Module code: BMS3056

Module Overview

This module focuses on the role of energy balance and lipid metabolism in cardio-metabolic disease.  Students are taught current evidence based understanding on the interplay of diet, physical activity and lifestyle on the development, prevention and management of metabolic disease.

Module provider

School of Biosciences and Medicine

Module Leader

COLLINS Adam (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

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

Overall student workload

Independent Learning Hours: 110

Lecture Hours: 26

Tutorial Hours: 10

Laboratory Hours: 6

Module Availability

Semester 1

Prerequisites / Co-requisites

BMS2039 – Human Nutrition  

Module content

• Energy balance and regulation of body weight
• Regulation of appetite and food intake I
• Regulation of appetite and food intake II
• Energy expenditure and adaptive thermogenesis
• PRACTICAL 1: Measurement of energy expenditure
• PRACTICAL 2: Meal composition on Glycaemic response, appetite & Gut transit
• Regulation of lipid metabolism I: Lipoprotein pathways
• Disorders of lipid metabolism
• SCHEDULED TUTORIALS (3 groups, 3 sessions each)
• PRACTICAL 3: Blood lipid profiling
• Regulation of lipid metabolism II: Dietary influences
• Regulation of lipid metabolism III: Nutrient -gene interactions
• Lipids & membrane structure
• Insulin resistance, obesity & metabolic syndrome
• Adipose tissue metabolism & body composition
• Obesity: Weight loss, relapse, regain
• Revision


Assessment pattern

Assessment type Unit of assessment Weighting
School-timetabled exam/test MID SEMESTER UNSEEN TEST (120 MINUTES) 50

Alternative Assessment


Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate


  • Analytical and interpretative skills for the communication of practical data, with appreciation of relevant literature

  • Understanding of theory and appreciation of the current evidence base


Thus, the summative assessment for this module consists of:

  • Mid semester 2 hour unseen exam (students answer 2 question pertaining to the first half of the module)

  • End of Semeter 2 hour unseen exam ( students answer 2 essay questions pertaining to the second half of the module)


Formative assessment and feedback


  • Styudents asked to complete calculations and analyses from practicals, within the practical itself and in a designated practical tutorial.  Group formative feedback on the practicals provided in designated tutorial. 

  • Individual marks for Mid-semester exams returned within 3 weeks.  Reinforced by scheduled tutorials to feedback and help students prepare for the End of Semester exam. 

  • Summary feedback on exam performance for all questions in the exam (within 3 weeks of exam sitting)

Module aims

  • To appreciate the mechanisms involved in the regulation of appetite and food intake and the dietary, behavioural and dietary factors which influence this
  • To understand the role of energy expenditure and adaptive thermogenesis in the regulation of energy balance. Introducing a range of methods for estimation of energy expenditure in humans
  • To gain understand the metabolic regulation of the lipoprotein transport systems. To appreciate the influence on diet on lipoprotein metabolism, coronary disease development and the importance of nutrient-gene interaction
  • To provide focus on the cardiovascular risk associated with the insulin resistant conditions of obesity and metabolic syndrome in relation to energy, adipose tissue and lipid metabolism
  • To provide experience of laboratory techniques in the following Glycaemic indices of foodstuffs
  • To provide experience of laboratory techniques in the following Influence of diet composition on gut transit time and satiety
  • To provide experience of laboratory techniques in the following Use of lipid profiling in assessing CV risk

Learning outcomes

Attributes Developed
1 Demonstrate an understanding of the control of appetite and its role in regulating energy balance. K
2 Demonstrate an understanding of the mechanisms of adaptive thermogenesis and energy expenditure in regulating energy balance K
3 Describe the integrated metabolic control of lipoprotein pathways and pathogenesis of atherosclerosis. Appreciating the relationship between diet and coronary disease and understanding the concept of genetic susceptibility to diet KC
4 Demonstrate knowledge of the latest developments in obesity research and management K
5 Design, plan, and undertake experiments incorporating a range of methodologies used by nutritional scientists. CT
6 Communicate experimental findings clearly in written form with use of figure and tables where appropriate. Discuss and critically evaluate findings in relation to the relevant literature. CPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching strategy is designed to:


Communicate current understanding and research in energy and lipid metabolism and how this relates to disease progression and management. 

Give students a practical awareness of the functional methods used in research

Give opportunity for analysis and critical thinking. 


The learning and teaching methods include:


25 hours of lectures, 2-4 hours per week

9 hours of practicals

9 hours of interactive tutorials / seminars

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
Upon accessing the reading list, please search for the module using the module code: BMS3056

Programmes this module appears in

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

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 2019/0 academic year.