2024/25 Taught Postgraduate Module Catalogue

FOOD5148M Health Promotion:Applications of Theory and Practice

15 creditsClass Size: 100

Module manager: Dr Katherine Markwell
Email: FoodEnquiries@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

Pre-requisite qualifications

Successfully completed BSc Nutrition course or equivalent qualification

This module is not approved as an Elective

Module summary

This module will look at the theoretical background of health promotion and its applications to individual and community health by covering themes such as definitions of health and determinants of health (including health inequalities), theories and models of individual and community-level behaviour change. Key will be a focus on multicultural aspects, and the role of nutritionists. The module will also review planning and evaluation of targeted individual, community and population nutrition-related interventions/approaches for health promotion, ultimately allowing students to actively learn about working as a community or health promotion nutritionist.

Objectives

The module aims to:

1) Enable students to discuss the factors that affect diet and nutritional needs, intake and practices, including the importance of religious and cultural beliefs, socio-economic, geographical, and environmental factors 
2) Introduce students to the nature and application of theories of nutrition health education and behaviour change in the design of interventions and the promotion to public health messages.
3) Have practical experience in combining information from a variety of sources to develop and desseminate a health promotion intervention,which supports reflections on professional practice.

Learning outcomes
On successful completion of the module students will have demonstrated the following subject specific learning outcomes:

1) Discuss the factors that affect diet and nutritional needs, intake and practices, including the importance of religious and cultural beliefs, socio-economic, geographical, and environmental factors 
2) Identify and outline nature and application of theories of nutrition health education and behaviour change in the design of interventions and the promotion to public health messages.
3) Synthesise information from a variety of sources to critique, develop and desseminate a health promotion intervention “event”, which supports reflections on professional practice.

Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:

1. Technical skills: subject specific knowledge, e.g., theory identification and application approaches, relevant to professional practice in nutrition
2. Work ready skills: communication, time management, planning & organisation, teamwork/collaboration, technical/IT skills, problem solving & analytical, personal/self/career management, creativity, critical thinking, interpersonal skills, negotiation & influencing, active learning, core literacies (WR1-5, 7-13)
3. Academic skills: reflection, critical thinking, presentation skills, academic writing, academic language, ethics, time management, information searching, academic integrity, referencing (AS1,2,3-10)
4. Sustainability skills: systems thinking, anticipatory/future thinking, critical thinking, strategic practice, collaboration, integrated problem solving, effective communication, relationship building, ethics, information searching (SS1-10)

Competence standards
On successful completion of the module students will have demonstrated the following Association for Nutrition (AfN) core competencies:

1. Demonstrate development of professional practice and competence (CC1a)
2. Apply appropriate communication skills throughout all areas of practice (CC1b)
3. Demonstrate ethical and professional practice through upholding the AfN Standards of Ethics, Conduct and Performance (CC1c)
4. Discuss the factors that affect diet and nutritional needs, intake and practices, including the importance of religious and cultural beliefs, socio-economic, geographical, and environmental factors (CC4a)
5. Understand behaviour change theories and how they can be used to improve health, applying this to the design, implementation and evaluation of a nutritional intervention (CC4d)
6. Apply theories of nutrition health education and promotion to public health messages (CC4e)
7. Combine information from a variety of sources to identify or propose solutions to improve human health, diet quality, animal welfare, productivity, food production or sustainability (CC5e)
8. Explain and promote the role and importance of food and nutrition literacy at an individual and population level (CC5f)

Syllabus

To be effective communicating the intended messages, to the target population, to enable the intended behaviours, nutrition-related health promotion campaigns and interventions need to be carefully and considerately designed. The module will encompasess theoretical health promotion and interevention design and evaluation princples as well as professionals in practice who have first-hand experience of the real-life challenges and success of working on the development of national and local level initiatives. A strong empahasis on health and nutrition inequalities, community needs and professional practice considerations for aspiring registered nutritionists. A selection of learning activities and team work challenges will focus on:

* Models and theories of health promotion, behaviour change and intervention evalaution
* Real life case study of commnunity health interventions:design and success
* Partnerships and multi-disciplinary team working- tips and insight

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	6	3.00	18.00
seminars	5	2.00	10.00
Fieldwork	1	3.00	3.00
Independent online learning hours			40.00
Private study hours			79.00
Total Contact hours			31.00
Total hours (100hr per 10 credits)			150.00

Opportunities for Formative Feedback

1. Students will have opportunities to obtain formative feedback on tasks and individual contributions during the group work and seminar sessions.
2. Padlet entries receive feedback from Module Leader.
3. There is a seminar sessions to provide individual feedback on assessment, including reflective practice.
4. Progress will be formally monitored through group and individual assignments (summative assessment). General feedback on assignment performance will be posted on Minerva, while individual feedback will also be provided upon marking of the assignment via turnitin.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	.	70.00
Assignment	.	30.00
Total percentage (Assessment Coursework)		100.00

The resit for this module will take on a digital submission, similar in content to the health promotion exhibition event outputs.

Reading list

The reading list is available from the Library website

Last updated: 08/08/2024

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