NUTRITIONAL PHYSIOLOGY & METABOLISM - 2020/1
Module code: BMS2077
Module Overview
This module is designed to demonstrate the context by which human physiology and metabolism impacts on nutrition and nutritionals status. It accompanies parallel modules on nutrition, but provides a basis of understanding how the asimilation and utilisation of energy and nutrients impacts on physiology, metabolism and therefore nutritional status.
Module provider
School of Biosciences and Medicine
Module Leader
COLLINS Adam (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 113
Lecture Hours: 25
Tutorial Hours: 4
Laboratory Hours: 8
Module Availability
Semester 1
Prerequisites / Co-requisites
BMS1027, BMS1030
Module content
Lecture topics include
Homeostasis
GI physiology
Endocrinology and hormonal control
The immune system and immunology
Energy balance
Carbohydrate
Protein
Body composition & nutritional status
Practical elements include
Body composition assessment
Glycaemic response to food
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Coursework | coursework | 40 |
| Examination | Unseen Exam | 60 |
Alternative Assessment
No alternative assessment.
Assessment Strategy
The coursework assessment is designed to test understanding of the material
Practical elements will be formatively assessed in the practical and in the tutorials
An essay/case study question exam will be used to assess the understanding and application of knowledge
Module aims
- To provide an understanding of the role of nutrition in whole body homeostasis
- To provide insight into how physiology and metabolism are regulated and controlled
- To more fully understand the assimilation and regulation of dietary energy and macronutrients.
- To provide theoretical and practical appreciation of the concept of nutritional status and its measurement
Learning outcomes
| Attributes Developed | ||
| 001 | Understand the concept of whole body homeostasis in health and disease | K |
| 002 | Introduce the activities of the GI tract and their effects on digestion of specific food types. | K |
| 003 | Identify key endocrine organs, explore the use of hormones as effectors of control and explain their actions at target site | K |
| 004 | To understand the energy and macronutrient demands of humans | K |
| 005 | Have a sound knowledge of the cells and tissues which comprise the immune system and the principles of immunology | K |
| 006 | Have a practical awareness of body composition and nutritional status assessment | PT |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
This will be a combination of lectures and practicals.
Lectures and practicals will be supported through use of tutorials and online material.
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: BMS2077
Other information
Known food allergies need to be disclosed by students prior to some practical elements
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.