SHN6812 - Functional Foods & Nutritional Supplements

Objectives:

On successful completion of the module, students will be able to:

1 define the term ‘functional food’ and show familiarity with a range of examples
2 understand the related scientific, health and legal issues
3 evaluate a range of nutritional supplements, using evidence
4 evaluate food and health industry perspectives in the marketing and promotion of products and communicate findings, including by means of poster presentations
5 discuss rationales for supplement use and the role of consumers in the marketing and retailing of products.

Content:

Definition of a functional food. Range of current examples such as probiotics, prebiotics, phytosterols, novel fats, phyto-oestrogens. Work on designing, developing and assessing future products. Dietary significance and health benefits. The evidence for claims made for functional foods. Legal aspects, advertising and marketing, ethical concerns.
The market for nutritional supplements. Evidence base for the efficacy of products commonly sold in the UK. Legal perspectives of the supplements industry. Identification and role of consumers in the retailing of supplements.

Learning and Teaching Information:

Lectures and visiting speakers
Student-led presentations
Use of internet material and relevant websites
Lectures and guest speakers Contact hours 20
Number of Groups: 1 group of 30

Workshops Contact hours: 20
Number of Groups: 1 group of 30

Assessment:

001 Essay 1 x 2000 words 50%
002 Poster 1 x 1200 words 30%
003 Oral Presentation 15 mins 20%
999 %


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