SHN4232 - Introduction to Food and Nutrition

Objectives:

On successful completion of the module, students will be able to:

Demonstrate knowledge and understanding of key nutrients and their functions, and dietary reference values (DRVs).
Identify legislation and practice in food hygiene and safety.
Assess and evaluate the nutrient composition of meals.
Plan, undertake, evaluate and present group food product development exercises.

Content:

This module will cover fundamental background to support other modules in levels 5 and 6 such as Nutrition & Exercise for Health; Nutrition & Performance; Applied Nutrition. It includes: Food safety. Food poisoning and food-borne disease. Kitchen hygiene and safety of food storage. Food hygiene legislation. Functions of macro and micronutrients. The role of DRVs in the population. Students will undertake a programme of practically orientated work, in which they will develop a food product using specified raw ingredients. Sensory work will be carried out to assess the acceptability of products. Additional assessment will include costing and nutritional evaluations.

Learning and Teaching Information:

Lectures supported by workshops to develop practical skills. Use of a computer software for nutrient composition and evaluation. Market research for review of food products.

Lectures
Contact hours: 40
Intended Group size: Whole cohort

Workshops
Contact hours: 20
Intended Group size: 15 to 20

Guided independent study
Hours: 160

Assessment: