2017/18 Taught Postgraduate Module Catalogue

PSYC5907M Theory and Intervention in Food and Nutrition

20 creditsClass Size: 60

Module manager: Professor Marion Hetherington
Email: m.hetherington@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2017/18

Pre-requisite qualifications

At least an upper second class honours degree in Psychology or a discipline containing a substantial amount of psychology and research methods training.

This module is mutually exclusive with

PSYC5905M	Current Themes in Neuropsychology and Neuroscience
PSYC5910M	The Psychology of Ageing and Dementia
PSYC5911M	Typical and Disordered Development

Module replaces

PSYC5642M Food and Health

This module is not approved as an Elective

Module summary

This module will describe and evaluate key issues relating to food and health. In particular, students will be encouraged to critically evaluate the contribution of psychological theories and research to our understanding and development of interventions within the field of nutrition and psychology.

Objectives

On completion of this module, students will develop a detailed understanding of key issues relating to Food and Health. They will learn to integrate a number of different approaches e.g. biological, experimental, and clinical to real world problems issues such as eating disorders, cognitive function, obesity and to take a problem solving approach to such issues.

Learning outcomes
On completion of this module students should be able to draw on a wide range of psychological theory and research in relation to food and health issues; formulate recommendations for interventions within the field of nutrition and psychology; present and justify recommendations for such interventions; identify and critically discuss the pertinent issues in the application of psychological theory to real-world concerns in the area of nutrition.

Skills outcomes
The ability to formulate recommendations for interventions within the field of nutrition and psychology; present and justify recommendations for such interventions; identify and critically discuss the pertinent issues in the application of psychological theory to real-world concerns in the area of nutrition.

Syllabus

The course will examine:
1. Obesity in
a. children (Marion Hetherington)
b. adults (Graham Finlayson)
c. cognitive function (Louise Dye)
2. Weight loss and weight loss interventions (Clare Lawton)
3. Food and cognitive function/development in children (Louise Dye)
4. Diet and dementia (Louise Dye)
5. Anorexia and ageing (Marion Hetherington)
6. Communicating food and nutrition (Siobhan Hugh-Jones)

Teaching methods

Delivery type	Number	Length hours	Student hours
presentation	1	2.00	2.00
Group learning	2	3.00	6.00
Lecture	9	2.00	18.00
Private study hours			174.00
Total Contact hours			26.00
Total hours (100hr per 10 credits)			200.00

Private study

3 hours reading per lecture x 9 lectures = 27 hours
12 hours per problem based learning exercise x 2 = 36 hours
6 hours presentation research and preparation x 1 = 6
105 hours independent reading and research

Opportunities for Formative Feedback

Student progress will be monitored primarily through participation in student-led presentations in designated sessions, performance on PBL reports (the first of which occurs half way through the module) and via group discussion (which may be made both in class and through the online discussion board).

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Report	1 x 500 word PBL task	40.00
Report	1 x 500 word PBL task	40.00
Presentation	1 x 10 min oral presentation	20.00
Total percentage (Assessment Coursework)		100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

There is no reading list for this module

Last updated: 13/09/2017

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