Module Details
| Module Code: |
BIOL8004 |
| Title: |
Nutrition & Population Health
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Long Title:
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Nutrition and Population Health
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| NFQ Level: |
Advanced |
| Valid From: |
Semester 1 - 2012/13 ( September 2012 ) |
| Field of Study: |
4211 - Biochemistry & Cell Biology
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| Module Description: |
The aim of this module is to highlight the role of nutrition in disease prevention and health status of the general population.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Discuss food composition in terms of physiological requirement, role in the body and significance of excess or deficient intakes. |
| LO2 |
Discuss the importance of diet in maintaining health and the impact of diet in diseases statistics. |
| LO3 |
Analyse the importance of adapting diet through the life cycle of individuals to match nutritional requirements. |
| LO4 |
Critically discuss food intolerance, food aversion and food allergy and the consequent labelling requirements in food and healthcare products. |
| LO5 |
Collate published studies, interpret and analyse published data 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).
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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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Nutrients in Nutrition
Proteins, lipids, carbohydrates, vitamins, minerals and water. Their role in the body, dietary requirements and effects in deficiency and excess. Concept of a balanced diet.
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Diet related Health issues
Importance of a balanced diet in maintaining good Health. Diet related health statistics for obesity,diabetes, Coronary Heart Disease, Cancer, Blood Pressure and role of diet in these conditions. Diets of peoples in developing countries and low siocioeconomic groups in developed countries.
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Variation of Nutritional Requirements
Nutrition at various stages of the life cycle from premature infants to elderly citizens. Nutrition in pregnancy, lactation.
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Lessons from Traditional diets
Investigation of traditional diets and their relation to health status of these populations.
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Eating disorders
Issues of psychological misrepresentation of food and diet, in the context of eating disorders.
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Food Intolerance, Food Aversion and Food Allergies
Food intolerance as a challenge to the food and healthcare industries. The need for accurate and precise labelling. Reasons for food aversion and epidemiology and treatment of food allergy. Significance of food intolerance, food aversion and food allergy in the formulation of food and healthcare products.
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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.
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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 |
| Tutorial |
Contact |
Theory |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self directed learning |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| This module has no Part Time workload. |
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Module Resources
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| Recommended Book Resources |
|---|
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Webb, G.P.. (2002), Nutrition a Health Promotion Approach, 2nd. Oxford University Press Inc., New York, [ISBN: 0-340-76069-9].
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Shils, M.E., Shlike, M., Ross, A.C., Caballero, B. and Cousins, R.J.. (2005), Modern Nutrition in Health and Disease, 10th. Lippincott Williams and Wilkins, [ISBN: 13-978-078141330].
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Gibney, M.J., Margetts, B.M., Kearney, J.M. and Arb, L.. (2004), Public Health Nutrition, Wiley Blackwell, UK, [ISBN: 13-9780632056279].
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Elson Haas, Buck Levin,. (2006), Staying Healthy With Nutrition, 21st Century Edition, [ISBN: 1587611791].
| | Supplementary Book Resources |
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Hark, L. and Morrisson, G.. (2003), Medical Nutrition and Disease: A Case Based Approach, 3rd. Wiley Blackwell, UK, [ISBN: 13-978-0632046584].
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Geoffrey Campbell-Platt. (2009), Textbook of food science and technology, Wiley-Blackwell, [ISBN: 9780632064212].
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Catherine Geissler, and Hilary Powers. (2005), Human nutrition, Elsevier/Churchill Livingstone, Edinburgh, [ISBN: 0443073562].
| | This module does not have any article/paper resources |
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| This module does not have any other resources |
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