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MODULE DESCRIPTOR
Module Title
Nutritional Epidemiology
Reference AS3024 Version 6
Created August 2019 SCQF Level SCQF 9
Approved September 2004 SCQF Points 15
Amended August 2019 ECTS Points 7.5

Aims of Module
To provide students with the ability to evaluate the methods and findings of nutritional epidemiology relevant to the interactions between environmental factors, lifestyle, diet and chronic diseases and to understand how this informs public health strategies and the primary prevention of diseases.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Evaluate critically and synthesize the epidemiological and experimental evidence for the involvement of diet in the aetiology and pathogenesis of chronic diseases.
2 Explain and evaluate the demographic statistics relating to chronic diseases and their principal risk factors.
3 Discuss how epidemiology informs practice and public health strategies.
4 Evaluate critically the techniques used to assess nutrient intake and nutritional status and explain the factors influencing the latter.

Indicative Module Content
Retrospective, prospective and ecological design; interventions, outcomes and evaluation in epidemiology; risk factor analysis; systematic reviews and meta-analysis; methods for assessing nutrient intakes and their validity; static and functional biochemical tests for assessing nutritional status; population survey methods for anthropometry and nutritional status; sensitivity and specificity of methods; diet and cardiovascular diseases, cancers, gastrointestinal disease, dental caries and osteoporosis encompassing aspects of physiological and and cellular and moleculat mechanisms in aetiology and pathogenesis. Role and function of non-nutritive dietary components, and functional foods. Concept of individual optimal nutrition.

Module Delivery
Theoretical material is delivered by lectures and web based materials.

Indicative Student Workload Full Time Part Time
Contact Hours 35 N/A
Non-Contact Hours 115 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: 100% Outcomes Assessed: 1, 2, 3, 4
Description: Component 1 is an unseen closed book examination.

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
This module is assessed using the one component 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 mark of 70% or greater.
B Final mark of 60-69%.
C Final mark of 50-59%.
D Final mark of 40-49%.
E Marginal fail. Final mark of 35-39%.
F Fail. A mark of less than 35%.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module AS1023 Macronutrients, AS1024 Global and Social Nutrition, AS2023 Micronutrients, AS2027 Life Cycle Nutrition, and AS2028 Nutritional Research Methods (or equivalents).
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 GEISSLER, C.A. and POWERS, H., 2010. Human Nutrition, 12th ed. London: Elsevier Health Sciences Churchill Livingstone.
2 GIBSON, R., 2005. Principles of nutritional assessment, 2nd ed. Oxford: Oxford University Press.
3 SCOTTISH INTERCOLLEGIATE GUIDELINES NETWORK, 2007. Risk estimation and the prevention of cardiovascular disease: a national clinical guideline. Edinburgh: SIGN.
4 WORLD CANCER RESEARCH FUND, 2007. Food, nutrition, physical activity and the prevention of cancer: a global perspective. Washington DC: American Institute for Cancer Research.

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781