2024/25 Undergraduate Module Catalogue

FOOD1051 Introduction to Human Nutrition

10 creditsClass Size: 150

Module manager: Dr Giorgia Cioccoloni
Email: G.Cioccoloni@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

A Level in Chemistry and Biology or equivalent qualification

This module is mutually exclusive with

1151

Module replaces

FOOD1050, FOOD1150

This module is approved as a discovery module

Module summary

This module will introduce you to basic concepts and principles of Nutritional Science. You will cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency.

Objectives

The module aims to provide students with knowledge and understanding in the principles underpinning Nutritional Science, including nutrients and nutrient balance, and dietary requirements and guidelines for different populations. The module will also introduce students to food composition modification.

Learning outcomes
On successful completion of the module students are expected to:
1. Identify main sources of key nutrients (i.e., staple foods and novel foods) for different population groups
2. Define what nutrients are and how they are used by the body, including the recommended intakes for each and the consequences of nutrient deficiency

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:
3. Academic skills: reflection, critical thinking, academic writing, academic language, information searching and retrieval, academic integrity, referencing (AS1,2,4,5,7,8,9,10)
4. Work ready skills: communication, time management, planning & organisation, teamwork/collaboration, interpersonal skills, core literacies (WR1-3,10,13)
5. Enterprise skills: creativity and innovation in starting new social enterprises, working and communicating with others, planning and mobilising resources (ES6,7)

Syllabus

Themes to be explored will typically include:
Theoretical: nutrients that sustain life (macro and micronutrients), main sources of key nutrients, principles of nutrient balance (e.g., energy, N, and other), nutrient deficiencies, dietary requirements and dietary guidelines (with reference to UK and global perspectives).

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	20	1.00	20.00
Private study hours			80.00
Total Contact hours			20.00
Total hours (100hr per 10 credits)			100.00

Opportunities for Formative Feedback

Formative feedback will be provided to students during class lectures, using polls such as Vevox, and using mid and final module evaluation exercise outputs.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	Coursework	100.00
Total percentage (Assessment Coursework)		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: 12/07/2024 11:19:03

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