2017/18 Taught Postgraduate Module Catalogue

FOOD5515M Nutrition Through the Lifecourse

20 creditsClass Size: 100

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

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

Year running 2017/18

This module is approved as an Elective

Module summary

Module aims and learning outcomes will be achieved primarily through the use of seminars with small group exercises, lectures and guest lectures with expertise on relevant topics. Students interested in this module as an elective should take note of module prerequisite qualifications. Enrolment in this module is restricted to 30 students; students for whom this module is compulsory will have priority.

Objectives

The module aims to:

1) To develop students’ knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health throughout the human lifecycle
2) Promote an understanding of the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle and improve understanding of the relationship between physiological status and nutritional demand
3) Introduce students to research literature in nutritional science and promote awareness of the many links between diet and disease through the life course
4) Initiate students’ ability to propose sustainable solutions to real-life nutritional situations

Learning outcomes
On completion of this module students will:

1. Have an improved understanding of the role of nutrients in human health at different stages of the life course

2. Have an improved understanding of dietary requirements and nutritional issues concerning vulnerable population groups such as children, pregnant women and the elderly

3. Be able to identify, using population-based dietary intake data, populations ‘at risk’ of poor nutritional status

4. Have an improved understanding of how scientific evidence is used to make dietary recommendations, and how these recommendations should be applied in different population groups.

5. Have an appreciation of the multi-factorial nature of the influence of food choice and how this may have an impact on efforts to improve diets.

6. Have an awareness of the global distribution of nutrition related health problems.

7. An awareness of some of the large nutrition surveys that are used to study nutrition in populations

8. Evaluate the tools used for assessment of nutritional status at different stages of the life cycle

9. Explain the rationale behind nutritional

Skills outcomes
- Ability to interpret nutritional assessment information in relation to an individual’s goals and preferences, and how to modify nutritional intake taking into account occupation, individual preference, religious and cultural practices
- Ability to use a scientific evidence base to develop practice in nutrition

Syllabus

Defining nutritional status
Dietary reference values and dietary guidelines
Factors affecting food choice
Dietary issues through the life course including:
Infants, Children and adolescents
Pre-conception, Pregnancy
Older adults
At each stage, discussion of influences on nutritional requirements, adequacy of intakes in the UK, identification of key nutritional issues and approaches for rectification.

Within each life stage, key public health nutrition challenges, including aspects of:
Diet and dental health
Diet and cancer
Diet and cardiovascular disease
Diet and diabetes
Diet and bone health
The impact of obesity in childhood, pre-conceptually, during pregnancy and in adulthood

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	36	1.00	36.00
Practical	2	2.00	4.00
Private study hours			160.00
Total Contact hours			40.00
Total hours (100hr per 10 credits)			200.00

Private study

Independent on-line learning will include use of videos, audio material, 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 lifecourse 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: 10 hours
Directed reading for lectures: 50 hours
Additional reading/study: 40 hours
Preparation for seminars: 10 hours
Writing of pregnancy data analysis assignment: 10 hours
Preparation of individual presentation: 11 hours
Preparation and revision for exams: 20 hours

Opportunities for Formative Feedback

Active participation in seminars and tutorials.
Submission of formatively assessed blogs on the VLE
Completion of assessments.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Poster Presentation	Individual presentation of key nutrient	20.00
Computer Exercise	1500 combined write-up of data-analysis session, plus essay style discussion of one nutrient of choice	20.00
Total percentage (Assessment Coursework)		40.00

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

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	2 hr	60.00
Total percentage (Assessment Exams)		60.00

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

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