UCC Book of Modules, 2012/2013: NTXXXX

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 5 x 3hr(s) Practicals.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To introduce the subject of human nutrition in a broad context from anatomy and physiology to interactions between diet and health and global food security .

Module Content: Historical review of nutrition. Nature and scope of world food problems. Data sources in nutrition. Food composition. Trends in food consumption; food faddism; health foods; ethnic foods. Dietary guidelines for healthy eating. Introduction to food preservation and environmental problems of food processing. Structure and function of the gastrointestinal tract.

Learning Outcomes: On successful completion of this module, students should be able to:
· Summarise the role of the gastrointestinal tract in human nutrition
· Distinguish between microbial and non-microbial food safety issues
· List compositional differences between and within food groups
· Outline the approach to formulation of food legislation in Ireland and the EU and describe the role of the Codex Alimentarius Commission
· Discuss the issues around organic and genetically modified foods
· Outline the scope of the main dietary recommendations and dietary guidelines and provide examples
· Summarise the nature and scope of some of the world's major food problems.

Assessment: Total Marks 100: End of Year Written Examination 75 marks; Continuous Assessment 25 marks (5 x 3 hr Practicals and Practical Reports (5 x 5 marks each)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 80.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 2 x 3hr(s) Practicals.

Module Co-ordinator: Dr Mairead Kiely, School of Food and Nutritional Sciences.

Lecturer(s): Dr Mairead Kiely, School of Food and Nutritional Sciences.

Module Objective: To introduce energy requirements; structure and function of macronutrients; digestion, absorption and metabolism of macronutrients; water.

Module Content: Structure, function and metabolism of carbohydrates, lipids and proteins. Digestion and absorption of foods. Nitrogen balance and the concept of biological value. Energy expenditure and energy requirements. Protein-energy malnutrition, water, electrolyte and acid/base balance. Introduction to anthropometric and dietary assessment. Criteria for adequate diets and use of recommended daily amounts of energy and macronutrients for population groups.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the various methods used for measuring anthropometry and dietary intake of individuals
· Describe the role of the gastrointestinal tract in digestion, absorption, transport and excretion
· Distinguish between the different classes of carbohydrates, fats and proteins in the diet and their roles in human health
· Explain the concepts of energy requirements and energy balance and the health effects of overweight, obesity and underweight
· Describe the concept of water balance and the consequences of water depletion
· Perform associated laboratory work in a safe and efficient manner
· Present laboratory data obtained in a written report, paying particular attention to explaining their nutritional implications.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (2 x 3 hr Practicals and Practical Reports (2 x 5 marks each); In-class Test (20 marks)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as specified by the Module Coordinator) (other than laboratory practicals)).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 70.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To introduce the subject of human nutrition in a broad context from anatomy and physiology to interactions between diet and health and global food security.

Module Content: Historical review of nutrition. Nature and scope of world food problems. Data sources in nutrition. Food composition. Trends in food consumption; food faddism; health foods; ethnic foods. Dietary guidelines for healthy eating. Introduction to food preservation and environmental problems of food processing. Structure and function of the gastrointestinal tract.

Learning Outcomes: On successful completion of this module, students should be able to:
· Summarise the role of the gastrointestinal tract in human nutrition
· Distinguish between microbial and non-microbial food safety issues
· List compositional differences between and within food groups
· Outline the approach to formulation of food legislation in Ireland and the EU and describe the role of the Codex Alimentarius Commission
· Discuss the issues around organic and genetically modified foods
· Outline the scope of the main dietary recommendations and dietary guidelines and provide examples
· Summarise the nature and scope of some of the world's major food problems.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 8.

Pre-requisite(s): None.

Co-requisite(s): None.

Teaching Methods: 20hr(s) Lectures.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences; Dr Mairead Kiely, School of Food and Nutritional Sciences.

Module Objective: To provide students with an understanding of the principles of human nutrition.

Module Content: Introduction to nutrition, carbohydrates, fats, proteins. Energy needs and food composition. Digestion and absorption of major nutrients. Minerals and vitamins. Changing nutritional needs through the life cycle from infancy to old age. Nutrition and public health. Diet and weight control. Diet and chronic disease, obesity, hypertension, cancer and cardiovascular disease. Food safety issues, food additives, contaminants, natural toxicants, food allergies and intolerance. Functional foods.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss carbohydrates, fats, porteins, minerals and vitamins in relation to human nutrition.
· Explain the relationship between energy needs and food composition.
· Describe the digestion and absorption of major nutrients.
· Discuss nutrition in the human lifecycle from intrauterine development to old age.
· Outline the relationships between food and some non-communicable disease prevalent in our society.
· Discuss nutritional topics of particular relevance to the food industry and food regulators, e.g. food intolerance, additives, GM foods and functional foods.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Module Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 120.

Pre-requisite(s): NT1002

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures; 6 x 3hr(s) Practicals.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To study the structures, sources, absorption, transportation and utilisation of vitamins and minerals in humans, and the relationship between vitamin and mineral intake and human health.

Module Content: Absorption, function and metabolism of selected macrominerals and trace elements; factors affecting requirements and interrelationships between minerals and trace elements. Structure properties, source, absorption and metabolic function of vitamins. Effects of deficiencies or excesses of certain vitamins in humans.

Learning Outcomes: On successful completion of this module, students should be able to:
· Distinguish between the fat-soluble and water-soluble vitamins in terms of structures, sources, requirements, functions and deficiency symptoms
· Differentiate between the major minerals, electrolytes and trace elements in terms of sources, requirements, functions and deficiency symptoms
· Show, using examples, how vitamins and minerals play an integral role in the major biochemical pathways within the cell
· Outline the public health consequences of vitamin and mineral imbalances, including the effects of vitamin A, D, folate, B12, calcium, iron and iodine deficiency and the effects of excess sodium
· Perform a library project on a chosen relevant topic using published literature
· Perform a web-based project on vitamin and mineral deficiencies in the world today
· Perform associated laboratory work on vitamins and minerals in a safe and efficient manner
· Present the data obtained in a written report, paying particular attention to explaining their nutritional implications.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Practicals and Practical Reports; Library Assignment; In-class test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 70.

