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The University of Southampton

BIOL3055 Nutrition in Health and Disease: Part 2

Module Overview

The aim of this module is to study specific topics in nutriiton that are considered to be of importance to human health. Each nutrient will be studied in terms of its molecular, cellular and whole body effects. The module will focus on a range of topics in nutritional science including, but nnot necessarily restricted to, omega-3 fatty acids, adverse reactions to food, pre- and pro- biotics, energy balance and vitamin D.

Aims and Objectives

Learning Outcomes

Learning Outcomes

Having successfully completed this module you will be able to:

  • Describe the dietary sources and biological functions of specific nutrients.
  • Explain how knowledge of these mechanisms has been used to develop strategies to reduce the severity of specific types of food allergy and intolerance.
  • Discuss how variation in nutrient intakes influences patterns of health and susceptibility to disease.
  • Discuss the evidence that changing the composition of the gut bacteria can produce specific health benefits.
  • Explain the the health effects of positive and negative energy balance, and how the body adapts to changing energy demands.
  • Describe the biochemistry and molecular biology of vitamin D and the factors involved in determining vitamin D status.
  • Describe the role of vitamin D in bone health and the mechanisms involved.
  • Describe the biochemistry of omega-3 fatty acids and their importance to human health.
  • Discuss some of the current questions and controversies surrounding recommendations for intake of omega-3 fatty acids.
  • Describe the physiological and immunological mechanisms that underlie adverse reactions to food.


This module deals with nutrients and dietary changes that are currently the focus of research and debate, including governmental policy making, with respect to their mechanisms of action and their importance to human health. The topics covered include vitamin D, omega-3 fatty acids, probiotics, energy balance, and food intolerance and allergy.

Learning and Teaching

Teaching and learning methods

Lectures and independent study.

Independent Study130
Total study time150



MethodPercentage contribution
Written exam  (2 hours) 100%


MethodPercentage contribution
Written exam  (2 hours) 100%

Linked modules

Pre-requisites: (BIOL2010 or BIOL2012 or BIOL2013) and (BIOL3054 or BIOL6043)

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