Course Catalogue

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This course discusses the methodologies and approaches to all aspects of nutritional assessment; dietary, clinical, biochemical, anthropometric and functional considering practicality and validation of individual methods in different contexts.  Students will assess nutritional status and determine nutritional needs through assessment of energy, micro and macronutrient requirements under specific conditions. Practical skills in designing diets matched to methods and data analysis to estimate needs

The course is made up of lectures, tutorials and practical classes throughout semester 1.

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A report validating a dietary assessment method (approx. 2500 words) - 50%. (ILOs 1,2, 4)

Group work designing a dietary assessment method - 15%. (ILOs 1, 2, 4)

Weekly MCQ quiz - 5%. (ILOs 1,2, 3, 4)

A coursework/set exercise activity where students will assess nutritional status, determine nutritional needs and design a diet accordingly (approx. 1500 words). (25%) (ILO 5, 6)

Reflective Assessment - 5% (300-500 words) (ILO 7)

This course aims to give the students opportunities to develop skills in dietary and nutritional assessment techniques and the ability to select appropriate methods for particular contexts using evidence based practice. It aims to provide students with knowledge, understanding and experience of assessing nutritional status and determining nutritional needs through assessment of energy micro and macronutrient requirements under specific conditions  and to provide students with the practical skills in designing diets matched to methods and data analysis to estimate needs.

By the end of this course students will be able to

1. Discuss and critically appraise the methodologies, approaches and measurements of body composition; and their use in a wide variety of populations.

2. Critically discuss methodologies and approaches to all aspects of nutritional assessment; dietary, clinical, biochemical, anthropometric and functional and how they should be used in different settings and populations.

3. Interpret growth and BMI charts and survey data in which nutritional assessment of a sample is compared with a reference population.

4. Perform and interpret dietary assessment methodologies and develop and validate new tools. 

5. Critique the principles and evidence behind food exchange system;

6. Design using an evidence-based approach a diet that meets the specific needs of an individual, or group, considering factors such as age, sex, physical activity, lifestyle, religion, culture, and socio-economic background scientific;

7. Reflect on a set of standards for professional behaviour using the AfN standards as an example.

For students on MSc Human Nutrition with specialisation:

As per the Association for Nutrition accreditation requirements students must submit all assessment components and achieve a minimum grade of D3 in each component.

For students on MSc Human Nutrition with Knowledge Transfer:

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.