The University of Southampton
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BIOL6043 Nutrition in Health & Desease: Part 2

Module Overview

The aim of this module is to study specific nutrients which 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 specific nutrients and nutrition-related topics including omega-3 fatty acids, adverse reactions to food, probiotics, nutrients and genes and vitamin D.

Aims and Objectives

Module Aims

The aim of this module is to study specific nutrients which 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 specific nutrients and nutrition-related topics including omega-3 fatty acids, adverse reactions to food, probiotics, nutrients and genes and vitamin D.

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 two-way interaction between nutrition and genes.
  • 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.

Syllabus

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, and food intolerance and allergy.

Learning and Teaching

Teaching and learning methods

Lectures and independent study. In addition to the lectures that are common to both BIOL 3055 and 3064, there will be two additional 90 minute lectures specifically for BIOL 3064 to cover learning outcome (12). There will also be a 45 minute tutorial to provide guidance on the project and presentations, and a 45 tutorial to provide feedback on the project and presentations.

TypeHours
Independent Study130
Lecture20
Total study time150

Assessment

Summative

MethodPercentage contribution
Literature review  (3000 words) 20%
Oral presentation  (15 minutes) 5%
Written exam  (2 hours) 75%

Referral

MethodPercentage contribution
Literature review %
Oral presentation %
Written exam %

Linked modules

Prerequisites: BIOL2010 Flow Of Genetic Information 2016-17 or BIOL2012 Exploring Proteins: Structure And Function 2016-17 or BIOL2013 Bioinformatics & DNA 2016-17 or BIOL6042 Nutrition In Health & Desease: Part 1 2016-17 or BIOL3054 Nutrition In Health & Desease: Part1 2016-17

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