Module: BIO5101-20 Human Nutrition

Level: 5

Credit Value: 20

Module Tutor: Tracey Lewarne

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

1. Brief description and aims of module:

This module will build upon the food, nutrition and health module from level 4 and form the basis of a detailed module of nutrition. The module will develop your understanding the interaction of diet and other lifestyle factors, that affect individuals, communities and population groups, in the development and/or treatment of disease. The module will also develop your methods of enquiry and critical evaluation of the appropriateness of different approaches to solving problems.

Graduate attributes attained through this module include:

Employable: you will use dietary analysis software to analyse diets and work with partners to give appropriate dietary feedback, based on current UK guidelines.

You will be able to manage complexity and change as you develop and modify the diets of your partners.

Creative and creative thinkers: You will have to work with, and design an appropriate diet for your partners, taking into account barriers that your partner may face.

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

Critical thinkers - for the written report and informal presentations you will need to demonstrate information literacy.

Ethically aware: you will need to be sensitive to the food preferences of your partner and also recognise the limitations of your role using the appropriate ethics and professional codes of conduct.

2. Outline syllabus

This module will make the dietary links between common health problems and the role of nutrition in prevention and treatment. Students will apply their nutritional knowledge and understanding to manipulate diets to prevent and treat common disorders in line with ethical and professional codes of conduct. Students will be aware of the limits of their knowledge and work within the guidelines set out by The Association for Nutrition and they will recognise the clear distinction between the role of a nutritionist and that of a dietitian.

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 further explored 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: Coursework

• Description: Dietary analysis (equivalent to 2500 words)

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: Exam

• Description: Unseen exam (2 hours)

• % Weighting: 50%