Pre-requisite(s): BC2001; NT1002

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures; 6 x 3hr(s) Practicals.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences.

Module Objective: To help develop the skills needed for careers in animal nutrition research and the animal feed industry, through a detailed study of the scientific principles of animal nutrition.

Module Content: Proximate analysis of feedstuffs. Sources, functions and deficiency symptoms of vitamins and minerals in animal nutrition. Digestive systems of monogastrics and ruminants. Measurement of digestability, protein quality and energy content of feedstuffs. Factors influencing nutrient requirements of farm animals. Nutritional properties of feed raw materials. Feed formulation. Composition of feeds for selected species, including poultry, pigs, cattle and fish.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the basic macronutrient, vitamin and mineral needs of farm animals in terms of sources, functions and deficiency symptoms
· Contrast the digestive systems of monogastric and ruminant animals
· Explain the concepts of digestibility, protein quality and energy partition as they relate to farm animals
· Distinguish between the nutritional properties of common feed raw materials
· Interpret nutrient requirement tables for farm animals, zoo animals and fish
· Formulate balanced diets for farm animals using animal feed formulation software
· Perform associated laboratory work on the proximate composition of animal feeds in a safe and efficient manner
· Present the data obtained in a written report, paying particular attention to explaining why the feeds differ from each other in composition.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Practicals and Practical Reports; In-class test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Thomas O'Connor, School of Food and Nutritional Sciences.

Lecturer(s): Dr Thomas O'Connor, School of Food and Nutritional Sciences.

Module Objective: The general principles of nutrition will be described with particular emphasis on digestion, absorption, metabolism and function of nutrients.

Module Content: Energy metabolism; measurement of energy expenditure; energy balance. Composition, requirements and metabolic aspects of carbohydrates and lipids; amino acids and protein requirements of humans; biological value of protein. Digestion and absorption of carbohydrates, lipids and proteins. Nutritional properties of vitamins. Recommended dietary allowances and dietary guidelines.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline the composition of the human body and methods used to determine body composition.
· Describe the concept of energy balance including measurement of the energy content of foodstuffs, measurement of energy expenditure, and components of energy expenditure.
· Outline the cut-offs used to distinguish underweight, normal, overweight and obese individuals and describe the health effects of obesity.
· Outline the digestion, absorption and metabolism of carbohydrates, proteins and fats.
· Describe the key forms of dietary fibre and their effect on the intestinal system and health.
· Discuss the concept of water balance and the role of electrolytes.
· Overview the food sources, absorption, bioavailability, transport, metabolism and biological functions of vitamins and minerals.
· Describe how Recommended Dietary Allowances are established and discuss their uses.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences.

Module Objective: To teach students the fundamental principles of nutrition and its role in human health promotion.

Module Content: Overview and key concepts. Nutritional assessment. Macronutrients; proteins, lipids, carbohydrates, alcohol. Digestion and absorption. Energy metabolism. Energy balance, body composition and weight management. Fat-soluble vitamins. Water-soluble vitamins. Water and the major minerals. Trace elements. Nutritional requirements throughout the life cycle. Sports nutrition. Nutrition and health promotion. Dietary goals and guidelines.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline the role of the macronutrients as energy sources for the body
· Discuss the factors that contribute to overweight and obesity
· Describe the functions of vitamins and minerals and the consequences of deficiency
· Outline the changes in nutritional requirements that take place during the life cycle
· Critically evaluate the role of good nutrition in the prevention of chronic disease.

Assessment: Total Marks 200: End of Year Written Examination 140 marks; Continuous Assessment 60 marks (In-class Test 40, Project 20).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as prescribed by the School).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 100.

Pre-requisite(s): NT1011; NT1012: NT2007

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Prof Albert Flynn, School of Food and Nutritional Sciences.

Module Objective: To introduce the nutritional requirements, influences and health aspects associated with the processes of growth, development and ageing in humans.

Module Content: Nutrition in growth and development. Early nutrition and later disease - foetal and neonatal nutrition in relation to disease in later life. Nutritional needs through the life cycle: infants, children, adolescents, elderly; maternal nutritional needs in pregnancy and lactation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the effects of under- and overnutrition on growth and development
· Describe the nutritional needs through the life cycle, including infants, children, adolescents, elderly
· Describe maternal nutritional needs in pregnancy and lactation
· Summarise the main evidence supporting the foetal origins hypothesis - the effect of foetal and neonatal nutrition on disease risk in later life.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 100.

Pre-requisite(s): NT1001; NT1002: NT2007

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Prof Albert Flynn, School of Food and Nutritional Sciences.

Module Objective: To introduce the nutritional requirements, influences and health aspects associated with the processes of growth, development and ageing in humans.

Module Content: Nutrition in growth and development. Early nutrition and later disease - foetal and neonatal nutrition in relation to disease in later life. Nutritional needs through the life cycle: infants, children, adolescents, elderly; maternal nutritional needs in pregnancy and lactation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the effects of under- and overnutrition on growth and development
· Describe the nutritional needs through the life cycle, including infants, children, adolescents, elderly
· Describe maternal nutritional needs in pregnancy and lactation
· Summarise the main evidence supporting the foetal origins hypothesis - the effect of foetal and neonatal nutrition on disease risk in later life.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 40.

Pre-requisite(s): PL1026

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences; Staff, School of Education; Staff, Department of Food and Nutritional Sciences.

Module Objective: To introduce the basic principles of human nutrition with particular attention to energy, food and fluid requirements for optimal training, recovery and competition.

Module Content: Digestion and absorption, function and metabolism of nutrients. Dietary assessment methods. Energy expenditure and energy requirements.. Energy and fuel use during exercise. Fluid, macronutrient and micronutrient needs of active people. Nutritional strategies to support effective training and enhance competition. Facts and fallacies: dietary supplements and ergogenic aids.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the role of the gastrointestinal tract in digestion, absorption, transport and excretion
· Distinguish between the different classes of carbohydrates, fats and proteins in the diet and their roles in human health
· Outline the role of vitamins and minerals in human health
· Explain the concepts of energy intake, energy expenditure and energy balance and the health effects of overweight, obesity and underweight
· Understand the role of the various energy systems during exercise and the utilization of fuel during exercise of varying intensity
· Explain the most commonly used dietary assessment methods and calculate energy requirements for sporting activity
· Describe the concept of water balance and the consequences of water depletion
· Outline the practical issues relating to nutritional support for training and issues relating to competition
· Distinguish between validated and spurious dietary supplements and ergogenic aids in athletes.

