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NUT1009 : Introduction to Food and Nutrition

  • Offered for Year: 2024/25
  • Module Leader(s): Ms Roisin Devaney
  • Lecturer: Dr Fiona Malcomson, Dr Kirsten Brandt, Dr Anthony Watson, Professor Georg Lietz, Professor Thomas Hill, 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: 15
ECTS Credits: 8.0
European Credit Transfer System


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

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture81:008:00PIP: Delivery of core lecture material
Guided Independent StudyAssessment preparation and completion130:0030:00Preparation and delivery of presentation
Scheduled Learning And Teaching ActivitiesLecture140:307:00Non-sync online – delivery of lecture content, assessment information, integrated tasks and quizzes
Scheduled Learning And Teaching ActivitiesLecture32:006:00Synch online – cultural ‘exchange’
Structured Guided LearningAcademic skills activities15:005:00Online food hygiene certification
Scheduled Learning And Teaching ActivitiesPractical32:006:00PIP: practical exercises to reinforce learning
Structured Guided LearningStructured research and reading activities231:0023:00Supportive reading and research
Scheduled Learning And Teaching ActivitiesSmall group teaching11:001:00PIP- Presentation workshop
Scheduled Learning And Teaching ActivitiesWorkshops52:0010:00PIP - Topical talks and group discussions
Scheduled Learning And Teaching ActivitiesDrop-in/surgery11:001:00Sync online – Assessment Q&A
Guided Independent StudyIndependent study150:0050:00Independent study
Guided Independent StudyOnline Discussion31:003:00Online discussion-based tasks
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 Methods

The format of resits will be determined by the Board of Examiners

Description Length Semester When Set Percentage Comment
Oral Presentation101M40PIP - Oral Presentation to a group of peers on social and cultural aspects of food intake: 10 mins + 3 mins Q&A
Digital Examination601A60PIP Inspera invigilated: Computer -based MCQ exam. Approximately 60 MCQs.
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 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 only
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.

Reading Lists