Nutrition Pathways in Health and Disease

Overview

The aim of this module is to help students develop an
understanding of the role of nutrition during the lifecycle and
in the treatment and management of a range of diseases.
It covers topics such as: nutrition in preconception,
pregnancy, infancy, adolescence and in ageing. It will also
focus on nutrition in the treatment and management of a
number of disease states, particularly those relating to states
of over- and under-nutrition.

Learning Objectives

On completion of this course it is expected that the student
will be able to:

- Demonstrate understanding of the role of nutrition
during various lifestages

- Describe the role of nutrition in the treatment and
management of a number of diseases.

Skills

Skills (application, analysis, synthesis and evaluation)


On completion of this course it is expected that the
student will be able to:
-
i) Understand major nutrition issues during the
lifecycle
ii) Distinguish between nutritional requirements in
health and disease.
iii) Search the scientific literature and retrieve
relevant information on a particular area of nutrition science.
iv) Critically assess and evaluate scientific
literature in relation to a particular area of nutrition
science.
v) Demonstrate the ability to follow a specific
scientific referencing format
vi) Demonstrate proficiency in written communication
skills.
vii) Evaluate information on diet and nutritional
status in order to make suggestions for
improvements, in line with dietary guidelines for
a particular life stage and clinical guidelines for
a particular condition
viii) Demonstrate the ability to manipulate and
interpret nutrition-related data

Attitudes
On completion of this course it is expected that the student
will be able to:

(i) Assume responsibility for their own learning.
(ii)Plan and prioritise their workload in order to meet deadlines

Skills

Data manipulation and interpretation, retrieval of scientific
information, critical analysis of scientific literature, evaluation
of information on diet and aspects of health and disease,
written communication skills, time management skills

Assessment

Lecture and tutorial attendance (80%), essay, coursework and written examination. Minimum mark of 40 % in the module overall.