SHN4622 - Introduction to Food Nutrition and Physiology

Objectives:

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

(1) demonstrate knowledge and understanding of key nutrients and their functions, and dietary reference volumes (DRVs);
(2) identify legislation and practice in food hygiene and safety;
(3) assess and evaluate the nutrient composition of meals;
(4) plan, undertake, evaluate and present group food product development exercises.
(5) understand the physiology of the digestive system.

Content:

Food safety. Food poisoning and food-borne disease. Kitchen hygiene and safety of food storage. Food hygiene legislation. Introduction to the processes of digestion and absorption. Functions of macro and micronutrients. The role of DRVs for 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, 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
Number of Groups 1

Workshop
Contact Hours 40
Number of Groups 2 max 25

Assessment: