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BIOL8004 - Nutrition & Population Health

Title:Nutrition & Population Health
Long Title:Nutrition and Population Health
Module Code:BIOL8004
Duration:1 Semester
Credits: 5
NFQ Level:Advanced
Field of Study: Biochemistry & Cell Biology
Valid From: Semester 1 - 2012/13 ( September 2012 )
Module Delivered in 1 programme(s)
Module Coordinator: Brigid Lucey
Module Description: The aim of this module is to highlight the role of nutrition in disease prevention and health status of the general population.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Discuss food composition in terms of physiological requirement, role in the body and significance of excess or deficient intakes.
LO2 Discuss the importance of diet in maintaining health and the impact of diet in diseases statistics.
LO3 Analyse the importance of adapting diet through the life cycle of individuals to match nutritional requirements.
LO4 Critically discuss food intolerance, food aversion and food allergy and the consequent labelling requirements in food and healthcare products.
LO5 Collate published studies, interpret and analyse published data 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).

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
Nutrients in Nutrition
Proteins, lipids, carbohydrates, vitamins, minerals and water. Their role in the body, dietary requirements and effects in deficiency and excess. Concept of a balanced diet.
Diet related Health issues
Importance of a balanced diet in maintaining good Health. Diet related health statistics for obesity,diabetes, Coronary Heart Disease, Cancer, Blood Pressure and role of diet in these conditions. Diets of peoples in developing countries and low siocioeconomic groups in developed countries.
Variation of Nutritional Requirements
Nutrition at various stages of the life cycle from premature infants to elderly citizens. Nutrition in pregnancy, lactation.
Lessons from Traditional diets
Investigation of traditional diets and their relation to health status of these populations.
Eating disorders
Issues of psychological misrepresentation of food and diet, in the context of eating disorders.
Food Intolerance, Food Aversion and Food Allergies
Food intolerance as a challenge to the food and healthcare industries. The need for accurate and precise labelling. Reasons for food aversion and epidemiology and treatment of food allergy. Significance of food intolerance, food aversion and food allergy in the formulation of food and healthcare products.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Essay written synthesis of litterature review of topic prescribed by lecturer 1,2,5 30.0 Week 12
Presentation student selected a topic from the indicative content 1,2,3 30.0 Week 9
Short Answer Questions on material outlined in syllabus 1,2,3,4 40.0 Week 8
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 Theory 2.0 Every Week 2.00
Tutorial Theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Self directed learning 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • Webb, G.P. 2002, Nutrition a Health Promotion Approach, 2nd Ed., Oxford University Press Inc. New York [ISBN: 0-340-76069-9]
  • Shils, M.E., Shlike, M., Ross, A.C., Caballero, B. and Cousins, R.J. 2005, Modern Nutrition in Health and Disease, 10th Ed., Lippincott Williams and Wilkins [ISBN: 13-978-078141330]
  • Gibney, M.J., Margetts, B.M., Kearney, J.M. and Arb, L. 2004, Public Health Nutrition, Wiley Blackwell UK [ISBN: 13-9780632056279]
  • Elson Haas, Buck Levin, 2006, Staying Healthy With Nutrition, 21st Century Edition [ISBN: 1587611791]
Supplementary Book Resources
  • Hark, L. and Morrisson, G. 2003, Medical Nutrition and Disease: A Case Based Approach, 3rd Ed., Wiley Blackwell UK [ISBN: 13-978-0632046584]
  • Geoffrey Campbell-Platt 2009, Textbook of food science and technology, Wiley-Blackwell [ISBN: 9780632064212]
  • Catherine Geissler, and Hilary Powers 2005, Human nutrition, Elsevier/Churchill Livingstone Edinburgh [ISBN: 0443073562]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 5 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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