Assessment: Total Marks 100: End of Year Written Examination 90 marks; Continuous Assessment 10 marks (In-class test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 60.

Pre-requisite(s): NT2009; NT2002, NT3014

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Aoife Ryan, School of Food and Nutritional Sciences.

Lecturer(s): Dr Mairead Kiely, School of Food and Nutritional Sciences; Dr Aoife Ryan, School of Food and Nutritional Sciences.

Module Objective: To provide a comprehensive understanding of nutritional assessment in the clinical setting and the aetiology and management of nutrition-related disorders.

Module Content: Nutrition in the clinical management of disorders including renal disease, cancer, cardiovascular disease, diabetes, gastrointestinal disease and inborn errors of metabolism.

Learning Outcomes: On successful completion of this module, students should be able to:
· State the risk factors and diagnostic criteria for common metabolic disorders.
· Outline the goals of nutrition management in a range of clinical conditions.
· Construct a nutrition programme for an individual considering requirements, clinical condition and personal nutritional goals.
·.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Written Assignment).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as specified by Module Co-ordinator).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 60.

Pre-requisite(s): BC2001; BC2002

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Professor Nora O'Brien, School of Food and Nutritional Sciences.

Module Objective: To acquaint students with potential hazards associated with naturally occurring or man-made chemicals in the food supply chain.

Module Content: Basic concepts of toxicity, risk, safety and risk assessment. Health hazards of food contaminants including pesticides, antibiotics, heavy metals, hormones and radioisotopes. Safety evaluation of food additives. Allergic and sensitivity reactions to food components. Naturally occurring food toxins. Process induced toxins. Toxicological aspects of alcohol and vitamin excess.

Learning Outcomes: On successful completion of this module, students should be able to:
· Provide a detailed overview of potential hazards and associated risks relating to naturally-occurring or man-made chemicals in the food supply
· Outline in detail the principles of Risk Analysis, Risk Assessment, Risk Management and Risk Communication
· Describe in detail the process of safety evaluation of a new food additive including the types of tests used, concepts of NOAEL and ADI, safety margins, extrapolation issues, human exposure assessment
· Discuss the public health significance of residues in foods of pesticides and veterinary drugs including the principles underpinning the use of MRLs
· Outline the key concerns and risks associated with selected food contaminants: dioxins and PCBs, heavy metals
· Describe the significance of naturally occurring toxicants and fungal-derived toxicants in the food supply
· Outline the potential of food processing to generate potentially toxic chemicals in the food supply using as case-studies acrylamide, PAH, COPS, trans fatty acids
· Describe the mechanism and impact of alcohol as a toxicant of key public health significance
· Discuss food allergies and intolerances under the headings of mechanisms, incidence, assessment and public health significance.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Mairead Kiely, School of Food and Nutritional Sciences.

Lecturer(s): Dr Mairead Kiely, School of Food and Nutritional Sciences.

Module Objective: To describe the role of both physiological and environmental influences on eating behaviour and food intake throughout the life cycle.

Module Content: The sensory systems: taste, odour, chemesthesis, texture, appearance and colour, cross modality interaction. Development and changing function of the senses across the lifespan. Environmental and physiological factors that determine eating behaviour, appetite, hunger and satiety. Consumer behaviour, culture and religion as determinants of food preferences and acceptability. Trends in food consumption and key drivers.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the sensory functions of taste and olfaction in humans.
· Outline the role of taste, odour, texture, appearance and colour in food palatability/acceptability.
· Trace the development of sensory preferences and the changing function of the senses across the lifespan.
· Describe the physiological system regulating appetite.
· Distinguish between environmental and physiological factors that determine food choice and eating behaviour.
· Analyse current healthy eating guidelines in the content of food preference.
· Apply your knowledge of the senses and eating behaviour to develop product and marketing innovations and dietary guidance to address nutritional issues across the life span.

Assessment: Total Marks 100: End of Year Written Examination 90 marks; Continuous Assessment 10 marks (Written Assignment).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as specified by the Module Coordinator).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 50.

Pre-requisite(s): NT2009; NT2002

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 5 x 3hr(s) Practicals.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To provide an understanding of the principles and practice of nutrition research, analysis and assessment.

Module Content: Research methods: statistics; sampling, study size and power, calibration of methods of investigation; uses of standards, reference materials and statistical quality control: appropriate analytical techniques including: spectrophotometric, chromatographic, electrophoretic; immunochemical, radioisotopic, molecular biology; tissue culture techniques.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline the advantages and disadvantages of a range of techniques used in nutrition research
· Distinguish between visible/ultraviolet, flame and atomic absorption spectroscopy
· Explain the basis of the four chromatographic principles
· Describe the immunochemical assays of relevance to nutrition research
· Discuss the application of molecular biology techniques to nutrition research
· Describe the different types of epidemiological study design and distinguish these from intervention studies
· Appraise the strengths and weaknesses of the various types of human studies as well as in vitro and in vivo model systems
· Demonstrate good laboratory practise and procedures.

Assessment: Total Marks 100: End of Year Written Examination 85 marks; Continuous Assessment 15 marks (5 x 3 hr Practicals and Practical Reports (5 x 3 marks each)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 40.

Pre-requisite(s): NT1002; NT2002, NT2009

Co-requisite(s): NT3001; NT3014

Teaching Methods: Directed Study (Self-Directed Learning, Literature Survey; Regular meetings with Supervisor).

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To introduce students to the methodology of collecting information, conducting library research and writing a cohesive report.

Module Content: The Library Project may be on any topic in Nutrition.

Learning Outcomes: On successful completion of this module, students should be able to:
· Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic
· Analyse, synthesise and summarise information critically, including published research or reports
· Formulate ideas and draw your own conclusions on the basis of the evidence accumulated in relation to food and nutrition effectively and appropriately
· Cite and reference work in an appropriate manner
· Write a well-constructed and concise scientific report.

