Detailed Information
1FDSC10010 - Food Diet and Health (Audit) - Sem 2 2017
This module will introduce students to the principle and understanding of Healthy Eating Guidelines and Food Science (with particular emphasis on the composition and manufacture of key food and beverage commodities), Food Safety (e.g. microbial and non-microbial contamination of foods) and Nutrition-related Public Health issues (e.g. food choice, obesity).
This module will be delivered fully online. Online video lectures, with accompanying notes will be released each week.
Students are requested to watch / read the lecture material indepedently and then submit questions/queries each week for a scheduled online live classroom, where questions and issues raised will be addressed. Students will be placed into groups, and groups will be expected to both submit and review questions to be discussed in the online classroom. Participation in this process will be through BlackBoard and is mandatory.
Semester 2
Level 1
Online Lectures: Tuesdays 11:00 - 12:00 and Thursdays 12:00 - 13:00, beginning 22 January, 2019
Tutorials: There are no tutorials for this module.
If you are taking this module for credit, please take note of the dates below:
Term dates for revision: Saturday, 27 April - Sunday, 5 May
Term dates for exams: Tuesday, 7 May - Saturday, 18 May
Open Learning Fee (audit only) €350 per module
Open Learning Fee (with assessment) €500 per 5 credit module
Upgrading from audit to credit: You may upgrade from being an audit student to a credit student up to three weeks into term. Please note, however, that you can't change back to being an audit student - if you decide not to complete the assignments and/or sit the exams, this will appear on your academic record.
Concessions
There are no concessions available for Open Learning modules.
Refunds
Refunds may in some instances be available for extenuating circumstances, such as serious illness, within two weeks of the start of the module. Requests for refunds must be submitted in writing, with supporting documents where appropriate.
Assoc. Prof Eileen Gibney