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Description:
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Course Name - Nutrition 5N2006
Award -Minor Award Level 5
Course Overview
Purpose The purpose of this award is to equip the learner with the knowledge, skill and competence in the nutritional composition of
food and the affects of food and nutrition on an individuals health and personal well being.
Learning Outcomes Learners will be able to:
1 Explore the functions of food, specifying the different classes of nutrients and their main functions 2 Examine the energy values of the different food types and the factors that affect the energy requirement of an individual
3 Examine basal metabolic rate (BMR) and reference nutrient intake (RNI) and the factors that can alter BMR
4 Explore the functions of the digestive organs and the process of digestion and absorption of nutrients in the human body
5 Examine the role of each type of fat (monounsaturated, polyunsaturated and saturated) 2 and fatty acids in relation to health and the effects of the deficiency and excess intake of fat
6 Investigate the main sources of fat, carbohydrates and protein in the Irish diet
7 Examine the functions, sources, deficiency symptoms and the effects of excessive intake of the fat-soluble vitamins and water soluble vitamins
8 Distinguish between digestible and poorly digestible (non-starch polysaccharide NSP) carbohydrates
9 Examine the functions, sources and deficiency symptoms of minerals, to include, Fe, Ca, I, P, Na, Zn
10 Explore the importance of fibre in the diet and the sources of soluble and insoluble fibre and the potential health functions of each
11 Examine the effects of a low and a high carbohydrate diet
12 Distinguish between essential and non-essential amino acids
13 Compare the protein content of foods derived from plants and animals
14 Examine the role of vitamins and minerals in maintaining good health, the reference nutrient intake (RNI) for vitamins and minerals and the factors which affect absorption
15 Investigate why certain groups of people are at high risk of suffering vitamin and mineral deficiencies
16 Explore how the vitamin and mineral content of food can be preserved and the effects of preparation and cooking
17 Explore the specific nutritional needs and the factors that influence the eating habits of infants, children, adolescents, adults and the elderly
18 Explore how glycogen loading is achieved
19 Examine the possible causes and effects of dehydration and the importance of maintaining fluid intake
20 Specify the labelling of food products in accordance with EU regulations 3
21 Examine the main categories of food additives, including E numbers, distinguishing between artificial and natural food additives, and the impact of additives on health
22 Identify the trace elements that are required in the diet
23 Test foods for the presence of fat, carbohydrates and proteins
24 Examine the causes, symptoms and effects of anorexia, nervosa, bulimia and obesity
25 Examine the role and impact of diet in a range of diseases and illnesses to include; coronary heart disease and hypertension, links between diet and types of cancer, osteoporosis, diabetes and dental health
26 Explore the role of diet in the treatment of a range of illnesses to include, diabetes mellitus, coeliac disease, cystic fibrosis and lactose intolerance
27 Examine the different techniques for measuring the nutritional status of an individual
28 Devise a suitable menu for infants, school-going children, adolescents, the elderly, pregnant women, vegetarians, vegans and athletes
29 Interpret the nutrition labels on a variety of food products
30 Evaluate the current dietary recommendations of the Department of Health.
Assessment Techniques
Assignment 60%
Examination - Theory 40%
Nutrition - 5N2006 (click on link for more infromation)
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