| CODE | HPN2010 | ||||||||||||
| TITLE | Applied Human Nutrition | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit is based on the application of the theory covered in the unit - Principles of Human Nutrition in Year 1. It seeks to delve into the establishment of standards for nutrient intake, nutrient requirements, recommendations and goals, as well as local and other international dietary guidelines. The various types of nutritional assessment techniques and dietary intake assessment tools will also be reviewed and compared. The value and limitations of food tables will be reviewed. Revision of key nutrients and their health value through the analysis of nutrient content and benefit of different foods in the diet will be carried out. Study-Unit Aims: This unit aims at bringing together the theoretical and practical aspects which underpin the tools and methods used in evaluating dietary intake. Hands-on labs will provide students with skills to practise and apply dietary measurement and dietary assessment methodologies. Furthermore, students will carry out a detailed analysis of their own nutrient intake and energy expenditure. The results will be compared with recommended intakes and standards. Dietary modification approaches will be explored as a means towards the reduction or delayed onset of diet-related disorders. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Outline nutritional requirements, nutritional goals and dietary guidelines; - Define the relationship between nutritional status, nutritional assessment, dietetics and health; - Describe the various factors and methods involved in dietary and nutritional assessment; - Review the uses and interpretation of anthropometric references; - Discuss a variety of factors that affect the choice of foodstuffs; - Assess nutrient intake and compare with recommendations; - Apply prior knowledge on nutrients and their health properties. 2. Skills: By the end of the study-unit the student will be able to: - Calculate energy requirements for various individual needs and discuss the energy value of foods; - Use standards for nutrient intake for evaluating the quality of nutrient intake of individuals/groups. - Perform basic nutritional assessment tasks using appropriate equipment/tools correctly; - Use food composition tables to evaluate dietary intake and energy expenditure; - Operate computer-based nutrient analysis programmes as applicable to different scenarios; - Modify eating practices to bring in line with dietary goals and guidelines. Main Text/s and any supplementary readings: Main Texts: - FAO (2015) Infoods [online database] Available at http://www.fao.org/infoods/infoods/en/ - Health Promotion and Disease Prevention Directorate. (2014) Food and Nutrition Policy and Action Plan for Malta. 2015 - 2020 Malta: Parliamentary Secretariat for Health. Available https://health.gov.mt/en/Documents/National-Health-Strategies/FNAP_EN.pdf - Health Promotion and Disease Prevention Directorate. (2012) A healthy weight for life: a national strategy for Malta. 2012鈥�2020. Msida, Superintendence of Public Health, Ministry for Health, the Elderlyand Community Care. Available https://extranet.who.int/nutrition/gina/sites/default/files/MLT%202012%20A%20Healthy%20Weight%20for%20Life.pdf - SACN (2015) SACN Carbohydrate and Health Report. London:TSO [online] Available at https://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report - SACN (2011) SACN Dietary Reference Values for Energy. London: TSO [online] Available https://www.gov.uk/government/publications/sacn-dietary-reference-values-for-energy - WHO (2015) Sugar intake for adults and children. [online] Available at http://www.who.int/nutrition/publications/guidelines/sugars_intake/en/ - WHO (2013) Country profiles on nutrition, physical activity and obesity in the 53 WHO European Region Member States. Methodology and summary. Denmark: WHO Regional Office for Europe. [online] Available at http://www.euro.who.int/__data/assets/pdf_file/0004/243337/Summary-document-53-MS-country-profile.pdf - WHO (2013) Mapping salt reduction initiatives in the WHO European Region. Copenhagen, WHO Regional Office for Europe, 2013 [online] Available at http://www.euro.who.int/__data/assets/pdf_file/0009/186462/ - WHO (2012) Sodium intake for adults and children. Denmark: Office for Europe. [online] Available at http://www.who.int/nutrition/publications/guidelines/sodium_intake/en/ - WHO (2007) WHO Child Growth Standards: Head Circumference-for-Age, Arm Circumference-for-age, Triceps Skinfold-for-age and Subscapular Skinfold: Denmark: Office for Europe. |
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| RULES/CONDITIONS | Before TAKING THIS UNIT YOU MUST TAKE HPN1015 | ||||||||||||
| STUDY-UNIT TYPE | Lecture and Practical | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Lorraine Dimech Magrin |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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