FB3NDH-Nutrition in Health and Disease

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: 2021/2

Module Convenor: Prof Julie Lovegrove
Email: j.a.lovegrove@reading.ac.uk

Type of module:

Summary module description:

• 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, cardiovascular disease, cancer, bone health, metabolic diseases (obesity, metabolic syndrome and type 2 diabetes), allergy/intolerance, gastrointestinal disease (irritable bowel syndrome) and the impact of prebiotics and probiotics on gut microbiome.


• Train student in appropriate 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, cardiovascular disease, cancer, bone health, metabolic diseases (obesity, metabolic syndrome and type 2 diabetes), allergy/intolerance, gastrointestinal disease (irritable bowel syndrome) and the impact of prebiotics and probiotics on gut microbiome.


• Train student in appropriate techniques for assessing and giving diet and healthy living advise 

Assessable learning outcomes:

On completion of the course, students should be able to:

• Understand major issues of nutrition during the life cycle


• 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.


• Understand positive and negative influences on health of various diets, food components, nutrients, probiotics and prebiotics.


• Demonstrate understanding of topical issues in nutritional sciences


• Demonstrate ability to give appropriate diet and healthy living advise and understanding and application of professionalism and ethics of nutrition


• Understand and use motivational techniques for effective diet and lifestyle changes


• Effectively communicate complex nutritional issues clearly and with critical evaluation

Additional outcomes:

Have developed a number of key skills such as critical evaluation, use of on-line databases and writing skills, motivational techniques for effective healthy living advise and communication skills including oral presentations.

Outline content:

A lecture course dealing with issues of nutrition during the life cycle and how dietary factors (foods, nutrients, non-nutrients, prebiotics and probiotics) 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 and microbiota, nutrition and chronic disease, including cancer, bone disease, obesity, allergy, brain function (Ahlzimers Parkinsons) cardiovascular diseases, metabolic syndrome, diabetes, IBS and enteric infection.

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.

Student give an oral presentation on nutrition issues related to health and disease and ask questions of their peers.

Brief description of teaching and learning methods:

This course comprises primarily of lectures and self-directed learning in addition to a practical session on appropriate techniques for giving healthy living advise.

The coursework includes preparing a poster on an issue related to nutrition in health and disease and presenting in Autumn term (week 10-TBC) (30%)

The coursework comprises a MCQ in the Spring term (approx. week 3) relating to the Healthy Living Assessment aspect of the module delivered on blackboard (10%).

Contact hours:

	Autumn	Spring	Summer
Lectures	18	25
Seminars	7	5
Practicals classes and workshops		7
Guided independent study:
Wider reading (independent)	25	10
Wider reading (directed)	20	10
Exam revision/preparation		27
Advance preparation for classes	10	10
Preparation for presentations	16
Revision and preparation		10
Total hours by term	96	104	0
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	60
Oral assessment and presentation	30
Class test administered by School	10

Summative assessment- Examinations:

2 hours.  Unseen exam including 5 compulsory short answer questions and 2, from a choice of 4, essay style questions.

 

Summative assessment- Coursework and in-class tests:

Preparation of a poster addressing a key issue relating to nutrition in health and disease which is presented. The students will also be expected to ask relevant questions to their peers

Relative percentage of coursework 30%

Submission Deadline(s): Week 10 & 11 of Autumn Term

Healthy Living test via Blackboard after ‘Diet & Healthy Living Assessment training’ and requires attaining pass mark (70%) before progressing to practical for ‘Diet and Healthy Living Assessment’ practical.

Relative percentage of coursework 10%

Submission Deadline(s): Week 3 of Spring Term

Formative assessment methods:

As part of the Healthy Living Assessment aspect of the module formative feedback is given on a number of assessment measures and on giving healthy living advise.

Penalties for late submission:

The Support Centres 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 (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: 30 September 2021