This module provides the necessary understanding, knowledge and skills to allow students undertake more advanced learning in nutrition in subsequent semesters. Public Health Nutrition will focus on population-based epidemiological evidence linking diet and disease and explore interactions between nutrition, genetics and lifestyle. Specific topics of issue to public health including obesity, type II diabetes, heart disease, specific micronutrient deficiencies, dental health, osteoporosis, cancer and immunity will be discussed. The role of national and international regulatory agencies (including the World Health Organisation, Food Safety Authority of Ireland, Food Safety Promotion Board, European Food Safety Agency) will be examined in terms of safe guarding population public health. The purpose of this module is to: a). To provide an overview of the role of nutrition as a major factor in the aetiology of chronic disease of relevance to public health b). To examine the role of diet in treatment and prevention of a range of chronic disease c).Explore a number of emerging diet-related public health issues. The most relevant and up-to-date literature will be used and referenced to provide the best evidence base for this module content.

Overview of public health nutrition from an epidemiological perspective and strategies to tackle major, population-based public health issues including ecological public health strategies . 2. Examine the role of diet in selected chronic disease of public health concern including obesity, type II diabetes, heart disease, specific nutritional deficiencies, dental health, osteoporosis, cancer and immunity. 3. Discuss the role of media / regulatory bodies / food industry / society / culture on major public health issues. 4. Other factors (environmental, psychological) influencing consumer food and lifestyle choice and attitudes surrounding preference will also be explored. 5. Examine the role of national and international regulatory agencies in ensuring consumer public health including; World Health Organisation, Food Safety Authority of Ireland, Food Safety Promotion Board, European Food Safety Agency.

On completion the student should be able to: 1. Describe the principal diet-related public health issues from both a national and international perspective. 2. Demonstrate a competent and professional approach to evaluation of major public health issues and understand the appropriate strategies to deal with such. 3. Understand epidemiological concepts in order to gain an interdisciplinary perspective on public nutrition. Review and evaluate the most recent population-based public health research focusing on diet and disease risk.4. Understand the biological basis of nutrition and mechanisms by which diet can influence health and diseases. 5. Discuss the main scientific evidence for a role of diet in a range of diet-related chronic public health problems. 6. Understand the impact of stakeholders (media / regulatory bodies / food industry / society / culture), environmental and physiological factors that determine eating behaviour and food choice. 7. Describe and understand the role of national and international regulatory agencies in ensuring population-based public health.

Appreciate and promote the importance of nutrition in prevention of chronic disease.

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Lectures, tutorials and project based assignments