2017/18 Undergraduate Module Catalogue

FOOD2201 Nutritional Issues in the Life Cycle

20 creditsClass Size: 150

Module manager: Dr Hannah Ensaff
Email: h.ensaff@leeds.ac.uk

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2017/18

Pre-requisite qualifications

successfully pass level 1 BSc Nutrition or equivalent qualification

Pre-requisites

FOOD1150

Principles of Human Physiology and Nutrition

This module is not approved as a discovery module

Module summary

It is well recognised that humans need a healthy balanced diet to maintain health and well being. The metabolic demand for different nutrients varies during the lifecycle, with higher demands during periods of rapid growth, for example during pregnancy, infancy and adolescence. Other stages of the life cycle have demands associated with repair, for example during the ageing process. This module will allow students to gain knowledge and understanding of the science behind the role of diet at different stages of the life cycle and evaluate the adequacy of diets for particular groups of individuals. The theory will be applied to the formulation of a diet/menu for a specific group of the population. Barriers that prevent individuals from adopting healthy diets will be discussed. The module will use case-studies to illustrate the complex relationship between diet and health outcomes. Knowledge and skills will be assessed thought coursework (essay and case-study assignment) and exam.

Objectives

The module aims to:

1) develop students knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health and well-being throughout the human lifecycle;
2) introduce students to research literature in nutritional science and promote awareness of the evidence base for developing practice in nutrition;
3) initiate students ability to propose sustainable solutions to real-life nutritional situations.

Learning outcomes
Upon completion of the module, students should be able to:

1) explain the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle;
2) explain the relationship between physiological status and nutritional demand;
3) evaluate the tools used for nutritional assessment (dietary assessment and nutritional status) at different stages of the lifecycle;
4) confidently use composition data (in paper or electronic format) and dietary reference values to formulate diets and menus suitable for specific population groups;
5) explain the rationale behind dietary supplementation and fortification of groups at risk of deficiency;
6) identify possible barriers (eg socio-economic, cultural) that may prevent individuals from adopting recommendations.

Skills outcomes
- Ability to analyse and evaluate food intake records, recipes and diets manually or using computer programmes

- Ability to interpret nutritional assessment (diet evaluation and nutritional status) information in relation to an individual's goals and preferences, and how to modify dietary intake taking into account occupation, individual preference, religious and cultural practices

- Ability to use a scientific evidence base to develop practice in nutrition.

Syllabus

- Human physiology and nutrient biochemistry associated with stages in the lifecycle including conception, pregnancy, lactation, infancy, adolescence, adulthood and old age.
- Concepts of nutrient balance, homeostasis and homeorrhesis.
- Adaptation to altered demand.
- Assessment of nutritional status at different stages of the lifecycle (eg growth curves, metabolic markers, clinical markers).
- Formulation and evaluation of diets using dietary reference values and other reference data.
- Use of dietary fortification and supplementation in groups at risk of deficiency.
- Barriers to dietary change.

Teaching methods

Delivery type	Number	Length hours	Student hours
Computer Class	2	2.00	4.00
Lecture	36	1.00	36.00
Independent online learning hours			20.00
Private study hours			140.00
Total Contact hours			40.00
Total hours (100hr per 10 credits)			200.00

Private study

Independent online learning will include use of U-tube videos, audio material, Desktop lecture capture and preparation of blogs via the VLE, as well as some external resources such as current media coverage of nutrition topics. Students are expected to engage in course materials and reading well in advance of contact hours. Materials are designed and ordered to first introduce major concepts of nutritional requirements in adults, including setting dietary reference values and then to progress through the life course to appreciate how nutritional demand changes by age and during pregnancy and lactation. Set reading is provided from core text books and selected journal articles which are linked through the VLE.

Independent online learning using material from VLE: 20 hours
Directed reading for lectures/seminars: 60 hours
Additional reading/study: 40 hours
Writing of pregnancy data analysis assignment: 10 hours
Preparation of case study report: 10 hours
Preparation and revision for exams: 20 hours

Opportunities for Formative Feedback

From the blogs submitted in semester 1, and from in class mini tests and group exercises

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Case Study	Case Study report 1000 words	25.00
Computer Exercise	1000 word write up of data analysis using Excel	25.00
Reflective log	Max. 250 words – posted on VLE	0.00
Total percentage (Assessment Coursework)		50.00

the reflective log is a formative blog -

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	2 hr 00 mins	50.00
Total percentage (Assessment Exams)		50.00

The standard exam mis an MCQ format exam as is the resit.

Reading list

The reading list is available from the Library website

Last updated: 18/09/2017

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