Global Issues in Nutrition and Health

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2016/7

Summary module description:
This module explores major contemporary social issues related to human nutrition and health in developed and developing country contexts. It draws on examples from around the world to investigate issues such as: how and why are people?s diets are changing, and what the consequences of these changes are; why obesity is rising, and what can be done to deal with this problem; and how under-nutrition manifests itself in different countries, and what the most effective interventions to address this phenomenon are.

Aims:
The module is intended to appeal to students with a background in nutritional and biochemical science who are interested in exploring the wider social, economic and political dimensions of their field. It is also meant to be accessible to students with an interest in food-related studies but who do not necessarily have a scientific background. All students that enrol on the module will be provided with the necessary background material to develop an informed understanding of the issues being examined.

Assessable learning outcomes:
By the end of the module, it is expected that students will be able to:
1. Describe what constitutes a healthy diet and how to carry out basic dietary assessments;
2. Explain the main individual, social and structural factors that influence dietary choices in different societies; and
3. Discuss the major dietary- and health-related problems that exist worldwide, and the main public policy approaches that are being taken to address these.
Additional outcomes:
Students will develop communication, writing and critical analysis skills through class participation, reading of materials, and preparation of a hypothetical research proposal.

Outline content:
Part 1: Scientific Basis
- Introduction to the module
- Dietary intakes and guidelines
- Dietary analysis and nutritional assessment

Part 2: Choosing and Consuming Food
- Psychological factors in food choice and consumption
- Cultural factors in food choice and consumption
- The global food industry and nutrition
- Public perceptions of food and ?food scares?

Part 3: Major Challenges and Solutions
- Under-nutrition and famine
- Over-nutrition and obesity
- Technological solutions to malnutrition
Brief description of teaching and learning methods:
Classes are classroom/lecture based. The module will draw on speakers from across the university to ensure that students are being taught by experts in their field. Lectures are delivered using a diverse set of developed and developing country case studies to illustrate practice. Additional individual study and class preparation is required, and participation in class discussion and online discussions is encouraged.

Contact hours:
Lectures 20
Guided independent study 80
Total hours by term 100

Summative Assessment Methods:
Written assignment including essay 70
Report 30

Other information on summative assessment:
The module will be assessed by coursework:

1. Develop a hypothetical research proposal designed to investigate a particular global nutrition issue and health-related issue. This is group work with a presentation by the group at the end of term (30%)
2. Students to submit an individual proposal based on the group work (70%)

Requirements for a pass:
overall mark of 40%

Reassessment arrangements:
By the submission of a written essay on a new topic.