NUT2006 : Measurement and Assessment of Dietary Intake and Nutritional Status
- Offered for Year: 2024/25
- Module Leader(s): Dr Anthony Watson
- Lecturer: Dr Kirsten Brandt, Ms Susan Lennie, Dr Frances Hillier-Brown
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 1 Credit Value: | 20 |
| ECTS Credits: | 10.0 |
| European Credit Transfer System | |
Aims
The aim of this module is to develop a critical understanding of dietary assessment methods for determining nutrient intake in individuals, groups and populations. Students will also explore uses and limitations of methods assessing dietary intake, physical activity, body composition, and nutritional and health status.
Outline Of Syllabus
Principles of data management (GCP and GDPR)
Evaluation, selection, use, and limitations of methods for research and practice in:
measuring energy expenditure
• direct and indirect calorimetry, and non-calorimetric methods
measuring body composition
• densitometry, total body water, total body potassium, DEXA, scanning techniques, bedside methods including anthropometry and bioelectrical impedance analysis
measuring food consumption and nutrient intake:
• domestic food production, food balance data, household food purchases, food diaries, food frequency questionnaires, 24-hour recall, duplicate diet analysis, dietary history, and food composition tables
• technology-based nutritional analysis.
measuring static and functional biochemical tests for assessing nutritional status:
• recovery and concentration biomarkers; blood, urine, hair, nails, and adipose tissue; sample collection, transport, and storage.
Statistical analysis and interpretation of data
An examination of nutritional surveillance systems in both developed and developing countries.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 8 | 2:00 | 16:00 | PIP - To impart theoretical knowledge |
| Scheduled Learning And Teaching Activities | Lecture | 5 | 1:00 | 5:00 | PIP - To impart theoretical knowledge |
| Guided Independent Study | Assessment preparation and completion | 1 | 25:00 | 25:00 | 5 hours preparation and delivery for OSPE 20 hours preparation and delivery of coursework |
| Guided Independent Study | Directed research and reading | 1 | 59:00 | 59:00 | Self-guided reading |
| Scheduled Learning And Teaching Activities | Practical | 25 | 1:00 | 25:00 | PIP - Practical sessions |
| Guided Independent Study | Directed research and reading | 1 | 5:00 | 5:00 | Self-guided online activities and reading (GCP and GDPR). |
| Guided Independent Study | Independent study | 1 | 65:00 | 65:00 | N/A |
| Total | 200:00 |
Teaching Rationale And Relationship
The teaching and learning strategies will encompass lectures and directed study to cover the theoretical background in principles of dietary intake and nutritional assessment, followed by practical experience of the techniques and self-directed learning.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Observ of prof pract | 90 | 1 | A | 50 | Demonstrate skills of measuring dietary intake and nutritional status - PIP |
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Research paper | 1 | M | 50 | Research paper (short report) (max 1500) |
Assessment Rationale And Relationship
The professional skills assessment will enable students to demonstrate practical ability in core aspects of measuring and assessing dietary intake and nutritional status.
The research report will enable students to develop their research writing skills and critique methodologies available for dietary assessments.
MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.
To meet accreditation requirements and to pass this module, BSc (Hons) Human Nutrition and BSc (Hons) Nutrition with Food Marketing students must obtain a mark of 40 or above for each summative assessment.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT2006's Timetable