Module Details
Module Code: |
HOSP6025 |
Title: |
Healthy Eating & Nutrition
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Long Title:
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Healthy Eating & Nutrition
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NFQ Level: |
Fundamental |
Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
Field of Study: |
8110 - Hospitality
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Module Description: |
This module is aimed at providing key knowledge relating to healthy eating and special diets. The learner will be required to implement a range of nutritional menus drawing on knowledge gained during theoretical class.
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
# |
Learning Outcome Description |
LO1 |
Produce dishes for a range of specific diets and modify a dish dependant upon specific dietary requirements. |
LO2 |
Appraise current food trends and styles of eating. |
LO3 |
Evaluate the nutritional aspect of foods relating to dietary requirements. |
LO4 |
Assess how special diets impact on our lifestyle in modern day society. |
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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6990 |
HOSP6001 |
Culinary Arts Operation |
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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N/A |
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 |
Healthy Eating/ Diet Analysis
Nutrition for different lifestyles, ethnic minority groups, sports, how to enhance promotion of a healthy eating lifestyle.
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Menu Analysis
Planning concepts, ingredient content, nutritional value, creative menus reflective of modern trends, incorporating a range of special dietary requirements.
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Culinary Aspects
Incorporate a range of commodities to produce contemporary modern dishes targeted at different special diet groups.
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Fats
Saturated, Trans fats, Polyunsaturated fats, monounsaturated fats and their impact on dietary aspects and where they are found within the food chain.
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Nutritional impact of food commodities
Analyse a range of commodities, identify the nutritional value associated with each and their advantages in relation to special diets.
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Specific Dietary Requirements
Heart disease, atherosclerosis, cancer. diabetes, obesity, low fat, low salt, vegan, vegetarian, food allergies, food intolerances etc.
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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 |
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.
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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 |
Lab |
Contact |
Culinary Practice |
Every Week |
3.00 |
3 |
Lecture |
Contact |
Theory based on module content. |
Every Week |
1.00 |
1 |
Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
3.00 |
3 |
Total Hours |
7.00 |
Total Weekly Learner Workload |
7.00 |
Total Weekly Contact Hours |
4.00 |
Workload: Part Time |
Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Lab |
Contact |
Lecturer |
Every Week |
3.00 |
3 |
Lecture |
Contact |
Theory |
Every Week |
1.00 |
1 |
Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
3.00 |
3 |
Total Hours |
7.00 |
Total Weekly Learner Workload |
7.00 |
Total Weekly Contact Hours |
4.00 |
Module Resources
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Recommended Book Resources |
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Gena Hamshaw. (2015), Food 52 vegan, 1st. Ten Speed Press, U.K, p.160, [ISBN: 9781607747994].
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Cracknell,H.L and Kaufmann, R.J. (2005), Practical Professional Cookery, Thomson, London, [ISBN: 1-86152-873-6].
| Supplementary Book Resources |
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Wills, J. (1998), The Food Bible, Quandrille, London, [ISBN: 1-902757-36-X].
| This module does not have any article/paper resources |
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Other Resources |
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website, Slow Food International,
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website, www.eatright.com,
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