Postgraduate Course: Nutrition for Food Security (VESC11187)
Course Outline
| School | Royal (Dick) School of Veterinary Studies |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
| Course type | Online Distance Learning |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course explored the key aspects of human nutrition that interplay with food security, it presents and applies nutrition assessment methods, nutrition guidelines, and the development of nutritionally sensitive programmes. |
| Course description |
Nutrition is key to food security, as it underpins human health and the ability to lead active fulfilled lives. This course introduces the key theories and practices of nutrition from a food security perspective. How can programmes be developed that are nutritionally sensitive? What are the health outcomes of poor nutrition? How do we develop nutritionally sound supply chains?
An introduction to human nutrition 1
An introduction to human nutrition 2
Health impacts of compromised nutrition
Dietary requirements and dietary guidelines and nutrition in vulnerable groups (infants, pregnancy, poverty
Methods of assessing nutrition 1: Anthropometry; Biochemical/biophysical methods
Methods of assessing nutrition 2: Clinical methods; Dietary methods
Interpreting nutrition assessment data
Nutritionally sensitive programme design
Financing for sustainable food and nutritional security
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
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Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
Course Delivery Information
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| Academic year 2018/19, Available to all students (SV1)
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Quota: 0 |
| Course Start |
Semester 1 |
| Course Start Date |
17/09/2018 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
196 )
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| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
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| Additional Information (Assessment) |
Formative assessment: Self assessment questions on introduction modules 1 and 2. LO1
Summative:
50% Practical exercise: students are provided data from a nutrition assessment and are asked to analysis using standard methods and submit a report. LO 1, 2 and 4
50% Group work exercise: students will be given a range of multi media information relating to a particular food security problem and will develop a wiki designing a nutritionally sensitive programme. They will produce a programme plan as part of the wiki. LO 3 and 4
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| Feedback |
Not entered |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Students will gain knowledge and understanding of the key aspects of human nutrition and how these relate to food security. (SQF 11.2)
- Students will gain practical experience of the professional skills and techniques used in nutrition analysis and nutritionally sensitive programme design. (SQF 11.3)
- Students will critically analysis nutrition problems from a food security perspective, such as the balance between micronutrient deficiency and the obesity crisis, or balancing low carbon and nutritionally balanced dietary guidelines. (SQF 11.1,2and 3)
- Students will gain experience of working in groups to produce outcomes that meet professional guidelines. (SQF 11.4 and 5)
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Not entered |
Contacts
| Course organiser | |
Course secretary | |
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