Department of Nutrition and Dietetics

HUMAN NUTRITION
5BBNNH01

MODULE HANDBOOK

2010-2011

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Human Nutrition 5BBNNH01

Day / Semester Time Place
Lectures/ Tuesday B 10:00-13:00 1.16 FWB
Tutorials

Practicals Tuesday B 10:00-13:00 Wk 16 5.131 FWB

12:00-13:00 Wk 19 1.16 FWB

10:00-13:00 Wk 20 2.84 FWB

Assessment 1 x 2 hr Examination 60%; Practical reports: 40%.

Course Dr Paul Sharp, Room 3.70, FWB,
Tutor Ext. 4481
E-mail: paul.a.sharp@kcl.ac.uk

Course work Due date Return date

Practical 1 Tue 15 February 2011 Tue 08 March 2011
Practical 2 Tue 15 March 2011 Mon 26 April 2011

AIMS

To introduce students to the principles of nutrition and to the body of knowledge which relates
dietary factors to health and risk of disease

OBJECTIVES

1. To understand the role of nutrients and energy in the maintenance of health at different
stages of life.

2. To understand how excess or deficient intake of nutrients or energy leads to disease.

3. To understand the strengths and weaknesses of evidence linking dietary factors to

health and disease.

4. To know how to assess the nutritional status of individuals and know the limitations of
the methods.

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Timetable 2010-2011 DEPARTMENT OF NUTRITION & DIETETICS
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Human Nutrition 5BBNNH01

Week Date Day Time Lecture Main Lecturer

13 11-Jan Tue 1000 Introduction Dr Sharp

13 11-Jan Tue 1100 Dietary Reference Values Prof Preedy

13 11-Jan Tue 1200 Alcohol & disease Prof Preedy

14 18-Jan Tue 1000 Assessment of nutritional status: Dr Weekes

Anthropometry
14 18-Jan Tue 1100 Assessment of nutritional status: Clinical & Dr Weekes
Biochemical
14 18-Jan Tue 1200 Assessment of nutritional status: Dietary Dr Weekes

15 25-Jan Tue 1000 Protein Prof Preedy

15 25-Jan Tue 1100 Carbohydrate Dr Corpe

15 25-Jan Tue 1200 Lipid Requirements Prof Sanders

16 01-Feb Tue 1000 PRACTICAL: Anthropometry Dr Sharp

16 01-Feb Tue 1100 PRACTICAL: Anthropometry Dr Sharp

16 01-Feb Tue 1200 PRACTICAL: Anthropometry Dr Sharp

17 08-Feb Tue 1000 Obesity Dr O’Dell

17 08-Feb Tue 1100 Diabetes Dr Mullen

17 08-Feb Tue 1200 TUTORIAL: Anthropometry practical Dr Sharp

18 15-Feb Tue 1000 PRACTICAL: Diet Records Mrs Knight

18 15-Feb Tue 1100 Cardiovascular disease 1 Prof Sanders

18 15-Feb Tue 1200 Cardiovascular disease 2 Prof Sanders

19 22-Feb Tue NO TEACHING

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Timetable 2010-2011 DEPARTMENT OF NUTRITION & DIETETICS
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Human Nutrition 5BBNNH01

