Study-Unit Description

Study-Unit Description


TITLE Food and Nutrition Policy and Health Promotion Applications

LEVEL 05 - Postgraduate Modular Diploma or Degree Course


DEPARTMENT Food Sciences and Nutrition

DESCRIPTION In this study-unit the following concepts in food policy and promotion of health will be characterized:
- Inequalities and inequities and access/availability to healthy food;
- Human rights and the right to food;
- People and communities through health-enhancing environments;
- Life-course approach; and
- Chronic disease prevention including current policies, programmes and use of evidence based strategies.

Study-unit Aims:

- To return to the integrated food system approach (production, processing and distribution of food) and analyse the impact on consumerism, nutrition and eating behaviours in today's world;
- To describe and assess the effects of food marketing, society, politics and the urban environment on dietary behaviours across the lifecycle;
- To look at topical issues including taxing of food, food ethics and sustainability; and
- To cover key areas in health promotion including programme design and evaluation.

Learning Outcomes:

1. Knowledge & Understanding
By the end of the study-unit the student will be able to:

- Describe the key policy drivers and stakeholders in today's nutrition scenario and devise strategies and interventions for improvement in population diets;
- List and describe the main policies and reports relating to climate change, and sustainability and explain the relevance of this with respect to diet and human nutrition;
- Report on current initiatives relating to social inequalities, and social identities, poverty indicators, ethnicity, gender, sexuality, adolescence and ageing; and
- Report and develop critiques of health promotion issues relating to surveillance, advocacy, social regulation, commercialization and marketing, food consumption and food choice.

2. Skills
By the end of the study-unit the student will be able to:

- Critically describe and evaluate the complexity of the current food system;
- Evaluate current trends and data and use this information to develop recommendations and solutions;
- Carry out a needs assessment, design, implement and measure the effectiveness of interventions and programmes within the community in context;
- Plan and draft the practical implementation of policies and action plans relating to nutrition and public health;
- Consolidate the current evidence on policy and health promotion to provide concrete strategies for healthy nutrition and lifestyles; and
- Present an oral presentation describing a topical health promotion project of choice.

Main Text/s and any supplementary readings:

Main Texts

- Green, L.W. & Kreuter, M.W. (2005). Health Program Planning: an educational and ecological approach. McGraw-Hill.
- Green, J. & Tones, K. (2010). Health Promotion planning and strategies. Sage Publishers.

Supplementary reading

- Lang, T., & Heasman, M. (2004). Food Wars. The Global Battle for Mouths, Minds and Markets. London: Earthscan.

STUDY-UNIT TYPE Lecture, Independent Study and Group Learning

Assessment Component/s Assessment Due Resit Availability Weighting
Presentation (15 Minutes) SEM1 No 20%
Examination (1 Hour) SEM1 Yes 40%
Project SEM1 No 40%

LECTURER/S Claire Copperstone
Sholeem Griffin
Anna McElhatton

The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2020/1. It may be subject to change in subsequent years.