|Composition of Food
Participants will learn about the main constituents of food and the functions of food, specifying the different classes of nutrients and the main functions of each type.
They will be able to list the energy values of the different food types and the factors that affect the energy requirement of an individual. You will learn about the different types of fats and will be able to distinguish between essential and non-essential fatty acids and the role each play in relation to health. Leaners will be able to classify carbohydrates into monosaccharide, disaccharide and polysaccharide and be able to distinguish between digestible and poorly digestible carbohydrates. You will learn about proteins, vitamins and minerals and role they play in maintaining good health.
Nutrition and Health
Participants will learn to:
List the specific nutritional needs of
· the elderly
Discuss the factors that influence the eating habits of
· the elderly
Discuss the causes, symptoms and effects of
· anorexia nervosa
Evaluate, for a child and an adult
· a vegetarian diet
· a vegan diet in terms of meeting their dietary requirements
Discuss the role of diet in coronary heart disease and hypertension
Discuss the role of diet in dental health
Discuss the possible links between diet and cancer
List the factors that lead to the development of osteoporosis
Devise a suitable menu for the following groups:
· school-going children
· pregnant women
Outline the role of diet in the treatment of the following:
· diabetes mellitus
· coeliac disease
· cystic fibrosis
· lactose intolerance
List the different techniques for measuring the nutritional status of an individual
Summarise the nutritional intake of an individual using the 24-hour recall method
Compare the nutritional intake of an individual with the reference nutrient intake (RNI).
Nutrition and Exercise
Participants will be able to explain the terms: nutritional status, glycogen loading and dehydration
Explain the effect of diet and nutritional status on physical performance and how glycogen loading is achieved
List the possible causes and effects of dehydration, discuss the importance of high fluid intake at all times and be able to justify the need of fluid and electrolyte replacement before,during and after training and competition.
Participants will be able to specify the labelling of food products in accordance with EU regulations, interpret the nutrition labels on a variety of food products and explain the term food additiveand list the main categories of food additives
Distinguish between artificial and natural food additives and explain the term additive induced hyperactivity
Explain the origin and significance of E numbers and source information on E numbers.