PRINCIPLES OF NUTRITIONAL SCIENCE - 2021/2
Module code: BMSM001
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
To provide detailed knowledge of the application of nutrition expertise in medical practice across pathways for medicine surgery, and general practice and private practice.
School of Biosciences and Medicine
ENGEL Barbara (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
Workshop Hours: 4
Independent Learning Hours: 92
Lecture Hours: 12
Tutorial Hours: 10
Guided Learning: 10
Captured Content: 22
Prerequisites / Co-requisites
Indicative content includes:
Some or all of the following topics
· Introduction to concept of Nutritional Medicine
· Macronutrients in food: bioenergetics; chemistry of fat, carbohydrates, proteins, alcohol and non-starch polysaccharides
· Micronutrients in food: chemistry of fat and water soluble vitamins, minerals, trace elements, phytoprotectants
· Food sources of nutrients: animal foods, cereals, roots and tubers, fruits, vegetables, nuts
· Food processing: refining, refined carbohydrates
· Metabolic and functional demand: nutrient metabolism, turnover, nutrient essentiality, limiting nutrients
· Nutrient utilisation: digestion, absorption, balance, bioavailability; problems with nutrient utilisation
· Energy balance: physical activity, excess and obesity
· Body composition with under- and over-nutrition
· Nutritional status: clinical signs and symptoms of deficiency, sub-clinical manifestations, multiple nutrient deficiencies, nutritional requirements, reference ranges, biochemical individuality and nutrient requirements, deficiency and depletion, adaptation to low or excess intakes, effect of nutrient deficiency on adaptive capacity, organ function and biochemical indicators of adequacy
· Effect of genetic polymorphisms on requirements; gene-nutrient interactions
· Appetite regulation: physiological and psychological aspects of food choice
· Hazards in the food chain: viral and bacterial infection
|Assessment type||Unit of assessment||Weighting|
|Coursework||COURSEWORK ASSIGNMENTS COLLECTIVELY COMPRISING A MAX OF 5000 WORDS, WHICH MAY INCLUDE A COMPULSORY ELEMENT||100|
The assessment strategy is designed to provide students with the opportunity to demonstrate their subject knowledge and understanding (see above) and the development of their cognitive and transferable skills (see above) through the assimilation and appraisal of the literature to address the coursework questions.
Thus, the summative assessment for this module consists of:
Coursework: a range of subject areas will be assessed, demonstrating learning outcomes across the module.
Students are required to submit electronically on a set deadline two months following the module.
Formative assessment and feedback
Students will receive feedback electronically in SurreyLearn and Module Organisers will be available for further discussion if necessary.
- To give participants an understanding of the main food sources of macro- and micronutrients in the UK diet.
- To review the major factors influencing nutrient bioavailability during digestion and absorption.
- To give participants an understanding of the biochemical characteristics of nutrients in their roles as substrates and cofactors for metabolism, including the nature and role of phytoprotectants in food.
- To identify the metabolic demand for nutrients, in terms of consumption during maintenance, growth and physical activity, and the concepts of nutrient essentiality, limiting nutrients and nutrient balance.
- To examine the nutritional status of individuals and population groups.
- To introduce general theories of appetite regulation and food choice.
- To review the consequences for body composition, metabolism and function of nutrient excess including obesity, adaptation to low nutrient intakes and deficiency diseases.
- To review the major factors influencing nutrient loss prior to consumption and bioavailability during digestion and absorption.
- To review microbiological and other factors which influence the safety of food.
|001||Explain the concept of nutritional medicine||K|
|002||Discuss the biochemical and physiological basis of essential macro- and micronutrients||K|
|003||Describe the factors that influence food intake||K|
|004||Relate theories of appetite regulation to current epidemiology of obesity||C|
|005||Evaluate consequences of over- or under-consumption of nutrients in terms of body composition and function||C|
|006||Distinguish nutrient deficiency diseases||C|
|007||Diagnose and treat diseases of nutrition deficiency and excess.||T|
|008||Use research literature and full range of library and online resources for research and module assessment exercises||T|
|009||Critically appraise current nutrition research||T|
|010||Integrate evidence base (nutrition research) to written essays for module assessment exercises||T|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning and teaching strategy is designed to be aligned with the descriptor for qualification at level 7 in the Framework for Higher Education Qualifications (FHEQ) produced by the Quality Assurance Agency (QAA)
The learning and teaching methods include:
- Journal club
- Class discussions
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: BMSM001
This module is only available to students on the Nutritional Medicine programme.
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.