Last modified: 22 May 2019 17:07
Chronic diseases account for 70% of annual deaths in the world and present a great burden for the society. Emerging clinical evidence suggests that improving diet and nutrition can substantially reduce the risk of chronic diseases.
This course addresses the link between diet and the risk of developing chronic diseases. Furthermore, this course provides scientific evidence as to how nutrition may be used as a tool to prevent chronic diseases such as metabolic syndrome, type-2 diabetes, cardiovascular disease, cancer and other chronic diseases. It also highlights the importance of scientific research on developing public health policy frameworks, which encompass a range of educational and regulatory measures aiming to contribute to chronic disease prvenion.
| Study Type | Postgraduate | Level | 5 |
|---|---|---|---|
| Term | Second Term | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | Online | Sustained Study | No |
| Co-ordinators |
Sorry, we don't have a record of any course coordinators. |
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The aim of this course is to enable everyone to gain optimum health and well-being through good nutrition. This course aims to enable students to develop the fundamental understanding and application of evidence based health at an individual- and population-level. You will develop skills in identifying and evaluating scientific evidence relvant to understanding the role of food and nutrients in health and disease. As the field of applied health sciences continues to develop evidence at a rapid pace you will be taught the skills required to assess, interpet and evaluate the evidence base for the role of food and nutrition in preventing disease, prolonging life and promoting health. This course will examine how the disease process alters metabolism and leads to changes in nutrient requirements and specific nutritional deficiencies in acute and chronic illness, for example obesity, cancer and cardiovascular disease. This course also aims to help future nutrition practitioners and researchers develop the skills and insights necessary to advocate for better health through diet and nutrition, and the public and social policies that support better nutritional and health outcomes
Information on contact teaching time is available from the course guide.
Online debate (20%) and Two Critical apppraisals of literature (25%) each.
Resit: one written assignment.
There are no assessments for this course.
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
By the end of the course students should have a detailed understanding of the following:
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