Prerequisites for Module
None, in addition to course entry requirements.
Corequisite Modules
None.
Precluded Modules
None.
Aims of Module
To provide the student 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
| 10 | Practicals
| 6 | Supervised Assessment
| 2 |
Directed Study
| | Directed Study
| 4 |
Private Study
| | Private Study
| 81 |
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
| | Coursework | 5
| | Examination | 1,2,3,4,5
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The coursework consists of a written report which addresses part of learning outcome 5. The student must analyse a 7 day weighed inventory and activity diary to complete the module.
Indicative Bibliography
| 1. | Department of Health (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom London: HMSO.
| | 2. | Fieldhouse P (1998) Food and Nutrition: Customs and Culture 2nd ed, London: Stanley Thornes.
| | 3. | Garrow JS & James WPT (1993) Human Nutrition and Dietetics Edinburgh: Churchill Livingstone.
| | 4. | Murcott A (1998) The Nation's Diet: The Social Science of Food Choice Harlow: Addison Wesley Longman Ltd.
| | 5. | Shuls ME, Shike M, Olsen JA & Ross CA (1998) Modern Nutrition in Health and Disease 9th ed, Philadelphia: Lea and Febiger.
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