Module Descriptors for Athens_110714

8/22/2019 Module Descriptors for Athens_110714

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MODULE DESCRIPTORS

Module Title

Level 1BiochemistryMicrobiologyKey Investigative Skills 1Human PhysiologyCell Biology & GeneticsIntroduction to Food & NutritionDevelopmental Biology & AgeingIntegrating Module 1Introduction to Health Psychology

Health & Welfare (Sociology)

Level 2Systems BiologyMolecular BiologyImmunologyNutritionFood SciencePublic Health PracticeHuman Physiology & PharmacologyKey Investigative Skills 2Professional Studies 1

Placement A

Level 3Applied NutritionClinical Sciences 1Clinical Sciences 2Therapeutic DieteticsEpidemiology & Health

Professional Studies 2IPE 3

Level 4Research ProcessHonours ProjectResearch & CommunicationPlacement B modulePlacement C


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Programme Structure

Level 1

Semester 1

Biochemistry(20 credits)

Microbiology(10 credits) Human

Physiology(20 credits)

Cell Biology &Genetics(10 credits)

DevelopmentalBiology &ageing(10 credits)

Introduction to HealthPsychology(10 credits)

Semester 2 Key Investigativeskills 1(10 credits)

Introduction toFood &Nutrition(10 credits)

Integratingmodule 1(10 credits)

Health & Welfare(Sociology)(10 credits)

Level 2

Semester 1

Systems Biology(20 credits)

MolecularBiology(10 credits)

Nutrition(20 credits)

Food Science(10 credits)

HumanPhysiology &Pharmacology(20 credits)

Key InvestigativeSkills 2(10 credits)

Semester 2 Immunology(10 credits)

Public HealthPractice(10 credits)

Professional studies1(10 credits)

End of Level 2: 4 week placement Block (A) 0 academic credit (competency based learning pass/fail)Level 3

Semester 1

Applied Nutrition(20 credits)

ClinicalSciences 1(20 credits)

ClinicalSciences 2(20 credits)

TherapeuticDietetics(20 credits)

Epidemiology &Health(10 credits) IPE 3 (20 credits)

* Jointly taughtalongsidephysiotherapists

Semester 2 ProfessionalStudies 2(10 credits)

End of Level 3 12 week Placement Block (B)* (competency based learning pass/fail) Consolidation of practice & summative assessment occur in

Semester 1 of Level 4Level 4Semester 1 Research

Process(10 credits)

Honours Project (40 credits) Research &Communication(10 credits)

Placement B module-consolidation &academic assessment (30 credits)

Semester 2 Placement C (competency based learning pass/fail) * includes consolidation of learning & summative assessment on return toUniversity (30 credits)


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Level 1


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Module Descriptor

Title Biochemistry Code

SHELevel

1 Semester &Mode ofStudy

1 & 2

FT/PT

Credit Rating

SCQF

Level

7 20

Module Co-ordinator Dr Maria Nefeli Nikolaidou-Katsaridou

Module Team Dr Maria Nefeli Nikolaidou-Katsaridou

Pre-requisites Normally course entrance requirements for level 1Co-requisites NoneProhibitedCombinations

None

Aims

To develop an understanding of fundamental biochemical concepts affecting the structure and

function of important molecules and biochemical processes To acquire skills in laboratory investigation and in the collection, analysis and interpretation ofbiochemical data

To introduce the concepts of bioenergetics and metabolismLearning OutcomesOn successful completion of the module the student will be able to:

Assessed inthis module

A B C D

L1 Demonstrate knowledge and understanding of biochemicalconcepts related to the structure, properties and behaviourof important atoms and molecules

Yes

L2 Demonstrate competency in basic laboratory practiceincluding

accuracy and reproducibility in lab measurements proficiency in calculations for the manipulation of

chemical compounds and solutions

Yes

L3 Demonstrate the ability to produce an organised andcohesive report of a laboratory investigation

Yes

L4 Utilize analytical skills to solve problems and interpretbiochemical skills

Yes

L5 Demonstrate understanding of the relationship betweenstructure and function in biomolecules

Yes

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Greek texts

Dimopoulos, K.A. and Antonopoulos, S. (2000) Basic Biochemistry. Chemistry DepartmentUniversity of Athens

Stryer, L. (most recent edition) Biochemistry. Crete University Press

English texts

Champe PC, Harvey RA & Ferrier DR (2007) Lippincotts Illustrated Reviews: Biochemistry (4 thedition) Lippincott, Williams & Wilkins

Fisher JRP & Arnold J (2003) Instant Notes in Chemistry for Biologists (2nd edition) Bios ScientificPublishers Ltd.

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Module Descriptor

Title Microbiology Code (if known)D1138

SHELevel


1

FT/PT

Credit Rating

SCQFLevel

7 10



Pre-requisites Course entrance requirements for SHE Level 1/SCQF Level 7Co-requisites NoneProhibitedCombinations

None

Aims

To develop knowledge and understanding of microorganisms emphasising featuresrelevant to interactions with humans and health

To develop knowledge and understanding of factors which influence microbial growth andsurvival in context of their potential to control microorganisms and to predict risk

To develop basic laboratory skills in microbiology including practical techniques anddiscussion of experimental results

Learning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1Demonstrate knowledge of principles of microbiology andgeneral characteristics and natural activities ofmicroorganisms

yes

L2Demonstrate knowledge and discuss chief features ofbacteria, fungi and viruses and their reproduction

yes

L3Recognise and describe the potential of microorganisms for

harm to human healthyes

L4 Major microbial causes of spoilage of food and other organicproducts, and the prevention of this

yes

L5Recognise and describe the potential of beneficial activitiesand uses of microorganisms

yes

L6Demonstrate an integrated knowledge of chief factors whichinfluence microbial growth and survival

yes

L7Demonstrate knowledge and understanding of the conceptsand principles of infection, and infection control

yes

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L8Integrate knowledge and understanding of infection andinfection control in context of food related illnesses causedby micro-organisms

yes

L9Demonstrate knowledge and understanding of generalaspects of antibiotics and the development of pathogensresistance to antibiotics

yes

L10Demonstrate experience of basic microbiology laboratorytechniques including: light microscopy, microbiologicalcultures, collation of group results

no

A Knowledge and UnderstandingB Intellectual SkillsC Practical SkillsD Transferable SkillsLearning ExperiencesThe module will engage the student in the following types of learning experiences:lectures 12 hours

laboratory practicals 18 hours (9 x 2h)self directed learning 70 hours

In some of the practical sessions results are observed and discussed, thus acting as tutorialsessions

Assessment Pattern

MCQ exam and short answer questions (100%) summative

Material covered both in the lectures and practical sessions will be assessed in the written exam

Can this Module be Anonymously marked? Yes If No please provide anexplanation.

Content

General characteristics and main types of microorganisms; natural activities as saprophytes(spoilage), pathogens, commensals and opportunistic pathogens; nomenclature.Bacteria: structure, reproduction, growth curve, toxins, spores, genetic change mechanisms.

Fungi: structure and reproduction of mould and yeasts, mycoses, toxins.Viruses: structure, replication, effects on cells, latent infection.Prions: relationship to BSE, CJD and vCJD.Factors affecting microbial survival and reproduction including: temperature, pH, water activity,oxygen availability, nutrients, damaging chemicals, radiation, biological interactions.Infection concepts: portals of entry/exit, cycle of infection, vehicles of infection, food-poisoning andfoodborne diseases.Antimicrobial methods; sterilisation and disinfection, antibioticsHospital acquired infections; common types, known problems of infection control systems,surveillance, Staph aureus and C difficile

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Main Texts

Greek texts

Karagkouni-Kirtsou, A. (most recent edition). Microbiology. Athanasios Stamoulis Publications.

Koliais, S.(2007). Practical Microbiology. University Studio Press.

Koliais, S. (most recent edition). Microbiology. University Studio Press Publications

Mauridou-Tzoxa, E. (2001). The Epitomi of General Microbiology. Volume 1. Athens: PublicationsLixnos.

English texts

Burton GRW & Engelkirk PG, Microbiology for Health Sciences most recent edition. Lippincott

Atlas RM, Principles of Microbiology, most recent edition. Mosby

McLauchlin J and Little C, Hobbs Food Poisoning and Food Hygiene, Hodder Arnold

Other relevant texts, websites, or journal articles as directed by the module team.

Other relevant details

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Module Descriptor

Title Key Investigative Skills 1 CodeD1137

SHELevel


Semester 2

FT/PT

Credit Rating

SCQFLevel

7 10

Module Co-ordinator Ms Vesna Cafka

Module Team Ms Vesna Cafka

Pre-requisites NoneCo-requisites NoneProhibitedCombinations

None

Aims

To facilitate students in the management of their own learning by the use of reflection andpersonal development portfolio

To develop key IT skills

To develop skills in being able to locate sources of credible information To develop knowledge of quantitative/qualitative strategies of investigation and their application

in research

To provide understanding of the principles underlying selection and application of statisticalprocedures



A B C D

L1 Self-management of personal achievements/goals

L2 Demonstrate knowledge and understanding of quantitativeand qualitative methodologies

Yes

L3 Demonstrate knowledge and understanding of researchmethods and statistics

Yes

L4 Demonstrate key IT skills (word processing, www, email,use of spreadsheets, basic graph drawing and statisticalanalysis using Excel)

Formatively

L5 Retrieve, analyse and present information Yes

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L6 Analyse numerical data using Excel and SPSS Formatively

L7 Demonstrate appropriate written communication skills

A Knowledge and UnderstandingB Intellectual SkillsC Practical SkillsD Transferable SkillsLearning ExperiencesThe module will engage the student in the following types of learning experiences:

This module integrates and makes use of opportunities presented within the other modulesbeing taught at level 1 of the programmes. This enables students to see the application of thelearning using examples from different experiments to consider different aspects of the

research process. For example, issues of validity, reliability and measurement error will beintegrated with laboratory work undertaken; use of data generated in different laboratories andworkshops across a number of modules in level 1 of the programme will be used to illustrateboth descriptive and inferential statistical analyses.Lectures - 12 hoursTutorials - 6 hoursIT workshops - 8 hoursDirected independent learning - 74 hours

Assessment PatternFormative appraisal of IT competenceWritten examination short answers (100%)

Can this Module be Anonymously marked? Yes/No If No please provide anexplanation.

Content1. Study skills, learning styles and personal development2. Philosophy and the nature of research3. Measurement4. Research design5. Quantitative methods

6. Qualitative methods7. Types of data8. Descriptive statistics9. Hypothesis testing and estimation10. Tests of differences11. Correlation and Linear regression

This module will be integrated with other level 1 modules

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Main Texts

Greek texts

Paraskevopoulos, I., N., (1998). Methodology of scientific research. Volume 1, volume 2. Athens:Ellinika Grammata.

Rousos, P., Tsaousis, G., (2002). Statistics applied in Social Sciences.Athens:Ellinika Grammata.

Halkos, G., (2000). Statistics, Theory, Applications and Use of statistical programs to PC.Athens:Tipothito.

MacRae, S. (1998). Description and Interpretation of Data. Athens: Ellinika Grammata.

MacRae, S. (1996). Induction of Statistical Data. Athens: Ellinika Grammata.

Selected research articles as appropriate

English texts

Polgar, S and Thomas, S (2007*) Introduction to Research in the Health Sciences. 5th Edition.Edinburgh: Churchill Livingstone.(* or earlier editions)

Swinscow TDV. & Campbell MJ. (2002) Statistics at square one. 10th edition. London: BMJPublishing. [Electronic resource]

Selected research articles as appropriate, including -Greenhalgh & Taylor (1997) How to read a paper series: BMJ.

Other relevant details.

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Module Descriptor

Title Human Physiology Code

SHELevel


1 & 2

FT/PT

Credit Rating

SCQFLevel

7 20

Module Co-ordinator Dr Georgia Levidou

Module Team Dr Georgia Levidou

Pre-requisites Normally course entrance requirements for SHE Level 1/SCQF Level 7Co-requisites NoneProhibitedCombinations

None

Aims

to provide the student with a knowledge base of the structure and function of the majorphysiological systems

to give the student an understanding of the concept of homeostasis and the neural and humoral

regulation of some of the major physiological systems to promote the application of the students knowledge of physiological principles to appreciate

the interaction and interdependence of various physiological systems to introduce the student to methods of physiological measurement To provide the student with a knowledge base relating to the key principles of endocrinologyLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 Apply physiological principles to promote a deeperunderstanding of those areas of particular relevance to theirchosen degree programme

L2 Identify and discuss the organisation of the nervous systemand neuromuscular control

Yes

L3 Relate structure to function for the cardiovascular system Yes

L4 Relate structure to function for the respiratory system Yes

L5 Apply knowledge and understanding of the renal andgastrointestinal systems in the context of physiological

Yes

L6 Apply knowledge and understanding of the endocrinesystems in the context of physiological principles

Yes

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L7 Demonstrate the development of observational andinvestigative skills, and the ability to obtain and interpretphysiological data

L8 Measure physiological parameters in human subjects whichwill inform and aid development of clinical skills

Yes

L9 Record, collate and manage data fromphysiological measurement obtained by applyingappropriate methodologies

A Knowledge and UnderstandingB Intellectual SkillsC Practical SkillsD Transferable SkillsLearning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures 24 hoursTutorials 12 hours

Labs 16 hoursSelf-directed learning 148 hours

Assessment PatternEnd of semester 1: Short answer / MCQ exam on the areas of neuromuscular, cardiorespiratoryphysiology (50%)End of semester 2: Unseen exam (50%)

Can this Module be Anonymously marked? Yes/ If No please provide anexplanation.

Content

The autonomic nervous system: structure and function, dual innervation of the viscera,homeostatic regulation

Structure and function of cardiac, smooth and skeletal physiology The cardiovascular system: structure, cardiac cycle, factors affecting cardiac output, factors

affecting blood pressure and how it is regulated; principles and factors affecting preload andafter-load mechanisms which influence the exchange of solutes between vascular and extra-vascular compartments

The respiratory system: structure and function of the respiratory system, mechanisms ofventilation and factors affecting gaseous exchange; transport of gases in blood and factorsinfluencing their release

Introduction to endocrinology basic principles The gastrointestinal system: - structure and function of the gastrointestinal tract including

accessory organs; autonomic control of motility and secretion, structure and function of theenteric nervous system, digestion and absorption of nutrients

The urinary system: - Structure and function of the kidney and urinary tract, renalvasculature, micturition and its control. Interaction of physiological systems in themaintenance of fluid and electrolyte and acid-base balance

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Main Texts

Greek texts

Eric P. Widmaier, Hershel Raff, Kevin T. Strang Vanders Human Physiology 10 th or most recent

edition, Paschalidis Medical Publications

Hansen JT and Koeppen BM, Netter's Atlas of Human Physiology Paschalidis Medical Publications

English texts

Clancy, J, and McVicar, A. Physiology and Anatomy: A Homeostatic Approach (Paperback) JohnClancy, 2002 , Hodder

Davies, Blakeley, and Kidd: Human Physiology Churchill Livingstone, most recent edition

Kindlen S, Rutishauser's Physiology and Anatomy: a Basis for Nursing and Health Care, most

recent edition

Pocock G & Richards CD, Human Physiology: The Basis of Medicine, most recent edition.

Sherwood L, Human Physiology: From Cells to Systems, most recent edition

Other relevant texts or journal articles as directed by the module team


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Module Descriptor

Title Cell Biology and Genetics Code D1131

SHELevel


1

FT/PT

Credit Rating

SCQFLevel

7 10

Module Co-ordinator Dr Maria Nefeli Nikolaidou-KatsaridouModule Team Dr Maria Nefeli Nikolaidou-KatsaridouPre-requisites Normally course entrance requirements for Level 1Co-requisites NoneProhibitedCombinations

None

Aims To promote an understanding of the basic biology of eukaryote cells To promote an understanding of the basic molecular biology of DNA To promote the comprehension of Mendelian genetics and its extensions To promote an understanding of the interrelationship between genetics and disease To promote an understanding of ethical issues surrounding genetic manipulations

Learning OutcomesOn successful completion of the module the student will be able to: Assessed inthis module A B C D

L1 apply cell biology and genetics principles to promote adeeper understanding of those areas of particular relevanceto their chosen degree programm

Yes

L2 relate structure to function of cells Yes

L3 demonstrate an ability to apply knowledge of the generalprinciples of cell biology and genetics to disease

Yes

L4 demonstrate an ability to apply knowledge of the general

principles of cell biology and genetics to their technicalapplications

Yes

L5 demonstrate the development of observational andinvestigative skills

No

L6 identify and discuss the key issues surrounding the use ofgenetics as a tool in other fields (forensics, medicine,pharmaceuticals etc.)

No

L7 demonstrate the ability to obtain data No

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L8 demonstrate the ability to interpret data Yes

A Knowledge and Understanding

B Intellectual SkillsC Practical SkillsD Transferable Skills

Learning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures 12 hoursTutorials 6 hoursPractical laboratory/workshop sessions - 6 hoursSelf-directed learning 76 hours

Assessment PatternAssessment is by examination consisting of MCQ exam (100%)


ContentThe eukaryote cell: structures and function, membrane transport, DNA replication, cell divisionThe genetic code, protein synthesisPatterns of inheritance, genetics and disease,The use of genetics as a forensic/diagnostic tool

The ethical issues surrounding genetic manipulation

Main Texts

Greek texts

Campbell, N.A, & Reece, J.B. (2010) Biology. Volume I. Crete University PressMargaritis, L.X., Galanopoulos, B., Karamaris, E. et al (2004). Cell Biology. Athens: LitsaPublications

Molfetas, S, and Leonids E (most recent edition). Biology: A journey in life, Cell Biology.

Athens: Kastanioti.

Thomopoulos, G.N., Eleutheriou, E.P. & Neofitou, E.P. (2007) Cell Biology. Second or most recentedition. University Studio Press.

English texts

Evans, J. Crash Course: Cell Biology and Genetics (2008)

Additional materials: NHS genetics educational resources (National Genetics Education andDevelopment Centre)

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Module Descriptor

Title Introduction to Food and Nutrition CodeD1136

SHELevel


Semester 2

FT

Credit Rating10

SCQFLevel

7

Module Co-ordinator Dr Stavroula Stoupi

Module Team Dr Stavroula Stoupi, Ms Vasiliki Grigoriou

Pre-requisites Course entry requirements for level 1Co-requisites NoneProhibitedCombinations

None

Aims

To develop an understanding of the nutritional and chemical composition of foods. To introduce the topic of food choice, how food intake can be examined and what factors

influence peoples selection of food and ultimately nutrient consumption. To explore the food practicalities of promoting healthy eating. To develop basic food handling and planning skillsLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 Understand the nutritional and chemical composition offoods.

Yes

L2 Identify those factors that influence peoples choice of food. Yes

L3 Explain how one would collect information about the eatinghabits of people and their dietary intake. yes

L4 Explain the relative merits and disadvantages of differentdietary assessment methodologies

yes

L5 Assess the nutritional contribution of commodities in the UKdiet and competently undertake nutritional analysis of theirown diet.

Yes

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L6 Demonstrate an understanding of current dietary guidelinesand the application of healthy eating.

Yes

L7 Develop practical food skills in terms of food preparation,cooking methods and presentation of food.

No

A Knowledge and UnderstandingB Intellectual SkillsC Practical SkillsD Transferable Skills

Learning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures: 6 hoursTutorials: 8 hoursComputer workshops: 4 hoursGuided self directed study: 20 hoursIndependent learning: 62 hours

Assessment Pattern

MCQ (formative)Dietary assessment pack including dietary assessment methodology, dietary analysis usingcomputer dietary analysis package (100 %)

Can this Module be Anonymously marked? Yes/No If No please provide an

explanation.

Content

Analysis of own dietary intake and exploration of reproducibility, validity and reliability of dietaryassessment methodology.Cultural patterns, values, attitudes and their effect on choice and implications for nutrient intake andhealth.Investigation of the socio-economic factors affecting food choice.Composition, properties and the nutritional aspects of the major food groups.

Dietary Guidelines: Dietary Reference Values.Food Selection Guide : Eatwell plate, Food guide pyramidThe effects and symptoms due to lack or toxicity of macronutrients, dietary fiber, vitamins andminerals.

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Main Texts

Greek texts

Trichopoulou, A. (1992), Greek Food Composition Tables. 2nd ed. Litsas thens,

Gibney MJ, Vorster HH, Kok FJ. (2007) Introduction to Human Nutrition, Edited by Matala A.L. &Giannakoulia Athens: M. Publications Parisianou.

Manios G. (2007) Nutritional evaluation and dietetic medical history, body, clinical and biochemicalmarkers. Athens: Medical Publications B.C. Paschalidis.

Manios, G. (2007) Nutritional therapy. From theory to practice: Theories and models of educationand health promotion. Athens: Medical Publications B.C. Paschalidis.

English texts

Crawley, H. (1988) Food Portion Sizes. MAFF. HMSODepartment of Health (1991) Report on Health and Social Subjects. Report 41 Dietary ReferenceValues for food and energy and Nutrients for the United Kingdom. Report of the Panel on dietaryReference values of the Committee on Medical Aspects of Food Policy.

Fieldhouse P, (1999) Food and Nutrition: Customs and Culture, 2nd edition Croom Helm

Food Standards Agency (2007) Eatwell Plate FSA London and FSA Scotland.

Fox, B.A. & Cameron, A.G. Food Science, Nutrition and Health, 6 th edition. Edward Arnold

Murcott, A (1998) The Nations Diet. The Social Science Of Food Choice. Longman

Scottish Government (1996) Eating for Health, A Diet Action Plan for Scotland.Other relevant texts or journal articles as directed by the module team


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Module Descriptor

Title Developmental Biology & Ageing Code D1132

SHELevel


1

FT/PT

Credit Rating

SCQFLevel

7 10



Pre-requisites Course entrance requirements for Level 1Co-requisites NoneProhibitedCombinations

None

Aims

to provide the student with an overview of the all stages of human growth and development to give the student an understanding of the processes of fertilisation, implantation and in utero

development to introduce the student to the stages of development from birth to puberty to discuss the mechanisms whereby the body agesLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 identify and discuss the organisation of the male and femalereproductive systems

L2 relate structure to function for the male reproductive system Yes

L3 relate structure to function for the female reproductivesystem

Yes

L4 demonstrate an ability to integrate knowledge of the generalprinciples ofin utero and post-natal development

Yes

L5 demonstrate an ability to apply knowledge of the generalprinciples of the normal human ageing process

Yes

L6

L7

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L8


Learning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures 12 hoursTutorials 6 hoursSelf-directed learning 82 hours

Assessment Pattern

Unseen exam (100%) at end of Semester 1


Content

Reproductive anatomy Fertilisation and implantation

Embryonic and foetal phases of in utero development Parturition Potential complications arising during stages of development (in utero and post natal) Early human development (0-2 years; 3-5 years; 6-11 years; 11 years - puberty) The ageing process of the body (including oxidative stress)

Main Texts Greek texts

Alahiotis. S. (2007). Introduction to Development. Publications Livani.

Mayr, E. (2005) Development. First Greek Edition. Publications Katoptro.

English texts

Kindlen S, Rutishauser's Physiology and Anatomy: a Basis for Nursing and Health Care, or mostrecent edition

Sherwood L, Human Physiology: From Cells to Systems. 6th edition, or most recent edition


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Module Descriptor

Title Integrating Module 1 Code D1135

SHELevel


2

FT/PT

Credit Rating

SCQF

Level

7 10



Pre-requisites Course entrance requirements for Level 1Co-requisites NoneProhibitedCombinations

None

Aims

To integrate the students knowledge of cell biology in relation to identified themes and

encourage cohort and problem based learning through group collaboration.Learning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 investigate how the microenvironment influences thebehaviour of cells

Yes

L2 integrate processes related to cellular transport and cellularcommunication which regulate cell activity

Yes

L3 research and communicate relevant information related tothe key topics introduced

Yes

L4 present feedback using appropriate and varied means Yes

L5

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L6


Learning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures 4 hoursTutorials 4 hours

Shared Directed Group Learning - 24 hours (non contact)Independent Learning 68hours

Assessment PatternGroup Presentation (50%) of 4 key questions related to type 1 diabetes mellitus and a group report(50%) based on all 12 questions provided:

Groups will be allocated a mark and all members receive the same mark

Can this Module be Anonymously marked? Yes/No If No please provide anexplanation.Only the report can be anonymously marked not the presentation

ContentIntroduction to cellular communicationCellular transport and energy supply to cells

Main Texts Greek texts

Alahiotis. S. (2007). Introduction to Development. Publications Livani.

