| Credit Weighting: |
5
|
| No. of Students: |
Min 8.
|
| Pre-requisite(s): |
None.
|
| Co-requisite(s): |
None.
|
| Teaching Period(s): |
Semester 1.
|
| Teaching Methods: |
20hr(s) Lectures
|
| Module Co-ordinator: |
Dr Alice Lucey, School of Food and Nutritional Sciences.
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| Lecturer(s): |
Staff, Department of Ace.
|
| 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 Outcome: |
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: Continuous Assessment 100 marks (Online / in-class test).
|
| Compulsory Elements: |
Continuous Assessment.
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| 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: |
No Formal Written Examination.
|
| Requirements for Supplemental Examination: |
Supplemental test.
|
