St Mary’s University Twickenham, London

2014/2015 Semester One Modules for Study Abroad

Students

IMPORTANT NOTES:

1. St Mary’s University is in the process of transitioning to a 20-credit module system. In the 2014-15 academic year, all Year 1 and Year 2 modules will be worth 20 UK credits. Year 3 modules are worth 15 credits. Possible module combinations therefore making up a full course load are:

4 x 15 credit modules = 60 credits in total

1 x 20 credit module and 3 x 15 credit modules = 65 credits in total

2 x 20 credit modules and 2 x 15 credit modules = 70 credits in total

3 x 20 credit modules and 1 x 15 credit module = 75 credits in total

4 x 20 credit modules = 80 credits in total (note that a UK student normally takes 3 x 20 credit modules in a semester)

We recommend that you check what the practice at your home institution is of converting UK credits into US credits.

2. A timetable in order to ensure that clashes are avoided will be available in due course.

3. The list provided here may be subject to change or availability. The information and detailed course descriptions included in this document were extracted from the most recently updated validation documents. However, minor changes may be operated by the module convenors, which do not justify a full revalidation.

Nutrition

Contents

YEAR 1...................................................................................................................................... 3

Introduction to Nutrition 1 ....................................................................................................... 3

Introduction to Research ........................................................................................................ 6

YEAR 2...................................................................................................................................... 8

Lifespan Nutrition ................................................................................................................... 8

Nutritional Assessment ........................................................................................................ 13

Nutritional Biochemistry ....................................................................................................... 16

YEAR 3.................................................................................................................................... 19

Tackling Obesity, Cardiovascular Disease and Metabolic Syndrome ................................. 19

Clinical Nutrition .................................................................................................................. 23

Sports Nutrition.................................................................................................................... 26

Functional and Novel Foods ............................................................................................... 28

Directed Study .................................................................................................................... 30

Year 1

Introduction to Nutrition 1 School: Sport, Health and Applied Science

Programme: Nutrition (NU)

Code/Title: NU420 Introduction to Nutrition 1

JACS Code: B400 (Nutrition)

Cost Code: 10 (Biosciences)

Module Convenor: Ann Kennedy

Indicative Contributors Ann Kennedy, Yiannis Mavrommatis, Kiran Goraya, Gill

Horgan, Liz Newling Ward, Alexandra King Credit rating, Level: 20 credits, Level 4

Pre-requisites: None

Duration of Module: 200 hours of student work over one semester

Teaching Pattern: 40 hours contact, typically 1-2 hours lectures per week and 1-2

hours seminar/practical each week, plus tutorial support and

online learning resources Assessment: Review of draft report formative

Practical report (1500 words) 60% Examination (1hour MCQ ) 40%

Module Aims This module aims to introduce the fundamental aspects of human nutrition. Roles,

functions and metabolism of energy and nutrients together with sources and

recommended intakes will be introduced together with the concept of a balanced diet.

Learning Outcomes On successful completion of this module students will be able to:

Knowledge and Understanding

1. Understand the digestion, absorption, nutritional biochemistry, storage and functions of

energy, carbohydrates, protein, fats, alcohol and non-starch polysaccharides, in the

human diet.

2. Define dietary standards such as the Dietary Reference Values (DRVs). Cognitive Skills

3. Utilise methodologies for the determination of food and nutrient intake of individuals and groups.

4. Analyse and interpret dietary intake data and comprehend the principles of the ‘balanced

diet’ and demonstrate a fundamental understanding of nutrition in promoting good health.

Performance and Practice

5. Utilise dietary analysis package (Windiets) to determine nutrient content of foods and diets.

6. Work effectively with others in the laboratory setting and collect, collate and analyse

class data. Personal and Enabling Skills

7. Demonstrated the ability to use IT and communicate effectively in writing Assessment Rationale

The practical report is designed to assess the learning outcomes 1, 3-7.. The examination

will assess learning outcomes 1, 2, and 4. Module Content:

Nutritional science

Computerised dietary analysis. Assessment of nutritional adequacy of the diets of

groups and individuals

Dietary standards. An introduction

Energy. The components of energy requirements. Energy metabolism. Sources of

energy in the diet. Consequences of deficiency and excess.

Dietary sources, digestion, absorption, function, metabolism, requirements, deficiency

and excess of the following:

o Carbohydrates

o Fats

o Proteins

o Alcohol

Indicative Bibliography

Gibney, M. J., Lanham-New, S. A., Cassidy, A., & Vorster, H. H. (Eds). (2009). Introduction to Human Nutrition. (2nd Ed). Chichester. UK: Wiley Blackwell. Barasi, M. (2007). Nutrition at a Glance. Oxford. UK: Blackwell Publishing. Bender, D. A. (2008). Introduction to Nutrition and Metabolism. Boca Raton. USA:CRC Press.

Bender, D. A. (2009). A Dictionary of Food and Nutrition. Oxford. UK: Oxford University Press.

Department of Health. (1991). Dietary Reference Values for Food Energy and Nutrient in the United Kingdom. Report on Health and Social Subjects 41. London, UK: HMSO. Geissler, C. & Powers, H. (Ed). (2011). Human Nutrition. (12th Ed). Edinburgh. UK:Elsevier Churchill Livingstone.

Geissler, C. & Powers, H. (2009). Fundamentals of Human Nutrition for Students and Practioners in Health Sciences. Edinburgh. UK: Churchill Livingstone.

Mann, J., & Truswell, S. (2007). Essentials of Nutrition. (3rd Ed). Oxford. UK: Oxford University Press.

SACN (2011). Dietary Reference Values for Energy. London. UK: TSO. Whitney, E., & Rolfes, S. (2010). Understanding Nutrition. International Edition. Belmont. USA: Wadsworth.

