Last modified: 05 Aug 2021 13:04
This course will provide a detailed knowledge of the relationships between diet, human development, health, and disease. Topics covered include diet and nutrition across the life course, integration and adaptability of different metabolic pathways e.g. starvation, exercise, and the role of diet in the development of diseases including cancer and cardiovascular disease. During the course you will also develop the skills required to select and critically appraise scientific evidence.
| Study Type | Postgraduate | Level | 5 |
|---|---|---|---|
| Session | Second Sub Session | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
| Co-ordinators |
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The aim is to cover changing nutritional requirements through the lifecourse.
Infographic (30%)
Short answer paper (45%)
MCQ (25%)
Resit (for students taking course in Academic Year 2020/21)
Oral resit
Resit (for students who took the course in Academic Year 2019/20 and C8 students)
Oral resit at end of term
There are no assessments for this course.
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Conceptual | Analyse | Demonstrate the scientific basis of the safety and health promoting properties of nutrients and non-nutrient components of food, based on the metabolic effects of nutrients, anti-nutrients, toxicants, |
| Conceptual | Evaluate | Demonstrate critical knowledge of the relationship between nutrition in health and disease, human development and consequences of an unbalanced diet |
| Procedural | Evaluate | Interpret and present data related to nutritional aspects of development |
| Conceptual | Understand | Describe the role of religious and cultural beliefs and practices that impact on food, nutrition and health |
| Conceptual | Create | Design a diet to meet a specification appropriate for a stated situation for an individual or group |
| Factual | Understand | Demonstrate detailed knowledge of integration and adaptability of different metabolic pathways in response to environmental stimuli including starvation and exercise |
| Conceptual | Evaluate | Demonstrate extensive, detailed and critical knowledge of food commodities (staple foods, main sources of key nutrients, novel foods etc) within UK and/or internationally |
| Conceptual | Apply | Describe how the nutritional needs change with age, gender, physical activity, lifestyle etc |
| Factual | Understand | Demonstrate critical knowledge of the nature of common conditions that require dietary manipulation or can affect physical activity, such as obesity, diabetes, hypertension, cardiovascular disease |
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