Module Details

Module Code: BIOL8032
Title: Applied Nutrition
Long Title: Applied Nutrition
NFQ Level: Advanced
Valid From: Semester 2 - 2021/22 ( January 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 4211 - Biochemistry & Cell Biology
Module Delivered in: 1 programme(s)
Module Description: This module will provide the learner with an understanding of nutrition underpinned by a study of the history of the foods we eat today and the evolution of the Irish diet up to current national nutritional guidelines. This module also highlights the role of nutrition in the health status of the general population.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Critically evaluate the changes in nutritional requirements throughout the life cycle of individuals.
LO2 Appraise the importance of diet in maintaining health and the impact of diet on the aetiology of major diet-related diseases.
LO3 Analyse the factors which influence food choice in Ireland and critically evaluate the fostering of positive attitudes towards food.
LO4 Determine the physical and chemical structure of natural foods and the effects of processing on these structures.
LO5 Practically evaluate the nutritional role of foods and develop and critique menus in the context of healthy eating, special needs diets, the modern Irish diet and national nutritional and allergen guidelines.
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
Lifecycle Nutrition
Nutrition prior to and during pregnancy, nutrition during lactation, infancy, childhood, adolescence, adulthood and in the older population.
Diet and Disease
Major diet related diseases including obesity, diabetes, metabolic syndrome, cardiovascular disease and cancer will be studied using evidence-based research.
Food Choice & Dietary Trends Influential Factors
Cultural and social habits. Psychological and physiological attitudes. Nutritional knowledge. Economic circumstances. Knowledge and skills. Equipment. Availability of food. Marketing methods. Changes in the Irish diet since the 20th century. Comparison of the Irish diet with current nutritional guidelines. Encouraging positive attitudes in relation to food and nutrition.
Natural Foods Physical and Chemical Structure of Natural Foods
Meat, poultry, fish, milk and milk products, eggs, fats and oils, vegetables, fruit, pulses, cereals and grains; and their culinary applications.
Menu Analysis and Creation
Planning of creative menus to meet modern family and special dietary needs. Recipe modification through a critical examination of ingredients, allergens, preparation and cooking methods. Nutritional analysis using composition of food tables in accordance with Irish guidelines. Application of appropriate software and tools to generate nutrition labels, perform dietary and menu analysis.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 20
Timing Week 7 Learning Outcomes 1,2,3
Assessment Description
Presentation on one of the following topics: lifecycle nutrition, food intolerances, aversions, allergies.
Assessment Type Written Report % of Total Mark 30
Timing Every Second Week Learning Outcomes 5
Assessment Description
Short written reports and evaluation on case studies related to nutrition and health.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
Formal exam on lifecycle nutrition, diet and health, major diseases, food choices and food processing.
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
Lecturer-Supervised Learning (Contact) Contact Discussion of case studies related to nutrition and health 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
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lecturer-Supervised Learning (Contact) Contact Discussion of case studies related to nutrition and health 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
 
Module Resources
Recommended Book Resources
  • Paul Insel. (2016), Nutrition, 6th. Jones & Bartlett, [ISBN: 9781284100051].
  • Michael EJ Lean, Emilie Combet. (2016), Barasi's Human Nutrition: a health perspective, 3rd. [ISBN: 9781444137200].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHOEC_8 Professional Diploma in Education - Home Economics 3 Mandatory