Campbell, N.A, & Reece, J.B. (2010) Biology. Volume I. Crete University Press

Thomopoulos, G.N., Eleutheriou, E.P. & Neofitou, E.P. (2007) Cell Biology. Second or most recentedition. University Studio Press.

English texts

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Main texts as described in the Level 1 modules KIS1, Human Physiology 1 & 2, Biochemistry 1 &2, Developmental Biology & Ageing, Cell Biology & Genetics, Microbiology, Nutrition

Web-based material and associated links

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Module Descriptor

Title Introduction to Health Psychology Code (if known)

SHELevel


1 Credit Rating

SCQFLevel

7 10

Module Co-ordinator Tatiana Xenou

Module Team Tatiana Xenou and visiting Health Psychology practitioners

Pre-requisites Course entrance requirements for Level 1Co-requisites noneProhibitedCombinations

none

Aims

This course aims to provide a broad introduction to main theories/models and topics in healthpsychology. Psychological influences on an individuals health, including preventative factors,

lifestyle, and personality will be related to social, medical and cultural factors affecting health care.Learning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 demonstrate a knowledge of psychological concepts andtheir use in health psychology

Yes

L2 distinguish between different models of health and illness Yes

L3 demonstrate an understanding of the effects of individual

differences and group influences on health

Yes

L4 distinguish between different psychological interventionsused to bring about attitude and behaviour change inrelation to health and illness

Yes


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Learning Experiences

The module will engage the student in the following types of learning experiences:Lectures will be supplemented with specific subject-based learning opportunities.Online tutorials are subject based, using case-based approaches, where appropriate.

Lectures: 28 hoursOnline tutorials: 28hoursSelf-directed study: 44hoursAssessment Pattern

One multiple choice examination at end point worth 100%.

Can this Module be Anonymously marked? Yes.

ContentAreas of indicative content

Defining and introducing Psychology and Health Psychology Predicting Health Behaviour (influences on health behaviour, models of health behaviour

and behaviour change) Illness Cognitions & Coping with Illness Health Professional-Patient Communication (patient satisfaction,

adherence/concordance) Health enhancing/risk behaviours (smoking, alcohol consumption , exercise, diet, sexual

behaviour) Health Promotion Social and Cultural Aspects of Health and illness Stress, Health and Illness

Main Texts

Greek texts

Ogden, J. Health psychology: A textbook (2004). Parisianou Scientific Editions, (English ed of

2003) Translated by: Loumakou, M & Antoniou, A. S English texts

Ogden, J. (2007) Health Psychology (4thedition). Buckingham: Open University Press (on closedreserve).


.

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(NEW)Module Descriptor

Title Health and Welfare (sociology) Code (if known)

SHE Level 2 Semester & Modeof Study

Semester 2

F/T

Credit RatingSCQF Level

7 10

Module Co-ordinator Tatiana Xenou

Module Team Tatiana Xenou and visiting health psychology practitioners

Pre-requisites Course entry requirements for level 1Co-requisites NoneProhibitedCombinations

None

1. Aims

To provide students with a framework of concepts and theories used in social policy analysis To use this framework to understand the nature and development of contemporary welfare in

Greece and the UK To provide students with a cross-national perspective on issues within health and social care

Learning OutcomesOn successful completion of the module the student will be ableto:


A B C D

L1 Understand and apply key concepts used in social policyanalysis

Yes

L2 Understand the historical development of the Greekwelfare and the welfare in selected EU countries (e.g.

UK)

Yes

L3 Be aware of the different models of welfare in the EU Yes

L4 Understand the key health and social care issues incontemporary Greek welfare

Yes

L5 Understand the differences between the Greekapproaches to these issues with those in selected other

countries (e.g. UK)

Yes

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Learning ExperiencesThe module will engage the student in the following types of learning experiences:10 hours lectures5 hours tutorials85 hours of independent study

Assessment Pattern

Assignment: 2000 word Essay (100%)

Can this Module be Anonymously marked? Yes/No If No please provide anexplanation.YesContentKey concepts, models and theories in welfare.Overview of the development and revision of the Welfare State in Greece.Health: the Greek National Health System (ESY) and the welfare state; the NHS and the WelfareState; recent changes in the structure and management of the Greek National Health System (ESY)and NHS; funding health care existing mechanisms and some alternatives. Social care: the

rethinking of community care; new approaches in the management of social care in Greece and theUK; children, elderly people and community care. Health and social care in selected countries: somecross-national comparisons.

Main TextsAlcock, C., Payne, S. and Sullivan, M. (2004) Introducing Social Policy(Revised edn.), Harlow:Pearson Education.Alcock, P., Erskine, A. and May, M. (eds.) (2003) The Students Companion to Social Policy(2ndedn.), Oxford: Blackwell.

Glennerster, H. (1997) Paying for Welfare: Towards 2000, Hemel Hempstead: HarvesterWheatsheaf.Hughes, G. and Lewis, J. (eds.) (1998) Unsettling Welfare: the Reconstruction of Social Policy,London: Routledge/Open University.Langan, M. (ed.) (1998) Welfare: Needs, Rights and Risks, London: Routledge/Open University.Midwinter, E.C. (1994) The Development of Social Welfare in Britain, Buckingham: Open UniversityPress.Greek Textsselected material from main sources in a handout formatOther relevant detailsThis is a level 2 module which will be vired down to level 1 for DNBS students accessing it.

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Level 2

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Module Descriptor

Title Systems Biology Code (if known)

SHELevel


1 & 2

FT/PT

Credit Rating

SCQF

Level

8 20



Pre-requisites Normally completion of level 1Co-requisites NoneProhibitedCombinations

None

Aims

To develop knowledge and understanding of human metabolism

To understand the organisation and physiological regulation of the major pathways involved inthe metabolism of carbohydrates, lipids and proteins, and their roles in the provision of energy inthe absorptive and fasting states

To acknowledge how metabolic processes integrate within other scientific disciplines To provide the background knowledge and understanding to underpin and complement the

study of clinical disorders and nutrition To develop skills in laboratory investigation and in the collection, analysis and discussion of

scientific information To acknowledge how metabolic processes integrate within each other and other scientific

disciplinesLearning Outcomes

On successful completion of the module the student will be able to:

Assessed in

this module

A B C D

L1 Demonstrate an understanding of the organisation ofpathways involved in the metabolism of dietary fuels in theabsorptive and fasting states

Yes

2 Appreciate the regulation of key enzymes by availableenergy/hormone levels and to recognise the nutritionalsignificance of genetic deficiencies of key enzymes/proteins

Yes

L3 Gain insight into how laboratory research has informed ourknowledge of biochemical pathways.

Yes

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L4 Compare the physiological and nutritional significance ofselected biochemical pathways in homeostasis inspecialised cross discipline lectures

Yes

L5 Demonstrate improved laboratory skills and analyse classresults using spreadsheets to present data and performbasic statistical analysis.

Yes

L6 Demonstrate the integration of metabolic pathways witheach other and with other scientific disciplines

Yes


Learning ExperiencesThe module will engage the student in the following types of learning experiences:Lectures 24hrsTutorials 8hrsLaboratory Practicals 12hrsComputer workshop 4hrsSelf-directed Learning 152hrs

Assessment Pattern

Formative assessmentLab report lab practical, data analysis and interpretation (summative mid Semester 2) 30%Examination (summative end of Semester 2) 70%


Content

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Overview of whole-body and cellular energy metabolism

Basic principles of the organisation and regulation of biochemical pathways involved in carbohydratemetabolism: Glycolysis, glycogen synthesis, glycogenolysis, gluconeogenesis, TCA cycle, oxidativephosphorylation, monosaccharide and disaccharide metabolism.

