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, 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 2026/27, Available to all students (SV1)
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Quota: 100 |
| Course Start |
Semester 2 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 22,
Seminar/Tutorial Hours 22,
Online Activities 33,
Formative Assessment Hours 38,
Summative Assessment Hours 40,
Other Study Hours 27,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
14 )
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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) |
Assessment of this course may include the creation of a sustainable diet plan report, reflection on an in-class activity, and online quizzes. Assessment briefs will be published on Learn at the beginning of the course. Please contact the programme team for more details. |
| 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 of nutrition, sustainability, and food systems to design a healthy, sustainable diet
- Explain and critically discuss major contemporary challenges in sustainable food systems and nutrition
- Convey complex information about sustainable food systems and nutrition
- Synthesise ideas, evidence, and concepts to analyse the interconnections between human nutrition, health, food systems, and environmental sustainability.
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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,diets,dietary change,climate change,climate crisis,food system,Challenge Course |
Contacts
| Course organiser | Dr Alexa Bellows
Tel:
Email: alexa.bellows@ed.ac.uk |
Course secretary | Mr Gordon Littlejohn
Tel:
Email: Gordon.Littlejohn@ed.ac.uk |
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