| CODE | GER2011 | ||||||||
| TITLE | Food and Nutrition in Later Life | ||||||||
| 今日黑料 LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| EQF/MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Gerontology and Dementia Studies | ||||||||
| DESCRIPTION | This study-unit will present an introduction to the current situation, globally and locally, with respect to diet- and health-related status of the elderly. It will provide an essential foundation in macronutrient and micronutrient science, offering examination of the function, sources and there specific roles in relation to health and common medical conditions experienced by older persons. The study unit will also explore how nutrients are absorbed and the health risks associated with under and over consumption of the different nutrients. . It will also look at fundamental issues to consider when it comes to food, diet and the elderly from a physiological, social, economic and convenience perspective. Study-Unit Aims: This study-unit will offer students fundamental insights on the health- and diet-related status of older adults on a global and local level, and the role of food in the everyday life of older individuals. It will present students with an overview of the basic nutrients and substances necessary for life, as well as the specific nutrient needs of healthy older population groups and some very basic diet- and lifestyle-related issues of concern for those individuals who are trying to manage their weight or who have chronic conditions such as hypertension, high blood cholesterol and diabetes. Students will be challenged to consider the various influences on the food choices and behaviours of elderly people and explore strategies for improving food accessibility, together with convenience, comfort and enjoyment of food preparation and consumption. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: -List the six essential nutrients. Including their classification. -Discuss the structure, function and digestion of all the macronutrients and micronutrients. -Understand the relationship of common medical conditions with nutrients eaten and how diet can be manipulated to improve these conditions - Describe the main features of the health- and diet-related status of the elderly population at the global and local level; - Report upon the role of food in the holistic wellbeing of the elderly; -List physiological changes that will impact the nutritional status of older persons.- Describe specific nutrient needs of healthy older adults; - Describe diet- and lifestyle-related issues of concern for those individuals who are trying to manage their weight or who have chronic conditions such as hypertension, high blood cholesterol and diabetes; - List the various influences on the food choices and behaviours of elderly people. 2. Skills: By the end of the study-unit the student will be able to: - Explain the role of food in the everyday life of elderly people from a physiological, social, economic and convenience perspective; - Describe basic nutrition principles in planning simple snacks and meals for healthy elderly people and older people living with medical conditions. -Evaluate food products by comparing food labels. -Dietary modifications to compensate for physiological changes in older persons - Compare strategies for improving food accessibility, together with convenience, comfort and enjoyment of food preparation and consumption for elderly people. Main Text/s and any supplementary readings: Main Texts: - Shivananda Nayak, B. (2017). Handbook of biochemistry and nutrition (for nursing and allied health students). - Width, M., & Reinhard, T. (2017). The essential pocket guide for clinical nutrition. Supplementary Readings: - Schlenker, E. D., & Gilbert, J. (2015). Williams’ essential nutrition and diet therapy. (11the ed.). |
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| STUDY-UNIT TYPE | Lecture | ||||||||
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| LECTURER/S | Maria Schembri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2026/7. It may be subject to change in subsequent years. |
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