Undergraduate Course: Healthy Eating for People and Planet (VETS08016)
Course Outline
| School | Royal (Dick) School of Veterinary Studies |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 8 (Year 1 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course is an exploration of the principles of human nutrition and the impacts to human health and the food system of a changing climate. Students will look at food, meals, and eating for a healthy body, mind, and planet. |
| Course description |
Food and diets are key determinants of individual and population-level health and navigating the global food system is more complex than ever given the threat of climate change disruptions, economic inequalities, and nutrition transitions.
This course will examine human nutrition science including macro- and micronutrients, digestion, and metabolism, nutritional epidemiology, dietary guidelines, social and cultural aspects of eating, nutrition inequities, and the linkages between climate and the food system. Students will have the challenge of designing and assessing diets with respect to human health and the environment.
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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 |
| High Demand Course? |
Yes |
Course Delivery Information
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| Academic year 2024/25, Available to all students (SV1)
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Quota: 40 |
| Course Start |
Semester 2 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 33,
Seminar/Tutorial Hours 12,
Online Activities 33,
Formative Assessment Hours 33,
Summative Assessment Hours 40,
Other Study Hours 27,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
18 )
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| Additional Information (Learning and Teaching) |
Other study- reading and self-directed learning
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| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
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| Additional Information (Assessment) |
1. A written project to develop a meal plan to be nutritionally adequate, culturally appropriate, and environmentally sustainable. The project will include an annotated bibliography of at least 10 references (50%).
2. Flexible Format Final Project (could be podcast, film, poster, interviews, artwork, essay, etc.) which is an analysis and critique of an approach to sustainable diets, which could be published in the peer-reviewed literature or by a government (50%).
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| Feedback |
Students will receive written qualitative feedback on all formative assignments and quantitative scoring of various dimensions on a rubric for each final assessment.
Students will receive informal feedback during teaching and on optional discussion board posts throughout the semester. |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Apply knowledge, skills and understanding to design a personal healthy, sustainable meal plan
- Demonstrate awareness and understanding of some major current issues in sustainable eating and nutrition
- Convey complex information about sustainable eating and nutrition
- Undertake synthesis of ideas, concepts, information and issues within the field of human nutrition and the intersection of human health, the food system, and the environment
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Reading List
This course will include selections from the following books:
Food and Nutrition: What Everyone Needs to Know, by P.K. Newby.
What to Eat, by Marion Nestle |
Additional Information
| Graduate Attributes and Skills |
Students will have the opportunity to develop particularly the following Graduate Attributes:
1. Enquiry and lifelong learning: "University of Edinburgh graduates seek personal and academic learning that makes a positive difference to themselves and to the world around them. Inspired by their exposure to world-leading research, they are innovative and lifelong learners."
2. Aspiration and personal development: University of Edinburgh graduates draw on their initiative and experience to expand and fulfil their potential. Making the most of a confident and reflective approach, they take personal responsibility for pursuing their goals and opportunities to grow.
3. Personal effectiveness: University of Edinburgh graduates are effective and proactive individuals, skilled in influencing positively and adapting to new situations with sensitivity and integrity.
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| Keywords | Nutrition,food,eating,diets,dietary change,climate change,climate crisis,food system |
Contacts
| Course organiser | Dr Sarah Frank
Tel:
Email: sfrank3@ed.ac.uk |
Course secretary | Mr Gordon Littlejohn
Tel:
Email: Gordon.Littlejohn@ed.ac.uk |
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