Introduction to Research School: Sport, Health and Applied Science

Programme: Nutrition

Code/Title: NU400 Introduction to Research

JACS Code: B400 (Nutrition)

Cost Code: 10 (Biosciences)

Module Convenor: Alexandra King

Indicative Contributors: Maureen Mullane, Alexandra King, Yiannis Mavrommatis, Liz Newling Ward

Credit rating, Level: 20 credits, Level 4

Pre-requisites: None

Duration of Module: 200 hours of student work over one semester

Teaching Pattern: 39 hours contact, typically 1 hour lecture and 2 hours

seminar/workshop each week, plus tutor support and online

learning resources Assessment: Eportfolio of feedback & discussion with tutor (Formative)

Research Worksheets 100%

Module Aims This module will introduce students to fundamental issues in research methods and

design. It will cover basic data handling and manipulation skills within quantitative and

qualitative approaches. Learning Outcomes

On successful completion of this module students will be able to:

Knowledge and Understanding

1. Understand the research process and the appropriate terminology Cognitive Skills

2. Compare and contrast different research methodologies

3. Understand basic quantitative and qualitative data analysis techniques

Performance and Practice

4. Use software packages for basic descriptive and inferential statistical analysis

5. Present data, cite and reference sources accurately.

Personal and Enabling Skills

6. Work effectively in a group 7. Use IT and communicate effectively in writing

8. Reflect on assessment feedback in the context of personal development planning (PDP)

Assessment Rationale

The worksheets will be designed to assess the learning outcomes given in brackets. For

example, there will be one on the interpretation of research papers (1-3), one on statistics

and data presentation (4-5), and one on writing and referencing (5, 7). One of the

worksheets will be undertaken in a small group (6). All worksheets will be word processed

(7). The formative task relates to PDP (8).

Module Content

What is research?

Searching for literature

Interpreting research papers

Research methodology

Interviews and questionnaires

Quantitative and qualitative data analysis

Describing and presenting data

Comparing means and analysing relationships

Academic writing, referencing and feedback

Indicative Bibliography Baumgartner, T. & Hensley, L. (2006). Conducting and reading research in health

and human performance. New York, USA: McGraw-Hill.

Brace, N., Kemp, R. & Snelgar, R. (2012). SPSS for psychologists. (5th ed.).

Houndmills, Basingstoke, UK: Palgrave Macmillan. Field, A. (2009). Discovering statistics using SPSS. (3rd ed.). London, UK: Sage Publications.

Field, A. & Hole, G. (2012). How to design and report experiments. London, UK: Sage

Publications. Pallant, J. (2010). SPSS survival manual. Maidenhead, UK: McGraw Hill.

Thomas, J., Nelson, J., & Silverman, S. J. (2010). Research methods in physical activity.

(6th ed). Champaign, IL., USA: Human Kinetics.

YEAR 2

Lifespan Nutrition School: Sport, Health and Applied Sciences

Programme: Nutrition

Code/Title: NU520 Lifespan Nutrition 1

JACS Code: B400 (Nutrition)

Cost Code: 10 (Biosciences)

Module Convenor: Ann Kennedy

Other Contributors: Ann Kennedy, Yiannis Mavrommatis, Kiran Goraya, Alexandra King, Gill Horgan, Liz Newling-Ward

Credit rating, Level: 20 credits, Level 5

Pre-requisites: NU420 and NU421 Introduction to Nutrition 1 & 2

Duration of Module: 200 hours of student work over one semester

Teaching Pattern: 39 hours: 3 hours per week over 1 semester, plus tutorial support

Assessment: Formative (500 word summary – communicating nutrition messages

to the public)

Course work – leaflet design 50%

Exam (2 hours) 50%

Module Aims This module aims to develop the student’s understanding of the role of nutrition from pre-

conception through childhood and adolescence. The role of diet in supporting good health

and well-being and preventing disease throughout these life stages will be explored together

with nutrition related conditions and interventions associated with each of the life stages.

Module Learning Outcomes On successful completion of the module students will be able to:

Knowledge & Understanding

1. Demonstrate a detailed knowledge of the role of nutrition in supporting growth,

development and health at each life stage together with an understanding of nutrition

related conditions and interventions associated with each life stage.

Cognitive Skills 2. Evaluate the role of nutrition in the promotion of health and well-being. Performance &

Practice

3. Adapt their communication styles to a range of situations and audiences. 4. Be aware of the ethical issues and the relevance of the professional code of practice

to working in the field of nutrition. Personal & Enabling Skills

5. Provide feedback to others and utilise feedback from formative assessment to

achieve the aims and learning outcomes of summative assessments.

Assessment Rationale The formative assessment will ensure that students appreciate the important elements of

the design of nutrition education materials for the public. Additionally, students will provide

feedback to their peers and utilise feedback to reflect upon the demands of their

summative assessment. This particularly addresses learning outcomes 2,3, 4 and 5. The

summative coursework will address learning outcomes 1,2, 3 & 4. The examination will

assess learning outcomes 1 and 2 across the entire content of the module.

Module Content

Peri conceptual Nutrition o The role of nutrition in the initiation of normal reproductive function. o The role of diet and nutrition in male and female fertility. o The epidemiological evidence linking maternal and foetal nutrition to disease in

later life. o The teratogenicity of dietary components

Nutrition and Pregnancy o The physiology of pregnancy. o Embryonic growth and development. o Energy and nutrient requirements of pregnancy. o Nutrition and pregnancy outcome. o Food safety in pregnancy. o The dietary management of common health problems of pregnancy eg nausea,

vomiting, heartburn, constipation. o Multi-foetal pregnancies. o Foetal alcohol syndrome o Nutrition and adolescent pregnancy o Gestational diabetes.

Nutrition during Lactation o The anatomy and physiology of lactation o The nutritional demands of lactation o The composition of human milk o The Benefits of breast feeding o Socio-cultural aspects of breastfeeding o Infant feeding practices and policies – UK o Contra-indications to breastfeeding

Infant Feeding o Evaluation and comparison of available formula feeds and comparison to

human milk. o Infant development and growth. o Pre-term infant nutrition o Development of feeding skills o Weaning, practices and policies o Common nutritional concerns including: colic, failure to thrive, iron deficiency

anaemia, rickets etc o The aetiology, prevention and management of food allergies and intolerances.

