FBMNCR-Food Choice and Regulation

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Terms in which taught: Spring term module
Non-modular pre-requisites:
Co-requisites: FBMNS1 Fundamentals of Human Nutrition
Modules excluded: FB2FC1 Food Choice and Regulation
Module version for: 2017/8

Module Convenor: Dr Danny Commane

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

Summary module description:

• To provide an understanding of socio-economic factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.
• To gain an insight into the political and societal factors that influence food availability and impact on food choice and behaviour.
• To provide students with an understanding of the content, origins and purpose of food regulation with a particular emphasis on controls relating to health and nutrition.

Assessable learning outcomes:
On completion of the module, students should be able to:
• Describe the main factors that influence food choice.
• Outline the degree and impact of factors such as age, gender, disease states, family, religion, cultural traditions and economics that influence food behaviour.
• Describe the specific issues that impact on food choice and availability in institutions such as hospitals, schools and homes for the elderly and in areas of deprivation (food deserts).
• Outline the effect of government and community campaigns and commercial advertising strategies on individual food choice.
• Describe the main elements of UK, EU and international food regulation.
• Use the Internet to access the main legal requirements for food.
• With particular reference to health and nutrition, identify and explain current and future legal requirements.

Additional outcomes:

Outline content:
This module is designed to provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. These include factors such as age, gender, disease states, family, religion, cultural traditions and economic influences. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored. The influence of commercial advertising and of healthy eating and other campaigns will be explored.
The role of governments in enabling consumers to have choice, whilst ensuring a safe food supply, is considered with particular reference to the regulatory framework within the UK, the EU and major international bodies (e.g. the Codex Alimentarius Commission). The main elements of legislation will be considered with examples taken from nutrition labelling, health claims, food supplements, food fortification and foods for particular nutritional uses ('PARNUTS').

Brief description of teaching and learning methods:
This course comprises lectures, an assignment on food legislation and a student-based seminar session on food choice (involving group discussions and a short presentation on strategy e.g. to increase fruit and vegetable consumption in school children).

Contact hours:
  Autumn Spring Summer
Lectures 20
Seminars 10
Guided independent study 70
Total hours by term 100.00
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written exam 70
Written assignment including essay 15
Set exercise 15

Other information on summative assessment:
Written Exam: 2 from 4 essay questions (70%)
Food law assignment: (15%)
Group work wiki assignment: (15%)

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:
2 hours

Requirements for a pass:
50% at postgraduate level

Reassessment arrangements:
Written examination during the University re-examination period in August.

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: 31 March 2017

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