FBMNS2-Scientific Basis for Nutritional Requirements and Policy

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2019/0

Email: g.g.kuhnle@reading.ac.uk

Type of module:

Summary module description:

This moduleÌýprovides students with a broad overview of the fundamentals of human nutrition and the application of these fundamentals in a public health context.

Aims:

• Understanding of the concepts underlying nutrition


• Associtation between nutrition and publc health


• Development of public health intervention


• Giving healthy living advice

Assessable learning outcomes:

Students will be able to describe the role of nutrients in health and homeostasis as the basis for dietary recommendations; they will be able to describe energy balance and deficiency disease. Students will also be able to critically evaluate measures of dietary intake and status and to relate and apply fundamental concepts from nutrition to the study of, and in interventions for, public health. Students will learn how to give healthy living advice.

Additional outcomes:

Students will have knowledge of the different types of epidemiological studies and their use/limitations in nutrition research and an understanding of factors influencing implementation of public health nutrition at population level. Interprofessional learning.

Outline content:
This course is structured over 2 semesters, in the first semester students will be expected to develop an understanding of the digestion, metabolism of the macronutrients and the requirements and the functions of the micronutrients in growth repair and homeostasis, they will explore methods for measuring dietary intake and nutritional status leading in semester 2 to the application of knowledge of these topics in the critical appraisal of epidemiological and experimental data used in deriving population dietary recommendations aimed at reducing risk of chronic disease. They will explore the importance of an evidence base for public health practice and consider approaches to health promotion.

Global context:
This module is structured to address much of the core knowledge expected of those using the title Registered Nutritionist by the Association for Nutrition. As such there will be special workshops on professional ethics and responsibility and the legal framework for nutrition practitioners.

Brief description of teaching and learning methods:
This course comprises lectures, the preparation of a public health type press release related to the students own diets, an external speaker presentation session, and a course work that included critical appraisal of a research article.

Summative assessment- Examinations:
2 hours

Summative assessment- Coursework and in-class tests:

Newspaper article due in week 7 (10%)

Spring term:Ìý Healthy Living test via Blackboard (10%) after training for ‘Diet & Healthy Living Assessment' training and requires attaining pass mark before progressing to practical for ‘Diet and Healthy Living Assessment’ practical., Group presentation/Journal club (10%); Appraisal of journal article (5%) Relative percentage of course-work: 35% of Final Mark?

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:
50%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 10 April 2019