Module code: MHUM002

Module Overview


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

Module provider

School of Biosciences and Medicine

Module Leader

WILSON Juliet (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

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

Module Availability

Semester 2

Prerequisites / Co-requisites

Attendance of MHUM001

Module content


Introduction to the module.  Instructions for students. 

Laboratory induction

Dietary Methods*

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 pattern

Assessment type Unit of assessment Weighting
Coursework 2 X SHORT REPORTS (<1000 WORDS EACH) 40

Alternative Assessment

Re-assessments will be a reworking of the original coursework using the same data (or if required, provided class data). 

Assessment Strategy

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

Formative assessment

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.  

Module aims

  • 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.

Learning outcomes

Attributes Developed
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

Attributes Developed

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.

Reading list
Upon accessing the reading list, please search for the module using the module code: MHUM002

Programmes this module appears in

Programme Semester Classification Qualifying conditions
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.