NUTRITIONAL EVALUATION AND ASSESSMENT - 2020/1
Module code: MHUM002
This module is designed to give students exposure to the practical methods of dietary and nutritional status assessment. Many of these techniques are used in clinical nutrition, nutrition research, surveys and individual and population monitoring. By the end of this module students will be able to critically evaluate the use and appropriateness of assessment methods in a variety of settings
School of Biosciences and Medicine
WILSON Juliet (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 7
JACs code: B400
Module cap (Maximum number of students): N/A
Overall student workload
Personal Tutorial Hours: 1
Independent Learning Hours: 105
Lecture Hours: 24
Laboratory Hours: 20
Prerequisites / Co-requisites
Attendance of MHUM001
Introduction to the module. Instructions for students.
PRACTICAL 1- Dietary Analysis – composition of foods, computer analysis of a diet
PRACTICAL 2 – Food analysis – protein and fat content
Assessing energy requirements & Energy expenditure
PRACTICAL 3– Measurement of energy expenditure*
Anthropometry and Body composition
PRACTICAL 4 – body composition practical
Laboratory methods of assessment I
PRACTICAL 5 – Urinalysis – Nitrogen, Creatinine, Sodium*
Laboratory methods of assessment II
PRACTICAL 6– Assessment of Glycaemic index and gut transit time
PRACTICAL 7– Blood analysis – lipids and micronutrients.
Multi-parameter screening, Metabolomics.
|Assessment type||Unit of assessment||Weighting|
|Coursework||PERSONAL NUTRITIONAL EVALUATION (1850 WORDS)||60|
|Coursework||2 X SHORT REPORTS (<1000 WORDS EACH)||40|
Re-assessments will be a reworking of the original coursework using the same data (or if required, provided class data).
The assessment strategy is designed to provide students with the opportunity to demonstrate
The application and interpretation of nutritional assessment techniques as applied to individual and group assessment.
Thus, the summative assessment for this module consists of:
- An individual energy balance report, incorporating dietary analysis
- A selection of assessment reports on group data
This will will be gained through case study sessions and data analysis sessions.
A food portion size test
Informal feedback during formative sessions. Instant marking of food portion size test. Written individual feedback provided within 3 weeks of summative assessment submission. Group feedback prior to 3 weeks from submission.
- To appreciate the physiological and biochemical basis of nutritional status and how it may be altered in health and disease.
- To gain a working knowledge of common methods used for the assessment of nutritional status in humans.
- To be confident in the appropriate application and interpretation of a variety of techniques used to gauge nutritional status in individuals and groups.
|001||Understand the theoretical basis of nutritional status assessment and appreciate the advantages and disadvantages of different approaches used as way of nutritional evaluation||KC|
|002||Design, plan and undertake experiments incorporating a range of methodologies used by nutritional scientists||PT|
|003||Appreciate first hand, the perspective of the individual undergoing testing, and how this may impact on the significance of the information collected.||PT|
|004||Critically appraise experimental findings in relation to scientific literature and communicate experimental findings clearly in written form, with use of figures and tables as appropriate.||C|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
Lectures, laboratory practicals, computer sessions, seminars and tutorials.
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.
Upon accessing the reading list, please search for the module using the module code: MHUM002
Programmes this module appears in
|Human Nutrition MSc||2||Compulsory||A weighted aggregate mark of 50% 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.