Public Health Nutrition for a Changing World, 7.5 Credits

Contents

Public Health Nutrition is a multidisciplinary and multi-sector discipline, which deals with the relationship between food consumption, physical activity, nutrition, and health outcomes at a population level. It focuses on achieving good health by promoting, supporting, and encouraging the wider community to eat healthily, perform adequate physical activity and have a general constructive lifestyle. As a result, non-communicable diseases can be prevented or tackled at a population level.

This arena is key for professionals with a degree in Food, Nutrition and Culinary Science and related fields (e.g. public health, food studies, home economics) who will have to implement publicly available guidelines, either in individual counselling or in the planning, design, and implementation of sustainable healthy public and private meals. At the same time, they have to make decisions based on sound evidence, guide the implementation of procurement policies at different levels, and provide advice on the societal discourses related to dietary shifts.

Lastly, the field of food, nutrition and culinary science will have to face the challenges posed by climate change and global warming on food systems. Therefore, the focus of the course will be on the development of sustainability competencies such as systems thinking, future thinking and strategic thinking to support the transition to more resilient, sustainable, and healthy food consumption.

Top scientists in the field, as well as practitioners and entrepreneurs, will be invited as guest speakers. Group work will be a key element in this course to develop interpersonal competencies, and it is obligatory to participate in group work. The course will apply the "Problem-based learning" approach, where students will be given scenarios or problems, and they will come up with solutions by applying their previous knowledge together with the newly acquired information in the course. Therefore, participation in group work is key.

The course consists of three parts:

1. Part 1. Public Health Nutrition, 2,5 HE credits
2. Part 2. Evidence in Public Health Nutrition, 2,5 HE credits
3. Part 3. Public Health Nutrition, Sustainability and Behavior Shift, 2,5 HE credits

Part 1. Public Health Nutrition, 2,5 HE credits
A general introduction to Public Health Nutrition (PHN) and the tools it applies. It describes the steps in the PHN cycle, and how it affects other food-related disciplines, in particular gastronomy, dietetics, food procurement, social meals and including food policy.

Part 2. Evidence in Public Health Nutrition, 2,5 HE credits
The importance of understanding the results of epidemiological studies, and understanding them in the context of published results. This part focuses on conducting a rapid review of the literature and extracting data from papers to provide evidence-based advice.

Part 3. Public Health Nutrition, Sustainability and Behavior Shift, 2,5 HE credits
Formulation of recommendations for sustainable, resilient, and healthy eating under the conditions of climate change. Students will develop strategies and evidence-based recommendations to engage different actors in achieving resilience to changes in food availability resulting from climate change.

Expected learning outcomes

Part 1. Public Health Nutrition, 2,5 HE credits
On successful completion of the course, students will be able to:

Knowledge and understanding

• Describe what public health nutrition is and how it is different from dietetics
• Explain how public health nutrition informs other food-related fields like dietetics, meals, and consumers
• Understand and explain the complex system of food choices
• Understand the basics of nutrition epidemiology

Analytical ability and attitude

• Approach food issues in the changing world from a public health nutrition perspective

Part 2. Evidence in Public Health Nutrition, 2,5 HE credits
On successful completion of the course, students will be able to:

Skills

• Design research to provide evidence relevant to public health nutrition
• Perform a rapid review of evidence using a systematic approach

Analytical ability and attitude

• Critically assess scientific publications

Part 3. Public Health Nutrition, Sustainability and Behavior Shift, 2,5 HE credits
On successful completion of the course, students will be able to:

Knowledge and understanding

• Explain the complexity of dietary guidelines and how they can contribute to a sustainable food transition by applying systems thinking
• Understand and explain the strategic importance of past, present and future of food-based dietary guidelines applying strategic and future thinking
• Describe behavior change strategies and their supporting evidence applying values thinking and problem-solving competencies

Analytical ability and attitude

• Incorporate sustainability competencies to public health nutrition issues

Required Knowledge

90 ECTS in Food Nutrition and Culinary Sciences, including 15 credit thesis, or equivalent. English for basic eligibility for higher education.

Form of instruction

The course will be provided online and in person at Umeå University in hybrid format. Internet access, webcam, and headset/microphone are required.

Part 1. Public Health Nutrition, 2,5 HE credits
The teaching consists of synchronous and asynchronous lectures and group work. Synchronous lectures will not be recorded. Attendance t0 the introduction to group work session is mandatory. Participation in group work is mandatory.

Part 2. Evidence in Public Health Nutrition, 2,5 HE credits
The teaching consists of synchronous and asynchronous lectures and group work. Synchronous lectures will not be recorded. Attendance to the introduction to group work session is mandatory. Participation in group work is mandatory.

Part 3. Public Health Nutrition, Sustainability and Behavior Shift, 2,5 HE credits
The teaching consists of synchronous and asynchronous lectures, and group work. Synchronous lectures will not be recorded. Participation in group work is mandatory.

Examination modes

Part 1. Public Health Nutrition, 2,5 HE credits
The module is examined through the following examinations:

• Written group report (U or G)
• Oral examination (U or G)

 
Part 2. Evidence in Public Health Nutrition, 2,5 HE credits
The module is examined through the following examinations:

• Written group report (U, G or VG)
• Oral examination (U, G or VG)

Part 3. Public Health Nutrition, Sustainability and Behavior Shift, 2,5 HE credits
The module is examined through the following examinations:

• *    Written group report (U or G)
• *    Oral examination (U or G)

Full course
To be approved for the entire course, it is required that all examining parts are approved. For VG (Pass with distinction) on a full course, VG is required on part 2.

A re-examination will be offered no later than two months after the ordinary examination, however, the re-examination will be offered no earlier than ten working days after the result of the ordinary examination has been announced and a copy of the student's exam is available for the student. For exams conducted during May and June, the first retest may be offered within three months of the regular examination.

In addition, at least one further re-examination must be offered within one year from the regular examination. In cases where exams or compulsory teaching elements cannot be repeated in accordance with current rules for re-examination and retraining, it may instead be replaced by another assignment. The scope and content of such a task must be proportionate to the missed mandatory element.
Deviations from the syllabus can be made for a student who has been granted educational support due to a disability. Individual adaptation of the examination form will be considered based on the student's needs. The form of examination is adapted within the framework of the syllabus's expected study outcomes. At the request of the student, the teacher responsible for the course, in consultation with the examiner, must promptly decide on an adapted examination form. The decision must then be notified to the student.

Students who fail at one examination have the opportunity to take part in renewed examination on at least five occasions. A student has the right to request a change of examiner after two failed tests on parts of the course. The Director of Studies is contacted in such cases. The examinations based on this syllabus can be guaranteed for two years after the student's first registration on the course. Students who have been graded pass on a test cannot undergo a re-examination. In the event that the syllabus expires or undergoes major changes, students are guaranteed at least three examination opportunities (including ordinary examination opportunity) according to current syllabus for a maximum period of two years from the date the previous syllabus expired or the course ceased to be offered.

Transfer of credits
Transfer of credits regarding this course (in whole or in part) can be tested. See the university's regulations and transfer of credit system. The application is made at the university's' e-service for credit transfer. Credit transfer is tested by the Student Center at Umeå University