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RN5008: ASSESSMENT OF NUTRITIONAL STATUS (2020-2021)

Last modified: 05 Aug 2021 13:04


Course Overview

This course will give you a detailed theoretical and practical understanding of the methods used to assess nutritional status, including dietary intake, assessment of body composition and energy expenditure applied in the context of energy balance. Theory will be put into practice through a series of practical workshop and laboratory sessions to give you ‘hands-on’ experience of using a range of assessment techniques using state-of-the-art equipment routinely employed by nutritional scientists. 

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 F Thies

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

The assignments for this course are designed to help you develop the skills you will employ in daily life as a nutritional scientist these include presenting an academic poster, producing a paper and critical evaluation of a case-study research proposal. Lectures and practical classes on nutritional status that covers body composition, dietary assessment and energy expenditure and metabolism, as components of energy balance.

By the end of the course students should have a deep understanding of the following:

  1. Methods used to assess body composition and principles and application principles and assumptions relating to methods of assessing nutritional status
  2. The composition and nutritional analysis of foods and diets, with the use of food composition tables. Principles and assumptions and application of methods of dietary assessment and the validation of dietary intake data.
  3. The use of indirect calorimetry to measure resting energy expenditure and how to estimate RMR; alternative methods to assess physical activity
  4. Components of energy balance, energy expenditure, energy requirements and bioenergetics.

In light of Covid-19 this information is indicative and may be subject to change.

Contact Teaching Time

Information on contact teaching time is available from the course guide.

Teaching Breakdown

  • 2 Seminars during University weeks 8 - 18
  • 1 Tutorial during University weeks 8, 12 - 18

More Information about Week Numbers


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

Poster Presentation

Assessment Type Summative Weighting 30
Assessment Weeks 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

Research report for Lab report

Assessment Type Summative Weighting 30
Assessment Weeks Feedback Weeks

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Learning Outcomes
Knowledge LevelThinking SkillOutcome
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Essay

Assessment Type Summative Weighting 40
Assessment Weeks Feedback Weeks

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Feedback Word Count
Learning Outcomes
Knowledge LevelThinking SkillOutcome
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Formative Assessment

Food diary evaluation self-test

Assessment Type Formative Weighting
Assessment Weeks 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
FactualUnderstandStudents should have an understanding of methods used to assess body composition, the principles, application of principles and assumptions relating to methods of assessing nutritional status.
FactualUnderstandStudents should have an understanding of the principles, assumptions and application of methods of dietary assessment and validation of dietary intake data.
FactualUnderstandStudents should have an understanding of the composition of nutritional analysis of foods and diets, with the use of food composition tables.
FactualUnderstandStudents should have an understanding of the use of indirect calorimentry to measure resting energy expenditure and how to estimate RMR; alternative methods to assess physical activity.

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