Module Database Search



MODULE DESCRIPTOR
Module Title
Public Health Nutrition
Reference PL3037 Version 1
Created May 2022 SCQF Level SCQF 9
Approved June 2022 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, sustainable agriculture and sustainable diets.

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 module grade of D or better is required for a pass. Non-submission will result in an NS grade.
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 SCQF level 9 entry requirements 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 NAIDOO, J. and WILLS, J., 2016. Foundations for health promotion: public health and health promotion. 4th ed. London: Elsevier.
4 SARLIO, S., 2018. Towards healthy and sustainable diets: perspectives and policy to promote the health of people and the planet. Cham, Switzerland: Springer.
5 UNITED NATIONS, 2015. Sustainable Development Goals. Available from: https://sustainabledevelopment.un.org/sdgs
6 WILSON, F. and MABHALA, M., 2009. Key concepts in public health. London: SAGE.
7 Willet W et al (2019) Food in the anthropocene: The EAT–lancet commission on healthy diets from sustainable food systems Lancet, 393 (10170), pp. 447-492

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