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Aim: To equip the learner with the knowledge, skills and competence to understand the composition of food an how food affects an individuals’ health and personal well-being.
Participant Profile: Course is suitable for those who require a formal qualification and skills to work in a healthcare setting.
Duration: 5 days in a classroom setting. Learners will be required to complete work outside of class time.
Status: Elective Minor component
Credit Value: 15 credits of 120 credits required to achieve a major award in Health Service Skills 5M3782
Some of the Learning outcomes include:
- 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
Learners will receive assignment briefs and guidelines on completing these assessments.
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