5N2006 Nutrition

This module may be used as an elective module of any of the major awards and is designed to provide learners with the knowledge of basic nutrition and in the nutritional composition of food and the affects of food and nutrition on an individual’s health and personal well being.

Learning Outcomes

• Explore the functions of food, specifying the different classes of nutrients and their main functions
• Examine the energy values of the different food types and the factors that affect the energy requirement of an individual
• Examine basal metabolic rate (BMR) and reference nutrient intake (RNI) and the factors that can alter BMR
• Explore the functions of the digestive organs and the process of digestion and absorption of nutrients in the human body
• Examine the role of each type of fat (monounsaturated, polyunsaturated and saturated) 2 and fatty acids in relation to health and the effects of the deficiency and excess intake of fat
• Investigate the main sources of fat, carbohydrates and protein in the Irish diet
• Examine the functions, sources, deficiency symptoms and the effects of excessive intake of the fat-soluble vitamins and water soluble vitamins
• Distinguish between digestible and poorly digestible (non-starch polysaccharide NSP) carbohydrates
• Examine the functions, sources and deficiency symptoms of minerals, to include, Fe, Ca, I, P, Na, Zn
• Explore the importance of fibre in the diet and the sources of soluble and insoluble fibre and the potential health functions of each
• Examine the effects of a low and a high carbohydrate diet
• Distinguish between essential and non-essential amino acids
• Compare the protein content of foods derived from plants and animals
• Examine the role of vitamins and minerals in maintaining good health, the reference nutrient intake (RNI) for vitamins and minerals and the factors which affect absorption
• Investigate why certain groups of people are at high risk of suffering vitamin and mineral deficiencies
• Explore how the vitamin and mineral content of food can be preserved and the effects of preparation and cooking
• Explore the specific nutritional needs and the factors that influence the eating habits of infants, children, adolescents, adults and the elderly
• Explore how glycogen loading is achieved
• Examine the possible causes and effects of dehydration and the importance of maintaining fluid intake
• Specify the labelling of food products in accordance with EU regulations
• Examine the main categories of food additives, including E numbers, distinguishing between artificial and natural food additives, and the impact of additives on health
• Identify the trace elements that are required in the diet
• Test foods for the presence of fat, carbohydrates and proteins
• Examine the causes, symptoms and effects of anorexia, nervosa, bulimia and obesity
• Examine the role and impact of diet in a range of diseases and illnesses to include; coronary heart disease and hypertension, links between diet and types of cancer, osteoporosis, diabetes and dental health
• Explore the role of diet in the treatment of a range of illnesses to include, diabetes mellitus, coeliac disease, cystic fibrosis and lactose intolerance
• Examine the different techniques for measuring the nutritional status of an individual
• Devise a suitable menu for infants, school-going children, adolescents, the elderly, pregnant women, vegetarians, vegans and athletes
• Interpret the nutrition labels on a variety of food products
• Evaluate the current dietary recommendations of the Department of Health.


• Examination Theory 40%
• Assignment 60%


Successful completion of this component award enables the learner to transfer to programmes leading to other certificates where this component is an elective requirement