NF7039 - Nutrition, Food Science and Catering (2020/21)
|Module specification||Module approved to run in 2020/21|
|Module title||Nutrition, Food Science and Catering|
|Module level||Masters (07)|
|Credit rating for module||20|
|School||School of Human Sciences|
|Total study hours||200|
|Running in 2020/21||
Nutrition Food Science and Catering
Teaching period: Autumn
Required prior learning: Course entry requirements apply
This module will provide learners with a critical understanding of food safety legislation and practice and the effects of food production, preparation and processing on the nutrient content of food. Learners will also gain an in depth understanding of catering management and the use of nutritional standards in the public sector alongside other key aspects of food systems management. In addition to this learners will gain key professional skills including how to develop professional portfolios, key infection control practices and an in-depth understanding of research processes
Assessment: Will comprise of: critical evaluation report (2500 words) and a portfolio (1500 words)
Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.
Prior learning requirements
Course entry requirements apply
Introducing microbial world (Structure and function) including bacteria, eukaryotes and viruses. Intrinsic and extrinsic factors affecting the growth of micro organisms LO1, LO2
Food preservation: food spoilage and shelf-life, factors causing deterioration of food (biological, physicochemical, biochemical, Methods of controlling microorganisms in food, enzymes in food spoilage, LO1, LO2
Pathogens and food (infection and intoxication) Diet, gut microbiota and health, Food safety (food hygiene) in food production facilities, Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing Practice (GMP) in food manufacture. LO1, LO2
Principles of catering management within the public sector. Financial and institutional constraints on menu planning. LO3, LO4
Development, implementation and monitoring of nutritional standards for catering services.
Sources of nutrients, functional foods and bioactive substances LO4
Management structures within the NHS and other public sector organisations, leadership skills, negotiating change LO4
Core professional skills including development of a professional portfolio, reflective practice, current dietetic professional standards and code of conduct documents, requirements for CPD, team working skills, and the principles of the dietetic care process. LO4
Fundamental infection control principles including clinical microbiology and implication of infection risk and infection control strategies. LO4
How to raise concerns about the safety and well being of service users including whistleblowing and current related health regulatory policy.
Understanding the importance and relevance of consent to treatment and how to obtain this.
The use of technology in relation to dietetic practice including confidentiality and information governance.
The regulations surrounding person identifiable information including: legislation, regulatory guidance, protocols and individual responsibility governing the security, confidentiality and sharing of information. LO4
Use of clinical records to inform service management and improvement, evaluation of interventions, research and public health and by services users; data quality, terminologies, classifications and their use in health and social care. LO4
E-Health (Telehealth, telecare and assistive technologies) including use of communications technology; electronic health records including structure, coded and free text and access and confidentiality LO4
Principles of scientific enquiry, research methodology (qualitative and quantative), audit, governance, ethical procedures, systematic review and meta-analysis.
Safe and effective dietetic practise understanding scope of practice, including an awareness of their limitations and when it is appropriate to seek advice or refer to another professional LO4
Core NHS values including respect, dignity and upholding service user autonomy LO4
Fitness to practice including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge. LO4
Participation in training, supervision, and mentoring LO4
Balance of independent study and scheduled teaching activity
1. Lectures (55 hours) interactive lectures will present the factual elements of the syllabus.
2. Tutorials (11 hours) Small group tutorials will use learner presentations, mini tests, e-learning packages, exercises and informal critical discussion to reinforce the material presented in lectures and to develop key elements of the syllabus.
3. Private study (134 hours) Learners are expected to undertake private study or distance learning by reading through their lecture notes, undertaking background reading from recommended sources and writing up the practical report.
Learning and teaching
On completing this module learners will be able to:
1. Summarise principals and major conventional and modern food preservation methods, the impact this has on the nutritional content of foods and strategies to prevent microbial contamination, food spoilage and food poisoning.
2. Critically evaluate the differing methods of food service and implications for the nutritional quality and safety of food
3. Articulate a deep understanding of how the nutritional standards and guidelines for catering services are developed, implemented and monitored
4. Demonstrate the skills, knowledge and understanding required to meet the expectations of professional behaviours stated within the standards of proficiency for dietitians and the HCPC standards of conduct performance and ethics.
Assessment will comprise of:
1. Critical evaluation report (2500 words)
This will be a critical evaluation of two catering systems used in the public sector. The implications that the systems have in meeting nutritional standards for a variety of patient populations should be considered. This assessment will assess learning outcomes 2 & 3.
2. Portfolio (1500 words)
The completion of a 1500 word portfolio of their learning on the module will demonstrate the learners reflective practice skills. This assessment will assess learning outcomes 1 and 4.
This module forms an essential part of practice based learning preparation. Learners must obtain at least 50% to pass this module. In addition learners must normally obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components
Adams, MR & Moss, MO (2007) Food Microbiology, 3rd edition, London, Royal Society of Chemistry, Cambridge
British Dietetic Association (2016) ‘Model and Process for Nutrition and Dietetic Practice’ https://www.bda.uk.com/publications/professional/model_and_process_for_nutrition_and_dietetic_practice_ (CORE)
Coultate, TP (2009) Food : the chemistry of its components, 5th edition. Cambridge: Royal Society of Chemistry
Cross, M. & MacDonald, B. (2009) Nutrition in Institutions. Wiley-Blackwell
Moon, J. (2004) A handbook of reflective and experiential learning – Theory and practice. London: RoutledgeFalmer
Emerton, V (2007) Essential Guide to Food Additives: a Robust Approach. Leatherhead Food International.
Fellows, P. J. (2009) Food Processing Technology (3rd revised ed) Woodhead Publishing
Forsythe SJ (2002) The Microbiological Risk Assessment of Food. Oxford,Blackwell Publishing
Fox, B. A. & Cameron, A. G. (2000) Food Science, Nutrition & Health. Arnold.
Henry, C. J. K. & Heppell, N. J. (eds) (1998) Nutritional Aspects of Food Processing and Ingredients Aspen Publishers.
Jukes, D (2010) Food Law web pages, University of Reading: http://www.reading.ac.uk/foodlaw/
Paul, A. A. & Southgate, D. A. T. (2002) McCance & Widdowson's The Composition of Foods (Summary Edition). Royal Society of Chemistry.
Pomeranz, Y. & Meloan, C. E. (1987) Food Analysis, Theory and Practice (2nd edition). Van Nostrand Reinhold
Shafiur Rahman, M (2007) Handbook of food preservation. Second edition, CRC Press
Wheelis, M.L. (2008) Principles of Modern Microbiology. Jones and Bartlett.
British Dietetic Association (2012) The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services [Online]. Available at: http://www.bda.uk.com/publications/NutritionHydrationDigest.pdf . (Accessed: 10 June 2013)
Department of Health (2010) Better Hospital Food Programme [Online]. Available at: http://www.hospitalcaterers.org/better-hospital-food/ (Accessed: 10 June 2013
Donaldson, R.J. (2002) Essential Food Hygiene. London: The Royal Society of Health.
Health & Care Professions Council (2013) Standards of Proficiency – Dietitians [Online]. Available at: http://www.hpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf (Accessed: 10 June 2013)
Health Professions Council (2016) Standards of Conduct, Performance and Ethics [Online]. http://www.hcpc-uk.org/assets/documents/10004EDFStandardsofconduct,performanceandethics.pdf