Module manager: Dr Giorgia Cioccoloni
Email: G.Cioccoloni@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2023/24
| FOOD1050 | Elements of Human Nutrition |
This module is not approved as a discovery module
This module serves to introduce underpinning physiological processes that govern health, the impact of nutrition on such processes, and how nutritional assessment techniques can be used to understand such processes.
• Introduce students to scientific principles underpinning nutritional science, including the biochemistry of nutrients and non-nutrients and their metabolism by the human body
• Provide an overview of human physiological systems with relevance to human nutrition
• Provide an overview of nutrient sources in the diet
• Provide an overview of the recommendations for optimal nutrition of the general population and special populations.
• Introduce students to methodology related to diet/food composition and diet and health assessment.
• Introduce students to factors that affect personal food habits, including cultural and socio-economic determinants of food choice.
1. Explain the processes of ingestion, digestion, absorption, metabolism and excretion for nutrients
2. Explain physiological processes that govern human health
3. Recall current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets;
4. Explain how food composition data is obtained and discuss the advantages and disadvantages of this data in diet evaluation;
5. Apply basic nutritional assessment techniques and discuss the advantages and disadvantages of their use to evaluate health status;
6. Explain the role of culture and socio-economic factors on the food habits and food choice.
- Use of basic nutritional assessment techniques.
- Nutrient structure and function, sources of nutrients and non-nutrients in the diet
- Physiological systems in the body such as basic nutrient metabolism, the endocrine, circulatory, respiratory and immune systems.
- Nutritional Guidelines, basic nutritional assessment techniques.
- Role of culture and socio-economic factors on the food habits and food choice.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Class tests, exams and assessment | 1 | 2 | 2 |
| Lecture | 40 | 1 | 40 |
| Private study hours | 158 | ||
| Total Contact hours | 42 | ||
| Total hours (100hr per 10 credits) | 200 | ||
-Directed reading for lectures: 68 hours
- Additional reading/study: 52hours
- Preparation of diet-evaluation assignment (25% of module): 20hours
- Preparation and revision for exams (50% of module): 18 hours.
Progress will be formally monitored through course-work assignments (summative assessment).
General feedback on assessment performance will be posted on Minerva, while individual feedback will also be provided upon marking of assessments
Formative feedback will be given regularly during taught sessions in response to independent learning tasks.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | 1,500 word dietary assessment | 50 |
| Total percentage (Assessment Coursework) | 50 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Online Time-Limited assessment | 1.0 Hrs Mins | 50 |
| Total percentage (Assessment Exams) | 50 | |
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: 9/20/2023
Errors, omissions, failed links etc should be notified to the Catalogue Team