Week Date Day Time Lecture Main

Lecturer
20 01-Mar Tue 1000 PRACTICAL: Diet Records Mrs Knight

20 01-Mar Tue 1100 PRACTICAL: Diet Records Mrs Knight

20 01-Mar Tue 1200 PRACTICAL: Diet Records Mrs Knight

21 08-Mar Tue 1000 Iron deficiency disease Dr Sharp

21 08-Mar Tue 1100 Calcium, Vitamin D and bone health Dr Sharp

21 08-Mar Tue 1200 TUTORIAL: Diet Records practical Mrs Knight

22 15-Mar Tue 1000 Maternal and infant nutrition Ms Thomas

22 15-Mar Tue 1100 Protein energy malnutrition Prof Emery

22 15-Mar Tue 1200 Iodine & Vitamin A deficiency disease Prof Sanders

23 22-Mar Tue 1000 TUTORIAL: Major disease: Obesity Dr O’Dell

23 22-Mar Tue 1100 TUTORIAL: Major disease: CHD Dr Mullen

23 22-Mar Tue 1200 Drug nutrient interactions Dr Wiseman

24 29-Mar Tue 1000 Food Safety & Toxicants Prof Sanders

24 29-Mar Tue 1100 PROBLEM CLASS: Nutritional assessment Dr Weekes

24 29-Mar Tue 1200 Revision session Dr Sharp

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Timetable 2010-2011 DEPARTMENT OF NUTRITION & DIETETICS
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WELCOME to the Department of Nutrition and Dietetics at King's College London and to the
Waterloo campus.

GENERAL INFORMATION

This handbook covers general points that you need to know during your year of study in the
Department of Nutrition and Dietetics, together with specific information about your modules.

The handbook should be read in conjunction with the Undergraduate Student Handbook -
School of Biomedical Sciences. Although the Department of Nutrition and Dietetics is in the
School of Medicine, all procedures relating to the teaching and examining of undergraduate
and taught postgraduate students are managed and governed by the School of Biomedical
Sciences.

All administrative matters are dealt with by the Academic Centre located on the 3rd Floor,
Room 3.54, and is open from:

09:00 to 17:00

Department of Nutrition and Dietetics

Most staff offices in the Department are located on the 4th floor of the Franklin-Wilkins
Building at the Waterloo Campus.
Name and Email Major Responsibilities Room Extn.
Prof Peter W Emery Head of Department, 4.42 4415
peter.emery@kcl.ac.uk MSc Nutrition Tutor
Dr Christine Baldwin UG B401 1st Year Tutor 4.04 4318
christine.baldwin@kcl.ac.uk
Dr Sarah Berry Maternity Leave to December 4.22 4088
sarah.e.berry@kcl.ac.uk 2010
Dr Christopher Corpe 4.11 4269
Chrisptopher.corpe@kcl.ac.uk
Dr Louise Goff UG B401 3rd Year Tutor 4.21 4380
Louise.goff@kcl.ac.uk
Dr Wendy L Hall 4.108 4197
wendy.hall@kcl.ac.uk
Mrs Annemarie Knight UG B401 2nd Year Tutor 4.05 4259
Annemarie.knight@kcl.ac.uk [Part-time]
Dr Yemisi Latunde-Dada UG B400 1st Year Tutor 4.45 4256
Yemisi.latunde-dada@kcl.ac.uk
Dr Judy Lawrence Placement Education Tutor 4.10 4512
Judy.lawrence@kcl.ac.uk
Dr Miranda Lomer Joint appointment with Guy’s and 4.103 4978
Miranda.lomer@kcl.ac.uk St Thomas’ NHS Foundation Trust
Dr Anne Mullen 4.13 4081
Anne.mullen@kcl.ac.uk
Dr Michael Nelson Seconded to School Food Trust
Michael.nelson@kcl.ac.uk

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Dr Sandra O’Dell MSc Nutrition Admissions Tutor 3.87 3177

