Available in 2022
Course code



10 units


2000 level

Course handbook


The micronutrients (vitamins, minerals, and trace elements) and macronutrients (fat, protein, carbohydrate and alcohol) are the essential nutrients in our foods. They play an important role in our body and impact our health and wellbeing. This course will discuss the biochemistry, food sources, absorption, metabolism, physiological functions, genetics, development and consequences of deficiency, dietary requirements and assessment, therapeutic use and toxicity. In the tutorial activities students will discuss dietary intake and learn about how suboptimal nutrition may affect human health, with particular attention to malnutrition and global hunger. This course includes traditional Aboriginal and Torres Strait Islander foods and ways of learning. On successful completion of this course, students will be able to explain the nutrient contents of food and the role and function of macronutrients and micronutrients in the body and their impact on health.



  • Semester 2 - 2022

Learning outcomes

On successful completion of the course students will be able to:

1. Match foods with specific nutrients.

2. Explain the forms in which nutrients are present in foods.

3. Discuss digestion, absorption, transport and metabolism of nutrients by human beings.

4. Explain the role of nutrients 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 emphasis on micronutrients and macronutrients.

6. Present and communicate scientific content.


  • Macronutrient and micronutrient requirements of individuals at various stages of the life cycle and regulation of food intake.
  • Types, food sources, digestion and metabolism of carbohydrates, lipids, protein and alcohol.
  • History and development of vitamin concept; overviews of the requirements, dietary recommendations and intake.
  • Biochemistry, biosynthesis, food sources, absorption, biochemical function, requirements, consequences of deficiency or overdose and assessment of the water soluble and water insoluble vitamins and of minerals.


Students who have successfully passed both FSHN2020 and FSHN2030 cannot enrol in FSHN2010.

Assumed knowledge

FSHN1010; BIOL1040 or HUBS1401 or HUBS1403; HUBS1418 or HUBS1404 or HUBS1416

Assessment items

Formal Examination: Formal Examination

Quiz: Quizzes (Online)

Presentation: Presentation (Oral)

In Term Test: In Term Test

Contact hours



Online 2 hour(s) per Week for 12 Weeks


Face to Face On Campus 1 hour(s) per Week for 12 Weeks

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.