assessment of status. Mechanistic principles of nutrition and their application in preventive and curative aspects of human health throughout the life cycle will be discussed.

Available in 2015

OurimbahSemester 1
Previously offered in 2014
ObjectivesOn successful completion of this course, students will be able to:

1. relate foods with specific energy nutrients
2. understand the forms in which energy nutrients are present in foods;
3. discuss digestion, absorption, transport and metabolism of energy nutrients by human beings;
4. role of macronutrients in maintaining normal body metabolism and functions as well as in the prevention and treatment of chronic diseases;
5. apply their knowledge of biochemistry, physiology and other sciences in the understanding of the principles of nutrition with special emphasis on macro-nutrients (carbohydrates, fats, proteins, alcohol and energy).
ContentEnergy:
1. Energy requirements of individuals at various stages of the life cycle.
2. Regulation of food intake.
Carbohydrates:
1. Types and food sources - nutritional interest
2. Digestion and metabolism of carbohydrates
3. Disorders of carbohydrate metabolism and utilisation
4. Glucose homeostasis - diabetes
5. Inborn errors of carbohydrate metabolism
6. Dietary fibre related diseases
7. Glycogen loading in athletes
8. Dietary carbohydrates and dental caries
9. Nutritive and non-nutritive sweeteners
Lipids:
1. Types and food sources of fats
2. Digestion, absorption and transport of fats - factors affecting fat absorption
3. Essential fatty acid deficiency
4. Beneficial effects of n-9/n-6/n-3 fatty acids
5. Ketosis
6. Cholesterol - food sources, functions and relationship with chronic diseases
7. Dietary lipids and atheroscierosis
8. Dietary lipids and cancer
9. Fat substitutes
Proteins:
1. Food sources of proteins
2. Essential amino acids
3. Digestion and absorption - factors affecting protein absorption
4. Nutritive value of proteins
5. Protein energy malnutrition - marasmus, kwashiorkor, cachexia
6. Inborn errors of protein metabolism - PKU, maple syrup urine disease, homocystinuria etc.
Alcohol:
1. Alcohol as a nutrient
2. Alcohol metabolism
3. Effects on nutritional status - direct and indirect
4. Toxic effects and nutritional care
Laboratories:
Assessment of macro-nutrient intake
Assessment of nutritional status
Energy expenditure
Some case studies
Replacing Course(s)NA
TransitionNA
Industrial Experience0
Assumed KnowledgeFSHN1010
FSHN1020
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Tutorial
Assessment Items
Examination: Formal
Other: (please specify)Oral Presentation (Critical Review)
Other: (please specify)Mid-Semester Test
Quiz - Tutorial
Contact HoursTutorial: for 3 hour(s) per Week for Full Term
Lecture: for 2 hour(s) per Week for Full Term
Timetables2015 Course Timetables for FSHN2020