ADVANCES IN NUTRITION: ENERGY AND LIPID METABOLISM - 2022/3
Module code: BMS3056
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 focuses on the role of energy balance and lipid metabolism in cardio-metabolic disease. Students are taught current evidence based understanding on the interplay of diet, physical activity and lifestyle on the development, prevention and management of metabolic disease.
School of Biosciences and Medicine
COLLINS Adam (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 6
JACs code: B400
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
BMS2039 – Human Nutrition
• Energy balance and regulation of body weight
• Regulation of appetite and food intake I
• Regulation of appetite and food intake II
• Energy expenditure and adaptive thermogenesis
• PRACTICAL 1: Measurement of energy expenditure
• PRACTICAL 2: Meal composition on Glycaemic response, appetite & Gut transit
• Regulation of lipid metabolism I: Lipoprotein pathways
• Disorders of lipid metabolism
• SCHEDULED TUTORIALS (3 groups, 3 sessions each)
• PRACTICAL 3: Blood lipid profiling
• Regulation of lipid metabolism II: Dietary influences
• Regulation of lipid metabolism III: Nutrient -gene interactions
• Lipids & membrane structure
• Insulin resistance, obesity & metabolic syndrome
• Adipose tissue metabolism & body composition
• Obesity: Weight loss, relapse, regain
|Assessment type||Unit of assessment||Weighting|
|School-timetabled exam/test||MID SEMESTER UNSEEN TEST (120 MINUTES)||50|
|Examination||END OF SEMESTER UNSEEN EXAM (120 MINUTES)||50|
The assessment strategy is designed to provide students with the opportunity to demonstrate
- Analytical and interpretative skills for the communication of practical data, with appreciation of relevant literature
- Understanding of theory and appreciation of the current evidence base
Thus, the summative assessment for this module consists of:
- Mid semester 2 hour unseen exam (students answer 2 question pertaining to the first half of the module)
- End of Semeter 2 hour unseen exam ( students answer 2 essay questions pertaining to the second half of the module)
Formative assessment and feedback
- Styudents asked to complete calculations and analyses from practicals, within the practical itself and in a designated practical tutorial. Group formative feedback on the practicals provided in designated tutorial.
- Individual marks for Mid-semester exams returned within 3 weeks. Reinforced by scheduled tutorials to feedback and help students prepare for the End of Semester exam.
- Summary feedback on exam performance for all questions in the exam (within 3 weeks of exam sitting)
- To appreciate the mechanisms involved in the regulation of appetite and food intake and the dietary, behavioural and dietary factors which influence this
- To understand the role of energy expenditure and adaptive thermogenesis in the regulation of energy balance. Introducing a range of methods for estimation of energy expenditure in humans
- To gain understand the metabolic regulation of the lipoprotein transport systems. To appreciate the influence on diet on lipoprotein metabolism, coronary disease development and the importance of nutrient-gene interaction
- To provide focus on the cardiovascular risk associated with the insulin resistant conditions of obesity and metabolic syndrome in relation to energy, adipose tissue and lipid metabolism
- To provide experience of laboratory techniques in the following Glycaemic indices of foodstuffs
- To provide experience of laboratory techniques in the following Influence of diet composition on gut transit time and satiety
- To provide experience of laboratory techniques in the following Use of lipid profiling in assessing CV risk
|1||Demonstrate an understanding of the control of appetite and its role in regulating energy balance.||K|
|2||Demonstrate an understanding of the mechanisms of adaptive thermogenesis and energy expenditure in regulating energy balance||K|
|3||Describe the integrated metabolic control of lipoprotein pathways and pathogenesis of atherosclerosis. Appreciating the relationship between diet and coronary disease and understanding the concept of genetic susceptibility to diet||KC|
|4||Demonstrate knowledge of the latest developments in obesity research and management||K|
|5||Design, plan, and undertake experiments incorporating a range of methodologies used by nutritional scientists.||CT|
|6||Communicate experimental findings clearly in written form with use of figure and tables where appropriate. Discuss and critically evaluate findings in relation to the relevant literature.||CPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 108
Lecture Hours: 26
Tutorial Hours: 10
Laboratory Hours: 6
Methods of Teaching / Learning
The learning and teaching strategy is designed to:
Communicate current understanding and research in energy and lipid metabolism and how this relates to disease progression and management.
Give students a practical awareness of the functional methods used in research
Give opportunity for analysis and critical thinking.
The learning and teaching methods include:
25 hours of lectures, 2-4 hours per week
9 hours of practicals
9 hours of interactive tutorials / seminars
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: BMS3056
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||Optional||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.