Please note: there may be some adjustments to the teaching arrangements published in the course catalogue for 2020-21. Given current circumstances related to the Covid-19 pandemic it is anticipated that some usual arrangements for teaching on campus will be modified to ensure the safety and wellbeing of students and staff on campus; further adjustments may also be necessary, or beneficial, during the course of the academic year as national requirements relating to management of the pandemic are revised.

Public Health and Eating Behaviour MED5180

  • Academic Session: 2022-23
  • School: School of Medicine Dentistry and Nursing
  • Credits: 20
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 2
  • Available to Visiting Students: No
  • Available to Erasmus Students: No

Short Description

An overview of the factors which influence food choice and eating behaviour and fundamental principles of nutritional epidemiology and public health nutrition.

Timetable

The course will be delivered with sessions multiple times a week during semester two.

Requirements of Entry

None

Excluded Courses

None

Co-requisites

None

Assessment

One examination (90 mins)
One course work (approximately 2000 words)

Main Assessment In: April/May

Course Aims

To provide students with the fundamental principles of nutritional epidemiology and public health nutrition and an overview of the factors which influence food choice and eating behaviour.

Intended Learning Outcomes of Course

On completion of this course students will be able to:

 

■ Critically discuss the fundamental principles of nutritional epidemiology and public health nutrition.

■ Critically discuss psychological, social and environmental factors which influence food choice and eating behaviour.

■ Critically evaluate epidemiological evidence linking foods, nutrients eating patterns and physical activity to the aetiology of major diet- related diseases (eg obesity, type II diabetes, cancer, and cardiovascular disease and malnutrition)

■ Critically appraise how nutritional guidelines and recommendations are developed and identify the key nutrition concepts for developing food-based dietary guidelines

■ Using an evidence based approach discuss the principles of health promotion and critically review the effectiveness of various strategies to promote dietary change at the individual, group, community and population level.

■ Critically discuss prevalence of and factors contributing to global malnutrition and population based interventions to tackle it.

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.