PRINCIPLES OF NUTRITION AND HEALTH - 2020/1
Module code: BMS1055
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
Module Overview
This module is made up of a combination of seminars, workshops and practical’s designed to ensure that students gain the fundamental knowledge required for practical application of nutrition and health principles.
Module provider
School of Biosciences and Medicine
Module Leader
HOLMES Eleanor (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code:
Module cap (Maximum number of students): N/A
Overall student workload
Workshop Hours: 8
Independent Learning Hours: 110
Lecture Hours: 27
Tutorial Hours: 2
Laboratory Hours: 3
Module Availability
Semester 1
Prerequisites / Co-requisites
none
Module content
• Healthy Eating Principles
• Food sources of nutrients and the food groups
• Introduction to public health nutrition
• The influences of health behavior including ethnicity and inequalities in health
• Technology in the modern world.
• Health promotion online (on the internet)
• Meal modification 1 and 2
• Food labelling
• Supermarket session
• Cooking skills practical
• Basic food hygiene
• Basics of food and sustainability
• Physical activity and health
• Nutrition hot topics
• Nutrition in practice (guest speakers)
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Coursework | Assignement 1: Public health campaigns and influences on food choice (totalling 1000 words) | 50 |
| Coursework | Assignment 2: Supermarket and food labelling write up (1000 words) | 50 |
Alternative Assessment
n/a
Assessment Strategy
Thus, the summative assessment for this module consists of:
• Assessment 1: Public health campaign promoting UK healthy eating guidelines, addressing possible influences on food choice (1000 words made up of 2 x 500 words). (LO 1, 2, 6) Week 6, 7 or 8. Written guidance document outlining coursework provided on Surreylearn in week 1 with marking scheme. Discussed in the introduction to the module. Written feedback and marks, with marking scheme returned within 4 weeks.
• Assessment 2: Supermarket and food labelling write up (1000 words). (LO 1, 2, 3) Week 9, 10 or 11. Written guidance document outlining coursework on SurreyLearn Week 1 with mark scheme. Written feedback and marks, with marking scheme returned within 4 weeks.
Formative assessments throughout the module.
Portion size assessment on SurreyLearn: online quiz. (LO6) Food hygiene certificate level 2 (LO4, 5) Meal modifications: 2 different topics, includes group work, self-directed study and formal discussion session. Summary of discussion points on SurreyLearn. (LO4, 5, 3, 8) Supermarket self study session (LO 2, 6, 7).
Module aims
- Gain an appreciation of current healthy eating guidelines for the UK,
- to gain a working knowledge of portion sizes
- introduce the influences on health behaviours.
- Obtain a food hygiene certificate
Learning outcomes
| Attributes Developed | ||
|---|---|---|
| 001 | Identify the major food sources of key nutrients | K |
| 002 | To gain an appreciation of current healthy eating guidelines for the UK | K |
| 003 | Outline the principles of menu planning, ingredient composition of foods and meals, recipe construction. | KPT |
| 004 | Demonstrate a basic knowledge of food service and skills including the principles of cookery and food preparation | KP |
| 005 | Adhere to basic food hygiene practices when preparing food and gain a Level 2 Food Hygiene Certificate | KPT |
| 006 | Describe food portion sizes of commonly consumed foods and food products | PT |
| 007 | Demonstrate a basic knowledge of the influences of food choices and health behaviours. | KPT |
| 008 | Demonstrate ability to effectively work in a team | PT |
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 meet all learning outcomes.
The learning and teaching methods include:
• Lectures: 27 hours lectures, including some in-class practical activities
• Interactive seminar sessions: 11 hours, including some in smaller groups, communication skills practice and formative assessment discussion sessions and cooking sessions.
• Self-directed learning for formative and summative assessments: 4 hours.
• Online/IT based skills sessions: 6 hours, including in-class supported activities and portion size and food hygiene assessments.
• Coursework tutorials: 2 hours
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
https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: BMS1055
Other information
none
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 | 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 |
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 2020/1 academic year.