2017/18 Undergraduate Module Catalogue

FOOD2165 Nutrition in the Prevention and Treatment of Disease

10 creditsClass Size: 150

Module manager: Prof Alan Mackie
Email: a.r.mackie@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2017/18

Pre-requisite qualifications

Pass at level 1 in bioscience/science subject.

This module is mutually exclusive with

FOOD2160

Nutrition in the Prevention and Treatment of Disease

This module is approved as a discovery module

Module summary

- How is nutrition used in the prevention and treatment of specific diseases?- Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes? - How is obesity linked to nutrition and disease? - Can diet prevent or treat diseases of the GI tract? - Can diet affect hypertension and heart disease? - How is nutrition linked to severe stress conditions? - How could diet be used as a complete therapy in maintaining health? - What is the role of diet in exercise? - What is the effect of specialized diets - vegetarian, vegan, the diets of ethnic minorities?Are you interested in finding the answers to these questions and much more?If you have passed the first year of a degree programme in a biological or chemical science, or have previously passed FOOD1050, you are eligible to enroll on Nutrition in the Prevention and Treatment of Disease.This 10 credit module is taught by a series of lectures throughout semester 2. If you want to know more then please email a.j.day@leeds.ac.uk with your questions.

Objectives

On completion of this module, students:
- should be able to develop an appreciation and understanding of the role of nutrition in human health and disease;
- will acquire in-depth understanding of diet as a means of health promotion of individuals, populations and specific groups such as children, elderly, women and ethnic minority groups;
- will gain knowledge of the diagnosis of nutrition-related diseases in theory.

Syllabus

Disease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and cardivascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel syndrome and celiac disease. Nutrition in severe stress. Nutrition, cancer and HIV infections.

Overall disease prevention and nutrition as treatment; Diet as a complete therapy and nutrition guidelines to maintain health. Specific groups and situations: vegetarians and vegans, ethnic minorities, diet and exercise.

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

- Private Study: 43 hours
- Revision and exam preparation: 25 hours
- Essay preparation: 10 hours.

Opportunities for Formative Feedback

Through attendance at lecture and tutorials

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	1 hr 30 mins	100.00
Total percentage (Assessment Exams)		100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 18/09/2017

Disclaimer

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