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MODULE DESCRIPTOR
Module Title
Fundamental Science For Nutrition
Reference PL1015 Version 2
Created February 2023 SCQF Level SCQF 7
Approved June 2022 SCQF Points 30
Amended June 2023 ECTS Points 15

Aims of Module
To provide students with knowledge and understanding of the basic concepts of chemistry, biology and food science.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Demonstrate knowledge of the basic concepts and principles of atoms and molecules, bonding and chemical reactions.
2 Demonstrate knowledge and understanding of organic chemistry related to food and nutrition.
3 Demonstrate knowledge of the basic structures, functions and characteristics of cells and tissues.
4 Demonstrate knowledge and understanding of Mendelian genetic inheritance.
5 Record experimental observations and results, perform appropriate calculations and form appropriate conclusions from practical chemistry and biology experiments.

Indicative Module Content
Atoms and molecules. Chemical bonding (hydrogen, ionic and covalent bonding), formulae and reactions (acid-base, redox and polar reactions including oxidation and reduction). General properties of aqueous solutions. Acids, bases and buffers. Nomenclature and properties of major functional groups in carbon-based molecules. Structure and function of the nucleus, ribosomes, endoplasmic reticulum, Golgi body, lysosomes, mitochondria and chloroplasts. Mitosis and meiosis. Structure and function of epithelial, connective, nervous and muscle tissue. Mendel's Laws, inheritance, genotype, phenotype, dominance, sex determination, sex-linkage. Fundamental principles of concentrations, solutions and dilutions. Accurate use of balances and pipettes. Correct and safe use of centrifuges. Light microscopy. Paper and thin layer chromatography. UV/Visible spectrometry. Calculations using and converting between percent by mass, mole fraction and molarity.

Module Delivery
This is a lecture-based module supplemented by tutorials, practical laboratory classes, on-line support material and guided reading.

Indicative Student Workload Full Time Part Time
Contact Hours 62 N/A
Non-Contact Hours 238 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 300 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: 70% Outcomes Assessed: 1, 2, 3, 4
Description: Closed book examination
Component 2
Type: Coursework Weighting: 30% Outcomes Assessed: 5
Description: Lab report

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The first grade represents Component 1 (EX1) weighted as major (70%) and the second, Component 2 (CW1), weighted as minor (30%). A minimum module grade of D is required in both components for a pass. Non-submission of either component will result in an NS grade.
Module Grade Minimum Requirements to achieve Module Grade:
A AA, AB
B AC, AD, BA, BB, BC, CA
C BD, CB, CC, CD, DA, DB
D DC, DD
E AE, AF, BE, BF, CE, CF, DE, DF, EA, EB, EC, ED, EE, EF, FA, FB, FC, FD
F FE, FF
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None, in addition to course entry requirements.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 KOTZ, J.C., TREICHEL, P. and TOWNSEND, JR., 2012, Chemistry & Chemical Reactivity. 8th ed. Belmont, CA: Thomson/Brooks/Cole
2 BRUICE, P.Y., 2017. Organic Chemistry. 8th ed. Upper Saddle River: Pearson
3 BELITZ, H-D. GROSCH, W. and SCHIEBERLE, P., 2009, Food Chemistry. 4th rev. and extended ed. Berlin: Springer-Verlag
4 REECE J.B., et al. 2011. Campbell Biology. 9th ed. Pearson

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