Childhood and Preadolescent Nutrition o Energy and nutrient needs for growth and development o Monitoring growth and development – growth standards o Dental health – development of the teeth, diet, nutrition and dental disease o Childhood Obesity – prevalence, aetiology, prevention and management. o Childhood obesity policies, care pathways, behaviour change. o The influence of media and advertising on food choice in children. o The role of schools – School meals, Whole school food policy etc o Diabetes mellitus – insulin dependent diabetes mellitus

Nutrition and Adolescence o Nutritional needs in adolescence. o Dietary intake and adequacy of adolescents o Psychosocial development during adolescence and its effects on health related

behaviours. Dieting, disordered eating and eating disorders. o Prevalance, aetiology and management.

Indicative Bibliography

American Dietetic Association. (2011). Position of the American Dietetic Association: Nutrition Intervention in the Treatment of Eating Disorders. Journal of the American Dietetic Association, 111, 1236-1241.

Available at: http://www.eatright.org/About/Content.aspx?id=8386

American Dietetic Association. (2006). Position of the American Dietetic

Association: Food and Nutrition Misinformation. Journal of the American Dietetic Association, 106, 601-607. Available at: http://www.eatright.org/About/Content.aspx?id=8383

American Dietetic Association., & American Society for Nutrition. (2009).

Position of the American Dietetic Association and American Society for Nutrition: Obesity, Reproduction and Pregnancy Outcomes. Journal of the American Dietetic Association, 109, 918-927.

Available at: http://www.eatright.org/About/Content.aspx?id=8376

Brown, J. (2010). Nutrition Through the Life Cycle. (4th Ed). International

Edition. Independence. USA: Wadsworth Cengage Learning.

Crawley, H., (2006). Eating well for under 5s in child care. Practical and Nutritional guidelines. (2nd Ed). London> UK: The Caroline Walker Trust.

Available at: http://www.cwt.org.uk/pdfs/Under5s.pdf

Crawley, H., & Westland S (2011). Infant Milks in the UK. London. UK: The

Caroline Walker Trust. Available at: http://www.cwt.org.uk/publications.html

Department of Health. (1991). Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on Health and Social Subjects 41.

London. UK: The Stationery Office.

Department of Health (2009). Using the new UK-World Health Organization 0-4 years growth charts. Information for healthcare professionals about the use and interpretation of growth charts. London. UK: Department of Health.

Available at: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/@dh@en/ps/@sta/@perf/documents/digitalasset/dh_127422.pdf

Derbyshire, E. (2011). Nutrition in the Childbearing Years. Chichester. UK: Wiley Blackwell.

Dykes, F., & Hall-Moran, V. (2009). Infant and Child Feeding. Chichester. UK: John Wiley & Sons.

Edelstein,S., & Sharlin, J. (2009). Life Cycle Nutrition. Sudbury. USA: Jones and Bartlett Publishing.

Geissler, C. A., & Powers, H. J. (2011). Human Nutrition. Edinburgh. UK: Churchill Livingstone Elsevier.

Langley-Evans, S. (2009). Nutrition A Lifespan Approach. Chichester. UK: Wiley Blackwell.

Lumley, J., Watson, L., Watson, M., & Bower, C. (2009). Periconceptual supplementation with folate and/or multivitamins for preventing neural tube defects. A Cochrane Review.

Available at: http://mrw.interscience.wiley.com/cochrane/clsysrev/articles/CD001056/pdf_fs.html

National Institute for Clinical Excellence. (2008). Improving the nutrition of pregnant and breastfeeding mothers and children in low-income households. NICE.Public Health Guidance 11. London. UK: NICE. Available at: http://www.nice.org.uk/nicemedia/live/11943/40097/40097.pdf

National Institute for Clinical Excellence (2011). Food Allergy in children and young people. London. UK: NICE.

Available at: http://guidance.nice.org.uk/CG116/Guidance/pdf/English Samour, P.Q. &

King, K. (2012). Essentials of Pediatric Nutrition. Burlington. USA: Jones and Bartlett Publishing.

Scientific Advisory Group on Nutrition. (2006). Folate and Disease Prevention. London. UK: The Stationery Office.

Available at:

http://www.sacn.gov.uk/pdfs/folate_and_disease_prevention_report.pdf Scientific Advisory

Group on Nutrition. (2008). Position Statement. Consideration of Nutritional Requirements in Multiple Pregnancies. London. UK: The Stationery

Office. Available at:

http://www.sacn.gov.uk/pdfs/sacn_statement_multiple_pregnancies_final_03.06.08.pdf

Scientific Advisory Group on Nutrition. (2011). The influence of maternal, fetal and child nutrition on the development of chronic disease in later life. London. UK: The Stationery Office. Available at: http://www.sacn.gov.uk/pdfs/sacn_early_nutrition_final_report_20_6_11.pdf World Health Organization.(2008). International Code of Marketing of Breast milk Substitutes. Geneva. Switzerland: WHO. Available at: http://whqlibdoc.who.int/publications/2008/9789241594295_eng.pdf

Nutritional Assessment School: Sport, Health and Applied Science

Programme: Nutrition (NU)

Code/Title: NU530 Nutritional Assessment

JACS Code: B400 (Nutrition) Cost

Code: 10 (Biosciences)

Module Convenor: Liz Newling-Ward

Indicative Contributors: Liz Newling Ward, Yiannis Mavrommatis, Kiran Goraya, Gill

Horgan, Ann Kennedy, Alexandra King Credit rating, Level: 20 credits, Level 5

Pre-requisites: NU420 and NU421

Duration of Module: 200 hours of student work over one semester

Teaching Pattern: 40 hours contact, typically 1-2 hours lecture and 1-2 hours

seminar/practical each week, plus tutor support and online

learning resources Assessment: Oral Viva (formative)

Validation report (2,000 words) 50%

Oral Presentation and Examination (20 minutes) 50%

Module Aims This module aims to examine the measurement and estimation of energy and nutrient

requirements in humans. Additionally the module aims to develop the student’s

understanding of the interpretation and use of nutritional standards and the relationship

between nutritional requirements, energy and nutrient recommendations and dietary

intake.

