NUTR06007 2019 Introduction to Nutrition
Full Title
Introduction to Nutrition
Transcript Title
Introduction to Nutrition
Code
NUTR06007
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
06 - NFQ Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Laura Keaver
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition
SG_SHUMA_H08 202200 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 202200 Bachelor of Science in Human Nutrition
Description
This module introduces the subject of human nutrition and helps the learner become familiar with the functions and sources of macro and micronutrients as well as current dietary guidelines in Ireland.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Outline the scope of the main dietary recommendations and dietary guidelines in Ireland
2.
Describe the function and dietary sources of macronutrients
3.
Describe the function and dietary sources of vitamins, minerals, trace elements and non-nutrient components
4.
Demonstrate a knowledge of deficiencies associated with macronutrients and micronutrients
5.
Demonstrate where to source evidence based and robust nutrition information
Teaching and Learning Strategies
Teaching and learning of the syllabus for this module will be carried out through a combination of lectures and student group work.
Module Assessment Strategies
Assessment of the learning outcomes of this module will be through continuous assessment.
Repeat Assessments
x
Indicative Syllabus
Dietary guidelines in Ireland, serving sizes, portions sizes, food labelling, food composition, data sources in nutrition, dietary sources and functions of macronutrients and micronutrients, deficiencies.
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Written report or oral presentation | Coursework Assessment | Assessment | 40 % | Any | 2,4,5,6,7 |
| 2 | Any | Coursework Assessment | Assessment | 40 % | Any | |
| 3 | Class test | Coursework Assessment | Closed Book Exam | 20 % | Any |
Full Time Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Lecture Theatre | Lecture | 2 | Weekly | 2.00 |
| Independent Learning | Not Specified | Independent learning | 5 | Weekly | 5.00 |
Total Full Time Average Weekly Learner Contact Time 2.00 Hours
Required & Recommended Book List
Recommended Reading
2013 Introduction to Nutrition (The Nutrition Society Textbook) Wiley-Blackwell
2013 Introduction to Nutrition (The Nutrition Society Textbook) Wiley-Blackwell
Module Resources
Journal Resources
Journal of Public Health Nutrition
URL Resources
Other Resources
Michael J Gibney, Susan A Lanham-New, Aedin Cassidy, Hester H Vorster 2013 Introduction to Nutrition (The Nutrition Society Textbook) Wiley-Blackwell
Additional Information
Additional sources of information will be recommended by your lecturer