2017/18 Undergraduate Module Catalogue

FOOD2160 Nutrition in the Prevention and Treatment of Disease

20 creditsClass Size: 150

Module manager: Prof Alan Mackie
Email: a.r.mackie@leeds.ac.uk

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

Year running 2017/18

Pre-requisite qualifications

A pass in year one in a suitable University programme or taking FOOD1050

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? 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, the 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 enroll on Nutrition in the Prevention and Treatment of Disease.This 20 credit module involves lectures and laboratory exercises and is taught throughout semesters 1 and 2. There are six laboratory sessions investigating biomarkers for disease states and on absorption of dietary components, these are held in semester 1 in weeks 12 to 17 inclusive at 2 to 5 on Wednesdays. If you want to know more then please email a.j.day@leeds.ac.uk with your questions.

Objectives

On completion of this module, students should be able to develop an appreciation and understanding of the role of nutrition in human health and disease. Students 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. Students will gain skills and experience of components of clinical assessment and anthropometric measurements in specific disease states and will gain knowledge of the diagnosis of nutrition-related diseases in theory and practice.

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

Syllabus

Tools and techniques for the understanding of occurance 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

Delivery type	Number	Length hours	Student hours
Lecture	44	1.00	44.00
Practical	6	3.00	18.00
Private study hours			138.00
Total Contact hours			62.00
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.
Through progress and attendance at seminars and practicals.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Practical	Practical Reports	20.00
Total percentage (Assessment Coursework)		20.00

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

Exams

Exam type	Exam duration	% of formal assessment
Practical Exam / OSCE	3 hr 00 mins	80.00
Total percentage (Assessment Exams)		80.00

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: 05/07/2018

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