FB2IFC-Issues in Food Choice

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Prof Lisa Methven
Email: L.Methven@reading.ac.uk

Type of module:

Summary module description:

To provide an understanding of the socio-economic factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.

• To gain an insight into the political and societal factors that influence food availability and impact on food choice and behaviour.


• To gain an understanding of the role of nature and nurture in the development of eating behaviours.


• To consider models of food choice at different stages of the life course, with a focus on food choices in infancy and in ageing.


• To consider the ethical consequences of our food choices, in relation to health, sustainability international development and animal welfare

Aims:

• To provide an understanding of the socio-economic factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations.


• To gain an insight into the political and societal factors that influence food availability and impact on food choice and behaviour.


• To gain an understanding of the role of nature and nurture in the development of eating behaviours.


• To consider models of food choice at different stages of the life course, with a focus on food choices in infancy and in ageing. • To consider the ethical consequences of our food choices, in relation to health, sustainability international development and animal welfare

Assessable learning outcomes:

On completion of the module, students should be able to:

• Describe the main factors that influence food choice.


• Outline the degree and impact of factors such as age, gender, disease states, family, religion, cultural traditions and economics that influence food behaviour.


• Describe the specific issues that impact on food choice and availability in institutions such as hospitals, schools and old peoples homes and in areas of deprivation


• Outline the effect of government and community campaigns and commercial advertising strategies on individual food choice.


• Appreciate the ethical implications of our food practices and be able to defend ones on food choices


• Suggest strategies to improve food choices through the lifecourse

Additional outcomes:

Outline content:
This module is designed to provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. These include factors such as age, gender, disease states, family, religion, cultural traditions and economic influences. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored. The influence of commercial advertising and of healthy eating and other campaigns will be explored.

Brief description of teaching and learning methods:
This course comprises lectures in the areas and food choice and regulation; the coursework assignment is on food legislation and constitutes 30% of the module mark.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		20
Seminars		10
Guided independent study:		70
Ìý	Ìý	Ìý	Ìý
Total hours by term		100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	70
Oral assessment and presentation	30

Summative assessment- Examinations:

2 hours.

The examination for this module will require a narrowly defined time window and is likely to be held in a dedicated exam venue.

Summative assessment- Coursework and in-class tests:

Food ethics presentation/debate - 30%

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Overall mark of 40%.

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 22 September 2022