sandra.o'dell@kcl.ac.uk PG Exam Board Chair
Prof Victor R Preedy UG B400 3rd Year Tutor 4.101 4255
victor.preedy@kcl.ac.uk
Dr Maria Pufulete Intercalated BSc Tutor 4.09 4270
maria.pufulete@kcl.ac.uk
Prof Thomas A Sanders Head of Nutritional Sciences 4.68 4273
tom.sanders@kcl.ac.uk Research Division
Dr Paul A Sharp UG Exam Board Chair 3.70 4481
paul.a.sharp@kcl.ac.uk
Ms Jane E Thomas UG B401 4th Year Tutor and
jane.thomas@kcl.ac.uk MSc/PG Diploma in Dietetics Tutor 4.41 4350
Dr Kevin Whelan UG Admissions Tutor 4.06 3858
kevin.whelan@kcl.ac.uk
Dr Helen Wiseman UG B400 2nd Year Tutor and 4.12 4437
helen.wiseman@kcl.ac.uk PhD Admissions Tutor
Administrative Staff
Undergraduate administration Catherine Edeam 3.54 4394
Nutrition-admin@kcl.ac.uk
Postgraduate administration Sarah-Jane Johnson 3.54 4191
postgrad-biomed@kcl.ac.uk
Dietetics placement Renata Adamcova 3.54 4271
administration
dietetics@kcl.ac.uk
Professional Programmes Jonathan Lopez-Real 3.54 4324/
Administrator 6341
Jonathan.lopez-real@kcl.ac.uk

The overall Course Leader for 5BBNNH01 is Dr Sharp. If you have any queries about the
year you can contact him in Room 3.70, 3rd Floor, on Extension 4481, or via the staff
pigeonholes, or on email: paul.a.sharp@kcl.ac.uk.

Contacting Academic Staff

You can make an appointment to see academic staff by e-mail, telephoning or placing a note
into the person’s pigeonhole.

Student Course Work

All student course work, essays, projects etc. should be handed in to the Academic Centre,
Room 3.54, 3rd Floor, The final deadline for submitting coursework is 4.00pm on the day
stated in the module handbook. Students will be notified by e-mail when to collect course
work.

Handing in Course Work

Any course work that is handed in needs to have a cover sheet stapled to it. The coversheet
not only carries details of the student and the item of coursework but also carries barcodes that
allow the Academic Centre to track the work. To download a coversheet, go the Virtual

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Campus, select Biomedical & Health Sciences and then Print Coversheet. This will take you to
the following page:

In most cases, you will be recognised from your log in so your student number, family and
other name will appear automatically. If you have not been recognised then you will need to fill
in these details by hand. Your Student Number is the 7 digit number under the bar code on
your swipe card.
You will then need to select the course code module and the item of course work for which you
are printing the coversheet. When you click on Print Cover Sheet, a pdf of the cover sheet will
be generated which you can then print. Please ensure that all the details are correct since
choosing the wrong course module of some such other mistake may mean that your work will
not be properly tracked.
For some courses, your name may be omitted from the coversheet and only your student
number will be shown as evidence of your identity. This will be the case for those courses
where your work is marked anonymously.
There is a tear-off receipt at the bottom which you can have signed and stamped when you
hand in your course work. This receipt is not valid unless it has been signed and stamped.
If you have not been recognised and therefore have to fill in your details by hand, please notify
the Academic Centre front desk so that we can update our database.
When it comes to handing in your coursework:
• Do not put it in a plastic wallet any other container.
• Do make sure the coversheet is the top sheet
• Do staple all the sheets together

ASSESSMENT – Student Coursework

The course work is an integral part of most course units and must be handed in by midday on
the date required.

You will be given a timetable for handing in course work and must keep to the deadlines given.
Work set by staff in the Nutrition Department, essays, projects etc. should be handed in to the
Academic Centre. You will be notified on specific details at a later stage. Do not put
completed work into staff pigeonholes – these may not be emptied until after the deadline and
the work will be taken as late.

College regulations state “Assessed course work not submitted by the stated deadline is
liable to be failed with a mark of zero”. This regulation will be strictly observed. If you do
not hand the work in on time, you will get zero for that part of the course unit, and this will
normally mean that you fail the course unit overall.

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This strict approach to work deadlines is in your interest- the self discipline and organisation
you need to meet our requirements will help you prepare for your future career. However, we
appreciate that student life can be stressful and you may be unwell or unable to meet a
deadline for good reason. In this case, you should consult the Exam Board Chair, Dr Paul
Sharp, well before the deadline and agree a new submission date in writing

ASSESSMENT - Examinations
The course is assessed as follows:

Written examination paper: Duration 2 hours.

