FZMR02-Diet Quality and Health

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2018/9

Module Convenor: Dr Danny Commane

Email: d.m.commane@reading.ac.uk

Type of module:

Summary module description:

Delivered using a three stage blended model this module will provide an understanding of the role of diet in tackling key Public Health issues in the UK through five to six weeks of distance learning delivering lectures, background information and directed reading in preparation for a campus-based workshop of 3 consecutive, intensive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research  staff from the department of Food & Nutritional Sciences and the wider University of Reading and invited experts in the field from across academia and industry.


Aims:
The module aims to provide an introduction to and knowledge of the role of diet in chronic disease; in particular, how scientific evidence of what constitutes a healthy diet feeds into current dietary guidelines and healthy eating recommendations. Participants will develop knowledge and skills to critically appraise the diet of an individual or the content of a food in terms of satisfying healthy eating guidelines. The module will consider the scientific rationale for making health claims on foods.

Assessable learning outcomes:
On completion of the module, learners should be able to:

•Discuss the role of diet in chronic disease
•Critically appraise dietary guidelines and the health claims made on foods
•Evaluate their own diet and that of others in terms of overall healthfulness
•Critically appraise the composition of food items in relation to healthy eating targets
•Discuss the potential for the food industry in improving diet quality and health

Additional outcomes:
The following transferable skills will be developed in this module:

•Critical evaluation of data from a variety of sources
•Effective communication of scientific information in oral and written format with scientific rigour
•Debating skills

Outline content:
This module is designed to provide an understanding of the role of diet in tackling key Public Health issues in the UK. Areas of particular focus include hypertension, cardiovascular disease and obesity. Students will appraise the UK diet and consider the potential role of the food industry in ensuring the population achieves current dietary guidelines.

Brief description of teaching and learning methods:
The module content will be delivered by distance learning and through direct staff contact time. The module will consist of a 5 week period of preliminary learning materials delivered as distance learning via a virtual learning environment (VLE). This will include short video/audio clips and directed reading, which will represent 36 hours of student input.

This will prepare students for the on campus study period that will include 28 hours of academic-led learning, including 3 hours of laboratory-based classes. Experts in the area of diet and health will deliver lecture material and learners will also have the opportunity to appraise their own diet and biological risk markers for disease.

There will be an expected additional 36 hours of student based learning following the on campus period related to assignments.

Contact hours:
  Autumn Spring Summer
Lectures 18
Seminars 7
Practicals classes and workshops 3
Guided independent study 36 36
       
Total hours by term 64.00 36.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written assignment including essay 100

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:
Written assignment: essay to be submitted within 6 weeks after the on campus workshops contributes 100% of the module mark.

Formative assessment methods:
Self-assessment multiple choice question tests used during distance learning delivery. Questions related to video lectures and directed reading.

Penalties for late submission:

The following penalties will be applied to coursework which is submitted after the deadline for submission:
•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;
•where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessment requirements for a pass:
A mark of 50% overall in all assessed work.

Reassessment arrangements:
In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work. Module marks are capped at 50% for passes at 2nd attempt.

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: 20 April 2018

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

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