| CODE | FSN4001 | ||||||||
| TITLE | Case Scenarios in Food Studies, Nutrition and Dietetics | ||||||||
| UM LEVEL | 04 - Years 4, 5 in Modular UG or PG Cert Course | ||||||||
| MQF LEVEL | 6 | ||||||||
| ECTS CREDITS | 10 | ||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||
| DESCRIPTION | This study-unit will provide an opportunity to re-visit topics in food science, nutrition and dietetics and enable students to discuss, analyze and synthesize practical applications in various case scenarios, based on clinical knowledge, available evidence and patient preferences. Case scenarios will include but not limited to clinically oriented aspects of disease prevention, food allergies, dietary assessment at individual and population levels, sensory properties of food, reformulation and diet quality, food marketing including current myths and controversies in this area of study. Each topic is revised through a synoptic lecture and then discussed interactively using teaching approaches to stimulate knowledge and understanding. Study-Unit Aims: This study-unit is meant to help students to revise fundamental topics in food and nutritional sciences and apply their learning to practical scenarios in food science, nutrition and dietetics. An important objective is to provide students with an opportunity to apply knowledge gained from previous study units and encourage discussion about the topics and integrate this knowledge with their practice placements. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Describe current paradigms in various food, nutrition and dietetics scenarios and integrate such knowledge to the practical setting; - Reflect on current food and nutrition topics and formulate a critical opinion on current issues that is based on current literature and evidence; - Provide students with a capability to apply knowledge of food and nutrition science to problem solving in clinical settings and/or in public health entities, whilst enabling the development of independent learning required for continuing professional development in the field of food and nutritional sciences. 2. Skills: By the end of the study-unit the student will be able to: - Identify ways how they can apply their knowledge in food, nutrition and dietetics; - Demonstrate safe and effective reasoning in constructing nutrition and dietetics management plans for given client case scenarios; - Demonstrate different ways of addressing industry, public and clinical challenges related to specific needs of the population; - Use the discussions and workshops carried out within this study-unit as a source of knowledge and experience that can be applied in a variety of ways with similar or different patient groups. Main Text/s and any supplementary readings: Main Texts: - Aspden W., Caple F., Reed R. ,Weyers J.,Jones A. (2011) Practical Skills in Food Science, Nutrition and Dietetics. Prentice Hall, Harlow, UK. ISBN-13: 978-1408223093 (not available) Supplementary Readings: - Buttriss J.L., Welch A.A., Kearney J.M., Lanham-New S.A.(2017) Public Health Nutrition. John Wiley & Sons Inc, New York, US. ISBN13 9781118660973 (available) - Cerqueira M. & Pastrana L.(2022) Food Structure Engineering and Design for Improved Nutrition, Health and Well-being Publisher Elsevier Science ISBN: 032385513X, 9780323855136 (not available) |
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| STUDY-UNIT TYPE | Synoptic Study-Unit | ||||||||
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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 2025/6. It may be subject to change in subsequent years. |
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