Learning Outcomes On successful completion of this module students will be able to:

Knowledge and Understanding

1. Demonstrate an awareness of dietary survey methodologies and the measurement

and estimation of nutritional requirements of humans in specific population groups.

Validate dietary intake data.

2. Relate the function of nutrients to the signs and symptoms of deficiency and excess

Cognitive Skills

3. Analyse a range of information comparing alternative methods and techniques used to

validate data collected in dietary surveys 4. Identify, analyse and communicate the scientific derivation of nutritional standards

and appreciate their uses and limitations Performance and Practice

5. Undertake complex and non-routine tasks to measure and estimate energy needs in

humans and the ability to select appropriate techniques for the assessment of body

composition 6. Interact effectively within a team giving and receiving information and ideas

Personal and Enabling Skills

7. Adapt interpersonal and communication skills to a range of situations, audiences

and degrees of complexity to present cohesively within a group 8. Demonstrate the ability to use IT and communicate effectively orally in writing

Assessment Rationale

The validation report is designed to assess students ability to validate data assessing

learning outcomes 2, 3 and 7 (see below). The presentations will develop students

inter-personal skills and assess learning outcomes 5 and 6. Learning outcomes 1, 3

and 4 will be assessed through the oral examination.

Module Content

Dietary Reference Values

Anthropometry

Measuring Diet

Computer Dietary Analysis

Nutritional Epidemiology

National Diet and Nutrition Survey

Determination of Energy Requirement

Nutritional Requirements for Protein / Lipids / Carbohydrates / Vitamins and Minerals

Biochemical Assessment of Nutritional Status

Nutritional Assessment in Disease Prevention

Clinical Assessment of Nutritional Status

Indicative Bibliography Department of Health. (1991). Dietary Reference Values for Food, Energy and Nutrients in the United Kingdom. Report on Health and Social Subjects 41. London. UK. HMSO.

Gibson, R. (2005). Principles of Nutritional Assessment. Oxford. UK: Oxford University Press.

Gibney, M. J., Vorster, H. H. & Kok, F. J. (2009). Introduction to Human Nutrition. Oxford.UK: Blackwell Publishing.

Gibney, M., Macdonald, I. & Roche, H. (Eds). (2010). Nutrition an Metabolism. Oxford.UK: Blackwell Publishing.

Gibney, M. J., Margetts, B. M., Kearney, J. M. & Arab, L. (Eds). (2004). Public Health Nutrition. Blackwell Publishing. Heyward, V., Wagner, D. R. (2004). Applied Body Composition Assessment. Second Edition. Champaign, IL. USA: Human Kinetics . Heymsfield, S., Lohman, T., Wang, Z. & Going, S. B. (2005). Human Body Composition. Second Edition. Champaign, IL. USA: Human Kinetics .

Lee, R. D. & Nieman, D. C. (2010). Nutritional Assessment. New York. USA: McGraw Hill.

SACN (2011) Dietary Reference Values for Energy. London. UK: TSO

Nutritional Biochemistry School: Human and Applied Sciences

Programme: Nutrition

Code/Title: NU511 Nutritional Biochemistry

JACS Code: B400 (Nutrition)

Cost Code: 10 (Biosciences)

Module Convenor: Yiannis Mavrommatis

Other Contributors: Yiannis Mavrommatis, Kiran Goraya, Janet Clegg Credit rating, Level: 20 credits, Level 5

Pre-requisites: NU420 and NU421

Duration of Module: 200 hours of student work over one semester

Teaching Pattern: 40 hours: 2 hours lecture, 1 hour seminar, 1 hour structured tutorial

per week for 13 weeks, total 8 hours screenings, plus tutorial support Assessment: Practical worksheets/progress test (formative)

Practical Report (1500 words) 50%

Exam (2 hours) 50%

Module Aims This module aims to further develop biochemical concepts introduced in Level 4

Introduction to Nutrition (NU120 and NU121). It also aims to provide students with a

coherent overview of the integration of metabolic processes within the body Module Learning Outcomes

On successful completion of the module students will be able to:

Knowledge & Understanding

1. Consolidate concepts of biochemistry and metabolic processes introduced at level 4

and introduce applied biochemistry concepts. Cognitive Skills

2. Understand energy balance in relation to starving and fed state of

the body 3. Explain the integration of carbohydrate, protein and lipid metabolism in

humans

4. Understand and explain selected cases of inherited metabolic dysfunctions 5. 5 Discuss the metabolic responses to some extreme conditions

Performance & Practice

6. Execute practical assignments with regards to the application of biochemistry

Personal & Enabling Skills

7. 7 Write, speak about and present their ideas in a coherent and fluent manner

8. Work constructively within small groups during seminars and practical sessions

Assessment Rationale The practical report will assess students’ practical skills and critical and analytical writing

skills (module outcomes 1-8). The exam will assess the understanding of theoretical and

applied aspects of nutritional biochemistry (module outcomes 2-5) Module Content

Basic Concepts in biochemistry This will include the basic concepts in biochemistry –structure and biochemical role of

various macromolecules. An overview of the metabolic pathways will be provided.

Carbohydrates

The basic structure and nomenclature of carbohydrates will be examined. Glycolysis,

Glycogenesis and gluconeogenesis will be explored. Fate of various molecules in relation

to carbohydrate metabolism will also be investigated.

Application of carbohydrate – energy provision, generation of ATP The biochemical pathways involved in generating energy for body functions – energy

producing and energy utilizing function. Students will learn about the sources and fates of

acetyl Co-A. The TCA

cycle and the ETS will be discussed.

