Module Catalogue 2024/25

Pre Requisite Comment

N/A

Co Requisite Comment

N/A

Aims

The aim of this module is to develop a critical understanding of dietary assessment methods for determining nutrient intake in individuals, groups and populations. Students will also explore uses and limitations of methods assessing dietary intake, physical activity, body composition, and nutritional and health status.

Outline Of Syllabus

Principles of data management (GCP and GDPR)
Evaluation, selection, use, and limitations of methods for research and practice in:

measuring energy expenditure
• direct and indirect calorimetry, and non-calorimetric methods
measuring body composition
• densitometry, total body water, total body potassium, DEXA, scanning techniques, bedside methods including anthropometry and bioelectrical impedance analysis

measuring food consumption and nutrient intake:
• domestic food production, food balance data, household food purchases, food diaries, food frequency questionnaires, 24-hour recall, duplicate diet analysis, dietary history, and food composition tables
• technology-based nutritional analysis.

measuring static and functional biochemical tests for assessing nutritional status:
• recovery and concentration biomarkers; blood, urine, hair, nails, and adipose tissue; sample collection, transport, and storage.

Statistical analysis and interpretation of data
An examination of nutritional surveillance systems in both developed and developing countries.

Intended Knowledge Outcomes

At the end of the module, students should be able to:

1. Understand current UK ethical and governance frameworks and processes spanning the conduct of human and animal research, innovation and audit.

2. Understand the considerations related to handing, transfer and storage of data.

3. Discuss and evaluate the use, interpretation, and limitations of methodologies available for the assessment of dietary intake and nutritional status.

4. Justify appropriate data analysis techniques to ensure the validity, reliability and appropriateness to a research aim, design and conclusion.

Intended Skill Outcomes

At the end of the module, students should be able to:

1. Demonstrate skills in gathering dietary information and conducting assessment of nutritional status.

2. Demonstrate appropriate communication and interpersonal skills in conducting nutritional assessments

3. Analyse a large data set using appropriate data analysis techniques

4. Draw appropriate conclusions and report the findings

Teaching Rationale And Relationship

The teaching and learning strategies will encompass lectures and directed study to cover the theoretical background in principles of dietary intake and nutritional assessment, followed by practical experience of the techniques and self-directed learning.

Assessment Rationale And Relationship

The professional skills assessment will enable students to demonstrate practical ability in core aspects of measuring and assessing dietary intake and nutritional status.

The research report will enable students to develop their research writing skills and critique methodologies available for dietary assessments.

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.

To meet accreditation requirements and to pass this module, BSc (Hons) Human Nutrition and BSc (Hons) Nutrition with Food Marketing students must obtain a mark of 40 or above for each summative assessment.

General Notes

N/A