2024/25 Taught Postgraduate Module Catalogue

FOOD5061M Nutrition and Health

15 creditsClass Size: 100

Module manager: Carolyn Auma
Email: c.i.auma@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

Pre-requisite qualifications

For MSc Nutrition and MSc Food Science and Nutrition, the student should have a relevant Undergraduate qualification in Health and/or Science.

This module is not approved as an Elective

Module summary

Building on the core Nutrition modules covered in Semester 1, students will take a closer look at our current understanding of the relationships between diet and health by exploring how different dietary approaches are applied to the prevention and management of specific diseases or conditions, within the scope of practice for an Association for Nutrition (AfN) Associate Registered Nutritionist. Specialist thematic areas that may be covered in the module may include some or all the following: ‘diet & gut health’, ‘diet & cancer’, ‘diet & diabetes’, diet & bone health’, and ‘diet & cardiovascular health’.

Objectives

The module aims to:

1. Review the role of nutrition in the pathogenesis and management of specific diseases and/or conditions, e.g., diabetes mellitus, cardiovascular disease, irritable bowel syndrome.
2. Highlight the importance of several determinants, e.g., religious and cultural beliefs, socio-economic, geographical, and environmental factors in shaping and influencing the relationship between populations’ diet and disease outcomes.
3. Promote the students’ ability to critically evaluate and clearly communicate the scientific evidence on the relationship between diet and health to a specified target audience.

Learning outcomes
On successful completion of the module students should have the ability to:

1. Understand of the role of diet in population-level human health and disease management, including the relevance of current evidence for specific sub-groups, e.g., children, elderly, ethnic minorities.
2. Identify and critically appraise the scientific evidence that forms the basis for current dietary prevention and management principles of specific disease and/or conditions, including the limitations of different recommendations based on the methodological approaches for generating evidence.
3. Communicate aspects relating to the role of diet in human health and disease to specific target audiences.

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:

1. Academic skills: critical thinking, presentation skills, academic writing, academic language, information searching, academic integrity, referencing (AS2,3,4,5,8-10)
2. Technical skills: subject-specific knowledge, e.g., applications of dietary approaches to the management of some long-term nutrition-related conditions
3. Work ready skills: communication, collaboration, critical thinking, interpersonal skills (WR1,3,9,10)
4. Sustainability skills: critical thinking, information searching (SS3,10)
5. Digital skills (information, data and media literacies; digital communication, collaboration, and participation)

Syllabus

Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module

Teaching methods

Delivery type	Number	Length hours	Student hours
Supervision	1	1.00	1.00
Lectures	23	1.00	23.00
seminars	4	2.00	8.00
Independent online learning hours			30.00
Private study hours			88.00
Total Contact hours			32.00
Total hours (100hr per 10 credits)			150.00

Opportunities for Formative Feedback

(1) Students will have opportunities to obtain formative feedback on tasks and individual contributions during the active-learning lecture, seminar and workshop sessions, including coursework assessment clinics.

(2) A class Padlet will be made available for purposes of collaborative learning outside of classroom, which will be moderated by the Module Leader. For group activities, students will also be given the option to use collaborative software available to them, e.g., Teams channels in a class Teams space (with the module leader having access).

(3) Progress will be formally monitored through individual formative and individual assignments (summative assessment). Formative test (MCQ) made available on VLE to be completed by students in their own time – content based on thematic areas covered within module.

(4) General feedback on assignment performance will be posted on Minerva, while individual feedback will also be provided upon marking of the assignment via Turnitin. Feedback from work carried out by previous cohorts will also be made available to students in current cohort for their learning.

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: 26/04/2024

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