Module overview
This module develops your knowledge and understanding of the causal relationship between nutrition, activity and health and the need to consider nutritional related problems in the context of global strategic ambitions, including the Sustainable Development Goals.
Aims and Objectives
Learning Outcomes
Transferable and Generic Skills
Having successfully completed this module you will be able to:
- Discuss diet in the context of health.
- Identify, use and critically evaluate a range of nutrition-related health resources, including surveillance data.
- Debate and present nutrition evidence to diverse stakeholders
Knowledge and Understanding
Having successfully completed this module, you will be able to demonstrate knowledge and understanding of:
- The evidence-base to establish energy and nutrient recommendations and guidelines.
- How poor nutritional status across the life course (triple burden of malnutrition: undernutrition, overnutrition and micronutrient deficiencies) is a major determinant of the risk of non-communicable and communicable diseases.
Subject Specific Intellectual and Research Skills
Having successfully completed this module you will be able to:
- Explain social, behavioural, economic and other determinants of diet and physical activity and how these are related to the short and long terms outcomes on health, e.g., growth and development, bone health, reproductive health, NCDs, mental health.
- Critically appraise nutrition related evidence and other sources of evidence to inform public health policy recommendations
Syllabus
1) Basic and advanced concepts of nutrition
2) Assessment of nutritional status
3) Determinants of nutrition and health
4) Nutrition through the life course
5) Nutrition in communicable and non-communicable diseases
6) Nutrition and contemporary issues including climate change and crisis
Learning and Teaching
Teaching and learning methods
Teaching and learning strategies will include lectures, workshops and practice-based learning. The emphasis will be on student centred learning in which you will be supported by a wide range of resources. Staff, tutors and colleagues will support your professional learning.
| Type | Hours |
|---|---|
| Lecture | 30 |
| Independent Study | 120 |
| Total study time | 150 |
Resources & Reading list
Textbooks
Langley-Evans S. (2015). Nutrition, health and disease: A lifespan approach. John Wiley & Sons.
Buttriss J, Kearney JM, Lanham-New SA, Welch AA. (2007). Public Health Nutrition. John Wiley & Sons.
Lanham-New S, et al. (2020). Introduction to Human Nutrition. Wiley-Blackwell.
Assessment
Assessment strategy
There will be two components to the assessment i) a group presentation related to dietary recommendations and ii) an individual written assignment on nutrition and health. The pass mark for the module and both components is 50%. Both components have to be passed to pass the module.
If you have failed the module, you will have the opportunity to submit work for all components where you have not achieved the pass mark. Marks for components that were passed will be carried forward. You must achieve the pass mark in all referred components. On passing your referrals, your final module mark will be capped at 50%.
Summative
This is how we’ll formally assess what you have learned in this module.
| Method | Percentage contribution |
|---|---|
| Group Oral Presentation | 30% |
| Individual written report | 70% |
Referral
This is how we’ll assess you if you don’t meet the criteria to pass this module.
| Method | Percentage contribution |
|---|---|
| Group Oral Presentation | 30% |
| Individual written report | 70% |
Repeat Information
Repeat type: Internal & External