NUTR08015 2019 Current Issues in Food and Nutrition

General Details

Full Title
Current Issues in Food and Nutrition
Transcript Title
Current Issues in Food and Nut
N/A %
Subject Area
NUTR - Nutrition
HEAL - Health & Nutritional Sciences
08 - NFQ Level 8
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

This module aims to address the current topical issues of the day relating to Food and Nutrition

Learning Outcomes

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


Apply the expertise gained through the previous modules in Food and Nutrition to address current, topical issues relating to Food and Nutrition


Understand and assimilate information presented by professionals, (industrial, commercial and academic) in relation to Food and Nutrition


Analyse and critically appraise current information gained through peer‑reviewed research literature and national and international reports in Food and Nutrition


Show skills in interpreting and communicating information about Nutrition in the media


Analyse and understand controversial issues in nutrition

Teaching and Learning Strategies

Students of this module will interact with the most recent information relating to Food and Nutrition in a number of ways; traditional lectures, reading scientific literature and reports, presentations by professionals within the industries and also given by themselves on relevant topics. This module aims to facilitate and mature the learner's professionalism.

Module Assessment Strategies

This module comprises 100% CA

Repeat Assessments


Indicative Syllabus

'Nutrition in the media'; Too often research findings are taken out of context therefore key components of planning, designing, implementing, and evaluating nutrition programmes and campaigns, as well as interpretation of nutrition articles that are in the media at the time, will be included.

'Controversial issues in Food and Nutrition'

External and Internal speakers will introduce the students to the most up‑to‑the‑moment information on trends, topics, advances and issues.



Coursework & Assessment Breakdown

Coursework & Continuous Assessment
100 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Nutrition in the media Continuous Assessment Written Report 30 % Any 1,2,4,5
2 Oral presentation or lecture Continuous Assessment Oral Exam 30 % Any 1,3,4,5
3 Interpretation of topics/material Continuous Assessment Assessment 40 % Any 1,2,3,4,5

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture or presentations 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

Module Resources

Non ISBN Literary Resources

Peer‑Reviewed Journals

Professional Publications

Journal Resources


URL Resources


Other Resources


Additional Information