The UK faces several pressing concerns when it comes to public health. Growing problems with obesity, hypertension and cardiovascular and metabolic diseases are just some of the conditions that have severe ramifications for individual health, and the associated costs to society at large. While we understand more about the genetic and epigenetic causes of these conditions than ever before, we are also increasingly aware that diet and nutrition are crucial components of an individual’s risk for these (and other) health concerns.
The situation is complicated by the recent explosion of nutritional advice, specialised diets and products aimed at ‘healthy’ eating. The sheer volume of information can make it difficult to assess what the best approach is, particularly when ‘healthy’ can be an ambiguous term in this discourse, and much advice is either contradictory or based on a misapprehension of scientific evidence.
Diet, Food and the Nation’s Health will explore all of these issues, and will provide an introduction to, and knowledge of, the nutritional state of the nation and the role of diet in health and in acute and chronic disease. Through 8 weeks of online learning it will present the scientific evidence underpins present conceptions of ‘a healthy diet,’ and give participants to tools and knowledge to assess an individual’s diet in these contexts. Participants will also develop and understanding of food composition relative to healthy eating guidelines, and will explore the scientific rationale for making health claims on foods. Finally, it will discuss the role of the food industry in improving the diet quality and health of the nation as a whole.
This module will be of particular use to anyone working, or looking to work in, the industries relating to diet and nutrition, or desiring to understand the links between diet and acute and chronic disease in a more general sense. It would also be of use to anyone working on creating or marketing ‘healthy’ food products.
On completion of the module, learners should be able to:
- Understand the present nutritional setting of the United Kingdom
- Discuss the role of diet in chronic disease
- Critically appraise dietary guidelines and the health claims made on foods
- Evaluate their own diet and that of others in terms of overall healthfulness
- Critically appraise the composition of food items in relation to healthy eating targets
- Discuss the potential for the food industry to improve diet quality and the Nation’s health
- Sometimes food is the best medicine – Forbes
- The diets cutting one in five lives short every year – BBC News
|Course Dates||19 April 2021|
|Type/Duration||8 Weeks online|
|Entry Requirements||Graduate level or relevant experience|
|Fee info||Discounts available for multiple bookings & CPD version|
|Course Provider||University of Reading|
|Provider Reference Number||APMA114|
|Course Arrangements||Full joining instructions will be confirmed by the course provider.|
|Course Location||Online, University of Reading|
|Course Logistics||Delivered entirely online through the University of Reading’s Virtual Learning Environment over an eight week period, it is suggested that material is reviewed on a weekly basis, however, participants may vary their speed of learning to suit their own requirements. The course is available to be completed for Continued Professional Development, or with the award of 15 academic credits where participants successfully complete the formative assessment requirements during and within four weeks of completing the online content.|
|Tutor||Professor George Grimble|
Contact Name for Enquiries: Fiona Lee or Cathy Crips
Email address: email@example.com
Telephone Number: 0118 378 3312 or 0118 378 8722