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NUT1007 : Introduction to Nutrition (Inactive)

  • Inactive for Year: 2024/25
  • Module Leader(s): Dr Fiona Malcomson
  • Lecturer: Dr Suzanne Spence, Ms Susan Lennie, Dr Anthony Watson, Professor Thomas Hill, Dr Andrea Fairley, Dr Kirsten Brandt, Dr Gerry O'Brien, Dr Sharron Kuznesof, Dr Helen Mason
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus

Your programme is made up of credits, the total differs on programme to programme.

Semester 1 Credit Value: 10
ECTS Credits: 5.0
European Credit Transfer System


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 ActivitiesLecture32:006:00Synch online – cultural ‘exchange’
Scheduled Learning And Teaching ActivitiesLecture22:004:00PIP - Delivery of lecture content and integrated tasks
Guided Independent StudyAssessment preparation and completion125:0025:00Preparation and delivery of individual presentation
Scheduled Learning And Teaching ActivitiesLecture131:0013:00PIP - Delivery of lecture content and integrated tasks
Structured Guided LearningLecture materials120:306:00Non-sync online - Delivery of lecture content & integrated tasks
Scheduled Learning And Teaching ActivitiesLecture11:001:00PIP - Introduction to module and assessment
Structured Guided LearningLecture materials31:003:00Non-sync online - Delivery of lecture content & integrated tasks
Scheduled Learning And Teaching ActivitiesPractical11:001:00PIP - Practical session: Introduction to sensory analysis. Small group delivery
Structured Guided LearningAcademic skills activities15:005:00Online food hygiene certification
Scheduled Learning And Teaching ActivitiesSmall group teaching11:001:00PIP - Presentation workshop
Scheduled Learning And Teaching ActivitiesDrop-in/surgery21:002:00Sync online - Topic revision and Q&A
Guided Independent StudyIndependent study131:0031:00Independent Study
Guided Independent StudyOnline Discussion21:002:00Participation in online cultural 'exchange' forum
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

Description Length Semester When Set Percentage Comment
Oral Presentation101M100PIP - Oral Presentation to a group of peers on social and cultural aspects of food intake: 10 mins + 3 mins Q&A
Formative Assessments

Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.

Description Semester When Set Comment
Oral Presentation1MFormative 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