A practical module providing research tools and theoretical enquiry into consumer orientated reasons for poor dietary choices and the potential technical and psychological solutions.
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
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
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
Statement on Teaching, Learning and Assessment
Concepts and theories are introduced and discussed in interactive lectures, tutorials and practicals. Students then undertake an enquiry-based learning exercise around a self- selected topic culminating in a written assessment and dissemination of findings to the peer group. A seen exam further allows students to demonstrate critical thinking skills and intellectual development by first gathering and evaluating, then presenting relevant information in a logical manner within a given time-frame. Independent study encourages self-determination and the development of independent learners actively constructing their own knowledge. These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. The level of understanding and application is commensurate with this level of study
Teaching and Learning Work Loads
|Supervised Practical Activity||15|
|Unsupervised Practical Activity||15|
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.
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 2018/19 , and may be subject to change for future years.