Module Details

Module Code: HLST H7001
Full Title: Nutrition 1
Valid From:: Semester 2 - 2018/19 ( February 2019 )
Language of Instruction: 
Duration: 1 Semester
Credits:: 5
Module Owner::  
Departments: Unknown
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.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe the digestion and functions of each class of macro-nutrient, the amounts required in the diet and the major dietary sources of each and the nutritional terminology associated with each macro-nutrient.
MLO2 Name and explain the dietary sources and function of the major vitamins and minerals required by the body.
MLO3 Extract information from food labels.
MLO4 Analyse the components of a healthy diet and describe the key features of National and International dietary guidelines and be able to explain the role of nutrients as risk factors for disease.
MLO5 Identify the dietary components and their quantity that would be useful in the diet of individuals engaged in physical exercise and be able to give advice to those physically active
MLO6 Undertake a dietary assessment using a software package and intrepret the findings and use equations to estimate resting and total energy expenditure.
Pre-requisite learning
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 DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Healthy eating and dietary assessment.
Types of nutrients, components of a healthy diet. Recommended Daily Allowances,Reference intake, Population Reference Values, Guideline Daily amounts, Food pyramids, Eatwell guide,Foods eaten by various ethnic backgrounds,cultures.National and International guidelines on healthy eating.Collecting dietary information and giving advice.Food labelling. Factors affecting what and why we eat, satiety.
Macro-nutrients: source,function,role in health, exercise and disease.
Carbohydrates including dietary fibre and polyols. Glycaemic index, glycaemic load. Lipids. Saturated, monounsaturated, polyunsaturated fats, Cholesterol. Proteins. Nitrogen balance, Low and high Biological value, complementary feeding, Coeliac disease, Phenylketouria. Lactose intolerance
Micronutrients – source, bioavailability, function.
Vitamins – A, D, E, K, B, C Minerals in particular –Sodium,potassium, calcium, magnesium, iron, zinc, selenium,iodine. Mineral and vitamin supplements.
Other components and their relationship to health
Water, phytosterols, isoflavones and soya, polyphenolic compounds, probiotics and prebiotics. Alcohol and consumption guidelines
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, Obesity and weight control,how to recognise eating disorders
Nutrition and reduction in risk of disease.
Strategies to reduce the risk of heart disease,osteoporosis, cancer and diseases of the gastrointestinal tract. Vegetarian and vegan diets. Diets and mental health
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 10
Marks Out Of 0 Pass Mark 0
Timing S1 Week 5 Learning Outcome 4
Duration in minutes 0
Assessment Description
Class test
Assessment Type Continuous Assessment % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,6
Duration in minutes 0
Assessment Description
Dietary intake using software package. This will require the students to calculate their daily energy expenditure 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 results and apply their nutrition knowledge.
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination

Part-time

No Course Work
Project
Assessment Type Project % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,5,6
Duration in minutes 0
Assessment Description
Analysis of own diet using a software package and discussion of results
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
n/a
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

Workload: Full-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact 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. Every Week 3.00 3
Independent Study Non Contact No Description Every Week 3.00 3
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 3.00
Workload: Part-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Week 2.00 2
Directed Reading Non Contact No Description Every Week 2.00 2
Independent Study Non Contact No Description Every Week 3.00 3
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Gibney M, Lanham-New S,Cassidy A,Vorster H.. (2012), Introduction to Human Nutrition, 2nd. Wiley-Blackwell, London, [ISBN: 978 1 1183 5577 0].
  • Jeukendrup A, Gleeson M. (2019), Sport Nutrition, 3rd. Human Kinetics, UK, [ISBN: 9781492529033].
  • Buttriss J,Welch A,Kearney J, Lanham-New S.. (2017), Public Health Nutrition, 2nd. Wiley, UK, [ISBN: 9781111866097].
Supplementary Book Resources
  • Daries,H. (2012), Nutrition for Sport and Exercise - practical guide, 1st. Wiley, UK, [ISBN: 9781405153546].
  • Benardot, D.. (2018), ACSM's Nutrition for exercise science, ACSM, USA, [ISBN: 9781496343406].
This module does not have any article/paper resources
Other Resources