2024/25 Taught Postgraduate Module Catalogue

FOOD5427M Personalised Nutrition

15 creditsClass Size: 150

Module manager: Dr Katherine Markwell
Email: FoodEnquiries@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

Pre-requisite qualifications

Successfully admitted to MSc Nutrition programme having completed BSc Nutrition course or other equivalent related qualification.

Module replaces

Obesity and Personalised Nutrition in the 21st Century (FOOD5426M)

This module is not approved as an Elective

Module summary

In the past few decades the prevalence of obesity has escalated world wide. Alongside this, advances in genomics have begun to explain how genetic variation determines body weight and how we interact with food and metabolize nutrients. This module will discuss the concept of ‘Personalised Nutrition’, which aims to integrate genetics/genomics knowledge with traditional nutritional management approaches to both: explain why some people are more susceptible to disease, and to better prevent chronic disease.

Objectives

The module aims to:
Develop knowledge and understanding of the concept of personalised nutrition, including the role of diet-gene interactions on nutritional health outcomes.
Provide insight into the complex aetiology of obesity and understanding of the influence of obesity on health and disease risk. Develop understanding of the role of nutrient-gene interactions in determining health and disease

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
Upon completion of the module, students should be able to:
1. Explain the role of genetics and epigenetics on an individual's response to food and nutrients and susceptibility to diet-related disease
2. Discuss the etiology of obesity and explain its influence on susceptibility to chronic disease
3. Apply the concept of personalised nutrition to the evaluation of case studies; identifying diet-related conditions in individuals and formulating personalised recommendations for health improvement
4. Critically appraise and interpret current scientific literature related to obesity and personalised nutrition

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Work Ready Problem solving WR5
2. Work Ready core literacy WR13
3. Academic Skills, critical thinking, writing, language, ethics, information, integrity, referencing and time management AS2, 4-10

Syllabus

Introduction to ‘-omics’ in Nutrition
How to critically review scientific literature
Advances in genomics and nutrigenetics
Gene:nutrient interactions: Iron
Obesity, metabolic syndrome and type 2 diabetes
Steatotic liver disease
The role of lifestyle, life stages (e.g., menopause) and the environment on obesity and metabolic disease
The roles of epigenetics and the gut microbiome in healthy ageing
Citizen science & novel technologies for disease prevention
Using large digital datasets to promote healthy and sustainable diets and lifestyles
Clinical nutrition in practice
Tutorial for case studies

Teaching methods

Delivery type	Number	Length hours	Student hours
Supervision	1	2.00	2.00
Lecture	10	2.00	20.00
Seminar	3	2.00	6.00
Private study hours			122.00
Total Contact hours			28.00
Total hours (100hr per 10 credits)			150.00

Opportunities for Formative Feedback

Through in-class discussions of scientific literature and with notes posted on the module page, or via emails to the whole student cohort. During the tutorial sessions.

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	2 hr 00 mins	100.00
Total percentage (Assessment Exams)		100.00

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

Reading list

There is no reading list for this module

Last updated: 08/08/2024 12:44:46

Disclaimer

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