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Food and Human Nutrition Activity

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Newcastle PARTNERS

on 22 January 2018

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Transcript of Food and Human Nutrition Activity

So, what is Food and Human Nutrition?
What are we going to cover?
What is Food and Human Nutrition?
What is Food and Human Nutrition like at Newcastle University?
Accredited by the
Association for Nutrition
Ranks 7th in the UK
Times/Sunday Times Good
University Guide 2017
Overall student satisfaction
score of 88%
2017 National Student Survey
Best University in the UK
for student experience
University Compare 2017
Top 1% of world universities
QS World University Rankings 2017
Food and Human

What can you do with a degree in Food and Human Nutrition?
Keep in touch!
The PARTNERS Programme
Provides a supported entry route into Newcastle University.
Receive a lower conditional offer.
Applicants must pass an Assessed Summer School before they get their place.
Am I eligible?
You must meet ALL of the following:
Meet all UCAS deadlines.
Choose Newcastle University as you FIRM choice.
Must match or exceed the lower PARTNERS grade offer (BBB)
Home Student status
Am I eligible?
You must also meet ONE of these criteria:
School or College Attended for Sixth Form
School Attended for GCSEs
If you have experienced local authority care for a period of at least three months
If neither of your parents have experienced Higher Education and are in a professional occupation
PARTNERS Summer School
Applying for the PARTNERS Scheme
You must also pass an assessed summer school and have 100% attendance.
Consists of:
Academic sessions
Higher Education skills
Social Events
Use of Facilities
Experiencing Student Life
Check your eligibility through our online Eligibility Checker.
Do your UCAS application as normal and include a 'P' in the 'further details' section for the course at Newcastle University.
Complete a PARTNERS application form.
Ask your teacher to sign and send it off to us with a copy of your UCAS form.
For more information visit
Conduct our own Nutrition Investigation
What do we offer at Newcastle University?
and Human Nutrition BSc
Year One
This year covers all basic areas of Food and Human Nutrition
Introduction to Marketing and Consumer Behaviour
Introduction to Genetics
Introduction to Human Nutrition
Investigating Agri-Food Systems
Introduction to Biochemistry
Academic and Professional Skills
Year Two
Plants as Food
Sports and Exercise Nutrition
Advanced Food Science
Integrating Food and Human Nutrition
Human Nutrition in Health and Disease
Advanced Nutrient Metabolism and Requirements
Project and Dissertation
Year Three
This is the final year where a greater choice of modules is available
Entry Requirements

Home Economics/Food Technology
will be considered instead of
A Level
is preferred at A or AS level but not essential.

For Biology, Chemistry and Physics A levels, a pass in the practical element is required.

Mathematics (minimum grade B or 6)
required if not offered at A or AS Level.
and at least one other
Science Subject
Compulsory Modules
Optional Modules
Course Delivery
Immunology and Toxicology
Experimental Food Science
Food Science and Technology
Nutrition and Metabolism
Food Microbiology
Applied and Experimental Human Nutrition
Molecular Genetics and Mammalian Biochemistry
This year builds upon the basic areas covered in first year and explores how these can be applied
Small class sizes
- greater contact with staff

teaching methods

Opportunity for
placement year
in industry

by the Association for Nutrition

major research project
, to showcase your knowledge and skills

labs and facilities

Develop skills
appropriate for careers in all areas of the food industry and research
Nutritional Therapist
Animal Nutritionist
Product Development Scientist
Food Technologist
Health Promotion Specialist
Food Marketing
Process Development Scientist
Technical Brewer
Food Research
Secondary School Teacher
Your home postcode indicates a low progression to Higher Education
If your are entitled to Free School Meals, Pupil Premium funding, discretionary school/college payments
If you have a disability/long-term health condition and are in receipt of the Personal Independence Payment (PIP)
If you are a recognised carer
If you are living independently of your parents due to situations of family breakdown or 'estrangement'
Our Food and Nutrition Investigation
Today we're going to look at:

What is a balanced diet and why is it important?

What components of our food contribute to a healthy diet?

How can we test for some of these components?
Components of Food
Food and Human Nutrition Careers
Animal Product Quality and Marketing
Food Policy and Evaluation
Career Development Module
and excluding general studies
Other Options
Nutrition and Psychology
Double Accredited
- Association for Nutrition and British Psychological Society

, you study a range of topics relating to human nutrition and health, such as:

nutrition and food science
biochemistry for biologists

, you will explore why humans and animals think and behave as they do, with topics including:

social and developmental psychology
individual differences
Nutrition with Food Marketing
by the Association for Nutrition - fast track your career

You will explore the application of food marketing and nutritional science to food markets, food consumers, diet, nutrition and health.

Topics include:

structure of the food industry
(which represents the largest manufacturing base in Europe)

links between diet and health

the challenges of securing a
globally sustainable, safe and nutritious food system

What else can I get involved in?
Entry requirements for
Nutrition and Psychology
are slightly higher
What can you do with a degree in Food and Human Nutrition?
If you were to look at the packet your food came in, what might you look for?
Saturated Fat
A Balanced Diet
What is a balanced diet?
It helps maintain or improve health.

It is important for the prevention of many chronic health risks such as :
Obesity, heart disease, diabetes, and cancer.
Why is a healthy balanced diet important?
A balanced diet comprises healthy and diverse foods in appropriate portions, including all of the nutrients the body needs and an adequate amount of water.
Nutrients can be obtained from many different foods, so there are a wide variety of diets that may be considered healthy diets.
Carbohydrates mainly come from the plants we eat like wheat, potatoes, fruits and rice
Laboratory Assistant Scheme
NU Food Society
Street Science
Student Ambassador Scheme
Student Exchange
BUCS Sports
Employability Ambassadors
Intramural Sports
University isn't just about academics...
Other Societies
And much much more...
Proteins are important as they contain essential amino acids required by the body, which it can't make itself!
Athletes need more protein to help build and repair muscle.
Kcals or calories
Everyone needs energy to stay alive and well
Its important to be aware of how many calories we consume to maintain a healthy weight
How can we test for some of these components of food?
Today, we are going to do two tests:
A test for the presence of starch
A test for how much vitamin C is present in different fruit juices
Test One
Iodine is brown in colour when in an aqueous solution.
When it is added to starch, it forms a complex which is blue/black in colour.
In front of you you have a solution in the larger tube.

Shake the tube to make sure the contents are fully dissolved and pour 1ml into each of the three smaller tubes in your rack.

Add 5ml of water to each tube and shake again to distribute the solution.

Add 1 drop of iodine solution and observe the results.
Test One
What did you see?
Why did we do the test three times?
Your solution should have turned blue/black indicating the presence of starch.
Repeating an experiment makes our results more reliable!
Test Two
Our next test also uses the iodine/starch complex to give us answers about what's in our food!
Iodine is brown before we mix it with starch, but iodide ions are colourless in solution.

When we react iodine with vitamin C, also known as, ascorbic acid, iodide ions are produced from the iodine so the solution becomes colourless.

Once there is enough vitamin C to react with all of the iodine/starch complexes, turning all of the iodine into iodide ions, the blue/black colour will disappear.
Consequently the more vitamin C present in a juice, the less juice will be needed to make the blue/black colour disappear!
Ascorbic Acid Dehydroascorbic Acid
Is gluten bad for you?
Fats serve both structural and metabolic functions and are a necessary part of the human diet.
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
Unsaturated Fat
Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
Omega 3 and 6
Test Two
Come to the front and take one of the test tubes marked A, B or C.

Return to your group and add 5 drops to the juice to one of your starch tubes.

Look for the black/blue colour disappearing. If this doesn't happen, add 5 more drops. Repeat until the black/blue colour has gone, making a note of the total number of drops needed.

Bring your juice tube back to the front and try a different juice.
At the front we have 3 different juices.
Your experiment will help you decide which has the most Vitamin C.
What did you see?
Test Two
Why do you think that was?
How could we make this experiment more accurate?
Vitamin C
Vitamin C is an essential nutrient involved in the repair of tissue.

Foods that contain vitamin C include citrus fruit, tomatoes, and potatoes.

As a supplement it is used to treat and prevent scurvy

Scurvy does not occur in most animals as they can make their own vitamin C. However, humans and other higher primates, guinea pigs, most or all bats, and some species of birds and fish lack an enzyme (L-gulonolactone oxidase) necessary for such synthesis and must obtain vitamin C through their diet.
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