The course introduces the student to the basic elements of chemical analysis from sample preparation to the collection and statistical evaluation of analytical data. The course deals with aspects of volumetric analysis including the application of primary and secondary standards. The course also provides both a theoretical and practical introduction to several instrumental analysis techniques including infrared spectroscopy, ultraviolet -visible spectroscopy, atomic absorption, liquid and gas chromatography.

1. Define basic analyticaltheory and standard/sample preparation.

2. Demonstrate an understanding of the underlying concepts and principles of a range of instrumental and classical methods of analysis.

3. Demonstrate competence in the practical application ofselected instrumental and classicalmethods of analysis.

4. Calculate chemical compositions from raw analytical data in a variety of units and evaluate the reliability of analytical data using simple statistical and quality control techniques.
5. Communicate and report the findings of experimental analysis in an individual and /or group format taking into consideration good laboratory practice.

This module aims to enable learners to identify the relevance of psychology to health and illness and related behaviours.

The module will introduce principles, theories and salient issues in health psychology and discuss the application of health psychology to health and health promotion practice.

1. Demonstrate knowledge of psychological theoryrelated to various aspects of health, illness and related behaviours.

2. Interact and participate effectively within a group environment.
3. Communicate health and psychological information effectively in a variety of forms.

The purpose of this module is to provide students with key knowledge and basic understanding of the structural characteristics associated with both macro (lipids, carbohydrates and proteins) and micro (vitamins and mineral) nutrients involved in a balanced human diet. Students will learn of the effect these structural characteristics have upon their digestion, bioavailability and biological function within the body. Students will also study the impact on human health associated with either the overconsumption or deficiency of these nutrients within the diet. As part of this module, students will complete a series of practical sessions aimed primarily at 1) further understanding the structure of these nutrients and 2) determining their content within simulated biological samples.

1. Describe the sources, structure, function and nutritional characteristics of proteins, lipids, carbohydrates along with digestion and absorption
2. Indicate the importance of vitamins and minerals in the human diet including the sources and metabolic function
3. Demonstrate proficiency in the performance of a variety of laboratory techniques including biochemical calculations

The aim of this module is to provide the student with essential skills that will underpin core areas of nutrition.

1. To become competent in the various forms of scientific communication

2. To become familiar with mathematic applications in relation to nutritional biochemistry, food science and food analysis along with associated software for nutrition
3. To become familiar with the sourcing and interpreting of evidence-based information

4. Describe and numerically summarise quantitative data using appropriate descriptive statistics

5. Develop understanding of data analysis applications in relation to nutritional biochemistry, food science and food analysis

The aim of this module is to introduce the student to various systems of the human body and provide a foundation for more specific studies in Exercise Physiology, Human Nutrition and Physical Activity modules. The module places particular emphasis on specialised knowledge and theoretical concepts in physiological systems including the Nervous system, Sense Organs, Excretory, Endocrine, and Reproductive systems . Skills sets in basic laboratory procedures and human health testing relating to the aforementioned physiological systems are developed in parallel.

1. Demonstrate knowledge and relate concepts of various human physiological systems to health; namely nervous, excretory, endocrine, reproductive and sensory systems.
2. Demonstrate a range of laboratory skills in physiological laboratory experimentation.
3. Research, devise and conduct physiological experiments to self defined problems relevant to systems covered
4. Work individually or as part of a team to record and present physiological data in a variety of formats

Through this module, students will gain knowledge and understanding to various aspects of food science and their relationship to the overall nutritional value of food. Specifically, students will study fundamental aspects of food science relating to; safety and quality, chemistry, analysis, processing, packaging, biotechnology and sensory science. As part of this module, students will complete a series of practical sessions aimed at developing competency and skill in carrying out procedures relating to the safety, spoilage, composition, stability, shelf life and sensory attributes of foods.

1. Discuss the impact of microbiological safety and spoilage on the nutritional value of foods.

2. Understand the importance of food processing in improving the safety and shelf life of foods.

3. Describe the physicochemical properties of macronutrients and their impact on the stability of food products.

4. Explain the uses of various food analysis methods in determining the nutritional composition of raw foods and food products

5. Understand the impact of food spoilage, processing and biochemical reactions on the sensory attributes of foods.

6. Explain the importance of packaging and additives on the stability, sensory attributes and overall consumer acceptability of food products.

7. Demonstrate competency in performing various laboratory procedures related to evaluating the safety, spoilage, composition, stability, shelf life and sensory attributes of foods.

The aim of this module is to introduce the student to both the theoretical and practical aspects of basic microbiological techniques required to safely handle, investigate and manipulate microorganisms in a laboratory setting. The module will also introduce students to the relevance and importance of microorganisms in the food sector.

