SHE Level 1
SCQF Credit Points 40.00
ECTS Credit Points 20.00
Module Code M1B426609
Module Leader Marian Cunningham
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • B (January start)

Pre-Requisite Knowledge

Essentials of Nutritional Science or equivalent basic knowledge of nutritional science

Summary of Content

The aim of this module is to introduce students to key aspects of nutrition and dietetic practice, providing underpinning and preparing students for further study as they progress through the programme. The module examines nutritional health in the UK and the physiological, personal, psychological, social and environmental factors that influence it. Social theory and psychology as related to nutritional health are introduced. Students will gain understanding of the wide range of factors that must be taken into account by a dietitian in practice. Research methodology in nutrition and dietetics is introduced and methods of nutritional and dietary assessment are examined, as well as the concept of evidence based practice. Students have the opportunity to practice undertaking dietary assessment using dietary analysis software. The professionalism and key skills required by dietitians are examined and discussed.


Introduction to nutritional health in the UK Health Improvement Initiatives Factors influencing food choice Social Determinants of Health Social Theory related nutritional health Theories of human behaviour Psychological aspects of health behaviour, hunger, satiety and food choice Psychological implications of long term health conditions and the interaction between physical and mental health Evidence based practice Introduction to nutritional and dietary research methodology Introduction to dietary assessment methodology Introduction to Dietary analysis software Understanding the wider health and social care setting Introduction to the key skills of a Dietitian

Learning Outcomes

On successful completion of this module the student should be able to:1. Describe key features of the nutritional health of the UK population.2. Discuss examples of health improvement projects designed to address nutritional/health issues in communities or population groups.3. Describe the biological, physiological, personal and extrinsic factors that influence food choice. 4. Discuss the sociological factors that affect food choice and the effect this may have on long term health.5. Discuss the psychological aspects of health behaviour, living with long terms conditions and the interaction between physical and mental health.6. Describe and distinguish between methods used to assess the dietary and nutritional health of individuals and populations in research, public health and clinical settings.7. Describe the structure and management of the social and healthcare setting.8. Discuss the key skills and professionalism required by a dietitian as an evidence based practitioner.

Teaching / Learning Strategy

A theoretical understanding of core module content will be gained in lecture settings, supported by a series of tutorials, seminars, practicals and directed self-study. Teaching is supported by a variety of learning and teaching activities delivered to students using a 'blended learning' approach. This approach involves a blend of online/digital learning materials and face-to-face learning activities. The digital activities include, for example, narrated powerpoints, online tests and quizzes, discussion forums and interactive online lectures, seminars and workshops via Collaborate Ultra. Formative assessment will provide students with feedback on their group work, information gathering and presentation skills, all of which are built upon later in the programme. Summative assessments comprise two class tests and an essay providing students with the opportunity to demonstrate their understanding of the topics and obtain constructive feedback to support further learning.

Indicative Reading

Essential Reading Barry, AM & Yuill, C (2016) Understanding the Sociology of Health: An Introduction. 4 th edition, SAGE. Barasi, Mary E (2017) Barasi's Human Nutrition: a health perspective. 3 rd Edition. CRC Press Finglas et al (2015) McCance and Widdowson's The Composition of Foods 7th Summary edn Royal Society of Chemistry. FSA (2002) Food Portion Sizes. TSO Gandy, J (2019) Manual of Dietetic Practice. 6th Edn Wiley Blackwell. Recommended Reading Scriven, A (2017) Ewles & Simnett's Promoting Health: A practical Guide. 7 th edition, Elsevier Webb, G (2012) Nutrition: Maintaining and Improving Health 4th Edn Hodder Arnold. Whitney EN & Rolfes SR (2013) Understanding Nutrition 13th Edn Brooks/ Cole

Transferrable Skills

Generic Skills: Communication skills, presentation skills, team/group work Employability Skills: numeracy, data handling and interpretation, critical evaluation of evidence base Digital Capabilities: dietary software, padlet, VLE (GCU Learn/Collaborate Ultra)

Module Structure

Activity Total Hours
Assessment (FT) 30.00
Practicals (FT) 24.00
Independent Learning (FT) 266.00
Lectures (FT) 48.00
Tutorials (FT) 8.00
Seminars (FT) 24.00

Assessment Methods

Component Duration Weighting Threshold Description
Course Work 01 n/a 40.00 35% Report/Essay (1500 words)
Exam (Dept) 02 2.00 30.00 35% Class Test
Exam (Dept) 01 2.00 30.00 35% Class Test