Last modified: 05 Oct 2023 08:46
This course will give you a detailed theoretical and practical understanding of the methods used to assess nutritional status, including body composition, dietary intake and energy expenditure assessment. It includes a ‘hands-on’ experience of using a a dietary assessment technique used routinely by nutritionists. The assignments for this course are designed to help you develop the skills you will employ in daily life as a nutritionist these include presenting and conducting a nutritional assessment of a client and being determining the best methods for nutritional assessment.
Study Type | Postgraduate | Level | 5 |
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Term | First Term | Credit Points | 15 credits (7.5 ECTS credits) |
Campus | Aberdeen | Sustained Study | No |
Co-ordinators |
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This course will give you a detailed theoretical and practical understanding of the methods used to assess nutritional status, dietary intake and the nutritional composition of food. Theory will be put into practice through a practical workshop to give you ‘hands-on’ experience of using assessment techniques using equipment routinely employed by nutritionists. The assignments for this course are designed to help you develop the skills you will employ in daily life as a nutritionist these include presenting conducting a nutritional assessment of a client. Through the discussions and assignments you will also develop your skills in critically appraising dietary, nutrition and health research methods, in order to understand the limitations of the scientific basis of nutritional knowledge. By the completion of the course you will be able to integrate knowledge and understanding from a variety of sources to identify or propose solutions resulting in improvement of human health, through dietary or physical activity change.
Assessment Type | Summative | Weighting | 40 | |
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Assessment Weeks | Feedback Weeks | |||
Feedback |
It is an activity to allow you to practice Windiets (a dietary assessment software tool) and then you are presented with an assessment to enable you to use your knowledge of the software and also interpret results. The assessment requires you to make recommendations on your client’s diet and use the Dietary Reference Values to decide whether the diet is optimal or lacking in required micro/macronutrients. You will be asked to submit answers through MyAberdeen and Turnitin. |
Knowledge Level | Thinking Skill | Outcome |
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Assessment Type | Summative | Weighting | 30 | |
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Assessment Weeks | Feedback Weeks | |||
Feedback |
You will be required to analyse your client’s data and make recommendations and comments on body composition measures, physical activity and dietary assessment. This will require you to upload a video of you talking to the camera and this will be done in Panopto in MyAberdeen. |
Word Count | 500 |
Knowledge Level | Thinking Skill | Outcome |
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Assessment Type | Summative | Weighting | 30 | |
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Assessment Weeks | Feedback Weeks | |||
Feedback |
You are presented with three studies and you will be required to determine which type of energy expenditure assessment is most suitable, giving reasons for and against. |
Knowledge Level | Thinking Skill | Outcome |
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There are no assessments for this course.
Assessment Type | Summative | Weighting | 100 | |
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Assessment Weeks | Feedback Weeks | |||
Feedback |
Knowledge Level | Thinking Skill | Outcome |
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Knowledge Level | Thinking Skill | Outcome |
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Procedural | Analyse | Identify and illustrate the theory and methods of investigation the dietary, nutrient and activity patterns of the general population, sub groups and the individual. |
Procedural | Evaluate | Demonstrate ability to carry out sample selection and ensure validity, accuracy, calibration, precision, replicability and highlight uncertainty during collection of nutritional status data. |
Procedural | Analyse | Determine the nutritional needs of an individual or group of individuals, taking into consideration factors such as age, gender, physical activity, and lifestyle. |
Reflection | Create | Demonstrate professional competency in communication of nutritional information with a range of audiences. |
Reflection | Evaluate | Recall the principles underpinning, and strengths and limitations of, common methods of assessment of nutritional health including anthropometry, body composition assessment, and dietary assessment |
Procedural | Analyse | Clarify the principles of how body mass and energy balance are controlled in the scientific basis for the measurement and estimation of nutritional requirements and dietary reference values |
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