FBMPUB-Public health nutrition and consumer food choice

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Prof Jeremy Spencer
Email: j.p.e.spencer@reading.ac.uk

Type of module:

Summary module description:

This module will be examining two elements, food choice and nutrition behaviour change in the context of public health nutrition. Factors that influence food choice across the lifespan will be explored. Students will then be asked to conduct research to ascertain a real word nutrition issue in their local environment. They will then develop a behaviour change intervention based on their findings.

Aims:

• To develop an in-depth understanding of health behaviour, behaviour change and practical applications of this knowledge in order to improve nutrition at individual, community, national and international levels.


• To compare and contrast public health nutrition strategies


• To develop an understanding of the importance of ethics in human data collection.


• To provide an understanding of the factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.

Assessable learning outcomes:

• Discuss the relevant theories of behaviour change and demonstrate how these can be applied and then assessed in relation to nutrition interventions.


• Research and determine a nutrition related health problem within the local environment.


• Design and critically evaluate a public health nutrition intervention.


• Recognise the main factors that influence food choice throughout the lifespan.


• Outline the degree and impact offactors such as age, gender, disease states, family, religion, cultural traditions and economics that influence food behaviour.

Additional outcomes:

Develop, agree and achieve group aims and outcomes.

Outline content:

Food choice models, Food choice throughout the lifespan, economic and social factors influencing food choice, models of health behaviour change, behaviour change techniques, developing and critically evaluation public health interventions, working as nutritionist and applying the AfN Standards of Ethics, Conduct and Performance to case studies.

Global context:

The module will look at successful nutrition public health interventions globally.

Brief description of teaching and learning methods:

This module will be delivered using lectures, seminars and tutorials and will utilise dynamic online learning to deliver many of the key topics. Lectures and online material will used to provide key module content but will be complimented by seminars to apply this information. Tutorials will be used to provide formative feedback on the coursework.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		10
Seminars		10
Tutorials		18
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		30
Ìý Ìý Wider reading (directed)		30
Ìý Ìý Advance preparation for classes		20
Ìý Ìý Preparation for tutorials		6
Ìý Ìý Preparation for presentations		20
Ìý Ìý Preparation for seminars		10
Ìý Ìý Essay preparation		30
Ìý Ìý Reflection		16
Ìý	Ìý	Ìý	Ìý
Total hours by term	0	200	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	60
Report	10
Oral assessment and presentation	30

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1. Group case in relation to food choice 30%


2. Ethical approval application for a questionnaire/survey that will gather information to develop the aims for coursework 3 and 4 (P/F)


3. Behaviour change intervention essay prepared individually 60% (Week 1 Summer)


4. Appendix of collected data to support intervention 10% (Week 1 Summer)

Formative assessment methods:

Group tutorials will provided on three occasions to provide feedback.

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
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:

50% in each assessment

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 4 September 2023