Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Public Health Nutrition | |||
| Reference | AS3037 | Version | 3 |
| Created | August 2021 | SCQF Level | SCQF 9 |
| Approved | June 2018 | SCQF Points | 15 |
| Amended | August 2021 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with the ability to evaluate key issues relating to public health nutrition in the UK and internationally. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Explain and evaluate key elements of UK and international public health nutrition policy and recommendations. |
| 2 | Discuss theories of health education and strategies designed to improve health. |
| 3 | Critically analyse health promotion campaigns and the methods used to evaluate them. |
| 4 | Discuss issues for food security and sustainable agriculture. |
| Indicative Module Content |
|---|
| Monitoring diet at a population level. Food-based dietary guidelines. Relevant government white papers. Politics of health. Theory and ethics of health promotion and health education including behaviour change strategies. Sources of health and nutrition statistics. Qualitative methods and questionnaire design. Determinants of health. Social marketing and needs assessment. Health promotion campaign models. The role of mass media. UK, international, government and non-governmental organisation policies. Nutrition policy development and implementation. Planning and evaluation of health promotion campaigns. Working with communities. Health economics. Food security. Malnutrition (over- and under-nutrition). Sustainable diets. Genetically modified foods. Future food. Food safety and standards. |
| Module Delivery |
|---|
| Theoretical material is delivered by lectures, tutorials and workshops. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 40 | N/A |
| Non-Contact Hours | 110 | 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: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Component 1 is a written assignment | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (written assignment, CW1) comprises 100% of the module grade. A minimum of a Grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A |
| B | B |
| C | C |
| D | D |
| E | E |
| F | F |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | Successful completion of Stage 2 or equivalent. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | BUTTRISS, J.L. et al., 2017. Public Health Nutrition. 2nd ed. Chichester: Wiley Blackwell. |
| 2 | GREEN, J. et al., 2019. Health promotion: planning and strategies. 4th ed. London: Sage Publications Ltd. |
| 3 | HUBLEY, J., COPEMAN, J. and WOODALL, J., 2013. Practical health promotion. 2nd ed. Cambridge: Polity Press. |
| 4 | NAIDOO, J. and WILLS, J., 2016. Foundations for health promotion: public health and health promotion. 4th ed. London: Elsevier. |
| 5 | SARLIO, S., 2018. Towards healthy and sustainable diets: perspectives and policy to promote the health of people and the planet. Cham, Switzerland: Springer. |
| 6 | UNITED NATIONS, 2015. Sustainable Development Goals. Available from: https://sustainabledevelopment.un.org/sdgs |
| 7 | WILSON, F. and MABHALA, M., 2009. Key concepts in public health. London: SAGE. |