FDSC40980 Sustainability in Diet

Academic Year 2023/2024

This module is a step forward towards the comprehensive understanding of the role of food, diet and nutrition on both human society and the environment, built on the awareness of their interconnection and interdependence. It brings in another, yet vital aspect of healthy diets - the requirement to be formulated and implemented as sustainable, acknowledging all three pillars of sustainability (environmental, societal/cultural and economic).
It demonstrates various ways a diet interacts with the food system as a whole, explains the burden of the existing food systems on the environment and provides scientific evidence for why food systems must change to ensure the quality of diets in different contexts (safe, nutritious, healthy, environmentally sustainable, affordable, acceptable etc.).
The module describes a range of indicators, methodologies and approaches applied in formulating sustainable diets and designing the dietary guidelines that underpin them. It highlightes the impact of food waste and strategies to minimise it across different stages of food chain as an important aspect of sustainable diets.
The role of science, technology and innovation in support of food system transformation is also adressed.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to:
1. Understand the requirements for sustainable diets.
2. Identify various indicators that define the quality of diets (in relation to the health, environmental ecnomic and social aspects).
3. Explain the principles of different methodologies and approaches applied in formulating sustainable diets and designing sustainable food-based dietary guidelines
4. Understand the burden of the existing food systems on the environment.
5. Recognise the main drivers in the transformation of food system and the interaction with diets.
6. Discuss specific academic context and communicate competently within the discipline

Indicative Module Content:

Sustainable diets; Food Systems; Pillars of sustainability; Nutrient Requirements for healthy diet; Food-based dietary guidelines for a healthy diet (safe, adequate, balanced, environmentally sustainable, affordable, acceptable); Food waste reduction, recycle and reuse; Personalized sustainable diet; Technology and innovation in food system transformation; UN Sustainable Development Goals (SDGs); Paris Agreement; Food Security.

Student Effort Hours: 
Student Effort Type Hours
Tutorial

6
Autonomous Student Learning

96
Online Learning

18
Total

120
Approaches to Teaching and Learning:
Active/task-based learning, critical writing, reflective learning, enquiry and problem-based learning, interactive tutorials.
This module will focus on acquiring the existing knowledge and applying it in creating authentic pieces of work This will involve reflective learning, enquiry and problem-based learning. The reflective learning will be underpinned by the feedback provided. Active learning is used in the interactive tutorials. 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Multiple Choice Questionnaire: Three MCQ in the week 4, 8 and 12 aiming to summarize the content of the lectures delivered and eneble continuous structuring of knowledge Throughout the Trimester n/a Alternative linear conversion grade scale 40% No

30
Multiple Choice Questionnaire: The final exam in the form of MCQ and short questions that covers the content delivered throuht the semester End of trimester MCQ n/a Alternative linear conversion grade scale 40% Yes

70

Carry forward of passed components
No
 
Resit In Terminal Exam
Spring Yes - 1 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Not yet recorded.

Kevany, K., & Prosperi, P. (Eds.). (2022). Routledge Handbook of Sustainable Diets (1st ed.). Routledge. https://doi.org/10.4324/9781003174417
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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