NUTRITION RESEARCH METHODOLOGY - 2018/9

Module code: BMS3057

Module Overview

This module will provide a broadly-based review of current methods employed in experimental nutrition, with hands on practical aspects in statistics, body composition and dietary assessment as well as experience in scientific writing and critical reviews.

Module provider

School of Biosciences and Medicine

Module Leader

LANHAM-NEW SA Prof (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

JACs code: B400

Module cap (Maximum number of students): N/A

Module Availability

Semester 1

Prerequisites / Co-requisites

N/A

Module content

Indicative content includes:

• Overview of key aspects of scientific study design
• Description and practical application of epidemiological studies
• Assessment and practical experience of body composition measurements
• Assessment and practical experience of dietary assessment methodology
• Overview and practical use of different experimental techniques in nutritional science including omic technologies and stable isotope work
• Understand the application and background to nutritional epidemiology and it’s implications for public health nutrition
• Be able to undertake a critical analysis of the design and implementation of intervention projects and statistical analysis of datasets.
• Practical Coursework and Essay Coursework feedback and revision tutorials

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework COURSEWORK - STATISTICS 30
Examination EXAMINATION - ESSAYS - 120 MINUTES 70

Alternative Assessment

N/A

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate critical thinking, understanding of the taught topics and extra reading

Thus, the assessment strategy for this module consists of:


Coursework Practical on Statistics (Submission of 1500 word report with practical analysis of a dataset and simple/applied Statistics).  Marked by Professor SA Lanham-New
Coursework Essay – Critical Review of Scientific Paper (1500 word report).  Marked by Dr Ruan Elliott
Submission deadline 3 weeks after the lecture/practical has run
Final exam (linked to all learning Outcomes)


Formative assessment and feedback:


Feedback on essays (written feedback on essay and one-to-one feedback, as requested)
Generic post-coursework feedback (on-line)
Feedback on final exam (written feedback on examscripts, one-to-one feedback, as requested, with generic on-line feedback)

Module aims

  • To provide a broadly-based review of current methods employed in experimental nutrition.
  • To provide theoretical frameworks for the applications of experimental techniques and provide bases for selection of appropriate experimental methods.
  • To provide an understanding of the terms epidemiology and nutritional epidemiology, introduce the important scientific concepts in study design, research protocol development and calibration of methods of investigation
  • To introduce the important design strategies and interpretation of nutritional epidemiological studies and other relevant data and databases together with an understanding of key statistical issues including sampling, study size and statistical power
  • To demonstrate analysis and evaluation of data; application of statistical methods and use of computer packages
  • To provide a framework to understanding the important concepts in the design and implementation of intervention projects and the methods required for monitoring and evaluating effectiveness and efficiency.
  • To provide practical experience in body composition measurements and dietary intake assessment
  • To provide experience in scientific writing and critical reviews

Learning outcomes

Attributes Developed
1 Select experimental methods appropriate to a particular experimental objective and design. KC
2 Appreciate the limitations of presently available experimental methods. KCT
3 To provide experience of obtaining and assessing anthropometric data. KCP
4 Define and have a working knowledge of nutritional epidemiology and demonstrate a basic understanding of the fundamental scientific concepts of study design. KCT
5 Appreciate the advantages and disadvantages of a range of techniques used in nutritional research including metablonomics, proteonomics and stable isotope work. KCT
6 Appreciate and understand the important design strategies of nutritional epidemiological studies and the correct procedures for interpretation of data. KCT
7 Be able to undertake a critical analysis of the design and implementation of intervention projects and statistical analysis of datasets. CPT
8 Communicate experimental findings clearly in written form, with discussion and critical evaluation relevant to current literature. CPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 119

Lecture Hours: 20

Tutorial Hours: 2

Methods of Teaching / Learning

The learning and teaching methods include:

• Lectures
• Practicals: Critical thinking & digital literacy
• Tutorials
• Coursework
• Advised extra reading, including scientific papers and reviews
 

 

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

Reading list for NUTRITION RESEARCH METHODOLOGY : http://aspire.surrey.ac.uk/modules/bms3057

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Nutrition and Food Science BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition and Dietetics BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Food Science and Microbiology BSc (Hons) 1 Optional A weighted aggregate mark of 40% is required to pass the module
Sport and Exercise Science BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2018/9 academic year.