Basic principles of the organisation and regulation of biochemical pathways in lipid metabolism:-oxidation, fatty acid synthesis, polyunsaturated fatty acids, eicosanoids, lipoproteins, cholesterol &steroid hormones

Basic principles of the organisation and regulation of biochemical pathways in protein metabolism:Amino acid metabolism, transamination, oxidative deamination, protein synthesis

Overview of the metabolic responses to physiological conditionsFasted and postabsorptive states, during exercise, in response to illness/injury (anorexia, diabetes,CVD, inflammation, infection)

Main Texts

Greek texts

Stryer, L. (most recent edition) Biochemistry. Crete University Press

English texts

Champe PC, Harvey RA & Ferrier DR (2007) Lippincotts Illustrated Reviews: Biochemistry (4 thedition) Lippincott, Williams & Wilkins


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Module Descriptor

Title Molecular Biology Code (if known)D2134

SHELevel


Semester 1 Credit Rating

SCQFLevel

8 10



Pre-requisites Normally completion of level 1 modulesCo-requisites NoneProhibitedCombinations

None

Aims

To develop knowledge and understanding of molecular biology To appraise the organisation and regulation of gene expression

To promote an understanding of current methodologies employed in the study of gene action To provide the background knowledge and understanding to underpin and complement the

study of genetic diseasesLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 Demonstrate an understanding of the organisation involvedin molecular biology

Yes

L2 Recognize the importance of gene involvement in themanifestation of inherited diseases

Yes

L3 Gain insights into how laboratory research has driven ourknowledge of molecular biology

Yes

L4 Appreciate the role of molecular biology in underpinning newadvances in other biological disciplines (nutrition, dietetics,etc)

Yes

L5 Use library and on-line information to access up-to-dateadvances in various topics in molecular biology

Yes

A Knowledge and Understanding

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B Intellectual SkillsC Practical SkillsD Transferable Skills


The module will engage the student in the following types of learning experiences:lectures 8 hr tutorials 8 hr self directed learning 84 hrTOTAL = 100 hr

Assessment Pattern

Students are expected to submit a 1500 word essay on a research area selected from a choice oftopics (100%)


ContentThe structure and function of proteins, the structure and function of nucleic acids, the organization ofthe gene, DNA replication, RNA synthesis, the genetic code, protein synthesis, the basic tools ofgene exploration, bioinformatics & genomics, gene manipulation, molecular techniques

Main Texts

Greek texts

Lewin B. (2004). Genes VIII. Volume . Basdra & Co Publisher

Russel P. (2009). iGenetics A Mendelian Approach. Basdra & Co Publisher.1.

Watson J., Caudy A., Myers R., Witkoski J. (2007). Recombinant DNA. Basdra & Co Publisher

English texts

Instant Notes in Molecular Biology, Turner PC et al, (2005) Bios Scientific Publishers

Journal articles


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Module Descriptor

Title Immunology Code (if known)

SHE Level 2 Semester &Mode ofStudy

2

FT/PT

Credit RatingSCQF Level 8 10

Module Co-ordinator Dr Maria Nefeli Nikolaidou

Module Team Dr Maria Nefeli Nikolaidou

Pre-requisites Completion of Level 1 ModulesCo-requisites NoneProhibited Combinations None

Aims

To promote an understanding of the cells and molecules of the innate and acquired immune system. To promote an understanding of immune regulation and cytokines, phagocytosis, complement activity,

lymphoid tissue, antibody production and diversity, cell/cell, cell/cytokine interactions, atypical immune

responses such as hypersensitivity, diagnostic immunology, inflammation.Learning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 To demonstrate an understanding the cells and moleculesof the immune system

Yes

L2 To demonstrate an understanding of clinical andimmunology information

Yes

L3 To demonstrate an understanding of abnormal immune

responses

Yes

L4 To demonstrate an understanding of diagnostic immunology Yes

L5 To work in the laboratory individually and in groups. No

A Knowledge and UnderstandingB Intellectual SkillsC Practical Skills

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D Transferable Skills

Learning ExperiencesThe module will engage the student in the following types of learning experiences:

Lectures 10 hoursPracticals 4 hoursTutorials 4 hoursIndependent learning 82 hours

Assessment Pattern100% unseen examination

Can this Module be Anonymously marked? Yes/No If No please provide an

explanation.

ContentStructure and function of the innate and acquired immune system in health and disease.Maturation of myeloid and lymphoid immune cells, primary and secondary lymphoid tissue.Inflammation.Immune regulation, cytokines, antigen processing and presentation, antigen receptorsAntibody classes, complement, phagocytosis

Main Text

Greek texts

Dimitrakopoulos, G. (1998 or most recent edition). Immunology. Lectures on Microbiology at theUniversity of Patras. Publications Foundation Eugenidou.

English texts

Immunology and Clinical immunology by Roitt latest editionOther relevant details

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Module Descriptor

Title Nutrition Code (if known)

SHELevel


Semester 1 & 2 Credit Rating

SCQFLevel

8 20



Pre-requisites Normally completion of level 1Co-requisitesProhibitedCombinations

None

AimsTo begin to develop a sound knowledge and understanding of the

metabolic and nutritional properties of the macronutrients and micronutrients

physiological and metabolic factors influencing energy balance, body fluids and bodycomposition

assessment of nutritional risk and markers of under- and over-nutritionLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 Display an understanding of the metabolism of the macroand micronutrients and body fluids at both cellular andwhole body level.

Yes

L2 Understand the mechanisms whereby macronutrient andmicronutrients intakes influence health and disease.

Yes

L3 Demonstrate an ability to integrate and apply acquiredknowledge of physiology and biochemistry to understand thedeterminants of energy balance and body composition

Yes

L4 Understand and apply recommendations for minimumnutrient requirements, dietary reference values and intakesfor optimal nutrition during the different stages of the lifecycle.

Yes

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L5 Understand the relationship between food/diets and nutrientcomposition.

Yes

L6 Make sound independent judgements on present knowledgeof the fundamentals of nutrition.

Yes


Learning ExperiencesThe module will engage the student in the following types of learning experiences:44 hours contact

Lectures 33 hours

Problem-based tutorials 11 hoursDirected independent learning 60 - 80 hours

Formative assessment MCQ examination

Summative assessment - Examination MCQ & short answer questions (100%)


Content

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Semester 1

Key concepts: turnover, balance, metabolic pools, adaptation. Dietary Reference Values Methods of assessment of nutritional status. Energy balance, intake, expenditure and factors affecting this. Nutritional properties of complex carbohydrates, simple sugars, non-starch polysaccharides and

their relationship with health Lipids Proteins AlcoholSemester 2

Key concepts: fat-soluble versus water-soluble vitamins, bioavailability, Dietary ReferenceValues, minimal versus optimal intakes for optimal nutrition, interdependence of nutrients

Static and functional markers of micronutrient status. Physiology and metabolism of key micronutrients in health and disease,

Water & electrolytes Blood health: iron deficiency anaemia, folate & B12 Bone Health Energy regulation Antioxidants Supplements Non-nutrient components of foods

Main Texts

Greek texts

Adreoli TE. (2003) Cecil Essentials of Medicine (Volume 1 & 2) Edited by Moutsopoulos Litsas.Athens: Medical Publishing.

Boskou D. (2004) Food Chemistry. Athens: Gartaganis Agis-Savas.

Dimopoulos KL and Andrikopoulos NK. (1996) Nutrition Athens: Publications Bistikea.

Gropper S.S., Smith J.L., & Groff J.L. (2008) Nutrition and metabolism. Volume 1. Athens:Publications B.C. Paschalidis.

Gropper S.S., Smith J.L., & Groff J.L. (2008) Nutrition and metabolism. Volume 2. Athens:Publications B.C. Paschalidis.

Gibney MJ, Vorster HH, & Kok FJ. Introduction to Human Nutrition, Edited by Matala A.L. &Giannakoulia M. Publications Parisianou. Athens 2007.

Manios G. (2007) Nutritional evaluation and dietetic medical history, body, clinical and biochemicalmarkers. Athens: Medical Publications B.C. Paschalidis.

Read Alan E., Barritt D. W., Hewer Lanton R., (1993) Edited by H. Moutsopoulos. Modern pathology.Athens: Publications K. & N. LITSAS Co.

