Course syllabus for Public Health Nutrition

Specific entry requirements

At least 60 credits from courses within the Bachelor's Programme in Nutrition Science, including 22.5 credits in chemistry courses (of at least 7.5 credits in biochemistry), and at least 5 credits from the course Cell and Molecular Biology, Microbiology and Genetics. In addition, at least grade Pass in the courses Introduction to Nutrition science, Nutritional Physiology, and Nutritional Epidemiology and Statistics within the Bachelor's Programme in Nutrition Science is required.

Outcomes

Upon completion of the course, the student should be able to:

• describe key nutrition-related public health challenges in Sweden and globally, and explain how individual, cultural, social, psychological and economic determinants influence lifestyle behaviours and health.
• identify and discuss differences in disease burden and prevalence of nutrition-related public health conditions between countries with different income levels, and relate these differences to global and local contexts and to particularly vulnerable groups.
• discuss and critically reflect on issues of health equity by evaluating how unequal living conditions and structural factors shape health outcomes related to diet and physical activity.
• identify relevant support systems in society (organisations and public authorities) and discuss their role in policy and practice in public health nutrition.
• explain basic principles of sustainability from a public health nutrition perspective, and how these can contribute to healthy and environmentally sustainable and climate-friendly dietary patterns.

Content

The course introduces fundamental concepts, theories and perspectives within the field of public health nutrition and highlights current nutrition-related public health challenges in Sweden and globally. It further addresses individual, cultural, social, psychological and economic determinants that influence lifestyle behaviours and health, with particular focus on diet and physical activity. Particular emphasis is placed on understanding differences in disease burden and the prevalence of nutrition-related public health diseases in low-, middle- and high-income countries.

Throughout the course, issues of health equity and fairness are emphasised, including critical reflection on how unequal living conditions and structural factors shape health outcomes related to diet and physical activity. The course also addresses preventive and health-promoting interventions at both individual and societal levels, as well as key stakeholders in public health nutrition. Sustainability from a public health nutrition perspective, including sustainable food systems, is also discussed.

Teaching methods

Teaching methods include lectures, seminars, workshops and group work.

Examination

Examination consists of a written examination (graded Pass with Distinction/Pass/Fail).

In the case of a fail, the examination may be retaken a maximum of five additional times. If a student has failed an examination six times, no further examination opportunity will be offered for that examination. A student who has failed an examination twice is entitled to have another examiner appointed unless there are special reasons to the contrary.

Compulsory participation:

Seminars and workshops are compulsory. The examiner assesses if and, in that case, how absence from compulsory parts can be compensated. Before the student has participated in all compulsory parts or compensated absence according with the examiner's instructions, the student's study results cannot be finalized. Absence from a compulsory activity may result in that the student cannot compensate absence until the next time the course is given.

If there are special reasons, or need for adaptions for a student with a disability, the examiner may decide to depart from the syllabus's regulations on examination form, number of examination opportunities, possibility of complementation of or exemption from compulsory activities, etc. Content and learning outcomes as well as the level of expected skills, knowledge and abilities must not be altered, removed or lowered.

Other directives

Parts of the teaching may be conducted in English.

Literature and other teaching aids

Mandatory literature:

• Buttriss JL, Welch AA, Kearney JM, Lanham-New SA. Public Health Nutrition, 2nd edition. John Wiley and Sons, 2017. ISBN: 9781118660973

Recommended literature:

• Scriven A, Morgan G, Woodall J. Ewles and Simnett's Promoting Health: A Practical Guide, 8th edition. Elsevier Health Sciences, 2023. ISBN: 9780323881869

In addition, articles and other course materials will be available electronically.