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FDSC40980

Academic Year 2024/2025

Sustainability in Diet (FDSC40980)

Subject:
Food Science
College:
Health & Agricultural Sciences
School:
Agriculture & Food Science
Level:
4 (Masters)
Credits:
5
Module Coordinator:
Dr Aleksandra Konic Ristic
Trimester:
Autumn
Mode of Delivery:
Online
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

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.

About this Module

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
Autonomous Student Learning

96
Tutorial

6
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 Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Individual Project: Assignment 2: A rationale for original research adressing the evidence gap or a critical review of innovative solutions for challenges in the area of sustainable diets role in public&planetary health Week 14 Standard conversion grade scale 40% No
35
 No
Reflective Assignment: Self-assessment (optional), peer review and reflection supported by PeerScholar on the draft of the Assignment 2 Week 12 Pass/Fail Grade Scale No
5
 No
Quizzes/Short Exercises: A short quiz combining MCQs and short answers to assess knowledge and its application on the topics delivered in Weeks 1-4. Week 5 Standard conversion grade scale 40% No
15
 No
Quizzes/Short Exercises: A short quiz combining MCQs and short answers to assess knowledge and its application on the topics delivered in Weeks 5-8. Week 9 Standard conversion grade scale 40% No
15
 No
Assignment(Including Essay): Assignment 1: A brief review of the most recent scientific evidence available on one particular topic addressing the role of sustainable diet in promoting human and planetary health Week 8 Standard conversion grade scale 40% No
25
 No
Reflective Assignment: Self-assessment (optional), peer review and reflection supported by PeerScholar on Assignment 1 Week 9 Pass/Fail Grade Scale No
5
 No

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, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Online automated feedback
• Peer review activities
• Self-assessment activities

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
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