Food Choice and Regulation

University of Reading

Course Description

  • Course Name

    Food Choice and Regulation

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Anthropology, Nutrition and Food Science, Sociology

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4

  • Overview

    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: FB2N1 Fundamentals of Human Nutrition
    Modules excluded: FBMNCR Food Choice and Regulation
    Module version for: 2014/5
    Module Convenor: Dr Daniel Commane
    Email: d.m.commane@reading.ac.uk
    Summary module description:
    Aims:
    ? To provide an understanding of 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 provide students with an understanding of the content, origins and purpose of food regulation with a particular emphasis on controls relating to health and nutrition.
    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 homes for the elderly in areas of deprivation (food deserts).
    ? Outline the effect of government and community campaigns and commercial advertising strategies on individual food choice.
    ? Describe the main elements of UK, EU and international food regulation.
    ? Use the Internet to access the main legal requirements for food.
    ? With particular reference to health and nutrition, identify and explain current and future legal requirements
    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.
    The role of governments in enabling consumers to have choice, whilst ensuring a safe food supply, is considered with particular reference to the regulatory framework within the UK, the EU and major international bodies (e.g. the Codex Alimentarius Commission). The main elements of legislation will be considered with examples taken from nutrition labelling, health claims, food supplements, food fortification and foods for particular nutritional uses ('PARNUTS').
    Brief description of teaching and learning methods:
    This course comprises lectures, an assignment on food legislation and a student-based seminar session on food choice (involving group discussions and a short presentation on strategy e.g. to increase fruit and vegetable consumption in school children).
    Contact hours:
    Spring
    Lectures 20
    Seminars 10
    Guided independent study 70
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method Percentage
    Written exam 70
    Written assignment including essay 15
    Oral assessment and presentation 7.5
    Set exercise 7.5
    Other information on summative assessment:
    Written Exam: 2 from 4 essay questions (70%)
    Food law assignment: (15%)
    Group work wiki report: (7.5%)
    Group-work presentation: (7.5%)
    Formative assessment methods:
    Penalties for late submission:
    Penalties for late submission on this module are in accordance with the University policy.
    The following penalties will be applied to coursework which is submitted after the deadline for submission:
    ? where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark;
    ? where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
    You are strongly advised to ensure that coursework is submitted by the relevant deadine. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    (Please refer to the Undergraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guideUG.aspx)
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the 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.
    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.
    Length of examination:
    2 Hours
    Requirements for a pass:
    40% at undergraduate level
    Reassessment arrangements:
    Written examination during the University re-examination period in August
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.

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