MPH Occupational Health / Course details
Year of entry: 2022
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Course unit details:
Nutrition and Public Health
|Unit level||FHEQ level 7 – master's degree or fourth year of an integrated master's degree|
|Teaching period(s)||Summer semester|
|Offered by||Division of Population Health, Health Services Research and Primary Care|
|Available as a free choice unit?||No|
This course unit will be of interest to anyone who wishes to explore the concept of “you are what you eat”. It will be relevant to health professionals, policymakers, managers and public health practitioners. The course will examine how good nutrition is not only important to individuals, but also for good population health. We will consider what is good nutrition and investigate the impacts of not eating well and the global obesity threat. How effective are nutritional policies in ensuring good health. Does a good diet make you clever? What are global nutritional policies that improve population health?
This is an interactive on-line course. Students must work through the online course material. Students are encouraged to use the Blackboard discussion boards to ask questions and check their understanding of the course material.
This unit aims to
- Provide an introduction to nutrition, including major nutrients for human (cabohydrates, fats, fibre, minerals, proteins, vitamins, and water), nutrition and food groups, dietary pattern and dietary index, and overall eating guideline, within the context of Public Health
- Develop students understanding of the relationship between malnutrition (both undernutrition and overnutrition) and health
- Develop students understanding of how public health interventions can improve nutrition (including the potential unintended consequences of this)
- Develop students understanding of how policies, societies, industries, individuals can contribute to public health nutritional issues
|Category of outcome||Students should be able to:|
|A. Knowledge and understanding|| |
A1 Explore and discuss the basics of nutrition, malnutrition (both undernutrition and overnurition) and impact on public health (diet-related non communicable diseases
A2 Explore and discuss dietary patterns and disease index that may related to a lower risk of non-communicable diseases
A3 Explore and discuss nutrition and public health to the individual and society
A4 Explore policy approaches for promoting good public health nutrition
|B. Intellectual skills|| |
B1 Critically appraise research within public health nutrition using example, for example, the major bias in study design and data collection
B2 Appraise nutritional interventions within public health, including assessing effectiveness, efficiency and acceptability including measures of structure, process, quality, and health income
|C. Practical skills|| |
C1 Assess the quality of diet
C2 Develop critical appraisal skills and competency in evidence based practice
C3 Explore methodological approaches for good nurtition and public health
|D. Transferable skills and personal qualities|| |
D1 Apply the principles of evidence-based practice
D2 Examine the ethical issues around implementing nutritional interventions and any consequences
D3 Compare and contrast the various methods which can be applied within their own work or research area which may improve public health
What does nutrition include and what is good diet
How nutrition can contribute to public health issues
How policy, societies, industries, individuals can improve public health nutrition
How to appraise evidence in public health nutrition critically
Teaching and learning methods
This unit will include text provided by the tutors, online videos/podcasts/recorded lectures plus required and additional reading of articles and relevant literature. It will include reflective study tasks, and topic-based discussions hosted on Blackboard.
Material provided will be diverse in nature, Peer-reviewed publications will be highlighted (and accessed through the University library). Media articles and videos will also be included to demonstrate the implications and impacts of nutrition in health.
Topic specific intended learning outcomes outlined for each week of the course will supplement the intended learning outcomes set out in section 3.
An alternative way of assessing students is being proposed as a trial instead of a traditional mid-term summative assessment graded by the assessors alone. This module will look at peer assessment and assessment utilising technology such as interactive online tests which can facilitate learner led and on demand formative assessment. Peer assessment will include an online group who are instructed to write a short scientific report on a specified topic. A group mark will be awarded which will be influenced by students’ interactions with the group. Following feedback an updated revised and resubmitted report will be written. This can then be subject to anonymised peer assessment which will produce a final grade.
- Analytical skills
- Analyse policies and data on population and individual level outcomes
- Group/team working
- Engage with your peers for group working on the discussion boards and assignments.
- Think creatively about how public health interventions and policies can affect the health of individuals, communities and nations.
- Public health leadership in nutritional policy making and advocacy
|Written assignment (inc essay)||50%|
Students will be provided with personalised feedback for their group presentation and final summative assignment, within 15 working days for the group presentation and 20 working days for final submission.
Further opportunities for formative feedback (on non-assessed work) will also be provided during the course unit.
Books / Journals
Holford, P. & Lawson, S. (2009). 'Optimum Nutrition Made Easy', Nutrition & Food Science.
Ge, L., Sadeghirad, B., Ball, G. D. C., da Costa, B. R., Hitchcock, C. L., Svendrovski, A., Kiflen, R., Quadri, K., Kwon, H. Y., Karamouzian, M., Adams-Webber, T., Ahmed, W., Damanhoury, S., Zeraatkar, D., Nikolakopoulou, A., Tsuyuki, R. T., Tian, J., Yang, K., Guyatt, G. H. & Johnston, B. C. (2020). 'Comparison of dietary macronutrient patterns of 14 popular named dietary programmes for weight and cardiovascular risk factor reduction in adults: systematic review and network meta-analysis of randomised trials', BMJ, 369, p. m696.
Downer, S., Berkowitz, S. A., Harlan, T. S., Olstad, D. L. & Mozaffarian, D. (2020). 'Food is medicine: actions to integrate food and nutrition into healthcare', Bmj, 369, p. m2482.
Ordovas, J. M., Ferguson, L. R., Tai, E. S. & Mathers, J. C. (2018). 'Personalised nutrition and health', Bmj, 361, p. bmj.k2173.
WHO health topic on Nutrition https://www.who.int/health-topics/nutrition
The eatwell guide https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/?tabname=food-and-diet
Dietary Guidelines for Americans, 2020-2025 https://www.dietaryguidelines.gov/resources/2020-2025-dietary-guidelines-online-materials
Series from the Lancet journals
The Double Burden of Malnutrition https://www.thelancet.com/series/double-burden-malnutrition
Maternal and Child Nutrition https://www.thelancet.com/series/maternal-and-child-nutrition
|Independent study hours|
|Zixing Tian||Unit coordinator|
|Arpana Verma||Unit coordinator|
If you have any questions about the content of this unit, please contact one of the course unit leaders, Professor Arpana Verma (firstname.lastname@example.org) or Zixing Tian (email@example.com). If you have any other queries, please contact the PGT programme administrators via email on firstname.lastname@example.org.