PRINCIPLES OF NUTRITION AND HEALTH - 2020/1

Module code: BMS1055

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

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

Overall student workload

Workshop Hours: 8

Independent Study Hours: 110

Lecture Hours: 27

Tutorial Hours: 2

Laboratory Hours: 3

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

Reading list for PRINCIPLES OF NUTRITION AND HEALTH : http://aspire.surrey.ac.uk/modules/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.