| CODE | HPN3018 | ||||||||
| TITLE | Nutrition and Dietary Planning for Individual Needs 2 | ||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 6 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||
| DESCRIPTION | This study-unit provides for a greater understanding of the biological, physical, social and behavioural factors, as well as life experiences which influence nutrition and specific diets throughout the lifespan. It provides a scientific approach to diet planning, particularly in evaluating emerging diets for weight loss, food sensitivities, intolerances, allergies and fads and provides the latest research and policy development in the area. It uses an evidence-based approach to assess the impact of nutrition across life stages and ways to improve population health by improving nutrition. The design of weekly menus for low-income families. for busy families, as well as the young, elderly and people living alone will be addressed. Study-unit Aims: This study-unit looks in depth at the nutritional needs of individuals at various stages of the life-cycle, focusing on the specific meal planning essentials and strategies for fostering healthy eating habits. It also introduces students to specific novel foods and herbs and spices focusing on nutritional value and culinary use, and discusses emerging weightloss, special and fad diets for their nutritional value and practicality. A particular focus will be on low-cost healthy foods and meal planning on a budget. This unit will also expose students to software options and applications for meal planning. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Explain how meal planning essentials are based on sound nutrition; - Describe the physiological and sociological adjustments that occur during all stages of the lifecycle and how these influence energy and other nutrient needs; - Discuss special nutrition issues that occur as a result of different dietary conditions; - Revise the principles of meal planning for plant-based diets, including for vegetarians and vegans; - Identify how children鈥檚 and adults鈥� packed lunches can include the right type of nutrients and how these can be varied; - Outline, principles of meal planning for people with food sensitivities, allergies and intolerances, including gluten sensitivity, lactose intolerance and coeliacs; - Discuss menu planning strategies to cater for busy lifestyles and low-income households, and state how these diets can still achieve the dietary goals and recommendations whilst being enjoyable and varied. 2. Skills By the end of the study-unit the student will be able to: - Discuss, contrast and evaluate different week/day menus keeping in mind the role of nutrition and health within the complex processes of child development, growth and aging; - Evaluate and modify as necessary menus to suit dietary regimes for individuals with specific dietary requirements; - Apply knowledge of nutritional requirements for developing menus suited to different diets including weight loss diets, thrifty diets and diets for busy lifestyles and for those living independently; - Use different software to analyse dishes and menus for nutritional value and cost. Main Text/s and any supplementary readings: - Ross, A. (2014). Modern Nutrition in Health and Disease (11th ed.). Wolters Kluwer Health/Lippincott Williams & Wilkins. - Schlenker, E., & Gilbert, J. (2015). Williams' Essentials of Nutrition and Diet Therapy (11th ed.). Elsevier. - Tamara, P. (2014). Going Gluten-Free : Gluten-Free Quick Recipes in 10 Minutes or Less. Create Space Independent Publishing Platform. Supplementary readings: - Cox, C. (2016). Nutritional Biochemistry : Current Topics in Nutrition Research. Apple Academic P. Available online: - Ministry of Education, Youth & Employment (2007). Healthy Eating Lifestyle Plan. Floriana: Education Division [online] Available at http://education.gov.mt/en/resources/documents/policy%20documents/healty%20eating%20lifestyle%20plan.pdf |
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| ADDITIONAL NOTES | Pre-Requisite Study-unit: HPN3004 | ||||||||
| STUDY-UNIT TYPE | Lecture | ||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Kylie Pace Christine Busuttil |
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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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