FB3NHD-Nutrition, Health and Disease (Part taught with FBMNH1)

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2NS Nutritional Science or AP1A18 Digestion and Nutrition
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2018/9

Module Convenor: Prof Julie Lovegrove

Email: j.a.lovegrove@reading.ac.uk

Type of module:

Summary module description:

This module will be co-taught with FBMNH1 and FBMNH2

To cover issues relating to human nutrition during the life cycle (including pregnancy, lactation, childhood, adolescents and elderly) in health and disease?. To inform students of the subject matter relevant to the interface between human nutrition and food science?. To acquaint students with a balanced account of current issues in nutrition which impinge on diet, health and disease. To provide the student with an understanding of topical issues in nutritional sciences which have made major advancements over the last decade including the areas of diet and cognition, nutrition in cardiovascular disease prevention, diet and gut microbiome, nutririon in canvcer, inflammation, allergy, gut disorders.

To train the students in approproate techniques for assessing and giving diet and healthy living advise

Aims:

?To cover issues relating to human nutrition during the life cycle (including pregnancy, lactation, childhood, adolescents and elderly) in health and disease?. To inform students of the subject matter relevant to the interface between human nutrition and food science?. To acquaint students with a balanced account of current issues in nutrition which impinge on diet, health and disease. To provide the student with an understanding of topical issues in nutritional sciences which have made major advancements over the last decade including the areas of diet and cognition, nutrition in cardiovascular disease prevention, diet and gut microbiome, nutririon in canvcer, inflammation, allergy, gut disorders.

To train the students in approproate techniques for assessing and giving diet and healthy living advise

Assessable learning outcomes:

On completion of the course, students should be able to:? i) Understand major issues of nutrition during the life cycle? ii) Have an appreciation of the science base of controversial issues of nutrition policy: e.g. the dietary aetiology of obesity, heart disease, immune function, bone disease, diabetes, cancer, cognition and GI diseases. iii) Understand positive and negative influences on health of various diets, foods, food components and nutrients. iv) Demonstrate understanding of topical issues in nutritional sciences., vi) Demonstrate ability to give appropriate diet and healthy living advise and understanding and application of professionalism and ethics of nutrition vii) understand and use motivational tehniques for effective diet and lifestyle changes

 

Additional outcomes:

Have developed a number of key skills such as critical evaluation of evidence, use of on-line databases, writing skills, delivery of diet and healthy living advise

Outline content:

A lecture course dealing with issues of nutrition during the life cycle and how dietary factors (foods, nutrients and non-nutrients) contribute to human health, healthy ageing and disease development. Specific topics include: nutrition in preconception, pregnancy, infancy, adolescence and the elderly, nutrition and ageing, appetite, colonic health, nutrition and chronic disease, including cancer, bone disease, obesity, allergy, brain function (Ahlzimers, Parkinsons) cardiovascular diseases, metabolic syndrome and diabetes, IBS and enteric infection. Importance of nutrition in the clinical setting, in sports and exercise will and in relation to gut health and the microbiome. 

Training in assessment of health markers (eg blood pressure, blood cholesterol and glucose, waist circumference etc) and appropriate delivery of diet and healthy living advise

 

Brief description of teaching and learning methods:

This course comprises primarily of lectures and self-directed learning in addition to practical sessions on training and assessment on delivery of measurement and delivery of dietary and healthy living advise . The coursework comprises two multiple choice test delivered on blackboard at the end of the Autumn and Spring term

Contact hours:

	Autumn	Spring	Summer
Lectures	28	31
Practicals classes and workshops		5
Work-based learning		2
Guided independent study	72	62
Total hours by term	100.00	100.00
Total hours for module	200.00

Summative Assessment Methods:

Method	Percentage
Written exam	70
Class test administered by School	30

Summative assessment- Examinations:
2 hours

Summative assessment- Coursework and in-class tests:

Coursework: ?Two module tests via Blackboard at the end of Autumn (10%) and Spring (10%) term. ?Relative percentage of coursework: 20%? Submission Deadline(s): Week 1 Spring term and week 1 Summer term.

Healthy Living test via Blackboard (10%) after training for ‘Diet & Healthy Living Assessment' training and requires attaining pass mark before progressing to practical for ‘Diet and Healthy Living Assessment’ practical. 

Formative assessment methods:

Penalties for late submission:
The Module Convener will apply the following penalties for work submitted late:

where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (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.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August 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:

Last updated: 12 December 2018