Application of carbohydrate – conversion of excess carbohydrate to fat The fate of excess CHO molecules and their conversion to glycogen and Fatty acids will be

examined. Diseases related to glycogen storage will also be explored.

Fats

Structure of lipids, overview of the metabolism of fats, lipolysis, Β-oxidation,

ketogenesis, gluconeogenesis

Application of fats

An in depth look at the conversion of fats to cholesterol, bile acids and steroid

hormones. LDL, VLDL, HDL metabolism. The metabolism of carbohydrate and fat to

cholesterol.

Micelles, liposomes, lipoproteins and membranes, Alcohol metabolism

Proteins Structure of proteins, overview of the metabolism of amino acids and proteins

Application of proteins 1 The impact on the metabolism and health of the individual when protein metabolism is

dysfunctional. This will include dysfunction in neurotransmitters e.g. dopamine and serotonin,

amino acid methionine resulting in homocysteinuria.

Nucleic Acids

Overview of DNA and RNA. Detecting specific sequences with radioactive probes, nucleotide

components and nucleic acid sequencing.

Indicative Bibliography Bender, D. (2008). Introduction to Nutrition and Metabolism. London. UK: Taylor & Francis.

Brody,T. (1999). Nutritional Biochemistry. (2nd Ed). London. UK: Academic Press.

Christenson, R., Gregory, L., & Johnson L. (Eds). (2001). Appleton and Lange’s Outline Review of Clinical Chemistry. New York. USA:McGraw-Hill.

Engel, P. (2009). Pain-Free Biochemistry. An essential guide for the health sciences. Chichester. UK:Wiley-Blackwell.

Frayn, K. (2003). Metabolic Regulation – A Human Perspective. London. UK: Wiley Blackwell.

Gaw, A., Murphy, M., Cowan, R., O‘Reilly, D., Stewart, M.,& Shephard, J. (2008). Clinical Biochemistry. An Illustrated Colour Text. (4th Ed). Edinburgh. UK:Elsevier.

Gropper, S., Smith, J., & Groff, J. (2009). Advanced Nutrition and Human

Metabolism. USA: Wadsworth Learning.

Pratt, C.W.,& Cornely, K. (2011).Essential Biochemistry. Chichester. UK:Wiley.

Year 3

Tackling Obesity, Cardiovascular Disease and Metabolic Syndrome Code: NU335

Title: Tackling Cardiovascular Disease, Obesity and the Metabolic

Syndrome Module Convenor: Hilary Davies

Other Contributors Ammi King, Gill Horgan, Ann Kennedy, Natasha Mistry.

Credit rating, Level: 15 credits, Level 3

Pre-requisites: NU240 Nutrition, Health and Disease Duration of Module: 150 hours; taught over 12 weeks

Teaching Pattern: 26 hours contact (2 hours/week over 1 semester)

Teaching Methods: Lectures, seminars, practicals

Assessment: Oral exam (20 minutes) (50%)

Case study 2500 words (50%)

Module Aims:

This module aims to explore the relationship between over nutrition, low levels of physical

activity and chronic weight gain. The module will also analyse the relationship of co-

morbidities resulting in the metabolic syndrome. In addition the module will consider the

potential for improvement in the health of individuals and communities. Module Learning Outcomes:

On successfully completing the module students will be able to:

1. Interpret the role of lifestyle in the prevention and treatment of CVD, obesity and

metabolic syndrome.

2. Critically review methods for the diagnosis of CVD, obesity and the metabolic syndrome.

3. Apply and evaluate the effectiveness of lifestyle modification programmes for the

prevention and treatment of CVD, obesity and the metabolic syndrome.

Assessment Rationale Learning outcomes 2 and 3 will be assessed via the practical exam. Learning outcomes 1, 2

and 3 will be assessed via case study. The practical exam will enable students to analyse,

interpret and apply their knowledge to communicate their own strategies for tackling obesity

and the metabolic syndrome for specific individuals. This will be investigated further in the

case study.

Module Content:

Secular trends in CVD, obesity and the metabolic syndrome

Aetiology of CVD, obesity and the metabolic syndrome

Assessing obesity and the metabolic syndrome

Organisations working for the prevention and treatment of CVD,obesity and the

metabolic syndrome

Tackling CVD, obesity and the metabolic syndrome

Dietary strategies

Functional foods

Energy prescribed diets

Medication / surgery

The role of stress

The role of exercise

Psychological strategies (transtheoretical theory, cognitive behavioural therapy and

motivational interviewing)

Public Health Campaigning

Weight maintenance and monitoring of co-morbities

Childhood obesity Bibliography:

American College of Sports Medicine (2005) Guidelines for Exercise Testing and

Prescription (Seventh Revised Edition). Lippincott, Williams and Wilkins

American College of Sports Medicine (2002) Exercise Management for Persons with Chronic

Diseases and Disabilities. Second Revised Edition. Human Kinetics

Bouchard C, Blair S & Haskell W (2006) Physical Activity and Health. Human Kinetics

British Nutrition Taskforce (2005) Cardiovascular Disease Diet, Nutrition and emerging risk

factors. Ed Stanner S. Wiley Blackwell Publishing.

Brownell, K and Fairburn, C. (2001) Eating Disorders and Obesity. Guildford Publications.

USA.

Brownell, K. (2004) LEARN Program for Weight Control (Lifestyle, Exercise, Attitudes,

Relationships, Nutrition) 10th Edition. American Health Publishing Company

Carson J A, Burke F M, & Hark L A (2004) Cardiovascular Nutrition: Disease Management

and Prevention. American Dietetic Association

Corbin C, Lindsey R (2007) Fitness for Life –Fifth edition. Human Kinetics

Costain L. (2003) Diet Trials: how to succeed at dieting. BBC Consumer Publishing:London

Department of Health. (2006). Choosing a Better Diet. The Food and Health Action Plan.

www.dh.gov

Department of Health. (2004). Choosing Health. Making healthier choices easier.

www.dh.gov

Department of Health. (2007) Healthy Living Social Marketing Initiative: a review of the

evidence. www.dh.gov

Department of Health. (2007). Obesity Care Pathway and Your Weight, Your Health.

