This module aims to provide a comprehensive knowledge of the principles, foundations and application through culinary practices and recipe modification for optimum human nutrition for health and disease prevention and treatment.
It allows the development of knowledge and awareness of the national healthy eating guidelines, the macro and micro nutrients, their sources, biological function, interactions and deficiency diseases.
It also provides an integrated overview of how sustainable nutrition and healthy sustainable diets, in terms of nutrient profile can, prevent or treat a range of conditions, including diseases which are genetic, chronic degenerative and those caused by malnutrition. Thereby this module addresses the UNs Sustainable Development Goals 2 and 3.
Food and nutrient intakes or deficiencies and their relation to disease prevention and treatment are analysed with particular focus on the culinary practices (e.g. recipe and menu analysis, development and modification (as used in practical classes on the particular course)) associated with disease prevention and treatment.
This module strives to address the key facets of the University Education Model (learner choice, leaner support and learner experience), the Universal Design for Learning (engagement, representation, action and expression) and TUD Graduate Attributes (people, planet, partnership).
Unit 1: The Role of Nutrition in our Diet
Terminology, Nutritional research and surveys, Factors affecting Food Choice, RDAs,
Unit 2: Food Based Dietary Guidelines
Food Pyramid and Healthy Eating Guidelines
Unit 3: Macronutrients
Proteins, Carbs, Lipids - dietary sources, biological functions, toxicity and deficiency
Unit 4: Macronutrients
Proteins, Carbs, Lipids - dietary sources, biological functions, toxicity and deficiency
Unit 5: Micronutrients
Vitamins and Minerals - dietary sources, biological functions, toxicity and deficiency
Unit 6: Recipe analysis
Recipe analysis, modification and reformulation
Unit 7: Food Labeling
Traffic light system and nutri-score, quality calorie concept, allergen labeling, development of a nutrient panel
Unit 8: Coeliac Disease and Lactose Intolerance
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Unit 9: Osteoporosis
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Unit 10: Cardio vascular Disease
Cholesterol lowering and hypertension
Unit 11: Diabetes
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Unit 12: Revision and exam class
n/a
Students are encouraged to engage in their own learning through knowledge acquired from lectures, class discussion, problem based learning, websites, video links, infographics, online tutorials, podcasts and self- directed learning.
Students are also encouraged to engage with text, journal articles and website articles which discuss emerging nutritional research and nutrition trends, the use GenAI techologies such as NotebookLM are encouraged when reviewing and assessing academic text and articles, however students will adhere to guidance on Gen AI while researching and writing assignments. That being that the assessment is completed entirely without GenAl assistance in a controlled environment, ensuring that students rely solely on their existing knowledge, understanding, and skills.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |