FBMNS1-Fundamentals of Human Nutrition

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FBMNS2 Scientific Basis for Nutritional Requirements and Policy
Module version for: 2017/8

Module Convenor: Dr Danny Commane

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

Summary module description:
This course is intended to provide postgraduate students with a firm understanding of the fundamentals of Human Nutrition, including the dietary requirements for macro and micronutrients, the non-nutritive components of foods, and of approaches to assessing nutritional status in populations and individuals.

Aims:
• A course dealing with macronutrient and micronutrient essentiality to enable students to grasp the use and limitations of the basic tools of nutritional science: food composition databases, Dietary Reference Values, dietary assessment, nutritional status.
• To provide a basic knowledge of nutritional requirements for growth and maintenance.
• To introduce topics of current interest, including dietary fibre and selected vitamins and minerals in food and nutrition.

Assessable learning outcomes:

On completion of the course, students should be able to: • Interpret and evaluate data from specific dietary assessment exercises, using appropriate analytical methods and dietary reference values. • Identify the three basic 'tools' of nutrition, and discuss their scientific base and application: composition of foods tables, dietary reference values and national surveys of diet, in particular, the National Diet and Nutrition Survey (Henderson et al. 2003). • Outline the fundamentals of nutrient balance, including macronutrients and selected micro-nutrients.


Additional outcomes:

Outline content:
A course dealing with macronutrient and micronutrient essentiality to enable students to grasp the use and limitations of the basic tools of nutritional science: food composition databases, Dietary Reference Values, dietary assessment, nutritional status. Introduction to topics of current interest, including dietary fibre, selected vitamins and minerals in food and nutrition, and the effects of food processing on nutrition.

Brief description of teaching and learning methods:
This course comprises lectures, a dietary assessment assignment (involving the interpretation and evaluation of data from an assessment exercise and the writing of a newspaper article based on their findings).

Contact hours:
  Autumn Spring Summer
Lectures 27
Tutorials 8
Guided independent study 65
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written exam 80
Written assignment including essay 15
Class test administered by School 5

Other information on summative assessment:
Coursework
Newspaper article: contributes 15% to total module mark.
Submission Deadline(s): Week 8 of term

Examination: 80% of Final Mark
Written examination during the Summer Term
Examination (2 hours. 5 compulsory short answers (30%) and 2 out of 4 long essay questions (35% each))

Alternative assessment to written examination: 85% of Final Mark
This is for international students who are studying at Reading in the Autumn Term only and are not present in the Summer Term

Formative Blackboard exercises marked for completeness constitute 5 % of the final mark
3,000 word essay in place of the written examination. The essay title will be agreed after consultation with the module leader. It is the student’s responsibility to contact the module leader and agree the essay title.

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:

2 hours


Requirements for a pass:
Pass mark for the module is 50%

Reassessment arrangements:
Written examination during the University re-examination period in August.

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:

Last updated: 31 March 2017

Things to do now