Module manager: Dr Sally Moore
Email: S.Moore2@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2026/27
Successfully completed Level 2 of BSc Nutrition or Food Science and Nutrition course or equivalent qualification
| FOOD5411M | Nutrition Policy |
FOOD3381
This module is not approved as a discovery module
Most people have an opinion on nutrition policies, such as the food advertising to children or the UK “sugar tax”, but what are these? How do researchers and nutritionists work to support, deliver or evaluate these policies? Examples of current nutrition policies in the UK and globally will be explored, and we will ask- do they work to actually improve people’s diets or help reduce inequalities? You will be involved in active and discursive learning and hear from nutrition professionals and other experienced policy makers in Industry and multi-sector organisations. The module involves both real-life and academic assessment, as well as a strong emphasis on skills for professional work in nutrition. Our Graduates are the nutrition policy makers of the future.
This module explores several UK and Global Nutrition Policies which aim to reduce health inequalities and improve people’s food choices and diets as well as health. Examples include: healthy and sustainable diets, the UK sugar tax, front of pack nutrition labelling, food fortification, e.g., with folic acid. The module aims to: 1) introduce students to the legislative and advisory bodies that inform, formulate and implement nutrition policy and public health; 2) enable students to evaluate the scientific evidence that supports the policy-making process and discuss the impact of policies on populations and individuals and behaviours; 3) promote students ability to effectively communicate about nutrition policy to relevant audiences.
On successful completion of the module students can: SSLO1: Outline and identify examples of nutrition policies, and the role of scientists, industry, government, consumers and others in their development/implementation, describing how policies are intended to reduce health inequalities or influence behaviours within society. SSLO2: Identity and review the scientific evidence supporting policy, including limitations of different experimental approaches/ research hierarchy, and any underpinning theories etc (i.e., food literacy, behaviour change). SSLO3: Communicate to key non-specialist audiences, including stakeholders without nutrition specialist backgrounds, complex concepts around nutrition science and research relating to policy development and evaluation of impact on health and wellbeing of populations.
Nutrition Policy is ever-evolving, with new policy being developed as new evidence emerges. Therefore, the syllabus will evolve accordingly and relevant policies will be discussed according to their timely relevance. Content to include a selection of: 1. Identity and outline of real-life current nutrition policies (e.g. Global Nutrition Policy, Front-of-Pack Nutrition Labelling Restrictions on Advertising and promotion of less-healthy foods and drinks, Soft Drinks Industry Levy, School Meals, etc) 2. Role of various bodies in national and international policy development (e.g. WHO, UNICEF, UK Scientific Advisory Committee on Nutrition (SACN), UK Government Department of Health and Social Care, and other UK Government Departments and Agencies (I.e. Office for Health Improvement and Disparities, Food Standards Agency, DEFRA), researchers and academics and Non- Governmental Organisations (NGOs) etc. 3. Discussion of the principles and definitions of concepts such as individual, agency, Food and Nutrition literacy , behavioural change : theories and implementation in practice as well as their roles underpinning successful policies. 4. There will be consideration of which policies are recognised as “successful” and how we know they are (i.e. policy evaluation and impact). For this we will review of the scientific evidence supporting current policies and their impact on their target groups (e.g. children, adults etc), health and diet inequalities, and others (e.g. schools, professionals, etc.). Discussion of the the different scientific approaches used in nutritional and public health research will be discussed in terms of their advantages, disadvantages and limitations. With this in mind, dietary recommendations, nutritional needs and scientific study design aspects, including those covered in earlier modules, will be drawn upon.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 11 | 3 | 33 |
| Seminar | 1 | 2 | 2 |
| Independent online learning hours | 38 | ||
| Private study hours | 127 | ||
| Total Contact hours | 35 | ||
| Total hours (100hr per 10 credits) | 200 | ||
127
Students will have opportunities to obtain formative feedback on tasks and individual contributions during the active-learning lecture and seminar sessions. 2. Padlet entries receive feedback from Module Leader. 3. There is a seminar session held week 6 to provide individual feedback on assessment. There is a an assessment “clinic” held towards the end of the module to receive feedback individually on assessment. Progress will be formally monitored through individual assignments (summative assessment). General feedback on assignment performance will be posted on Minerva, while individual feedback will also be provided upon marking of the assignment via Turnitin.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 50 |
| Coursework | Coursework | 50 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
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