Module code: BMS3058

Module Overview

The purpose of this module is to develop the student’s knowledge of Public Health Nutrition. The module will introduce them to the topic of public health nutrition 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 provider

School of Biosciences

Module Leader

BATH Sarah (Biosciences)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

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

Overall student workload

Workshop Hours: 2

Independent Learning Hours: 85

Lecture Hours: 4

Seminar Hours: 2

Tutorial Hours: 16

Guided Learning: 25

Captured Content: 16

Module Availability

Semester 2

Prerequisites / Co-requisites


Module content

Content includes:

  • Global, national and local perspectives in Public Health Nutrition,

  • Generation and use of nutritional data in the UK

  • Health statistics and data for the UK

  • 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

  • Role of media and social media on Public Health Nutrition and population health

  • Food labelling and consumer perspectives

  • Food security and sustainability in the UK and globally

  • The UN Sustainable Development Goals

  • Malnutrition and Micronutrient deficiency in low- and middle- income countries

  • The double burden of malnutrition globally

  • Challenges for international nutrition

Assessment pattern

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

Alternative Assessment


Assessment Strategy

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

  • knowledge, the ability to apply that knowledge to activities/situations, and to communicate and disseminate information.

  • ability to be critically discuss evidence

  • written communication skills


  Thus, the summative assessment for this module consists of:

  • Coursework 1 (50% of module mark; individual assignment; 1500 words). This assignment assesses the student’s ability to gather and interpret data and to apply this to a public-health issue in the UK, drawing on evidence and current UK public health policies, as well as adapting a public health intervention and considering its evaluation. Addresses Learning Outcomes 1-4)

  • Coursework 2 (50% of module mark; individual assignment; 4 pages). This assignment assesses student’s understanding of global nutrition issues, including links with the UN Sustainable Development Goals, international interventions, and global sustainability and food security. The assignment assesses the student’s ability to communicate complex information on issues in a concise and easy-to-understand format. Addresses Learning Outcomes 5-7.


  Formative assessment

  • Each tutorial is designed to provide formative feedback through interactive elements that allow students to answer questions on a topic and get feedback from the teaching team.

  • Online quizzes on SurreyLearn are available to help students check their understanding and practice key elements (e.g. data gathering and evaluation)



  • Feedback on summative assessment is provided via SurreyLearn

Module aims

  • To introduce the theoretical concepts of public health nutrition including national and international food and nutrition policies, organisations and guidelines
  • To introduce the principles of the development of nutrition guidelines for the population
  • Consider and debate factors that influence nutritional intake, including the food environment and the wider environment
  • To provide a working knowledge of the collection and use of anthropometric and nutritional information from surveys in the UK, for the purposes of monitoring and evaluation of public health
  • To review the important design strategies for design, planning and evaluation of public health initiatives, related to UK population and policy
  • To introduce the broad issues around food security and sustainability in the UK and globally
  • To introduce the issues in international nutrition, and develop knowledge on public health intervention in challenging environments
  • Understand the UN Sustainable Development goals and how they influence and are influenced by nutrition

Learning outcomes

Attributes Developed
001 To be able to explain government policies and recommendations relating to diet and public health, and strategies for their implementation KCP E
002 To be able to use and interpret data sources for relevant health indicators and dietary intakes in the UK (e.g. NDNS and health profiles), and apply these to current public health concerns KCPT E, D, R
003 To understand the wider determinants of health, and factors affecting food choice KCT G, S
004 To be able to plan and critically evaluate health promotion activities related to nutrition KCPT G, E, R
005 To be aware of the issues relating to the global food supply, and food security and sustainability in the UK and globally KC G, S
006 To be able to explain the United Nations Sustainable Development Goals, the way in which they are inter-related and their application to all areas of international and public health nutrition KCT G, S
007 To be aware of the nutritional and wider issues facing low- and middle- income countries and countries in transition, the way these issues relate to each other, with reference to the double/triple burden of malnutrition and disease. KC E, R, S, G

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, through using current data applied to real situations.

  • Engage students with different learning backgrounds and maximize their learning by drawing on their own experiences and contributions to group discussions.

  • Students will learn how and where to access data, evaluate its relevance and apply their knowledge to current problems through “hands-on” practical sessions and supported preparation for relevant assignments.

  • Students will begin to integrate what they have learnt in previous modules, for example their knowledge of nutrition in health and disease, and nutrition through throughout the life-cycle, with their understanding of public health issues.


The learning and teaching methods include:

  • Lectures,

  • Active learning/discussion sessions in the tutorials

  • Panel discussion of how research is used in policy

  • Practical data sessions

  • Online resources to support other sessions and provide key content

  • Discussion with peers through tutorial sessions but also through the online discussion forum on SurreyLearn.

Students are invited to contribute to discussions from their own background and experiences and are encouraged to be actively involved in problem solving, thus developing their own judgement and opinions.

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
Upon accessing the reading list, please search for the module using the module code: BMS3058

Other information

Digital Capabilities: 

Skills in using digital resources, such as using SurreyLearn, literature searching, and online learning are built on during this module.  In addition, students are introduced to online tools used for public health including Public Health England’s Fingertips tool (Health Profiles) and electronic databases including National Diet and Nutrition Survey (NDNS). 



The module equips students to work in the Public Health domain by developing key knowledge, skills and understanding.  Knowledge is gained of Public Health policies, past and present, how these are developed, and their application at a local and national level.  Skills are developed in sourcing and using data which is used routinely by those working in Public Health and applying these to current “real life” issues. Understanding of the context of nutritional problems nationally and internationally equips students to apply their knowledge to a variety of roles. External speakers provide up-to-date information on opportunities to work in Public Health in the UK and overseas.   


Global and cultural capabilities:

The module is based on a global perspective. It includes the application of the UN Sustainable Development Goals and acknowledging that these goals are equally relevant nationally and internationally.  Students develop an understanding of inequalities in health, and the underlying causes of inadequate nutrition worldwide.  Factors influencing food choice are explored, promoting an awareness of the diversity of lived experience and culture affecting these.  Invited speakers contribute to a diverse global perspective.  Students are encouraged to share experiences and knowledge from their own cultures and backgrounds, and to respect and value differences in experience.


Resourcefulness and resilience:

This module builds on skills and behaviours gained in previous modules.  Independent learning, critical thinking and problem-solving is extended through application of learning to “real-life” problems and situations, using current Public Health data.  Confidence is gained through appreciating the relevance of this learning to future pathways and possible employment.  Feedback on assignments provides specific information for future work in this module, but also provides feedback on scientific writing that can be used in the other modules, including the research project.



An appreciation of the UN Sustainable Development Goals is integral to all aspects of this module.  An understanding of the relationships amongst the different SDGs is addressed in the teaching and assessed in the coursework. Seminars and tutorials give students the opportunity to explore specific topical aspects of sustainability including factors affecting food security in the UK and across the world.  

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Nutrition and Dietetics 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
Food Science and Nutrition 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 2023/4 academic year.