Prerequisites for Module
None, in addition to course entry requirements.
Corequisite Modules
None.
Precluded Modules
None.
Aims of Module
To provide students with the ability to understand the requirements for macronutrients as sources of energy and for other essential functions, the patterns of dietary consumption in the United Kingdom, and the social and nutritional causes and consequences of protein-energy malnutrition and its prevention.
Learning Outcomes for Module
On completion of this module, students are expected to be able to:
| 1. |
Describe macronutrients in terms of their main features including methods of analysis and their distribution in foods and assess nutrient intakes by a weighed inventory and activity diary.
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| 2. |
Explain nutritional concepts relevant to macronutrients including that of nutrient balance.
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| 3. |
Explain the requirements for macronutrients and how they are determined.
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| 4. |
Describe protein-energy malnutrition and how it may be prevented.
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| 5. |
Explain the existence of differences in food choice and consumption in different cultures, the factors affecting health, causing poverty and malnutrition world-wide, and identify the organisations involved in combating these.
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Indicative Module Content
Carbohydrates and dietary fibre. Lipids, essential fatty acids, eicosanoids. protein and nitrogen balance. Alcohol. Energy value of macronutrients, direct and indirect calorimetry, energy balance and adaptation to altered energy intake and output. Dietary sources of macronutrients, their calculation manually and using a computer program. Protein-energy malnutrition, prevalence, signs and methods available for prevention. Culture and food choice, especially as applied to ethnic groups resident in the UK. Social and geographical patterns of food consumption and health in the UK. Household Food Survey. Causes of poverty and malnutrition in the world, emphasising issues related to demographic, political, and economic factors. International organisations involved in issues relating to food availability and nutrition.
| Indicative Student Workload
Contact Hours
| Full Time | Lectures
| 48 | Tutorials
| 11 | Practicals
| 6 | Assessment
| 2 |
Directed Study
| | Directed Study
| 4 |
Private Study
| | Private Study
| 80 |
Mode of Delivery
Theoretical material is delivered by lectures and discussed in tutorials, and a computer program and calorimetry are used in practical classes.
Assessment Plan
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Learning Outcomes Assessed
| | Component 1 | 1,2,3,4,5
| | Component 2 | 5
| | Component 3 | 1
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Component 1 is an examination.
Component 3 is a 7-Day diet and activity assessment completed as a competence.
Component 2 is a report (essay).
Indicative Bibliography
| 1. | BENDER, D.A., 2008. Introduction to Nutrition and Metabolism. 4th ed. Boca Raton FL: CLC Press Taylor and Francis Group.
| | 2. | BRITISH NUTRITION FOUNDATION, 2007. 40th Anniversary Briefing Paper: Food availability and our changing diet. Nutrition Bulletin 32, pp.187-249.
| | 3. | GIBNEY, M.J. et al., 2009. Introduction to Human Nutrition. 2nd ed. Oxford: Wiley-Blackwell.
| | 4. | MINISTRY OF AGRICULTURE, FISHERIES AND FOOD, 1990. Household food consumption and expenditure : annual report of the National Food Survey Committee, with a study of trends over the period 1940-1990. London: HMSO.
| | 5. | MURCOTT, A., 1998. The Nation's Diet: The Social Science of Food Choice. Harlow: Addison Wesley Longman Ltd.
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