Other Courses:The following courses also include this module in their teaching programme:-
Module BF0410 - Nutrition Diet and Behaviour
SYNOPSIS OF MODULE
This module is of high relevance to students with an interest in Human Nutrition and Dietetics.
It is increasingly apparent that nutrition plays a crucial role in the maintenance of good human physical and mental health. The module is a study of the role of nutrients in the human body, and the effect of nutrient deficiencies and excesses to the establishment of diet-related diseases. Nutrients studied include carbohydrates, proteins, fats, vitamins, minerals and anti-oxidants. The module also discusses the role of culture, education and personal preference on eating behaviour.
This module will introduce the different methods used in the analysis of diet nutrient composition and the compilation of nutritional labelling information, and will give an overview of the guidelines for the design of diets and the provision of dietary advice. Routine methods used for the assessment of good health in relation to nutrition (growth charts, body mass index, body composition) will also be covered. This module will cover current topics in nutritional education and government legislation set to improve the nutritional quality of a variety of diets.
This module will allow students to progress to more advanced courses in Human Nutrition, such as Nutrition, Lifestyle and Supplementation, Clinical Nutrition, and Food Policy
INDICATIVE READING LIST OR OTHER LEARNING RESOURCES
The latest editions of:
Gibney MJ et al, Introduction to Human Nutrition, Blackwell Publishing
MAFF Manual of Nutrition, Food Standards Agency, London
Mann J and Truswell AS, Essentials of human nutrition, Oxford University Press
Webb GP, Nutrition: a health promotion approach, Arnold publishers, London
Appropriate journal and web sources e.g.
British Journal of Nutrition
British Nutrition Foundation (www.nutrition .org.uk)
This module introduces some of the fundamental principles in the field of human nutrition and dietetics. The module includes topics such as the biochemistry of nutrients, their digestion, absorption, assimilation, and function in the human body as building blocks for growth and repair, and as energy sources. The health effects of nutrient deficiencies and excesses, and the contribution of diet and lifestyle to the establishment of disease, will also be discussed.
Nutrients studied will include carbohydrates, proteins, lipids, vitamins, minerals and antioxidants. A practical component of the module will look at the analytical methods used to identify and quantify nutrients present in foods, providing a link to the understanding of food nutritional labelling. Another practical component will introduce the students to basic techniques in anthropometric measurements, and include calculations of body mass index and body composition indexes, and the discussion of their use and limitations for the assessment of human health status.
Through the use of case-study based exercises the students will become acquainted with techniques in dietary analysis, dietary surveying (including interviewing), dietary advice, as well as crucial concepts in nutritional studies, such as the classification of complex foods into food groups and the notion of portion sizes.
Current UK and US nutritional information, legislation and recommendations for improvement of population health will be discussed in relation to current health education programs. The students will use their knowledge of dietary guidelines (reference energy and nutrient values) to determine the nutritional adequacy of a variety of diets.
The module will also include the comparison of typical British diets with some important UK-immigrant diets and discuss the role of culture, education and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders (anorexia and bulimia nervosa)
AIMS OF MODULE
The module is designed to:
1. Introduce the students to the basic principles of human nutrition in relation to health and eating behaviour
2. Provide theoretical and practical knowledge of the biological function of food components and their role as nutrients in the human body
3. Provide an overview of current topics in human nutrition including Government recommendations, legislation and food labelling, and the role of culture, education and personal preference on food choice
4. Provide an awareness of publicly-available nutritional information including dietary surveys and food composition tables
The student will be able to:
1. Explain the structure and function of food components in relation to human nutrition and human physiology (exam)
2. Appreciate the methods available for routine anthropometric measurement and their use and limitations in assessment of health status (coursework)
3. Recall current UK dietary guidelines and use reference data to calculate and assess the adequacy of diets (exam and coursework)
4. Apply safe laboratory practices and data handling skills in the context of nutritional analysis of food products (coursework)
DISTANCE LEARNING DELIVERY
LEARNING AND TEACHING STRATEGY
This module will use lectures and group tutorials to provide topical information and provide guidance for directed and independent learning. The students will use the knowledge acquired to prepare for practical exercises, seminars and other coursework. Practical sessions will involve laboratory manipulations, data handling, calculations and the writing of practical reports. Nutrition-related case-study problem-solving seminars will be used that will involve in-class calculation exercises and discussions, encouraging student interaction and application of their knowledge. Formative feedback will be provided in these sessions.
The case studies will also introduce techniques in dietary surveying, with role-playing type dietary survey interviewing exercises. For some of the exercises, students will be put into small groups (4-5 students) to encourage interaction and team building; other exercises will be assessed individually. Guidance for coursework will be provided through tutorial sessions. Information related to specialised literature and internet links will be available to students through the e-learning portal.
ASSESSMENT AND FEEDBACK STRATEGY
a Summative assessment and rationale for tasks
This module will be summatively assessed though coursework and exam. The coursework may include laboratory work case-study based exercises or seminars
Component 002will be course work (50%) This will comprise of reports based on laboratory practicals linked to case-studies. This will help students appreciate the methods available for routine anthropometric measurement and their use and limitations in assessment of health status, apply current dietary guidelines, discuss influences on eating behaviour, and also develop information retrieval and data handling and safe laboratory practice (LO 2, 3, 4,)
Component 001 (Exam 50%) The exam will allow students to explain the structure and function of food components in relation to human nutrition and human physiology and also apply current UK dietary guidelines and use reference data to calculate and assess the adequacy of diets (LO 1 and 3). The exam will be take place at the end of semester 1.
b. Additional formative assessment – detail of process and rationale
Short formative tests will be available on eLP allowing students to test their knowledge throughout the semester
c. Indication of how students will get feedback and how this will support their learning
students will get feedback in group tutorials and will get written feedback on summative assessment.
IMPLICATIONS FOR CHOICE
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