HN5002 - Nutrition Science 1 (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Nutrition Science 1|
|Module level||Intermediate (05)|
|Credit rating for module||30|
|School||School of Human Sciences|
|Total study hours||300|
|Running in 2017/18||
This module focuses on the concept of energy and nitrogen balance in humans and deals with their role in health and disease. It also aims to develop a critical understanding of the physiological and biochemical determinants of nutritional status with reference to micronutrients and to demonstrate the metabolic consequences of deficit and excessive nutrient intakes with reference to man
Prior learning requirements
Human Nutrition (HN4003), Cellular and Molecular Systems (DI4002)
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 energy and nitrogen balance and their contribution to human nutritional status. To apply this understanding to practical situations where there are implications for human health, for example, obesity, starvation and cachexia.
To develop a critical understanding of the physiology and biochemistry of micronutrients. To demonstrate the metabolic consequences of insufficient and excessive nutrient intakes in human nutrition. 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.
The specified learning outcomes will be developed around a framework based on the following subject matter:
The concepts of essentiality and requirements, including water and oxygen. Macronutrients and energy (including alcohol); nutritional balance and turnover: principles of techniques used for the measurement of metabolic balance and turnover rates; digestion and transport; significance of body pools of energy and nutrients. Integration of metabolism.
Energy balance: principles and methods for measurement of gross, digestible, metabolisable and net energy values of diets; measurement of energy expenditure rates; BMR, physical activity and thermogenesis; factors influencing energy intake and expenditure; the regulation of energy balance; dietary, thermoregulatory, pharmacological and exercise-induced thermogenesis. Storage forms of energy.
Nitrogen balance: dynamics of protein turnover; essentiality and requirements for amino acids; principles and methods for biological and chemical assessment of dietary protein quality; dietary and physiological factors influencing dietary nitrogen utilisation; colonic nitrogen salvage; determination of protein requirements. Disturbances in energy balance including obesity, starvation, cachexia and sarcopenia.
Micronutrients: physiological and biochemical aspects of vitamin, mineral and trace element metabolism, to include: dietary sources, chemistry, metabolic functions, turnover, storage, catabolism and excretion; physiological, biochemical and clinical consequences of insufficient, imbalanced and excessive intakes of micronutrients; physiological basis for assessment of requirement; parameters for assessment their nutritional status.
Metabolic roles of the essential fatty acids. Cellular generation of reactive oxygen species. Endogenous and dietary anti-oxidants.
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 (12 hours); web based learning (30 hours) and through the guided use of student-centred learning resources (176 hours). Practical classes and small group work (6 hours) will be used to consolidate the student with guidance for directed activities (20 hours). Self managed time and private study should be spread out over the whole year and not left until the final weeks.
On successful completion of this module students will be able to:
- Explain the concepts of balance and turnover and the theory and practise of their measurements with particular reference to energy and protein and demonstrate an appreciation of the factors implicated in energy balance regulation in humans.
- Explain the concept of protein quality and its measurement in humans and select appropriate analytical techniques for the experimental study of aspects of energy and nitrogen balance.
- Explain how minerals and vitamins are metabolised in the body and have developed an awareness of the limitations of current knowledge and methodologies relevant to the physiology and biochemistry of human nutrition
- Have developed an ability to apply nutritional theory to practical situations
This module will be summatively assessed by three web-based multiple choice questions whereby an average mark is taken, a progress exam (1 hour) and a piece of coursework (used to provide formative feedback, 1500 words), and an unseen exam (1 hour).
Students will undertake experimental studies measuring their own energy balance and to statistically analyse class energy balance data. The findings will be submitted as a written report.
Learning Manager Meetings: in order to pass this module, students must attend at least two meetings with their Learning Manager (one in Autumn and one in Spring) in order to reflect upon, discuss and plan their approach to learning and organisation of their study
|Web-based multiple choice||20%||3, 4|
Bender DA. (2014) An Introduction to Nutrition & Metabolism. 5th Ed. London CRC Press.
Geissler C, Powers H. (2010). Human Nutrition. 12th Ed. London; Churchill Livingstone. (CORE)
Gibney MJ, Macdonald IA, Roche HM (2011) Nutrition & Metabolism 2nd Edn. Blackwell. (CORE)
Smith JL, Gropper SS. (2012). Advanced Nutrition and Human Metabolism. 6th Edn. California USA; Wadsworth Publishing Co. Inc. (CORE)
McArdle WD, Katch FI, Katch, VL. (2004). Exercise Physiology: Energy, Nutrition and Human Performance. Philadelphia: Lippincott Williams & Wilkins.
Frayn KN. (2010). Metabolic regulation: A Human Perspective. 3rd Edn. London; Wiley-Blackwell.
Langley Evans S. (2015). Nutrition, Health and Disease: a lifespan approach. 2nd Edn. London; Wiley-Blackwell.