| CODE | FSN4003 | ||||||
| TITLE | Advanced Nutritional Science | ||||||
| UM LEVEL | 04 - Years 4, 5 in Modular UG or PG Cert Course | ||||||
| MQF LEVEL | 6 | ||||||
| ECTS CREDITS | 5 | ||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||
| DESCRIPTION | This study-unit is designed to expose students to different aspects of nutritional science, including nutrient databases and food composition data, the concept of food and allergen labelling and advanced concepts in nutritional epidemiology dealing with dietary assessment and study design. Study-Unit Aims: The study-unit aims to develop an understanding of the principles of nutritional epidemiology and the concepts, information and research methods for studying nutrition & health in populations. It is designed to help students to critically evaluate research literature by giving examples of first class research in the nutrition and health field. It also aims to: - Familiarise students with current legislation related to food and allergen labelling within EU; - Outline the fundamentals on Nutritional labelling and food composition; - Familiarise students with online tools/softwares to generate accurate food labels; - Familiarise students with dietary assessment at an advanced level. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Define nutritional labelling and its applications; - List information necessary to prepare accurate food labels; - Review food labels of packed, unpacked, processed, unprocessed foods, food supplements and foods for specialised medical purposes; - List the key processes where food composition data is used; - Recognise and compare the different methods of portion size assessement and review changes over time; - Discuss the role of factors affecting the portion consumed; - Review best practices on dietary assessment for nutrition research and public health practice; - Define CoFID, Brandbank and LanguaLŽ; - Define the concepts of external and internal validity; - Describe the factors affecting validity and reliability and discuss ways to minimise them; - Identify bias in study design; - Classify exposures and outcomes using food and nutrients and their links to health. 2. Skills: By the end of the study-unit the student will be able to: - Calculate nutrient intakes, including yield, retention and edible factors; - Apply food tables to assess food and nutrient intakes; - Use a commercial package or website to calculate nutrient intakes; - Compute the nutritional information of several types of foods with the use of software; - Create food labels for different food categories; - Evaluate dietary data; - Interpret evidence from meta-analysis; - Design a questionnaire for research purposes; - Use different dietary assessment methods, including FFQs, food diaries and 24 hr recall. Main Text/s and any supplementary readings: - Practical Skills in Food Science, Nutrition and Dietetics. Aspden W., Caple F., Reed R. ,Jones A., Weyers J.,. 2011. Prentice Hall, Harlow, UK. ISBN-13: 978-1408223093 Other relevant updated links to websites, research articles will be provided during the lectures by the academic. |
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| STUDY-UNIT TYPE | Lecture, Ind Study, Group Learning and Tutorials | ||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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