This module explores the role of nutrition on the prevention and management of a variety of diseases.
The aim of this module is to enable the student to understand the relative contribution of diet, and other factors, to major causes of diseases and to appreciate the principles incorporated in risk reduction interventions
By the end of this module the student should be able to:
1. Critically evaluate and appreciate the role of the relative contribution of diet and other factors in the aetiology of the major causes of nutrition related diseases.
2. Explain the mechanisms, treatment and prevention of a given clinical disorder with nutritional impact
1 Risk factors for major causes of illness - use of epidemiological and intervention studies to characterise risk factors for major causes of morbidity and mortality
2 Principles of the management of diseases (e.g. cancer, anaemia, diabetes type 2, gastrointestinal disorders; metabolic disorders)
3 Role of Nutrition in the prevention of diseases
4 Dietary intervention strategies
5 Nutrition support (e.g. enteral and parenteral nutrition)
Teaching and Learning Work Loads
|Teaching and Learning Method||Hours|
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2021/22 , and may be subject to change for future years.