Learning and teaching are via a range of approaches: lectures, tutorials, IT sessions, independent learning, and seminars led by academic staff, students and external lecturers with appropriate expertise on health-related dietary behaviours on health and disease.

The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts. You will also have the opportunity to attend tutorials to discuss module content and receive guidance on the assessments.

The module will help you to develop a range of knowledge skills which will enable you to be successful not just in employment but in life. You will develop a knowledge of research paradigms and methods of acquiring, analysing and interpreting data in nutrition.

You will be supported in this module by the module tutor who will provide learning materials designed to develop your knowledge and raise questions. Directed independent study tasks will allow you to engage more widely with the subject matter.

In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online
http://nuweb2.northumbria.ac.uk/library/skillsplus/index.html

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

Knowledge & Understanding:
1. You will be able to explain the impact of diet as a health-related behaviour on health and disease.
2. You will develop a knowledge of research paradigms and methods of acquiring, analysing and interpreting data in food science and nutrition.

Intellectual / Professional skills & abilities:
1. You will appreciate the methods available in nutritional epidemiology and public health nutrition.
2. 4. You evaluate and interpret qualitative and quantitative data, and be able to devise approaches to solving health problems.

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. You will learn independently, as well as in a group, to enhance your existing professional and personal skills and develop new ones to a high level, enabling you to sustain your own continued professional development.

Formative assessment
1. You will complete a topic/theme choice form to module tutor for formative feedback
2. You will be asked to provide your allocated tutor with an outline of a draft topic as the focus of your summative assessment.
3. Feedback on a student’s initial choice of topic and literature will be provided to students from group tutors. (All MLOs)

Summative assessment
Component A of the assessment (50%) will comprise a Group Symposia on a chosen topic. The group task will be reported by individual oral presentations. Each presentation of the symposia will complement each other but also be self-contained. Each presentation will be 10 minutes long with extra 3 minutes for group conclusions. (MLOs 1, 2, 3, 4, 5)

Component B (50%) a written examination.
(MLOs assessed: 1,2,3,4,5)

Knowledge of bioscience (including any of physiology, biochemistry, disease pathophysiology)

None

There is a growing demand for professionals with knowledge and understanding of research, policy and practice in nutrition to prevent and manage major public health problems in society. This module is designed to will identify and critically review key public health nutrition issues and explore the role of nutrition in the aetiology, prevention and management of disease across the lifespan.

In a competitive job market, gaining professional skills is key to a graduate securing employment. During the ‘Public Health Nutrition (Nutrition and lifestyle in health and Disease)’ module, you will be supported in developing effective professional practices through generic and specific employability skills such as personal responsibility and enterprise, self-reliance and self-direction, and for seeking out future employment opportunities.

This module introduces an evidence-based approach to the relationship between diet, nutritional status and health in populations. You will learn fundamental principles in nutritional epidemiology and public health nutrition and key issues on the influence of lifestyle-related behaviours, policy and the wider environment on health and disease. You will acquire the scientific knowledge to ensure understanding of the impact of food and diet on health and well-being of people and communities, and ways to improve the diet, nutrition and health of people and communities. Factors which influence dietary intake and barriers which are encountered when recommending dietary change will be discussed.

You will learn about the application of methods of collecting, analysing and evaluating nutritional data with practical experience analysing dietary data using computer software as well as learning about the practice and theory of laboratory based methods to provide an understanding of their relationship with nutrition. Good working practice, the importance of professional standards and the application of professional conduct will also be covered.

The skills that you will gain in this module will include appraisal and synthesis of evidence, presentation, evaluation and interpretation of qualitative and quantitative data, independent learning, and problem solving.