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MODULE DESCRIPTOR
Module Title
Life Cycle Nutrition
Reference AS2027 Version 5
Created August 2017 SCQF Level SCQF 8
Approved September 2004 SCQF Points 15
Amended August 2017 ECTS Points 7.5

Aims of Module
To provide students with an understanding of the different metabolic demands and nutritional requirements at key stages throughout life and the dietary means to satisfy these, and of diabetes mellitus type II and obesity and their clinical and nutritional management.

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 cycle including factors which affect food choice in relation to current dietary guidelines.
2 Explain the medical and dietetic management of diabetes mellitus.
3 Explain the development and occurrence of obesity and its medical, surgical and dietetic management.
4 Apply knowledge of nutrients, energy content of foods and drinks, nutritional requirements, and standard portion sizes through the life cycle in food preparation and dietary manipulation.

Indicative Module Content
Preconceptional nutrition, nutrition during gestation, lactation, infancy, childhood, adolescence and senescence. Construction of diets and adaptation of recipes, preparation of food, management of meals and dishes, portion size, evaluation of recipes. Factors affecting food choice across the life span. Qualitative and quantitative methods for assessment of food and nutrient intake. Use of anthropometric norms through the life span. Provision of therapeutic diets (clinical and community), modifications of normal diet, evaluation of recipes to meet dietary recommendations. Diabetes mellitus type II, definition, historical aspects, epidemiology, classification, presentation, diagnosis, management, and complications. Obesity, definitions, development, occurrence, complications, and management (pharmacological, dietary, medical and surgical). Verbal and written communication of nutritional requirements.

Module Delivery
Theoretical material is delivered by lectures and web based materials, supported by tutorials and practical sessions including role play and the involvement of service users and volunteer clients.

Indicative Student Workload Full Time Part Time
Contact Hours 46 N/A
Non-Contact Hours 104 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, 3
Description: C1 is an unseen, closed book examination.
Component 2
Type: Practical Exam Weighting: 20% Outcomes Assessed: 4
Description: C2 is an Objective Structured Practical Examination.

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
This module is assessed using the two components of assessment as detailed in the Assessment Plan. To pass this module, students must achieve a module grade D or better.
Module Grade Minimum Requirements to achieve Module Grade:
A Final aggregate mark of 70% or greater and a minimum of 35% in C1 and C2.
B Final aggregate mark of 60-69% and a minimum of 35% in C1 and C2.
C Final aggregate mark of 50-59% and a minimum of 35% in C1 and C2.
D Final aggregate mark of 40-49% and a minimum of 35% in C1 and C2.
E Marginal fail. Final aggregate mark of 35-39% and a minimum of 35% in C1 and C2.
F Fail. A mark of less than 35% in either Component.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module AS1023 Macronutrients, and AS1024 Global and Social Nutrition (or equivalents).
Corequisites for module AS2023 Micronutrients.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 DEPARTMENT OF HEALTH, 1991. Dietary reference values for food and nutrients for the United Kingdom. London: HMSO.
2 GIBNEY, M.J., et al., 2010. Introduction to human nutrition, 2nd ed. Oxford: Wiley-Blackwell.
3 LANGLEY-EVANS, S., 2009. Nutrition: a lifespan approach. Oxford: Wiley-Blackwell.
4 GANDY, J., 2014. Manual of dietetic practice, 5th ed. Oxford: Wiley-Blackwell.
5 FOOD STANDARDS AGENCY, 2002. Food portion sizes, 3rd ed. London: HMSO.


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