FDSC2025K Human Nutrition

Academic Year 2023/2024

The module addresses the role of a safe, healthy (adequate and balanced) diet in the promotion of health and wellbeing and prevention of diet-related diseases. It introduces the fundamental principles of human nutrition and nutritional science in general. It defines nutrients and nutrient and energy balance, describes macronutrients (proteins, carbohydrates, fat, and alcohol), their metabolism in the human body and how it is regulated. It addresses micronutrients (vitamins and minerals), their specific roles in development and health, main dietary sources, and the consequences of their deficiencies and excessive intakes. The module defines nutritional recommendations and food-based dietary guidelines, describes the scientific principles underlying both, the difference between them and explains the variation in the latter across the globe, highlighting the importance of environmentally sustainable approach. Nutritional requirements across the life span and specific requirements depending on gender, physiological conditions or activity level are addressed as well. The module also provides the overview of the evidence-based actions and tools applied to maximize the compliance and effectiveness in response to global challenges in the area of nutrition, that still exist across the globe.

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Curricular information is subject to change

Learning Outcomes:

After successful completion of the module students are expected to be able to:
- Identify macro and micronutrients required for normal development and health, explain their major functions in the body, main dietary sources, metabolism, and the effects of insufficient and excessive intakes.
- Explain the meaning of energy balance and describe methods to calculate energy needs.
- Understand the nutrient requirements for healthy and balanced diet, how they are determined and how this information affects consumers and public policies.
- Explain how nutritional requirements differ between individuals, depending on age, gender, physiological conditions, and physical activity level.
- Describe the concepts of nutritional requirements and recommendations compared to food-based dietary guidelines.
- Describe dietary guidelines acknowledging both the environmental sustainability and factors that determine food choice.
- Discuss specific academic context and communicate competently in English within the discipline

Indicative Module Content:

Fundamentals in Human Nutrition and Nutrition Science; Sustainable diet; Nutrient Requirements for healthy and balanced diet; Food-based dietary guidelines; Macronutrients and their role in heath and disease; Energy balance; Nutrient balance; Micronutrients and their role in heath and disease; Challenges and hot topics in nutrition; Overnutrition and undernutrition; Food Choice; Factors determining nutrient requirements (age, gender, physiological state, physical activity).

Student Effort Hours: 
Student Effort Type Hours
Lectures

32
Autonomous Student Learning

74
Total

106
Approaches to Teaching and Learning:
The key teaching and learning approaches used in this module are
Lectures
Learning through examples and case studies
Problem based and active/task-based learning

All material (slides, recorded lectures) will be available in Brightspace.
Students are responsible for attending the lectures, reading lecture material as suggested, completing homework and assignments. Students are advised to note any questions they may have on the material and ask these during lectures dedicated for this, or speak to the module coordinator and/or tutor.

 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Attendance: Attendance to live Zoom classes and active participation including meaningful interaction during the classes or in discussions with peers. Throughout the Trimester n/a Standard conversion grade scale 40% No

10
Multiple Choice Questionnaire: Final exam including multiple choice questions that will cover all topics/lectures End of trimester MCQ n/a Alternative linear conversion grade scale 40% Yes

60
Multiple Choice Questionnaire: Three online multiple choice questions exams Throughout the Trimester n/a Alternative linear conversion grade scale 40% No

30

Carry forward of passed components
Yes
 
Resit In Terminal Exam
Summer Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Group/class feedback, post-assessment
• Online automated feedback
• Self-assessment activities

How will my Feedback be Delivered?

Online automated feedback will be given following all MCQ/Short question mid-semester exams. Self assessment, group and individual feedback will be built into the lectures dedicated for this.

Lanham-New, S., Hill, Thomas R., Gallagher, A., Vorster, H.H. & Nutrition Society (Great Britain). 2019. Introduction to human nutrition. 3rd ed. Hoboken: Wiley Blackwell.

Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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