Materials for health professionals and for patients. www.dh.gov

Durstine J L, Moore G, LaMonte M, Franklin (2008) Pollock’s Textbook of Cardiovascular

Disease and Rehabilitation. Human Kinetics

Gibney et al (Ed) (2005) Clinical Nutrition, Blackwell Science

Gibney, M. J., Margetts, B. M., Kearney, J. M., Arab, L. (2004). Public Health Nutrition.

Blackwell Publishing: Oxford.

Hooper L, Summerbell C, Higgins J et al (2002) Reduced or modified dietary fat for

preventing cardiovascular disease (Cochrane Review) In: The Cochrane Library,

Oxford

House of Commons. (2004). Obesity. Health Committee. Third Report of Session 2003-04.

Volume 1. London: The Stationery Office.

Jackson AW, Morrow JR, Hill DW, Dishman RK (2004) Physical Activity for Health and

Fitness Updated Edition. Human Kinetics

National Heart Forum. (2007) Obesity Toolkit. Lightening the Load: tackling overweight and

obesity. www.heartforum.org.uk.

National Institute for Clinical Excellence. (2002) Guidance on surgery for obesity.

www.nice.org.uk.

National Institute for Clinical Excellence. (2006) Obesity: the prevention, identification,

assessment and management of overweight and obesity in adults and children.

www.nice.org.uk.

Taylor A, Johnson M (2008) Physiology of Exercise and Healthy Aging. Human Kinetics

Watson R R, Preedy V R (2003) Nutrition and Heart Disease. Causation and Prevention.

Routledge Taylor & Francis

World Health Organisation. (2003). Diet, nutrition and the prevention of chronic diseases.

Technical report Series 916. World Health Organization, Food and Agricultural Organization,

Geneva. – 61-70.

World Health Organisation. (2006).Charter for the Prevention and Treatment of Obesity in

Europe.

Useful Websites: American Dietetic Association. www.eatright.org

British Dietetic Assocation www.bda.uk.com

www.kelloggshealthzone.co.uk/pr15_06_05.asp

www.TheLifestyleCompany.com.

National Obeisty Forum www.nationalobestityforum.org.uk

www.omni.ac.uk

Shape Up America http://www.shapeup.org/

Weight Concern. Shape-up www.weightconcern.com

Clinical Nutrition Code: NU315

Title: Clinical Nutrition

Module Convenor: Hilary Davies

Other Contributors Gill Horgan, Natasha

Mistry. Credit rating, Level: 15 credits, Level 3

Pre-requisites: NU215 Assessment of Nutritional Status and

NU220 Nutritional Requirements Duration of Module: 150 hours of student work over one semester

Teaching Pattern: 26 hours contact (2 hours/week over 1 semester)

Teaching Method Lectures, seminars and workshops

Assessment: Examination -Disclosed (2 hours) 60%

Case Study (2000 words) 40%

Module Aims:

This module aims to explore and apply the therapeutic role of diet in the management of

disease. It also aims to illustrate the practical application of theoretical nutritional

management.

Module Learning Outcomes: On successful completion of the module, students will be able to:

1. Evaluate the theory behind implementing and assessing nutritional care.

2. Distinguish between and evaluate the role of different modes of feeding.

3. Identify how nutritional support requirements change through the lifecycle.

4. Justify the nutritional and dietetic treatment of diseases including malnutrition,

diabetes, renal and hepatic disease, gastrointestinal diseases and some metabolic

disorders

Assessment Rationale Assessment via the assignment should provide the student with the opportunity to apply the

theory in a practical setting (module outcomes 1,3,4). The exam will assess the

comprehension of therapeutic nutrition in a variety of clinical diseases (module outcomes 1-4)

Module Content:

• Nutrition support; Enteral and parenteral feeding The following aspects will be discussed with regards to both enteral and parenteral

nutrition; access, enteral formula composition, parenteral nutrition solutions, administration,

complications and monitoring and the refeeding syndrome.

• Nutritional support of gastrointestinal disease The modification of the diet to meet specific needs of different gastrointestinal diseases will

be explored. The following conditions will be focused on; dyspepsia, dumping syndrome,

constipation, and diverticular disease The causes and treatment of cystic fibrosis and coeliac disease will be explored. Specialised

products and organisations available to individuals with these diseases will be looked at and

organisations available to those who suffer from it. The pathophysiology, medical and nutritional treatment will be looked at in the two

inflammatory bowel diseases; ulcerative colitis and crohns disease.

• Nutritional support of hepatic disease The diseases affecting the liver will be overviewed. The aetiology of hepatitis, cirrhosis,

hepatic encephalopathy and hepatic coma will be discussed in detail. Dietary insufficiencies

and excesses of toxins will be examined along with the role of viral and other infections in

the progression of hepatic disease. Nutritional therapy for these conditions will also be

detailed.

• Nutritional management of renal disease Lecture - The physiology and function of the kidneys will be reviewed The following renal

diseases will be looked at in detail; glomerular disease, disease of the tubules and

interstitium, progressive nature of renal disease and end stage renal function. Medical and

nutritional management will be examined in detail

• Nutritional support in sepsis and trauma Metabolic response to stress, systemic inflammatory response syndrome and multiple

organ failure will be looked at. The following three cases of trauma will be focused on;

head injury, major burns and surgery.

• Dietary treatment of metabolic disorders The following metabolic disorders and nutritional management will be covered; amino acid

metabolism, organic acid metabolism, urea cycle metabolism, carbohydrate metabolism and

fatty acid oxidation. The medical and nutritional management of phenylketonuria will be

examined in detail.

