NUT1006 : Introduction to Human Nutrition and Practical Skills
- Offered for Year: 2020/21
- Module Leader(s): Dr Helen Mason
- Lecturer: Dr Edward Okello, Dr Anthony Watson, Ms Susan Lennie, Dr Sharron Kuznesof, Miss Alison Barnes, Dr Suzanne Spence, Dr Gerry O'Brien, Dr Kirsten Brandt
- Technician: Mr Ross Valentine
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
| Semester 1 Credit Value: | 10 |
| Semester 2 Credit Value: | 10 |
| ECTS Credits: | 10.0 |
Aims
This module provides an introduction to the subject areas of nutrition.It aims to provide an overview of nutrition and health, an understanding of how social and cultural factors are related to nutrition, and will develop students’ communication and study skills to enable independent learning at HE level. In addition, students will gain an understanding of the role of the nutritionist, the professional context in which nutritionists work, including ethical issues. The module will also introduce practical skills essential to the study of the nutritional sciences.
Outline Of Syllabus
Teaching and learning will include the following areas:
Origins and development of the human diet and its diversity.Basic principles of nutrition (energy balance, sources, functions, DRV’s and deficiencies of macro- and micronutrients), global food security and sustainability, and social and cultural factors relating to food and nutrition in the UK and globally.
The module will also include an introduction to the roles and ethical boundaries of nutritionists.
Laboratory-based practical sessions will develop data collection, analysis and presentation skills relevant to nutrition, biochemistry and microbiology.
Teaching Methods
Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Structured Guided Learning | Lecture materials | 2 | 3:00 | 6:00 | Reading material associated with practical :Biochemistry. Non-sync pre-recorded with task/quiz Sem 1 |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Introduction to Nutrition: Revision for end of module exam(semester 1) |
| Structured Guided Learning | Lecture materials | 7 | 1:00 | 7:00 | Delivery of lecture linked to practical session. Sem 1: 4x1 hr; Non-sync pre-recorded, Sem 2: 3x1 hr |
| Structured Guided Learning | Lecture materials | 2 | 1:30 | 3:00 | Delivery of skills for practical session. Non-sync pre-recorded, tasks to prep for pract sessions |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Introduction to Nutrition: Preparation and completion of indivudual presentation. |
| Guided Independent Study | Assessment preparation and completion | 7 | 1:00 | 7:00 | Preparation for practical online test. |
| Structured Guided Learning | Lecture materials | 16 | 1:30 | 24:00 | Delivery of lecture content for Intro to Human Nut. Non-sync on pre-recorded with quizzes, exam prep |
| Scheduled Learning And Teaching Activities | Practical | 1 | 6:00 | 6:00 | Practical session:Nutrition (green tea) in semester 2 - PIP |
| Scheduled Learning And Teaching Activities | Practical | 3 | 2:00 | 6:00 | Practical sessions:Microbiology and Immunology. In semester 2. PIP |
| Scheduled Learning And Teaching Activities | Practical | 1 | 1:00 | 1:00 | Practical session:Intro to sensory analysis. Groups 1 x1 hour session only. PIP sensory suit Sem 1 |
| Scheduled Learning And Teaching Activities | Practical | 1 | 2:00 | 2:00 | Practical sessions: Biochemistry (food fraud) PIP Lab-based session in semester 1. |
| Guided Independent Study | Directed research and reading | 1 | 20:00 | 20:00 | Introduction to Nutrition: Review of lecture material and associated recommended reading. |
| Guided Independent Study | Directed research and reading | 7 | 1:00 | 7:00 | Background reading of material before attending practical sessions. Compl of comp task via online |
| Scheduled Learning And Teaching Activities | Small group teaching | 4 | 1:00 | 4:00 | Intro. to Nutrition: 10 min individual presentations attend one session only Sync online Sem 1 |
| Scheduled Learning And Teaching Activities | Small group teaching | 10 | 1:00 | 10:00 | Del. of tutorials to support practical sessions bio. chem. numeracy Sync online (7x1hr S1, 3x1hr S2) |
| Guided Independent Study | Independent study | 1 | 51:00 | 51:00 | Independent wider reading of topics |
| Scheduled Learning And Teaching Activities | Module talk | 2 | 1:00 | 2:00 | Introduction and concluding lectures for Introduction to Human Nutrition. Sync on-line Sem 1 |
| Scheduled Learning And Teaching Activities | Module talk | 2 | 2:00 | 4:00 | Delivery of lecture content for Introduction to Human Nutrition. Synchronous on-line Sem 1 |
| Total | 200:00 |
Jointly Taught With
| Code | Title |
|---|---|
| DTC1001 | Introduction to Nutrition and Dietetics |
Teaching Rationale And Relationship
The module uses lecture materials to deliver key information relevant to the subject and to provide information upon which the students can extend their learning using guided reading and self-study to consolidate their knowledge.
Laboratory-based practical sessions develop the knowledge and understanding of the underlying principles of essential practical techniques commonly used by nutritionists, and an awareness of safe laboratory practice. Students will develop their skills in recording, analysing and presenting biological data (critical thinking, data synthesis and numeracy).
Tutorials are provided to consolidate and develop students’ knowledge of biology, chemistry and maths from their previous studies prior to university.
Assessment Methods
Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| PC Examination | 45 | 1 | A | 25 | Online synchronous with time release computer based MCQ exam (remote), featuring 40 questions. |
Exam Pairings
| Module Code | Module Title | Semester | Comment |
|---|---|---|---|
| DTC1001 | Introduction to Nutrition and Dietetics | 1 | N/A |
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Oral Examination | 1 | M | 25 | Online synchronous individual oral examination (remote) on social and cultural aspects of food intake. (7mins +3 Q&A) |
| Computer assessment | 2 | M | 50 | Online synchronous 60 min MCQ Test with time release (remote). 50 questions covering learning outcomes of all practical sessions. |
Assessment Rationale And Relationship
The PC examination is designed to assess the students understanding of key aspects of nutrition.
The oral examination assesses students’ ability to gather and use information sources appropriately, and to demonstrate that they have accessed a range of data sources that they have critically evaluated. Preparation and presentation of the oral communication assesses ability to learn from peers and to communicate what they have learned to their peers and staff.
The computer assessment will assess the students' knowledge and understanding of practical techniques, ability to analyse biological data and ability to carry out scienentific calculations.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT1006's Timetable