NUTR09018 2019 Essentials in human nutrition

General Details

Full Title
Essentials in human nutrition
Transcript Title
Essentials in human nutrition
Code
NUTR09018
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
09 - NFQ Level 9
Credit
10 - 10 Credits
Duration
Semester
Fee
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Laura Keaver, Irina Uzhova
Programme Membership
SG_SSPOR_M09 201900 Master of Science in Sports and Exercise Nutrition SG_SSPOR_O09 201900 Postgraduate Diploma in Science in Sports and Exercise Nutrition
Description

This module brings the overview of the fundamental principles in Human Nutrition. It describes the fundamental role and metabolism of protein, fats, carbohydrates, vitamins, minerals and other biological active substances, and discusses the aspects of nutritional assessment and the dietary considerations at each stage of the life cycle 

Learning Outcomes

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

1.

Demonstrate the understanding of the sources, structure, function and nutritional characteristics of proteins, lipids, carbohydrates along with digestion and absorption, and consequences of deficiency

2.

Discuss key nutritional aspects of different population groups at each stage of the life cycle

3.

Critically evaluate variations in nutritional demand due to physical activity level, age and gender, physiological and health status

4.

Appraise the role of cultural, social and psychological factors in shaping the eating habits of an individual

5.

Discuss strategies to overcome nutrition-related problems

Teaching and Learning Strategies

This module will be delivered through online weekly lectures. This will consist of two hours of lectures per week as well as two hours of asynchronous learning which will consist of interactive and forum discussions and MCQ's. In addition, the learner will be expected to allocate an additional 6 hours per week for continuous assessment and additional reading.

Module Assessment Strategies

This module is 100% continuous assessment which will consist of two written assignments (case study where students apply nutritional knowledge to a certain risk group or health situation; and presentation on a chosen nutrient) and short sporadic Theory Assessments spread across the semester: 2-4 computer-based assessments will be offered weighted between 10-20% each.

Repeat Assessments

Students may repeat all/some elements of continuous assessment work if required

Indicative Syllabus

Body composition, energy and macronutrients: carbohydrates, lipids, protein, alcohol

Organic and inorganic essential nutrients:  water, electrolytes and acid–base balance; minerals; vitamins; other biological active substances in plant foods

Nutritional relevance, digestion and absorption of nutrients

Dietary requirements for specific groups: infancy, childhood and adolescence; pre-pregnancy, pregnancy and lactation; ageing and older people; vegetarian diets

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
100 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Oral presentations on a chosen nutrient: various functions, importance and sources Continuous Assessment Assessment 30 % Week 5 1
2 Case study: Review of the specific nutritional requirements for a given population group Continuous Assessment Assessment 30 % Week 10 2,3
3 Theory Assessment Continuous Assessment Closed Book Exam 40 % OnGoing 4,5

Online Learning Mode Workload


Type Location Description Hours Frequency Avg Workload
Online Lecture Online Lecture 4 Weekly 4.00
Directed Learning Offsite Self-directed Learning 10 Weekly 10.00
Total Online Learning Average Weekly Learner Contact Time 14.00 Hours

Required & Recommended Book List

Required Reading
2010-10-01 Human Nutrition Churchill Livingstone
ISBN 0702044636 ISBN-13 9780702044632

This new edition has been completely revised to provide a concise, up to date, textbook that covers all aspects of nutrition from food supply and food choice through nutrient metabolism including genetics aspects, to requirements for special groups, nutrition related diseases, assessment of nutritional status in individuals and populations, and food and nutrition policies. It also addresses recent developments in the field of human nutrition.

Required Reading
2014-10-24 Understanding Nutrition Nelson Education

More than one million readers make UNDERSTANDING NUTRITION the best-selling introductory nutrition book on the market today! Now in its 14th Edition, this book maintains the quality and support that discerning readers demand in nutrition applications and science that are ideal at introductory levels. New and updated topics refresh every chapter, along with the emphasis on active learning, assignable content, and integrated resources that help you advance your knowledge and career. Connecting with you through an approachable writing style, UNDERSTANDING NUTRITION, 14th Edition includes twenty chapters on topics such as diet planning, macronutrients, vitamins and minerals, diet and health, fitness, life span nutrition, food safety, and world hunger, among others. Combined with a carefully developed art program and a variety of interactive activities, UNDERSTANDING NUTRITION, 14th Edition continues to set the standard for introductory nutrition texts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Required Reading
2009-04-06 Introduction to Human Nutrition Wiley-Blackwell
ISBN 1405168072 ISBN-13 9781405168076

In this second edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.

Module Resources

Journal Resources

Journal of Nutrition  

European Journal of Nutrition  

British Journal of Nutrition 

The American Journal of Clinical Nutrition  

Journal of Human Nutrition and Dietetics 

URL Resources

European Food Information Council   https://www.eufic.org/en/ 

World Health Organisation  www.who.int 

Safefood www.safefood.eu 

Food Safety Authority of Ireland  www.fsai.ie 

Food Standards Agency  www.food.gov.uk