FBMPUB-Public health nutrition and consumer food choice

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2019/0

Email: m.e.clegg@reading.ac.uk

Type of module:

Summary module description:

This module will be examining two elements, food choice and nutrition behaviour change in the context of public health nutrition. Factors that influence food choice across the lifespan will be explored. Students will then be asked to conduct research to ascertain a real word nutrition issue in their local environment. They will then develop a behaviour change intervention based on their findings.

Aims:

• To develop an in-depth understanding of health behaviour, behaviour change and practical applications of this knowledge in order to improve nutrition at individual, community, national and international levels.


• To compare and contrast public health nutrition strategies


• To develop an understanding of the importance of ethics in human data collection.


• To provide an understanding of the factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.

Assessable learning outcomes:

• A conceptual understanding of the relevant theories of behaviour change and demonstrate how these can be applied and then assessed in relation to nutrition interventions.


• Determine through primary research a nutrition related health problem within the local environment


• Design and critically evaluate a public health intervention for a nutrition problem within the University environment.


• Demonstrate a critical awareness of the main factors that influence food choice throughout the lifespan.


• Following comprehensive research, debate the degree and impact of factors such as age, gender, disease states, family, religion, cultural traditions and economics that influence food behaviour choice.

Additional outcomes:

Develop, agree and achieve group aims and outcomes.

Outline content:

Food choice models, Food choice throughout the lifespan, economic and social factors influencing food choice, models of health behaviour change, behaviour change techniques, developing and critically evaluation public health interventions, working as nutritionist and applying the AfN Standards of Ethics, Conduct and Performance to case studies.

Global context:

The module will look at successful nutrition public health interventions globally.

Brief description of teaching and learning methods:

This module will be delivered using lectures, seminars and tutorials and will utilise dynamic online learning to deliver many of the key topics. Lectures and online material will used to provide key module content but will be complimented by seminars to apply this information. Tutorials will be used to provide formative feedback on the coursework.

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1. Debate on a relevant issue in relation to food choice 30%


2. Ethical approval application for a questionnaire/survey that will gather information to develop the aims for coursework 3 and 4 (P/F)


3. Group presentation based on the final assignment. This will also act as formative feedback for the final piece of coursework 10% (Week 10 Spring)


4. Nutrition public health intervention essay prepared individually 60% (Week 1 Summer)

Formative assessment methods:

See point 3 above. Feedback will be provided and discussed in one of the tutorial sessions.

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

50% in each assessment

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

Last updated: 13 May 2019