| CODE | FSN1019 | ||||||||||||
| TITLE | Fundamentals of Human Nutrition | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 6 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit will introduce the student to fundamental aspects of nutrition, such as essentials of a diet including energy, the macronutrients - carbohydrates, fats and proteins, the micronutrients - selected vitamins and minerals, water, alcohol and phytochemicals. Students will explore the association between dietary components and health outcomes. Aspects of food intake and portion control, nutritional assessment systems, dietary assessment and anthropometry will also be covered. Study-Unit Aims: The study-unit will give the students an overview of the basic concepts in the field of human nutrition, including macronutrient and micronutrient essentiality and the basic tools of nutritional science, while fostering an integrated knowledge of the discipline, encouraging students to critically consider the various influences on nutrition and health outcomes. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - describe the role of each of the macronutrients and selected micronutrients; - demonstrate the association between nutrients, health and disease; - compare the role of nutrients with beneficial non-nutrients; - explain the importance of assessing food and nutrient intake; - describe the uses and limitations of the main tools of nutritional science; - identify the different forms of dietary assessment and nutritional status; - explain the different basic anthropometric techniques for assessing body composition. 2. Skills: By the end of the study-unit the student will be able to: - use basic techniques to assess an individual's body composition; - present and effectively report on technical and evidence based information relating to macronutrients and micronutrients; - evaluate and interpret data from specific dietary assessment exercises. 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) 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) |
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| STUDY-UNIT TYPE | Lecture, Independent Study & Tutorial | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Mario Caruana Petra Jones (Co-ord.) |
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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 2024/5. It may be subject to change in subsequent years. |
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