Assessment: Total Marks 100: Continuous Assessment 100 marks (1 x 20 page Library Project Report: 6,000-10,000 words).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (Submission of a Library Project Report by the date specified by the Department).

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 40.

Pre-requisite(s): NT2002, NT2009

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures; 5 x 3hr(s) Practicals (6 hr(s) Other Self Directed Learning).

Module Co-ordinator: Dr Mairead Kiely, School of Food and Nutritional Sciences.

Lecturer(s): Dr Mairead Kiely, School of Food and Nutritional Sciences.

Module Objective: To develop a comprehensive knowledge of nutritional assessment (dietary, anthropometric and biochemical) in humans through the lifecycle for application in the clinical, public health/epidemiological and experimental research settings

Module Content: To develop a comprehensive knowledge of nutritional assessment (dietary, anthropometric and biochemical) in humans through the lifecycle for application in the clinical, public health/epidemiological and experimental research settings

Learning Outcomes: On successful completion of this module, students should be able to:
· Design and conduct an appropriate dietary assessment with respect to the life stage of the target client or population group, aims of the investigation and available resources
· Analyse the nutritional content of the diets of individuals and groups using up-to-date computer software and internationally standardized food composition data
· Conduct laboratory assessments of nutritional status and interpret the results
· Conduct measurements of body size and composition in children and adults and interpret data
Describe and evaluate each method individually with respect to the clinical and research settings.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (5 x 3 hr Practicals and Practical Reports (5 x 3 marks each); In-class Test (15 marks)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Spring.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated (as specified by the Module Coordinator) (other than laboratory practicals).

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 70.

Pre-requisite(s): NT1002; NT2002; NT2007: NT3001: NT3014

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures.

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Prof Albert Flynn, School of Food and Nutritional Sciences.

Module Objective: To examine the role of diet in a range of chronic diseases of importance in public health in both developed and developing countries.

Module Content: Epidemiology and diet-disease relationships. Assessment of nutritional status. Food, nutrient and dietary intakes in Ireland and Europe. Interactions among nutrition, lifestyle and other risk factors of disease, including genetics. Role of diet in major European public health problems: obesity, cardiovascular disease, hypertension, cancer, dental disease, osteoporosis and nutritional deficiencies. National Nutrition Policies and Dietary Guidelines. Nutritional problems in developing countries. Effecting dietary change. Health education and health promotion. Nutrition surveillance. Nutrition intervention programmes.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the main types of scientific evidence for a role of diet in a range of diet-related public health problems in EU, including obesity, cardiovascular diseases, hypertension, cancer, dental disease, osteoporosis and nutrient deficiency disorders
· Analyse critically scientific studies on diet-health relationships
· Apply knowledge on diet and health to construct dietary guidelines for healthy eating for population groups
· Compare different approaches to development and implementation of nutrition policy, including nutrition intervention at the population level.

Assessment: Total Marks 200: End of Year Written Examination 120 marks; Continuous Assessment 80 marks (In-class Test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 60.

Pre-requisite(s): BC2001; BC2002

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Professor Nora O'Brien, School of Food and Nutritional Sciences.

Module Objective: To acquaint students with catabolism and the generation of metabolic energy, together with related considerations of the storage, mobilisation and inter-conversion of the fuels utilised in this process.

Module Content: Integration and regulation of energy metabolism in resting and working muscles. Control of hepatic carbohydrate and lipid metabolism during the feeding to fasting transition. Physiological adaptations to a metabolic stress - starvation. Physiological adaptations to a metabolic disorder - diabetes mellitus.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss in detail fuels for physical activity; systems of energy delivery and utilisation; enhancement of energy capacity; ergogenic aids.
· Describe the integration and co-ordination of energy metabolism in the resting and working muscle
· Discuss in detail liver function in glucose homeostasis
· Describe how the body adapts to the physiological stress of starvation
· Describe how the body adapts to the physiological stress arising from the metabolic disorder of Diabetes Mellitus.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (In-class Test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures; 3 x 2hr(s) Practicals; 6hr(s) Other (Self Directed Learning).

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences.

Module Objective: To provide a comprehensive overview of the principles of sensory evaluation and their applications in nutritional sciences.

Module Content: Principles of good sensory evaluation practice. Design of sensory evaluation facilities. Panel recruitment, screening and training. Bias. Difference tests. Ranking and scaling. Time-intensity testing. Descriptive analysis. Free-choice profiling. Acceptance and preference testing. Consumer field tests. Sensory evaluation in quality control and product development. Practical applications of sensory evaluation in nutrition research.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the typical layout of a sensory evaluation facility
· Show how a sensory evaluation panel is recruited, screened and operated in accordance with the principles of good sensory practice
· Explain what different tests are and the purpose for which they may be used
· Explain the techniques of ranking and scaling, giving examples of how and where they may be used in sensory evaluation
· Explain the various types of descriptive analysis, giving examples of where such techniques are useful in sensory evaluation
· Describe the concept of quality control in sensory evaluation
· Perform associated laboratory work in a safe and efficient manner
· Present the data obtained in a written report, paying particular attention to discussing their implications
· Perform a library project on a chosen relevant topic using published literature.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (Practicals 15 marks; Library Assignment 15).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 40.

Pre-requisite(s): NT1002; NT2002

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To provide an understanding of the role of minerals and trace elements in nutrition, including recent research advances.

Module Content: Methods for assessment of nutritional bioavailability of minerals and trace elements; absorption, metabolism, methodology for establishing RDAs, status, aetiology and effects of deficiencies of the following on health: calcium, iron, selenium, zinc, aluminium and magnesium; recent advances in nutritional aspects of copper, manganese, iodine, fluoride and chromium.

