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RN5001: FUNDAMENTALS OF HUMAN NUTRITION AND METABOLISM (2020-2021)

Last modified: 05 Aug 2021 13:04


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

What other courses must be taken with this course?

None.

What courses cannot be taken with this course?

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.


In light of Covid-19 and the move to blended learning delivery the assessment information advertised for second half-session courses may be subject to change. All updates for second-half session courses will be actioned in advance of the second half-session teaching starting. Please check back regularly for updates.

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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Feedback
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
ProceduralEvaluateStudents will be able to judge how the nutritional quality of food is influenced by a) sources of supply, b) methods of production and processing and c) methods of cooking and storage.
ConceptualAnalyseStudents will be able to outline the major pathways and systems involved in the control of energy balance and metabolism in the body.
ConceptualRememberStudents will be able to recognise strengths and weaknesses in dietary, nutrition and health research, in order to understand the limitations of the scientific basis of nutritional knowledge.
FactualUnderstandStudents will be able to summarise a) the functions of the human body, b) nutrient use by the body and consequences of deficiency, c) the digestion, absorption and transportation of food components.

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