Course Details
Course Information Package
Course Unit Title | NUTRITION | ||||||||||||
Course Unit Code | HED201 | ||||||||||||
Course Unit Details | |||||||||||||
Number of ECTS credits allocated | 4 | ||||||||||||
Learning Outcomes of the course unit | By the end of the course, the students should be able to:
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Mode of Delivery | Face-to-face | ||||||||||||
Prerequisites | NONE | Co-requisites | NONE | ||||||||||
Recommended optional program components | NONE | ||||||||||||
Course Contents | · Introduction to Nutrition: Nutrients, nutrition, nutritional needs and balanced nutrition.
· Proteins: Characteristics and functions of proteins, their basic sources and the amounts needed for different age groups. Health problems that appear due to lack/ excessive dietary protein. Type of nutrition that contributes to physical and mental development of the baby and child (i.e. animal protein of high biological value: milk, eggs, fish, and meat).
· Carbohydrates: Characteristics, different types and functions of carbohydrates. Effects of excessive use of refined carbohydrates (i.e. tooth decay, obesity). Sources and functions of fibre and effects of its luck in the diet (i.e. constipation, haemorrhoids).
· Fats: Characteristics, different types (saturated, unsaturated and polyunsaturated) and functions of fats. Effects of excessive fat dietary (i.e. high cholesterol, high blood pressure, predisposition to heart disease). Balanced diet in relation to fats.
· Minerals: The role of minerals (i.e. calcium, phosphorus, iron), on the individual’s growth, development and health maintenance. Best sources of minerals and traces. Health consequences of lack of foods rich in minerals such as iron and calcium and phosphorus (i.e. anaemia, rickets, osteoporosis).
· Vitamins: The role of vitamins- fat soluble vitamins (ADEK) and water soluble vitamins (B Complex, C and P)- on the individual’s growth, development and health maintenance. Sources of vitamins, their functions and effects of their deficiency. Ways of safeguarding water soluble vitamins in diet (i.e. cooking / preserving fresh fruit and vegetable).
· Healthy eating Habits: Effects of bad nutritional habits on the individual’s health and wellbeing (obesity, anaemia, high cholesterol, high blood pressure). Ways of helping school children to adopt healthy eating habits.
· Food Hygiene: Consequences of bad hygiene of foods (i.e. food poisoning). Different substances that are harmful to healthy development and health maintenance (food colourings, additives, excessive sugar) and their avoidance.
· Child Nutrition: Evaluation of nutritional value of different foods. Most appropriate foods for the child’s nutritional needs.
· Nutrition Education in the School: Development of lesson plans and educational programmes for nutrition education in the school.
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Recommended and/or required reading: | |||||||||||||
Textbooks |
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References |
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Planned learning activities and teaching methods | The course is delivered to the students by means of lectures, which are aided by power point presentations, classroom discussions and group work. Lecture notes and presentations are available for students to use in combination with the textbooks. | ||||||||||||
Assessment methods and criteria |
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Language of instruction | English | ||||||||||||
Work placement(s) | NO |