Learning Outcomes: On successful completion of this module, students should be able to:
· Compare and contrast the functions and routes of metabolism within the body of a selected number of macromineratls (calcium, magnesium) and trace elements (iron, zinc, copper, iodine, selenium, aluminium)
· Identify the major food sources of these minerals
· Describe the basis of the dietary requirements for these minerals
· Explain the cellular and/or molecular events leading to the intestinal absorption of these minerals
· Distinguish between fractional and absolute absorption of these minerals
· Describe the physiological and dietary factors which affect the bioavailability of these minerals
· Discuss the health effects and symptoms of both inadequate and toxic intakes of these minerals
· Critically evaluate the evidence for a role of these minerals in various chronic diseases
· Discuss the methods of assessing the body status of these minerals.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (In-class Test).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 40.

Pre-requisite(s): None

Co-requisite(s): NT4001; NT4002; NT4004; NT4009

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Prof Kevin Cashman, School of Food and Nutritional Sciences.

Module Objective: To provide an understanding and in-depth examination of recent research advances and concepts in nutrition.

Module Content: In-depth examination of epidemiological studies on the relationship of diet to chronic diseases; genetics in nutrition; national food and nutrition policies; consumer perceptions of food and health; Third World nutrition.

Learning Outcomes: On successful completion of this module, students should be able to:
· Examine and critically discuss the potential for functional foods in disease prevention
· Describe the regulatory framework for functional foods
· Discuss the basis of scientific substantiation of disease reduction risk claims
· Appraise the role of omics technology in nutrition research
· Evaluate the evidence for a personalised nutrition approach
· Outline the international progression of health promotion over the past 25 years
· Describe in detail the framework that one would use to plan and implement a health promotion or intervention
· Illustrate how nutrition and health can be promoted in 2 different settings
· Apply the Nutrition Society's Code of Ethics and standards of professional conduct.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Max 40.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other (Laboratory-based Research Project, supervised by member(s) of staff. The performance of the experimental work should occupy at least 14 weeks. Seminars and Practicals in Communication Skills).

Module Co-ordinator: Dr Mairead Kiely, School of Food and Nutritional Sciences.

Lecturer(s): Dr Mairead Kiely, School of Food and Nutritional Sciences.

Module Objective: To apply research techniques and integrate knowledge in the identification, description, analysis and solution of problems within the field of nutrition. To enhance communication skills.

Module Content: The project report should be of not more than 10,000 words in length, including diagrams and bibliography, typed with double-spacing on A4 paper and presented by a specified date to the Department Office. Detailed guidelines on the preparation of a Research Project will be available to each student. Students will also attend a series of seminars and practicals designed to enhance their communication skills.

Learning Outcomes: On successful completion of this module, students should be able to:
· Plan, conduct, analyse and report on investigations into an aspect of nutrition in the laboratory and / or in the field in a responsible, safe and ethical manner
· Record, collate, analyse, interpret and report nutrition-related data using appropriate statistical methods
· Conduct an electronic survey of recent research advances in a specified area of nutrition
· Analyse, synthesise and summarise information critically, including published research or reports
· Cite and reference work in an appropriate manner
· Write a detailed and well-constructed scientific report
· Demonstrate good laboratory practise and procedures and an increased capacity for independent research
· Communicate information concerning food, nutrients and nutrition effectively and appropriately to meet the needs of specialist and non-specialist audiences.

Assessment: Total Marks 200: Continuous Assessment 200 marks (1 x max. 10,000 word Research Project).

Compulsory Elements: Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 60.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences.

Module Objective: To understand the basic principles of nutrition and relate these to the needs of groups of individuals.

Module Content: Food consumption patterns for various population groups, alternative food patterns. The Food Group approach to a balanced diet. Effects of processing on the nutrition profile of foods. Identification of the major nutritional problems, their causes and possible solutions. Nutrition education, recommended dietary allowances, dietary guidelines and goods. Nutrition information for the consumer: food additives and safety: nutrition labelling and legislation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the various methods used for measuring the nutritional status of individuals and population groups
· Distinguish between the different classes of carbohydrates, fats and proteins in the diet and their roles in human health
· Explain the concept of energy balance and the health effects of overweight, obesity and underweight
· Distinguish between the fat-soluble and water-soluble vitamins in terms of sources, requirements, functions and deficiency symptoms
· Differentiate between the major minerals, electrolytes and trace elements in terms of sources, requirements, functions and deficiency symptoms
· Outline the public health consequences of vitamin and mineral imbalances, including the effects of vitamin A, D, folate, B12, calcium, iron and iodine deficiency and the effects of excess sodium
· Discuss the concepts of recommended dietary allowances, dietary goals and dietary guidelines
· Discuss the potential role of functional foods in health promotion.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Max 50.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Professor Nora O'Brien, School of Food and Nutritional Sciences.

Module Objective: To focus on the most important nutritional problems of developing countries and appropriate interventions to address them.

Module Content: Causes of malnutrition and scale of the problem. Social and cultural factors influencing nutrition in the developing world. Nutrition through the life cycle in the developing world. Nutritional deficiencies in the developing world. Impact of HIV/AIDS and food security on nutritional status. Nutritional surveillance and assessment in the developing world. Protection and promotion of good health. Incorporating nutrition objectives into development policies. Food policies and governance.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline in detail the current state of food insecurity in the world and describe the evolving regional patterns in food insecurity
· Describe in detail the factors influencing food security and nutrition security and outline how these parameters may be assessed
· Explain the inter-relationships between nutrition and infections (including parasitic infections) in the context of the developing world
· Outline the role of diarrhoea in infant mortality and morbidity in the developing world and the impact of breastfeeding
· Demonstrate extensive understanding of HIV/AIDS under the headings: Nutritional care and support of HIV-positive individuals, implications for breastfeeding, impact on food security in the developing world
· Speak and write knowledgeably on Africa: agriculture and food security prospects and sustainable development
· Define the term 'Famine', outline the key causes of famine and describe scales used to quantify the intensity and magnitude of famines
· Outline the key aspects of protein energy malnutrition (PEM) including assessment and management of severe malnutrition
· Describe in detail the incidence, implications and strategies to alleviate key micronutrient deficiency disorders in the developing world: Vitamin A, iodine, iron.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 50.

Pre-requisite(s): NT1002; NT2002

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Dr Tony Sheehy, School of Food and Nutritional Sciences.

Module Objective: Nutritional aspects of the vitamins, including recent developments in nutritional and biochemical interrelationships with other nutrients and metabolites.

