This module is a core module for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and can be taken as an option module by students studying Biology Sciences (Human Biology) and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health provided you have one of the pre-requisites listed above. This module introduces you to areas that have a significant impact on modern day food and nutrition including food legislation and safety, novel and functional foods, nutraceuticals and the interaction between nutrition and pharmacology. Furthermore, it provides in-depth material on emerging and re-emerging topics such as malnutrition and food allergy as well as issues concerning nutrition and disease and the use of advanced body composition techniques and biochemical and biological analysis.
On successful completion of the module, students will be able to:
In addition to extending the application of nutrition beyond dietary assessment and nutrition across the lifespan (Food and Nutrition 2: Applied Nutrition, LS5007), lectures will be used to demonstrate how the basic sciences, specifically metabolic biochemistry (in Proteins and Metabolism, LS5002) pharmacology (Principles in Pharmacology with Research Methods, LS5003), immunology and microbiology (Infection and Immunity, LS5008) are integral to the study of, and research in, food and nutrition. Industry based guest lecturers will be used when possible to discuss topics within the module from a research and development perspective. Due to the nature of this module, engagement with the literature is essential so in addition lectures will be used to direct students to further resources (articles in peer reviewed journals, online research seminars, online debates, Web 2.0 technologies - twitter and blogs, research podcasts and videos made available through science websites and online journals) to support the students' learning and assessment. Use of these media will expose students to the complexity of issues concerning nutrition, health and disease. Students will be expected to utilize topic focussed and student led online discussion forums (with members of the teaching team acting as contributors) using research and other related material, some of which will be linked to summative assessments. These forums will be set up as part of the scheduled timetable but it is expected that students will use them throughout the delivery of the module and as part of their revision. To ensure full student engagement in the discussion forum, journal clubs linked to the topics of discussion will form part of the scheduled timetable. Students will also be expected to supplement their knowledge through interaction during tutor-led tutorials, which will include the use of case studies from the literature, and guided study (which will be linked to the online discussion forums). Practicals, including practical workshops, linked to topics from the indicative syllabus will to be used to further support students' learning and will be linked to case studies.
This teaching and learning strategy will help develop transferable/employability skills (for example effective communication (both oral and written), time management, problem solving, integration of knowledge and understanding and effective formulation and presentation of ideas) and professional skills/ areas within the five AfN core competencies (science, food chain, social/behaviour, health and well-being and professional conduct). In addition, the experience of the student at level 5 is built upon, to further develop and enhance their independence as learners.
| Definitive UNISTATS Category | Indicative Description | Hours |
|---|---|---|
| Scheduled learning and teaching | Lectures (30hrs), tutorials (10 hrs), practicals (10 hrs), journal clubs (10 hrs), online discussion forums (10 hrs), feedback/feedforward (1hr) (see assessment strategy for details) | 71 |
| Guided independent study | Directed reading, online discussion forums, social media/Web 2.0 technologies. | 229 |
| Total (number of credits x 10) | 300 | |
The assessment strategy for this module will be flexible and based on feedback from level 5 modules, LS5002, LS5003, LS5007 and LS5008, and academic strengths and weaknesses identified by students with the help of their personal tutor. Summative assessment includes an oral presentation element for example group debates, which involves critical analysis of the literature and require effective team work, an end-of-module written examination, coursework, and practical portfolio (consisting of two summatively assessed practicals, each worth 10% of the module, and one formatively assessed practical). The practicals will cover a range of areas that include food microbiology, techniques used to assess body composition and the impact of disease on body composition. The formative assessment will support students' learning in the area of body composition. In order to help students on this module achieve their full potential, formative assessment opportunities, in addition to the formative practical, will be provided as appropriate throughout the module. Formative assessments may be obtained in a variety of ways for example through journal clubs, online discussion forums, group tutorials and workshops which will typically be linked to summative assessments to ensure opportunities for members of the teaching team to feedforward. The use of formative assessments will allow students to receive on-going feedback on their learning and understanding, and will ultimately support their learning journey and enhancing their performance.
Written and verbal feedback on summative assessments also represents an additional opportunity for formative learning. Verbal feedback will be generic and will be done in sessions during scheduled teaching. This feedback will be given in conjunction with guidance on how students can identify the transferable skills and AfN competencies they have developed as a result of the assessment; the latter will be done using an interactive online matrix of the AfN competencies and sub-competencies mapped against each module. This exercise will enable students to reflect on, with guidance from their personal tutor and other members of the module team, their development following on from level 5 and make clear to the student how and where some skills have been fully acquired or further enhanced and how and where new skills have been acquired/developed.
The use of both formative and summative assessments throughout the module allows students to develop a broad range of academic and key skills, including Association for Nutrition (AfN) competencies related to the scientific basis of nutrition, and knowledge and understanding of the food chain, the impact of nutrition on health and well-being - recognising benefits and risks - and the ethical issues concerning the practice of nutrition. In this way the learning outcomes of the module are met, and key transferable skills developed and enhanced.
| Learning Outcome | Assessment Strategy |
|---|---|
| 1) Critically review the inter-relationships between nutrient intake, nutritional status and drug absorption, distribution, metabolism and excretion | Written exam (S) |
| 2) Critically examine the development and efficacy of novel foods, functional foods, dietary supplements and other nutraceuticals | Written exam (S) and/or practical exam (debate) (F, S) |
| 3) Demonstrate a detailed knowledge of issues relating to the safety of food and food legislation | Examination (S) and/or practical exam (debate) (F, S) and/or coursework (practical portfolio) (F, S) |
| 4) Understand the development of selected disorders | Examination (S) and/or practical exam (debate) (F, S) and/or coursework (practical portfolio) (F, S) |
| 5) Discuss and critically evaluate the role of nutrition in the aetiology and management of selected disorders | Examination (S) and/or practical exam (debate) (F, S) and/or coursework (practical portfolio) (F, S) |
| 6) Discuss and critically evaluate the use of advanced body composition techniques and biochemical and biological analysis | Examination (S) and/or coursework (practical portfolio) (F, S) |
| Description of Assessment | Definitive UNISTATS Categories | Percentage |
|---|---|---|
| Formal exam | Written exam | 50% |
| Oral presentation | Practical exam | 30% |
| Practical portfolio | Coursework | 20% |
| Total (to equal 100%) | 100% | |
It IS NOT a requirement that any element of assessment is passed separately in order to achieve an overall pass for the module.
The current editions of the following:
Lee R & Nieman D Nutritional Assessment. McGraw-Hill Higher Education: Boston.
Mann J & Truswell AS Essentials of Human Nutrition. Oxford University Press: Oxford.
Sattar N & Lean M ABC of obesity. Blackwell Publishing/BMJ Books: Malden.
Adams M & Moss AR Food Microbiology. The Royal Society of Chemistry, Cambridge.
Boullata J I & Armenti V T Handbook of Drug-Nutrient Interactions. Humana Press
Gibney MJ, Elia E, Ljungqvist O & Dowsett J Clinical Nutrition. Blackwell Science: Oxford
Butriss J (2002) Adverse Reactions to Food: The Report of the British Nutrition Foundation Task Force, Blackwell Science: Oxford.
Heritage J. Evans EG and Killington RA Introductory Microbiology. Cambridge University Press.
Lockwood B Nutraceuticals. Pharmaceutical press
The Report of the British Nutrition Foundation Task Force (1999) Obesity. Blackwell Science: Oxford
Stanner S (2005) Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors: The Report of the British Nutrition Foundation Task Force, Blackwell Science, Oxford
World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007
Additional reading for topics related to this module will be made available, as appropriate, during the academic year.