2017/18 Undergraduate Module Catalogue

FOOD3071 Diet and Cardiovascular Health

10 creditsClass Size: 150

Module manager: Dr Christine Bosch
Email: C.Bosch@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2017/18

Pre-requisite qualifications

Pass at 2nd year level in suitable University programme

This module is approved as a discovery module

Module summary

After smoking, diet has the greatest influence on the preventable nature of diseases such as cancers and heart disease. Where does the evidence come from that initiated world-wide campaigns such as '5-a-day?' What is the French Paradox? Does a Mediterranean diet really benefit everyone, or is it just all to do with the sunshine? Diet and Health will start by discussing epidemiology, putting into context the implications of reducing disease risk by improved diets. Optimum nutrition, particularly in relation to use of supplementation, will be debated. However, the underpinning theme of the module is cardiovascular health and interactions of diet. With this in mind, we will discuss the background physiology and biochemistry of endothelial function and how endothelial dysfunction can lead to cardiovascular diseases such as coronary heart disease and stroke. The implications of diets high in fat and fructose, or low in fibre and folate will be considered. Using examples from recent research, the influence of dietary phytochemicals, such as polyphenols (in red wine, coffee, tea and chocolate), glucosinolates (in broccoli) and isoflavones (in soya) will be discussed. Furthermore, cognitive performance is influenced by diet and health status, including endothelial health, and this will be explored particularly in relation to Alzheimer’s disease.

Objectives

On completion of this module, students will have gained knowledge and understanding of the functions of food and nutrients and their relationship to health and disease, and will be aware of recent advances in specific topics.

Syllabus

Introduction to BSc module and concepts in Diet and Health
Endothelial function and dysfunction
Cardiovascular health and diet
Role and mechanism of dietary fats in atherosclerosis
Phytochemical bioavailability and bioactivity
Tea, coffee, cocoa and citrus evidence explored for cardiovascular health
Folate and fructose and health: role of diet-gene interactions
Hypertension and dietary interventions
Vascular health and Alzhemier’s Disease

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	14	1.00	14.00
Seminar	6	1.00	6.00
Private study hours			80.00
Total Contact hours			20.00
Total hours (100hr per 10 credits)			100.00

Private study

- Private study on lecture material, directed reading and examination preparation: 54 hours
- Directed reading with seminar presentation with a written report: 15 hours
- Preparation for seminars: 6 hours.

Opportunities for Formative Feedback

From attendance at lectures throughout the semester.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	directed reading for compulsory exam question	0.00
Total percentage (Assessment Coursework)		0.00

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

Exams

Exam type	Exam duration	% of formal assessment
Exam with advance information on questions	2 hr 00 mins	100.00
Total percentage (Assessment Exams)		100.00

Question 1 is pre-seen and compulsory, plus another 2 questions from a total choice of 4.

Reading list

The reading list is available from the Library website

Last updated: 19/03/2018

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