PRINCIPLES OF NUTRITION AND HEALTH - 2021/2
Module code: BMS1055
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
Prior to registering online, you must read this general information and all relevant additional programme specific information. By completing online registration, you acknowledge that you have read such content, and accept all such changes.
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.
School of Biosciences and Medicine
HOLMES Eleanor (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
• 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 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|
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).
- 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
|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|
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.
Upon accessing the reading list, please search for the module using the module code: BMS1055
Programmes this module appears in
|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 2021/2 academic year.