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Module

NUT2006 : Measurement and Assessment of Dietary Intake and Nutritional Status

  • Offered for Year: 2021/22
  • Module Leader(s): Dr Anthony Watson
  • Lecturer: Dr Frances Hillier-Brown, Ms Susan Lennie
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 20
ECTS Credits: 10.0

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.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Guided Independent StudyAssessment preparation and completion125:0025:005 hours preparation and delivery for OSPE 20 hours preparation and delivery of coursework
Scheduled Learning And Teaching ActivitiesLecture51:005:00PIP - To impact theoretical knowledge
Scheduled Learning And Teaching ActivitiesLecture82:0016:00PIP - To impart theoretical knowledge
Scheduled Learning And Teaching ActivitiesPractical251:0025:00PIP - Practical sessions
Guided Independent StudyDirected research and reading51:005:00Self-guided online activities and reading (GCP and GDPR).
Guided Independent StudyDirected research and reading159:0059:00Self-guided reading
Guided Independent StudyIndependent study165:0065:00N/A
Total200:00
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 Methods

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

Exams
Description Length Semester When Set Percentage Comment
Observ of prof pract901A50Demonstrate skills of measuring dietary intake and nutritional status
Other Assessment
Description Semester When Set Percentage Comment
Research paper1M50Research paper (short report) (max 1500)
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.



Public Health Contingency:
The observation of professional practice can be observed online (synchronous)

Reading Lists

Timetable