Module Details

Module Code: HOSP6025
Title: Healthy Eating & Nutrition
Long Title: Healthy Eating & Nutrition
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is aimed at providing key knowledge relating to healthy eating and special diets. The learner will be required to implement a range of nutritional menus drawing on knowledge gained during theoretical class.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Produce dishes for a range of specific diets and modify a dish dependant upon specific dietary requirements.
LO2 Appraise current food trends and styles of eating.
LO3 Evaluate the nutritional aspect of foods relating to dietary requirements.
LO4 Assess how special diets impact on our lifestyle in modern day society.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
6990 HOSP6001 Culinary Arts Operation
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
N/A
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Healthy Eating/ Diet Analysis
Nutrition for different lifestyles, ethnic minority groups, sports, how to enhance promotion of a healthy eating lifestyle.
Menu Analysis
Planning concepts, ingredient content, nutritional value, creative menus reflective of modern trends, incorporating a range of special dietary requirements.
Culinary Aspects
Incorporate a range of commodities to produce contemporary modern dishes targeted at different special diet groups.
Fats
Saturated, Trans fats, Polyunsaturated fats, monounsaturated fats and their impact on dietary aspects and where they are found within the food chain.
Nutritional impact of food commodities
Analyse a range of commodities, identify the nutritional value associated with each and their advantages in relation to special diets.
Specific Dietary Requirements
Heart disease, atherosclerosis, cancer. diabetes, obesity, low fat, low salt, vegan, vegetarian, food allergies, food intolerances etc.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3
Assessment Description
Prepare a menu suitable for a specific lifestyle diet i.e., diabetic, low salt, anti-cancer, low calorie, high fibre, vegetarian, anti-candida, immune -strengthening, etc.
Assessment Type Reflective Journal % of Total Mark 20
Timing Every Week Learning Outcomes 1,2,3
Assessment Description
Reflection on class culinary evaluation, detailing, planning, implementation, and evaluation procedures relating to nutritional analysis
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 12 Learning Outcomes 2,3,4
Assessment Description
In Class Test based on module theory, including dietary analysis, current food trends and eating habits, health trends, and nutritional analysis.
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Culinary Practice Every Week 3.00 3
Lecture Contact Theory based on module content. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Lecturer Every Week 3.00 3
Lecture Contact Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Gena Hamshaw. (2015), Food 52 vegan, 1st. Ten Speed Press, U.K, p.160, [ISBN: 9781607747994].
  • Cracknell,H.L and Kaufmann, R.J. (2005), Practical Professional Cookery, Thomson, London, [ISBN: 1-86152-873-6].
Supplementary Book Resources
  • Wills, J. (1998), The Food Bible, Quandrille, London, [ISBN: 1-902757-36-X].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 4 Elective