Last modified: 25 Sep 2019 09:58
This course will provide you with the basic knowledge required to enable you to move on to the complex issues that are addressed in today's society around the role of nutrition and food in disease prevention and management. This course is designed as a refresher course for those who have already undertaken nutrition at undergraduate levels or to enable students with a strong science background to convert their knowledge into the nutrition field.
| Study Type | Postgraduate | Level | 5 |
|---|---|---|---|
| Term | First Term | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
| Co-ordinators |
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This course provides students with the under pinning knowledge required when studying human nutrition. Introducing the basic concepts of the biochemical and metabolic processes essential to human health. We will focus on the metabolic and endocrinology pathway and immune system responses to the food and nutrients we eat. During the course you will gain a detailed understanding of the digestion, absorption and metabolism of carbohydrates, protein, fat, alcohol, vitamins and minerals, as well as an in-depth knowledge of energy balance and metabolism.
The course will be divided into weekly learning sessions which consist of podcasts, study notes and seminars. Discussion boards will be used to enable students’ to question accepted wisdom and encourage development of new ideas.
| Assessment Type | Summative | Weighting | 30 | |
|---|---|---|---|---|
| Assessment Weeks | 10 | Feedback Weeks | ||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Assessment Type | Summative | Weighting | 30 | |
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| Assessment Weeks | 14 | Feedback Weeks | ||
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| Knowledge Level | Thinking Skill | Outcome |
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| Assessment Type | Summative | Weighting | 40 | |
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| Assessment Weeks | 18 | Feedback Weeks | ||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Assessment Type | Formative | Weighting | 0 | |
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| Assessment Weeks | 7,8,9,10,11,12,13,14,15,16,17 | Feedback Weeks | ||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
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| Assessment Type | Formative | Weighting | 0 | |
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| Assessment Weeks | 15 | Feedback Weeks | ||
| Feedback | ||||
| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Conceptual | Understand | Demonstrate knowledge and understanding of: a) human body and its functions, b) nutrient use by the body, consequences of deficiency, c) nutrient digestion, absorption, transportation and storage |
| Procedural | Analyse | Explain how the the nutritional quality of food is influenced by methods of production and preparation. |
| Conceptual | Understand | Demonstrate knowledge and understanding of energy balance, energy expenditure, energy requirements, and bioenergetics. |
| Reflection | Evaluate | Recognise strengths and weaknesses in dietary, nutrition and health research methods, in order to understand the limitations of the scientific basis of nutritional knowledge. |
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