Pass mark: 40%
Contribution to total course mark: 60%

Course work – Practical Reports [2]

Length: 1500 words each
Contribution to total course mark: 20% each [total 40%]

COURSEWORK GUIDELINES
Each practical report should be approximately 1500 words long [excluding appendices].

™ Title page. This should include your name, course (5BBNNH01), tutor’s name, and the
practical report title.

™ Introduction. This should be brief, one or two paragraphs setting out the background,
aims and objectives of the work.

™ Methods. This should describe briefly the methods used. It should simply answer the
question: ‘What did you do?’

™ Results. This section answers the question ‘What did you find?’. Set out your main
findings in tables and figures [words and figures within these are not counted in the word
total], placing any excessively large tables of data in an appendix.

™ Discussion. This section answers the question ‘What does it mean?’. Again be brief and
to the point. Refer to one or two literature sources and compare your results with published
figures [eg compare dietary intake values with DRVs and information from population
surveys – the British Adult Dietary Survey for example, and compare anthropometry values
with published population ranges].

™ Conclusions. This should be one or two short paragraphs which are condensed answers
to the question ‘What does it mean?’.

™ Reference list.

The text must be clearly set out, preferably typed, but whether typed or hand written it must
be easily legible e.g. neat writing or printed text that is neither faint nor too small. Printed text
should be 12 point and subheadings should be at least 14 point in bold or underlined.

Leave a space between paragraphs to make reading easier. Remember that your report will
be read by staff who have many to read! Staff prefer typed, double spaced text with margins of
not less than one inch, however you will not be penalised for submitting hand written work
provided it is clearly legible.

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References are sources from which specific points of information have been taken. These
should be indicated at the appropriate places in the text by author/s and date, eg. (Hill &
Campden, 1996) as specified in the British Journal of Nutrition.
The full references should be listed in alphabetical order at the end of the essay. The format
should be as follows:
for books: authors/editors(eds), full title, publisher, date;
for articles: authors, full title, journal, date, volume, pages.
If tables or graphs are included the source should be given in the same way.

English: examples of very common mistakes even by native English speakers that we see too
often are:

it's/its: it's = it is; its = his, hers, its

to affect/to effect: affect = to influence; effect = to produce, accomplish, bring about

lead/led: present tense = lead, past tense = led, past perfect = has led

lose/loose/loss: to lose weight; loose teeth; weight loss

choose/chose: today I choose; yesterday I chose

their/there: their = belonging to them; there = not here

For detailed advice on correct spellings and grammar see Partridge E. Usage and abusage.
1995.

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5BBNNH01 – COURSE SYNOPSIS

Requirements during the life cycle (1)
Need for energy and nutrients in growth and development (infancy and adolescence), during
pregnancy and lactation.

Sources of Energy (directed reading)

Dietary sources of energy. Alcohol, simple and complex carbohydrates. Methods of
measurement of fat, carbohydrate and protein in food. Bomb calorimetry. Food tables, gross
digestible and metabolisable energy. Thermic energy, net energy. Metabolic body size.
Assessment of requirements.

Assessment of Nutritional Status (3)

Anthropometric, clinical, biochemical and dietary assessment of nutritional status.

Dietary Reference Values (1)

Definition. Theoretical considerations - requirements and recommendations. Methods for
determining requirements and setting recommendations. Applications.

Proteins (1)
Structure and functions of proteins and amino acids. Analytical methods. Food sources.
Digestion, absorption and metabolism. Essential and non-essential amino acids. Protein
quality - definition and measurement - nitrogen balance, biological value and chemical score.
Requirements and recommendations. Effects of high and low intakes.

