NT6801: Introduction to the Principles of Nutrition
|No. of Students:||Min 13, Max 40.|
|Teaching Period(s):||Semesters 1 or 2 or 3. (Semester details will be confirmed at the start of the programme).|
|Teaching Methods:||8 x 3hr(s) Lectures (including guest lectures); 100hr(s) Directed Study (self-directed study)|
|Module Co-ordinator:||Dr Alice Lucey, School of Food and Nutritional Sciences.|
|Lecturer(s):||Staff, Department of Food and Nutritional Sciences.|
|Module Objective:||To provide an introduction to the study of human nutrition and health.|
Introduction to nutrition. Food composition, macronutrients: carbohydrates, fats, proteins; water, minerals and vitamins. Changing nutritional needs through the life cycle from infancy to old age.
Nutrition and public health: Dietary recommendations. Energy requirements, energy balance, overweight and obesity.
Diet and chronic disease, type II diabetes mellitus, cardiovascular disease, cancer, osteoporosis. Food allergies and intolerance. Functional foods.
On successful completion of this module, students should be able to:
|Assessment:||Total Marks 100: Continuous Assessment 100 marks (In-class test (100 marks)).|
|Compulsory Elements:||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:||No Formal 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 (as presecribed by the module co-ordinator).|