Foundation degrees

Course Information

Food Nutrition and Public Health

Module summary

Module code: NUTR1026
Level: 7
Credits: 30
School: Engineering and Science
Department: Life and Sports Sciences
Module Coordinator(s): Nazanin Zand Fard


Pre and co requisites



The nutritional content of food is key in ensuring the health of national populations. The ability to embed findings from nutrition and public health research into food product development is increasingly becoming an important practice in the food industry. All students will have an opportunity for in-depth review of the specific roles of the core nutrients in supporting growth and promoting health. This course provides a basis for an in-depth understanding of links between food science and technology, (including food composition, chemistry and processing) and the broader food environment, including agricultural practices, food policy, and trade. Furthermore, understanding dietary sources and dietary requirements provides a sound basis for interventions in health and disease.

Learning outcomes

The student will:

1. Critically analysing the role(s) of dietary component(s) in human growth & maturation;
2. Critically evaluate Nutrient requirements and the complex interactions between food and its implications for nutrition and public health;
3. Critically evaluate research evidence linking socio-economic status, diet, food security and coping strategies to the epidemiology of communicable and non-communicable diseases;
4. Critically asses nutrition related health policy issues in Europe and globally in the light of scientific evidence linking food, diet, lifestyles, nutrition and public health;
5. Demonstrate originality in the design, implementation and critical evaluation of health promotion strategies incorporating new food product development , diet and psychological models of behavioural change
6. Demonstrate self-direction and originality in tackling and solving nutritional problems relating to the physiological and biochemical challenges of different stages in life cycle.

Indicative content

• Principle of Nutritional Composition of Food;
• Nutritional Aspects of Growth, Development & Ageing;
• Dietary Requirements in Health & Disease;
• Principles of Nutritional Epidemiology & Public Health;
• Nutraceuticals and functional food in Health & Disease;
• Nutrition in Developing Countries;
• Food Resources & Security;
• Food Allergens;
• Application of Bio-Technology in Food.

Teaching and learning activity

• lectures, tutorials including student-centred self-study assignments based on reviews of the current scientific literature on topical issues in nutritional. e.g. the role of bioactive compounds and antioxidants in human nutrition; micronutrient nutrition and the nutrition, growth and development inter-phase will contribute to Topics for the student-centred Nutrition Seminars and journal club activities. (50%)
• presentation on a topic of choice demonstrating originality in tackling and solving a nutritional problems in relation to development of food
• Student centred activities will focus on application of knowledge acquired and evidence of student review of the scientific literature and their application of findings from such sources. Topics for independent study will also be provided for students.
Scheduled contact hours:

(Include in scheduled time project supervision, demonstrations, practical classes and workshops, supervised time in studio or workshop, scheduled lab work, fieldwork and external visits.)
Lectures 48;
Seminars 3;
Supervised practical sessions 0;
Tutorials 24;
Formative assessment 0;
Other scheduled time 3;
Guided independent study: (Include in guided independent study preparation for scheduled sessions, follow-up work, wider reading or practice and revision.)
Independent coursework 200;
Independent laboratory work 0;
Other non-scheduled time 22;
Placements and year abroad:
Work placements 0;
Work-based learning 0;
Year abroad 0;
Other placement 0;
Total hours: (Should be equal to credit x 10) 300.


Course work: summative, 25% weighting. Pass mark 50%.
1000 word Report on a contemporary issue in relation to nutrition.
Learning outcomes 1, 2 &3.

Presentation: summative, 25% weighting. Pass mark 50%.
10 minute presentation followed by a 5 minute question/answer session.
Learning outcomes 1, 2,5&6.

Examination: summative, 50% weighting. Pass mark 50%.
3 hour Written exam.
Learning outcomes 1 – 6.