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  4. 2017-2018
  5. Applied Health
  6. PU5534: Public Health Nutrition

PU5534: PUBLIC HEALTH NUTRITION (2017-2018)

Last modified: 27 Feb 2018 12:50


Course Overview

This specialism course provides an up-to-date knowledge of Public Health Nutrition and provides students with an opportunity to develop their understanding of the social, economic and cultural determinants of nutrition-related health problems, and skills that will enable them to design, implement and evaluate nutrition policies and programmes aimed at addressing such problems. A combination of lectures, seminars, debates, tutorials and site visits will give insight into key aspects of public health nutrition and you will be expected to contribute to lively discussions of the topics.

Course Details

Study Type Postgraduate Level 5
Term Second Term Credit Points 15 credits (7.5 ECTS credits)
Campus None. Sustained Study No
Co-ordinators
  • Dr Leone Craig

Qualification Prerequisites

None.

What courses & programmes must have been taken before this course?

  • Any Postgraduate Programme (Studied)

What other courses must be taken with this course?

None.

What courses cannot be taken with this course?

None.

Are there a limited number of places available?

No

Course Description

Learning and seminars on public health principles, population nutritional concerns, food and nutrition security, food in society, nutrition policy, nutrition communication and professional public health practice.


Contact Teaching Time

Information on contact teaching time is available from the course guide.

Teaching Breakdown

More Information about Week Numbers


Details, including assessments, may be subject to change until 30 August 2024 for 1st term courses and 20 December 2024 for 2nd term courses.

Summative Assessments

Essay 2500 words (30%); Class test (50%); Debates (20%).

Formative Assessment

There are no assessments for this course.

Feedback

None.

Course Learning Outcomes

    1. Describe and critically discuss some of the main nutrition-related population health challenges, and their determinants in developed and developing world contexts.
    2. Outline the principles of public health and health promotion, their application to the design, delivery and evaluation of public health nutrition policies and programmes, and the strengths, limitations and challenges associated with programme/policy design, implementation and evaluation.
    3. Explain the key relationships between food, nutrition and wider society.
    4. Describe the factors that influence the development of food and nutrition policy at local, national and international level.
    5. Outline the key principles and strategies associated with communicating scientific nutritional information to lay and media audiences.
 

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