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Last modified: 01 May 2026 11:46
This course provides essential foundation knowledge in human nutrition for progressing to more complex topics in disease prevention and management. It is suitable as a refresher for those with previous nutrition study or for students with a strong science background entering the nutrition field. Some material may discuss research involving animals.
| 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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This course introduces the key scientific concepts needed to understand human nutrition. Students will study how the body digests, absorbs and uses nutrients, and how major physiological and metabolic processes support normal nutritional function. The course outlines how carbohydrates, protein, fat, vitamins and minerals are metabolised and how these nutrients interact within the body.
Students will examine the roles of nonnutritive dietary components. They will then assess how production methods, food sources and cooking, storage and processing practices influence nutritional quality and the sustainability of different food sources.
Teaching will include podcasts, study notes, lectures and tutorials, with discussion boards available for questions and idea sharing. The course also develops transferable skills, including effective communication of nutrition information.
Information on contact teaching time is available from the course guide.
| Assessment Type | Summative | Weighting | 60 | |
|---|---|---|---|---|
| Assessment Weeks | 19 | Feedback Weeks | 20 | |
| Feedback |
MCQ/short answer test delivered online via MyAberdeen. Feedback via MyAberdeen. |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Conceptual | Evaluate | Evaluate how food processing impacts nutritional quality and the sustainability of different food sources. |
| Conceptual | Evaluate | Evaluate the differences in the metabolism of nutrients and their interactions. |
| Conceptual | Understand | Define the role of non-nutritive dietary components in humans. |
| Factual | Understand | Summarise the underlying physiology and metabolism related to human nutrition. |
| Assessment Type | Summative | Weighting | 40 | |
|---|---|---|---|---|
| Assessment Weeks | 16 | Feedback Weeks | 18 | |
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Procedural | Apply | Communicate human nutrition information effectively. |
There are no assessments for this course.
| Assessment Type | Summative | Weighting | 100 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback |
30-minute duration. |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Conceptual | Evaluate | Evaluate the differences in the metabolism of nutrients and their interactions. |
| Factual | Understand | Summarise the underlying physiology and metabolism related to human nutrition. |
| Conceptual | Understand | Define the role of non-nutritive dietary components in humans. |
| Procedural | Apply | Communicate human nutrition information effectively. |
| Conceptual | Evaluate | Evaluate how food processing impacts nutritional quality and the sustainability of different food sources. |
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