Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Nutrition Through The Life Span | |||
| Reference | AS2013 | Version | 2 |
| Created | August 2021 | SCQF Level | SCQF 8 |
| Approved | June 2018 | SCQF Points | 15 |
| Amended | August 2021 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with an understanding of the metabolic demands, nutritional requirements and portion sizes at key stages throughout life, considering current guidelines and practice to achieve these. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Explain the nutritional requirements throughout the stages of the life span including factors which affect food choice, preparation and dietary manipulation. |
| 2 | Understand the policies and guidelines to improve health outcomes and reduce health inequalities through the life span. |
| 3 | Apply knowledge of nutrients, energy content of foods and drinks, nutritional requirements, and standard portion sizes through the life span. |
| Indicative Module Content |
|---|
| Nutritional requirements throughout the life span: pre-conceptual, foetal life, pregnancy, lactation, infancy, childhood, adolescence, adulthood, ageing and senescence. Factors affecting nutritional requirements, food choice, preparation and dietary manipulation including: physiological and metabolic changes, age, gender, socioeconomics circumstances, psychology, beliefs, ethnicity, religion, culture, lifestyle, food sustainability and physical activity. Public health, health inequalities, health outcomes, UNICEF, WHO. Guidelines. |
| Module Delivery |
|---|
| Theoretical material is delivered by lectures and web based materials, supported by tutorials and practical sessions |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 36 | N/A |
| Non-Contact Hours | 114 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | 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: | 80% | Outcomes Assessed: | 1, 2 |
| Description: | Component 1 is an unseen, closed book examination. | ||||
| Component 2 | |||||
| Type: | Practical Exam | Weighting: | 20% | Outcomes Assessed: | 3 |
| Description: | Component 2 is an objective structured practical examination (OSPE). | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The first grade represents Component 1 (EX1) weighted as major and the second, Component 2 (PE1), 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, AC |
| B | AD, AE, BA, BB, BC, BD, CA |
| C | 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 |
| F | FD, FE, FF |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | AS1008 International Nutrition and Culture, and AS1007 Food, Energy and Nutrients (or equivalent). |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | DEPARTMENT OF HEALTH, 1991. Dietary reference values for food and nutrients for the United Kingdom. London: HMSO. |
| 2 | FOOD STANDARDS AGENCY. 2002. Food portion sizes. 3rd edition. London: HMSO. |
| 3 | GIBNEY, M.J., et al. 2013. Introduction to human nutrition. 2nd edition. Oxford: Wiley Blackwell. |
| 4 | LANGLEY EVANS, S. 2015. Nutrition, health and disease: a lifespan approach. 2nd edition. Oxford: Wiley Blackwell. |