NUT1007 : Introduction to Nutrition
- Offered for Year: 2023/24
- Module Leader(s): Miss Rebecca Townsend
- Lecturer: Professor Thomas Hill, Dr Andrea Fairley, Dr Kirsten Brandt, Dr Gerry O'Brien, Dr Sharron Kuznesof, Dr Helen Mason, Dr Suzanne Spence, Ms Susan Lennie, Dr Anthony Watson
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
| Semester 1 Credit Value: | 10 |
| ECTS Credits: | 5.0 |
Aims
This module provides an introduction to the subject area of nutrition. It aims to provide an overview of nutrition and health, an understanding of how social and cultural factors are related to nutrition, provide an introduction to macro- and micronutrients, and will develop student’s communication and study skills to enable independent learning at HE level.
Outline Of Syllabus
History and evolution of food consumption
Social and cultural factors of food
Introduction to macro- and micro-nutrients
Principles of nutrient requirements
Introduction to the principles of epidemiology and demography
Food security and sustainability
Introduction to the roles, professional bodies, and ethical boundaries of nutritionists and dietitians
Communication and presentation skills
Food hygiene
Sensory analysis
Participation in cultural ‘exchange’
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 2 | 2:00 | 4:00 | PIP - Delivery of lecture content and integrated tasks |
| Guided Independent Study | Assessment preparation and completion | 1 | 25:00 | 25:00 | Preparation and delivery of individual presentation |
| Scheduled Learning And Teaching Activities | Lecture | 13 | 1:00 | 13:00 | PIP - Delivery of lecture content and integrated tasks |
| Structured Guided Learning | Lecture materials | 12 | 0:30 | 6:00 | Non-sync online - Delivery of lecture content & integrated tasks |
| Scheduled Learning And Teaching Activities | Lecture | 1 | 1:00 | 1:00 | PIP - Introduction to module and assessment |
| Structured Guided Learning | Lecture materials | 3 | 1:00 | 3:00 | Non-sync online - Delivery of lecture content & integrated tasks |
| Scheduled Learning And Teaching Activities | Lecture | 3 | 2:00 | 6:00 | Synch online – cultural ‘exchange’ |
| Scheduled Learning And Teaching Activities | Practical | 1 | 1:00 | 1:00 | PIP - Practical session: Introduction to sensory analysis. Small group delivery |
| Structured Guided Learning | Academic skills activities | 1 | 5:00 | 5:00 | Online food hygiene certification |
| Scheduled Learning And Teaching Activities | Small group teaching | 1 | 1:00 | 1:00 | PIP - Presentation workshop |
| Scheduled Learning And Teaching Activities | Drop-in/surgery | 2 | 1:00 | 2:00 | Sync online - Topic revision and Q&A |
| Guided Independent Study | Independent study | 1 | 31:00 | 31:00 | Independent Study |
| Guided Independent Study | Online Discussion | 2 | 1:00 | 2:00 | Participation in online cultural 'exchange' forum |
| Total | 100:00 |
Teaching Rationale And Relationship
The module uses non-synchronous online and present in person teaching methods to deliver key information relevant to the subject and to provide information upon which the students can extend their learning self-study to consolidate their knowledge. Topic revision and Q&A sessions are delivered synchronous online. Some topics, e.g. food hygiene certificate will be delivered using e-learning materials.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Oral Presentation | 10 | 1 | M | 100 | PIP - Oral Presentation to a group of peers on social and cultural aspects of food intake: 10 mins + 3 mins Q&A |
Formative Assessments
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Oral Presentation | 1 | M | Formative presentation relating to cultural exchange interactions - PIP |
Assessment Rationale And Relationship
The oral presentation assesses students’ ability to gather and use information sources appropriately, and to demonstrate that they have accessed a range of data sources which 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. A short presentation in a small group workshop will provide students with the opportunity to practice presentation skills and obtain peer feedback. Participation in the online cultural exchange discussion forum will permit development of knowledge and skills of nutrition and dietary practices overseas and support development of written communication skills.
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.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT1007's Timetable