Module Content: Fat-soluble vitamins, water-soluble vitamins, carotenoids, flavonoids, glucosinolates, phytoestrogens, bioactive peptides and lipids.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the metabolic relationship between folate, vitamin B12 and homocysteine and its significance for human health
· Explain the risks, benefits and public health consequences of mandatory folic acid fortification
· Discuss the various classes of flavonoids in relation to their potential health benefits
· Critically evaluate the role of phytosterols and phytostanols in cholesterol lowering and cardiovascular disease prevention
· Discuss the latest evidence regarding the roles of vitamins A, C, D, E, K and carotenoids in human health
· Critically evaluate the evidence in relation to the possible health benefits of omega-3 fatty acids, conjugated linoleic acid, bioactive peptides and non-digestible oligosaccharides.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks (In-class test 20 marks and Library project 10 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn. The mark for Continuous Assessment is carried forward.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5.

Pre-requisite(s): NT2004 or equivalent

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Dr Thomas O'Connor, School of Food and Nutritional Sciences; Professor Nora O'Brien, School of Food and Nutritional Sciences.

Module Objective: To familiarize students with selected topics in public health nutrition and food toxicology.

Module Content: Major issues in public health nutrition including obesity, cardiovascular diseases, hypertension, diabetes, cancer and osteoporosis. Concepts of toxicity, risk, risk assessment and management. Safety aspects of food additives, residues, contaminants, naturally occurring and process-induced toxins. Food allergens.

Learning Outcomes: On successful completion of this module, students should be able to:
· Provide an overview of potential hazards, associated risks and risk assessment of naturally-occurring or man-made chemicals in the food supply
· Describe the safety evaluation process for a new food additive including concepts of NOAEL, safety factors, ADI
· Describe in detail the key issues in relation to food residues of pesticides and veterinary drugs, including the principles relating to the use of MRLs
· Discuss food contaminants of concern to regulatory authorities and consumers: dioxins, PCBs, heavy metals
· Outline the risks associated with process-induced toxicants and naturally-occurring toxicants including mycotoxins in the food supply
· Discuss food allergies
· Discuss the relationship between nutrition and coronary heart disease, hypertension and stroke
· Outline current knowledge on nutrition and cancer
· Discuss nutrition and bone health.

Assessment: Total Marks 100: End of Year Written Examination 100 marks (Written examination).

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Max 70.

Pre-requisite(s): NT2007; NT2008

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Prof Albert Flynn, School of Food and Nutritional Sciences.

Module Objective: To examine the role of diet in a range of chronic diseases of importance in public health in both developed and developing countries.

Module Content: Interactions among nutrition, lifestyle and other risk factors of disease, including genetics. Role of diet in major European public health problems: obesity, cardiovascular disease, hypertension, cancer, dental disease, osteoporosis and nutritional deficiencies. National and European Nutrition Policies and Dietary Guidelines. Effecting dietary change. Nutrition surveillance. Nutrition intervention programmes.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the principal diet-related public health problems in the EU
· Discuss the main types of scientific evidence for a role of diet in a range of diet-related public health problems, including obesity, cardiovascular diseases, hypertension, cancer, dental diseases
· Apply knowledge on diet and health to construct dietary guidelines for healthy eating for population groups
· Compare different approaches to the development and implementation of nutrition policy, including nutrition intervention at the population level.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s).

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 20 (-).

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; Other.

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To provide an overview of the role of nutrition as a major factor in the aetiology of a range of chronic diseases of public health significance

Module Content: Fundamental principles of epidemiology as applied to investigation of the relationships between nutrition and health. Assessment of food intake and nutritional status. Nutritional surveillance. The multifactorial nature of nutrition-related chronic diseases. Role of nutrition in obesity, hypertension, cardiovascular diseases, cancer, osteoporosis, dental health. Dietary guidelines for health promotion

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the main types of scientific evidence for a role of diet in a range of diet-related public health problems in EU, including obesity, cardiovascular diseases, hypertension, cancer, dental disease
· Apply knowledge on diet and health to construct dietary guidelines for healthy eating for population groups
· Compare different approaches to development and implementation of nutrition policy, including food fortification
· Summarise current developments in the EU on strategy for reducing prevalence of diet-related diseases.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Lectures; Seminars.

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To provide students with an advanced understanding of functional foods and their role in promoting health, including recent research advances

Module Content: Introduction to functional foods; functional foods in Europe - scientific basis, regulatory issues and future trends; functional foods for bone health; functional foods for heart health; functional foods for gut health; functional foods for mental state and performance; functional food ingredient case studies; application of nutrigenomics in functional food development

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the potential for functional foods in disease prevention
· Explain the regulatory framework for functional foods
· Discuss the basis of scientific substantiation of disease reduction risk claims
· Discuss the role of omics technology in nutrition research
· Critically evaluate the evidence for a personalised nutrition approach.

Assessment: Total Marks 100: End of Year Written Examination 100 marks.

Compulsory Elements: End of Year Written Examination.

Penalties (for late submission of Course/Project Work etc.): None.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Winter.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2. (Supervised library project).

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other ((Supervised Library Project)).

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To investigate the literature on an advanced topic of relevance to Nutritional Sciences

Module Content: Library project will be on a topic in Nutritional Sciences of relevance to NT6105 (Research Project in Nutritional Sciences)

Learning Outcomes: On successful completion of this module, students should be able to:
· Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic

· Write a critical review of published work relevant to the topic of their research
· Analyse, synthesise and summarise information critically, including published research or reports

· Formulate ideas and draw your own conclusions on the basis of the evidence accumulated in relation to food and nutrition effectively and appropriately.

Assessment: Total Marks 200: Continuous Assessment 200 marks (Coursework).

Compulsory Elements: Continuous Assessment. Submission of Library Project.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 30

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: Other ((Supervised Research Project)).

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To enhance the critical abilities of students in identifying, analysing and solving problems in scientific research and their skills in communicating their results.

Module Content: Research project on topic in the area of Nutritional Sciences performed under the supervision of a member of staff. Students will be expected to prepare a detailed report on their research work in conformance with guidelines that will be provided and to make a presentation thereon.

