FBMPUC: Public Health Nutrition and Consumer Food Choice

Module code: FBMPUC

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: 7

When you’ll be taught: Semester 2

Module convenor: Miss Ezgi Ozen , email: ezgi.ozen@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2025/6

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 3 April 2025

Overview

Module aims and purpose

This module will introduce you into policy, food choice and nutrition behaviour change in the context of public health nutrition. Factors that influence food choice across the lifespan will be explored and debated. You will then be asked to conduct research to ascertain a real word nutrition issue in their local environment. You will develop a behaviour change intervention and communication plan based on your findings and understand how this applies to the Association for Nutrition Standards of Ethics, Conduct and Performance. The module aims to enable you to:

• Develop an in-depth understanding of health behaviour, behaviour change and practical applications of this knowledge in order to improve nutrition at individual, community, national and international levels.
• Dompare and contrast public health nutrition strategies and policies.
• Develop an understanding of the importance of ethics in human data collection.
• Illustrate of the factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.
• Demonstrate how to communicate nutrition to different audiences.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Discuss the relevant theories of behaviour change and demonstrate how these can be applied and then assessed in relation to nutrition public health interventions.
2. Research and determine a nutrition related health problem within the local environment.
3. Design and critically evaluate a public health nutrition intervention and communication plan.
4. Recognise the main factors that influence food choice throughout the lifespan.
5. Demonstrate the importance of ethics in human research

Module content

• Food choice models
• Food choice throughout the lifespan
• Economic and social factors influencing food choice
• Models of health behaviour change
• Behaviour change techniques
• Developing and critically evaluation public health interventions
• Working as nutritionist and applying the AfN Standards of Ethics
• Conduct and Performance to case studies, nutrition communication.

Structure

Teaching and learning methods

Students will acquire information via online recorded lectures. Seminars and workshops will be used to explore the information in more detail. Small group discussion sessions will be undertaken with staff to feedforward on their learning and assessment.

Study hours

At least 34 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.