English texts

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Department of Health (1991*), Dietary reference values for food energy & nutrient requirements forthe United Kingdom. Report on health & social subjects No 41, London, HMSOFood Standards Agency - National Diet & Nutrition SurveysMcCance and Widdowsons The Composition of Foods (fifth edition 1991 and more recentsupplements where necessary), Cambridge, Royal Society of ChemistryScientific Advisory Committee on Nutrition (SACN) [http://www.sacn.gov.uk/] relevant reports.EastWood M. (2003*), Principles of Human Nutrition. 2nd edition. Oxford: Blackwell Science.Geissler C. & Powers H. (2005). Human Nutrition. 11 th edition. Edinburgh: Elsevier ChurchillLivingstone.Gibney MJ., Vorster HH. & Kok FJ. (2002) Introduction to Human Nutrition. The Nutrition SocietyTextbook Series. Oxford: Blackwell Science.Gibney MJ., MacDonald IA. & Roche HM. (2003) Nutrition & Metabolism. The Nutrition SocietyTextbook Series. Oxford: Blackwell Science.Whitney EN, Cataldo CB & Rolfes SR. (1998*). Understanding normal and clinical nutrition. NewYork.: West Publishing Company.Thomas B (2007*), Manual of Dietetic Practice, Blackwell Scientific, London

And other relevant texts or journals as directed by the module team.

or most recent editions

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Module Descriptor

Title Food Science Code (if known)D

SHELevel

2 Semester &Mode of Study

1

FT/PT

Credit Rating

SCQFLevel

8 10



Pre-requisites Normally completion of level 1Co-requisites noneProhibitedCombinations

none

Aims

To further develop the understanding of the chemical composition of foods. To apply this understanding in the reactions and inter-reactions occurring in food systems. To develop a sound knowledge of the principles, and procedures used in food preservation and

processing to ensure maximum acceptability, quality and nutrient retention. To develop an understanding of food labelling regulations and legislation including health claims for

food. Select the appropriate sensory techniques necessary for the evaluation of a range of food and

beverage productsLearning OutcomesOn successful completion of the module the student will be able to:

Assessedin this

module

A B C D

L1

Understand the theory, the practice and consequences of foodprocessing and preservation

yes

L2 Identify the critical stages in food production systems whichinfluence the quality and acceptability of the final product yes

L3

To understand food labelling regulations and legislation yes

L4

Have an appreciation of the techniques used to sensory appraisefood products

no

A Knowledge and UnderstandingB Intellectual SkillsC Practical Skills

D Transferable Skills

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Lectures/seminars and group discussion 16 hours

Practical session 2 hours

Independent learning 82 hours

Assessment Pattern

Unseen 2 hour written examination 100% summative.

Can this Module be Anonymously marked? Yes/No YES If No please provide anexplanation.

ContentFats and Oils, Properties of cooking oils, plastic fats, margarine, low energy spreads.Principles of selection according to functions in food preparation and processing. Fat substitutes

Diary products, Chemical properties of the components of diary products and accompanyingreactions influencing the production of cheeses, fermented milks, creams and whey products.Eggs, Reaction of eggs in food systems- coagulation, emulsifying and foaming propertiesMeat Fish, Post mortem changes, sensory properties induced in the cooking process.Cereals, milling process, starch gelatinisation, the maillard reaction.Fruits and vegetables, chemistry of plant pigments, enzymic browning.Food production and processing, principles of food preservation, processing and awareness of effectof processing on shelf life and nutrients. Food additives.Food Labelling, regulations and legislationSensory appraisal, methods of sensory testing

Main Texts

Greek texts

Arvanitogiannis I.S., & Bosnea Loulouda A., (2001) Information technology, food processing andpackaging: Interactions with food packaging and the environment. University Studio Press Inc.

Bloukas J.C. (2004) Processing and preserving food. Athens: PUBLICATIONS STAMOULI SA.

Nasopoulou C., Nicholas S., & Zampetakis J. (2010) Food technology. Athens: PUBLICATIONSSTAMOULI S.A.

Vafopoulou-Mastrogiannaki A. (2003) Food Biochemistry. Athens: Ziti Pelagia & Co.

Papadakis, S.E. (2010) Food packaging. A. Tziola & SONS Co. Publications

Rodi P.S. (1995) Food preservation methods. STAMOULI A SA, Publications

English texts

Fellows, P (2000) Food Processing Technology : Principles and Practice. Woodhead

Lean, M (2006) Food Science Nutrition and Health. 7th Edition. Hodder Arnold.


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Module Descriptor

Title Public Health Practice Code (if known)

SHELevel


2

FT/PT

Credit Rating

SCQFLevel

8 10

Module Co-ordinator Vasiliki Grigoriou

Module Team Vasiliki Grigoriou

Pre-requisites Normally completion of level 1Co-requisites NoneProhibitedCombinations

None

Aims

To provide an introduction to the concepts of Public Health To provide an introduction to the theory and practice of health promotion and health education

in a public health context. To understand theoretical models of practice in health promotion and health education and their

applicationLearning OutcomesOn successful completion of the module the student will be able to:


A B C D

L1 Demonstrate a thorough understanding of approaches,methods and skills in public health.

no

L2 Understand the models of health education and promotion yes

L3 Critically evaluate the theoretical behavioural changemodels used in health education and promotion campaigns

yes

L4 Be aware of the relevant public health themes at a local,national, and international level

yes

L5

L6

L7

L8

A Knowledge and UnderstandingB Intellectual Skills

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C Practical SkillsD Transferable Skills


The module will engage the student in the following types of learning experiences:Lectures/seminars and group discussionIndependent learning..Lectures/seminar 14 hrGuided independent and self-directed learning, group work 86 hr

Assessment Pattern

Students are expected to complete a 2,000 word essay 100% summative.

Can this Module be Anonymously marked? Yes/No YES If No please provide anexplanation.

ContentPublic Health Historical view, developments in the 20th century: Ottowa Charter on health promotion,WHO health for all for the 21st century. New Public Health Movement

Health promotion and Health Education models: Health education, health promotion, healthprotection and prevention. Models and theories of behaviour change. Health promotion & massmedia

1. History of Public Health: 1800s to present day

2. Introduction to Public Health:What is Public Health?Who does Public Health?How is Public Health organised

3. Modes of promoting Public Health

4. Public Health settingsSchoolsWork placeCommunity

5. Helping people to change behaviourModels of behaviour modification

6. Ethics of Public Health

7. Case studies:Prevention of Heart DiseaseIncreasing the consumption of Fruit and Vegetables

Case studies: Promoting health in schools. Mass media campaigns. Community development.Primary health care screening initiatives.

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Main Texts

Greek texts

Polycronopoulos, E., Manios, J. Kostareli, B. (2009) Nutrition and Public Health, Parisianou

PublicationsGibney, M.J., Vorster H H, Kok F J, (2004), Public Health Nutrition

English texts

Scriven A. (2010) Promoting Health: A Practical Guide Ewles and Simnett, Bailliere Tindall. 6thedition

Naidoo, J. (2005) Public Health and Health Promotion : Developing Practice, Bailliere Tindall. 2ndedition

Naidoo J. (2009) Foundations of Health Promotion. Saunders. 3rd Edition.

Tones, K. Green, J. (2004) Health Promotion Planning and Strategies. Sage.Other relevant texts or journal articles as directed by the module team

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Module Descriptor

Title Human Physiology and Pharmacology (Athens) Code (if known)D

SHELevel


Semester 1&2

FT/PT

Credit Rating

SCQF

Level

8 20

Module Co-ordinator Dr Georgia Levidou

Module Team Dr Georgia Levidou

Pre-requisites Normally successful completion of Level 1Co-requisites NoneProhibitedCombinations

None

Aims

To introduce the student to modes of drug administration and appreciate the principles of drug

action To develop an understanding of the underlying principles of pharmacological therapy and the

rationale for treatment in relation to physiological systems and in particular the process ofinflammation



A B C D

L1 Develop integration of knowledge of physiological systemsto practical application of pharmacological intervention

Yes x X

L2 Apply the theory necessary to understand the basis of thetherapeutic potential of pharmacological agents

Yes x x

L3 Understand the practical clinical application of drugs inrelation to their toxic effects

Yes x x

L4 Analyse pharmacological parameters in simulatedexperiments to develop clinical decision making skills

x X

L5 Use the process of reflection to justify learning through theproduction of an interdisciplinary briefing report

Yes x x X

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L6 Display the integration of pharmacology and relateddisciplines in relation to the process of inflammation

Yes x x x X

L7

L8


Learning ExperiencesThe module will engage the student in the following types of learning experiences:21 hours of lectures11 hours of tutorials3 group work based tutorials12 hours (3x4 hours) directed independent problem based research on inflammation andinflammatory drugs2 hours of computer based directed pharmacokinetic patient scenarios4 hours of independent workshops (e-learning) demonstrating synthesis and analysis in basicpharmacological techniques

4 hours for formative assessment143 hours directed and/or independent learning

Assessment Pattern

Formative assessment group presentation on inflammationSummative assessment is by 2 unseen examinations using multiple choice and short answerquestions (50% each)


