Digestion and Nutrition

University of Reading

Course Description

  • Course Name

    Digestion and Nutrition

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agriculture

  • Language Level

    Taught In English

  • Course Level Recommendations

    Lower

    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.

    Hours & Credits

  • Contact Hours

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4

  • Overview

    Module Provider: Agriculture
    Number of credits: 10 [5 ECTS credits]
    Level:4
    Terms in which taught: Spring term module
    Pre-requisites:
    Non-modular pre-requisites:
    Co-requisites:
    Modules excluded:
    Module version for: 2014/5
    Module Convenor: Prof Christopher Reynolds
    Email: c.k.reynolds@reading.ac.uk
    Summary module description:
    Aims:
    To provide the students with:
    1. Knowledge and understanding of the chemical composition of foods, nutrients and their analysis.
    2. A factual knowledge of the anatomy of the alimentary tract of humans and animals and the associated digestive physiology.
    Assessable learning outcomes:
    At the end of the module the student should be able to:
    1. List the nutrient components in foods, outline their chemical composition and describe methods for their analysis.
    2. Describe the anatomy of the alimentary tract of man, horse, chicken and ruminant animals.
    3. Describe the digestive processes occurring in the gut and give details of the digestive physiology associated with secretion and absorption.
    Additional outcomes:
    Students will be able to relate the essential nutrients and their digestion and absorption to the overall function of the whole animal. They will have developed some knowledge of the relevant analytical techniques.
    Outline content:
    The lecture content covers:
    the chemical composition of foods, carbohydrates, proteins, fats, minerals and vitamins and their analysis
    the differing nutrients contained in a variety of foods and their importance is providing essential factors for animals
    the anatomy of the alimentary tract of humans, avians, ruminant and companinon animals
    the digestive processes occurring in the alimentary tracts of animals
    detailed digestive physiology of the associated secretory glands, digestive enzymes and the absorptive process
    gut microflora and their role in digestion and health
    some comparative digestive physiology, especially in relation to animals of agricultural importance
    Brief description of teaching and learning methods:
    There will be two 50 minute lectures, separated by a short break, each week.
    These will be followed by one hour of other activities which will include computer exercises and a practical exercise.
    Contact hours:
    Spring
    Lectures 20
    Practicals classes and workshops 10
    Guided independent study 70
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method Percentage
    Written exam 70
    Report 20
    Class test administered by School 10
    Other information on summative assessment:
    Coursework:
    Practical report: 20%
    Weekly quizzes: 10%
    A weekly quiz will be given on material covered in lectures.
    Formative assessment methods:
    Penalties for late submission:
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
    where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    Length of examination:
    A one-and-a-half hour examination requiring the answer of 50 multiple-choice questions.
    Requirements for a pass:
    A mark of 40% overall.
    Reassessment arrangements:
    Re-examination in August / September.
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

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.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

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.

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