Module Catalogue 2026/27

Pre Requisite Comment

N/A

Co Requisite Comment

N/A

Aims

This module aims to develop a strong foundational knowledge of the subject area of nutrition from a nutrient, food commodity and health perspective. Students will be introduced to nutritional research, micro and macronutrients while also exploring the classification and composition of food commodities in the context of nutrition and healthy eating guidelines. Additionally, this module will delve into the interplay of social and cultural factors related to nutrition from both a UK and global perspective. Students will also have the opportunity to be involved in a virtual exchange programme which will support knowledge exchange.

Outline Of Syllabus

This module introduces students to the fundamentals of nutrition and its impact on health as well as the role of food within society.

The syllabus will provide:

-History and evolution of food consumption
-Food commodity groups
-Principles of nutrient requirements and national healthy eating guidelines
-An introduction to macro- and micro-nutrients
-Social and cultural factors of food
-Introduction to nutritional research including principles of epidemiology and demography

Intended Knowledge Outcomes

At the end of this module students will be able to:

1.Define macro- and micro-nutrients and explain their importance in maintaining overall health and preventing nutrient deficiencies.

2.Categorize food commodity groups into sub-classifications based on characteristics and nutrient composition.

3.Summarize the content of current national dietary guidelines and the supportive evidence.

4.Interpret food and nutrition labels to make informed dietary recommendations.

5.Describe historical and geographical trends in food consumption, diet and health and how these are informed by epidemiology and demographic methods.

6.Understand nutrients and nutrient requirements for optimum health.

7.Analyse the factors considered in the development of national food-based dietary guidelines.

Intended Skill Outcomes

At the end of this module students will be able to:

1.Assimilate appropriate information on topics related to food patterns and intake, nutrition, health, and culture.

2.Demonstrate communication skills though the medium of an oral examination.

3.Access a range of data sources and demonstrate evaluation skills with regards to nutrition.

Teaching Rationale And Relationship

Teaching will consist of present in person lectures/workshops to support core theoretical aspects of the module and to support application of theory into meaningful practical terms. Various instructional methodologies, including workshops, practicals, group discussions, seminars, enrichment activities, and virtual exchange initiatives, have been incorporated into the curriculum to foster active student engagement and to enhance depth of learning.

Directed research and reading will enable students to understand theoretical material which will be developed in greater detail during workshops and practical classes. Educational strategy is designed to promote a student-centred approach to the acquisition of specialist knowledge.

Assessment Rationale And Relationship

The oral presentation component evaluates students' proficiency in collecting and utilizing information from diverse sources, emphasizing their capacity to evaluate these sources. It also gauges their ability to learn from peers and effectively communicate acquired knowledge to both peers and faculty members. In a small group workshop, students will engage in a concise presentation, offering them a chance to hone their presentation skills and receive constructive feedback from peers.

Students will also participate in an online cultural exchange discussion forum which will facilitate the enhancement of knowledge and skills related to international nutrition and dietary practices, fostering the development of written communication abilities.


The end of semester examination assesses knowledge and understanding of the course material.


MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.

For 2024/25 Entry and onwards
BSc Human Nutrition and BSc Nutrition with Food Marketing candidates must obtain a mark of 40 or above in each component of assessment in order to pass the module.

General Notes

N/A