SCQF Level: 09
Module Code: FOD305
Credit Value: 20
Term: Term 1
School: School of Science, Engineering & Technology
This module provide the students with knowledge about interactions of nutrients with other components (non-nutrient food components; gene and drug interactions). The module gives also information about methods used for assessment of the nutritional status and an introduction to nutritional genomics.
The aim of this Module is to provide the student with an understanding about different factors that can interfere with nutrients in the body.
By the end of this module the student should be able to:
1. Evaluate the interaction nutrient / non-nutrient food components of food and their metabolic activity
2. Discuss nutrient-drug interaction & nutrient-gene interaction
3. Critically evaluate laboratory / biochemical parameters used to assess nutritional status
1 Introduction to nutritional genomics
Genetic fundamentals & genetics and nutrition
2 Food-Drug interactions
3 Non-nutrient components in foods
e.g. bioactives and their metabolic activity
4 Functional Foods
5 Laboratory data in nutrition assessment
Statement on Teaching, Learning and Assessment
This module is going to be delivered as a mixture of interactive lectures and tutorials. Lectures aim at informing and developing students’ knowledge of the subject. Tutorials will be based on an enquiry-based and problem-based learning. Students are expected to be motivated self-learners in both theory and practice (in the form of case studies). Tutorials are employed to ensure that the students use both problem-solving and self-learning skills. These teaching and learning strategies focus on developing student’s skills in accordance with Abertay graduate attributes.
Teaching and Learning Work Loads
|Supervised Practical Activity||0|
|Unsupervised Practical Activity||24|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.