Last modified: 22 May 2019 17:07
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 | Online | Sustained Study | No |
| Co-ordinators |
|
||
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.
Information on contact teaching time is available from the course guide.
3x Class Test, Short answer, multiple choice (two at 30% each and one at 40%);
Resit: Video conference / Sype based oral exam lasting approximately 30 minutes.
Weekly self-test Short answer, multiple choice; Graded Wiki, Contribution to on-line discussion and Wiki.
Feedback on all assessments will be provided with 14 days of submission for all assignments and in many cases will be instantaneous. Feedback will come in various forms including detailed information about correct answers for quiz responses where students have been unsuccessful in providing the correct answer. For more extensive pieces feedback will take the form of either written or audio recorded feedback and will always provide information on areas that the students needs to focus on to improve their understanding
Upon successful completion of this course students will:
1. Have knowledge and understanding of the following: a) the human body and its functions, especially digestion, absorption, excretion, respiration, fluid and electrolyte balance, neuro-endocrine, musculoskeletal and haematological systems, immunity and thermoregulation, b) How nutrients are used by the body (including water, oxygen & alcohol), consequences of deficiency, c) digestion, absorption, transportation and storage of nutrients and non-nutrient components of foods.
2. Understand the effect on chemical composition and nutritional quality of food and diet of: a) methods of food production, preparation, preservation, fortification and format, b) sources of food supply, c) methods of cooking and storage.
3. Have knowledge and understanding of energy balance, energy expenditure, energy requirements, and bioenergetics.
4. Have the ability to recognise strengths and weaknesses in dietary, nutrition and health research methods, in order to understand the limitations of the scientific basis of nutritional knowledge.
We have detected that you are have compatibility mode enabled or are using an old version of Internet Explorer. You either need to switch off compatibility mode for this site or upgrade your browser.
