NUTR07017 2019 Public Health Nutrition

General Details

Full Title
Public Health Nutrition
Transcript Title
Public Health Nutrition
N/A %
Subject Area
NUTR - Nutrition
HEAL - Health & Nutritional Sciences
07 - NFQ Level 7
05 - 05 Credits
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Laura Keaver
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition

This module aims to provide a comprehensive overview of public health nutrition with an insight into specific issues such as nutrition epidemiology, food choice, population intervention strategies tailored to specific public health issues and the basis of nutrient requirements.

Learning Outcomes

On completion of this module the learner will/should be able to;


Explain the basic concepts of nutrition epidemiology


Develop an understanding of food choice and related issues


Demonstrate awareness of the scientific basis for the measurement and estimation of nutritional requirements, and dietary reference values for the general population with reference to the current food based dietary guidelines


Critically analyse current issues in Public Health Nutrition


Become familiar with the link between diet and chronic disease


Interpret current national nutrition surveys and become familiar with the dietary intake of Irish individuals across the lifespan

Teaching and Learning Strategies

A variety of learning and teaching methods will be used in the delivery of this module including lectures and student-led workshops. Students will have access to lecture information and additional resources through Moodle.

Module Assessment Strategies

Continuous assessment will comprise of report writing on a particular topic related to public health nutrition and assignments based on the practical application of theory.

Repeat Assessments


Indicative Syllabus

Overview of public health nutrition

Nutrition epidemiology

Diet and the development of non-communicable diseases

Food choice

Food Poverty

Public health nutrition strategies for intervention

Dietary guidelines

Current issues in Public Health Nutrition

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Debate Continuous Assessment Assessment 20 % Any 1,2,3
2 Project/Report Continuous Assessment Assessment 30 % Any 3,4,5

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final exam Final Exam Closed Book Exam 50 % End of Semester 1,2,3,4,5,6

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Workshop Flat Classroom Student-led workshop 1 Weekly 1.00
Independent Learning Not Specified Independant study 4 Weekly 4.00
Total Full Time Average Weekly Learner Contact Time 3.00 Hours

Module Resources

Non ISBN Literary Resources
  1. Gibney, MJ, Margetts, BM, Kearney, JM, Arab, L (2004) Public Health Nutrition. Wiley-Blackwell Publishing.
  2. Gandy J (2014) Manual of Dietetic Practice. 5th Ed. Wiley-Blackwell Publishing.
  3. Food Standards Agency (2002) Food Portion Sizes (MAFF handbook). The Stationary Office.
  4. McCance, RA and Widdowson, EM (2002) McCance and Widowson's Composition of Foods. 7th Summary Edition. Royal Society of Chemistry.
Journal Resources

Journal of Public Health Nutrition

URL Resources


Other Resources


Additional Information