Fats (1)
Chemistry of fats including hydrogenation and methods of analysis. Fat in the diet and fat as a
commodity. Nutritional functions of fat - energy source, carrier of vitamins and flavours,
essential fatty acids. Fat digestion and transport by lipoproteins, mitochondrial and
peroxysomal oxidation. Effect of fatty acid type including long-chain monoenes and trans
isomers. Essential fatty acid deficiency. Polyunsaturated fatty acid metabolism. Functions of
EFA in membranes and as precursors of autacoids. Lipid peroxidation and protective
mechanisms.

Carbohydrates (1)
Roles of carbohydrates in the diet. Chemistry and classification of carbohydrates - sugars,
starch and non-starch polysaccharides. Analytical methods. food sources. digestion,
absorption and metabolism. Applied aspects including beneficial effects of dietary fibre, dental
caries, obesity, hyperlipidaemias and sport.

Iron Deficiency Disease (1)

Prevalence. Iron absorption, transport, stores, losses. Nutritional deficiency. Assessment of
iron deficiency. Anaemia in pregnancy.

Calcium, Vitamin D and Bone Health (1)

Dietary and other sources. Bioavailability. Rickets and Osteomalacia.

Minerals (directed reading)

Physiological roles of minerals and trace elements. Introduction to mineral balances; units;
methodology, Nutritional significance of the following minerals, including zinc, copper and
selenium.

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Vitamin A including Vitamin A deficiency and Iodine deficiency disease (1)

Historical background. Night blindness and xerosis. Xeropthalmia and Keratomalacia.
chemistry and metabolism of retinol and carotenoids. Dietary sources. Somatic, visual and
reproductive functions of retinol. Toxicity. Assessment of requirement - retinol is used as a
model to explain the concept. Retinol and cancer. Therapeutic use of retinoids and beta-
carotene in skin disorders and cancer - used as an example of the pharmacological use of a
vitamin. Food sources of iodine: metabolism; control of thyroid function. Goitre - classification,
incidence, complication, goitrogens, treatment and prevention.

Vitamin C (directed reading)

Historical background - used to illustrate the concept of a clinical trial. Chemistry and dietary
sources. Influence of food preparation on vitamin C content. Scurvy. biochemical function of
ascorbic acid in hydroxylation reactions. Pharmacological effects of large amounts of vitamin
C.

Cardiovascular Disease (2)

Metabolism of lipoproteins and the influence of diet on it. Genetic and dietary interactions.
Hyperlipoproteinaemia and its relationship to atherogenesis. Dietary influences on blood
pressure: sodium, potassium, alcohol, fat etc. Relationship of stroke and hypertension.
Dietary influences on platelet function, thrombogenesis and fibrinolysis and arterial function.
Pathology, epidemiology, risk factors, intervention studies with specific emphasis on diet,
current dietary advice.

Protein-energy malnutrition (1)

Degrees of malnutrition: assessment; severe P.E.M. Marasmus and Kwashiorkor - nature of
the disease, clinical and biochemical signs and symptoms; dietary aetiology.

Alcohol and Disease (1)

Obesity and diabetes (2)

Definition of diabetes. Clinical types, presentation, diagnosis, monitoring and treatment.
History of development of ideas about diet and diabetes. Recent evidence for use of high-fibre
high carbohydrate diets. Systematic review of dietary variables in diet including sugars. BDA
guidelines for the 1980s and 1990s, plus updates, and speculation on future changes. Obesity:
definition, prevalence, classification, risk factors, experimental, treatment.

Naturally occurring toxicants & Food Safety (1)

Presence of foreign compounds in foods. Metabolism of foreign compounds and detoxification.
Techniques for quantifying toxicity and parameters used to measure toxicity - Ld50, ED50, IC50.
Naturally occurring food toxins: bacteriological and protozoal toxins role of food chain. Toxic
fungi. Contamination of food by fungi and conditions of growth - mycotoxins. Toxic lipids.
Toxic plants and animals. Food adulteration. Food additives. Food legislation and
toxicological testing.

