NUTR06007 2019 Introduction to Nutrition

General Details

Full Title
Introduction to Nutrition
Transcript Title
Introduction to Nutrition
N/A %
Subject Area
NUTR - Nutrition
LIFE - Life Sciences
06 - NFQ Level 6
05 - 05 Credits
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Laura Keaver
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition

This module introduces the subject of human nutrition and helps the learner become familiar with the functions and sources of macro and micronutrients as well as current dietary guidelines in Ireland.

Learning Outcomes

On completion of this module the learner will/should be able to;


 Outline the scope of the main dietary recommendations and dietary guidelines in Ireland


Describe the function and dietary sources of macronutrients


Describe the function and dietary sources of vitamins, minerals, trace elements and non-nutrient components


Demonstrate a knowledge of deficiencies associated with macronutrients and micronutrients


 Demonstrate where to source evidence based and robust nutrition information

Teaching and Learning Strategies

Teaching and learning of the syllabus for this module will be carried out through a combination of lectures and student group work.

Module Assessment Strategies

Assessment of the learning outcomes of this module will be through continuous assessment.

Repeat Assessments


Indicative Syllabus

Dietary guidelines in Ireland, serving sizes, portions sizes, food labelling, food composition, data sources in nutrition, dietary sources and functions of macronutrients and micronutrients, deficiencies.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
100 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Written report or oral presentation Continuous Assessment Assessment 40 % Any 2,4,5,6,7
2 Any Continuous Assessment Assessment 40 % Any
3 Class test Continuous Assessment Closed Book Exam 20 % Any

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Independent Learning Not Specified Independent learning 5 Weekly 5.00
Total Full Time Average Weekly Learner Contact Time 2.00 Hours

Required & Recommended Book List

Recommended Reading
2013 Introduction to Nutrition (The Nutrition Society Textbook) Wiley-Blackwell

Module Resources

Journal Resources

Journal of Public Health Nutrition

Other Resources

Michael J Gibney, Susan A Lanham-New, Aedin Cassidy, Hester H Vorster 2013 Introduction to Nutrition (The Nutrition Society Textbook) Wiley-Blackwell

Additional Information

Additional sources of information will be recommended by your lecturer