Content

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Definitions of termsPharmacological measurement in manRoutes of drug administration including oral, intravenous, intra-arterial, topical, nasal (alveolar),sublingualAdvantages and disadvantages of routes of drug administration reasons for choice of routePrinciples of pharmacokinetics overview of factors determining absorption, distribution,metabolism and elimination of drugsPrinciples of drug action main targets of drugsReceptor types and second messenger systems review of receptor classificationDrugs acting on physiological systems autonomic pharmacology, cardiovascular pharmacologyCellular mediators of inflammation, role of cell adhesion molecules in inflammation, action of anti-inflammatory drugs and putative nutraceuticalsEffects of inflammation on body composition and functionDrugs affecting the nervous system, endocrine system, pulmonary system and musculoskeletalsystemAnti-obesity drugs in current use.Drugs and analgesia

Main Texts

Greek texts

Eric P. Widmaier, Hershel Raff, Kevin T. Strang Vanders Human Physiology 10 th or most recentedition, Paschalidis Medical Publications

Hansen JT and Koeppen BM, Netter's Atlas of Human Physiology Paschalidis Medical Publications

Bertram G. Katzung, Susan B. Masters, Anthony J. Trevor Basic & Clinical Pharmacology, 11th or

most recent edition, Paschalidis Medical Publications

English texts

Pocock G and Richards C, Human Physiology: The basis of medicine. 3rd edition or most recentedition

Page, Curtis, Walker & Hoffman, Integrated Pharmacology 3rd edition, or most recent edition

Rang, Dale, Ritter & Flower, Pharmacology, 6th edition, or most recent edition

Waller D, Renwick A & Hillier K, Medical Pharmacology & Therapeutics 2nd edition or most recentedition


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Module Descriptor

Title Key Investigative Skills 2 Code (if known)

SHE Level 2 Semester &Mode ofStudy

Semester 1 CreditRating

SCQF Level 8 10

Module Co-ordinator Ms Vesna Cafka

Module Team Ms Vesna Cafka

Pre-requisites Normally level 1 modulesCo-requisitesProhibited Combinations

Aims

To further develop basic research skills required to successfully complete research assignments To develop basic research skills in searching and appraising research literature.

To further develop students in the management of their own learning by the use of reflection andpersonal development portfolio



A B C D

L1 Execute a small research assignment and report on itverbally and in written form

Yes

L2 Select appropriate information from literature to support aresearch question

Yes

L3 Analyse a problem and formulate a research question Yes

L4 Construct a questionnaire Yes

L5 Collect and analyse data to answer a research question Yes

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L6 Provide critical evaluation of aspects of the study design thatmay limit the results obtained

Yes

L7 Present findings in written form Yes

L8 Self manage personal achievements & goals

A Knowledge and UnderstandingB Intellectual SkillsC Practical SkillsD Transferable SkillsLearning ExperiencesThe module will engage the student in the following types of learning experiences:20 hours contact

Lectures - 6 hoursTutorials - 5 hoursIT workshops - 10 hoursDirected Independent learning (group project work) 79 hours

Assessment PatternProject report (2000 words) (100%)Formative Feedback Proposed research question and rationale.


Content1. Formulating a research question2. Literature searching3. Critical evaluation of research literature4. Research ethics5. Quantitative and qualitative methods6. Data analyses7. Report writing and presentation

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Main Texts

Greek texts

Paraskevopoulos, I., N., (1998). Methodology of scientific research. Volume 1, volume 2.Athens: EllinikaGrammata.

Rousos, P., Tsaousis, G., (2002). Statistics applied in Social Sciences.Athens:Ellinika Grammata.

Halkos, G., (2000). Statistics, Theory, Applications and Use of statistical programs to PC.Athens:Tipothito.

MacRae, S. (1998). Description and Interpretation of Data. Athens: Ellinika Grammata.

MacRae, S. (1996). Induction of Statistical Data. Athens: Ellinika Grammata.

Selected research articles as appropriate

English texts

Polgar, S and Thomas, S (2007*) Introduction to Research in the Health Sciences. 5th Edition. Edinburgh:Churchill Livingstone.(* or earlier editions)Swinscow TDV. & Campbell MJ. (2002) Statistics at square one. 10th edition. London: BMJ Publishing.[Electronic resource]Selected research articles as appropriate, including -Greenhalgh & Taylor (1997) How to read a paper series: BMJ.Relevant refereed journal articles


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Module Descriptor

Title Professional Studies 1 Code (if known)D3133

SHELevel


Semester 2

FT/PT

Credit Rating

SCQF

Level

8 10

Module Co-ordinator Dr Glykeria Psarra

Module Team Dr Glykeria Psarra

Pre-requisites Normally Completion of Level 1

Co-requisites

ProhibitedCombinations

Aims

To provide students with an understanding of the structure, management and organisation ofthe Greek National Health System (ESY) and the role of the dietitian within this in comparison tothe UK.

To enable students to begin to develop their communication skills and to develop anunderstanding of the modes and impact of differing methods of communication

To encourage students to develop an comprehensive food knowledge and the ability to applytheoretical knowledge into practice



A B C D

L1 Demonstrate an understanding of the organisation andmanagement of the Greek National Health System (ESY)

no

L2 Examine how different modes of communication can beutilised in the practice setting and how to prepare anddeliver presentations on a range of topics relevant tonutritional care

yes

L3 Demonstrate an clear knowledge of foods which includescommon portion sizes, nutrient content of foods and theimpact of nutrient modification on these for use within thegeneral population

yes

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L4 Demonstrate a knowledge and understanding of keys issuessurrounding menu planning and food productionmethodology for individuals and institutions

yes

L5 Develop and insight into the sources of error, bias and otherlimitations of the major methods of dietary and nutritionassessment

yes



The module is delivered using a variety of methods including lectures, tutorials and practicalworkshops. Practical food and skills workshops form a major part of the module.

Lectures: 2 hours

Workshops: 20 hours

Guided independent learning: 24 hours hr

Self-directed learning 54 hours

Assessment PatternSummative assessment:

Students undertake a practical cooking examination (60%) and written summary of the meal (40%)

Cooking examination: students will plan and cook a healthy meal for a specified member ofthe public. Specific criteria will be met when devising the menu

Written summary: students will provide a written summary of the meal consideringcultural/ethnic origin, appropriate modifications, a description of the menu, cost and nutrientanalysis

Formative assessment

Peer assessed presentations Peer assessed development of clinical skills (dietary assessment)


Content

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Lectures topics: Structure of the ESY (Greek National Health System) and the role of the dietitianwithin this and the principles of organisation and management within the ESY in comparison to theUK.

Practical workshops:

Food Skills Estimating Portion Sizes Macronutrient Food Exchanges Food vs Supplements Introduction to dietary assessment Food labelling Menu Planning Ethnicity Presentation Skills Presentations

Students will develop fundamental food knowledge and begin to develop skills in taking diet

histories, utilise their underpinning knowledge to undertake dietary analysis and modify food anddietary intake for the general population

All aspects contribute to improving communication skills i.e. written, verbal, non-verbal andpresentation skills.

Main Texts

Greek texts

Trichopoulou, A. (1992), Greek Food Composition Tables. 2nd ed. Litsas thens,

Theodorou M, Sarris M and Soulis S (2002), Health Systems, Papazisis

Professional documents: Greek National Health System (ESY- Ethniko Systima Ygeias),

Professional standards (HDA - Hellenic Dietetics Association)

Hellenic Journal of Nutrition and Dietetics (HJND)

English texts

Department of Health (1991) Dietary Reference Values: a guide. HMSO.

Thomas, B (2001). Manual of Dietetic Practice (3rd ed). Blackwell Scientific.Crawley H (1998) Food Portions Sizes (3rd Edition) Food Standards Agency

Royal Society of Chemistry (2002) The Composition of Foods, McCance & Widdowson. MAFF 6th

Indicative journals to include JHND and JADA.

Indicative website addresses as appropriate will be recommended. Use of Medline encouraged.


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Module Descriptor

Title Placement Block A Code (if known)D2125

SHELevel

2 Semester &Mode of

Study

Semester 2/Outside of semester

FT

Credit Rating

SCQFLevel 0


Module Team Dr Glykeria Psarra, Approved Practice Providers

Pre-requisites Normally completion of Level 2Co-requisites NoneProhibitedCombinations

None

Aims

To introduce students to the work of the dietitian To demonstrate and practice basic communication skills with peers, patients and otherhealthcare workers

To be aware of the interaction between dietitians and other health care professionals To gain experience of an institutional food production unit and be aware of the complementary

roles of the catering and dietetic services To develop and begin to apply knowledge of portion sizes, basic cooking methods, standard

recipes and recipe modification, and the range of food products available to the general publicincluding nutrient modified foods.



