Module: BIO4103-20 Food, Nutrition and Health

Level: 4

Credit Value: 20

Module Tutor: Tracey Lewarne

Module Tutor Contact Details: T.Lewarne@bathspa.ac.uk

1. Brief description and aims of module

The module provides an introduction to food, nutrition and health. It includes an overview of the basic food constituents and their importance in a healthy diet. The module will familiarise you with the practical methods of food processing, food development and sensory analysis.

This module will give a sound knowledge of the science that underpins the study of food and human nutrition and factors that impinge on human health.

Graduate attributes attained through this module include:

Employable: you will use dietary analysis software to analyse diets and recipes and work in teams to develop a food product.

You will be able to manage complexity and change as you develop and modify your food product based on consumer feedback.

Creative and creative thinkers: you will have to design your own food product from scratch and work with consumers to develop a product that is innovative and appealing.

Digitally literate: you will be using dietary analysis software, used in industry, throughout this module.

Critical thinkers - for the written reports you will need to demonstrate information literacy.

Ethically aware: you will need to be sensitive to the food preferences of national and international consumers.

2. Outline syllabus

The module will begin by introducing you to the macro and micronutrients and how they are used with the body. You will conduct a survey of the major food groups and compare the results to the UK recommended amounts. You will review the role of the nutrients on energy balance and undertake basic body composition measurements.

The module will then move into the area of the food supply chain and food processing. You will develop of a new food product and analyse it for its sensory properties and microbial safety.

The module will draw together your knowledge on nutrition and food and look at the psychology of food choice and why different social groups may have such different diets. You will be introduced to the subject of public health and look at some of the strategies that are employed to try and improve diet and promote healthy eating. Nutrition will be reviewed through the life stages and review the different diseases linked to poor nutrient intakes e.g. obesity, cardiovascular disease, type 2 diabetes and cancer.

3. Teaching and learning activities

You will have a total of 69 contact hours which will include a mixture of lectures, seminars and practical workshops.

Information provided in lectures will be explored in greater depth in workshops and seminars and further reading.

Seminars and practical workshops will be staff-led but requiring student contributions based on directed study. Seminars and practical workshops will aim to identify student needs and teach fundamental science concepts through group work and discussion. These will also aim to instruct and advise students in writing scientific reports and undertaking oral presentations.

In particular the key skills of use of communication, application of number, working with others, information technology, problem solving and improving own learning and performance will be developed through lectures and tutorials and assessed through seminars and coursework.

Minerva will provide you with information that will help you develop an appreciation of the broader scientific and technological aspects which underpin this subject area and develop skills in independent learning.

Assessment Item 1:

• Assessment Type: Course Work

• Description: Food Diary (2000 words equivalent)

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: Course Work

• Description: Laboratory report (2000 words)

• % Weighting: 50%