Programme of Study Catalogue

Objectives:

On successful completion of the module, students will be able to:
Understand basic biochemical concepts of human nutrition relevant to health, sport and exercise.
Understand and describe recommendations for macronutrients and fluid.
Explain the roles of macronutrients and key micronutrients
Design and evaluate a plan for best practice in nutrition for specific individuals.

Content:

This module will cover fundamental background to support other modules in Levels 5 and 6, such as Nutrition and Exercise for Health; Nutrition and Performance; Applied Nutrition. It includes: food safety and hygiene; importance of macronutrients, micronutrients and fluid; dietary recommendations for specific individuals. Students will undertake a mixture of practical and theory based sessions.

Learning and Teaching Information:

There will be lectures supported by workshops to develop practical skills and use of computer software for nutrient composition and evaluation.

Lectures
Contact hours: 20
Intended Group size: 80

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

Guided independent study
Hours: 160

Further details relating to assessment
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.

Group Presentation: Students will present their findings and interpretation following dietary analysis completed during the module. Students will complete approximately 5 minutes of presentation each to adhere to the assessment tariff guidelines.

Formative assessment will take place throughout the module. This could take the form of seminar discussions with peers and facilitator, small group tasks (including presentations). Directed activities could be used as a form of formative assessment and it is recommended that they relate to the summative component of assessment.

Other relevant information
Food and Nutrition Laboratory. IT room for teaching using dietary analysis software.

Assessment:

001 Directed Activities throughout Semester One 10%
002 Practical (Group Presentation); 5 Minutes; Mid Semester One 20%
003 Coursework (Essay); 2500 words; End of Semester One 70%

Fact File

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