NU4055 - Essentials of Human Nutrition (2022/23)
| Module specification | Module approved to run in 2022/23 | ||||||||||||
| Module title | Essentials of Human Nutrition | ||||||||||||
| Module level | Certificate (04) | ||||||||||||
| Credit rating for module | 15 | ||||||||||||
| School | School of Human Sciences | ||||||||||||
| Total study hours | 150 | ||||||||||||
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| Running in 2022/23(Please note that module timeslots are subject to change) |
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Module summary
The module focuses on increasing your understanding of diet and health. Students will develop their knowledge of food quality, non-nutrient components of food, the effects of food processing and food fortification. The role of macronutrients in the aetiology of severe acute malnutrition will be explored. The module will provide an understanding of the link between dietary patterns, lifestyle and non-communicable diseases. Beyond scientific knowledge related to nutrition, the module will enhance your numeracy skills, food preparation and cooking skills. Nutrients, foods, diets, and their effects are considered from a global and UK perspective reflecting the globalisation of the food chain, the diversity of our students, and their future employability.
1. You will take part in food preparation and cooking to gain understanding of how aspects of food preparation can affect nutritional quality.
2. You will undertake nutrient analysis using a variety of databases.
3. Your will gain understanding of the role of diet through the lifecycle.
4. You will develop skills in food labelling, nutrition and health claims.
Prior learning requirements
NU4054
Available for Study Abroad? NO
Syllabus
Introduction to non-nutrient components of foods, novel foods, functional foods and anti-nutrients. (LO 4)
An overview of the effects of key nutrient deficiencies and excess in relation to acute and chronic disease risk. (LO 2)
Introduction to food fortification. (LO4)
Food preparation skills - including foods of different ethnicities and cultures; effects of changing ingredients or cooking techniques on nutrition and taste; cost; portion size. (LO 1)
An introduction to dietary requirements and factors affecting dietary intake through the lifecycle. (LO 3)
An introduction to dietary assessments, use of food composition tables and nutritional analysis software. (LO 5)
An introduction to food labels (nutrition and ingredient), nutrition and health claims. (LO 5)
An introduction to how food production influences the nutritional quality of food and diet. Includes food security and sustainability (LO 4)
Transferable study skills to include: information gathering; team work; academic writing; referencing; numerical skills and data management. (LO 5)
Balance of independent study and scheduled teaching activity
Acquisition of knowledge of the subject matter of this module will be promoted through lecturer-led lectures, practicals and tutorial workshops; web-based learning and through the guided use of student-centred learning resources. Small group work will be used to consolidate the student with guidance for directed activities.
Learning outcomes
1. Prepare meals based on specific food groups, discuss and compare their relative attributes.
2. Describe the symptoms of macronutrient deficiency and the consequences of excessive consumption.
3. Discuss the influences of diet through the life cycle.
4. Identify non-nutrient components of foods, novel foods and anti-nutrients and describe how food production influences the nutritional quality of food and diet.
5. Construct a nutrition skills workbook to demonstrate your understanding of nutrient analysis, nutrient calculations, food labelling and dietary assessment.
Assessment strategy
Assessment will comprise of nutrition skills workbook (750 words) (40% each) and an end of semester (1 hour) (60%).