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2021/22 Undergraduate Module Catalogue

FOOD2165 Nutrition in the Prevention and Treatment of Disease

10 creditsClass Size: 150

Module manager: Dr Carolyn Auma
Email: C.I.Auma@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2021/22

Pre-requisite qualifications

Pass at level 1 in bioscience/science subject.

This module is mutually exclusive with

FOOD2160Nutrition in the Prevention and Treatment of Disease

This module is approved as a discovery module

Module summary

Various conditions or diseases will be considered in relation to nutrition and diet, such as cardiovascular disease, diabetes, cancers, osteoporosis, the immune system and disorders of the gastrointestinal tract. The course will investigate the relationship between diet and health by providing answers to some of the following questions:- 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, 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 enrol on Nutrition in the Prevention and Treatment of Disease. This 10 credit module is taught by a series of lecturers throughout semester 2.

Objectives

On completion of this module, students should have developed an appreciation and understanding of the role of nutrition in human health. They should also understand where nutrition and diet have a role in either the prevention or treatment of various diseases and disorders.

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


Syllabus

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 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

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

Delivery typeNumberLength hoursStudent hours
Lecture221.0022.00
Private study hours78.00
Total Contact hours22.00
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 lectures and communication with module leader and academics involved in lecture delivery.

Methods of assessment

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


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment1 hr 30 mins100.00
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: 13/10/2021 16:46:53

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