澳门六合彩开奖记录

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FB2FC: Food Choice

澳门六合彩开奖记录

FB2FC: Food Choice

Module code: FB2FC

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

Credits: 20

Level: Level 2 (Intermediate)

When you'll be taught: Semester 1

Module convenor: Professor Lisa Methven, email: L.Methven@reading.ac.uk

Module co-convenor: Dr Stephanie Bull, email: stephanie.bull@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: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

This module will enable you to gain an understanding of the numerous factors that affect food choice in individuals and populations, and how to influence them.

You will consider how to apply your knowledge to understand and interpret current issues in food choice behaviour, for example impacting sustainability and nutrition. We explore socio-demographic factors (such as age, gender, economics influences, education, culture and faith), psychological factors (such as neophobia, social norms, cognitive biases) sensory factors (such as perception of the sensory characteristics of food and hedonic liking) and food ethics.

Considering the sensory factors, this module includes the basics of perception, how to run sensory and聽consumer methods with appropriate data analysis.

Module learning outcomes

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

  1. Discuss and debate the extent of impact various factors (socio-economic, sensorial and psychological) have on food choice.
  2. Critically evaluate methods to influence food choice behaviour across life course and recommend these can be enabled; for example through interventions in policy, labelling and education.
  3. Select and apply and sensory and consumer methods to evaluate aspects of food choice.
  4. Use appropriate statistical methods to evaluate sensory and consumer data.

Module content

This module is designed to provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. Students consider how to apply this knowledge to understand and interpret current issues in food choice behaviour, for example impacting sustainability and nutrition. We explore socio-demographic factors (such as age, gender, economics influences, education, culture and faith), psychological factors (such as neophobia, social norms, cognitive biases) sensory factors (such as perception of the sensory characteristics of food and hedonic liking) and food ethics. Students will consider the extent of impact these factors have on food choice behaviour and how this can be modified; such as through policy, advertising, labelling, education, pricing and taxation.

Considering the sensory factors, this module includes the basics of perception, how to run sensory & consumer methods with appropriate data analysis.

Structure

Teaching and learning methods

This module incorporates a blend of lectures, workshops, debates and practical classes.

Study hours

At least 45 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.


聽Scheduled teaching and learning activities 聽Semester 1 聽Semester 2 听厂耻尘尘别谤
Lectures 25
Seminars 10
Tutorials
Project Supervision
Demonstrations
Practical classes and workshops 10
Supervised time in studio / workshop
Scheduled revision sessions
Feedback meetings with staff
Fieldwork
External visits
Work-based learning


聽Self-scheduled teaching and learning activities 聽Semester 1 聽Semester 2 听厂耻尘尘别谤
Directed viewing of video materials/screencasts
Participation in discussion boards/other discussions
Feedback meetings with staff
Other
Other (details)


聽Placement and study abroad 聽Semester 1 聽Semester 2 听厂耻尘尘别谤
Placement
Study abroad

Please note that the hours listed above are for guidance purposes only.

聽Independent study hours 聽Semester 1 聽Semester 2 听厂耻尘尘别谤
Independent study hours 155

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 40% to pass this module.

Summative assessment

Type of assessment Detail of assessment % contribution towards module mark Size of assessment Submission date Additional information
Oral assessment Group Presentation & Debate 50 15 minute presentation with 15 minute debate Semester 1, Teaching week 7(ca. 11th November) Students work in Groups of 4 to 6, preparing a presentation on a given issue within food choice behaviour. The topics are paired to address two sides of an issue which leads to a debate after the two opposing groups have presented.
Set exercise Data analysis and write up from sensory/consumer assignment 50 A structured report (approximately 1,000 words) with data file. Semester 1, Assessment weeks Individual assignment using data collected form the sensory and consumer practical.

Penalties for late submission of summative assessment

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

Assessments with numerical marks

  • 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 three working days;
  • the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
  • where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
  • where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

  • where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
  • where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

  1. In the first 5 weeks there will be a workshop where students propose and peer-evaluate suggestions for interventions, products or policies to address a food choice issue. This helps prepare students for the presentation and debate in week 7.
  2. In the practical classes (after week 8) methods and data will be evaluated in class which helps to prepare for the individual set exercise submitted in the semester 1 assessment weeks.

Reassessment

Type of reassessment Detail of reassessment % contribution towards module mark Size of reassessment Submission date Additional information
Oral reassessment Oral Presentation 50 15 minute presentation August resit period
Set exercise Data analysis and write up from sensory/consumer assignment 50 A structured report (approximately 1,000 words) with data file. August resit period

Additional costs

Item Additional information Cost
Computers and devices with a particular specification
Required textbooks
Specialist equipment or materials
Specialist clothing, footwear, or headgear
Printing and binding
Travel, accommodation, and subsistence

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

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