Last modified: 31 Jul 2023 11:32
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.
| Study Type | Postgraduate | Level | 5 |
|---|---|---|---|
| Term | First Term | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
| Co-ordinators |
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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:
Information on contact teaching time is available from the course guide.
| Assessment Type | Summative | Weighting | 30 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Assessment Type | Summative | Weighting | 40 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback | Word Count | |||
| Knowledge Level | Thinking Skill | Outcome |
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| Assessment Type | Summative | Weighting | 30 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Assessment Type | Formative | Weighting | ||
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Factual | Understand | Students should have an understanding of the composition of nutritional analysis of foods and diets, with the use of food composition tables. |
| Factual | Understand | Students should have an understanding of the principles, assumptions and application of methods of dietary assessment and validation of dietary intake data. |
| Factual | Understand | Students 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. |
| Factual | Understand | Students 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. |
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