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.

Nutrition and Health VETSCI5038

  • Academic Session: 2021-22
  • School: School of Biodiversity One Health Vet Med
  • Credits: 10
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 2
  • Available to Visiting Students: No
  • Available to Erasmus Students: No
  • Taught Wholly by Distance Learning: Yes

Short Description

This course will facilitate students to gain an in depth knowledge and understanding of how diet can influence normal health, disease and welfare in production and companion animals.

Timetable

5 week course. Approximately 1h lectures weekly, plus tutorial sessions and workbased learning.

Requirements of Entry

None

Excluded Courses

None

Co-requisites

None

Assessment

The summative assessment for this course will comprise of developing a detailed and informative booklet for an intended audience - this will be either professional, para-professional or lay person (100%).

Course Aims

The course will enable students to evaluate the impact of diet on normal health and in the pathogenesis of disease states, and will allow them to outline appropriate dietary advice to maintain health, welfare and wellbeing.

Intended Learning Outcomes of Course

By the end of this course students will be able to: 

 

■ Critically evaluate the impact of diet on production or companion animal health;

■ Examine the interrelationship between diet and health, and diet and disease;

■ Describe the appropriate nutritional advice based on the dietary management of animals to maintain health, prevent disease and manage diet-related ill health, be they professionals, para-professionals or lay persons.

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.