Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Nutrition Through The Life Span | |||
| Reference | PL2013 | Version | 2 |
| Created | April 2023 | SCQF Level | SCQF 8 |
| Approved | June 2022 | SCQF Points | 15 |
| Amended | June 2023 | 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 | Describe the nutritional requirements throughout the stages of the life span including factors which affect food choice, preparation and dietary manipulation. |
| 2 | Define 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: | 100% | Outcomes Assessed: | 1, 2, 3 |
| Description: | Closed book examination | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (EX1) comprises 100% of the module grade. A minimum of Module Grade D is required to pass the module. Non-submission will result in an NS grade. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A |
| B | B |
| C | C |
| D | D |
| E | E |
| F | F |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | PL1008 International Nutrition and Culture, and PL1007 Food, Energy and Nutrients, in addition to SCQF level 8 entry requirements 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 | LANGLEY EVANS, S. 2015. Nutrition, health and disease: a lifespan approach. 2nd edition. Oxford: Wiley Blackwell. |
| 4 | Lanham-New S et al (2020) Introduction to Human Nutrition 3rd edition. Nutrition Society. Chichester: Wiley Blackwell |