Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Public Health Nutrition | |||
| Reference | PLM415 | Version | 3 |
| Created | February 2024 | SCQF Level | SCQF 11 |
| Approved | August 2022 | SCQF Points | 30 |
| Amended | April 2024 | ECTS Points | 15 |
| Aims of Module | |||
|---|---|---|---|
| To enable students to critically evaluate key issues relating to public health nutrition in the UK and internationally, and the professional conduct of registered nutritionists. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Analyse key elements of UK and international public health nutrition policies. |
| 2 | Apply the health psychology theories of behaviour change to the design, implementation, monitoring and evaluation of health promotion programmes. |
| 3 | Critically examine the core competency requirements and standards of ethics, professional conduct and performance required of a registered associate nutritionist. |
| Indicative Module Content |
|---|
| Food and nutrition and health policy (at local, national and global level). Theories, and their application, of effective communication, health education, adult learning and behaviour change. Reflection. Design and implementation of health promotion campaigns, and methods for monitoring and evaluating their effectiveness and efficiency. Diet and nutrition surveys. Personalised nutrition. Professional bodies. Association for Nutrition core competency requirements and standards of ethics, professional conduct and performance. Legal context of nutrition practice. CV writing and interview skills. |
| 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 | 24 | 24 |
| Non-Contact Hours | 276 | 276 |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | 300 |
| 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: | 70% | Outcomes Assessed: | 1, 2 |
| Description: | Oral Poster Presentation | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 30% | Outcomes Assessed: | 3 |
| Description: | Written Assignment | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| This module is assessed using the two components of assessment as detailed in the Assessment Plan. The first grade represents Component 1 (PE1) weighted as major (70%) and the second, Component 2 (CW1), weighted as minor (30%). A minimum module grade of D is required in both components for a pass. Non-submission of either component will result in an NS grade. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | AA, AB |
| B | AC, AD, BA, BB, BC, CA |
| C | BD, CB, CC, CD, DA, DB |
| D | DC, DD |
| E | AE, AF, BE, BF, CE, CF, DE, DF, EA, EB, EC, ED, EE, EF, FA, FB, FC, FD |
| F | FE, FF |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | Completion of PLM401, Introduction to Human Nutrition. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | ASSOCIATION FOR NUTRITION, 2013. Standards of ethics, conduct and performance. Available from: http://www.associationfornutrition.org/ |
| 2 | ASSOCIATION FOR NUTRITION, 2017. Competency requirements for registered associate nutritionists: UK Voluntary Register of Nutritionists (UKVRN). Available from: http://www.associationfornutrition.org/ |
| 3 | BUTTRISS, J.L. et al., eds., 2018. Public health nutrition. 2nd ed. Chichester: Wiley Blackwell. |
| 4 | KARPYN, A., 2018. Food and public health: a practical introduction. New York, NY: Oxford University Press. |
| 5 | LANHAM-NEW, S.A. et al., eds., 2020. Introduction to human nutrition. 3rd ed. Chichester: Wiley Blackwell. |
| 6 | LAVERACK, G., 2014. The pocket guide to health promotion. Maidenhead: McGraw-Hill Education. |
| 7 | NAIDOO, J. and WILLS, J., 2016. Foundations for health promotion: public health and health promotion. 4th ed. London: Elsevier. |