2024/25 Undergraduate Module Catalogue

FOOD2201 Nutritional Issues in the Life Cycle

20 creditsClass Size: 100

Module manager: Dr Hannah Ensaff
Email: h.ensaff@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

Pass level 1 BSc Nutrition

Pre-requisites

FOOD1150

Principles of Human Physiology and Nutrition

This module is not approved as a discovery module

Module summary

It is well recognised that humans need a healthy balanced diet to maintain health and well being. The metabolic demand for different nutrients varies during the lifecycle, with higher demands during periods of rapid growth, for example during pregnancy, infancy and adolescence. Other stages of the life cycle have specific demands and considerations, for example in older age. This module will allow students to gain knowledge and understanding of the science behind the role of diet at different stages of the life cycle and evaluate the adequacy of diets for particular groups of individuals. The theory will be applied to a specific group of the population. Barriers that prevent individuals from adopting healthy diets will be discussed. The complex relationship between diet and health outcomes will be examined at various stages of a lifecourse. Knowledge and skills will be assessed though coursework (1 assignment) and exam.

Objectives

The module aims to:

1) develop students' knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health and well-being throughout the human lifecycle;
2) introduce students to research literature in nutritional science and promote awareness of the evidence base for developing practice in nutrition;
3) initiate students' ability to propose sustainable solutions to real-life nutritional situations.

Learning outcomes
Upon completion of the module, students should be able to:

1) explain the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle;
2) explain the relationship between physiological status and nutritional demand;
3) evaluate the tools used for nutritional assessment at different stages of the lifecycle;
4) confidently use composition data and dietary reference values;
5) explain the rationale behind dietary supplementation and fortification of groups at risk of deficiency;
6) identify possible barriers (eg socio-economic, cultural) that may prevent individuals from adopting recommendations.

Skills outcomes
- Ability to interpret nutritional assessment (diet evaluation and nutritional status) information in relation to requirements.

Ability to consider dietary intake taking into account food choice parameters and influences, eg individual preference, religious and cultural practices

- Ability to use a scientific evidence base to develop practice in nutrition.

Syllabus

- Nutritional considerations associated with stages in the lifecycle including preconception, pregnancy, lactation, infancy and childhood, adolescence, adulthood and older age.
- Concepts of nutrient balance, and nutritional status and its assessment.
- Adaptation to altered demand.
- Assessment of nutritional status at different stages of the lifecycle (eg growth curves).
- Evaluation of diets using dietary reference values and other reference data.
- Use of dietary fortification and supplementation in groups at risk of deficiency.
- Barriers to dietary change.

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	28	1.00	28.00
Independent online learning hours			28.00
Private study hours			144.00
Total Contact hours			28.00
Total hours (100hr per 10 credits)			200.00

Private study

Independent online learning will include use of videos and audio material, as well as some external resources such as current media coverage of nutrition topics. Students are expected to engage in course materials and reading in advance and after contact hours. Materials are designed and ordered to first introduce major concepts of nutritional requirements in adults, including setting dietary reference values and then to progress through the life course to appreciate how nutritional demand changes by age and during preconception, pregnancy and lactation. Set reading is provided from core text books and selected journal articles which are linked through the VLE.

Directed reading for lectures: 60 hours
Additional reading/study: 40 hours
Completion of assignments: 24 hours
Preparation and revision for exams: 20 hours

Opportunities for Formative Feedback

Participation in sessions and feedback comments on assignments

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	Coursework	50.00
Total percentage (Assessment Coursework)		50.00

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

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	1 hr 30 mins	50.00
Total percentage (Assessment Exams)		50.00

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

Reading list

The reading list is available from the Library website

Last updated: 29/04/2024 16:14:15

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