A B C D

L1 Have a working knowledge of portion sizes and be familiarwith a range of food products available to the general publicincluding major nutrient modified and ready prepared meals

YES

L2 Have a working knowledge and practical experience ofproducing both standard and modified recipes and be awareof how the use of nutrient modified foods can influence thediet both quantitatively and qualitatively

YES

L3 Be able to demonstrate the ability to record, calculate andanalyse individuals nutritional intake both by hand and bycomputer assisted analysis

YES

L4 Appreciate all factors involved in menu planning, theprocess of meal selection, service and delivery within an

institutional food production unit in addition to the majorhealth and safety issues within the working environment

YES

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L5 Have an understanding of the methods by which dietitianscommunicate with other health professionals, patients andgeneral public

YES

L6 Have an experience of communicating and demonstrate theability to talk with patients and healthcare professionals

YES

L7 Have an awareness of professional issues such as avoidingdiscrimination, the need for confidentiality, practising withinthe HPC standards of proficiency, conduct, performance &ethics

YES

L8 Begin to undertake reflection on action by portfolio entry YES



Tutorials, workshops, seminars, food skill labs Independent learning: by discussion with peers, observation, reflection and portfolio work. Field investigation: task-driven activities from placement portfolio. Experiential and work-based learning within the practice setting

This placement block contributes 150 hours to the attainment of an overall 1000 hours of practicalexperience and is in line with the UK BDA Curriculum Framework for the Pre Registration educationand training of Dietitians 2008.

Contact hours with teaching staff: 75 (2 weeks on campus)

Students work the statutory hours of a full time dietitian in the Greek Health Care System, of whichnormally a minimum of 2 hours per week is dedicated to private study. Significant time lost throughsickness must be retrieved.Assessment Pattern

Students are provided with a portfolio (workbook) containing guidance and information on learningoutcomes, students collect evidence through out the placement which demonstrates theachievement of the learning outcomes.

The assessment is the satisfactory presentation of the evidence (within a portfolio) whichdemonstrates the achievement of the associated tasks and learning outcomes.

Students are assessed at week 2 (end of campus) and week 4 (end of Practice).

Can this Module be Anonymously marked? No If No please provide anexplanation.Academic staff and Practice Providers meet with students individually to review portfolios and agreethe achievement of individual learning outcomes.

Content

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Pre placement A tutorials : To introduce the portfolio and types of evidence and tasksappropriate to meet pre placement A outcomes

Week 1 Campus: Professional roles and responsibilities of the Dietitian (ethics,confidentiality), knowledge of other healthcare professionals

Week 2 Campus: Practical food knowledge and skills, food hygiene

Week 3 Practice Setting: Introduction to practice environment including visits to wards,catering department and other relevant health care environments Week 4 Practice Setting: Shadowing of Dietitians and other relevant Health Care Practitioners

Main Texts

Professional standards eg Health Professions Council, British Dietetic Association,Hellenic Dietetic AssociationNational Clinical guidelines/standardsEuropean Federation of the Associations of Dietitians (EFAD)European Practice Placement Standards for Dietetics

Thematic Network for Dietetics (DIETS)


Practice Placements will be approved and monitored by AKMI in line with existing QMU Dieteticprocesses

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Level 3

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Module Descriptor

Title Applied Nutrition Code (if known)

SHELevel


1 and 2

F/T & P/T

Credit Rating

SCQFLevel

9 20



Pre-requisites Normally completion of level 2Co-requisites NilProhibitedCombinations

Nil

Aims

To develop in students an ability to apply scientific principles to an understanding of thenutritional needs of healthy individuals and sub-groups in the community.



A B C D

L1 Show an ability to integrate and apply knowledge from thebiological and behavioural sciences as they affect thenutrition of population sub groups.

Yes

L2 Demonstrate a sound knowledge and understanding of thenutritional needs of healthy individuals and population sub-groups.

Yes

L3 To understand and practically apply the nutritionalrequirements of the population sub-groups

Yes

L4 Ability to assess research data bases and interpretnutritional research.Understand and interpret Dietary Reference Values.

Yes



The module will engage the student in the following types of learning experiences:

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Lectures and seminars will be used alternate weeks to introduce and develop the topic area. Thestudents will engage in group work, solving problems. Some of the tutorial sessions involve studentfeedback and presentations to their peers.

Lectures/seminars 18 hoursTutorials, discussion, workshops 6 hours

Assessment PatternDuring the module there will be formative assessments in the form of case presentations.

Examination 2 hours: Short answer questions, essay questions. (100%)


ContentLife Span Nutrition Conception through Life.Preconceptual period: nutrition in relation to fertility and outcome of pregnancy.Pregnancy: effects of adaption on maternal energy and nutritional requirements.Lactation: effect on maternal nutrient requirements; effect of maternal diet on milk composition andlactation performance.Infant nutrition: nutritional and immunological properties of human milk; infant milk formulae;weaning.Pre-school period: nutritional requirements in relation to growth promotion and the prevention ofdiseases in adulthood.Children of school age: nutritional requirements during the pre and post adolescent periods; the

school lunch.Mature adult: nutrition- related diseases of adulthood.Elderly and old age: nutrition and the aging process; intervention strategies to prevent poor nutrition.Nutrition of population sub-groups, Ethnic groups, Vegetarians, Low income groups.Eating disordersMain Texts

Greek texts

Gibney MJ, Vorster HH, & Kok FJ. (2007) Introduction to Human Nutrition, Edited by Matala A.L. &Giannakoulia M. Athens: Publications Parisianou.

Zabelas Antonis. Nutrition at different life stages. Clinical Nutrition & Dietetics I & II, with elements ofpathology. Athens: Medical publications P.H. Paschalidis

Zabelas Antonis. 2007Clinical Nutrition & Dietetics I & II, with elements of pathology. Athens:Medical publications P.H. Paschalidis

English texts

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Committee on Medical Aspects of Food Policy (1991) Dietary Reference Values HMSO London.Committee on Medical Aspects of Food Policy (1994) Nutritional Aspects of Cardiovascular Disease,HMSO London.Understanding Normal and Clinical Nutrition ,Whitney, E, Cataldo, c, Rolfes, S, (2001) WadsworthPublishing. (or more recent edition)Life Span Nutrition Conception Through Life, (1998) Rolfs, S, DeBruyne, L, Whitney, E, WadsworthPublishing. (Or more recent edition)Human Nutrition 11th Ed C Geissler and H Powers (Eds) Churchill LivingstonEssentials of Human Nutrition 3rd Ed J Mann and AS Truswell (Eds) Oxford PressPrinciples of Human Nutrition 2nd Ed M Eastwood Blackwell PublishingOther relevant texts or journal articles as directed by the module team

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Module Descriptor

Title Clinical Sciences 1 Code (if known)

SHELevel


1 & 2

FT/PT

Credit Rating

SCQFLevel

9 20


Module Team Dr Glykeria Psarra

Pre-requisites Normally completion of level 2Co-requisites Clinical Sciences 2ProhibitedCombinations

None

Aims

To promote a substantive knowledge of the common disorders of the gastrointestinal tract, andof the renal and cardio-respiratory systems.

To extend the students knowledge of gut microbiology and immunology , in particular theinteractions of gut microflora with the local and systemic environment.

To appreciate the theoretical underpinning of specific dietetic, microbiological andimmunological interventions in relation to disorders of the GI tract.

To appreciate the theoretical underpinning of specific dietetic interventions and public healthstrategies in relation to cardio respiratory disorders.



A B C D

L1 Apply knowledge of physiological systems andpharmacological interventions to specific gastrointestinal,renal and cardio-respiratory disorders

yes * * *

L2 Demonstrate an integrated understanding of the extra-gastrointestinal effects of specific GI conditions

yes * *

L3 Interpret commonly used biochemical and anthropometricdata to inform clinical decision making

yes * * *

L4 Relate theory and evaluate nutritional, microbiological andimmunological intervention in the context of scientific theoryand evidence

yes * * *

L5 Identify risk factors associated with the development ofspecific GI, renal and cardio-respiratory disorders

* * * *

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Module Descriptors for Athens_110714

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