Module Details

Module Code: HOSP6106
Title: Nutrition & Diet
Long Title: Nutrition & Diet
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will provide the learner with a knowledge of the basic principles of food and nutrition and an ability to apply this knowledge to create menus for special dietary conditions. This module explores the relationship between food and health and recognises the importance of positive health amongst professionals working in the food industry.

The Independent Study Hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the factors which influence food choices.
LO2 Know the role of nutrients in the body and their impact on good health
LO3 Recognise the relationship between food and good health
LO4 Demonstrate an ability to apply nutritional knowledge to creative menu planning.
LO5 Recognise the signs of stress and appreciate the importance of maintaining positive mental health
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
Factors which influence food choices - 20%
Factors which influence food choices
Understanding Food Groups and Nutrients - 30%
Nutrients, structure, functions, food sources and recommended daily allowance of each of the following; Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water. Concepts of a healthy diet and healthy requirements. Metabolism. The value of foods in the diet. The effect of cooking on nutrients.
Special Diets, Health and Menu Planning - 40%
Diet and Disease, Heart Disease, Cholesterol, The role of fat in the diet, diabetes. The health implications of sugar in the diet. The growing obesity epidemic. Portion sizes. The role of the professional chef in creative healthy menu planning. Health implications of salt in the diet. Obesity. Cancer, free radical, antioxidants in foods, carcinogens in foods. Types of dietary fibre and the role of fibre in the diet. Alcohol and Health. Vegetarianism. Food intolerance and food allergies. Coeliac condition. Food labels. Food Legislation.
The Role of Exercise and Well Being - 10%
Understanding the importance of exercise in the diet, Stress, Managing stress amongst professional chefs and appreciating the importance of mindfulness, Appreciating the importance of maintaining positive mental health for professional chefs, Creating work environments for professional chefs.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 6 Learning Outcomes 2
Assessment Description
In Class test
Assessment Type Project % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,3,4,5
Assessment Description
Examine your workplace menu and identify dishes that can be refined/modified to represent healthy options.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
Final written exam
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 Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Frazier, K.. (2016), Nutrition Fact, 1. Callisto, [ISBN: 1623156114].
  • Bender, D. A. (2014), Nutrition: A Very Short Introduction, 1. Oxford University Press, [ISBN: 9780199681921].
  • Holford, P.. (2005), The New Optimum Nutrition Bible, 2. Crossing Press, [ISBN: 9781580911672].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 2 Mandatory