NUTR06014 2022 Nutritional Biochemistry 1
Full Title
Nutritional Biochemistry 1
Transcript Title
Nutritional Biochemistry 1
Code
NUTR06014
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
06 - Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2022 - Full Academic Year 2022-23
End Term
9999 - The End of Time
Author(s)
Owen Kenny
Programme Membership
SG_SHUMA_H08 202200 Bachelor of Science (Honours) in Human Nutrition
SG_SHUMA_B07 202200 Bachelor of Science in Human Nutrition
SG_SHUMA_H08 202400 Bachelor of Science (Honours) in Human Nutrition
SG_SSUST_C06 202400 Higher Certificate in Science in Sustainable Food Production
SG_SAGRI_H08 202400 Bachelor of Science (Honours) in Agri-Food Science
SG_SAGRI_B07 202400 Bachelor of Science in Agri-Food Science
SG_SHUMA_B07 202400 Bachelor of Science in Human Nutrition
Description
The purpose of this module is to provide students with key knowledge and basic understanding of the structural characteristics associated with both macro (lipids, carbohydrates and proteins) and micro (vitamins and mineral) nutrients involved in a balanced human diet. Students will learn of the effect these structural characteristics have upon their digestion, bioavailability and biological function within the body. Students will also study the impact on human health associated with either the overconsumption or deficiency of these nutrients within the diet. As part of this module, students will complete a series of practical sessions aimed primarily at 1) further understanding the structure of these nutrients and 2) determining their content within simulated biological samples.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Describe the sources, structure, function and nutritional characteristics of proteins, lipids, carbohydrates along with digestion and absorption
2.
Indicate the importance of vitamins and minerals in the human diet including the sources and metabolic function
3.
Demonstrate proficiency in the performance of a variety of laboratory techniques including biochemical calculations
Teaching and Learning Strategies
During the delivery of this module, self‑learning is encouraged among students through the use of comprehensive on‑line resources including, on-line videos, on‑line notes, and formative assessments and problem based learning exercises.
Module Assessment Strategies
Laboratory technique and report‑writing ability are assessed as part of the practical work performed during the module. Regular summative tests are used to encourage engagement with the module, monitor progress and provide feedback. Practicals are designed as problem based learning exercises to encourage teamwork and critical thinking.
Repeat Assessments
The student must achieve the assigned gate (≥ 30%) in the final exam and an overall module mark of ≥ 40% in order to pass the module. Where the student has not achieved one or both of these requirements, they will be further obligated to undertake repeat assessments (i.e. continuous assessment and/ or final exam), until both requirements are met.
Where the student's attendance of practicals < 75%, they will be required to offset the deficit before being regarded as having successfully completed the module.
For the purpose of AFN accreditation only, students will be required to pass (≥ 40%) the practical component of this module.
Indicative Syllabus
The sources, structure, characteristics of proteins, fats, carbohydrates, vitamins and minerals including related laboratory analysis. Nutritional relevance, digestion and absorption of nutrients. Nutritional biochemistry calculations
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
65 %
End of Semester / Year Formal Exam
35 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Theory | Coursework Assessment | Multiple Choice/Short Answer Test | 15 % | OnGoing | 1,2,3 |
| 2 | Practical | Practical | Practical Evaluation | 50 % | OnGoing | 3 |
End of Semester / Year Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | End of semester exam | Final Exam | Closed Book Exam | 35 % | End of Semester | 1,2,3 |
Full Time Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Lecture Theatre | Lecture | 1 | Weekly | 1.00 |
| Lecture | Computer Laboratory | Lecture/assessment | 1 | Weekly | 1.00 |
| Practical / Laboratory | Science Laboratory | practical | 2.5 | Weekly | 2.50 |
| Independent Learning | Not Specified | Independent learning | 3 | Weekly | 3.00 |
Total Full Time Average Weekly Learner Contact Time 4.50 Hours
Required & Recommended Book List
Recommended Reading
2010-10-08 Human Nutrition Churchill Livingstone
ISBN 0702044636 ISBN-13 9780702044632
2010-10-08 Human Nutrition Churchill Livingstone
ISBN 0702044636 ISBN-13 9780702044632
This title is now available under ISBN 9780702031182. This 12th edition of Human Nutrition has been fully updated by a renowned team of international experts to ensure authoritative content and a global perspective. It provides a comprehensive resource for all those in the field of nutrition and other health sciences.
Recommended Reading
2014-03-17 The Chemistry of Food Wiley-Blackwell
ISBN 1118383818 ISBN-13 9781118383810
2014-03-17 The Chemistry of Food Wiley-Blackwell
ISBN 1118383818 ISBN-13 9781118383810
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods.
This book is an English language translation of the author's Czech-language food chemistry textbook.
The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods.
It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants.
Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.
Recommended Reading
2012-04-01 Principles of Biochemistry John Wiley & Sons
ISBN 1118092449 ISBN-13 9781118092446
2012-04-01 Principles of Biochemistry John Wiley & Sons
ISBN 1118092449 ISBN-13 9781118092446
Voet and Pratts 4th edition of Principles of Biochemistry, challenges readers to better understand the chemistry behind the biological structure and reactions occurring in living systems. The latest edition continues this tradition, and additionally incorporates coverage of recent research and an expanded focus on preparing and supporting students throughout the course. With the addition of new conceptual assessment content to WileyPLUS , providing the opportunity to assess conceptual understanding of key introductory biochemistry concepts and retrain themselves on their misconceptions
Module Resources
Non ISBN Literary Resources
Geissler, C., (2010). Human Nutrition. 12th Edition. Churchill Livingstone.
Velisek, J., (2014). The Chemistry of Food. 1st Edition. Wiley-Blackwell.
Voet, D., Pratt, W., Voet, G., (2012). Principles of Biochemistry. John Wiley & Sons.
Journal Resources
None
URL Resources
n/a
Other Resources
None
Additional Information
none