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This course provides students with an understanding of the food matrix, macro- and micro-nutrients, energy balance, and the relevance of history, geography, psychology, sociology and economics in understanding food patterns and food choice.
Go to Robert Gordon University
Food, Culture and Human Nutrition
Duration 16 week(s)
Tuition Fee
GBP 880 / year
Next Intake January-2023
Food, Culture and Human Nutrition
About
The food matrix will be deconstructed to understand the chemical properties of nutrients in foods enabling a comprehensive understanding of their structure and role in human health. You will learn about nutrients under the two umbrella terms; macro- (protein, carbohydrate and fat) and micro- (vitamins and minerals) nutrients and the scientific recommendation of each nutrient for health. You will gain skills in dietary and food analysis enabling you to recommend a nutritionally balanced diet depending on the demographics of an individual. You will learn how to interpret diets and possible deficiencies and excess in the diet. You will also examine food and allergy labelling and their legal requirements. Finally, you will explore food patterns and the factors influencing food choice a various groups and cultures.
The learning outcomes are:
- Describe the classification of the major food groups and explain their contribution to a healthy d
- Explain energy balance, including methods of its measurement and estimation.
- Explain the sources and structure of nutrients, and their digestion, absorption, storage and metabolism in the human body2
- Understand nutrient requirements in health and the scientific principles of food-based dietary guidelines.
- Describe and explain food patterns and food choice in groups and cultures.
Learning Methods
Directed study activities will be given each week over the duration of the course. In addition, online ‘live’ tutorials will take place, supplemented by online discussion forums.
Assessment
- Written exam
Independent Study
Independent study is expected throughout. In addition to reading around the topic to enhance your knowledge, you will be directed to do particular tasks and submit your findings. A full brief of what you are required to do, and when, will be provided at the start of the module.
Staff Delivering This Course
All staff delivering on the course are either Registered Dietitians (HCPC) or Registered Nutritionists (AfN).
Requirements
Entry Requirements
- Applications will be considered on a case by case basis, please contact Admissions for information: admissions@rgu.ac.uk
- Applicants who do not hold an International High School qualification will be expected to undertake a pathway programme at our International College
English Program Requirements
Most undergraduate courses require an IELTS score of 6.0, with a minimum of 5.5 in each area. Some courses require a higher English language score. Always check the relevant course page and our English Language Requirements page before applying.
Career
This ‘top-up’ module in nutrition is appropriate for those, who have completed relevant previous studies, who wish to progress to undertaking a PDGE in Home Economics teaching.
Fee Information
Tuition Fee
GBP 880How to Apply
- Completing an existing course (for example passing your Bachelors before coming to do a Masters with us). Please upload your degree documents to your Apply Yourself record or email the Admissions Office with these.
- Proving that your English language is good enough for University-level study. In this case you should send us a copy of your IELTS or TOEFL certificate as soon as it is available. Please upload these documents to your Apply Yourself record or email the Admissions Office with these.
- Making a pre-payment (deposit) for international students. In this case you must arrange to pay the University before we can release an Unconditional Offer. To find out how to do this, please visit the Making Payment page.
Food, Culture and Human Nutrition
Robert Gordon University
United Kingdom,
Aberdeen
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