HN4003 - Human Nutrition (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Human Nutrition|
|Module level||Certificate (04)|
|Credit rating for module||30|
|School||School of Human Sciences|
|Total study hours||300|
|Running in 2017/18||
The module will develop an understanding of nutrition science which includes the role and function of energy and the major nutrients in human metabolism. It introduces knowledge of the nutritional composition of foods and the importance of diet in health and disease, in humans. In addition, social, economic and environmental factors influencing the food choice of individuals, groups and populations are explored.
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 an understanding the macro and micronutrients and their role in human physiology and metabolism and in health and disease as well as the nutritional composition of foods and UK nutritional guideline. It will also look at dietary assessment and the factors influencing food choice. This module also aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility.
The specified learning outcomes will be developed around a framework based on the following subject matter:
Nutrients including water and oxygen. Digestion, absorption of nutrients and non-nutrient components of foods
The major functions of energy and the nutrients in the body; an introduction to requirements through the lifecycle.
Introducing the effects of deficiency and excess; and food sources.
The major food commodities (staple foods, main sources of key nutrients).
An understanding of foods and food groups and how these are used to formulate population dietary recommendations.
Food fortification and functional foods.
Factors affecting food choice, diet and nutritional intake. Those factors should include the wider determinants of health, intake through the life cycle and the achievement of dietary guidelines.
The eat well guide and the design and formulation of diets to meet healthy eating guidance.
An introduction to food composition databases and dietary reference values in the assessment of dietary data.
The role of diet in the health and disease of populations
Food skills and knowledge: including the application of food choice and portion size knowledge and an understanding of principles of ‘healthy eating’.
An introduction to how food production influences the nutritional quality of food and diet.
Transferable study skills to include: information gathering; academic writing; referencing and data management.
Learning and teaching
The module is primarily lecture (56 hours)/tutorial based (32 hours) and is supported by web based blended learning (30 hours), in a virtual learning environment. There are a series of kitchen practical classes (10 hours) A mix of RLOs, powerpoints; podcasts and on- line assessments will enhance the student learning experience.
Directed learning will be used to enhance and expand student learning. In particular, in class assessment in conjunction with directed learning activities (20 hours) will enable students to take responsibility for their learning and develop their study skills.
Continuous online assessment will provide formative (and summative) feedback and allow students to monitor and reflect on their learning and development.
The workbook will allow the students the opportunity for reflective learning, enabling them to apply knowledge about food and nutrition to their own situations.
Preparation for the unseen examinations will allow students to reflect on their learning and apply this in a formal setting.
On successful completion of this module students will be able to:
1. Describe the function of macro and micronutrients and their relationship with human metabolism and the maintenance of good health.
2. Recall nutrient content of foods
3. Compare food composition data and dietary reference values with dietary intake data.
4. Discuss the factors which influence the food choice of individuals, groups and populations.
Three web-based tests which will serve as both formative and summative assessments. The average marks of the three tests will be used as the final assessment component.
a. The reassessment task will be one on-line test of an hour in duration. The indicative content is likely to include information assessed within all previous on-line tests
- An in-class test (1 hour).
- An individual “Nutrition Skills workbook” (1200 words)
- Unseen examination (1 hour)
|Nutrition Skills Workbook (1200 words)||20%||4|
|Unseen exam – Autumn (1hour)||30%||1,4|
Web-based tests (5 tests,
1 hour each in duration)
|20%||1,2 and 3|
|Unseen exam - Spring (1hour)||30%||1,2 and 3|
Aspden, Capple, Reed, Jones and Weyers, Practical Skills in Food Science, Nutrition and Dietetics (2011). London. Pearson Education Ltd
Crawley H (1994) Food Portion Sizes (Second edition). London. HMSO.
Department of Health (1991) Dietary Reference Values for food energy and nutrients in the United Kingdom. Report of the Panel on Dietary Reference Values of the committee on Medical Aspects of Food Policy (COMA). Report on Health and Social Subjects 41. London. HMSO.
Fieldhouse P (1998) Food and Nutrition – Customs and Culture. 2nd Edition. London. Nelson-Thorne.
Geissler CA, Powers HJ (2011) Human Nutrition (12th Edition). London. Elsevier (Core)
Ministry of Agriculture, Fisheries and Food (MAFF) (1996) Manual of Nutrition. 10th Ed. London . HMSO.
Langham–New S, Macdonald IA, Roche HM. (2011) .Nutrition and Metabolism. 2nd Edn. London; Wiley- Blackwell. (core)
Langley Evans S. 2015.Nutrition, Health and Disease: a lifespan approach. 2nd Edn. London; Wiley-Blackwell.
McCance and Widdowson’s The Composition of Foods Integrated Dataset (2015) https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid