2024/25 Taught Postgraduate Module Catalogue

FOOD5516M Nutrition Across the Lifespan

15 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

Successfully completed BSc Nutrition or other relevant qualification to MSc Nutrition programme

Module replaces

Nutrition through the Lifecourse (FOOD5515M)

This module is not approved as an Elective

Module summary

This module will investigate the nutritional requirements and adequacy through distinct stages in the life course (pre-conception to older age). This will incorporate associated considerations, for example, the determinants of food choice and food preferences and effects on nutritional profiles.

Objectives

This module aims to:
1) Develop students' knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health throughout the human lifecycle
2) Promote an understanding of the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle and improve understanding of the relationship between physiological status and nutritional demand
3) Introduce students to research literature in nutritional science and promote awareness of the many links between diet and disease through the life course

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Understand the role of nutrients in human health at different stages of the life course

2. Understand dietary requirements and nutritional issues concerning vulnerable population sub-groups such as children and adolescents, pregnant women and older adults

3. Identify, using population-based dietary intake data, populations ‘at risk’ of poor nutritional status

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:
SLO1. Technical skills: subject-specific knowledge, e.g., life course nutrition, determinants of dietary behaviour
SLO2. Work ready skills: communication, problem solving & analytical skills, critical thinking, core literacies (WR1,5,9,13)
SLO3. Academic Skills: reflection, critical thinking, academic writing, academic language, ethics, time management, information searching, academic integrity, referencing (AS1-2, 4-10)

Syllabus

Topics which will be covered include: defining nutritional status, dietary reference values and dietary guidelines, factors affecting food choice and barriers to dietary change, nutritional considerations associated with stages in the life course including preconception, pregnancy, lactation, infancy and childhood, adolescence, adulthood and older age(at each stage, discussion of influences on nutritional requirements, adequacy of intakes in the UK, identification of key nutritional issues and public health nutrition challenges, e.g. obesity in childhood, malnutrition in older age).

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	28	1.00	28.00
Independent online learning hours			22.00
Private study hours			100.00
Total Contact hours			28.00
Total hours (100hr per 10 credits)			150.00

Opportunities for Formative Feedback

Active participation in sessions and feedback comments on assignment, lecture activities and out of class activities.

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	1 hr 30 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

The reading list is available from the Library website

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

Disclaimer

Browse Other Catalogues

• Undergraduate module catalogue
• Taught Postgraduate module catalogue
• Undergraduate programme catalogue
• Taught Postgraduate programme catalogue

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD