Run by School of Human and Behavioural Sciences

10.000 Credits or 5.000 ECTS Credits

Semester 2

Organiser: Dr Anthony Blanchfield

Nutritional awareness is a vital attribute for individuals who work with clients and patients in an exercise rehabilitation setting. This nutrition module will supplement your skill-set in exercise rehabilitation by providing you with a thorough understanding of how optimal and sub-optimal dietary consumption can influence wellness and illness.

The module aims to provide you with an understanding of dietary recommendations and guide you on how to apply them in practice alongside dietary assessment and behaviour change techniques. The module places a specific focus on general health, obesity, diabetes, cardiovascular disease and malnutrition.

This module will cover a range of topics that will complement your knowledge of exercise rehabilitation. Generally the module will include key nutritional themes for exercise rehabilitation including dietary assessment, obesity, cardiovascular disease, diabetes, malnutrition and dietary behaviour change.

Topics may include:

Session 1:

a. Healthy eating • The Eatwell Guide and global dietary recommendations

b. Dietary assessment • Methods of assessing diet and estimating requirements and their practical application • Differences in dietary practices exercise

Session 2:

a. Macronutrients: • Carbohydrates, proteins, lipids and fibre

b. Micronutrients: • Vitamins, minerals and trace elements • Food vs supplements • Fluid and alcohol • Assessing nutritional adequacy exercise

Session 3:

a. Obesity • Causes and consequences • Obesity Pathway • Diet vs exercise for weight loss • Weight management advice

b. Behaviour change • Weight stigma • Behaviour change wheel • Motivational interviewing for dietary change exercise • Debate preparation

Session 4

a. Diabetes • Nutritional guidelines for the prevention and management of diabetes

b. Alternative approaches to weight management • Debate on low carbohydrate diets vs intermittent energy restriction vs total diet replacement for weight loss and diabetes

Session 5

a. Cardiovascular disease • The role of diet in primary and secondary prevention of cardiovascular disease • Diet and hypertension

b. Malnutrition • Causes and consequences • Screening tools exercise • Food First treatment • When to refer to a Dietitian

excellent

70%> Students must show an ability to critically reconstruct material and evidence of wide reading of current research literature and extensive use of primary sources. Students are able to accurately present, interpret and analyse data and form clear conclusions to answer the question.

good

60%> Students must show a good grasp of the topic. Clear presentation of data. Good capacity to interpret the data. Concise writing style with no notable omissions, errors or irrelevancies; adequate referencing, and a wide use of primary resources.

threshold

50%> Students must show a reasonable grasp of the topic and its most prominent literature. Suboptimal presentation of data and limited interpretation of findings. Limited critique of research literature. Sound conclusions.

1. 1. Be able to critically assess the evidence for dietary recommendations for various conditions encountered in exercise rehabilitation including obesity, diabetes, cardiovascular disease and malnutrition.

2. 2. Be able to assess an individuals dietary intake and compare to relevant nutritional guidelines.

3. 3. Be able to provide evidence-based, condition specific, realistic dietary advice relevant to exercise rehabilitation.

4. 4. Be aware of the barriers to change as applied to dietary intake and understand how to apply behaviour change skills.

Type	Name	Description	Weight
	Nutrition for exercise rehabilitation - case study		100.00

		Hours
Private study	An expansive reading list is supplied for private learning. Students will also be encouraged to engage in their own independent learning during private study.	80
Lecture	The module will consist of 5, four hour sessions with each separate session designed to neatly address a key nutritional theme that is directly relevant for exercise rehabilitation. The module content will be structured in a way that makes the overlap between key weekly themes evident in order to provide a larger and more broadly packaged insight into nutrition for exercise rehabilitation. To achieve this, each four hour session will adopt a blend of lecture driven theory alongside practical and group-based tasks that allow students to derive critically driven context from the theoretical knowledge that they receive.	20

• Literacy - Proficiency in reading and writing through a variety of media
• Numeracy - Proficiency in using numbers at appropriate levels of accuracy
• Computer Literacy - Proficiency in using a varied range of computer software
• Self-Management - Able to work unsupervised in an efficient, punctual and structured manner. To examine the outcomes of tasks and events, and judge levels of quality and importance
• Exploring - Able to investigate, research and consider alternatives
• Information retrieval - Able to access different and multiple sources of information
• Inter-personal - Able to question, actively listen, examine given answers and interact sensitevely with others
• Critical analysis & Problem Solving - Able to deconstruct and analyse problems or complex situations. To find solutions to problems through analyses and exploration of all possibilities using appropriate methods, rescources and creativity.
• Presentation - Able to clearly present information and explanations to an audience. Through the written or oral mode of communication accurately and concisely.
• Teamwork - Able to constructively cooperate with others on a common task, and/or be part of a day-to-day working team
• Argument - Able to put forward, debate and justify an opinion or a course of action, with an individual or in a wider group setting
• Leadership - Able to lead and manage, develop action plans and objectives, offer guidance and direction to others, and cope with the related pressures such authority can result in

• research and assess paradigms, theories, principles, concepts and factual information, and apply such skills in explaining and solving problems
• critically assess and evaluate data and evidence in the context of research methodologies and data sources
• describe, synthesise, interpret, analyse and evaluate information and data relevant to a professional or vocational context
• plan, design, execute and communicate a sustained piece of independent intellectual work, which provides evidence of critical engagement with, and interpretation of, appropriate data
• apply knowledge to the solution of familiar and unfamiliar problems
• develop a sustained reasoned argument, perhaps challenging previously held assumptions
• demonstrate effective written and/or oral communication and presentation skills
• work effectively independently and with others
• take and demonstrate responsibility for their own learning and continuing personal and professional development
• demonstrate evidence of competence in the scientific methods of enquiry, and interpretation and analysis of relevant data and statistical outputs.
• communicate succinctly at a level appropriate to different audiences.
• accurately interpret case study data
• develop justifiable and/or evidence-based interventions

Resource implications for students

Students will not be required to pay anything additional for this module.

Talis Reading list

http://readinglists.bangor.ac.uk/modules/jxh-4016.html

Reading list

Country/Region Specific Dietary Guidelines

Public Health England (2018) The Eatwell Guide https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/742750/Eatwell_Guide_booklet_2018v4.pdf

Obesity

Foresight Obesity system map (2007) https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/296290/obesity-map-full-hi-res.pdf

Public Health England All Our Health : Adult obesity e-learning session https://portal.e-lfh.org.uk/Component/Details/571222

NICE Guideline CG189 Obesity (2014) https://www.nice.org.uk/guidance/cg189

NICE Guideline PH53 Weight management (2014) https://www.nice.org.uk/guidance/ph53

Diabetes

Evidence–based nutrition guidelines for the prevention and management of diabetes (2018) https://www.diabetes.org.uk/professionals/position-statements-reports/food-nutrition-lifestyle/evidence-based-nutrition-guidelines-for-the-prevention-and-management-of-diabetes

Cardiovascular Disease

Mead, A., Atkinson, G., Albin, D., Alphey, D., Baic, S., Boyd, O., . . . Flanagan, C. (2006). Dietetic guidelines on food and nutrition in the secondary prevention of cardiovascular disease–evidence from systematic reviews of randomized controlled trials (second update, January 2006). Journal of human nutrition and dietetics, 19(6), 401-419.

Malnutrition

BAPEN https://www.malnutritionselfscreening.org