Please note: there may be some adjustments to the teaching arrangements published in the course catalogue for 2020-21. Given current circumstances related to the Covid-19 pandemic it is anticipated that some usual arrangements for teaching on campus will be modified to ensure the safety and wellbeing of students and staff on campus; further adjustments may also be necessary, or beneficial, during the course of the academic year as national requirements relating to management of the pandemic are revised.

Food And Nutrient Requirements And Nutrition Through The Lifecycle MED5139

  • Academic Session: 2021-22
  • School: School of Medicine Dentistry and Nursing
  • Credits: 20
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 1
  • Available to Visiting Students: No
  • Available to Erasmus Students: No

Short Description

An overview of the structure, function, sources and requirements of nutrients and an overview of differing nutritional requirements throughout the lifecycle.


Classes will meet several times each week in the first part of semester one

Requirements of Entry


Excluded Courses





One coursework task (2000 words) and one examination of 120 mins.

Main Assessment In: December

Course Aims

To provide an evidenced based overview of the structure, function, sources and requirements of nutrients.

To provide an evidence based overview of differing nutritional requirements throughout the lifecycle.

Intended Learning Outcomes of Course

On completion of this course, students will be able to:

■ Discuss the structure, function, sources and requirements of nutrients and the rationale and evidence on which nutrient recommendations in the UK and internationally were developed.

■ Discuss the physiological changes that occur throughout the lifecycle and how these impact on nutritional requirements with reference to the published literature and guidelines.

■ Critically discuss the body's antioxidant defence system and the evidence currently available for a protective effect of antioxidants in protecting against chronic disease

■ Critically review the current consumption patterns of the main food groups and discuss their significance with regard to their contribution to nutrient intakes in the UK

Minimum Requirement for Award of Credits

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