| CODE | FEH1102 | |||||||||
| TITLE | Nutrition and Special Diets | |||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | |||||||||
| MQF LEVEL | 5 | |||||||||
| ECTS CREDITS | 4 | |||||||||
| DEPARTMENT | Food Sciences and Nutrition | |||||||||
| DESCRIPTION | Lectures will introduce students to topics related to fundamentals of nutrition and dietetics in relation to specialised dietary requirements of customers. The study-unit will also cover topics such as food allergies and intolerances that are frequently encountered in the catering business. Lectures will be reinforced by students undertaking an assignment and presentation to their peers on specific dietary topics. Students will be expected to read appropriate literature throughout the study-unit and use their skills to make the theoretical part of the study-unit more practical in their day-to-day work. Furthermore, students will also be introduced to a number of new emerging technologies to address legal obligations as per EU 1169/2011. Study-unit Aims: - To develop a comprehensive understanding of the principal components of nutrition in food; - To form critical awareness of current dietary problems encountered in the catering establishment and discuss ways on how to manage them; - To teach to deal with dietary issues from customers systematically and creatively to make sound practical decisions with regards to modified menus. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to have a solid knowledge on principles of nutrition in food and the health implications for people with special dietary requirements. 2. Skills: By the end of the study-unit the student will be able to better use the knowledge and skill base of nutrition principles and dietary requirements of customers to manage and create appropriate menus. Main Text: - Powers C and Hess MA (2013) Essentials of Nutrition for Chefs, 2nd edition. Culinary Nutrition Publishing, LLC. Supplementary Reading: - Whitney EN and Rolfes RS (2010) Understanding Nutrition. 12th edition Cengage Learning, US. - Bender D (2014) Nutrition: A Very Short Introduction. Oxford University Press, UK. - Barasi M (2007) Nutrition at a Glance. Wiley-Blackwell, UK. |
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| STUDY-UNIT TYPE | Lecture | |||||||||
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| LECTURER/S | Petra Jones |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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