Full Title:Nutrition
Language of Instruction:English
Module Code:HLST N8137
 
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:The aim of this module is to provide students with a comprehensive understanding of the composition of food and role of nutrients in supporting health and exercise performance.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Describe the functions of each class of macronutrient, the amounts required in the diet and the major dietary sources of each.
  2. Name and give the dietary sources and function of the major vitamins and minerals required by the body.
  3. Extract information from food labels.
  4. Demonstrate an understanding of the components of a healthy diet.
  5. Suggest dietary components that would be useful in the diet of individuals engaged in physical exercise.
  6. Undertake a dietary assessment using a software package.
 

Module Content & Assessment

Indicative Content
Healthy eating and dietary assessment.
Types of nutrients, components of a healthy diet. Recommended Daily Allowances, Population Reference Values, Guideline Daily amounts,Food pyramids, Food labelling. Factors affecting what and why we eat; satiety; dietary intake assessment ;Foods eaten by various ethnic backgrounds,cultures.National and International guidelines on healthy eating.Impact of dietary patterns on global natural resources.
Macronutrients – source, function, role in health and disease.
Carbohydrates including dietary fibre. Lipids. Proteins.
Micronutrients – source, bioavailability, function.
Vitamins – A, D, E, K, B, C. Minerals in particular – calcium, magnesium, iron, zinc, selenium. Mineral and vitamin supplements.
Non – nutrients important for health.
Water, Phytochemicals, Phytosterols. Probiotics and prebiotics- a brief introduction.
Body composition and weight control.
Body composition assessment. Body weight and energy balance. Energy value of food, basal metabolic rate, physical activity level, total daily energy requirements, overnutrition and undernutrition. How to recognise eating disorders.
Nutrition and sport.
Macronutrients and exercise. Fluid and electrolyte balance. Ergogenic aids - caffeine, creatine, bicarbonate, carnitine, amino acid supplements.
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Continuous Assessment Dietary intake using software package. This will require the students to record their daily energy expenditure for 3 days and their intake of food over a 7 day period and analyse the composition of their diet by "microdiet"computer programme. A report will then be prepared detailing a summary of the major findings and suggestions for improvement.Assessment criteria for this assignment will involve:effort in accurately recording food intake, correct use of software, ability to correctly interpret data. 1,2,3,6 40.00 0 0 Sem 2 End 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3,4,5 60.00 0 0 End-of-Semester 0
Reassessment Requirement
A 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.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture It is envisaged that this module will be delivered using a lecture format with food products and packaging as visual aids. At the end of each theory topic a series of study questions with a tutorial will be given to the student to test comprehension. The analysis of their own diet will allow the application of their nutritional knowledge to their own lives. 3.00 Every Week 3.00
Independent Study No Description 52.00 Once per semester 3.47
Tutorial No Description 1.00 Every Week 1.00
Total Weekly Learner Workload 7.47
Total Weekly Contact Hours 4.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Gibney, M., Lanham-New,S,Cassidy ,A,Vorster, H. 2013, Introduction to Human Nutrition, 2nd Ed., Wiley-Blackwell London [ISBN: 978 1 1183 5577 0]
  • Jeukendrup A, Gleeson M 2010, Sport Nutrition, 2 nd Ed., 2, 4,6,7,8,9,10,11,13, Human Kinetics USA [ISBN: 10 0 7360 7962 -9]
  • Daries,H 2012, Nutrition for Sport and Exercise :A practical approach, Wiley -Blackwell UK [ISBN: 9781118359747]
Supplementary Book Resources
  • Burke L 2007, Practical Sports Nutrition, 1st Ed., Human kinetics USA [ISBN: 13 9780736046954]
  • Lanham-New,S,Macdonald I, Roche, H 2010, Nutrition and Metabolism, 2nd Ed., Wiley - Blackwell UK [ISBN: 9781405168083]
  • Lanham-New, S, Steer,S,ShirreffsS,Collins A 2011, Sport and exercise nutrition, 1st Ed., Wiley- Blackwell UK [ISBN: 978 1 4443 3468 5]
  • Thaker A,Barton,A 2012, Multicultural Handbook of Food,Nutrition and Dietetics, 1st Ed., Wiley UK [ISBN: 978-1-4051-7358-2]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_NHAPA_8 Bachelor of Science (Honours) in Health and Physical Activity 2 Mandatory
DK_NHAPA_8X7 Bachelor of Science in Health and Physical Activity (Exit Award) 2 Mandatory