Module manager: Dr Giorgia Cioccoloni
Email: G.Cioccoloni@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
BSc entry-level qualification
| FOOD1051 | Introduction to Human Nutrition |
FOOD1050, FOOD1150
This module is not approved as a discovery module
This module will introduce you to basic concepts and principles of human physiology and 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. You will also gain practical skills in recipe development and food preparation.
The module aims to provide students with knowledge and understanding of basic concept of physiology and in the principles underpinning Nutritional Science, including nutrients and nutrient balance, nutrients metabolism, nutrient sources in the diet, diet and food composition, and dietary requirements and guidelines for general population.
The module will also introduce students to food composition modification, through recipe development and food preparation
On successful completion of the module students will have the ability to:
1. Explain the physiological processes of ingestion, digestion, absorption, metabolism and excretion for nutrients;
2. Define what nutrients are and how they are used to maintain human health;
3. Identify main sources of key nutrients (i.e. staple foods and novel foods) in diet;
4. Recall current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets, considering culture and socio-economic factors that influence food habits and choice;
5. Explain how food composition data is obtained and demonstrate practical skills in some methods used to analyse and modify food composition through basic recipe development;
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
6. Academic skills: reflection, critical thinking, academic writing, academic language, information searching and retrieval, academic integrity, referencing
7. Work ready skills: communication, time management, planning & organisation, teamwork/collaboration, interpersonal skills, core literacies
8. Technical skills: subject-specific knowledge
9. Enterprise skills: working and communicating with others, planning and mobilising resources
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), human physiology, nutrient deficiencies, dietary requirements and dietary guidelines (with reference to UK and global perspectives).
Practical: recipe development (food composition modification) and food preparation .
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 32 | 1 | 32 |
| Practical | 3 | 2 | 6 |
| Seminar | 3 | 2 | 6 |
| Private study hours | 156 | ||
| Total Contact hours | 44 | ||
| Total hours (100hr per 10 credits) | 200 | ||
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 |
|---|---|---|
| Report | (Report will be related to both theoretical and practical aspects of module) | 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