Surrey University Stag

FOOD AND NUTRITION RESEARCH METHODOLOGIES - 2024/5

Module code: MHUM015

Module Overview

This module will provide a broadly-based review of current methods employed in food and nutrition, with hands on practical aspects in statistics, epidemiology, study design, body composition and dietary intake measurements as well as experience in scientific writing and critical reviews of peer reviewed scientific papers in food and nutritional sciences. These as necessary skills needed for the Research project module (MHUM009) and for preparing scientific manuscripts. The module will also provide insights into career options within the different disciplines of food science and nutrition.

Module provider

School of Biosciences

Module Leader

OLOYEDE Bolanle (Biosciences)

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: 80

Lecture Hours: 20

Seminar Hours: 5

Tutorial Hours: 5

Practical/Performance Hours: 20

Guided Learning: 10

Captured Content: 10

Module Availability

Semester 1

Prerequisites / Co-requisites

None

Module content

Indicative content includes:

Overview of key aspects of scientific study design

Description and practical application of epidemiological studies

Assessment and practical experience of body composition measurements

Assessment and practical experience of dietary assessment tools

Overview and practical use of different techniques in food and nutritional sciences

Understand the application and background to epidemiology and its implications for public health nutrition

Be able to undertake a critical analysis of the design and implementation of intervention projects and statistical analysis of datasets

Career workshops in food science and nutrition

Practical Statistical Coursework feedback and revision tutorials

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework Coursework - Statistics (1500 words) 30
Examination Online ONLINE (OPEN BOOK) EXAM (2 HOURS) WITHIN A 4 HOUR WINDOW 70

Alternative Assessment

NONE

Assessment Strategy

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

critical thinking, statistical analytical skills, understanding of the taught topics and extra reading.

 

Thus, the summative assessment for this module consists of:

Coursework Practical on Statistics (Submission of 1500 word report with practical analysis of a dataset and simple/applied Statistics in either Food or Nutrition Sciences) as would be obtainable in the industry. Submission deadline 3 weeks after the lecture/practical has run.

Final exam (linked to all learning Outcomes)

 

Formative assessment and Feedback

Feedback on essays (written feedback on essay and one-to-one feedback, as requested)

Generic post-coursework feedback (on-line)

Feedback on final exam (written feedback on exam scripts, one-to-one feedback, as requested, with generic online feedback)

Module aims

  • To provide a broadly-based review of current methods employed in food and nutritional sciences research including systematic reviews and meta-analyses and the concomitant career options that are aligned within the field
  • To provide detailed experience in scientific writing and in the critical review of scientific papers and protocols to enable a more structured and 360 degree thinking in scientific research
  • To provide theoretical frameworks for the applications of experimental techniques and provide bases for selection of appropriate experimental methods in food and nutrition sciences
  • To provide an understanding of the terms epidemiology and nutritional epidemiology, introduce the important scientific concepts in study design, research protocol development and calibration of methods of investigation
  • Introduce important design strategies and interpretation of food and nutritional epidemiological studies and other relevant data and databases together with an understanding of key statistical issues including sampling, study size and statistical power
  • Demonstrate analysis and evaluation of data; including longitudinal analysis; application of statistical methods with a broad coverage of cross-sectional and longitudinal cohort studies and randomised controlled trials as well as the use of specific statistical computer packages
  • Provide a framework to understanding the important concepts in the design and implementation of intervention projects and the methods required for monitoring and evaluating effectiveness and efficiency
  • Provide an appreciation of body composition measurements and dietary intake measurements

Learning outcomes

Attributes Developed
001 Select experimental methods appropriate to a particular experimental objective and design for both food and nutrition sciences KC
002 Appreciate the limitations of presently available experimental methods used for both food and nutrition sciences globally KCT
003 Provide an understanding of anthropometric data in the context of nutrition KC
004 Appreciate the advantages and disadvantages of a range of methods for assessment of dietary intake KCT
005 Define and have a working knowledge of epidemiology and demonstrate a basic understanding of the fundamental scientific concepts of study design for nutrition sciences KCT
006 Appreciate and understand the important design strategies of food and nutrition epidemiology studies and the correct procedures for interpretation of data. KCT
007 Be able to undertake a detailed and rigorous critical analysis of the design and implementation of cross-sectional and longitudinal cohort studies, intervention trials and statistical analysis of datasets as would be expected in the ¿real -world¿ CPT
008 Communicate experimental findings clearly in written form, with discussion and critical evaluation relevant to current literature and have a full appreciation of the career opportunities food and nutritional sciences CPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The module is designed to equip students with detailed knowledge of current statistical analysis methods employed in food science and nutrition. Practical aspects of epidemiology, study design, body composition and dietary intake measurements as well as experience in scientific writing and critical reviews of peer reviewed scientific papers would be covered through lectures, captured content, practicals, seminars, tutorials, generic and one to one feedback where necessary. There would also be workshops on career prospects/options with seasoned and experienced stakeholders in the field of food science.

 

The learning and teaching methods include:

• Lectures delivered in person and recorded.

• Practicals  covering Critical thinking & digital literacy

• Tutorials around statistics and revision of module content

• Coursework which is a report based on practical statistical analysis of a real dataset

• Advised extra reading, including scientific papers and reviews s

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: MHUM015

Other information

Employability: This module from an employability perspective will provide the student with key skills in analytical methods (such as how to assess an individual's dietary intake and physical activity levels); quantitative analysis (using datasets from actual published scientific work) and it will also teach them in the areas of critical thinking and scientific writing. These combined, will equip them with important skill sets for future employment and will boast their employability prospects. In addition, the Module will hold career discussion opportunities with key stakeholders in their respective disciplines. This will enable the student to identify the different pathways that are open to them in scientific and health-related roles for future employment.    

 

Global and cultural capabilities: The programme and module has a strong cohort from around the world; with a mix of students from different ethnic and cultural backgrounds. Students will be integrating through the module and engaging with one another giving them an opportunity to learn about different cultures and peoples. The analytical and statistical methods studied are based on globally accepted protocols that could be encountered in industry.

 

Digital capabilities: Students will become proficient in the use of a number of digital tools.   These include experience of using statistical programmes for analysis of data and appropriate graphical packages as well scientific publication platforms such as PubMed and Embase through our teaching of methods for systematic reviews and meta-analysis. These will also use dietary assessment packages (such as Nutritics) and learn what are the most update digital platforms for assessing food patterns, dietary intake and physical activity levels. Thus, students will become competent at using these tools and platforms.

 

Resourcefulness and resilience: Students will develop their resourcefulness (independent critical thinking) and resilience within this Module. There is a clear focus on critically analysing datasets within the Module through the Coursework Assessment, and within the Written Examination with respect to specific questions on critical reviews of scientific papers and analytical methods. For these individual assessments, students will be supported by formative feedback and will be fully supported by group drop-in sessions and 1:1 coaching. This will assist them through the challenging areas to support their growth in resourcefulness and resilience. Therefore, they will be better prepared for roles in food science and nutrition, as Health Professionals or working within Industry, Government or Charity organizations

 

Sustainability: Issues surrounding sustainability of scientific research and data collection and the impact of these activities will be covered in the Module. Taking this understanding into the workplace (such as the Food Industry, the Health Service, Government and Charity Organizations, Education  [primary/secondary] sets the scene for better equipped students in scientific and health professional employment roles.

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science MSc 1 Compulsory Each unit of assessment must be passed at 50% 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 2024/5 academic year.