1. Demonstrate an awareness of introductory principles of Microbiology
2. Explain the effects of both extrinsic and intrinsic factors on the growth of microorganisms in foodstuffs.
3. Describe the characteristics of food, water and airborne pathogens and discuss the control methods available to limit their growth
4. Review microbial food fermentations , gut bioflora and probiotics
5. Enumerate microorganisms in a selection of foods, liquids, surfaces and skin samples

This module will enable learners to develop skills to facilitate groups and also to work effectively as a group member. Learners will be equipped with key skills to develop a group contract, to use a variety of methodologies and maintain a group to work on a specific task while catering for individual needs. Learners will be encouraged to review their own practice to receive feedback and to continually develop their skills.

1. Complete the national HSE Making Every Contact Count training programme

2. Give a rationale for working in groups and describe the key roles of a facilitator.

3. Recognise the different roles people play in groups and reflect on and describe the roles they play in different groups

4. Become familiar with motivational interviewing and a patient/client centred approach

5. Reflect and analyse on their practice and consider feedback from others in identifying skills for further development

This module will enable the student to explain key elements of cellular metabolic processes of relevance to human nutrition.

1. Explain key characteristics of enzymes and experimentally determine enzyme activity and some key properties.

2. Have an overview of the absorbance, transport, metabolism and or storage of non-nutrients and key nutrients such as carbohydrates, protein, lipid, alcohol and water
3. Outline the characteristics of the following nutritionally-important metabolic processes: Urea Cycle, Oxidative Phosphorylation; Krebs Cycle; Gluconeogenesis; Beta Fatty Oxidation.
4. Differentiate between gross energy, digestible energy and metabolizable energy as well as assessment of the metabolizable energy of a diet.
5. Understand the basics of DNA, its structure, function and implications of damage in nutritional context
6. Demonstrate proficiency in the performance of a variety of laboratory techniques whilst utilizing scientific knowledge and technical procedure to analyse, evaluate and explain specific experimental outcomes.
7. Utilize scientific knowledge and technical procedure to analyse, evaluate and explain specific experimental outcomes.

This module introduces the concept of nutrition and special dietary considerations at each stage of the life cycle from pre-conception to nutrition in the older adult with consideration for sub-population groups such as vegetarians, vegans, ethnic minority groups and low-income groups.

1. Recognise how nutritional needs may change due to age, gender, physical activity and lifestyle factors
2. Describe the nutritional requirements of people with different cultural/ religious practices that influence their food choice
3. Demonstrate awareness of current government guidelines in relation to the diet such as infant feeding, weaning, healthy eating and dietary reference values
4. Consider financial, social and environmental circumstances on diet and nutritional intake
5. Understand the factors that affect an individuals, communities and population groups nutritional needs and practices

This module is primarily for students who have completed general biochemistry courses previously and who are now advancing their knowledge of nutrition biochemistry in energy metabolism, regulation of food uptake and a detailed consideration of Carbohydrates, Lipids, Vitamins, Macromaterials and Trace Metals and associated disorders. Students must obtain a minimum of 40% in both the Continuous Assessment and Final Exam to pass the module.

1. Fully understand and explain the overall nature of nutrients, their contribution to the nutritional state of the human body and how imbalances, deficiencies and excesses lead to the mal-nutrition state.
2. Analyse and exhibit a deep comprehension of the importance of Energy changes within living systems with particular emphasis on the role of nutrition.
3. Demonstrate a detailed understanding of the biochemistry of carbohydrates, lipids, fat-soluble and water-soluble vitamins, macromaterials and trace-materials, their roles in nutrition and associated disorders.
4. Experimentally identify and analyse a genetic marker for a nutritional disorder, evaluateurine and blood borne markers for nutritional well-being, Understand the fundamentals of how a bioassay works.

This module aims to provide a comprehensive overview of public health nutrition with an insight into specific issues such as nutrition epidemiology, food choice, population intervention strategies tailored to specific public health issues and the basis of nutrient requirements.

1. Explain the basic concepts of nutrition epidemiology
2. Develop an understanding of food choice and related issues
3. Demonstrate awareness of the scientific basis for the measurement and estimation of nutritional requirements, and dietary reference values for the general population with reference to the current food based dietary guidelines
4. Critically analyse current issues in Public Health Nutrition

5. Become familiar with the link between diet and chronic disease

6. Interpret current national nutrition surveys and become familiar with the dietary intake of Irish individualsacross the lifespan

Through this module, students will develop knowledge and understanding of fundamental research tools and methods, together with their application in an academic and/ or industrial research environment. Students will study the importance of quantitative and qualitative research design, literature review, critical thinking, peer review, scientific communication and research dissemination. Specifically, students will learn how to critically review scientific literature, the importance of ethics in study design, how to design an ethics application and the strategies needed to adequately design a research proposal.

1. Understandand develop strategies for the implementation of both qualitative and quantitative research study design methods.

2. Development of critical thinking skills to analyse and assess the quality of information from peer reviewed articles within food and nutritional sciences.

