module specification

This module integrates student’s prior knowledge of nutritional physiology and biochemistry, food science and nutritional assessment, to then apply this knowledge to develop a critical understudying of the major global nutritional issues, focusing primarily on undernutrition.  It addresses the role of various international agencies, agriculture, energy and micronutrient deficiencies, surveillance systems and emergency nutrition interventions. Food security and sustainability are key themes throughout the module. This module complements the focus of the course on public health and over nutrition and aims to complete the breadth of knowledge and skills of an associate registered nutritionist. This module will contribute to the pathway leading to employment in the international nutrition arena. It will develop skills in the identification of, and intervention in situations of food shortage and nutrient deficiencies as well as policy formulation and implementation.

NU5057 Micronutrients for Health
NU5051 Energy and Macronutrients

Available for Study Abroad? YES/NO

The specified learning outcomes will be developed around a framework based on the following subject matter (LOs 1,2,3,4):

Major agencies with responsibility for global food and nutrition issues – WHO, FAO, UNU; the nutrition transition; global food problems, population growth and food demands; food security; Food Balance Sheets; agricultural and food production systems; global demand for protein; plant breeding and genetics for improved yields, pest resistance and nutrient content, eg Golden rice; food fortification; Sphere standards; food and nutrient supplementation programmes; aid agencies, including Oxfam, Save the Children Fund, UNICEF, Action Against Hunger; Red Cross; nutritional surveillance; nutrition in emergencies; working in unpredictable nutrition environments; nutrition & infection esp. diarrhoeal diseases; hydration and dehydration; assessment and classification of undernutrition in infants and children – stunting, wasting; micronutrient deficiency disorders  – vit. A, Fe and iodine; breastfeeding interventions; infant feeding programmes; maternal feeding programmes; nutrition planning; sustainability.

Teaching and learning sessions include tutorials (12 h), lectures (24 h), and course work with feedback where appropriate. Lectures are used to set context and to deliver subject material, and are linked to course work and tutorials. Students will be expected to reflect on the learning experience and develop their own understanding of the material. Writing skills will be enhanced through the production of an infant anthropometry report. The ability to undertake scientific and ethical appraisal of data will be encouraged through directed reading and tutorial discussions. Students will be expected to reflect upon taught material in order to demonstrate their understanding of the aspects of global nutrition covered in this module.

On successful completion of this module students will be able to:

1. Describe and explain current and future challenges affecting availability, access, utilisation and sustainability of global and national food supplies and nutrients.
2. Predict the impact of these challenges at international, national and local levels in terms of food security, equity, safety, health and sustainability.
3. Understand the response needed in emergency nutrition situations.
4. Employ anthropometric tools to assess infants suffering from nutritional stunting and wasting.

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