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:

There will be 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: 20
Intended Group size: Whole cohort

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

Guided independent study
Hours: 160
Further details relating to assessment
Assessment 1 – Directed activities: these consist of weekly tasks that must be completed and submitted for inspection at timetabled sessions each week. The assessment will be assessed on a pass/fail basis with a pass requiring at least 75% of all weekly tasks to be completed successfully. A pass will lead to the full award of 10% towards the final module mark. A fail in directed activities will contribute 0% to the final mark.

Other relevant information
This module will be suitable for other programmes such as SHEN and Sports and Exercise Sciences (Sports Nutrition). Food and Nutrition Laboratory. IT room for teaching the software Netwisp.

Assessment:

001 Directed activities semester 1 10%
002 Assignment 4000 words end of semester 1 90%
800 Not for credit 100%

Fact File

Module Coordinator - Swrajit Sarkar
Level - 4
Credit Value - 20
Pre-Requisites - NONE
Semester(s) Offered - 4S1

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