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Module

NUT2006 : Measurement and Assessment of Dietary Intake and Nutritional Status (Inactive)

  • Inactive for Year: 2020/21
  • Module Leader(s): 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

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
Scheduled Learning And Teaching ActivitiesLecture301:0030:00To impart theoretical knowledge
Guided Independent StudyAssessment preparation and completion125:0025:005 hours preparation and delivery for practical skills assessment 20 hours preparation and delivery
Scheduled Learning And Teaching ActivitiesPractical251:0025:00Dietary and Nutritional assessment. Static and functional tests Body Composition Energy
Guided Independent StudyDirected research and reading51:005:00Self-guided online activities and reading (GCP and GDPR).
Guided Independent StudyDirected research and reading150:0050:00Self-guided reading
Scheduled Learning And Teaching ActivitiesPractical52:0010:00PC based session on data handling and statistical analysis
Guided Independent StudyIndependent study155:0055:00N/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

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

Other Assessment
Description Semester When Set Percentage Comment
Prof skill assessmnt1A5090 minute professional skills assessment
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 and achieve at least 35 in each component of assessment to pass the module.

Reading Lists

Timetable