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PM1MPAS3-Public Health & Nutrition
Module Provider: Pharmacy
Number of credits: 20 [10 ECTS credits]
Level:4
Terms in which taught: Autumn / Spring / Summer module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1
Email: m.e.clegg@reading.ac.uk
Type of module:
Summary module description:
In this module you will learn about the basics of nutrition. You will learn about food and diet and how nutrition impacts on health. Wider concepts relating to lifestyle, health and disease will also be studied, and you will develop ideas on how to promote healthy living choices for patients and the public.
Aims:
This module aims to provide students with the basics of nutritional science. Students will learn about food and diet and how nutrition impacts on health. Wider concepts relating to lifestyle, health and disease will also be studied, and students will develop ideas on how to promote healthy living choices for patients and the public.
Assessable learning outcomes:
By the end of this module, students will be expected to be able to:
- Discuss the components of food and their impact on nutrition
- Describe what is considered to be a healthy diet for people at different ages
- Discuss how lifestyle choices impact health
- Define the term “health promotion”
- Explain what is meant by the term “health literacy”, how it relates to health promotion an d how to support its development
- Know about the main components of food and how the body uses them
- Recognise differences in nutritional needs of different population groups and ages.
- Describe the roles of members of the healthcare team and other agencies (e.g. governmental organisations, charities, etc.) in health promotion
- Develop promotional material to encourage a healthy lifestyle that is tailored to a specified audience and tak es account of relevant local and national guidelines/policies
Additional outcomes:
During the module, students will develop:
- Written and verbal communication skills and their awareness of the communication needs of different groups of people
- IT skills, including information retrieval through on-line computer searches
- An awareness of the impact of cultural and societal differences on lifestyle and health
Outline content:
Introduction to nutrition
What is in food? – components of food and how body uses them including carbohydrates, lipids, proteins
- Digestive system and metabolism
- Healthy diet – nutrients, energy and calories
- Nutritional requirements for children, adults and the elderly
- Nutritional assessments
Diseases associated with poor lifestyle
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Introduction to Public Health
- The role of the healthcare team and other agencies in health promotio n
- Health literacy
- Genetic, environmental and socio-demographic factors affecting health and health promotion
- Health promotion priorities and policy in England, Wales, Scotland and Northern Ireland and the World Health Organisation
- Assessing local and national needs in relation to health promotion
Communicating to promote Public Health
- Evaluating how public health rela ted messages are conveyed by the media
- Developing health promotion material for an assigned condition/lifestyle choice
Global context:
During the module, students will consider how lifestyle and nutrition varies in different cultures and religions and the impact that this might have on health
Brief description of teaching and learning methods:
This module is taught using lectures, flipped-classroom methods, workshops and problem-based learning classes.
| Autumn | Spring | Summer | |
| Lectures | 18 | 19 | |
| Tutorials | 18 | 18 | 4 |
| Supervised time in studio/workshop | 8 | ||
| Guided independent study: | |||
| Wider reading (independent) | 10 | ||
| Exam revision/preparation | 16 | ||
| Advance preparation for classes | 20 | 30 | |
| Group study tasks | 10 | 15 | |
| Reflection | 14 | ||
| Total hours by term | 80 | 100 | 20 |
| Total hours for module | 200 |
| Method | Percentage |
| Written exam | 50 |
| Written assignment including essay | 20 |
| Set exercise | 30 |
Summative assessment- Examinations:
A 3-hour end-of-year written examination worth 70% of module.
Summative assessment- Coursework and in-class tests:
A public health promotion assignment will be completed during Spring term and submitted Summer term. It will be worth 30% of the module.
Reflective writing assignment worth 20% of module submitted end of Autumn term
Formative assessment methods:
Formative feedback will be provided during workshops and tutorials
Penalties for late submission:
The Support Centres will apply the following penalties for work submitted late:
- where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
- where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
Assessment requirements for a pass:
An overall module mark of 40% will be required
Reassessment arrangements:
Reassessment of coursework will be by resubmission of coursework or submission of equivalent pieces of work, as appropriate. Reassessment of departmentally and university administered examinations will be by written examination, as appropriate.
Additional Costs (specified where applicable):
Required text books:A wide variety of text books is available from the University library. Students may be advised to purchase own copies of some core texts at varying costs
Printing and binding:The group project creating promotion material may involve printing costs
Last updated: 8 March 2021
THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.