| CODE | FSN2007 | ||||||||||||
| TITLE | Lifecycle Nutrition | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | Humans need a balanced diet to maintain health, though the metabolic demands for nutrients vary across the life span. Periods of rapid growth such as infancy, adolescence and pregnancy result in higher demands, whilst the ageing body poses demands associated with repair. This study-unit will allow students to gain knowledge and understanding of the physiological changes at different stages of the lifecycle and their implications for nutrition. It will deal with positive and negative dietary influences on nutrition and the contribution of these factors to human health and disease. Sample meal plans for specific groups of the population will be formulated, by applying the theory. Study-Unit Aims: This study-unit aims to enable students to understand the role of good nutrition in the maintenance of health and to identify the key nutritional concerns at the different stages of the lifecycle. Adherence to different dietary patterns and related health outcomes in selected populations will be explored. Students will be encouraged to propose sustainable solutions to daily nutritional situations. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - outline the fundamentals of energy and nutrient balance; - explain nutritional demands for key physiological processes in growth, development and repair at different stages of the lifecyle; - describe the association between physiological status and nutritional requirements; - evaluate different dietary patterns; - provide nutritional guidance through interpretation of the dietary guidelines for specific population groups; - describe the use of supplementation and dietary fortification as necessary. 2. Skills: By the end of the study-unit the student will be able to: - assess nutritional status using growth curves; - interpret dietary assessment information in relation to requirements; - use scientific literature to explore adherence to selected dietary patterns. Main Text/s and any supplementary readings: Human Nutrition. C. Geissler, H. Powers (eds). Oxford: Oxford University Press, 2017. 769 pp. ISBN 978-0-19-876802-9 (Available) Public Health Nutrition, 2nd Edition Edited by Judith L. Buttriss (Editor), Ailsa A. Welch (Editor), John M. Kearney (Editor), Susan A. Lanham-New (Editor-in-Chief) ISBN 978-1-118-66097-3 / 456 pages / June 2017 / Wiley-Blackwell (Available) Introduction to Human Nutrition, 3rd Edition Dr. Susan A. Lanham-New (Editor), Thomas R. Hill (Editor), Alison M. Gallagher (Editor), Hester H. Vorster (Editor) October 2019 Wiley-Blackwell 488 pp ISBN: 978-1-119-47702-0 (This edition is not currently available, but the previous edition is.) |
||||||||||||
| STUDY-UNIT TYPE | Lecture, Independent Study and Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
|
||||||||||||
| LECTURER/S | Petra Jones |
||||||||||||
|
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 2025/6. It may be subject to change in subsequent years. |
|||||||||||||