Drug Nutrient Interaction (1)

Major effects of drugs on nutrition, and of nutrition on drug metabolism. Importance of
drug/nutrient interactions through the life cycle.

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FURTHER DIRECTED READING

Human Nutrition Geissler and Powers 12TH edition.
Chapter 5 (Energy), 6 (Carbohydrates), 7 (Fats), 8 (Protein), 9 (Alcohol), 10 (Water-soluble
Vitamins), 11 (Fat-soluble Vitamins), 12 (Minerals and trace elements).

READING LIST

General sources
1) Human Nutrition, Ed Geissler and Powers. 12th Edition 2010: Edinburgh: Elsevier
(Churchill Livingstone).

2) Human Nutrition, Ed Geissler and Powers. 11th Edition 2005: Edinburgh: Elsevier
(Churchill Livingstone).

3) Human Nutrition and Dietetics, Ed Garrow JG, James WPT & Ralph A. 10th Edition.
2000: Edinburgh: Churchill Livingstone.

4) Essentials of Human Nutrition, Ed Mann and Truswell. 3rd Edition 2007: Oxford
University Press.

5) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom.
Report on Health and Social Subjects Number 41. Department of Health. (1991) London:
HMSO. (2 copies).

6) Recommended Dietary Allowances. National Research Council (1989) Washington:

National Academy Press.

7) Dietary reference values - what are they and how should they be used? BNF (British
Nutrition Foundation) briefing paper number 19. (1992) London: British Nutrition Foundation.

8) Sanders TAB and Emery PW. “The molecular basis of human nutrition”. London, Taylor
& Francis, 2003.

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CITING REFERENCES

In any piece of academic work it is necessary to acknowledge your sources of reference. A list
of bibliographic references or citations usually appears at the end of a piece of work. A
reference describes an item (usually published, like a textbook, journal or theses) or part of an
item (like a book chapter or article). It provides essential details which enable the reader to
locate cited publications with the minimum of effort. At a glance a bibliographic reference
should answer a number of questions about any given item. Who wrote it? Who published it?
Where was it published? When was it published?

Why are references necessary?

The literature review and the process of compiling a comprehensive list of references to the
items that you have consulted plays an important role in the research process. An incomplete,
inaccurate list of references reflects on the quality of your work.

A detailed list of references can be used:

• To show that you have consulted widely, recognising and acknowledging the relevant
debate, arguments and practice in a given field.
• To substantiate any statement that you make.
• To signpost others to related works and prior publications.
• To enable others to check the evidence and accuracy of your information and to consult
texts which you have found relevant and useful.
• To give proper credit to other people's work and ideas.
• To enable yourself to go back to review the sources of your information.

Preparation
Uniformity, consistency and accuracy are the three golden words to remember when preparing
your list of references. Record the full details of all the items to which you refer throughout
your work. Carefully note down author information (surnames and initials), full title and first and
last page numbers.

A textbook reference should contain: author(s) or editor(s); title; edition number; place of
publication; publisher and date of publication. On some occasions the author may be a
corporate organisation like the British Medical Association. On others, you may be referring
only to a specific chapter in a book, in which case you will have to note the chapter authors and
the editors of the whole work as well as the first and last page numbers of the chapter.

A standard journal article reference should contain: author(s) and title of article; journal title;
year; volume; issue and first and last page numbers. Very often in biomedical literature, journal
titles are cited in abbreviated format. If you opt to use this style in your work, maintain the
consistency of abbreviation throughout.

There are some useful points to bear in mind.

• NEVER assume that you will not need an item again once you have read it. You may
urgently have to go back to it in order to verify a reference only to discover that it is not
held locally, or that it is out on loan!
• If you maintain a set of useful photocopied articles, make a proper note as to their
location in your files, so that you don't duplicate your efforts by needlessly seeking them
out in the library.
• NEVER cite what you have not seen. If you come across an abstract of interest in the
literature, obtain the original article and cite that.
• Avoid citing unpublished works, conversations or correspondence.
• Check your list of references before submitting an essay. Textbooks are very often
superseded by new editions. Make your bibliography as current as possible.

