Surrey University Stag

GUT HEALTH AND THE ROLE OF FOOD - 2023/4

Module code: MHUM016

Module Overview

In this module students will be introduced to the key aspects of the gastrointestinal (GI) system highlighting important features in humans (and where appropriate animals). The module will focus on the anatomy and physiology of the normal GI system covering digestion and absorption as well as the gut microbiome and immunology. It will also cover disorders associated gut diseases including those associated with dysbiosis and investigate the mechanisms of disease and appropriate food/nutrition treatment/functional foods.

Module provider

School of Biosciences and Medicine

Module Leader

BROWN Jonathan (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

JACs code:

Module cap (Maximum number of students): N/A

Overall student workload

Independent Learning Hours: 125

Lecture Hours: 20

Tutorial Hours: 5

Module Availability

Semester 2

Prerequisites / Co-requisites

None

Module content

Indicative content: In this module students learn about:

The features of a healthy gut; digestion and absorption
Areas of the gut and the different cell types involved in the digestion and absorption of nutrients
Immune cells of the gut and their function
The gut microflora and its interaction with the cells of the gut
The origins of gastro intestinal infectious diseases, their effects and control
Pathological states of the gut: Coeliac disease, irritable bowel disease, IBS, colitis
Fermented foods and gut health
Fibre and gut health
Colorectal cancer and diet

Assessment pattern

Assessment type Unit of assessment Weighting
Online Scheduled Summative Class Test In course test MCQ and short answers on the gut 30
Coursework A critical report on the strategies used to improve gut health 70

Alternative Assessment

None

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate a good understanding of the structure and function of a normal functioning gut including the cells involved in the gut. In addition the assessment strategy includes the opportunity for students to demonstrate a good understanding of gut diseases and the ability of foods (in a variety of forms) to resolve/ameliorate gut diseases. Thus, the assessment strategy for this module consists of: a MCQ and short answer exam focussed on the gut and its normal function (30 %). Coursework: Critical review essay on a disease of the gut and the food based approaches that can be used to prevent/ameliorate the disease (70 % weighting). Submission of 2000 word report. Assessment and feedback: Feedback on MCQ and short answer exam provided in class, and 1:1 as requested); Feedback on CW provided in written form (individually) as well as general feedback to the class.

Module aims

  • To provide an in-depth appreciation of the structure and function of the normal functioning gut
  • To discuss the important role of the various cells types in the gut in terms of digestion and absorption
  • To detail the role of immune cells in the gut and to illustrate the relationship between the different cells types in the gut
  • To cover the importance of the gut microflora and the features that influences it
  • To provide information on infectious disease and its impact on the gut and treatments available
  • To detail the main diseases of the gut and their impact on health
  • To cover the role of different foods on gut health
  • To cover the role of probiotics and other functional foods in gut health (animals and humans)

Learning outcomes

Attributes Developed
002 To be able to demonstrate a detailed understanding of the main features of a healthy gastrointestinal tract and the structure and function of the different sections. KCT
003 To demonstrate a good understanding of the role of the different cells types in the gut and their function in digestion and absorption of nutrients and non-nutrients KCT
004 To have an appreciation of the role of immune cells in the gut and their interaction with other cells KC
005 To have a good understanding of the role of gut microflora in health and the role of diet and life stage KCT
006 To have an appreciation of the role of gut flora and their interaction with the cells of the intestine KCT
007 To have an appreciation of the origin of infectious disease in the gut and their effects and treatment KT
008 To have an appreciation of the various pathological states of the gut - e.g. coeliac disease, IBD, IBS, colon cancer, allergy and intolerance KT
009 To critically appraise the role of fermented foods and fibre in gut health KCT
010 To have an awareness of the role of probiotics and other functional foods in both animals and humans and to be able to evaluate their effectiveness KCPT
001

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching methods include: Lectures, Practical demonstrations and discussions: Critical thinking, Tutorials, Coursework, Advised extra reading, including scientific papers and reviews

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: MHUM016

Other information

None

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science MSc 2 Compulsory A weighted aggregate mark of 50% 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 2023/4 academic year.