FB1FD1-Food Dilemmas: Production, Security and Health

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:4
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB1AG2 Farm to Fork
Module version for: 2017/8

Module Convenor: Dr Emma Bennett

Email: e.j.bennett@reading.ac.uk

Summary module description:
This module will cover historical, present and future aspects of food production and consumption. Discussion topics include how food has shaped society, the impact of food on the environment, the relationship between diet and health, and the implications of future populations and climates on food production.

This module is NOT intended for Food and Nutritional Sciences students, but students from this department can register for attendance on a 0-credit basis to further develop their interest in the subject.

Aims:
To provide students from all disciplines with an understanding of how food production has driven the structure of society across the globe, of the major issues facing food supply for future populations and how food is intrinsically linked to health and wellbeing.

Assessable learning outcomes:

On completion of the module the student should be able to: •Explain the generic principles of the food chain. •Describe the principles of sustainability and food secuirty in food production. •Discuss the some of the key public health consequences of food production.


Additional outcomes:
Students will develop a number of key skills such as critical evaluation, presentation and writing skills for a number of different audiences.

Outline content:

1.History of agriculture and how it shaped society 2.Introduction to food security and seasonality  4.The green revolution 5. Water security and sustainability 6.Consumer food choice  7.Food production and consumption and consequences for public health nutrition 8.Under and over nutrition and the impact on human health 9.Food for the future


Global context:
Food is a requirement for survival and as such is something that everyone can relate to. Food also drives many aspects of culture and social history, defines aspects of health and wellbeing, and is changing the way our planet will look in the future. This module addresses a range of topical issues covering these areas and encourages class debate from the basis of informed opinion. The demand is for food supply to double to meet the demands of a growing population by 2030 and the global population is expected to exceed 9 billion people by 2050. These challenges need to be met, and solutions delivered, in the face of climate change, consumer demands for choice, and the requirement to address global health issues. The complex and fascinating problem of global food security – providing sufficient, safe and nutritious food for everyone – will be explored within the module and the implications for societal and cultural behaviour will also be discussed.

Brief description of teaching and learning methods:

The module is a cross disciplinary module aimed at students from all faculties. However, it is recognised that some students (primarily in Science and Life Science) will wish to take it during part 2 of their degree when their programme is more flexible. The lectures will be as interactive with the aim of promoting class discussion and increasing awareness of the different disciplines in the group and how each has something to bring to the way that food is produced and consumed. The class will be divided if required to facilitate seminar-style learning and to promote debate. For formal debates students will be divided into multi-disciplinary groups and given some guided preparation time. Each assignment will be associated with a preparation session to enable students from all disciplines to be fully aware of what is expected from them. Assessment methods are varied and are designed to give students from different backgrounds experience of a range of communication methods.


Contact hours:
  Autumn Spring Summer
Lectures 10 10
Seminars 10 10
Guided independent study 80 80
       
Total hours by term 100.00 100.00
       
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written assignment including essay 50
Project output other than dissertation 30
Oral assessment and presentation 20

Other information on summative assessment:

1.Coursework- 30% essay assignment  2.Coursework – 30% in-class tests. 3.Coursework – 20%  presentation on food for the future. 4.Coursework – 20% for newspaper article.


Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the 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: http://www.reading.ac.uk/web/FILES/qualitysupport/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.

    Length of examination:
    None

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Re-submission of coursework

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 6 April 2017

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