SHN4242 - Food and Health

Objectives:

On successful completion of the module, students will be able to:

Demonstrate knowledge and understanding of the core sociological and psychological concepts of health.
Identify how health is experienced by different social groups, especially problems associated with inadequate diet.
Evaluate the effectiveness of health education, in particular health-promoting food habits.
Outline and understand the complex interactions involved in food choice.
Evaluate the impact of the food provision process on consumer behaviour, health and the environment.

Content:

Core concepts from sociology and psychology in health and wellbeing such as diverse approaches to health, socioeconomics and health and theoretical models of health interactions. The relationships between diet, disease, nutrition and health. Health problems related with under and over-consumption. Inequalities and food access. The effectiveness of health-promoting food habits. The complexity of factors interacting in food choice: cultural, social, political, economical, psychological. Food provision process (from farm to fork) and its impact on health, consumer behaviour and the environment. Moral issues and ethics of food production.

Learning and Teaching Information:

Lectures will deliver key information relevant to the subject and supported by workshops and seminars and independent study. Students will extend their learning by independent study from resources indicated in lecture material.

Lectures
Contact hours: 20
Intended Group size: 30

Workshops/Seminars
Contact hours: 20
Intended Group size: 30

Guided independent study
Hours: 160

Assessment:

001 Unseen paper 1 x 1 hour (semester 1) 30%
002 Essay 1 x3000 word equivalent (End Semester 1) 70%


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