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HOSP6052 - Nutrition

Long Title:Nutrition
Module Code:HOSP6052
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2021/22 ( September 2021 )
Module Delivered in 3 programme(s)
Next Review Date: January 2024
Module Coordinator: Noel Murray
Module Author: Jane Healy
Module Description: This module will provide the learner with an understanding of the principles of nutrition in foods and an ability to apply the principles to creative menu planning for current dietary needs.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Evaluate the factors that influence food choice.
LO2 Explain the role of nutrients and their contribution to health.
LO3 Explore and apply nutritional knowledge in menu planning.
LO4 Examine the current and future trends in food and nutrition.
LO5 Describe leglisation governing the nutritional content of food.
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).

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
Food Choice
Influential Factors: cultural and social behaviour, psychological and physiological attitudes, nutritional knowledge, socio-economic circumstances, food accessibility and marketing influences.
Nutrients: structure, function, food sources and quality, energy values and expenditure, loss of nutritional value, nutritional stability in the food cycle and its control.
Nutrition and Diet
Balanced diets, dietary habits and effects, dietary trends and guidelines, portion size and calories. Diet and disease: obesity, heart disease and diet-related cancer; food intolerance and food allergies.
Menu Analysis
Menu function, structure and type, influences and trends, creative menu planning for dietary needs such as vegetarian, diabetic, coeliac, low calorie, low fat, low cholesterol, low salt and high fibre diets, nutrition analysis of dishes and menus.
Foods of the Future and Nutritional Implications
Prepackaged and convenience foods: ingredients and nutritional implications, genetically modified foods, irradiated foods, functional foods, organic foods, bio-dynamic foods and wholefoods.
Nutrition labelling: nutrition and health claims and legal requirements.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Short Answer Questions Nutrition theory 1,2,3,4,5 20.0 Week 6
Project Project work on dietary conditions such as diet related disease 1,2,3 40.0 Week 10
Essay Nutrition theory (word count approximately 1200 words) 1,2,3,4,5 40.0 Week 13
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Theoretical Instruction 3.0 Every Week 3.00
Independent & Directed Learning (Non-contact) Student Self Directed 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theoretical Instruction 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) Student Self Directed 5.0 Every Week 5.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00

Module Resources

Recommended Book Resources
  • Drummond K.E., & Brefere L.M. 2016, Nutrition for Foodservice and Culinary Professionals, 9th Ed., Wiley [ISBN: 9781119148494]
  • Foskett D., Paskins P., Rippington N., & Thorpe S. 2019, Practical Cookery, 14th Ed., Hodder Education [ISBN: 9781510461710]
  • Blades, M. 2015, Intermediate Nutrition and Health, 6th Ed., Highfield International [ISBN: 9781910964101]
Supplementary Book Resources
  • Mc Cance, R.A., Widdowson, E.M. 2014, The Composition of Foods, 7th Ed., UK Food Standards Agency, Royal Society of Chemistry. [ISBN: 9781849736367]
  • Mc Gee, H. 2010, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, 2nd New Ed., Hodder & Stoughton [ISBN: 9780340831496]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_OPRPA_6 Certificate in Professional Pastry Techniques 2 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 2 Mandatory
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 2 Elective

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Email: help@cit.edu.ie