Food and Nutrition 1 – An Introduction
Area of Study
Life Sciences, Nutrition and Food Science
Taught In English
Successful completion of introductory university level biology.
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits4
Recommended U.S. Quarter Units0
Hours & Credits
This module introduces students to the study and practice of human nutrition, and
focuses primarily on macronutrients and micronutrients but will also include water and
Students will also be introduced to the social functions of food and nutrition in society as
well as basic applications of food science in everyday life.
Autumn Semester content summary: social functions of food and nutrition,
macronutrients, dietary energy, an introduction to body composition.
Topics covered may include:
? Introduction to the study of human nutrition and the role of a nutritionist;
? Factors which determine food choice in a variety of settings; e.g. historical,
cultural, religious, practical, economical, psychological, habitual within different
social groups; e.g. individuals, families, older people, institutions;
? Food availability - investigation of types of food available, how food is sold in the
UK and changing shopping and cooking practices;
? Energy content of food, measurement of energy expenditure, concept and
determinants of energy balance;
? Dietary carbohydrates, lipids and proteins: Classification, structure, sources,
function, metabolic disposal;
? Alcohol: nutrient value; metabolism; interaction with other nutrients;
? Contribution of the structures of macronutrients to the properties and behaviour
Spring Semester content summary: micronutrients, food tables, dietary reference
values, introduction to food science.
? The application of food science to food preservation, processing, packaging and
? Influence of cooking procedures on the nutrient value, texture and flow of
? The sensory properties of food, the principles of sensory evaluation and their
applications in laboratory and consumer settings;
? Dietary Reference Values for macronutrients and micronutrients: definitions,
derivation and interpretation in population groups;
? Dietary analysis using food composition tables and computer software;
? Body composition compartments and measurement;
? Measurement of energy and nitrogen balance;
? Water and fat soluble vitamins, minerals and trace elements;
? Changing patterns of agriculture and food supply.
Teaching: Lectures and online lectures, group tutorials, workshops, practical sessions and fieldwork
STUDY OPTION 1:
? Exam (50%)
? Coursework: Essay writing or plans, practical/fieldwork write-up,
practical/fieldwork portfolio (with completion of online workshop) (50%)
Examples of coursework weightings:
Practical/fieldwork write-up with preparatory work (e.g. completion of online
workshop): 25%; Essay: 25%
Practical/fieldwork portfolio (combination of lab based practicals and fieldwork):
30%; Essay plans: 20%
STUDY OPTION 2:
? Portfolio 1 (50%)
? In-Class test A (50%)
STUDY OPTION 3:
? Portfolio 1 (50%)
? In-Class test B (50%)
Study Option 1 = Whole Year
Study Option 2 = Autumn
Study Option 3 = Spring/summer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.