Nutrition and Special Diets - BFI1046

Assessment 3: Oral presentation/assessment

The oral presentation – This will be on topics of nutrition, food science and food chemistry to evaluate the presenter&#39;s ability to articulate and convey information effectively through spoken discourse.

Oral presentation/assessment

Assessment 2: Practice exam/test

Practice exam/test - This exercise will serves as an evaluative tool for assessing proficiency in topics like menu planning and food sensitivity through written responses, including a range of cognitive abilities and knowledge application.

Assessment 1: Quizzes / polls

Quizzes - Multiple-choice questions (MCQs) will serve as a standardized assessment tool wherein students will be evaluated on their knowledge acquisition and comprehension of the topics like basics of nutrition, Macro and Micro nutrients.  

Quizzes / polls

Assessment 2: Exam

Exam

Assessment 1: Written Assignment

Written Assignment

<p>This module delves into the basic principles of nutrition and their impact on culinary fundamentals. It explores the intricate relationship between food choices and health, emphasising the role of nutrients in maintaining well-being. Additionally, the module addresses the nuances of special diets, equipping culinary professionals with the knowledge to accommodate diverse dietary needs. Through a blend of theory and practical applications, you will gain a comprehensive understanding of nutrition&#39;s pivotal role in the culinary world.</p>

Huddersfield Business School

<p><a href="https://library.hud.ac.uk/readinglists/BFI1046">https://library.hud.ac.uk/readinglists/BFI1046</a></p>

BFI1046 - Nutrition and Special Diets

Nutrition and Special Diets

Gain understanding of dietary choices with their impact on health and well-being, considering factors such as chronic diseases, energy levels, and mental health

Gain knowledge of the basic principles of nutrition, including macronutrients, micronutrients, and their roles in the human body

Be able to interpret food labels accurately, understanding key information related to nutritional content, additives, and allergens, to make informed choices in food preparation

Be able to calculate the nutritive value of serving portions and plan menus based on the standardised dietary guidelines

Gain appreciation of the importance of menu planning and balanced diet for maintaining and improving health