• Diabetes

DAFNE is a programme that has intensive input into maintaining behavioural change in diet

and lifestyle. This programme will be looked at in detail and practical applications of the

programme will be examined

• Drug – Nutrient Interactions The following aspects will be covered; pharmacological aspects of food and drug

interactions, risk factors for food-drug interactions, effects of food on drug therapy, effects of

drugs on food and nutrition, modification of drug action by food and nutrition and effects of

drugs on nutritional status.

Bibliography: Antia FD & Abraham P (1998) Clinical Dietetics and Nutrition. Oxford University Press

Billon W (1999) Clinical Nutrition Case Studies. West

Byron SE (2002) Pocket Guide to Nutrition and Dietetics. Blackwell Publishing. Oxford

Frost GS, Dornhurst A & Moses R (2003) Nutritional Management of Diabetes Mellitus, 1st

ed. London: John Wiley and Sons Ltd

Garrow JS, James WPT & Ralph A (2000) Human Nutrition & Dietetics. Churchill

Livingstone

Geissler C & Powers H (2005) Human Nutrition. 11th Ed. Churchill Livingstone

Gibney M J. Elia M, Ljungqvist O and Dowsett J (2005) Clinical Nutrition . Blackwell

Publishing. Oxford

Hudson N (1999) Management Practice in Dietetics. Wadsworth

Marieb E (2006) Essentials of Human Anatomy and Physiology, 8th Ed. Ldonon: Pearson.

p.369-370, 484-486

Morgan S L & Weinster R L (1998) Fundamentals of Clinical Nutrition. Mosby

Rodwell Williams S (2000) Basic Nutrition and Diet Therapy. W B Sanders

Useful Websites:

American Gastroenterological Association: www.gastro.org

British Society of Gastroenterology: www.bsg.org.uk

Coeliac UK: www.coeliac.co.uk

Glutafin Foods: www.glutafin.co.uk

Gluten free foods: www.glutenfree-foods.co.uk

Juvela Foods: www.juvela.co.uk

National Service Framework for Diabetes. Delivery Strategy. London: Department of Health

Nutrition Society: www.nutsoc.org.uk

National Association of Colitis and Crohn’s Disease (NACC): www.nacc.org.uk www.crohns.org.uk

www.ibsnetwork.org.uk

www.britishrenal.org

www.britishkidney-pa.co.uk

www.nspku.org

Sports Nutrition

Code: NU325 Title: Sports

Nutrition Module Convenor: Ann Kennedy

Other Contributors Gill Horgan

Credit rating, Level: 15 credits, Level 3 Pre-requisites: NU220 Nutrition Requirements

Duration of Module: 150 hours of student work over one semester

Teaching Pattern: 26 hours contact (2 hours/week over 1 semester)

Teaching Methods: Lectures, Seminars, Practicals

Assessment: Literature review (2000 words) 40%

Examination (2 hours) 60%

Module Aims:

This module aims to provide students with a critical analysis of current theories relating

diet and sporting performance.

Module Learning Outcomes: On successful completion of the module, students will be able to:

1. Critique the effect of exercise on the nutrient requirements of athletes.

2. Review the role of diet and nutrition in elite athletic performance.

3. Interpret and discuss current research developments in the field of sports nutrition.

Assessment Rationale

A critical review of the literature will address earning outcome 3. The examination will

address learning outcomes 1 & 2.

Module Content:

• Energy requirements of the athlete. The measurement of the energy cost of sports. • Carbohydrate and Sport. Carbohydrate metabolism and requirements in sport.

Carbohydrate and athletic performance – the evidence. Glycaemic Index and

sporting performance. Timing of carbohydrate.

• Protein and amino acids and sport. Protein metabolism in sport. The effects of

exercise on protein requirements. Protein and amino acid supplementation – the

evidence.

• Fats and exercise performance. Nutritional strategies to enhance fat oxidation

during athletic performance. High fat diets and exercise performance.

• Fluid and electrolyte balance. The effect of hydration status on performance. Hyperhydration.

• Micronutrient requirements in sport. Evidence for performance effects of

micronutrients. Antioxidants in sport.

• Nutritional ergogenics. Ethical and legal considerations. Review of the scientific

literature for performance effects of nutritional ergogenic aids

• Nutrition, exercise and the immune system Bibliography:

McArdle W D, Katch F I & Katch V L (2006) Exercise Physiology. Energy, Nutrition and

Human Performance. Sixth Edition. Lipincott Williams and Wilkins.

Maughan R, Burke L & Coyle E (Eds) (2004) Food, nutrition and sports performance II: The

International Olympic Committee Consensus on Sports Nutrition. Routledge. London.

Williams C & Devlin J T (Eds) (1992) Foods, Nutrition and sports performance. The

International Olympic Committee Consensus on PSorts Nutrition. E & F N Spon.

Jeukendrup A & Gleeson M (2004) Sport Nutrition. An Introduction to Energy Production

and Performance. Human Kinetics.

Maughan R & Gleeson M (2004) The biochemical basis of sports performance. Oxford

University Press. Oxford.

Hargreaves M & Spriet L L (2006) Exercise Metabolism. Human Kinetics.

Burke L (2007) Practical Sports Nutrition. Human Kinetics.

Functional and Novel Foods

Code: NU330 Title: Functional and Novel Foods

Module Convenor: Natasha Mistry

Other Contributors Ann Kennedy, Hilary Davies, Janet Clegg, Ammi King, Gill

Horgan. Credit rating, Level: 15 credits, Level 2

Pre-requisites: NU240 Nutrition, Health and Disease Duration of

Module: 150 hours of student work over one semester

Teaching Pattern: 26 hours contact (2 hours/week over 1 semester)

Teaching Methods: Lectures, seminars, visiting lecturers

Assessment: Coursework 40%

Literature Review (1500 words)

Presentation (10 minutes)

Written examination (2 hours) 60%

Module Aims:

The module aims to explore the role of nutraceuticals and functional foods in the diet and to

develop the students understanding of biotechnology in food production and development.

