Module code: BMS2039

Module Overview

This module provides an introduction to human nutrition for all students on nutrition-based degree programmes.

Module provider

School of Biosciences

Module Leader

JEARY Caitlin (Biosciences)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

Module cap (Maximum number of students): 99

Overall student workload

Independent Learning Hours: 93

Tutorial Hours: 16

Guided Learning: 12

Captured Content: 29

Module Availability

Semester 1

Prerequisites / Co-requisites


Module content

Indicative content includes:
• Amino acids; maintenance growth and protein turnover
• Amino acids; essentiality and metabolic function
• Nitrogen balance and determination of protein quality
• Animal and vegetable sources of protein
• Fatty acids; essentiality and metabolic function
• Lipoproteins and atherosclerosis
• n-6/n-3 PUFA; inflammation and immunity
• Glycaemic Index/Load
• Dietary Fibre
• Pre/probiotics
• Atwater factors
• Energy balance
• Measurement of body composition
• Water as a nutrient
• Alcohol
• Macronutrient MCQ in –class test
• Bone minerals and Vit. D
• Oxidative Stress | Vitamins A/E
• Vegetarianism
• Fat Soluble Vitamins
• Water soluble vitamins
• Vitamin revision/review session
• Minerals
• Selenium, Iodine
• Sodium and Potassium
• Iron, Zinc, Copper
• Micronutrients MCQ in class-test

Assessment pattern

Assessment type Unit of assessment Weighting
Online Scheduled Summative Class Test ONLINE MCQ TESTS - 40 MINUTES WITHIN A 4HR WINDOW 30
Examination Online ONLINE SAQ EXAM - 120 MINS WITHIN A 4HR WINDOW 70

Alternative Assessment


Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate

Thus, the summative assessment for this module consists of:

  • 1 MCQ test (30 questions in 40 minutes)

  • Unseen exam:  2 hours, 2 essay questions out of 6 (60 %) and 50 Multiple choice questions (40 %)

Formative assessment and feedback

  • Summary feedback on exam performance for all questions in the exam (within 4 weeks of exam sitting)

  • Formative assessment provided through revision/review tutorials spread over the module

Module aims

  • To provide a sound understanding of nutritional principles in relation to the macronutrient and micronutrient components of the diet
  • To provide an understanding of the biochemical characteristics nutrients in the human diet; function, requirements, absorption, transport and metabolism
  • To illustrate the concepts of nutrient essentiality
  • To develop the concepts of energy and nitrogen balance, metabolic demand, efficiency of utilisation and practically useful values for nutrient content of food
  • To provide an understanding of food sources of macro- and micronutrients, the extent of intakes in the whole UK population and the important issues relating to human health
  • To develop the concept of food quality and an optimum diet with reference to animal and plant sources of macronutrients, and to highlight the role of macronutrients in the aetiology of disease including, protein energy malnutrition, obesity, cardio-vascular disease and type 2 diabetes

Learning outcomes

Attributes Developed
1 Describe the energy content of the macronutrients in food and understand their interrelationships in both energy and substrate provision in maintenance, growth and development KP
2 Describe both the principal methods used in measuring food intakes in individuals and populations and the characteristics of current food intakes in the UK population KP
3 Discuss the potential influences of macronutrient intakes on chronic disease states KP
4 Describe the symptoms of micronutrient deficiency and appreciate the consequences of excessive consumption. KP
5 Describe the dietary sources and metabolic functions of the nutritionally important micronutrients KP

Attributes Developed

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:

Introduce the students comprehensively to all aspects of human nutrition in anticipation of both clinical/industrial placements and more detailed modules at level 3.

The learning and teaching methods include:
• Lectures (4 hrs/week with some free weeks for revision and consolidation of  knowledge)
• Revision tutorials
• Electronic voting
• In-class summative MCQ tests

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: BMS2039

Other information

This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the International Engagement Office email:

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.