2021/22 Undergraduate Module Catalogue
FOOD2165 Nutrition in the Prevention and Treatment of Disease
10 creditsClass Size: 150
Module manager: Dr Carolyn Auma
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2021/22
Pre-requisite qualificationsPass at level 1 in bioscience/science subject.
This module is mutually exclusive with
|FOOD2160||Nutrition in the Prevention and Treatment of Disease|
This module is approved as a discovery module
Module summaryVarious conditions or diseases will be considered in relation to nutrition and diet, such as cardiovascular disease, diabetes, cancers, osteoporosis, the immune system and disorders of the gastrointestinal tract. The course will investigate the relationship between diet and health by providing answers to some of the following questions:- How is nutrition used in the prevention and treatment of specific diseases?- Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes?- How is obesity linked to nutrition and disease?- Can diet prevent or treat diseases of the GI tract?- Can diet affect hypertension and heart disease?- How is nutrition linked to severe stress conditions?- How could diet be used as a complete therapy in maintaining health?- What is the role of diet in exercise?- What is the effect of specialized diets - vegetarian, vegan, diets of ethnic minorities?Are you interested in finding the answers to these questions and much more? If you have passed the first year of a degree programme in a biological or chemical science, or have previously passed FOOD1050, you are eligible to enrol on Nutrition in the Prevention and Treatment of Disease. This 10 credit module is taught by a series of lecturers throughout semester 2.
ObjectivesOn completion of this module, students should have developed an appreciation and understanding of the role of nutrition in human health. They should also understand where nutrition and diet have a role in either the prevention or treatment of various diseases and disorders.
1. Students will be aware of the role of food in health and disease. Specifically in relation to dental and bone health, gut health, immunology, liver disease, diabetes and cancer.
2. How some foods can act as antioxidants and their mechanisms
Disease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and cardiovascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel syndrome and celiac disease. Nutrition in severe stress. Nutrition, cancer and HIV infections.
Overall disease prevention and nutrition as treatment; Diet as a complete therapy and nutrition guidelines to maintain health. Specific groups and situations: vegetarians and vegans, ethnic minorities, diet and exercise.
|Delivery type||Number||Length hours||Student hours|
|Private study hours||78.00|
|Total Contact hours||22.00|
|Total hours (100hr per 10 credits)||100.00|
Private study- Private Study: 43 hours
- Revision and exam preparation: 25 hours
- Essay preparation: 10 hours.
Opportunities for Formative FeedbackThrough attendance at lectures and communication with module leader and academics involved in lecture delivery.
Methods of assessment
|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 listThe reading list is available from the Library website
Last updated: 13/10/2021 16:46:53
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