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Unit Summary

Unit type

PG Coursework Unit

Credit points

12

Faculty/College

Faculty of Health

Unit aim

Introduces learners to the principles, standards and practices used for healthy and sustainable food production. Learners explore the important role that both plants and animals play in human health and nutrition, as well as the legal standards and ethical and political debates related to organic food production.

Unit content

Module 1: Healthy and sustainable food production

Module 2: Plants and animals in organic food farming

Module 3: Understanding the nutritional quality of organic food

Module 4: Food standards and legal debates

Module 5: The ethics of organics

Module 6: Understanding demand and supply

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:
1 analyse the different ways and types of producing healthy and sustainable food
2 explain the complex interactions between plants and animals in regenerative, organic food production
3 critically analyse the nutritional and health benefits of sustainably-produced food
4 evaluate ethical, political and legal standards and debates related to healthy and sustainable food production

On completion of this unit, students should be able to:

  1. analyse the different ways and types of producing healthy and sustainable food
  2. explain the complex interactions between plants and animals in regenerative, organic food production
  3. critically analyse the nutritional and health benefits of sustainably-produced food
  4. evaluate ethical, political and legal standards and debates related to healthy and sustainable food production

Prescribed texts

  • No prescribed texts.
Prescribed texts may change in future teaching periods.