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Reference styles
There are two general approaches to citing references. One is based on the alphabetical
organisation of citations, the other on a numeric approach, both of which are discussed below.
There are all kinds of variations in the biomedical literature based on the sequence of
information and various punctuation conventions. This can be very confusing to the uninitiated.
As long as you choose a style with which you are comfortable, and that you consistently
employ throughout your written work, you will be successful . If you are writing a paper for
publication, the citation style is dependent on the editorial policy of the book or journal in which
the item is to appear. Refer to the publisher or the ‘notes for contributors' section for
instructions.

The alphabetical approach

This is often referred to as the `Harvard' system, or the `name-year' approach. The
bibliography is based on an alphabetical list of all authors' surnames that you have cited. Link
the references to the main body of the essay by inserting the author surname and year of
publication into the text at the relevant point.

For example:
Hepatocellular carcinoma is one of the most common cancers in the world (Cook
1985), but its incidence varies widely (Bassendine 1987; Vitale 1986).

Bassendine MF. 1987. Aetiological factors in hepatocellular cancers. Baillieres

Clin Gastroenterol 1:1-16.

Cook GC. 1985. Hepatocellular carcinoma: one of the world's most common
malignancies. Q J Med 223: 705-708.

Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg Clin
North Am 66: 723-741.

This style allows for amendments to be easily inserted at the last minute, but is often argued to
be disruptive to the flow of text.

Some pointers
• When two or more references to the same author have been cited, arrange them in
chronological order by date of publication. For example, Brown 1991, 1994
• When two or more references to the same author have been cited from the same year,
differentiate them with an `a b c' annotation. For example, Smith 1996a, 1996b
• If two authors have the same surname, add their initials to the text. For example, Smith
TH 1992, Smith W 1992
• If you refer explicitly to an author in the main text, a date in brackets will be sufficient.
For example: “Cook's key paper on hepatocellular carcinoma (1985) is often cited in
this area.”
• If an item has two authors, use ‘and'. For example: (Brown and Black 1995).
• If there are three authors use ‘et al', which means ‘and others'. For example: (Brown et
al 1995).

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The numeric approach

This is often referred to as the 'Vancouver' system or the `citation-sequence' approach. The
bibliography is based on a numbered list of all the items you have cited. References are
ordered consecutively in the sequence in which they are first cited. Link the references to the
main body of the essay by inserting a number into the text at the relevant point.
For example:

Hepatocellular carcinoma is one of the most common cancers in the world (1), but
its incidence varies widely (2-3).

1. Cook GC. 1985. Hepatocellular carcinoma: one of the world's most common
malignancies. Q J Med 223: 705-708.

2. Bassendine MF. 1987. Aetiological factors in hepatocellular cancers. Baillieres Clin

Gastroenterol 1:1-16.

3. Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg Clin
North Am 66: 723-741.

This style is less disruptive to the flow of the text, but re-numbering and re-arrangements will
have to be made if there are any last minute amendments or insertions. A significant
proportion of the biomedical community has embraced this format, and we suggest that you
follow the examples listed at the end of this document when you are compiling your references.

Some pointers
• Notice the different position of the publication year using this format.
• List all authors, but if the number exceeds six give six followed by et al.
• Have the journal title in italics and the volume number in bold for variety if nothing else.
• Adding an issue number for a journal is irrelevant if the page sequence continues
throughout a whole volume.
• If you don't want to use brackets in the text, superscript numbers will be sufficient.
• Keep capitalisation to a minimum.
• Always use the number of the initial citation if you refer to the same document again.
• If more than two numbers are cited in a continuous sequence, connect the first and the
last with a hyphen, otherwise use commas. For example, (1,2,5-9,13,17).
• Refer to the `List of Journals Indexed in Index Medicus' for help with journal title
abbreviation format. Single work titles are given in unabbreviated format.

