FETAC Level 5 Nutrition Module (C20140)

Module:                       
FETAC Level 5 Nutrition Module (C20140)

Duration                      
24 Hours over 8 x 3 Hour sessions or 1 full day per week for 4 weeks

Target Group                          
Family Carers
Respite Workers
Home Helps
Care Attendants or Care Assistants
People interested in working in the Care sector

Locations                                 
Available in any area nationwide subject to demand

Overall course Aim                 
This module is designed to provide the learner with knowledge of the composition of food and an understanding of how food affects an individual’s personal well being.

Specific Learning Outcomes;

After successfully completing this course you will be able to:

  • Evaluate the nutritional content of food
  • Understand the relationship between health and nutrition
  • Interpret current dietary information and recommendations
  • Examine eating habits
  • Be familiar with the nutritional needs of different groups of people
  • Acquire a range of practical techniques
  • Outline the main constituents of food
  • Outline the functions of food, specifying the different classes of nutrients and the main functions of each type
  • List the energy values of the different food types
  • List the factors that affect the energy requirement of an individual
  • Explain basal metabolic (BMR) rate
  • List the factors that can alter BMR
  • Label a diagram of the human digestive system
  • List the functions of the digestive organs
  • Distinguish between essential and non-essential fatty acids
  • Outline the role of each type of fat in relation to health
  • List food sources of essential fatty acids
  • List the main sources of fat in the Irish diet
  • List the effects of the deficiency and excess intake of fat
  • Test foods for the presence of fat
  • Distinguish between digestible and poorly digestible carbohydrates
  • Discuss the importance of fibre in the diet
  • List two sources of soluble fibre and two sources of insoluble fibre, and state possible health functions of each
  • List main sources of carbohydrates in the Irish diet
  • List effects of a low and a high carbohydrate diet
  • Test foods for the presence of carbohydrates
  • Distinguish between essential and non- essential amino acids
  • List the factors that affect the protein requirement of an individual
  • List the main sources of protein in the Irish diet
  • List the effects of protein deficiency in a diet
  • Test foods for the presence of proteins
  • Outline the role of vitamins and minerals in maintaining good health
  • Explain why certain groups of people are at high risk of suffering vitamin and mineral deficiencies
  • List the functions, sources and deficiency symptoms of fat-soluble vitamins, folic acid and minerals
  • List the trace elements that are required in the diet
  • Source information on the reference nutrient intake for vitamins and minerals
  • Outline the factors that affect the absorption of minerals
  • Explain how the vitamin and mineral content of food can be preserved
  • Investigate the effects of preparation/cooking on the vitamin C content of food
  • Discuss the importance of a balanced diet in maintaining good health
  • Discuss the nutritional needs of infants, children, adolescents, adults and the elderly
  • Discuss the factors that influence the eating habits of children, adolescents and the elderly
  • Discuss the causes, symptoms and effects of anorexia nervosa, bulimia and obesity
  • Discuss the possible links between diet and cancer
  • Devise a suitable menu for the following groups:
    • infants
    • school-going children
    • adolescents
    • pregnant women
    • vegetarians
    • vegans
    • athletes
  • Discuss the possible links between diet and cancer
  • Discuss the importance of high fluid intake at all times
  • Explain the effect of diet and nutritional status on physical performance
  • Specify the labelling of food products in accordance with EU regulations
  • Interpret the nutrition labels on a variety of food products
  • Explain the term ‘food additive’
  • List the main categories of food additives
  • Distinguish between artificial and natural food additives
  • Explain the origin and significance of E numbers
  • Source information on E numbers

 

Training Methods             
Role Play
Simulated situations
Classroom Tuition
Group Discussion
Written work
Examination

All training is delivered in a friendly and enjoyable fashion focusing on ensuring each participant is given every opportunity to learn the necessary knowledge, skills and abilities in order to excel in their caring role.

Assessment criteria: 
Examination (Theory- Based)    50%
Assignments (2)                        50%

For further details, please contact:-

The Carers Association, Training Unit, Market Square, Tullamore, Co. Offaly

Ph: 057 9322920

Email training@carersireland.com