NUT3009 : Personalised Nutrition
- Offered for Year: 2024/25
- Module Leader(s): Professor Georg Lietz
- Lecturer: Dr Oliver Shannon, Mr Wouter Peeters, Professor Thomas Hill, Dr Adrian Holliday, Professor Christopher Stewart, Dr Catherine Meplan, Dr Frances Hillier-Brown, Miss Laura Haigh, Professor John Mathers
- 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: | 10 |
| ECTS Credits: | 5.0 |
| European Credit Transfer System | |
Aims
This research-informed module will provide an in-depth understanding of the application of nutrigenomics and nutrigenetics, their strengths and limitations, and the potential for their application in directing consumer nutritional behaviour.
Outline Of Syllabus
Research informed lectures will build cover the latest developments in following topics:
Defining nutrigenomics and nutrigenetics.
The interaction between nutrients and diet and the genome.
The uses, strengths and limitations of ‘OMICS’ technologies to underpin a deep understanding of personalized nutrition:
The consumer acceptance of nutrigenomics-based personalised nutrition
Sports performance and personalised nutrition
Inborn errors of metabolism
However, as this is a constantly changing field with new health initiatives and advice, and more nutrition related diseases developing, the syllabus may change somewhat to reflect this fact.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 17 | 1:00 | 17:00 | PIP Delivery of lecture content and integrated tasks |
| Guided Independent Study | Directed research and reading | 15 | 2:00 | 30:00 | Directed study on research and opinion papers. |
| Scheduled Learning And Teaching Activities | Small group teaching | 5 | 1:00 | 5:00 | PIP – case-based learning of personalized nutrition |
| Scheduled Learning And Teaching Activities | Workshops | 1 | 2:00 | 2:00 | Group presentation / discuss strengths & limitations of personalized nutrition e.g. from literature PIP |
| Guided Independent Study | Independent study | 1 | 41:00 | 41:00 | Preparation for oral examination. |
| Scheduled Learning And Teaching Activities | Scheduled on-line contact time | 1 | 1:00 | 1:00 | Synch online – revision tutorial |
| Scheduled Learning And Teaching Activities | Scheduled on-line contact time | 1 | 3:00 | 3:00 | PIP – Mock oral viva |
| Scheduled Learning And Teaching Activities | Module talk | 1 | 1:00 | 1:00 | PIP - Module Introduction |
| Total | 100:00 |
Teaching Rationale And Relationship
The research-led lectures are used to deliver key information relevant to the subject and to inform the knowledge required to develop an understanding of personalised nutrition and to allow students to develop a research project proposal. Lecture materials are balanced with a diverse array of up-to-date resources where students are encouraged to explore topics in more depth. The workshop and tutorials will be used to facilitate delivery of interactive sessions on personalised nutrition.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Oral Examination | 1 | A | 100 | 15 minutes individual oral examination covering the syllabus - PIP |
Assessment Rationale And Relationship
The oral examination is designed to test students' abilities to articulate current understandings and principles of nutrigenetics and nutrigenomic studies and how this knowledge can be applied to develop a study design of Precision Nutrition. Students will be able to critically analyse the current state of nutrigenetics and nutrigenomics techniques, and their ability to predict an individual response to nutritional exposure. They will be encouraged to express personal opinions underpinned by current research.
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/
- NUT3009's Timetable