module specification

NF7038 - Public Health and Epidemiology (2018/19)

Module specification Module approved to run in 2018/19
Module title Public Health and Epidemiology
Module level Masters (07)
Credit rating for module 20
School School of Human Sciences
Total study hours 200
 
158 hours Guided independent study
42 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 50% 45 Report (2500 words)
Coursework 50% 45 Poster and oral presentation (750 words and 10 minutes)
Running in 2018/19
Period Campus Day Time Module Leader
Spring semester North Monday Morning

Module summary

 The aims of this module are introduce the concepts and principles used in public health and epidemiology, develop the learner’s understanding of contemporary and controversial issues in public health. Learners will appreciate the ethical implications involved in the application of nutritional information for public health and gain a clear understanding of factors affecting food choice throughout the lifecycle and across socioeconomic divide. 
Learners will learn the theory and application of public health and will understand the process of undertaking a public health nutrition strategy.
Assessment: 
1. Report which will be a business case apply for funding to implement a public health project (2500 words) (50%);
2. An evaluative poster and presentation of the public health nutrition component of practice based learning 3 (750 words) (50%) ; this will be due when learners return from practice based learning during the exam period of the Autumn semester of the learners’ second year.

This module forms an essential part of preparation for practice based learning 3. Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components

Prior learning requirements

 Postgraduate entry requirements apply

Syllabus

Principles of epidemiology and the application to public health dietetic practice LO1, LO2, LO3, LO7, LO8
Health inequalities including all the impact of social organisation and factors related to this. LO1, LO2, LO3, LO7, LO8
The wider determinants of health, health inequalities, social injustice and social inequity. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Identifying the requirements for public health at a population level. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Methods of optimising nutritional status at a population level. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
The interaction of diet, socio-economic, genetic and political influences on health and disease. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Public health policies, practices and strategies in UK and overseas including health promotion. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Food choice across the lifecycle LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Study of the UK diet in relation to socio-demographic factors such as age, religion, ethnicity, socio economic class LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Needs assessment of communities and populations
Use of demographic, epidemiological anthropometric and nutrition survey data in developing and evaluating PH strategies. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Models of health promotion and health and illness behaviour
NHS policy, business and innovation, the structure and organisation of health and social care. LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8
Leadership including change management and resource allocation  LO6, LO7, LO8
Accountability and management of one’s own performance and that of others. LO6, LO7, LO8
Theories of behaviour change and behaviour modification for groups and populations as applied to dietetic practice within public health and health promotion LO6, LO7, LO8

              Facilitating learning and the promotion of self-care with groups and populations.

Balance of independent study and scheduled teaching activity

Knowledge of the subject matter of this module will be acquired via interactive lectures (22 hours), group tutorials (12 hours) and in class oral presentations (8Hours) which are mandatory.  In addition learners will be required to spend up to 158 hours in private study, preparation and self-directed reading.  Learners will be instructed in the appropriate use of learning resources and assisted with suitable directed reading material.

Learning outcomes

 On successful completion of this module learners should be able to:
1) Evaluate methodologies used in nutritional epidemiology and interpret and evaluate epidemiological data in relation to nutrition and health.
2) Critically evaluate current health, education and social services strategies, systems and policies in the provision of healthcare at local, regional and national level and how this relates to the public health model.
3) Demonstrate an ability to integrate underlying nutritional, lifestyle and genetic factors with the aetiology of chronic disease and the public health response
4) Critically evaluate public health strategies to reduce the incidence of nutritionally-related diseases 
5) Demonstrate a comprehensive understanding of how to undertake a needs assessment, plan, implement, monitor and evaluate a public health strategy
6) Critically evaluate business and financial planning in the public sector.
7) Evaluate NHS commissioning processes, tendering and contracting policies and how these link to quality, standards, audit and clinical governance.
8) Demonstrate the skills knowledge and understanding required to meet the expectations of professional behaviours stated within the standards of proficiency for dietitians and the HCPC standards of conduct performance and ethics.

Assessment strategy

 The first assessment is a report which will be a business case apply for funding to implement a public health project (2500 words);
An evaluative poster and oral presentation of the public health nutrition component of practice based learning 3 (750 words) ; This will be due when learners return from practice based learning during the exam period of the Autumn semester of the learners’ second year.
This will be accompanied by the third component, an oral presentation (50%) of the poster (for 10 minutes).

Component                                             Marks                            Learning Outcomes
Report (2500 words)                             50%                            1, 2, 3, 6, 7, 8
Poster and oral presentation
(750  words and 10 minutes)              50%                             3,4, and 8

This module forms an essential part of preparation for practice based learning 3. Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% 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: Butriss, Welch, Kearney and Lanham-New (2018) ‘Public Health Nutrition. The Nutrition Society (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 Mabhala, 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:
LondonMet NutSoc @Londonmetnutsoc
Nutrition London Met @DFNLondonMetUni