Module Details

Module Code: BIOL6025
Title: Human Nutrition
Long Title: Human Nutrition
NFQ Level: Fundamental
Valid From: Semester 1 - 2019/20 ( September 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 4211 - Biochemistry & Cell Biology
Module Delivered in: 6 programme(s)
Module Description: This module describes the fundamental role of protein, fats, carbohydrates, vitamins, minerals and water in the body and the nutritional standards and recommendations for these nutrients.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the fundamental principles of nutrition.
LO2 Describe the different classes of macronutrients in terms of sources, digestion, absorption, functions and consequences of deficiency.
LO3 Discuss the categories of micronutrients, their sources, structures, digestion, absorption, functions and deficiency symptoms.
LO4 Explain the processes involved in energy metabolism.
LO5 Perform analytical procedures, collate data, interpret results and write scientific reports.
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).
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.
No incompatible modules listed
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
Fundamentals of Human Nutrition
Overview of nutrition and a balanced diet, dietary reference intakes, nutrition and health claims, nutrition and food labels, factors affecting food choice, impact of cultural and religious beliefs and practices on food choice/intake, nutrition and health.
Macronutrients/Micronutrients
Details of classification, requirements, digestion and bioavailability, functions, deficiency and role in health and disease. Sources of nutrients and the effect of source on chemical form and resulting nutrient utilisation, nutrient quality from different sources and special considerations when consuming restricted diets. Taught using visual aids and supported by practical sessions.
Energy metabolism
Theory of the generation of metabolic energy from macronutrients
Lab practicals
A range of lab practicals in the area of human nutrition and health.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 35
Timing Week 7 Learning Outcomes 1,2,4
Assessment Description
Fundamentals of Nutrition, Carbohydrates, Fats
Assessment Type Short Answer Questions % of Total Mark 35
Timing Week 13 Learning Outcomes 2,3,4
Assessment Description
Proteins, Micronutrients, Water
Assessment Type Written Report % of Total Mark 30
Timing Every Second Week Learning Outcomes 5
Assessment Description
On practical experiments
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
Lecture Contact Theory Every Week 2.00 2
Lab Contact Laboratory based practicals Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed Study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Paul Insel, Don Ross, Kimberley McMahon, Melissa Bernstein. (2016), Nutrition, 6th. Jones and Bartlett, [ISBN: 9781284100051].
  • Michael J Gibney, Susan A Lanham-New, Aedin Cassidy and Hester H Vorster. (2009), Introduction to Human Nutrition, 2nd. Wiley-Blackwell, [ISBN: 9781405168076].
Supplementary Book Resources
  • Gordon M. Wardlaw, Anne M. Smith,. (2012), Contemporary Nutrition, 9th. McGraw Hill, [ISBN: 9780073402543].
  • Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney. (2017), Understanding Normal and Clinical Nutrition, 11th. Cengage Learning, [ISBN: 9781337098069].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHEBU_8 Bachelor of Arts (Honours) in Home Economics and Business 3 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 3 Mandatory
CR_SBIBI_7 Bachelor of Science in Applied Biosciences and Biotechnology 3 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 3 Mandatory
CR_SCEBS_8 Common Entry Biological Sciences 3 Mandatory
CR_SBIOS_6 Higher Certificate in Science in Applied Biosciences 3 Mandatory