SHE Level 1
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M1B426441
Module Leader Yvonne Brogan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • A (September start)

Pre-Requisite Knowledge


Summary of Content

The module introduces students to the study of nutrition by examining the sources of nutrients and their functions within the body and by determining the requirements of individuals. Students will also develop practical skills in nutritional analysis, food preparation, food purchasing and budgeting during the kitchen sessions.


Introduction to nutrition : basic nutrient requirements; dietary reference values; food composition databases; assessment of nutrient content of foods; introduction to the 'Eatwell Plate'. Energy balance: consequences of positive and negative energy balance; principles of estimating energy intake and expenditure; factors affecting individual energy requirements; obesity and associated health risks; common eating disorders; Proteins: structure and functions of proteins in the body; sources of protein in the diet; biological value of proteins; essential amino acids; complementary action of proteins; calculation of protein requirements. Carbohydrates: structure and functions of carbohydrates, including simple sugars, complex carbohydrates, non-starch polysaccharides; role of carbohydrates in a healthy diet. Fats: structure of dietary fats, including saturated, monounsaturated and polyunsaturated fats and their roles in a healthy diet; essential fatty acids; cholesterol. Vitamins: roles of all fat-soluble and water-soluble vitamins; sources of each vitamin; daily requirement for each vitamin and associated health effects of deficiences and excesses. Minerals and trace elements: main biological roles of sodium, potassium, chloride and calcium and their importance to health; main biological roles of trace elements such as iron, fluoride, selenium, zinc, copper and iodine. Fluid requirements and alcohol: the essential role of water in the body; normal fluid requirements and factors affecting this; absorption of alcohol; possible health implications of alcohol consumption.

Learning Outcomes

On successful completion of this module the student should be able to:1. Demonstrate knowledge of the sources and functions of the key nutrients, requirements for them, and the basic principles of nutrition.2. Recognise the significance of a balanced diet to health and the possible consequences of nutrient deficiencies.3. Calculate, prepare and present a range of dietary calculations and be able to compare these to Dietary Reference Values.4. Have a basic understanding of food hygiene and food safety. 5. Menu planning for health.6. Have an understanding of realistic portion sizes.7. Awareness of eating disorders ( e.g. obesity, anorexia, nervosa, etc)8. Adapt simple recipes to adjust their macronutrient composition.

Teaching / Learning Strategy

The module has a core of lectures supported by interactive seminars and practical classes. These aim to illustrate and extend the skills and awareness of the student to the relationship between food preparation techniques and scientific principles of nutrition .

Indicative Reading

DoH (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. London HMSO Finglas et al (2015) McCance and Widdowson's The Composition of Foods 7 th Summary Edn Royal Society of Chemistry. FSA (2002) Food Portion Sizes . TSO Gandy, J (2014) Manual of Dietetic Practice. 5 th Edn Wiley Blackwell. SACN (2011) : Dietary Reference Values for Energy Available from: <> Webb, G (2012) Nutrition: Maintaining and Improving Health 4 th Edn Hodder Arnold. Whitney EN & Rolfes SR (2013) Understanding Nutrition 1 3 th Edn Brooks/ Cole

Transferrable Skills

Practical food skills; food preparation; food safety; data handling and analysis; information retrieval; report writing and oral summarising.

Module Structure

Activity Total Hours
Seminars (FT) 10.00
Practicals (FT) 10.00
Lectures (FT) 24.00
Independent Learning (FT) 156.00

Assessment Methods

Component Duration Weighting Threshold Description
Exam (Dept) 02 2.00 50.00 40% Class Test
Exam (Dept) 01 2.00 50.00 40% Class Test