SC2015 Sugar, Fat, and Fad Diets: A No Nonsense Guide to Nutrition and Health

Course Overview

We will learn about fat, sugar, protein, vitamins and minerals as they relate to health. We will explore the scientific basis of some hot topics and alternative diets in nutrition (e.g. paleo diet, organic food, and the recent rise in orthorexia). We will also examine the link between nutrition and common Western diseases and discuss issues like overweight and obesity, food labelling and allergies. Practical activities will include studying food labels, calculating calorie requirements and learning how to accurately take height, weight and blood pressure measurements.Underpinning all this is a grounded nutritional science perspective from experienced UCC tutors who look to the scientific evidence for answers. We hope this course will help participants separate nutritional fact from fiction, and give them the confidence to make healthy food choices in their own lives going forward.

This course is taught by scientists who have specialised in nutrition. They will discuss current nutrition topics of interest in the context of the available scientific evidence. Participants on the course will gain a deeper understanding of the principles of nutrition, and how to apply these to everyday life to maintain or improve their health. Classes are lecture-based, with accompanying presentation slides. Open discussion is encouraged. Classes include practical activities where possible to encourage student participation and enhance the learning experience.

Course Schedule 

Classes will be delivered online on Tuesdays 7-9pm for eight weeks from 26 January to 16 March.

As the course content is partly determined by the interests of the course participants, the series of lectures may change slightly from year to year. Typically, the 8 lectures comprise:

Week 1  Fat and sugar – friends or foes?

Week 2  The role of vitamins and minerals in health

Week 3  Nutritional needs from infancy to old age

Week 4  Western diseases: Cancer, Cardiovascular Disease and Type II Diabetes

Week 5  Physical activity and introduction to sports nutrition

Week 6 Obesity and overweight (including physical measurements)

Week 7  Food labelling and food allergies/intolerances

Week 8  Hot topics in nutrition (nutrition in the media)

Course Lecturers

Dr Colette O'Neill has a strong background in nutritional sciences [BSc (Nutritional Sciences); PhD (Nutrition)]. She has completed her PhD in 2015 in the area of nutrition, healthy ageing and cardiovascular disease at the University of East Anglia, UK. She is currently carrying out research in the area of vitamin D at UCC.

Dr Laura Kehoe possesses a strong background in nutrition [BSc (Nutritional Sciences); MSc (Nutrition) and is a Registered Associate Nutritionist. She is currently working with the National Dietary Surveys Research Group in UCC who in recent years, have completed a number of comprehensive national nutrition surveys. The information collected during these surveys are used to develop effective nutrition policies and health promotion campaigns throughout Ireland. 

Dr Emma O’Sullivan has been working and studying in the area of nutrition for the last number of years having completed a BSc (Nutritional Sciences) in University College Cork and a PhD (Nutrition) in Ulster University in the area of nutrition and blood pressure during pregnancy. She has lectured in the area of nutritional assessment in Ulster University previously and is currently working with the National Dietary Surveys Research Group in UCC who in recent years, have completed a number of comprehensive nutrition surveys on the island of Ireland.

Entry Requirements

Applicants must be at least 18 years old at course commencement.

Assessment

Short courses are not assessed. Students will receive a UCC Certificate of Attendance upon completion.

Closing Date for Application

Monday 18 January

Contact Details for Further Information

Regina Sexton, Phone: 021-4904700, Email: shortcourses@ucc.ie