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BIOL7018 - Nutritional Analysis

Title:Nutritional Analysis
Long Title:Nutritional Analysis
Module Code:BIOL7018
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Biochemistry & Cell Biology
Valid From: Semester 1 - 2019/20 ( September 2019 )
Module Delivered in 6 programme(s)
Module Coordinator: Brigid Lucey
Module Author: Aoife McCarthy
Module Description: This module covers the nutritional content and the value of food in the body and principle techniques employed in the analysis of food. In addition, students will study the process of nutritional assessment of individuals.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe current methodologies for analysing the nutritional content of food.
LO2 Distinguish between nutritional content and nutritional value and describe methods for analysing nutritional value.
LO3 Describe methodologies for determining nutritional requirements of populations and individuals.
LO4 Explain the process of and methodologies used for carrying out a nutritional assessment of individuals.
LO5 Perform analytical procedures and dietary analysis, collate data, interpret results and write scientific reports.
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).

13905 BIOL7018 Nutritional Analysis
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.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed

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
Analysis of food
Introduction to methods of analysing the macro- and micro- nutrient content of food; including spectrophotometry, titration, HPLC, bomb calorimetry, Kjeldahl assay, solvent extraction.
Nutrient content versus nutritional value
Bioavailability, bioaccessibility, factors affecting absorption. Measuring bioaccessibility and bioavailability in vitro and in vivo. Impact of food formulation, food processing (pre- and post- production), food matrix on bioavailability/nutrient release and therefore nutritional value
Population nutritional requirements
Determination of reference intakes and dietary guidelines.
Individual nutritional requirements
Measuring basal metabolic rate, thermic effect of food, total energy expenditure, nitrogen balance studies, predictive formula.
Nutritional assessment
Anthropometry, biochemical, clinical and dietary evaluation. Application, advantages and disadvantages of different methods.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Analysis and summary of key research papers on topic relevant to module content. 1,2,3,4 25.0 Sem End
Written Report On practical experiments 5 25.0 Every Second Week
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Formal Examination 1,2,3,4 50.0 End-of-Semester
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
Lecture Theory 2.0 Every Week 2.00
Lab Laboratory based practicals 2.0 Every Second Week 1.00
Independent & Directed Learning (Non-contact) Self-directed learning 4.0 Every Week 4.00
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • Julie A. Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New 2015, Nutrition Research Methodologies, Wiley-Blackwell [ISBN: 9781118554678]
  • Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney 2017, Understanding normal and clinical nutrition, 11th Ed. Ed., Cengage [ISBN: 978133709806]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 4 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 4 Mandatory
CR_SBIBI_7 Bachelor of Science in Applied Biosciences and Biotechnology 4 Elective
CR_SFSTE_7 Bachelor of Science in Food and Health Science 4 Elective
CR_SCEBS_8 Common Entry Biological Sciences 4 Elective
CR_SBIOS_6 Higher Certificate in Science in Applied Biosciences 4 Elective

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