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Module

DTC1002 : Food Studies

  • Offered for Year: 2021/22
  • Module Leader(s): Ms Roisin Devaney
  • Lecturer: Dr Gerry O'Brien, Ms Susan Lennie, Dr Kirsten Brandt, Mr Simon Parker, Dr Andrea McGrattan, Dr Edward Okello
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0

Aims

This module aims to introduce students to the classification, composition and provenance of the main food commodities in the context of nutrition and healthy eating guidelines, and consider agricultural and industrial food chains from a UK and global perspective. Students will also consider food security, sustainability and food ethics.

Outline Of Syllabus

Teaching and learning will include the following areas:

Food groups, sub-classifications and characteristics; National healthy eating guidelines; Climate, soils and land use; food supply chain and sustainable development (farm to fork); globalisation of the food chain; food portion sizes of commonly consumed foods and food products; relative costs of foods; food ethics and quality assurance.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture42:008:00PIP: Delivery of core lecture material
Structured Guided LearningLecture materials411:0041:00Non-synchronous online: Lectures and associated materials (quizzes/tasks)
Structured Guided LearningLecture materials21:002:00Non-synchronous online: Module introduction & assessment overview
Guided Independent StudyAssessment preparation and completion135:0035:00Revision and assessment prep
Scheduled Learning And Teaching ActivitiesPractical62:0012:00PIP - practical exercises to reinforce learning
Scheduled Learning And Teaching ActivitiesWorkshops14:004:00PIP - Student formative presentations
Scheduled Learning And Teaching ActivitiesWorkshops11:001:00PIP - Formative exam
Scheduled Learning And Teaching ActivitiesWorkshops112:0022:00PIP - Topical talks and group discussions relating to food commodities, healthy eating guidelines
Scheduled Learning And Teaching ActivitiesFieldwork16:006:00PIP - Interaction with third sector organisation(s) relating to food systems
Scheduled Learning And Teaching ActivitiesDrop-in/surgery11:001:00Sync online - Support sessions for summative assessments
Guided Independent StudyIndependent study168:0068:00Recommended and independent reading & research.
Total200:00
Teaching Rationale And Relationship

Teaching will consist of present in person lectures/workshops to support core theoretical aspects of the module and to assess/support application of theory into meaningful practical terms. All workshops, practicals, group discussions, seminars, enrichment activities and field visits will support student engagement and learning.

Directed research and reading will enable students to understand theoretical material which will be developed in greater detail during workshops and practical classes.

Public Health contingency:
All in-person practical sessions, workshops and lectures will have alternative online resources in the event that in-person cannot occur. These resources will ensure all key learning outcomes will be covered.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Exams
Description Length Semester When Set Percentage Comment
PC Examination601A50Computer-based MCQ exam
Other Assessment
Description Semester When Set Percentage Comment
Written exercise2M50Written assignment (1500 words covering topics relating to content covered)
Formative Assessments
Description Semester When Set Comment
Oral Presentation2MFormative group presentations covering key topics covered in module which will help prepare students for their written assessment
PC Examination1MFormative exam with MCQ (50 questions in 60 minutes) to prepare students for summative exam
Assessment Rationale And Relationship

Semester 1 exam will assess students’ knowledge on food commodity groups and current healthy eating guidelines. Students will have to ensure they have a comprehensive knowledge on each of the food commodity groups and an in-depth understanding of healthy eating guidelines in order to pass.

The written exercise in semester 2 will take the form of an essay and assess students understanding of key concepts covered throughout the module. This assessment will enable students to demonstrate their ability to critically analyse concepts relating to the food chain in combination with providing an educated dialogue, thus assessing students true understanding.

A formative group presentation will require students to compile a short presentation (approx. 7-10mins) covering key topics relating to the food chain. By constructing a presentation and verbalising their findings this will support students in preparation for their written assessment.


MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.


Public health contingency:
The exam will be delivered via an online platform, therefore, should the exam need to be run remotely the format will not be affected.

In the event formative presentations cannot run as in-person presentations, an online platform will be used for students to present their work.

Reading Lists

Timetable