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MODULE DESCRIPTOR
Module Title
Global Nutrition, Food Security and Sustainable Diets
Reference PL1008 Version 2
Created March 2024 SCQF Level SCQF 7
Approved June 2022 SCQF Points 15
Amended April 2024 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, 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 geographical trends in diet and diet-related health outcomes and how these are informed by epidemiological and demographic methods.
2 Describe sustainable diets, their importance and role in the global food system.
3 Describe some factors that could lead to food insecurity, poverty and malnutrition globally.

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 in the context of global and social nutrition. Alignment to UN Sustainability Development Goals.

Module Delivery
Theoretical material is delivered by lectures and web based materials with supporting tutorials. Seminars will involve presentations (formative) on selected topics relevant to the themes of the module.

Indicative Student Workload Full Time Part Time
Contact Hours 20 N/A
Non-Contact Hours 130 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
Description: Essay

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
Component 1 (Coursework, CW1) comprises 100% of the module grade. A minimum of Module 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 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 POND, W.G., NICHOLS, B.L. and BROWN, D.L. Adequate food for all. 2009. Boca Raton: CRC Press.
5 SKOLNIK, R. Global health 101. 2016.2nd edition. Sudbury: Jones and Bartlett Publishers.
6 CARAHER M AND COVENE J,2016. Food poverty and insecurity: International food inequalities. Springer.
7 Lanham-New S et al (2020) Introduction to Human Nutrition 3rd edition. Nutrition Society. Chichester: Wiley Blackwell
8 Campanhola C and Pandey S (2018) Sustainable Food and Agriculture: An Integrated Approach. San Diego: Elsevier Science & Technology

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