Human Nutrition, Health and Society
- Module code
- Module leader
- Dr Stephen Chadd
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 30 hours
- Teaching period
- Semester 2
Vocabulary of nutritionists, history of nutrition science, trends in societal eating habits and drivers for change. Focus on chemical and structural characterisation of foods and their nutritional properties through the use and interpretation of food matrix organisations. Diet/disease interactions, evidence and statistics, dieting and obesity.
Diet nutrient provision, diversity of food options, nutrient distribution between foods, plant or animal origins, food classification, nutrient status and characterisation, effects of processing on nutritional value, anti nutritional factors. Basic microbiological principles related to the processing of foods and protection of food quality.
Diet nutrient requirement, nutrient reference values, official intake recommendations, food labelling interpretation of data, changes in diet specifications, age and physiological status, balancing macro and micro nutrient intakes.
To achieve credit for this module, students must be able to:
- Understand the fundamental associations between societal trends, eating habits and consequences for health status.
- Characterise the variability of nutritional values across a range of foods and appreciate the impact of nutrient modification.
- Create a suitable diet plan to support the daily nutritional requirements of a hypothetical person.
|Coursework||Individual report - Diet formulation||40%|
|Examination||Unseen exam (2 hours)||60%|
Students should be familiar with the content of at least one of the following:
- Adams, M.R. and Moss, M.O. (2008). Food Microbiology. Royal Society of Chemistry.
- Beckett, F. (2009) The ultimate student cookbook. Absolute Press
- Black, A. and C. (2006). Dictionary of Food Science and Nutrition. A and C Black Publications.
- Coultate, T.P. (2009). Food: The Chemistry of its Components. 5th edn. Royal Society Of Chemistry.
- Defra (2000). National Food Survey. The Stationery Office. Defra.
- Food Standards Agency (2008) Manual of nutrition. 11th edn. FSA
- Frewer, L. and Van Trijp, H. (2007) Understanding consumers of food products. CRC Press.
- Gibney, M.J., Lanham-New, S.A., Cassidy, A. and Vorster (2009) Intoduction to human nutrition. 2 edn. Wiley-Blackwell.
- Luning, P.A., Devleighere, A. and Vehre, R. (2006). Safety in the Agrifood Chain. Wageningen Academic Publishers.
- Mann, J. and Truswell, A.S. (2012). Essentials of Human Nutrition. Oxford University Press.
- McCance, R.A. and Widdowson, P.M. (2015). The Composition of Foods. Royal Society of Chemistry.
- Truswell, A.S. (2003) ABC of nutrition. 4th edn. BMJ Books.
- World Health Organisation (WHO) (2002). Food and Health in Europe. WHO.
- Food Standards Agency web site
- Institute of Food Science and Technology web site
- Proceedings of the Nutrition Society
- British Food Journal
- Journal of Food Engineering
- Nutrition and Food Science
- Food Chemistry
- The Drinks Business
- Harpers Wine and Spirit Trades Review
- Ethical Consumer
- Food Ethics
- Food Technology
- Fresh Produce Journal
- The Grocer
- Journal of Consumer Behaviour
- Journal of the Science of Food and Agriculture
- New Food