Module code: BMS2039

Module provider

School of Biosciences and Medicine

Module Leader

AHMADI KR Dr (Biosc & Med)

Number of Credits


ECTS Credits



FHEQ Level 5

JACs code


Module cap (Maximum number of students)


Module Availability

Semester 1

Overall student workload

Independent Study Hours: 110

Lecture Hours: 33

Tutorial Hours: 5

Assessment pattern

Assessment type Unit of assessment Weighting
School-timetabled exam/test COURSEWORK - IN CLASS MCQ TEST 1 - 30 MINUTES 15
School-timetabled exam/test COURSEWORK - IN CLASS MCQ TEST 2 - 30 MINUTES 15
Examination EXAMINATION - 120 MINUTES 70

Alternative Assessment


Prerequisites / Co-requisites

This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the Global Engagement Office exchange and study abroad team.

Module overview

This module provides an introduction to human nutrition for all students on nutrition-based degree programmes.

Module aims

To provide a sound understanding of nutritional principles in relation to the macronutrient and micronutrient components of the diet

To provide an understanding of the biochemical characteristics nutrients in the human diet; function, requirements, absorption, transport and metabolism

To illustrate the concepts of nutrient essentiality

To develop the concepts of energy and nitrogen balance, metabolic demand, efficiency of utilisation and practically useful values for nutrient content of food

To provide an understanding of food sources of macro- and micronutrients, the extent of intakes in the whole UK population and the important issues relating to human health

To develop the concept of food quality and an optimum diet with reference to animal and plant sources of macronutrients, and to highlight the role of macronutrients in the aetiology of disease including, protein energy malnutrition, obesity, cardio-vascular disease and type 2 diabetes

Learning outcomes

Attributes Developed
1 Describe the energy content of the macronutrients in food and understand their interrelationships in both energy and substrate provision in maintenance, growth and development KP
2 Describe both the principal methods used in measuring food intakes in individuals and populations and the characteristics of current food intakes in the UK population KP
3 Discuss the potential influences of macronutrient intakes on chronic disease states KP
4 Describe the symptoms of micronutrient deficiency and appreciate the consequences of excessive consumption. KP
5 Describe the dietary sources and metabolic functions of the nutritionally important micronutrients KP

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:
• Amino acids; maintenance growth and protein turnover
• Amino acids; essentiality and metabolic function
• Nitrogen balance and determination of protein quality
• Animal and vegetable sources of protein
• Fatty acids; essentiality and metabolic function
• Lipoproteins and atherosclerosis
• n-6/n-3 PUFA; inflammation and immunity
• Glycaemic Index/Load
• Dietary Fibre
• Pre/probiotics
• Atwater factors
• Energy balance
• Measurement of body composition
• Water as a nutrient
• Alcohol
• Macronutrient MCQ in –class test
• Bone minerals and Vit. D
• Oxidative Stress | Vitamins A/E
• Vegetarianism
• Fat Soluble Vitamins
• Water soluble vitamins
• Vitamin revision/review session
• Minerals
• Selenium, Iodine
• Sodium and Potassium
• Iron, Zinc, Copper
• Micronutrients MCQ in class-test

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Introduce the students comprehensively to all aspects of human nutrition in anticipation of both clinical/industrial placements and more detailed modules at level 3.

The learning and teaching methods include:
• Lectures (4 hrs/week with some free weeks for revision and consolidation of  knowledge)
• Revision tutorials
• Electronic voting
• In-class summative MCQ tests

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate

Thus, the summative assessment for this module consists of:

2 summative MCQ tests (each with 30 questions in 30 minutes covering half the taught module)
Unseen exam:  2 hours, 2 essay questions out of 6 (60 %) and 50 Multiple choice questions (40 %)

Formative assessment and feedback

Summary feedback on exam performance for all questions in the exam (within 4 weeks of exam sitting)
Formative assessment provided through revision/review tutorials spread over the module

Reading list

Reading list for HUMAN NUTRITION :

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science and Microbiology BSc (Hons) 1 Optional A weighted aggregate mark of 40% is required to pass the module
Nutrition and Food Science BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition and Dietetics BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.