Module manager: Dr Giorgia Cioccoloni
Email: G.Cioccoloni@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
A Level in Chemistry and Biology or equivalent qualification
| 1151 |
FOOD1050, FOOD1150
This module is approved as a discovery module
This module will introduce you to basic concepts and principles of Nutritional Science. You will cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency.
The module aims to provide students with knowledge and understanding in the principles underpinning Nutritional Science, including nutrients and nutrient balance, and dietary requirements and guidelines for different populations. The module will also introduce students to food composition modification.
On successful completion of the module students are expected to:
1. Identify main sources of key nutrients (i.e., staple foods and novel foods) for different population groups
2. Define what nutrients are and how they are used by the body, including the recommended intakes for each and the consequences of nutrient deficiency
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
3. Academic skills: reflection, critical thinking, academic writing, academic language, information searching and retrieval, academic integrity, referencing (AS1,2,4,5,7,8,9,10)
4. Work ready skills: communication, time management, planning & organisation, teamwork/collaboration, interpersonal skills, core literacies (WR1-3,10,13)
5. Enterprise skills: creativity and innovation in starting new social enterprises, working and communicating with others, planning and mobilising resources (ES6,7)
Themes to be explored will typically include:
Theoretical: nutrients that sustain life (macro and micronutrients), main sources of key nutrients, principles of nutrient balance (e.g., energy, N, and other), nutrient deficiencies, dietary requirements and dietary guidelines (with reference to UK and global perspectives).
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 20 | 1 | 20 |
| Private study hours | 80 | ||
| Total Contact hours | 20 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Formative feedback will be provided to students during class lectures, using polls such as Vevox, and using mid and final module evaluation exercise outputs.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Coursework | 100 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 7/12/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team