FB2NS-Nutritional Science

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Dr Charlotte Mills

Email: c.e.mills@reading.ac.uk

Type of module:

Summary module description:

You will learn about different nutrients in the diet, how they are used in the body and the consequences of nutrient imbalance on human health as well as learn about dietary recommendations, nutritional assessment and nutrition research methods.

Aims:

This module builds on FB1PN. Here we consider the availability of macronutrients and micronutrients in the diet, their use by the body and the requirements of nutrients for homeostasis. We also aim to enable undergraduate students to grasp the use, and the limitations of basic tools of nutritional science; they will use dietary assessment tools and dietary surveys, explore dietary recommendations and population-based nutritional guidance, and experience a clinical research study. They will also begin to consider the link between diet and health.

Assessable learning outcomes:

On completion of the course, students should be able to interpret and critically evaluate data from the clinical research study. They should be able to identify and use the basic ‘tools’ of nutrition, including: Ìýmethods of dietary assessment, dietary reference values and national surveys of dietary intake (e.g. the UK’s National Diet and Nutrition Survey), as well as being able to perform anthropometric measurements. Students should be able to describe the fundamentals of nutrient balance, and to describe the use of the macronutrients and selected micronutrients at the biochemical and physiological levels.

Additional outcomes:

Outline content:

Dietary energy and energy balance; macronutrients; micronutrients; bioactives; nutrient requirements; population food-based guidelines; dietary assessment; nutritional surveys; ; nutrition research methodology; introduction to diet and health.Ìý

Brief description of teaching and learning methods:

This course comprises lecture content, interactive seminars, online activities, and practical classes.Ìý

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	9	8
Seminars	9	11
Practicals classes and workshops	1	5
Guided independent study:	81	76
Ìý	Ìý	Ìý	Ìý
Total hours by term	100	100	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	40
Written assignment including essay	30
Report	30

Summative assessment- Examinations:

1 hour

Summative assessment- Coursework and in-class tests:

Written assignment including essay: 30% (Research poster based on the clinical trial data)

Report: 30% (Written report based on the dietary assessment data)Ìý

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Overall mark of 40%

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:

None, although a nutrition textbook is highly recommended.

Last updated: 12 February 2021