NUTR08015 2019 Current Issues in Food and Nutrition
Full Title
Current Issues in Food and Nutrition
Transcript Title
Current Issues in Food and Nut
Code
NUTR08015
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
08 - NFQ Level 8
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_H08 202200 Bachelor of Science (Honours) in Human Nutrition
Description
This module aims to address the current topical issues of the day relating to Food and Nutrition
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Apply the expertise gained through the previous modules in Food and Nutrition to address current, topical issues relating to Food and Nutrition
2.
Understand and assimilate information presented by professionals, (industrial, commercial and academic) in relation to Food and Nutrition
3.
Analyse and critically appraise current information gained through peer‑reviewed research literature and national and international reports in Food and Nutrition
4.
Show skills in interpreting and communicating information about Nutrition in the media
5.
Analyse and understand controversial issues in nutrition
Teaching and Learning Strategies
Students of this module will interact with the most recent information relating to Food and Nutrition in a number of ways; traditional lectures, reading scientific literature and reports, presentations by professionals within the industries and also given by themselves on relevant topics. This module aims to facilitate and mature the learner's professionalism.
Module Assessment Strategies
This module comprises 100% CA
Repeat Assessments
x
Indicative Syllabus
'Nutrition in the media'; Too often research findings are taken out of context therefore key components of planning, designing, implementing, and evaluating nutrition programmes and campaigns, as well as interpretation of nutrition articles that are in the media at the time, will be included.
'Controversial issues in Food and Nutrition'
External and Internal speakers will introduce the students to the most up‑to‑the‑moment information on trends, topics, advances and issues.
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Nutrition in the media | Coursework Assessment | Written Report/Essay | 30 % | Any | 1,2,4,5 |
| 2 | Oral presentation or lecture | Coursework Assessment | Oral Exam/Presentation | 30 % | Any | 1,3,4,5 |
| 3 | Interpretation of topics/material | Coursework Assessment | Assessment | 40 % | Any | 1,2,3,4,5 |
Full Time Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Lecture Theatre | Lecture or presentations | 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
Module Resources
Non ISBN Literary Resources
Peer‑Reviewed Journals
Professional Publications
Journal Resources
n/a
URL Resources
n/a
Other Resources
n/a
Additional Information
n/a