Ask for advice

Correct forms of references exists for all published materials including newspapers and
magazines; papers; legal documents; audiovisual material; electronic and network resources
and unpublished information. If you run into any difficulties please ask the Library staff for
advice. A list of recommended reading is provided below.

Personal bibliographic software

There are a number of software packages available that automatically generate and format
bibliographies for you. You can either enter the references yourself, or import them from an
external source like the Medline database. Working with your word-processed text, these
programs will maintain the consistency and accuracy of your collected references and save you
a great deal of time and effort. Papyrus and Reference Manager are two popular packages at
King's. Ask for advice and information from Library Services staff.

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Examples of correct references

Books
Personal author(s)
Roitt IM, Brostoff J, Male D. Immunology. 4th ed. London: Mosby, 1996.

Editor(s)
Kumar P, Clark M, editors. Clinical medicine: a textbook for medical students and doctors. 3rd
ed. London: Bailliere Tindall, 1994.

Organisation as author
British Medical Association. Complementary medicine: the BMA guide to good practice. Oxford:
Oxford University Press, 1993.

Chapter in book
Walker JM, Tan LB. Cardiovascular disease. In: Souhami RL, Moxham J, editors. Textbook of
medicine. 2nd ed. Edinburgh: Churchill Livingstone, 1994: 320-443.

Theses or dissertations
Daniels HM. The role of the immune system in the persistence of hepatitis B virus infection
[dissertation]. London: King's College School of Medicine and Dentistry, 1995.

Journal article
Leaf A, Kang JX. Prevention of cardiac sudden death by N-3 fatty acids: a review of the
evidence. J Intern Med 1996; 240: 5-12.

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Timetable 2010-2011 DEPARTMENT OF NUTRITION & DIETETICS
14 January, 2011 10:36

COLLEGE STATEMENT ON PLAGIARISM & RELATED FORMS OF CHEATING

(APPENDIX TO THE REGULATIONS CONCERNING STUDENTS)

Plagiarism is the taking of another person's thoughts, words, results, judgements, ideas, etc,
and presenting them as your own.

Plagiarism is a form of cheating and a serious academic offence. All allegations of plagiarism
will be investigated and may result in action being taken under the College's Misconduct
regulations. A substantiated charge of plagiarism will result in a penalty being ordered ranging
from a mark of zero for the assessed work to expulsion from the College.

Collusion is another form of cheating and is the unacknowledged use of material prepared by
several persons working together.

Students are reminded that all work that they submit as part of the requirements for any
examination or assessment of the College or of the University of London must be expressed in
their own words and incorporate their own ideas and judgements. Direct quotations from the
published or unpublished work of others, including that of other students, must always be
identified as such by being placed inside quotation marks with a full reference to the source
provided in the proper form. Paraphrasing - using other words to express another person's
ideas or judgements - must also be acknowledged (in a footnote or bracket following the
paraphrasing) and referenced. In the same way, the authors of images and audio-visual
presentations must be acknowledged.

Students should take particular care to avoid plagiarism and collusion in coursework, essays
and reports, especially when using electronic sources or when working in a group.

Students should also take care in the use of their own work. Credit can only be given once for
a particular piece of assessed work. Submitting the same piece of work (or a significant part
thereof) twice for assessment will be regarded as cheating.

Unacknowledged collaboration may result in a charge of plagiarism or in a charge of collusion.

Students are advised to consult School and departmental guidance on the proper presentation
of work and the most appropriate way to reference sources; they are required to sign and
attach a statement to each piece of work submitted for assessment indicating that they have
read and understood the College regulations on plagiarism.

Students should be aware that academic staff have considerable expertise in identifying
plagiarism and have access to electronic detection services to assist them.

Approved by the Academic Board June 2005 and endorsed by the Council July 2005

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