Description
A practical module providing research tools and theoretical enquiry into consumer orientated reasons for poor dietary choices and the potential technical and psychological solutions.
Aims
The aim of this Module is to provide students with the ability to critically investigate the underlying consumer issues for a number of nutrition related public health issues
Learning Outcomes
By the end of this module the student should be able to:
1. Evaluate, from an evidence base, food-related public health concerns from a consumer perspective
2. Appraise the role of epidemiological, psychological and physiological factors that prevent consumers making healthy food choices
3. Have a working knowledge of different methodologies to examine factors involved in food choice
4. Appraise the usefulness of technological strategies to support better consumer food choices
Indicative Content
1 Satiety/obesity and CVD explored in terms of drivers of consumption
Genetic and ageing differences in sensory perception explored. Supertasters (bitter reception/ fat taste – CD36) Chewing strategies and satietyBiomarkers, hormones and receptors e.g. satiety Cognitive factors] Sociological approach
2 Research methods
Methodological review of techniques – strengths and weaknesses. e.g. Attitudinal scoring does it predict behaviour ? Working knowledge on a variety of techniques Basic report writing skills. Accuracy, Data presentation and analysis, Experimental critique, and Report Structure
3 Solutions/interventions Psychological, medical and technical solutions investigated
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Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 12 |
| Tutorial/Seminar | 12 |
| Practical Activity | 30 |
| Assessment | 76 |
| Independent | 70 |
| Total | 200 |
Guidance notes
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
Disclaimer
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2021/22 , and may be subject to change for future years.
