Module Details
| Module Code: |
FOOD6006 |
| Title: |
Culinary Nutrition
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Long Title:
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Culinary Nutrition & Science
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| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2024/25 ( September 2024 ) |
| Field of Study: |
5410 - Food Processing
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| Module Description: |
This module will provide the student with knowledge of the effects of cooking on the structure and nutritional composition of foods and creative menu planning for specific dietary needs.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Explain the physical structure and chemical properties of foods. |
| LO2 |
Describe the different methods of cooking and the effects of these methods on food components and nutritional value of foods. |
| LO3 |
Outline the importance of correct menu planning to promote nutritional balance of menus. |
| LO4 |
Select appropriate culinary processes in food preparation. |
| LO5 |
Create and evaluate menus for appropriate recipe modification to meet specific dietary needs and communicate findings. |
| 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).
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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.
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| No incompatible modules listed |
Co-requisite Modules
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| 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.
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| No requirements listed |
| Indicative Content |
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Properties of Foods
Main food groups and their physical and chemical structures (meat, fish, dairy products, eggs, cereals, fruit and vegetables, fats and oils)
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Effects of Cooking on Food Components and Nutritional Value
Different cooking methods. Effects of cooking on physical and chemical properties of foods: denaturation & coagulation of proteins, syneresis, enzymatic browning, Maillard reaction, rancidity of fats, gelatinisation of starch, dextrination of sugar, carmelisation of sugars, meat tenderisation. Effects of processing (including cooking) and storage on nutritional value of foods and dietary quality.
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Introduction to Specific Dietary Needs
Diet related diseases: coeliac disease, diabetes, cardiovascular disease. lifestages: childhood, adolescence, adulthood, elderly, pregnancy. Food allergies and food sensitivities. Sport persons, vegetarians, vegans.
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Creative menu planning for specific dietary needs
Planning of creative menus to meet special dietary needs. Recipe modification through a critical examination of ingredients, preparation and cooking methods. Awareness of portion size for specific population groups. Determination of nutritional composition of menus. Menu planning to ensure optimal dietary quality for individuals with different religious and cultural beliefs and practices.
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Module Content & Assessment
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| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.
|
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 |
On course material |
Every Week |
2.00 |
2 |
| Lab |
Contact |
Culinary Knowledge Development |
Every Second Week |
1.00 |
2 |
| Tutorial |
Contact |
Workshop on Creative Menu Project |
Every Second Week |
1.00 |
2 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self Directed Study |
Every Week |
3.00 |
3 |
| Total Hours |
9.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
| This module has no Part Time workload. |
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Module Resources
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| Recommended Book Resources |
|---|
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McGee, H.. (2004), On Food and Cooking: The Science of Lore of the Kitchen., Scribner, [ISBN: 978-068480001].
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Institute of Food Research. (2014), McCance and Widdowson's The Composition of Foods, 7th. Royal Society of Chemistry, [ISBN: 978-184973636].
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Cracknell, H.L. and Kaufmann, R.J.. (2005), Practical Professional Cookery, 3rd. Thompson, London, England, [ISBN: 9781861528735].
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Edlestein Sari. (2019), Food Science an Ecological Approach, 2nd. Jones & Bartlett Learning, Burlington MA, [ISBN: 97844350000].
| | This module does not have any article/paper resources |
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| Other Resources |
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Website:, Food Safety Authority of Ireland,
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Website:, Safefood,
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Website:, Irish Heart Foundation,
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Website:, Irish Nutrition and Dietetic Institute,
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