Module Details

Module Code: NUTR
Module Title: Dietetics
Title: Nutrition
Module Level:: 6
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Adriana Cunha Neves
Domains:  
Module Description: To elucidate the importance of diet in health and disease. To give basic knowledge about current diets and supplements used and to provide an insight into the application of dietary principles.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Discuss the importance of nutrients in the diets of healthy individuals and the role of diet in the treatment and cause of various illnesses.
LO2 Apply basic dietary planning principles using up to date dietary tools
LO3 Discuss the use of current restrictive diets for health of performance purposes and the use supplements and ergogenic aids in a normal diet and in sport
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Theory Section 1.1
The nutritional content of the main food groups; cereals, fruit and vegetables, meat, fish, eggs and protein alternatives, milk and milk products.
Theory Section 1.2
The effect of micro and macro nutrients in the human body.
Theory Section 2.1
The balanced and healthy diet: Diet planning principles, nutritional tools, nutritional guidelines, graphic aids. Nutritional labels. Food technology.
Theory Section 2.2
Life Cycle Nutrition: Normal diets for infants, young children, adolescents, adults, the aged, pregnant and lactating mothers.
Theory Section 3.1
Diets and Illnesses: Role of diet in the development and treatment of a range of illnesses and disorders such as PKU, Coeliac Disease, Obesity, Anorexia, Orthorexia and Bulimia.
Theory Section 3.2
Trendy diets: The principals of the most commonly used restrictive diets used for health or performance enhancement and how it affects the human body.
Theory Section 3.3
Suplements and Ergogenic aids: The efect of using suplements and ergogenic aids for preformance enhancement of athelets. Legitimate use of supplements and drugs. responsible bodies for the regulation of supplements and other pharmaceuticals and the role of WADA.
Practicals
The practical classes are designed to reinforce and amplify the material covered in the lecture course and will include the following or similar exercises: Critical analysis of food and supplements labels, and the design of effective dietetics tools; detailed analysis of food diaries; development of dietary plans for subjects of different populational groups; testing of food preferences, food marketing, and information; sensory tests and preference tests.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Examination % of Total Mark 10
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
One in class continuous assessment written examination
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 40
Timing n/a Learning Outcomes 2,3
Non-marked No
Assessment Description
Weekly practical laboratory reports
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,3
Non-marked No
Assessment Description
2 hour written exam
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture 12 Weeks per Stage 3.00 36
Laboratory Contact Practical class 12 Weeks per Stage 2.00 24
Estimated Learner Hours Non Contact Independent learning 15 Weeks per Stage 4.33 65
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Joan Webster-Gandy,Angela Madden. (2020), Oxford Handbook of Nutrition and Dietetics 3e, Oxford University Press, USA, p.960, [ISBN: 9780198800132].
  • Joan Gandy. (2019), Manual of Dietetic Practice, John Wiley & Sons, p.1032, [ISBN: 9781119235927].
  • Johanna T. Dwyer, Paul M. Coates. (2018), Dietary Supplements, 1st. MDPI, USA, [ISBN: 978-3-03842-9].
  • Smolin L.A. and Grosvenor M.B.. (2013), Nutrition: Science and Application, 3rd. Wiley, [ISBN: 9781118342933].
Supplementary Article/Paper Resources
Other Resources
Discussion Note: