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2021/22 Undergraduate Module Catalogue

FOOD1150 Principles of Human Physiology and Nutrition

20 creditsClass Size: 150

Module manager: Sally Moore
Email: s.moore2@leeds.ac.uk

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

Year running 2021/22

This module is mutually exclusive with

FOOD1050Elements of Human Nutrition

This module is not approved as a discovery module

Module summary

This module serves to introduce underpinning physiological processes that govern health, the impact of nutrition on such processes, and how nutritional assessment techniques can be used to understand such processes.

Objectives

• Introduce students to scientific principles underpinning nutritional science, including the biochemistry of nutrients and non-nutrients and their metabolism by the human body
• Provide an overview of human physiological systems with relevance to human nutrition
• Provide an overview of nutrient sources in the diet
• Provide an overview of the recommendations for optimal nutrition of the general population and special populations.
• Introduce students to methodology related to diet/food composition and diet and health assessment.
• Introduce students to factors that affect personal food habits, including cultural and socio-economic determinants of food choice.

Learning outcomes
1. Explain the processes of ingestion, digestion, absorption, metabolism and excretion for nutrients
2. Explain physiological processes that govern human health
3. Recall current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets;
4. Explain how food composition data is obtained and discuss the advantages and disadvantages of this data in diet evaluation;
5. Apply basic nutritional assessment techniques and discuss the advantages and disadvantages of their use to evaluate health status;
6. Explain the role of culture and socio-economic factors on the food habits and food choice.

Skills outcomes
- Use of basic nutritional assessment techniques.


Syllabus

- Nutrient structure and function, sources of nutrients and non-nutrients in the diet
- Physiological systems in the body such as basic nutrient metabolism, the endocrine, circulatory, respiratory and immune systems.
- Nutritional Guidelines, basic nutritional assessment techniques.
- Role of culture and socio-economic factors on the food habits and food choice.

Teaching methods

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment12.002.00
Lecture401.0040.00
Private study hours158.00
Total Contact hours42.00
Total hours (100hr per 10 credits)200.00

Private study

-Directed reading for lectures: 68 hours
- Additional reading/study: 52hours
- Preparation of diet-evaluation assignment (25% of module): 20hours
- Preparation and revision for exams (50% of module): 18 hours.

Opportunities for Formative Feedback

Progress will be formally monitored through course-work assignments (summative assessment).

General feedback on assessment performance will be posted on the VLE, while individual feedback will also be provided upon marking of assessments

Formative feedback will be given regularly during taught sessions in response to independent learning tasks.

Methods of assessment

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information


Coursework
Assessment typeNotes% of formal assessment
Assignment1,500 word dietary assessment50.00
Total percentage (Assessment Coursework)50.00

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


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment1 hr 00 mins50.00
Total percentage (Assessment Exams)50.00

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

Reading list

There is no reading list for this module

Last updated: 30/06/2021 16:21:40

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