Diet, the Gut, Food Allergy and Intolerance

On successful completion of this module, you will be able to:

• Explain the functioning of the healthy gut and the key role played by the intestinal microflora in health and disease
• Describe the relationship between the gut, the immune system, allergy and food intolerance
• Review the aetiology of colorectal cancer and discuss nutritional factors which may influence its development and progression
• Analyse the extent to which dietary manipulation can improve maldigestion, malabsorption and excessive gut permeability
• Evaluate the methods of assessment and treatment of food allergy and intolerance
• Relate the physiological influences of fibre to gut health
• Assess the evidence for the influence of nutritional factors on various pathological conditions of the intestine
• Critically appraise current treatments of food intolerance
• Apply theory critically to analyse own professional experience.

Indicative content includes, some or all of the following topics:

• The healthy gut and digestion and absorption of macronutrients
• Areas of the gut involved in the absorption of specific micronutrients
• Adaptation of intestinal transporters
• Role of the colon in human nutrition; non-starch polysaccharides; definition and content in foods; starch and resistant starch; fermentation
• Physiological influences of fibre; plasma cholesterol lowering; modification of the glycaemic response; large bowel function; nutrient availability
• Bacterial diversity in the GI tract; metabolic interactions; gas metabolism; proteolysis e.g. amine production; flora modulation by diet e.g. prebiotics and probiotics
• Acute and chronic gut infection; irritable bowel disease; colitis
• Nutritional management of coeliac disease; Crohn's disease; irritable bowel syndrome; ulcerative colitis
• Impaired digestion and its consequences; achlorhydria; hypochlorhydria
• Malabsorption syndromes; pathogenesis and management
• Approaches to treatment of food intolerance e.g. exclusion diets; use in rheumatoid arthritis etc.; liabilities of exclusion diets
• Increased intestinal permeability
• The gut and the immune system
• Food intolerance and allergy: definitions; diagnosis; symptoms, syndromes and disease in children and adults; lactose intolerance
• Allergy testing
• Colorectal cancer and diet.

The learning and teaching methods include:

• Lectures
• Workshops
• Journal club
• Class discussions.

Assessment for the module is optional for those taking it as a short course. Assessment is compulsory if it is being taken as part of an award programme. Please contact the course leader, Denise Robertson, or the Programme Administrator, Angeliki Panagiotara, for further details.

Summative assessment

The summative assessment for this module consists of: 

• Coursework: a range of subject areas will be assessed, demonstrating learning outcomes across the range for the module.
• You will be required to submit the coursework electronically on a set deadline two months following the module.

In order to complete the assessments you will, as a starting point, be required to demonstrate knowledge obtained from the course material and reading. The essays will also require you to discuss and reflect on the material. Coursework essays are expected to be well researched and referenced.

Formative assessment

You will receive feedback electronically and module organisers will be available for further discussion if necessary.

You will be required to do some reading prior to the module starting, take a look at the reading list.