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HOSP6025 - Healthy Eating & Nutrition

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Title:Healthy Eating & Nutrition
Long Title:Healthy Eating & Nutrition
Module Code:HOSP6025
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: CATHERINE O MAHONY
Module Description: This module is aimed at providing key knowledge relating to healthy eating and special diets. The learner will be required to implement a range of nutritional menus drawing on knowledge gained during theoretical class.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Produce dishes for a range of specific diets and modify a dish dependant upon specific dietary requirements.
LO2 Appraise current food trends and styles of eating.
LO3 Evaluate the nutritional aspect of foods relating to dietary requirements.
LO4 Assess how special diets impact on our lifestyle in modern day society.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

6990 HOSP6001 Culinary Arts Operation
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
N/A
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Healthy Eating/ Diet Analysis
Nutrition for different lifestyles, ethnic minority groups, sports, how to enhance promotion of a healthy eating lifestyle.
Menu Analysis
Planning concepts, ingredient content, nutritional value, creative menus reflective of modern trends, incorporating a range of special dietary requirements.
Culinary Aspects
Incorporate a range of commodities to produce contemporary modern dishes targeted at different special diet groups.
Fats
Saturated, Trans fats, Polyunsaturated fats, monounsaturated fats and their impact on dietary aspects and where they are found within the food chain.
Nutritional impact of food commodities
Analyse a range of commodities, identify the nutritional value associated with each and their advantages in relation to special diets.
Specific Dietary Requirements
Heart disease, atherosclerosis, cancer. diabetes, obesity, low fat, low salt, vegan, vegetarian, food allergies, food intolerances etc.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Prepare a menu suitable for a specific lifestyle diet i.e., diabetic, low salt, anti-cancer, low calorie, high fibre, vegetarian, anti-candida, immune -strengthening, etc. 1,2,3 50.0 Every Week
Reflective Journal Reflection on class culinary evaluation, detailing, planning, implementation, and evaluation procedures relating to nutritional analysis 1,2,3 20.0 Every Week
Short Answer Questions In Class Test based on module theory, including dietary analysis, current food trends and eating habits, health trends, and nutritional analysis. 2,3,4 30.0 Week 12
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Culinary Practice 3.0 Every Week 3.00
Lecture Theory based on module content. 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Lecturer 3.0 Every Week 3.00
Lecture Theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Recommended Book Resources
  • Gena Hamshaw 2015, Food 52 vegan, 1st Ed., Ten Speed Press U.K [ISBN: 9781607747994]
  • Cracknell,H.L and Kaufmann, R.J 2005, Practical Professional Cookery, Thomson London [ISBN: 1-86152-873-6]
Supplementary Book Resources
  • Wills, J 1998, The Food Bible, Quandrille London [ISBN: 1-902757-36-X]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 4 Elective

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie