INTERNATIONAL AND PUBLIC HEALTH NUTRITION - 2017/8

Module code: BMS3058

Module provider

School of Biosciences and Medicine

Module Leader

BATH SC Dr (Biosc & Med)

Number of Credits

15

ECT Credits

7.5

Framework

FHEQ Level 6

JACs code

B400

Module cap (Maximum number of students)

N/A

Module Availability

Semester 2

Overall student workload

Independent Study Hours: 120

Lecture Hours: 28

Seminar Hours: 3

Tutorial Hours: 4

Laboratory Hours: 2

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework ESSAY 1 ( 1500 WORDS ) 50
Coursework ESSAY/REPORT 2 ( 4 PAGES ) 50

Alternative Assessment

N/A

Prerequisites / Co-requisites

N/A

Module overview

The purpose of this module is to expand the students’ knowledge of Public Health Nutrition. The module should introduce them to the topic of PHN and the issues surrounding food and nutrition for the UK population’s nutritional health plus a wider view of global food security and nutritional health.

Module aims

To introduce the theoretical concepts of public health nutrition including national and international food and nutrition policies, organisations and guidelines

To review the important design strategies for design, planning and evaluation of PHN initiatives, related to UK population and policy

To introduce the principles of the development of nutrition guidelines for the population

To provide a working knowledge of the collection and use of food composition data and nutritional information from surveys with particular reference to nutritional surveillance in the UK

To provide an overview of food regulation and labelling in the UK

To introduce the broad issues around food security and sustainability of supply at home and globally

To introduce the issues in international nutrition, and develop knowledge on public health intervention in challenging environments

To stimulate understanding of the range of nutrition issues that occur internationally

Learning outcomes

Attributes Developed
Explain key factors that influence public health nutrition policy and planning, relating policy and PHN initiatives to the population needs. KCPT
Relate the outcomes of nutritional epidemiological data collection to current nutrition policy and practice/recommendations in the UK. KCPT
Engage in discussion and debate as to the effect of non-nutritional aspects of food on the population's willingness to adopt a more healthy diet. KCPT
Explain food regulation and the food labelling system in the UK. KC
Discuss the issue of the global food supply, particularly in reference to the double burden of disease and developing nations. KCPT
Plan and critically evaluate health promotion activities related to nutrition. KCPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:


Global, national and local perspectives in Public Health Nutrition,
The UK demographic - Determinants of health/health statistics
Nutrition policy and guidelines
Food based dietary guidelines, nutrition recommendations and regulation
Policy to practice - Current PHN activity in the UK and evaluating impact; Programme planning, implementing and evaluation.
From research into policy and practice
Public Health Nutrition in the media
Use of social media in nutrition
Generation and use of nutritional data in the UK
Food labelling and consumer perspectives - UK & EU
UK and International Nutrition- Food supply and sustainability /issues global food supply, insecurity and insufficiency
Malnutrition and  Micronutrient deficiency in malnourished/developing  populations
Developing nations and the double burden of disease                             
Challenges for international nutrition: data and resources for these environments implementing nutrition interventions. 

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

This module is mainly taught via interactive lectures/seminars, from a variety of internal and external speakers to maximise expertise. Lecturers are encouraged to integrate some active learning within lectures to integrate learning styles, and maintain engagement.

The learning and teaching methods include:


Lectures to provide foundation material, data and evidence base (26 hours).
Seminar presentation of recent research relating to PHN policy
Class activities integrated within lecture hours  e.g.: related to programme planning and evaluation for peer learning (2 hours).
Class discussion around nutrition in the media/social media within lecture hours
References and reading  to support evidence base integrated throughout
Tutorials/discussions on coursework topics (2 x 2 hours)
Throughout duration of module (via the use of discussion facility within SurreyLearn), encouragement to engage with peers in discussion and debate on recent and relevant current affairs issues or news articles

Assessment Strategy

Overall the assessments are designed to assess knowledge, ability to relate or apply that knowledge to activities/situations. Ability to be critical is measured, and to use evidence to support the case or argument offered.

 

Thus, the summative assessment for this module consists of:

Assignment 1 to assess the ability to gather and interpret data and to apply this to a public-health issue in the UK (from a choice), drawing on evidence and current UK public health policies. Submission deadline – week 4

 

Assignment 2. to assess engagement with the current literature and the ability to communicate complex information in a concise and easy-to-understand format. Thus, the aim of the assignment is to allow students the opportunity to develop their communication and dissemination skills. Students will choose a topic (from a list) related to global nutrition issues. Submission deadline – week 8

Reading list

Reading list for INTERNATIONAL AND PUBLIC HEALTH NUTRITION : http://aspire.surrey.ac.uk/modules/bms3058

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Nutrition and Food Science BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Nutrition and Dietetics BSc (Hons) 2 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition BSc (Hons) 2 Compulsory A weighted aggregate mark of 40% is required to pass the module
Sport and Exercise Science BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Liberal Arts and Sciences BA (Hons)/BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.