This module aims to develop students understanding 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.
The module provides an integrated overview of the aetiology and epidemiology of disease states and the relationship with diet/food/nutrients/energy intakes in the development, prevention and treatment of chronic disease states.
Nutrient and food intakes or deficiencies and their relation to disease prevention and treatment are analysed with particular focus on the culinary practices (as used in practical classes on the particular course), recipe modification and reformulation and recipe/diet analysis, associated with disease prevention and treatment.
Malnutrition – over nutrition - obesity
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Malnutrition - under nutrition – e.g. Protein Energy Malnutrition, micro-nutrient deficiencies (anaemia, osteoporosis)
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Diabetes (Type 1 and 2)
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Cardiovascular Disease – CVD, Stroke, Hypertension
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Cardiovascular Disease – CVD, Stroke, Hypertension
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Inborn errors of metabolism – e.g. Phenylketonuria
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Gastrointestinal disorders – e.g. coeliac disease, irritable bowel syndrome, diverticular disease
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Food allergy and Food Intolerance - Lactose Intolerance - advice for caterers
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Osteoporosis
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Anaemia and Haemochromatosis
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Dementia and texture modification
Aetiology, diagnosis, prevention, treatment (sustainable dietary/nutrient/functional/novel foods
Dietary and recipe analysis, modification, reformulation
n/a
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 |