BMS1034


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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE

Module Code: BMS1034

Module Title: KEY SKILLS FOR NUTRITION AND DIETETICS 1

Module Provider: Biosciences	Short Name: BMS1034
Level: HE1	Module Co-ordinator: COLLINS AL Dr (Biosciences)
Number of credits: 15	Number of ECTS credits: 7.5

Module Availability

Semester Two

Assessment Pattern

WEEK

6/7

ASSESSMENT

Group Presentation

Food Diary Assessment

WEIGHTING

40%

60%

Module Overview

Prerequisites/Co-requisites

None

Module Aims

To gain a Basic Food Hygiene Certificate
To gain an appreciation of current healthy eating guidelines for the UK
To appreciate the physical, chemical, nutritional and organoleptic qualities of everyday foods and how these affect their use
To gain a working knowledge of portion sizes of commonly consumed foods, their macronutrient content and their contribution to micronutrient intake
To develop an understanding of the qualitative and quantitative assessment of a given eating plan
To develop presentation and communication skills
To develop an awareness of the role of a nutritionist and dietitian in practice

Learning Outcomes

On completion of this module students should be able to:

Adhere to basic food hygiene practices when preparing food having gained a Basic Food Hygiene Certificate
Identify the major food sources of key nutrients, and describe food portion sizes of commonly consumed foods and food products
Adapt or modify basic recipes and explain what effect the modification has on overall acceptability and nutrient content of the product
Qualitatively and quantitatively assess a food diary using appropriate standards
Converse with individuals and to undertake an oral presentation
Demonstrate ability to effectively work in a team
Be aware of the professional bodies (Nutrition Society, Health Professions Council and the requirements of the nutrition, dietetic profession
Demonstrate a basic knowledge of food service and skills including the principles of cookery and food preparation, both in the domestic and the institutional setting
Outline the principles of menu planning, ingredient composition of foods and meals, recipe construction and standardisation

Module Content

Lecture No	Lecturer	Topic
1	ALC/GCP	Introduction to the module
2-3	ALC	Food Hygiene
4-5	AB	Healthy Eating Principles
6-7	GCP	Food Sources of nutrients & the food groups
8-9	ALC/GCP	Meal modification 1 (making a meal "heart healthy")
10-11	GCP/ALC	Dietary Assessment methods
12-13	ALC	Dietary Analysis (use of DietPlan software)
14-20	ALC/GCP	Student presentations
21-22	AB	Food labelling
23-24	ALC	Principles of menu planning
25-26	ALC/GCP	Qualitative assessment of a menu / menu analysis
27-28	ALC/KD	Meal modification 2 (supplementing food)
29-30	ES	Large scale catering – the role of the caterer
31-32	KD	Large scale catering - procurement to plate
33-34	KD	Interpersonal and professional skills (Clinical Skills Room)
35-36	GCP/ALC	Professional practice

Methods of Teaching/Learning

Lectures, discussion groups, ULearn

Selected Texts/Journals

McCance and Widdowson’s The Composition of Foods, Holland B, Welch A, Unwin I, Buss D, Paul A and Southgate D, 6th edition, London , HMSO (2002)

Food Portion Sizes, 3rd edition, Food Standards Agency (2002)

Manual of Nutrition, 11^th Edition, Food Standards Agency (2008)

Dietary Reference Values for Food Energy and Nutrients for the , DoH, HMSO, 1991

Last Updated

5 April 2011