This module provides in depth knowledge of the principles, foundations and application of optimum human nutrition, through the use of sustainable foods and diets, national Healthy Eating Guidelines and WHO guidelines for health, well-being and disease prevention.
It focuses on the macro and micro nutrients their sustainable sources, biological function and deficiency diseases, and introduces the learner to emerging nutritional trends and nutritional analysis of both diets and recipes.
This module also aims to develop students understanding of sustainable nutrition and healthy sustainable diets in terms of nutrient profile and aims to achieve the UNs Sustainable Development Goals 2 and 3.
Culinary practices to prevent and treat disease through the use of recipe modification, recipe reformulation and recipe/diet analysis will be introduced.
Students who successfully complete this module will progress to Diet, Health and Disease (TFNT2023).
Unit 1: The Role of Nutrition in Health
Overview of nutrition as a science, terminology, nutritional research, population surveys and emerging nutritional trends and sub areas
Unit 2: Food Based Dietary Guidelines
Healthy Eating Guidelines, Food Pyramid, WHO Guidelines, UN SDGs, Irish recommended dietary allowances, phytochemicals, novel foods, functional foods
Unit 3: Measurement of nutritional status
Anthropometric measurements, dietary analysis
Unit 4: Macronutrients
Proteins, lipids, carbohydrates, RDAs, dietary sources, biological functions, malnutrition
Unit 5: Micronutrients
Vitamins, minerals and water, non nutrients and interactions - RDAs, dietary sources, biological functions, malnutrition
Unit 6: Allergens
Aetiology, symptoms, diagnosis, treatment, food allergens, catering for food allergic customer
Unit 7: Food/Nutrient Labeling
Traffic light system and nutri-score, quality calorie concept, allergen labeling, development of a nutrient panel
Unit 8: Recipe Modification
Recipe analysis, modification and reformulation (software)
Students are encouraged to engage in their own learning through knowledge acquired from lectures, class
discussion, problem based learning, websites, video links, podcasts, online tutorials and self- directed learning.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |