PRINCIPLES OF NUTRITION AND HEALTH - 2022/3
Module code: BMS1055
Module Overview
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.
Module provider
School of Biosciences
Module Leader
LI Long (Biosciences)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 100
Lecture Hours: 11
Tutorial Hours: 22
Practical/Performance Hours: 11
Captured Content: 6
Module Availability
Semester 1
Prerequisites / Co-requisites
none
Module content
• Healthy Eating Principles
• Food sources of nutrients and the food groups
• Introduction to public health nutrition
• The influences of health behaviour including ethnicity and inequalities in health
• Nutrition in a digital age
• Come Dine with Me (cooking skills + understanding of ethnic recipes)
• Food labelling
• Supermarket session
• Basics of food sustainability and plant-based diet
• Physical activity and health
• Nutrition in practice (guest speakers)
- Professional skills (e.g. communication skills, group working skills, time management, library skills etc.)
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Coursework | Assignment 1: Digital Nutrition Writing | 40 |
| Coursework | Assignment 2: Creating A Food Label for A Recipe and Food Labelling Discussion (1000 words) | 60 |
Alternative Assessment
n/a
Assessment Strategy
Thus, the summative assessment for this module consists of:
• Assessment 1: Digital Nutrition Writing -- to write a blog/magazine style article on a given topic that addresses possible influences on food choice (1000 words) and create an Instagram style post based on the article. Deadline is Week 6. Written guidance document outlining coursework provided on SurreylLarn in week 1 with marking scheme. Discussed in the introduction to the module. Written feedback and marks, with marking scheme returned within 3 teaching weeks.
Learning outcomes assessed: 1,2 and 8
• Assessment 2: Creating A Food Label for a Recipe and Food Labelling Discussion -- to create a food label for a given recipe and discuss the food labelling created(1000 words). Deadline in Week 11. 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 3 teaching weeks.
Learning outcomes assessed: 1,2,3,5,6,7
Formative assessments throughout the module using a combination of group work, self-directed learning, presentation and formal/informal discussion.
- Library skills
- Cafe activities
- Nutrition Pub Quiz (face-to-face)
- Come Dine with Me and presentation
Module aims
- Gain an appreciation of current nutrition guidelines and campaigns for the UK and how those guidelines may be applied in practice
- Gain knowledge of portion sizes, cooking, ethnic diets and food labelling and the ability to apply the knowledge in practice
- Start to develop professional skills required in Food Science, Nutrition and Dietetics
- Gain an understanding of current affairs related to Food Science, Nutrition and Dietetics (e.g. food sustainability, digital working, hot topics etc.)
Learning outcomes
| Attributes Developed | ||
| 001 | Identify the major food sources of key nutrients | KT |
| 002 | Gain an appreciation of current healthy eating guidelines for the UK | KC |
| 003 | Understand the principles of food labelling and how it can be applied in practice | KPT |
| 004 | Develop basic cooking skills and food preparation | KPT |
| 005 | Outline the principles of ingredient composition of foods and meals, recipe construction. | KPT |
| 006 | Describe food portion sizes of commonly consumed foods and food products | KPT |
| 007 | Demonstrate basic knowledge of the influences of food choices in different ethnic groups and how they may affect health behaviours | KPT |
| 008 | Appreciate the importance of professional skills at university and in a workplace (e.g. communication skills, team working skills, time management skills etc.) | PT |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning and teaching strategies are designed to meet all learning outcomes.
The learning and teaching methods include:
- Lectures, both face-to-face and online
- Interactive seminar sessions
- Online quiz
- Tutorials
- Group activities, both inside and outside class
- Self-directed learning
- Formative and summative assessments
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: BMS1055
Other information
none
Programmes this module appears in
| Programme | Semester | Classification | Qualifying conditions |
|---|---|---|---|
| Food Science and Nutrition BSc (Hons) | 1 | Compulsory | A weighted aggregate mark of 40% is required to pass the module |
| 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 2022/3 academic year.