Study-Unit Description

Study-Unit Description


CODE GER2011

 
TITLE Food and Nutrition in Later Life

 
UM LEVEL 02 - Years 2, 3 in Modular Undergraduate Course

 
MQF LEVEL 5

 
ECTS CREDITS 4

 
DEPARTMENT Gerontology and Dementia Studies

 
DESCRIPTION This study-unit will present an introduction to the the current situation globally and locally with respect to diet- and health-related status of the elderly. It will then focus on the basic principles of good nutrition and their application in facilitating an appropriate diet for healthy elderly individuals. It will also look at fundamental issues to consider when it comes to food, diet and the elderly from a physiological, social, economic and convenience perspective.

Study-unit Aims:

This unit will offer students fundamental insights on the health- and diet-related status of older adults on a global and local level, and the role of food in the everyday life of older individuals. It will present students with an overview of the basic nutrients and substances necessary for life, as well as the specific nutrient needs of healthy older population groups and some very basic diet- and lifestyle-related issues of concern for those individuals who are trying to manage their weight or who have chronic conditions such as hypertension, high blood cholesterol and diabetes. Students will be challenged to consider the various influences on the food choices and behaviours of elderly people and explore strategies for improving food accessibility, together with convenience, comfort and enjoyment of food preparation and consumption.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will be able to:

- Describe the main features of the health- and diet-related status of the elderly population at the global and local level.
- Report upon the role of food in the holistic wellbeing of the elderly.
- Name and describe the function and sources of the basic nutrients and other substances essential for life.
- Describe specific nutrient needs of healthy older adults.
- Describe diet- and lifestyle-related issues of concern for those individuals who are trying to manage their weight or who have chronic conditions such as hypertension, high blood cholesterol and diabetes.
- List the various influences on the food choices and behaviours of elderly people.

2. Skills:

By the end of the study-unit the student will be able to:

- Explain the role of food in the everyday life of elderly people from a physiological, social, economic and convenience perspective.
- Describe basic nutrition principles in planning simple snacks and meals for healthy elderly people.
- Compare strategies for improving food accessibility, together with convenience, comfort and enjoyment of food preparation and consumption for elderly people.

Main Text/s and any supplementary readings:

Main texts:

- Bender, D (2009). A dictionary of food and nutrition.
- Brown, JE (2011). Nutrition now.
- Brown, JE (2011). Nutrition throughout the lifecycle.
- Geissler, C (2010) Human Nutrition.

Supplementary texts:

- Bernstein, M & Schmidt Luggen, A. (2009).Nutrition for the older adult Jones & Bartlett Publishers ISBN: 0763736244.

 
ADDITIONAL NOTES This study-unit is only offered to students following the Higher Diploma in Gerontology and Geriatrics course.

 
STUDY-UNIT TYPE Lecture

 
METHOD OF ASSESSMENT
Assessment Component/s Assessment Due Sept. Asst Session Weighting
Examination (2 Hours) SEM2 Yes 100%

 
LECTURER/S

 

 
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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.

https://www.um.edu.mt/course/studyunit