3. Recognition of policy and regulations that govern research studyethics at local, national and international level.

To develop a comprehensive knowledge of nutritional assessment (dietary, anthropometric and biochemical) in humans through the lifecycle for application in the clinical, public health/epidemiological and experimental research settings

1. Conduct and interpret anthropometric measurements and become familiar with their strengths and limitations across the life span

2. Analyse the nutritional content of the diets of individuals and groups using up-to-date computer software and internationally standardized food composition data

3. Describe how biology, biochemistry, assessment technology, bias and measurement error influence nutritional assessment data

4. Design and conduct an appropriate dietary assessment with respect to the life stage of the target client or population group, aims of the investigation and available resources

5. Describe and evaluate each anthropometric, biochemical, clinical and dietary method individually with respect to their use in public health, clinical and research settings

This module introduces legislation for food products and health and safety legislation relevant to the food industry. It also introduces quality systems such as GLP, GMP and Lean Six Sigma.

1. Discuss the contents of EU Directives relevant to Food, Nutrition and the Food Industry and how these have been enacted in to Irish Law and Regulations
2. Discuss the main role of FSAI and EFSA in monitoring and regulating food in Ireland and at EU level and recognise the main legislation adopted at both national and international level
3. Review the role of EFSA in risk assessment regarding food and feed safety and examine the principles and application of HACCP in the food chain
4. Discuss the role and principles of GMP, GLP, Lean Sigma and ISO Quality Systems and their application to the Food and Nutrition Industry
5. Interpret the impact of policies and regulations on the Food and Nutrition sector at national and global levels

This module aims to provide an introduction to the basic principles of sports nutrition and the use of nutritional strategies to optimise performance in sport and exercise.

1. Discuss the effects of macronutrients and micronutrients on exercise performance.
2. Understand the role and regulation of fluid and electrolyte balance.
3. Describe the beneficial/ harmful effects of food supplements and ergogenic aids.
4. Recognise the nutritional needs of specific sports and particular issues for consideration in sports and exercise nutrition.
5. Estimate nutritional requirements for athletes and understand the concepts of energy balance, energy expenditure, physical activity and fitness, body mass and body composition.

This module introduces the principles and application of dietary modification to prevent and treat specific diseases. The role of diet in the treatment of nutrition related diseases is explored together with nutritional support for patients with chronic and acute illnesses.

1. Describe the role of nutrition in the prevention and treatment of common nutrition related disorders
2. Discuss in detail clinical aspects i.e. terminology, aetiology, risk factors, diagnosis, classification and treatment of common nutrition related diseases.
3. Interpret antropometrical, biochemical, clinical and dietary data to assess nutritional status of individuals
4. Estimate nutrient requirements for specific nutrition related diseases and states of acute trauma
5. Recognise the importance of evidence based practice
6. Demonstrate the ability to critically review scientific literature to support optimal dietary management of disease

This module is designed for health science and nutrition students to provide them with, the knowledge of how to summarise and analyse data, to provide an insight into the concepts of probability and probability distributions, understanding of statistical methods for testing hypotheses, and to provide skills in using statistical software to analyse datasets.

1. Describe the rationale for and methods of selecting appropriate samples for a study
2. Graphically display and numerically summarise data using appropriate descriptive statistics
3. Apply probability and probability distributions to data analysis
4. Choose and apply appropriate tests of hypotheses based on a research problem and the characteristics of a dataset
5. Model the relationships between variables using linear regression analysis
6. Use an appropriate statistical software package to perform statistical analysis of data

This module explores the journey of a nutrition/food product from initial concept, to product development, prototype and formulations. The students go through the steps of identifying the needs of the consumers, generating ideas, screen the ideas in terms of feasibility and develop their own prototypes. The sensory and physicochemical properties of prototypes are tested.

1. Examine the processing steps for production of common food products

2. Analyse the potential of an initial concept product and prepare a brief
3. Examine relevant market trends
4. Develop the concept using experimental design and practises
5. Address the main issues of product formulation
6. Develop a prototype product for analysis, shelflife, sensory and consumer testing
7. Review packaging implications for product valueadded steps
8. Apply relevant practical techniques for product development and characterisation

This module, is designed to prepare students for work placement and to help bridge the gap between current academic life and future professional life post-graduation. This module will help identify personal and professional skills and strengths, and reflect on the skills that have been developed during the placement. It will also provide students with the skills necessary to achieve registered nutritionist status with the Association for Nutrition after three years of practice.

1. Demonstrate Professional Conduct, Code of Ethics (Association for Nutrition) and readiness to take advantage of the learning and professional opportunities presented in the Industrial Placement / Professional Development module

2. Reflect critically on learning experiences and career planning and development, identifying more and less effective learning approaches

3. Set out goal, strategies and outcomes of learning and training

4. Work effectively and professionally in a team environment

5. Prepare adequately for interview in a selection of fields within nutrition and be confident in an interview setting

6. Prepare a CV and cover letter for specific roles within nutrition