2016/17 Undergraduate Module Catalogue

FOOD3390 Personalised and Clinical Nutrition

10 creditsClass Size: 150

Module manager: Dr Bernadette Moore
Email: J.B.Moore@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2016/17

Pre-requisite qualifications

Successfully completed level 2 of the BSc Nutrition course or equivalent qualification

This module is not approved as a discovery module

Module summary

Evidence is emerging that our genetic make-up determines how we interact with food and nutrients, and explains why some people are more susceptible to disease. This module will deal with the clinical aspects of nutrition, in particular, the role of nutrition in specific disease states. The module will also discuss the role of the Nutrition Profession in healthcare.

Objectives

The module aims to:
- develop knowledge and understanding of the concept of personalised nutrition, including the role of diet-gene interactions on nutritional health outcomes
- develop knowledge and understanding of the role of nutrition in a number of clinical conditions
- raise awareness of the role and limitations of the nutrition professional in the context of healthcare strategies.

Learning outcomes
Upon completion of the module, students should be able to:
- explain the influence of genotype on an individual's response to food and nutrients and susceptibility to diet-related disease
- explain the physical and clinical symptoms of a number of diet related conditions, and their effect on nutrient demand and utilisation
- evaluate and interpret data from the assessment of the nutritional status of clinically-ill patients
- explain the principles of dietary behaviour change techniques
- appreciate the role of the nutrition profession, including the limitation of practice and decision pathways for referral.

Skills outcomes
- Ability to use a scientific evidence base to develop practice in nutrition
- Ability to apply dietary behaviour change techniques.
- Awareness of Professional Code of Ethics and Statement of Professional Conduct set by the UK Voluntary Register of Nutritionists, Association for Nutrition.

Syllabus

- Known examples of diet-gene interactions, genetic basis of diet related disease, ethnic susceptibility to disease, developmental plasticity and maternal conditioning.
- Genetic conditions affecting nutrition including nutrient toxicity (eg haemochromatosis).
- Characteristics of diet related diseases including gastrointestinal and immune disorders.
- Chronic and acute malnutrition.
- Psychological disorders including eating disorders.
- Assessment of nutritional status as affected by clinical conditions, role of nutrition in treatment strategies and disease outcomes.
- Review of the need for professional practice - role of the Association for Nutrition

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	20	1.00	20.00
Practical	1	2.00	2.00
Private study hours			78.00
Total Contact hours			22.00
Total hours (100hr per 10 credits)			100.00

Private study

- Directed reading for lectures: 22 hours
- Additional reading/study: 20 hours
- Writting of reflective log: 20 hours
- Preparation for exam: 14 hours.

Opportunities for Formative Feedback

From contributions to in-class discussions and in preparation of case study for examination.

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Exam with advance information on questions	2 hr	100.00
Total percentage (Assessment Exams)		100.00

Case study undertaken for examination. For resit a different case study must be researched.

Reading list

The reading list is available from the Library website

Last updated: 27/04/2016

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