2017/18 Undergraduate Module Catalogue

FOOD1050 Elements of Human Nutrition

10 creditsClass Size: 150

Module manager: Dr Caroline Orfila
Email: c.orfila@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2017/18

Pre-requisite qualifications

A level Chemistry or Biology, or entry requirements for Certificate in HE in Food Science (for part time students).

This module is mutually exclusive with

FOOD1150

Principles of Human Physiology and Nutrition

This module is approved as a discovery module

Module summary

This 10 credit module is taught with lectures throughout semester 2. - How much do you eat? - What is your energy or calorific intake?- Are your nutrient levels adequate? - Would simple changes to your diet benefit your health?The module should appeal to anyone with a science background and who has an interest in nutrition. if you have any questions about the module contact Dr Caroline Orfila: c.orfila@leeds.ac.uk

Objectives

The module aims to:
To introduce the elements of nutrient function and metabolism, dietary intakes and food sources, deficiency diseases and nutritional requirements, during different stages of life.

Learning outcomes
Upon completion of the module, students should be able to:
- recognise the structure of nutrients and non-nutrients and identify sources of these nutrients in the diet;
- recall current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets;
- explain how food composition data is obtained and discuss the advantages and disadvantages of this data in diet evaluation;
- apply basic nutritional assessment techniques (eg basic anthropometry) and discuss the advantages and disadvantages of their use to evaluate health status;
- explain the role of culture and socio-economic factors on the food habits and food choice.

Syllabus

- Digestion, absorption and metabolism of food components
- Role of macro (carbohydrates, protein, fat and dietary fibre) and micro nutrients (vitamins and minerals) in human nutrition
- Energy balance
- Recommended daily allowances and nutrient requirements
- Food composition tables and dietary calculations
- Food and nutritional requirements during different stages of life
- Dietary assessment methods

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	22	1.00	22.00
Private study hours			78.00
Total Contact hours			22.00
Total hours (100hr per 10 credits)			100.00

Private study

Directed reading for lectures: 53 hours
Preparation and revision for examination: 25 hours.

Opportunities for Formative Feedback

Progress will be formally monitored through attendance and progress with directed reading.

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	1 hr 00 mins	100.00
Total percentage (Assessment Exams)		100.00

MCQ and a question - same format for resit

Reading list

The reading list is available from the Library website

Last updated: 18/01/2017

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