INTERNATIONAL AND PUBLIC HEALTH NUTRITION - 2020/1

Module code: MHUM004

Module Overview

The module develops the students understanding as to the translation of nutrition science into population health, policy and guidelines. It gives a global perspective on nutrition related public health issues of current concern, and aims to develop critical thinking. The module is taught by a combination of internal and guest lecturers providing insight from a national and international perspective.

Module provider

School of Biosciences and Medicine

Module Leader

LAMBERT Helen (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

Module cap (Maximum number of students): N/A

Overall student workload

Independent Learning Hours: 105

Lecture Hours: 39

Practical/Performance Hours: 6

Module Availability

Semester 2

Prerequisites / Co-requisites

Previous attendance of MHUM001, MHUM002 and MHUM003

Module content

Duration (h)

Staff

Topic

4

HL

Introduction to the PHN module – Global, national and local perspectives in Public Health Nutrition, The UK demographic -

2

HL/AL

Determinants of health/health statistics

2

JM

Dietary Reference values and Food Based Dietary guidelines

1

SLN

SACN

2

JS

Factors affecting food choice

2

HL

Nutrition policy and guidelines

2

SB/HL

Policy to practice – PHN activity in the UK,– what are we doing?

2

AL

The NDNS - Generation and use of nutritional data in the UK; trends in eating

2

SB

Programme planning, implementing and evaluating public health Nutrition programmes; internet searching for Public Health Information

2

HL

Coursework Tutorials

2

HL

General tutorials

2

HL or MR

Food labelling – UK & EU

2

RE

Diet programming and population health

3

JG

UK and international food supply and sustainability

2

HL

International Nutrition Intro - issues global food supply, insecurity and insufficiency.

2

HL/JM

Malnutrition classification and Micronutrient deficiency in malnourished populations

2

HL

Developing nations and the double burden of disease

2

RMcB

Research data and resources in developing / transitional countries

2

BH

Implementing nutrition interventions/education in DC/CIT

or Nutrition in disaster zones Emergency Nutrition Network

2

ALC

The Role of the Nutritionist: Association for Nutrition.

Assessment pattern

Assessment type	Unit of assessment	Weighting
Coursework	APPLICATION OF DIETARY AND HEALTH DATA TO A CRITICAL REVIEW OF A TOPICAL PUBLIC HEALTH ISSUE	50
Coursework	PREPARED CLASSROOM ACTIVITY WITH SHORT WRITTEN SUMMARY ON A CURRENT ISSUE IN INTERNATIONAL PUBLIC HEALTH NUTRITION	50

Alternative Assessment

None

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate

Critical thinking and application of knowledge and skills gained to current public health issues

Thus, the summative assessment for this module consists of:

2 pieces of coursework. One will be a UK-related written assignment,and will demonstrate the ability to find and use relevant health and nutrition data and apply this critically to a current public health issue.(Due date 4pm Monday 14th May, Semester week 10)

The second will relate to an issue of international relevance, and will involve a prepared classroom debate (to take place during 2nd week of module) and a short written summary. (Due date for summary 4pm Tuesday 22ndth May, Semester week 11)

Formative assessment

This will take place informally during teaching sessions and tutorials

Feedback

Written feedback within 2 weeks of submitting coursework, with the option of 1:1 face-to-face feedback within 3 weeks.

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 provide examples of where such strategies are being implemented locally and nationally
To introduce the principles of the development of nutrition guidelines for the population
To provide a working knowledge of the collection and use of 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 key issues in international nutrition, and develop knowledge on public health intervention in challenging environments.
To stimulate understanding of the range of nutrition issues that occurs internationally

Learning outcomes

		Attributes Developed
001	The opportunity to appraise key factors that influence public health nutrition policy and planning, relating policy and PHN initiatives to the population needs	KCP
002	An opportunity to relate the outcomes of nutritional epidemiological data collection to current nutrition policy and practice/recommendations in the UK and provide a critique of this data	KCPT
003	The ability to 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 demonstrating a conceptual understanding of the area	CT
004	The opportunity to critically review and discuss food regulation and the food labelling system in the UK and the implications this has on the food industry	KCT
005	An awareness of the issues relating to the global food supply, particularly in relation to sustainability	KC
006	An awareness of the particular issues facing developing countries and countries in transition, the way these issues relate to eachother, and how they are being addressed, with particular reference to the double/triple burden of malnutrition and disease, and be able to debate the issues comprehensively	KC
007	An ability to plan and critically evaluate health promotion activities related to nutrition	CT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Enable students to develop the knowledge, skills and critical thinking to be able to engage with nutrition-related public health issues in different contexts.

Engage students with different learning background and maximise their learning.

Students will learn how and where to access data, evaluate its relevance and apply their knowledge to current problems.

Students will begin to integrate what they have learnt in previous modules with their understanding of public health issues

The learning and teaching methods include:

Lectures, active learning/discussion sessions, practical data sessions and online resources

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MHUM004

Programmes this module appears in

Programme	Semester	Classification	Qualifying conditions
Human Nutrition MSc	2	Compulsory	A weighted aggregate mark of 50% 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 2020/1 academic year.