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PU5035: FUNDAMENTALS OF HUMAN NUTRITION AND METABOLISM (2019-2020)

Last modified: 25 Sep 2019 09:58


Course Overview

This course will provide you with the basic knowledge required to enable you to move on to the complex issues that are addressed in today's society around the role of nutrition and food in disease prevention and management.  This course is designed as a refresher course for those who have already undertaken nutrition at undergraduate levels or to enable students with a strong science background to convert their knowledge into the nutrition field.

Course Details

Study Type Postgraduate Level 5
Session First Sub Session Credit Points 15 credits (7.5 ECTS credits)
Campus Aberdeen Sustained Study No
Co-ordinators
  • Dr Fiona Campbell

What courses & programmes must have been taken before this course?

  • Any Postgraduate Programme (Studied)

What other courses must be taken with this course?

None.

What courses cannot be taken with this course?

None.

Are there a limited number of places available?

No

Course Description

This course provides students with the under pinning knowledge required when studying human nutrition. Introducing the basic concepts of the biochemical and metabolic processes essential to human health. We will focus on the metabolic and endocrinology pathway and immune system responses to the food and nutrients we eat. During the course you will gain a detailed understanding of the digestion, absorption and metabolism of carbohydrates, protein, fat, alcohol, vitamins and minerals, as well as an in-depth knowledge of energy balance and metabolism.

The course will be divided into weekly learning sessions which consist of podcasts, study notes and seminars. Discussion boards will be used to enable students’ to question accepted wisdom and encourage development of new ideas.


Details, including assessments, may be subject to change until 31 August 2023 for 1st half-session courses and 22 December 2023 for 2nd half-session courses.

Summative Assessments

Class Test - Multiple Choice Questions

Assessment Type Summative Weighting 30
Assessment Weeks 10 Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
Sorry, we don't have this information available just now. Please check the course guide on MyAberdeen or with the Course Coordinator

Class Test - Multiple Choice Questions

Assessment Type Summative Weighting 30
Assessment Weeks 14 Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
Sorry, we don't have this information available just now. Please check the course guide on MyAberdeen or with the Course Coordinator

Class Test - Multiple Choice Questions

Assessment Type Summative Weighting 40
Assessment Weeks 18 Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
Sorry, we don't have this information available just now. Please check the course guide on MyAberdeen or with the Course Coordinator

Formative Assessment

Class Test - Multiple Choice Questions

Assessment Type Formative Weighting 0
Assessment Weeks 7,8,9,10,11,12,13,14,15,16,17 Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
Sorry, we don't have this information available just now. Please check the course guide on MyAberdeen or with the Course Coordinator

Contribution to discussion board and linked wiki

Assessment Type Formative Weighting 0
Assessment Weeks 15 Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
Sorry, we don't have this information available just now. Please check the course guide on MyAberdeen or with the Course Coordinator

Course Learning Outcomes

Knowledge LevelThinking SkillOutcome
ConceptualUnderstandDemonstrate knowledge and understanding of: a) human body and its functions, b) nutrient use by the body, consequences of deficiency, c) nutrient digestion, absorption, transportation and storage
ProceduralAnalyseExplain how the the nutritional quality of food is influenced by methods of production and preparation.
ConceptualUnderstandDemonstrate knowledge and understanding of energy balance, energy expenditure, energy requirements, and bioenergetics.
ReflectionEvaluateRecognise strengths and weaknesses in dietary, nutrition and health research methods, in order to understand the limitations of the scientific basis of nutritional knowledge.

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