Human Nutrition II - Nutrients in Life Stages
University College Dublin
Area of Study
Nutrition and Food Science
Taught In English
Requirements: Food, Diet and Health (FDSC10010) or equivalent
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits2
Recommended U.S. Quarter Units3
Hours & Credits
This module will cover the key physiology and biological changes that occur from pregnancy through to old age, with an emphasis on the importance of nutrients during these different stages of the lifespan. Other areas of study will be an introduction to nutrition epidemiology and the relationship between diet and chronic diseases such as cardiovascular disease, osteoporosis, obesity, cancer and diabetes.
This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science:
- Communication skills (i.e., oral and written communication, listening)
- Food laws and regulations (Know government regulations required for the manufacture and sale of food products).
- Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, etc.)
This module will be examined during the Spring Break in March.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.