module specification

DT6059 - Applied Public Health Nutrition for Dietitians (2018/19)

Module specification Module approved to run in 2018/19
Module title Applied Public Health Nutrition for Dietitians
Module level Honours (06)
Credit rating for module 15
School School of Human Sciences
Total study hours 150
 
51 hours Assessment Preparation / Delivery
51 hours Guided independent study
48 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Katia test 20%   Web-based online tests
Coursework 80%   Written Report
Running in 2018/19
Period Campus Day Time Module Leader
Autumn semester North Monday Morning

Module summary

Learners will learn the theory and application of public health nutrition and will understand the process of developing and evaluating health promotion programs and public health nutrition interventions. They will assess live government data on health and evaluate the priorities set in public health documents.

Learners must obtain at least 40% to pass this module. In addition, learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.

Syllabus

- Concepts of international and UK definitions and strategies in health improvement, health promotion, public health, health education, health advocacy and community development. LO3

- Principles of public health policies, needs assessments, planning, implementation and evaluation. LO1, LO2

- The interaction of diet, and other environmental factors (diversity, inequalities, socio-economic, genetic and political influences) on health and disease. LO3

- Methods of optimising nutritional status at a population level. LO2, LO3, LO4


- Identifying behaviours and lifestyle factors which impact health and disease. LO2, LO3

- Current policies for the provision of health education and public health in the UK. LO1


- Joint strategic needs assessment of communities and populations. LO2

- Developing, implementing and evaluating health promotion and public health nutrition interventions and policies. LO2, LO4

- Factors influencing public health policy and health policy overall including ethical and political concerns. LO1

- The role of the dietitian and the multidisciplinary team in public health nutrition. LO4

- Current professional standards and code of conduct documents. LO4

- Assess the determinants of (un) healthy behaviour. LO2, LO3

- Use of available data sources in the development and evaluation of health promotion and public health including and not exclusively epidemiological data, demography and results of nutrition surveys. LO3

- Review techniques to change health behaviours. LO3

Balance of independent study and scheduled teaching activity

Learner learning and understanding of the subject matter of this module will be developed through an integrated programme of interactive lectures (24 hours) and group tutorials (24 hours). 

Tutorials, group work in lectures, and directed learning within scheduled teaching time provide an opportunity for learners to learn alongside and from other learners.

Independent study forms the remainder of the module.  Learners will be required to spend up to 102 hours in self-directed study and preparation. This independent study includes directed learning, which is encouraged by the regular class discussions.

Learners will be instructed in the appropriate use of learning resources and assisted with suitable directed reading material (20 hours).

A mix of RLOs, powerpoints; podcasts/videos and an on on-line assessments, in-class discussions and formative coursework enhance the learner learning experience.

Learning outcomes

On successful completion of this module learners should be able to:
1. Explain the key elements of public health policy in relation to nutrition.
2. Discuss needs assessment of communities and populations within public health in relation to planning, implementation and evaluation of nutrition interventions.
3. Discuss health promotion strategies designed to promote behaviour change in varying educational, cultural and socio-economic backgrounds.
4. Understand the professional requirements by the Health and Care Professions Council.

Assessment strategy

The module will be summatively assessed by means of an on-line test (30 minutes) and a report (2000 words). The on-line test (30 minutes) will assess the learners’ knowledge of the theory of public health nutrition, including the social determinants of health, the public health framework and the use of data in formulating public health strategy, policy and interventions. This will assess learning outcomes 1 and 2.

Report (2000 words) will be a critical discussion and evaluation of a joint strategic needs assessment (JSNA). Learners will be required to discuss the information required to formulate a JSNA and the process required. In addition they will have opportunity to evaluate an example JSNA and critically discuss the needs of the population it refers to.  This will assess learning outcomes 1, 2, 3 and 4

Learners must obtain at least 40% to pass this module. In addition, learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.

Bibliography

Where possible, the most current version of reading materials is used during the delivery of this module.  Comprehensive reading lists are provided to learners in their handbooks.  Reading Lists will be updated annually.

Textbooks:

• Core Text: Core Text:
• Butriss, Welch, Kearney and Lanham-New (2018) Public Health Nutrition. The Nutrition Society (CORE)
• Gibney et al (2004) Public health nutrition Imprint Oxford, UK; Ames, Iowa : Blackwell Science.(CORE)
• Other Texts: Committee on Medical Aspects of Food Policy (COMA), Report on health and social subjects No.41,4648,49,50
• D’Souza et al. Food support programmes for low income and socially disadvantaged child-bearing women in developed countries. NICE. 2006
• Germov J and Williams L (2004) A sociology of food and nutrition: the social appetite. 4th Edition South Melbourne, Vic. ; New York : Oxford University Press
• Margetts, B. and Nelson, M. (1997). Design Concepts in Nutritional Epidemiology, 2nd ed. Oxford University Press, Oxford.
• Willett, W. (2012). Nutritional Epidemiology, 3rd ed.  Oxford University Press, Oxford.
• Wilson, F. and Mabala, M., (2009). Key concepts in public health. London: Sage Publications Ltd.


Journals: Public Health Nutrition

Websites: Public Health England


Electronic Databases: www.phoutcomes.info/
http://www.hpc- uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf
• Health Professions Council (2008) Standards of Conduct, Performance and Ethics [Online].  Available at:  http://www.hpc-uk.org/assets/documents/10003B6EStandardsofconduct,performanceandethics.pdf (Accessed: 10 June 2013)
• British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online].  Available at http://members.bda.uk.com/profdev/profpractice/modeldieteticpractice/ModelProcessDieteticPractice.pdf (Accessed: 10 June 2013)

Social Media Sources: https://twitter.com/LondonMetUni