Learning Outcomes: On successful completion of this module, students should be able to:
· Use research techniques relevant to their assigned project
· Interpret results obtained by these techniques
· Produce a well-structured account of their research findings.

Assessment: Total Marks 600: Continuous Assessment 540 marks (Coursework); Oral Assessment 60 marks (Oral Assessment (presentation)).

Compulsory Elements: Continuous Assessment; Oral Examination.

Penalties (for late submission of Course/Project Work etc.): Where work is submitted up to and including 7 days late, 5% of the total marks available shall be deducted from the mark achieved. Where work is submitted up to and including 14 days late, 10% of the total marks available shall be deducted from the mark achieved. Work submitted 15 days late or more shall be assigned a mark of zero.

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: No Supplemental Examination.

Credit Weighting: 10

Teaching Period(s): Teaching Periods 1 and 2.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 48 x 1hr(s) Lectures (Self-directed learning (essay)).

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To examine the role of diet in a range of chronic diseases of importance in public health in both developed and developing countries.

Module Content: Epidemiology and diet-disease relationships. Assessment of nutritional status. Food, nutrient and dietary intakes in Ireland and Europe. Interactions among nutrition, lifestyle and other risk factors of disease, including genetics. Role of diet in major European public health problems: obesity, cardiovascular disease, hypertension, cancer, dental disease, osteoporosis and nutritional deficiencies. National Nutrition Policies and Dietary Guidelines. Nutritional problems in developing countries. Effecting dietary change. Health education and health promotion. Nutrition surveillance. Nutrition intervention programmes.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss the main types of scientific evidence for a role of diet in a range of diet-related public health problems in EU, including obesity, cardiovascular diseases, hypertension, cancer, dental disease, osteoporosis and nutrient deficiency disorders
· Analyse critically scientific studies on diet-health relationships
· Apply knowledge on diet and health to construct dietary guidelines for healthy eating for population groups
· Compare different approaches to development and implementation of nutrition policy, including nutrition intervention at the population level.
· Critique a recent report or scientific paper in a relevant public health nutrition topic.

Assessment: Total Marks 200: End of Year Written Examination 100 marks; Continuous Assessment 100 marks ((In-class Test, 40 marks and Written assignment, 60)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 3 hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 3 hr(s) paper(s) (A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements as prescribed by the School) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures (Self-directed learning (essay).

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To acquaint students with catabolism and the generation of metabolic energy, together with related considerations of the storage, mobilisation and inter-conversion of the fuels utilised in this process.

Module Content: Integration and regulation of energy metabolism in resting and working muscles. Control of hepatic carbohydrate and lipid metabolism during the feeding to fasting transition. Physiological adaptations to a metabolic stress - starvation. Physiological adaptations to a metabolic disorder - diabetes mellitus.

Learning Outcomes: On successful completion of this module, students should be able to:
· Discuss in detail fuels for physical activity; systems of energy delivery and utilisation; enhancement of energy capacity; ergogenic aids.
· Describe the integration and co-ordination of energy metabolism in the resting and working muscle
· Discuss in detail liver function in glucose homeostasis
· Describe how the body adapts to the physiological stress of starvation
· Describe how the body adapts to the physiological stress arising from the metabolic disorder of Diabetes Mellitus.
· Critique a scientific paper in the area of nutrient metabolism.

Assessment: Total Marks 100: End of Year Written Examination 70 marks; Continuous Assessment 30 marks ((In-class Test, 20 marks and Written assignment, 10)).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements as prescribed by the School) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures; 4 x 3hr(s) Practicals (Self-directed learning (essay)).

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To provide a comprehensive introduction to the principles and applications of sensory evaluation in food and consumer sciences.

Module Content: Principles of good sensory evaluation practice. Discrimination theories and testing. Measurement of sensory thresholds. Scaling. Descriptive analysis. Acceptance and preference testing. Consumer field tests, questionnaire design. Qualitative consumer research methods. Data relationships. Practical applications of sensory evaluation.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the typical layout of a sensory evaluation facility
· Show how a sensory evaluation panel is recruited, screened and operated in accordance with the principles of good sensory practice
· Explain what different tests are and the purpose for which they may be used
· Explain the techniques of ranking and scaling, giving examples of how and where they may be used in sensory evaluation
· Discuss the various types of descriptive analysis, giving examples of where such techniques are useful in sensory evaluation
· Describe the concept of quality control in sensory evaluation
· Perform associated laboratory work in a safe and efficient manner
· Present the data obtained in a written report, paying particular attention to discussing their implications
· Review the published literature in a chose relevant topic.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (Practicals and Practical Reports 20; Written assignment, 30).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) to be taken in Winter. The mark for Practicals and Practical Reports component of Continuous Assessment is carried forward - whether passed or failed. A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements for the Winter examination as prescribed by the School.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures (Self-directed learning (essay)).

Module Co-ordinator: Prof Kevin Cashman, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To provide an understanding of the role of minerals and trace elements in nutrition, including recent research advances.

Module Content: Methods for assessment of nutritional bioavailability of minerals and trace elements; absorption, metabolism, methodology for establishing RDAs, status, aetiology and effects of deficiencies of the following on health: calcium, iron, selenium, zinc, aluminium and magnesium; recent advances in nutritional aspects of copper, manganese, iodine, fluoride and chromium.

Learning Outcomes: On successful completion of this module, students should be able to:
· Compare and contrast the functions and routes of metabolism within the body of a selected number of macrominerals (calcium, magnesium) and trace elements (iron, zinc, copper, iodine, selenium, aluminium)
· Describe the basis of the dietary requirements for these minerals
· Explain the cellular and/or molecular events leading to the intestinal absorption of these minerals
· Distinguish between fractional and absolute absorption of these minerals
· Describe the physiological and dietary factors which affect the bioavailability of these minerals
· Discuss the health effects and symptoms of both inadequate and toxic intakes of these minerals
· Critically evaluate the evidence for a role of these minerals in various chronic diseases
· Discuss the methods of assessing the body status of these minerals.
· Critique a report or scientific paper in a relevant area of mineral nutrition.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (In-class Test, 20 marks; Written assignment, 30).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements as prescribed by the School) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Period 2.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures (Self-directed learning (essay)).

