FB2NS-Nutritional Science

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Terms in which taught: Autumn / Spring term module
Non-modular pre-requisites:
Modules excluded:
Module version for: 2017/8

Module Convenor: Dr Danny Commane

Email: d.m.commane@reading.ac.uk

Summary module description:


This course builds on FB1PN, Here we consider the availability of macronutrients and micronutrients in the diet, their use by the body and the requirements of nutrients for homeostsis. We also aim is to enable undergraduate students to grasp the use, and the limitations of basic tools of nutritional science: they will develop skills in the clinical and biochemical assessment of nutritional status, they will use dietary surveys and explore the dietary reference values. They will also begin to consider the contribution of nutritional science in establishing public health priorities 

Assessable learning outcomes:

On completion of the course, students should be able to: Interpret and critically evaluate data from experimental exercises, using appropriate analytical methods and dietary reference values. They should be able to identify and use the basic ‘tools’ of nutrition, including: the composition of foods tables, the dietary reference values and the national surveys of diet, in particular, National Diet and Nutrition Survey (e.g. Henderson, Gregory and Irving 2003). Students should be well able to outline the fundamentals of nutrient balance, and to describe the use of the macronutrients and selected micro-nutrients at the biochemical and phsyiological levels.

Additional outcomes:

Outline content:
Dietary energy and energy balance; the macronutrients; the micronutrients; water and electrolytes; phytochemicals; the dietary reference values; nutritional surveys; nutritional assessment.

Brief description of teaching and learning methods:
This course comprises lectures, video podcasts, online blackboard exercises, and practical classes.

Contact hours:
  Autumn Spring Summer
Lectures 15 15
Practicals classes and workshops 14 15
Guided independent study 71 70
Total hours by term 100.00 100.00
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written exam 70
Set exercise 30

Other information on summative assessment:
2 laboratory practical write-ups, Relative percentage of coursework: 30%

Submission deadlines: 2 weeks after laboratory classes.

Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:

    2 hours

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Written examination during the University re-examination period

    Additional Costs (specified where applicable):

    1) Required text books: 2) Specialist equipment or materials: 3) Specialist clothing, footwear or headgear: 4) Printing and binding: 5) Computers and devices with a particular specification: 6) Travel, accommodation and subsistence:

    None, although a nutrition text is highly recommended

    Last updated: 31 March 2017

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