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Nutrition and Microbiology

The document provides details on a Nutrition and Microbiology module, including its code, title, credits, prerequisites, learning outcomes, content, teaching strategies, assessment methods, resources, and module team. The module aims to provide students with knowledge of nutrition, nutrients, food composition and properties, food preparation, and food safety. Students will learn through lectures, practicals, self-study and assignments. Assessment includes in-course tests, exams, and projects to evaluate students' understanding of nutrition concepts and ability to analyze nutrition problems.

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Jean Paul Ize
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147 views6 pages

Nutrition and Microbiology

The document provides details on a Nutrition and Microbiology module, including its code, title, credits, prerequisites, learning outcomes, content, teaching strategies, assessment methods, resources, and module team. The module aims to provide students with knowledge of nutrition, nutrients, food composition and properties, food preparation, and food safety. Students will learn through lectures, practicals, self-study and assignments. Assessment includes in-course tests, exams, and projects to evaluate students' understanding of nutrition concepts and ability to analyze nutrition problems.

Uploaded by

Jean Paul Ize
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1

MODULE DESCRIPTION FORM

1. Module Code: HRM 3124 Faculty: HRTM

2. Module Title: Nutrition and microbiology

3. Level: 1 Semester: 2 Credits: 15

4. First year presentation: 2008 Administering Faculty: HRTM

5. Pre-requisite or co-requisites modules, excluded combinations

None.

6. Allocation of study and teaching hours

Table 1: Allocation of study and teaching hours


Total student hours 150____________ Student Staff
hours hours

Lectures 60 150

Seminars/workshop 10

Practical classes/Laboratory 30 30

Structured exercises

Set reading, etc. 10

Self-directed study 20

Assignments – preparation and writing 10 10

Examination – revision and attendance 10 10

Other

Total 150 200

6.1 Brief description of aims and contents

The aim of the course is to help students acquire knowledge in applied nutrition for
institutions. The programme provides students with concepts in nutrition and health,
knowledge of essential nutrients for survival, mechanisms of assimilating nutrients,
consequences of deficiencies and dietary therapy. It also introduces students to food and
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beverage knowledge and operations through three major components: (1) fundamental food
composition and properties; (2) food products and preparation; and (3) food safety and
sanitation.

6.2 Learning outcomes

By the end of the course, if students are given a comprehension test question, they should
be able to write classifications of macronutrients and their major functions with 80%
accuracy; if given a food/nutrients tables and cases of persons with a) coronary heart
disease, b) diabetes and c) hypertension, students should be able to write nutrients to be
excluded from the diet for each case and design a balanced diet for each case with 80%
accuracy; if given an overweight case, students should be able to plan a therapeutic
programme for the case using body mass index formula: a) calories, proteins, fats, fruits
and vegetables, b) other therapeutic non dietary regimes with 80% accuracy; and if given
an assignment, students should be able to develop vegetarian balanced diet, including
recipes with 80% accuracy.

Knowledge and understanding

At the end of the programme students should be able to demonstrate a comprehensive


approach to food and beverage knowledge and a thorough understanding of causes of food-
borne diseases and their prevention.

Cognitive/ Intellectual skills/ Application of knowledge

Students should be able to demonstrate a theoretical knowledge of standard classification


of macronutrients and evaluate their practical applicability on the local market.

Communicative/ Numeracy/ Analytic Techniques/ Practical skills

At the end of the programme students should be able to analyse complex problems of
balanced diet, formulate and present a professional opinion on therapeutic measures.

General transferable Skills


3

At the end of the programme students should be able to make understand the relation
between nutrition and microbiology and plan therapeutic programmes.

7. Indicative Content

Introduction to food and beverage operations through three major components:


fundamental food composition and properties; food products and preparation; food safety
and sanitation; nutrition and health, knowledge of essential nutrients for survival,
mechanisms of assimilating nutrients, consequences of deficiencies and dietary therapy. It
also introduces students to food and beverage knowledge and operations through three
major components: fundamental food composition and properties; food products and
preparation; food safety and sanitation; introduction to causes and prevention of food-borne
illness and related issues…

8. Learning and Teaching Strategy

Learning and teaching will take place during lectures and during practicals. Other strategies
for learning include student self-study, group work, peer teaching and additional reading.

9. Assessment Strategy

In-course tests or continuous assessment tests will be given in the course of the programme,
particularly in laboratory and practical classes. The final examination and other projects
will also be useful for this purpose.

10. Assessment Patterns

Table 2: Assessment Patterns


Component Weighting Learning objectives covered
(%)

In-course 40 Objectives related to the part of the


assessment: theoretical content assessed in classroom
and laboratory.
4

Final 60 Objectives related to all the content of the


assessment module.

11. Strategy for feedback and student support during module

Throughout the teaching and learning process, interaction between the lecturer and the
students will be fostered and encouraged to help students evaluate their level of
understanding of the content taught. This will be made possible through question – answer
sessions. Another possible way to get feedback is through students’ marked scripts,
students’ projects in laboratory or through oral presentations.

12. Indicative Resources Core Text

 Jay, J.M., M.J. Loessner & D.A. Golden. 2005. Modern Food Microbiology. US:
Plenum. ISBN 0387231805.

 Bourgeois, C. M., Mescle, J.F., Zucca, J (eds.). 1996. Microbiologie alimentaire :


aspects microbiologiques de la sécurité alimentaire, 2 eme édition.

Techniques et documentation. Lavoisier : 11, rue Lavoisier

F75384, Paris, France. ISBN 2-85206-451-0

Background Texts

 Collins, C.H. & Lyne, 1979. Microbiological methods, 4th edition, M.L Butterworths:
London.

 Robert, N. et al. 2003. Les aliments: transformation, conservation et qualité, The


Netherlands: CTA.

 Keith, A. et al. 2001. Opportunities in food processing: a handbook for setting up and
running a small food business, The Netherlands: CTA.

 Jay, J.M. 1978, Modern food Microbiology, D.van Nostrand, New York.
(ISBN 0 442 24127 5)

Journals

 www.youtraveljounal.com
5

 www.delta.com
Key websites and on-line resources

 www.environment.gov.za
 www.travelpod.com
 www.travelnetwork.com
 www.info-world.com
 www.nationalgeographic.com
 www.travel.com
Key websites and on-line resources

www.agromisa.org

www.cta.org/spore/index.html

www.cgiar.org/foodnet

www.fao.org/ag/ags/

www.gret.org/vs_uk/poles

Teaching/Technical Assistance

Bio-chemistry laboratory.

Laboratory space and Equipment

To specify on the basis of the student intake.

Computer requirements

None

13. Please add anything else you think is important

Students will be visiting other laboratories for better services. Arrangements will be made
to secure space in laboratories at KHI, KIST and KIE.

14. Module Team

1. Mr Methuselah B. Gesage

2. Mr Kamasa Emmanuel

3. Mr Kabera Callixte

4. Dr Roselyne Nyawiri Okech


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5. Josephine GATSINZI

Unit Approval

Table 3: Unit Approval


Department Dean/ Head of Department Date

1. Head of Signature
Department

Print Name: METHUSELAH BICHAGE


GESAGE
2
Signature

Print Name: Dr Roselyne Nyawiri Okech

Programme Leader

3 Signature

Print Name: KAMASA Emmanuel

4 Signature

Print Name: KABERA Callixte

Seen and agreed

Library Miss DUSABE Adrienne

ICT Mr MUHIRE B. Leonce

Quality Office Mr IRUNGU Samuel Kimungu

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