Module Learning Outcomes: On successful completion of the module, students will be able to:

1. Analyse the role of nutraceuticals and functional foods in the diet. 2. Critically evaluate the evidence relating to the health benefits of functional

foods and nutraceuticals.

3. Review the risk, regulation and policy issues relating to these foods. 4. Critically evaluate the process of genetic modification of crops and its

implications for nutrition and health.

Assessment Rationale: The review of literature should provide the student with an opportunity to demonstrate their

critical reading and writing skills (module outcomes 1,2). The presentation will assess the

students ability to present their findings to a group, in a professional manner (module

outcomes 1, 2). The examination will test their knowledge about the role of functional foods

in the diet (module outcome 1)

Module Content:

• Functional foods and nutraceuticals – definitions and analysis of the industry. • The evidence for health benefits of foods including • Phytoestrogens (isoflavins and lignans) • Plant sterols and stanols • Fermented dairy products – pre and probiotics • Dietary fibre • Fish oils • Formulations and functional components of foods • Consumer and regulatory issues – risk regulation and policy • Genetic modification of plants/crops/animals – current practice. Social, ethical,

economic and nutritive implications of GM foods.

Bibliography: Advisory Committee on Novel Foods. (2002). Annual Report 2002. Food Standards Agency.

Babosa- Canaas G V, (2003).Food Science and Biotechnology. CRC Press

Farnworth E R. (2003). Handbook of Fermented Functional Foods. CRC Press.

Ford B J. (2000).The Future of Food. Thames and Hudson.

Johnson I T & Richardson G. (2003). Phytochemical Functional Foods. Woodhead

Publishing.

Lin J K & Zheng Q Y (Eds). (2003) Oriental Foods and Herbs: Chemistry and Health

Benefits. American Chemical Society.

Saltmarsh M, Buttriss J (Eds). (2000). Functional Foods II. Claims and Evidence. (Royal

Society of Chemistry Special Publication). Royal Society of Chemistry.

Schmidl M K & Labuza T P (Eds) (2000).Essentials of Functional Foods. Klower Academic.

Shibamoto T, Terao J & Osawa T (Eds) (1999). Functional Foods Disease Prevention: Fruits,

Vegetables and Teas. American Chemical Society.

Shibamoto T, Terao J & Osawa T (Eds) (2002). Functional Foods Disease Prevention:

Medicinal Plants and Other Foods. American Chemical Society.

Shortt C, O’Brien J (Eds) (2003). Handbook of Functional Dairy Products (Functional Foods

and Nutraceuticals). CRC Press.

Webb, G (2006) Dietary Supplements and Functional Foods. Blackwell Publishing.

Wildman R E C (Ed) (2000). Handbook of Nutraceuticals and Functional Foods. CRC Press.

Directed Study

Code: NU305 Title: Directed Study

Module Convenor: Ammi King

Other Contributors Team

Credit rating, Level: 15 credits, Level 3 Pre-requisites: NU206 Research Methods II

Duration of Module: 150 hours of student work over two semesters

Teaching Pattern: 4 weeks structured support (2 hours/week) /

Self-directed research with supervisor guidance

Teaching Methods: Lectures, seminars, tutorials, self-directed study.

Assessment: Systematic Literature Review (3000 words) 90%

Oral Poster Presentation (10 minutes) 10% Module Aims:

This module will allow students to undertake an in-depth study of an aspect of nutrition

from a theoretical perspective. The study will comprise an extensive review and

analysis of relevant literature. Module Learning Outcomes:

On successful completion of this module students should be able to:

1. Demonstrate a critical understanding of their chosen area. 2. Show substantial knowledge and a depth of understanding of the various factors

relevant to the area of study.

3. Critically analyse and evaluate information from a broad range of literature, pertinent to their chosen topic.

4. Effectively communicate the findings in an appropriate scientific style. 5. Demonstrate the ability to think logically and in increasingly abstract terms with

reference to their chosen topic.

Assessment Rationale Advanced knowledge and understanding (module outcomes 1, 2, 3 and 5) are obtained by

carrying out the systematic literature review. Scientific communication skills (module outcome

3) are developed by undertaking the systematic review and will be apparent in the poster

presentation.

Module Content: The module is predominantly a self-directed study; therefore largely students will be

working independently. There are a number of structured sessions to direct students at

the beginning of the module. Following this students meet with their supervisor at regular

occasions for advice and to ensure they are working on the right track. These meetings

are scheduled by the students and supervisor at times convenient to both.

• The research idea

Introduction to the module

Begin to decide topic for research project • Searching the literature

How to begin searching for literature

How to organise literature search

What is a systematic literature review? • Designing a project

Begin to formulate project design.

What will be measured?

How will data be analysed?

Ethical approval?

Subject consent? • Writing a literature review

Organising literature

Writing scientifically and critically

Structure of review

What is a systematic review?

Bibliography: Akobeng, A. K. (2006). Understanding systematic reviews and meta-analysis. Archives of Disease in Childhood, 90, 845-848.

Cooper, H. (1998). Synthesising Research: A Guide for Literature Reviews. SAGE

Publications: London

Cottrell, S. (2003). The Study Skills Handbook. Palgrave Macmillan; Basingstoke

Creswell, J. W. (2003). Research Design: Qualitative, Quantitative and Mixed Methods

Approaches. SAGE Publications: London

Field, A & Hole, G. (2003). How to Design and Report Experiments. SAGE Publications;

London

Mulrow, C. D. (1994). Systematic reviews: Rationale for systematic reviews. British Medical Journal, 309, 597-599.

Rudestam, K. E. (2007). Surviving Your Dissertation: A Comprehensive Guide to Content and

Process. Third Edition. SAGE Publications; London

Simon, S. D. (2006). Statistical Evidence in Medical Trials: What Do the Data Really Tell Us? Oxford University Press: New York