Fundamentals of Food and Dietetics (20 credit)

Code

BIOS2115

School

Biosciences

Level

2

Credits

20

Semesters

Full Year UK

Summary

The content allows students to gain awareness of the importance of food knowledge within dietetics, including food production, processing, transportation, legislation, nutritional content, institutional catering and choices available.

Target Students

Only open to Year 2 Master of Nutrition and Dietetic Students (U7UNUTDT).

Classes

• One 1-hour tutorial each week for 5 weeks
• One 4-hour practicum each week for 4 weeks
• One 2-hour lecture each week for 22 weeks

Assessment

• 50% Presentation: Group presentation.
• 50% Coursework: 750 words blog.

Assessed by end of designated period

Educational Aims

Learning Outcomes

1. To understand the effects of food production, preparation and processing on the nutrient content of food and how foods are analysed for their nutritional content and physical appearance.

2. To have insight about food preparation methods, their application to dietetic practice and the principles of catering management. 

3. To understand the use of nutritional standards and also organisation of mealtimes within organisations and institutions, and the range, suitability, sustainability and costs of foods for dietetic treatment. 

4. To gain a broad understanding of food provision, including production, procurement and delivery and food security and sustainability, including sustainable food farming, production, packaging and transportation in terms of environmental impact. 

5. To understand the range and relative cost of commonly consumed foods available to the general public including nutrient modified foods, the portion sizes of common foods and the appropriate use of food composition data. 

6. To understand food legislation, food labelling regulations including health claims for food and food safety.

Conveners

• Dr Lucia Vazquez Rocha
• Professor Fiona Mccullough