Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| International Nutrition And Culture | |||
| Reference | AS1008 | Version | 2 |
| Created | July 2021 | SCQF Level | SCQF 7 |
| Approved | June 2018 | SCQF Points | 15 |
| Amended | August 2021 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with an understanding of the social and international aspects of food and nutrition, its multidisciplinary nature, and the relevance of history, geography, psychology, sociology and economics in understanding food patterns, food choices and their consequences across the world. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Describe historical and geographical trends in food consumption, diet, and health and how these are informed by epidemiological and demographic methods. |
| 2 | Describe and explain food patterns and food choice in different groups and cultures. |
| 3 | Describe the factors that lead to poverty and malnutrition worldwide and be aware of the organisations involved in combating these. |
| 4 | Research a given topic relating to global food issues. |
| Indicative Module Content |
|---|
| Origin and development of the human diet and its diversity. Culture and food choice and its application in regards to the diet of ethnic and religious groups. Introduction to the principles of epidemiology and demography. Social and geographical patterns of food consumption and health. Causes and prevalence of poverty and malnutrition in the world, emphasising issues relating to demographic, political and economic factors. Food security and sustainability. National and international organisations involved in issues relating to food availability and nutrition. Role of WHO and response to emergencies. Professional role of nutritionists and dietitians in the context of global and social nutrition. |
| Module Delivery |
|---|
| Theoretical material is delivered by lectures and web based materials with supporting tutorials. Seminars will involve presentations on selected topics relevant to the themes of the module. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 42 | N/A |
| Non-Contact Hours | 108 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Examination | Weighting: | 70% | Outcomes Assessed: | 1, 2, 3 |
| Description: | Examination. | ||||
| Component 2 | |||||
| Type: | Practical Exam | Weighting: | 30% | Outcomes Assessed: | 4 |
| Description: | Presentation. | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The first grade represents Component 1 (examination, EX1) weighted as major and the second, Component 2 (presentation, PE1), weighted as minor. A minimum of Module Grade D is required to pass the module, with compensation of grade E in Component 1 or Component 2 permitted. Non-submission of either component will result in an NS grade. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | AA, AB |
| B | AC, AD, AE, BA, BB, BC, CA |
| C | BD, BE, CB, CC, CD, DA, DB |
| D | CE, DC, DD, DE, EA, EB, EC |
| E | AF, BF, CF, DF, ED, EE, EF, FA, FB, FC, FD |
| F | FE, FF |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to course entry requirements. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | BRITISH NUTRITION FOUNDATION, 2007. 40th Anniversary briefing paper: food availability and our changing diet. Nutrition Bulletin 32, pp.187−249. Available online. |
| 2 | COGGON, D., ROSE, G. and BARKER D.J.P. Epidemiology for the uninitiated. 2003. London: BMJ. Available online. |
| 3 | DEPARTMENT OF THE ENVIRONMENT, FOOD AND RURAL AFFAIRS, Family Food: an annual report on household purchases of food and drink. London: TSO. Current edition available via DEFRA website. |
| 4 | GIBNEY, M.J. et al. Introduction to human nutrition. 2009. 2nd edition. Oxford: Wiley Blackwell. |
| 5 | POND, W.G., NICHOLS, B.L. and BROWN, D.L. Adequate food for all. 2009. Boca Raton: CRC Press. |
| 6 | SKOLNIK, R. Global health 101. 2016.2nd edition. Sudbury: Jones and Bartlett Publishers. |
| 7 | CARAHER M AND COVENE J,2016. Food poverty and insecurity: International food inequalities. Springer. |