Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food Security And Sustainable Diets | |||
| Reference | ASM406 | Version | 2 |
| Created | August 2021 | SCQF Level | SCQF 11 |
| Approved | August 2020 | SCQF Points | 15 |
| Amended | August 2021 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To enable students to critically appraise the key challenges to food security and propose practical solutions to improve the global food system and produce sustainable diets. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Critically examine the global food system and the main drivers of food insecurity, poverty and malnutrition. |
| 2 | Analyse food policies relevant to environmental nutrition at international, national and local levels. |
| 3 | Propose practical solutions to improve the global food system in order to support sustainable healthy diets. |
| Indicative Module Content |
|---|
| The global food system and its contribution to global greenhouse gas emissions, including food production, packaging, distribution and food waste. Climate change. Water scarcity and the role of water in crop and livestock systems. Soil science and crop production, including crop biotechnology and genetically modified foods. Animal production. Ethical food production. Environmental impact of meat and dairy production. Plant-based substitutes for meat. Sustainable aquaculture, insects and seaweed. Poverty and malnutrition. Food safety. Food poverty and food banks. Food insecurity and chronic disease. Definition and design of sustainable diets, and incorporation into food-based dietary guidelines. Relevant policies regarding food security and sustainable diets. |
| Module Delivery |
|---|
| Online learning supported by directed reading, problem-based study materials, and contact/structured discussion with peers and academic staff. 'Contact Hours' included in 'Indicative Student Workload' represent online discussions and other online interactions. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 12 | 12 |
| Non-Contact Hours | 138 | 138 |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | 150 |
| 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 |
| Description: | Portfolio of work, including a news article, educational leaflet and a wiki page. | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (portfolio of work) comprises 100% of the module grade. To pass the module, students must achieve a module grade of D or better. | |
| 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 | Completion of ASM401 (Introduction to Human Nutrition) and ASM403 (Research Skills) or equivalent. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | FOOD AND AGRICULTURAL ORGANISATION and WORLD HEALTH ORGANISATION, 2019. Sustainable healthy diets: Guiding principles. Rome. Available from: https://www.who.int/publications/i/item/9789241516648 |
| 2 | GALANAKIS, C.M., ed., 2019. Saving Food: Production, Supply Chain, Food Waste and Food Consumption. London: Academic Press, an imprint of Elsevier. |
| 3 | GONZALEZ FISCHER, C. and GARNETT, T., 2016. Plates, pyramids and planets. Developments in national healthy and sustainable dietary guidelines: a state of play assessment. Food and Agriculture Organization of the United Nations and The Food Climate Research Network at The University of Oxford. Available from: https://fcrn.org.uk/sites/default/files/ppp_final_10-5-2016.pdf |
| 4 | REDDY, P.P., 2016. Sustainable intensification of crop production. Singapore: Springer. |
| 5 | SABATE, J., 2019. Environmental nutrition: connecting health and nutrition with environmentally sustainable diets. London: Academic Press, an imprint of Elsevier. |
| 6 | SARLIO, S., 2018. Towards healthy and sustainable diets: perspectives and policy to promote the health of people and the planet. Cham, Switzerland: Springer. |
| 7 | UNITED NATIONS, 2015. Sustainable Development Goals. Available from: https://sustainabledevelopment.un.org/sdgs |
| 8 | Recent relevant journal articles and reports as indicated on CampusMoodle. |