Last modified: 16 Aug 2021 13:49
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.
|Session||First Sub Session||Credit Points||15 credits (7.5 ECTS credits)|
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.
|Assessment Weeks||18||Feedback Weeks|
|Assessment Weeks||10||Feedback Weeks|
|Assessment Weeks||14||Feedback Weeks|
|Assessment Weeks||7,8,9,10,11,12,13,14,15,16,17||Feedback Weeks|
|Assessment Weeks||15||Feedback Weeks|
|Knowledge Level||Thinking Skill||Outcome|
|Factual||Understand||Students 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.|
|Conceptual||Remember||Students 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.|
|Procedural||Evaluate||Students 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.|
|Conceptual||Analyse||Students will be able to outline the major pathways and systems involved in the control of energy balance and metabolism in the body.|