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MODULE DESCRIPTOR
Module Title
Fundamentals Of Food And Health
Reference HS1147 Version 1
Created March 2023 SCQF Level SCQF 7
Approved June 2023 SCQF Points 30
Amended ECTS Points 15

Aims of Module
To provide students with a fundamental understanding of food groups, nutrition, and dietary guidelines. The module examines the environmental, social, cultural, and economic influences on food and health, including the impact of food security and sustainability.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Describe the different components of food and food groups and to analyse how this translates into dietary guidelines.
2 Have knowledge of the recommended intakes, sources, structure, and function of nutrients and to describe their relevance to health.
3 Discuss social, cultural, and economic influences on food choices, including the impact of food security on dietary intake and health outcomes.
4 Discuss sustainability in the context of food and health.

Indicative Module Content
Food groups, sub-classifications and characteristics; macronutrients, micronutrients, National healthy eating guidelines; dietary reference values; estimated average requirements; proteins, fats, carbohydrates, fibre, vitamins, minerals, nutrient deficiencies and toxicity; food culture, social influences; food security and insecurity, hunger and malnutrition, globalisation, sustainable agricultural practices; sustainable diets; food waste; food ethics.

Module Delivery
Blended delivery comprising on campus and on-line learning and engagement. This includes workshops, tutorials, seminars, keynote lectures and food handling lab session.

Indicative Student Workload Full Time Part Time
Contact Hours 60 N/A
Non-Contact Hours 240 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 300 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: Practical Exam Weighting: 100% Outcomes Assessed: 1, 2, 3, 4
Description: Presentation
Component 2
Type: Coursework Weighting: 0% Outcomes Assessed:
Description: Minimum of 80 % mandatory attendance of all scheduled module delivery. Attendance will be assessed on a pass/unsuccessful basis.

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
C1 is assessed on an A-F basis and is 100% of the grade. To achieve a pass a grade D or above is required and a pass in C2 (80% Module attendance)
Module Grade Minimum Requirements to achieve Module Grade:
A C1 grade A and C2 Pass
B C1 grade B and C2 Pass
C C1 grade C and C2 Pass
D C1 grade D and C2 Pass
E C1 grade E and C2 Pass
F C1 grade F and/or C2 Fail
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 DEPARTMENT OF HEALTH, 1991. Dietary reference values for food, energy and nutrients for the United Kingdom. Report on health and social subjects, 41. London: HMSO.
2 GIBSON, M, 2020. Food and Society. Academic Press
3 LANHAM-NEW, SA, et al. 2020, Introduction to Human Nutrition: The Nutrition Society Textbook Series. Wiley-Blackwell Publishing Ltd.
4 MASON, P., & LANG, T., 2017. Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System. Routledge.
5 The bibliography will be updated annually to ensure the articles used are current to dietetic practice and reflect key issues.

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781