2016/17 Undergraduate Module Catalogue

PSYC3535 Cognition and Nutrition

15 creditsClass Size: 70

Module manager: Prof Louise Dye
Email: l.dye@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2016/17

Pre-requisite qualifications

Successful completion of Year 2 of:
BSc Psychology or MPsyc, BSc Advanced Psychology (and its International and Industrial variants)

This module is not approved as a discovery module

Module summary

This course of lectures and associated seminars will examine state of the art evidence, methods and current thinking on the effect of food and nutrients on cognitive function across the lifespan from development in children to cognitive decline (and its prevention) in ageing.

Objectives

A major objective is to develop students’ critical appraisal of research methods used to generate this evidence. Recent developments of techniques in molecular biology, brain imaging and nutrigenomics have enabled identification of genes linked to behavioural traits and cognitive function and the effects of ingested nutrients on activity beyond the blood brain barrier. At the same time, there is considerable commercial interest in “brain foods” often with purported but unsubstantiated effects on cognitive function. This course will develop students understanding of the effects of nutrients on cognitive function and their ability to synthesize and critically evaluate evidence from a range of sources and types of study.

Learning outcomes
On completion of this module students should be able to:
- demonstrate comprehensive understanding of the effects of food and food components on cognitive function across the lifespan;
- critically evaluate how psychological and biological factors can interact with respect to diet and cognitive function;
- demonstrate critical understanding of technical measurement of brain function, biological processes and cognitive functions
- demonstrate thorough understanding of the complexity of multiple influences on diet and cognitive function;
- summarise, synthesize and evaluate research findings on specific nutrients and their effects on cognitive function through specific literature searches.

Skills outcomes
This module supports the development of:

- analytical thinking
- information retrieval, synthesis and evaluation
- evidence-based reasoning
- time management
- critical discussion

Syllabus

The following topics will be covered:
- Introduction to the biopsychological approach to diet and cognitive function
- Epidemiological evidence for diet-cognition relationships
- Methods for measuring brain function and cognition (cognitive assessment; mood assessment, brain imaging etc)
- Nutrigenomics: Genetics of Brain and Cognition and their interactions with Dietary and Environmental factors
- Diet and cognitive function across the lifespan;
- Nutrition and cognitive development/function (phospholipids, omega 3’s, iron and other nutrients, herbal extracts and nutraceuticals)
- Effects of Breakfast on cognitive function in children and adults
- Obesity, Diabetes and Cognitive decline
- Dieting, Restraint and Cognitive function
- Summary and revision lecture

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	11	1.50	16.50
Seminar	2	2.00	4.00
Independent online learning hours			12.00
Private study hours			117.50
Total Contact hours			20.50
Total hours (100hr per 10 credits)			150.00

Private study

Students will have 117.5 private study hours. It is envisaged that this time will be spent as follows:
Reading specific articles prior to each lecture:11 x 3 hours 33 hours
Independent literature searches and preparing coursework assignment 50 hours
Additional 12 hours online learning (above) - using library tutorials to perform searches/use Endnote or similar
Revision 34.5 hours

Opportunities for Formative Feedback

In seminars individual student progress will be monitored through in-depth discussions of key journal articles. The module leader will be able to provide individual feedback to student responses / discussion points.
The discussion board will be used to regularly exchange information between students and address any issues that arise during the course. Students will be encouraged to use the discussion forum to update each other and to post relevant material covered in the media during the course.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Literature Review	1500 words	60.00
Total percentage (Assessment Coursework)		60.00

Each student will select a food component or nutrient from a presented list and will be required to perform a mini-review of the studies which have examined that nutrient using a specific approach (e.g. epidemiological, RCT, intervention) possibly in a specific sample (e.g. children) in the case of nutrients with extensive research available. They will produce summary tables for the studies retrieved and write a 1500 word (max) critical evaluation of this evidence,

Exams

Exam type	Exam duration	% of formal assessment
Unseen exam	1 hr	40.00
Total percentage (Assessment Exams)		40.00

Exam will consist of 20 MCQs and 2 short answer questions from a choice of 5.

Reading list

The reading list is available from the Library website

Last updated: 27/04/2016

Disclaimer

Browse Other Catalogues

• Undergraduate module catalogue
• Taught Postgraduate module catalogue
• Undergraduate programme catalogue
• Taught Postgraduate programme catalogue

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD