Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food, Energy and Nutrients | |||
| Reference | AS1007 | Version | 3 |
| Created | August 2021 | SCQF Level | SCQF 7 |
| Approved | June 2018 | SCQF Points | 30 |
| Amended | August 2021 | ECTS Points | 15 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with knowledge of the classification of food commodities, and an understanding of energy balance and nutrients in food. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Describe the classification of the major food commodities and their contribution to a balanced diet. |
| 2 | Describe the principles of energy balance, including methods of its measurement and estimation. |
| 3 | Describe the properties, functions and food sources of nutrients, and the causes and consequences of inadequate and excessive intakes, including prevention and treatment. |
| 4 | Describe the processes involved in nutrient absorption, metabolism, storage, interactions, and excretion. |
| 5 | Explain the concept, determination and application of dietary reference values, and advise about modifying a diet to meet dietary recommendations. |
| Indicative Module Content |
|---|
| Fruits and vegetables, beans and pulses, herbs and spices, dairy foods and milk, eggs, beverages, meat, seafood, cereals, oils and spreads, and the Eatwell Guide. Dietary reference values. Energy, energy balance, energy intake, energy expenditure, physical activity, and physical activity guidelines. Dietary protein, carbohydrate, lipids, water and fluid balance, alcohol, vitamins, minerals and trace elements. Structure, function, distribution, digestion, absorption, transport, storage and excretion; bioavailability; and requirements. Sources, supplementation, fortification, average intakes and nutritional status. Deficiency and toxicity signs, symptoms, prevention and treatment. |
| Module Delivery |
|---|
| Theoretical material is delivered by lectures and web based material that is contextualised by tutorials and practicals including dietary analysis. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 65 | N/A |
| Non-Contact Hours | 235 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Examination | Weighting: | 70% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | An unseen, closed book examination. | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 30% | Outcomes Assessed: | 5 |
| Description: | A report on a 7-day diet and activity diary analysis. | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The first grade represents Component 1 (examination, EX1) weighted as major and the second, Component 2 (report, CW1), weighted as minor. A minimum of Module Grade D is required to pass the module, with compensation of grade E in Component 1 or Component 2 permitted. Non-submission of either component will result in an NS grade. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | AA, AB |
| B | AC, AD, AE, BA, BB, BC, CA |
| C | BD, BE, CB, CC, CD, DA, DB |
| D | CE, DC, DD, DE, EA, EB, EC |
| E | AF, BF, CF, DF, ED, EE, EF, FA, FB, FC, FD |
| F | FE, FF |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to course entry requirements. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | BENDER, D.A., 2014. Introduction to nutrition and metabolism. 5th ed. Boca Raton FL: CLC Press Taylor and Francis Group. |
| 2 | CAMPBELL PLATT, G., ed., 2018. Food science and technology. 2nd ed. Hoboken, NJ: Wiley Blackwell. |
| 3 | DEPARTMENT OF HEALTH, 1991. Dietary reference values for food, energy and nutrients for the United Kingdom. Report on health and social subjects, 41. London: HMSO. |
| 4 | INSEL, P.M., et al., 2017. Nutrition. 6th ed. Burlington, MA: Jones and Bartlett Publishers. |
| 5 | LANHAM-NEW, S.A. et al., eds., 2020. Introduction to human nutrition. 3rd ed. Chichester: Wiley Blackwell. |
| 6 | LANHAM NEW, S.A., MACDONALD, I.A. and ROCHE, H.M., 2010. Nutrition and metabolism. 2nd ed. Hoboken: John Wiley and Sons, Ltd. |
| 7 | SCIENTIFIC ADVISORY COMMITTEE ON NUTRITION, 2011. Dietary reference values for energy. London: TSO. |
| 8 | SCIENTIFIC ADVISORY COMMITTEE ON NUTRITION, 2015. Carbohydrates and health. London: TSO. |