| CODE | HPN1005 | ||||||
| TITLE | Principles of Human Nutrition | ||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||
| MQF LEVEL | Not Applicable | ||||||
| ECTS CREDITS | 4 | ||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||
| DESCRIPTION | This study-unit focuses on human digestion and absorption of macronutrients and micronutrients. The physical and chemical properties of the different nutrients will be explored, together with the identification of the main sources, their classification, detailed functions as well as effects of excess consumption and deficiency. The role of water and other beneficial non-nutrient substances in the diet will also be highlighted. Study-Unit Aims: This unit aims at extending students' knowledge of human digestion and the macronutrients, micronutrients and water. The unit will enable students to understand the physical and chemical properties of the different nutrients and how the different nutrients can be classified. They will identify sources and main functions of nutrients, as well as gain a thorough understanding of the effects of deficiency and excess consumption of the different nutrients. The role in the body of water and other beneficial non-nutrient substances, such as phytochemicals, will also be discussed. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Revise the anatomy of the GI tract and verbally explain the mechanical and chemical breakdown of the different nutrients, their absorption and assimilation in the body; - Identify the nutrients that are needed for normal growth, and present on the chemical and physical structures, their basic functions in the body and identify good sources of each; - Describe the chemical structure of macronutrients and explain how the structure of different amino acids, fatty acids and carbohydrates differ from one another; - Discuss in a group the health implications of being deficient in or excess intakes of the different nutrients; - Explain how different factors such as heat, the addition of acids or alkalis among others, may affect the properties of various nutrients; - Outline the role of water for body functioning; - Describe the value of non-nutrients (eg: phytochemicals) present in a variety of food. 2. Skills: By the end of the study-unit the student will be able to: - Draw the chemical structure of a mono-saccharide and a di-saccharide, the different fatty acids and amino acids; - Explain in simulated scenarios the role of different nutrients, water and beneficial non-nutrients in the body in terms which are understandable by non-nutrition specialists. Main Text/s and any supplementary readings: - Byrd-Bredbenner C., Moe G., Beshgetoor D. & Berning J. (Latest edition), Wardlaw's Perspectives in Nutrition (International Edition). McGraw-Hill. |
||||||
| STUDY-UNIT TYPE | Lecture | ||||||
| METHOD OF ASSESSMENT |
|
||||||
| LECTURER/S | |||||||
|
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. |
|||||||