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DEGREE REGULATIONS & PROGRAMMES OF STUDY 2024/2025

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DRPS : Course Catalogue : Royal (Dick) School of Veterinary Studies : Veterinary Sciences

Postgraduate Course: Nutrition for Food Security (VESC11187)

Course Outline
SchoolRoyal (Dick) School of Veterinary Studies CollegeCollege of Medicine and Veterinary Medicine
Credit level (Normal year taken)SCQF Level 11 (Postgraduate)
Course typeOnline Distance Learning AvailabilityAvailable to all students
SCQF Credits20 ECTS Credits10
SummaryThis 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
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Co-requisites
Prohibited Combinations Other requirements None
Information for Visiting Students
Pre-requisitesNone
High Demand Course? Yes
Course Delivery Information
Academic year 2024/25, Available to all students (SV1) Quota:  40
Course Start Semester 1
Course Start Date 16/09/2024
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 )
Assessment (Further Info) Written Exam 0 %, Coursework 100 %, Practical Exam 0 %
Feedback Not entered
No Exam Information
Learning Outcomes
On completion of this course, the student will be able to:
  1. Students will gain knowledge and understanding of the key aspects of human nutrition and how these relate to food security. (SQF 11.2)
  2. Students will gain practical experience of the professional skills and techniques used in nutrition analysis and nutritionally sensitive programme design. (SQF 11.3)
  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)
  4. Students will gain experience of working in groups to produce outcomes that meet professional guidelines. (SQF 11.4 and 5)
Reading List
None
Additional Information
Graduate Attributes and Skills Not entered
KeywordsNot entered
Contacts
Course organiserDr Judith Okoth
Tel: (01316) 517300
Email: jokoth@ed.ac.uk
Course secretaryMs Stephanie Easton
Tel:
Email: stephanie.easton@ed.ac.uk
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