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2021/22 Undergraduate Module Catalogue

FOOD2160 Nutrition in the Prevention and Treatment of Disease

20 creditsClass Size: 150

Module manager: Dr Carolyn Auma

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

Year running 2021/22

Pre-requisite qualifications

Pass at level 1 in bioscience/science subject.

This module is approved as a discovery module

Module summary

• How is the relation between disease and nutrition studied?• What are biomarkers and epidemiology and how can they help us in understanding the links between diet and diseases?• What are the links between disease and nutrition?• How is nutrition used in the prevention and treatment of specific diseases?• Ca 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?• Does dietary fibre affect bioactive absorption?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 enrol on Nutrition in the Prevention and Treatment of Disease. This 20 credit module involves lectures and laboratory demonstrations and is taught throughout semesters 1 and 2. There are laboratory demonstrations investigating the effect of dietary fibre on absorption of dietary components.


On completion of this module, students should have developed an appreciation and understanding of the role of nutrition in human health and disease. They 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. Furthermore, students will gain skills and experience of components of clinical assessment and anthropometric measurements in specific disease states.

Learning outcomes
1. Students will be aware of the role of food in health and disease. Specifically in relation to dental and bone health, gut health, immunology, liver disease, diabetes and cancer.
2. How some foods can act as antioxidants and their mechanisms
3. How nutritional status is measured in terms of physical, biochemical and clinical measures.
4. Demonstrate an understanding of the laboratory skills generic to biochemical and nutritional disciplines
5. Demonstrate data analysis skills including methods in data manipulation and basic statistics, the use of IT databases, data handling and statistical software.
6. Demonstrate written communication in the context of scientific dissemination.

Skills outcomes
Practical problem solving skills;
recording of scientific data and use of a laboratory diary;
technical report writing skills;
time management and numeracy skills.


Tools and techniques for the understanding of occurrence and risk of nutrition-related diseases; Biomarkers and anthropometric measurements in specific disease states; Interpretation of cause and effect in nutrition epidemiology; study designs, and obstacles in measuring association of dietary intakes and disease risk; impact of nutrition intervention programmes and of nutrition education and tools to facilitate eating behaviour change.
Disease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and cardiovascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel syndrome and celiac disease. Nutrition and liver disorders such as fatty liver, hepatitis and cirrhosis; renal disorders such as kidney stones and renal failure, kidney transplant and diet. Nutrition in severe stress. 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

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

Delivery typeNumberLength hoursStudent hours
Practical Demonstration63.0018.00
Private study hours138.00
Total Contact hours62.00
Total hours (100hr per 10 credits)200.00

Private study

Preparation and writing practical reports - 36 hours
Private study and preparation for examination - 102 hours

Opportunities for Formative Feedback

Through attendance at lectures and communication with module leader and academics involved in lecture delivery. Through progress and attendance.

Methods of assessment

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

Assessment typeNotes% of formal assessment
Practical2300 word practical report30.00
Total percentage (Assessment Coursework)30.00

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

Exam typeExam duration% of formal assessment
Online Time-Limited assessment2 hr 00 mins70.00
Total percentage (Assessment Exams)70.00

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: 13/10/2021 16:46:53


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