SHN6142 - Applied Nutrition

Objectives:

On successful completion of the module, students will be able to:
Critically evaluate food and nutrition research and policy regarding dietary information and advice to particular groups.
Consider the role of specific nutrients in dietary management of diseases, life stages and exercise.
Formulate a diet to meet a specific nutritional need.
Design and formulate recipes and food products and related nutritional information to address a specific nutritional need.
Apply food and nutrition knowledge and skills acquired within previous modules for menu planning and food preparation in a responsible and safe manner.

Content:

Review of current food research and policy related to the role of diet in health promotion and management of diet related conditions. Impact of these policies in the food industry and in community settings. Application of previous nutrition knowledge into dietary management of particular aspects of life stages, exercise and diseases associated with inadequate diet (under and over-consumption). Development of a food and nutrition resource with appropriate food products or recipes and related nutritional information and dietary advice to address a specific nutritional need.

Learning and Teaching Information:

Interactive lectures supported by seminars and laboratory practicals linked to the lecture topic and assessment.

Lectures
Contact hours: 10
Intended group size: 25

Seminars and laboratory practicals
Contact hours: 30
Intended Group size: 25

# Guided independent study
Hours: 160

Assessment:

001 Group seminar Presentation 20 mins semester 2 20%
002 Individual Project Portfolio 2000 words end semester 2 80%

Fact File

Module Coordinator - Prof. Judy Donnelly
Level - 6
Credit Value - 20
Pre-Requisites - SHN6102
Semester(s) Offered - 6S2

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