module specification

DI5004 - Techniques in Nutritional Science and Research for Dietitians (2017/18)

Module specification Module approved to run in 2017/18
Module title Techniques in Nutritional Science and Research for Dietitians
Module level Intermediate (05)
Credit rating for module 30
School School of Human Sciences
Total study hours 300
 
194 hours Guided independent study
106 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
In-Course Test 20% 35 Online assessments (3 x 30 minute tests)
Coursework 30% 35 Scientific report (1500 words)
Oral Examination 20% 35 Presentation (5 min)
Coursework 30% 35 Coursework (1500 words)
Running in 2017/18
Period Campus Day Time Module Leader
Year North Wednesday Afternoon
Year North Friday Morning

Module summary

This module focuses on the concepts and techniques used in nutritional science and research. It covers dietary assessment methodology, principles of epidemiology and research methodology in the context of nutrition and dietetics. The module supports on-going development of professional skills.

Prior learning requirements

The specified learning outcomes will be developed around a framework based on the following subject matter:
Dietary assessment methodology: weighed intake methods; food frequency questionnaires; recall methods; diet history.  Practical application of these dietary assessment tools.
Food composition data:  Databases, dietary analysis soft and food tables.  Analysis of dietary intake data. Food intake at a National and Household Level; National food supplies:
Evaluation of dietary data; Dietary Reference Values;
Biological markers
Epidemiology concepts and principles of epidemiology with particular reference to nutrition and nutrition related diseases.
Research methodology in a nutrition and dietetic context
Development of Careers Management Skills.

Module aims

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to develop a critical understanding of the use of dietary assessment methods for assessing nutrient intake in individuals and in populations and to apply the use of appropriate dietary assessment tools in nutrition and dietetic professional practice and in research.  It will also introduce and develop an understanding of the concepts of nutrition epidemiology. The module will also introduce the concepts of research methodology and professional conduct in a nutrition and dietetic context to enable them to prepare for their final year project. This module will support students as they consider how to seek future employment. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.

Syllabus

The specified learning outcomes will be developed around a framework based on the following subject matter:
Dietary assessment methodology: weighed intake methods; food frequency questionnaires; recall methods; diet history.  Practical application of these dietary assessment tools.
Food composition data:  Databases, dietary analysis soft and food tables.  Analysis of dietary intake data. Food intake at a National and Household Level; National food supplies:
Evaluation of dietary data; Dietary Reference Values;
Biological markers
Epidemiology concepts and principles of epidemiology with particular reference to nutrition and nutrition related diseases.
Research methodology in a nutrition and dietetic context
Development of Careers Management Skills.

Learning and teaching

Acquisition of knowledge of the subject matter of this module will be promoted through lecturer-led lectures (56 hours) and tutorial workshops (28 hours); web based learning (28 hours) and through the guided use of student-centred learning resources (162 hours). Practical classes and small group work (6 hours) will be used to consolidate the students learning with guidance for directed activities (20 hours).

Learning outcomes

On successful completion of this module students will be able to:

  1. Demonstrate an understanding of the use and application of different dietary assessment methodologies and an ability to appraise their strengths and limitations.
  2. Use dietary analysis software and food tables to analyse dietary intake and evaluate the data gained.
  3. Demonstrate an understanding of the basic principles of epidemiology within the context of nutritional research.
  4. Demonstrate an understanding of the principles of research methodology in the context of nutrition and dietetics.
  5. Demonstrate skills to support the enhancement of employability.

Assessment strategy

This module will be formatively and summatively assessed by:

  1. Online assessment (3 x 30 minute on-line progress tests) (20%) which will to engage students with the taught material and provide both formative and summative assessment, with opportunity for formative feedback.
    The marks of each phase test will be combined equally to one overall mark for assessment component one.
    If students fail to achieve a pass mark for this component they will be offered a reassessment of 1 x 1 hour on-line test.
  2. Scientific report (1500 words) (30%) which will provide opportunity for students to analyse dietary intake data, evaluate nutrient intake data and appraise the strengths and limitations of different   dietary assessment methodologies.
  3. Oral presentation (20%) (5 minutes) of an audit of a given topic. Students will be required to work within a group and complete a literature.
    It will be a group presentation but carry an individual mark. Students will work in groups of three or four to individually contribute to a group presentation. Each student should individually present for 5 minutes.
    The reassessment task will be an individual presentation of 5 minutes. Students will be expected to re-work their contribution to the original presentation.
  4. Coursework (30%) (1500 words) which requires students to design a protocol for a given topic area which requires investigation.
    Students must obtain at least 40% to pass this module. In addition students must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.
Component Marks Learning outcomes
Online assessment 20% 1,2,3
Scientific report 30% 1,2
Presentation 25% 4,5
Project proposal 25% 4,5

 

Bibliography

Burgess R. (2010) New Principles of Best Practice in Clinical Audit. 2nd Edition. Oxon: Radcliffe Publishing (CORE)
Department of Health (1991) COMA Report on Health and Social Subjects no. 41: Dietary Reference Values for Food, Energy and Nutrients for the UK. London. HMSO.
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, 6th Ed. Cambridge. Royal Society of Chemistry.
Food Standards Agency (2002) Food Portion Sizes, 3rd edition. Norwich: HMSO.
Geissler & Powers (2005) Human Nutrition 11th ed. Elsevier, Churchill Livingstone. Philadelphia.
Gibson R (2005) Principles of Nutritional Assessment, 2nd ed. Oxford. Oxford University Press. (CORE)
Gibney, Margetts, Kearney & Arab (2004) Public Health Nutrition. Oxford Blackwell.
Greenhalgh T. (2010) How to Read a Paper: The Basics of Evidence-Based Medicine.  4th Edition.
Oxford: Wiley-Blackwell.
Hickson M. ( 2008) Research Handbook for Health Care Professionals.  Oxford: Blackwell Publishing
Pallant J. (2013) SPSS survival manual: a step by step guide to data analysis using IBM SPSS. 5 edition. Open University Press.