FZMR15-Nutrition for a changing body

Module Provider: Food and Nutritional Sciences
Number of credits: 5 [2.5 ECTS credits]
Level:7
Terms in which taught: Summer term module
Pre-requisites: FZMR14 What is Life Long Nutrition?
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Email: k.e.currie@reading.ac.uk

Type of module:

Summary module description:

Delivered as an intensive campus based workshop of 3 consecutive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the department of Food & Nutritional Sciences and wider the ºÚ¹Ï³ÔÁÏÍø and invited experts in the field from across academia and industry, this module covers the dietary needs and requirement of people who need to loss or gain weight to increase their well-being and reduce health risks.

Aims:

The module aims to provide an introduction to, and knowledge of, the role of diet during body composition change; in particular, how the scientific evidence underpinning what constitutes a healthy method to change body composition, can be related to commonly used strategies in society today. ÌýEffects of such methods on health risks will be considered. Students will develop the knowledge and skills to critically appraise the dietary requirements of an individual looking to change their body composition, and translate this to healthy eating guidelines. ÌýThe module will consider the scientific rationale for potentially targeting healthy recommendations to the demands in our society, to achieve both safe and effective results.

Assessable learning outcomes:

On completion of the module, learners should be able to:

•ÌýÌý ÌýDiscuss the dietary needs of people wishing to gain or lose weight within our society

•ÌýÌý ÌýCritically appraise dietary guidelines in relation to diets that alter body composition

•ÌýÌý ÌýEvaluate gaps in the market in light of safe and effective methods to achieve body composition change in our society

•ÌýÌý ÌýC ritically appraise the composition of food items in relation to healthy eating targets for people who need to alter their body composition

•ÌýÌý ÌýDiscuss the potential for the food industry in ethical and effective targeting of foods for weight gain and weight loss.Ìý

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Additional outcomes:

The following transferable skills will be developed in this module:

•ÌýÌý ÌýCritical evaluation of data from a variety of sources

•ÌýÌý ÌýEffective communication of scientific information in oral and written format with scientific rigour

•ÌýÌý ÌýDebating skills

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Outline content:

This module is designed to provide an understanding of the role of diet in weight loss and weight gain. Areas of particular focus include the need to alter body composition, effects of increased lean mass and decreased fat mass on health, effects of many fad diets on health and targeting those who need help and formulating appropriate food and diets for safe and effective body composition change within the population. Students will appraise the UK diet and consider the potential role of the f ood industry in ensuring the population achieves appropriate dietary guidelines and body composition for good health.

Brief description of teaching and learning methods:

This module will be delivered via a 3-day intensive on campus workshop that will include 20 hours of academic-led seminars and group discussions supported by expert outside speakers and 10 hours of independent learning and group work. The final report, which seeks to apply the learning to the participant’s business situation, accounts for 20 hours of student time.

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

A mark of 50% overall in all assessed work.

Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work. ÌýModule marks are capped at 50% for passes at 2nd attempt.

Additional Costs (specified where applicable):

Last updated: 4 April 2020