Nutrition
| Award Name | Level 5 Component Award (Level 5 NFQ) |
|---|---|
| NFQ Classification | Minor |
| Awarding Body | QQI |
| NFQ Level | Level 5 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 5 Component Award (Level 5 NFQ) | Minor | QQI | Level 5 NFQ |
Duration
Course Delivery Method: Self-Paced/Blended/Classroom.
All delivery methods include access to discussion board, online submission system and Further support is available - academic writing, study skills and Harvard referencing.
Entry Requirements
Is this course for you?
This Health and Social Care Course is suitable for you if you are new to your role in health or social care or if you wish to gain this valuable qualification and find a job in this sector.
Access to the Programme
Mature Applicants with relevant life and work experience are welcomed. The Course Advisor is available to meet with prospective learners to discuss and advise on the course details, career and academic opportunities and assess your suitability for the course.
Entry Criteria
Entry criteria / prerequisites Level 4 Certificate / Leaving Certificate (or equivalent) or relevant life experience detailed in a current Curriculum Vitae. Please provide details and attach a copy of either a current CV or Certificate. Learners must be a resident of Ireland / based in Ireland.
English
As this NFQ level 5 qualification is delivered through English it is necessary learners will have sufficient written English skills to complete this course. Forus Training recommends a minimum English language competency of IELTS 5.5 (or equivalent) for successful completion of this programme. If you are not sure what level of English competency you have, please contact hello@forustraining.ie and a Course Advisor will arrange for you to take an assessment.
IT Skills and Equipment Required
Basic working knowledge of computers and access to a computer with internet access is required to do the course. A PC with Windows 8 or later or a Mac with OSX 10.5 or later.
An internet connection with a speed of at least 10mbps.
The latest version of Chrome, Firefox, Edge or Safari, set to accept cookies and pop-ups.
Adobe Flash and Adobe Reader, to view content.
Word processing software, such as MS Word or Google Docs.
Some courses include video, therefore your computer must be capable of playing video and sound.
* eLearning and tutor support may vary by course, please check each course page for details.
Careers / Further progression
What are my progression routes?
This course leads to a level 5 award on the National Framework of Qualifications. Students who successfully complete this programme may use their credits towards completing a higher level of study in the area of Health and Social Care.
Students who successfully complete this Major Award can also use the Certificate as the basis for entry into selected courses in Third Level Colleges and Universities.
Click here to download a pdf version of – Progression from QQI Level 5 Certificates and Level 6 Advanced Certificates to Higher Education Courses 2017.
Further information
For future start dates please contact the Provider.
€295.
How to apply?
Choose and purchase the programme online (see "Application Weblink" below) below.
5N2006 Nutrition.
This is a comprehensive presentation of the fundamental principles of nutrition science, with up-to-date analysis on current research regarding the impact of diet on health outcomes. It is written for students and practitioners of nursing, healthcare, sports science, childcare and any other allied health professions.
Throughout this programme, you will discover how to;
Explore the functions of food, specifying the different classes of nutrients and their main functions
Examine the energy values of the different food types and the factors that affect the energy requirement of an individual
Examine basal metabolic rate (BMR) and reference nutrient intake (RNI) and the factors that can alter BMR
Explore the functions of the digestive organs and the process of digestion and absorption of nutrients in the human body
Examine the role of each type of fat(monounsaturated, polyunsaturated and saturated) and fatty acids in relation to health and the effects of the deficiency and excess intake of fat
Investigate the main sources of fat, carbohydrates and protein in the Irish diet
Examine the functions, sources, deficiency symptoms and the effects of excessive intake of the fat-soluble vitamins and water soluble vitamins
Distinguish between digestible and poorly digestible(non-starch polysaccharide NSP) carbohydrates
Examine the functions, sources and deficiency symptoms of minerals, to include, Fe, Ca, I, P, Na, Zn
Explore the importance of fibre in the diet and the sources of soluble and insoluble fibre and the potential health functions of each
Examine the effects of a low and a high carbohydrate diet
Distinguish between essential and non-essential amino acids
Compare the protein content of foods derived from plants and animals
Examine the role of vitamins and minerals in maintaining good health, the reference nutrient intake(RNI) for vitamins and minerals and the factors which affect absorption
Investigate why certain groups of people are at high risk of suffering vitamin and mineral deficiencies
Explore how the vitamin and mineral content of food can be preserved and the effects of preparation and cooking
Explore the specific nutritional needs and the factors that influence the eating habits of infants, children, adolescents, adults and the elderly
Explore how glycogen loading is achieved
Examine the possible causes and effects of dehydration and the importance of maintaining fluid intake
Specify the labelling of food products in accordance with EU regulations
Examine the main categories of food additives, including E numbers, distinguishing between artificial and natural food additives, and the impact of additives on health
Identify the trace elements that are required in the diet
Test foods for the presence of fat, carbohydrates and proteins
Examine the causes, symptoms and effects of anorexia, nervosa, bulimia and obesity
Examine the role and impact of diet in a range of diseases and illnesses to include; coronary heart disease and hypertension, links between diet and types of cancer, osteoporosis, diabetes and dental health
Explore the role of diet in the treatment of a range of illnesses to include, diabetes mellitus, coeliac disease, cystic fibrosis and lactose intolerance
Examine the different techniques for measuring the nutritional status of an individual
Devise a suitable menu for infants, school-going children, adolescents, the elderly, pregnant women, vegetarians, vegans and athletes
Interpret the nutrition labels on a variety of food products
Evaluate the current dietary recommendations of the Department of Health.
The course 5N2006 Nutrition is assessed in the following ways, with the following weighting;
Assignment 60%
Examination - Theory 40%
Assignment
An assignment is an exercise carried out in response to a brief with specific guidelines as to what should be included. An assignment is usually of short duration and may be carried out over a specified period of time.
Examination - Theory
An examination provides a means of assessing a learner's ability to recall and apply knowledge, skills and understanding within a set period of time and under clearly specified conditions. A theory-based examination assesses the ability to recall, apply and understand specific theory and knowledge.
Grading
Pass 50% - 64%
Merit 65% - 70%
Distinction 80% - 100%
5N2006 Nutrition
Forus Training,
Castle House,
Castle Street,
Mullingar,
Co. Westmeath
N91 Y896.
t: 044 9349400
e: hello@forustraining.ie