NU5053 - Techniques in Dietary Assessment (2024/25)
| Module specification | Module approved to run in 2024/25 | ||||||||||||
| Module title | Techniques in Dietary Assessment | ||||||||||||
| Module level | Intermediate (05) | ||||||||||||
| Credit rating for module | 15 | ||||||||||||
| School | School of Human Sciences | ||||||||||||
| Total study hours | 150 | ||||||||||||
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| Running in 2024/25(Please note that module timeslots are subject to change) |
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Module summary
This module focuses on the concepts and techniques used in nutritional science and research. It covers dietary assessment methodology and broad principles of epidemiology in the context of nutrition and dietetics. The module supports on-going development of professional skills.
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 health statistics and data, this will aid development and understanding concepts regarding nutritional epidemiology.
Prior learning requirements
NU4005 (Human Nutrition)
Syllabus
1. Dietary patterns of individuals and populations, sub-groups, and the general population; considering for example, factors such as, age, ethnicity (1,3)
2. Dietary assessment methodology: weighed intake methods; food frequency questionnaires; recall methods; diet history taking, with a practical application of these dietary assessment tools (1,2)
3. Formulating specific diets and menu plans (1)
4. Food composition data: databases, dietary analysis soft and food tables (1, 2)
5. Analysis of dietary intake data using software (2)
6. Food intake at a national and household Level; exploration of national food supplies (1)
7. Evaluation of dietary data (2)
8. Dietary Reference Values (1, 3)
9. Biological markers (2, 3)
10. Health data and statistics encompassing concepts and principles of epidemiology (3)
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 (24 hours) and tutorial workshops; web-based learning and through the guided use of learner-centred learning resources. Practical classes and small group work will be used to consolidate the learners learning with guidance for directed activities.
Learning outcomes
On successful completion of this module learners 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 composition data to analyse dietary intake and evaluate the data gained.
3. Demonstrate an understanding of the basic principles of health data within the context of nutritional research.