Module Co-ordinator: Professor Nora O'Brien, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: To focus on the most important nutritional problems of developing countries and appropriate interventions to address them.

Module Content: Causes of malnutrition and scale of the problem. Social and cultural factors influencing nutrition in the developing world. Nutrition through the life cycle in the developing world. Nutritional deficiencies in the developing world. Impact of HIV/AIDS and food security on nutritional status. Nutritional surveillance and assessment in the developing world. Protection and promotion of good health. Incorporating nutrition objectives into development policies. Food policies and governance.

Learning Outcomes: On successful completion of this module, students should be able to:
· Outline in detail the current state of food insecurity in the world and describe the evolving regional patterns in food insecurity
· Describe in detail the factors influencing food security and nutrition security and outline how these parameters may be assessed
· Explain the inter-relationships between nutrition and infections (including parasitic infections) in the context of the developing world
· Outline the role of diarrhoea in infant mortality and morbidity in the developing world and the impact of breastfeeding
· Demonstrate extensive understanding of HIV/AIDS under the headings: Nutritional care and support of HIV-positive individuals, implications for breastfeeding, impact on food security in the developing world
· Speak and write knowledgeably on Africa: agriculture and food security prospects and sustainable development
· Define the term 'Famine', outline the key causes of famine and describe scales used to quantify the intensity and magnitude of famines
· Outline the key aspects of protein energy malnutrition (PEM) including assessment and management of severe malnutrition
· Describe in detail the incidence, implications and appraise strategies to alleviate key micronutrient deficiency disorders in the developing world: Vitamin A, iodine, iron.

Assessment: Total Marks 100: End of Year Written Examination 80 marks; Continuous Assessment 20 marks (Written assignment, 20).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements as prescribed by the School) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Period 1.

No. of Students: Min 5, Max 15.

Pre-requisite(s): None

Co-requisite(s): None

Teaching Methods: 24 x 1hr(s) Lectures.

Module Co-ordinator: Dr Tony Sheehy, School of Food and Nutritional Sciences.

Lecturer(s): Staff, School of Food and Nutritional Sciences.

Module Objective: Nutritional aspects of the vitamins, including recent developments in nutritional and biochemical interrelationships with other nutrients and metabolites.

Module Content: Fat-soluble vitamins, water-soluble vitamins, carotenoids, flavonoids, glucosinolates, phytoestrogens, bioactive peptides and lipids.

Learning Outcomes: On successful completion of this module, students should be able to:
· Describe the metabolic relationship between folate, vitamin B12 and homocysteine and its significance for human health
· Explain the risks, benefits and public health consequences of mandatory folic acid fortification
· Discuss the various classes of flavonoids in relation to their potential health benefits
· Critically evaluate the role of phytosterols and phytostanols in cholesterol lowering and cardiovascular disease prevention
· Discuss the latest evidence regarding the roles of vitamins A, C, D, E, K and carotenoids in human health
· Critically evaluate the evidence in relation to the possible health benefits of omega-3 fatty acids, conjugated linoleic acid, bioactive peptides and non-digestible oligosaccharides.
· Critique a report or scientific paper in a relevant area of vitamin nutrition and/or bioactive food components.

Assessment: Total Marks 100: End of Year Written Examination 50 marks; Continuous Assessment 50 marks (In-class Test, 20 marks; Written assignment, 30 marks).

Compulsory Elements: End of Year Written Examination; Continuous Assessment.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: 40%.

End of Year Written Examination Profile: 1 x 1½ hr(s) paper(s) to be taken in Autumn.

Requirements for Supplemental Examination: 1 x 1½ hr(s) paper(s) (A pass mark for Continuous Assessment is carried forward. Students who failed continuous assessment in the Autumn examination must repeat these elements as prescribed by the School) to be taken in Winter.

Credit Weighting: 5

Teaching Period(s): Teaching Periods 1 or 2.

No. of Students: Max 40.

Pre-requisite(s):

Co-requisite(s): None

Teaching Methods: 18 x 1hr(s) Lectures ((academic and industry) (and self directed learning).

Module Co-ordinator: Prof Albert Flynn, School of Food and Nutritional Sciences (Module is part of the Food Graduate Development Programme and is delivered in UCD by a team UCD, UCC and industry presenters).

Lecturer(s): Staff, University College Dublin.

Module Objective: The objectives of this module are to equip students with an awareness of the key nutrition-related issues affecting the general public in Ireland, an understandings of the aetiology and management of these non-communicable diseases and the ways in which governmental agencies develop Public health nutrition policy.

Module Content: This module has been developed to give research students a taste of the key areas of nutritional concern in our society. Where possible the programme is designed to provide a scientific overview of the area, followed by an example of how the issue is dealt with in a practical/strategic way.
Topics to be covered include: How to approach Public Health Nutrition research; Obesity and attempting to manage the obesity epidemic; Cardiovascular disease; Physical activity and disease prevention; Childhood nutrition issues in Ireland and policies to manage the deficits; Osteoporosis and vitamin D; Food safety; Communicating risk; Influences on consumer diets.

Learning Outcomes: On successful completion of this module, students should be able to:
· ? Describe the links between nutrition and key diseases with a nutritional cause or consequence affecting society
· ? Identify processes involved in developing public health policy
· ? Identify the organisations involved in the dissemination of this public health policy information
· ? Describe the role of communication in conveying nutritional messages to the general public.

Assessment: Students will prepare a presentation to describe how their area of research fits into the broader picture of public health nutrition and discuss this presentation during the module workshop.

Compulsory Elements: 100% attendance at module workshop and satisfactory contribution to presentation.

Penalties (for late submission of Course/Project Work etc.): Work which is submitted late shall be assigned a mark of zero (or a Fail Judgement in the case of Pass/Fail modules).

Pass Standard and any Special Requirements for Passing Module: Pass/Fail only.

End of Year Written Examination Profile: No End of Year Written Examination.

Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.


		Book of Modules 2012/2013
		NTXXXX

Book of Modules 2012/2013

NTXXXX