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Module description

This module will provide you with an understanding of the way in which the body metabolises nutrients under a variety of different dietary circumstances and metabolic states.

The chemical composition and characteristics of different classes of nutrients will be covered, with reference to their physical properties and functions in the body. Nutrients will be discussed with reference to the main dietary sources.

Biochemical processes involved in the metabolism of macro and micronutrients will be covered. The complexities of metabolism will be considered using an integrated approach with the concept of energy flux through metabolic pathways as a focus.

Emphasis will be placed on understanding the mechanisms whereby the body can adapt metabolically to different dietary circumstances. Established functions of specific micronutrients will be discussed.

Some important clinical and metabolic effects of deficiency of vitamins and minerals will be covered.

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Objectives

By the end of the unit, a candidate will be able to describe and critically discuss:

• What nutrients are (including water and oxygen)
• The nature and extent of metabolic demand for nutrients
• Digestion, absorption, excretion and transportation and storage of nutrients
• How nutrients are used by the body and the consequences of nutrient deficiency
• Mechanisms for the integration of metabolism, at molecular, cellular and whole-body levels
• Non-nutrient components of foods, feeds and drinks that can affect diet and health, including alcohol
• The scientific basis of the safety and health promoting properties of nutrients and non-nutrient components of foods, based on knowledge of the metabolic effects of:
  • nutrients
  • anti-nutrients
  • toxicants
  • additives
  • pharmacologically active agents (drugs)
  • nutrient-nutrient interactions
  • nutrient-gene interactions
  • nutraceuticals
  • functional foods
  • and any other metabolically active constituents of foods and the diet
• Nutrient analysis (assessment of macronutrient and energy content of a meal against healthy eating recommendations)
• Effects of methods of food production, preparation, preservation, fortification and format on the chemical composition and nutritional quality of food
• Methods to analyse the composition of foods

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Teaching

It is one of the modules on:

Lectures

Lectures and/or online study material provide the core knowledge base for this module. Candidates receive learning material for study prior to lectures, and are encouraged to contribute to discussion of the material during lectures.

Independent learning

After lectures, candidates are directed towards specific additional reading material, including core textbook material and scientific literature that is directly relevant to specific topics, as well as to structured self-learning material on Blackboard.

Problem-solving classes

Candidates are encouraged to identify problems relating to the coursework assignment prior to these sessions, to review areas of complexity.

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Fees and funding

You can find out more about fees and funding for CPD modules in the School of Medicine and Population Health at the link below. We accept sponsored as well as self-funding students.

Fees and funding information

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How to apply

Find out what you need to do to apply for a CPD module in the School of Medicine and Population Health.

Apply for this module

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Contact

For more information on this module, speak to the lead academic: