Program Overview

University of Edinburgh Program Information

Introduction

The University of Edinburgh offers a range of degree programs, including the BSc Hons program at the Royal (Dick) School of Veterinary Studies.

Undergraduate Course: Healthy Eating for People and Planet

Course Outline

• School: Royal (Dick) School of Veterinary Studies
• College: College of Medicine and Veterinary Medicine
• Credit level: SCQF Level 8 (Year 1 Undergraduate)
• Availability: Available to all students
• SCQF Credits: 20
• ECTS Credits: 10

Course Description

This course explores the principles of human nutrition and the impacts on human health and the food system of a changing climate. Students will examine food, meals, and eating for a healthy body, mind, and planet.

Course Details

• Summary: The course covers human nutrition science, including macro- and micronutrients, digestion, and metabolism, as well as nutritional epidemiology, dietary guidelines, and the linkages between climate and the food system.
• Entry Requirements: None applicable to Visiting Students
• Pre-requisites: None
• Co-requisites: None
• Prohibited Combinations: None
• Other requirements: None

Course Delivery Information

• Academic year: 2025/26
• Quota: 100
• Course Start: Semester 2
• Timetable: Total Hours: 200 (Lecture Hours 33, Seminar/Tutorial Hours 12, Online Activities 33, Formative Assessment Hours 33, Summative Assessment Hours 40, Other Study Hours 27, Programme Level Learning and Teaching Hours 4, Directed Learning and Independent Learning Hours 18)
• Learning and Teaching activities: Other study - reading and self-directed learning

Assessment

• Written Exam: 0%
• Coursework: 100%
• Practical Exam: 0%
• Formative Assessment: Policy Debate
• Summative Assessment 1: Reflection on Policy Debate (10%)
• Summative Assessment 2: Sustainable Diet Plan (90%)

Feedback

Students will receive written qualitative feedback on all formative assignments and quantitative scoring of various dimensions on a rubric for each final assessment. Informal feedback will be provided during teaching and on optional discussion board posts throughout the semester.

Learning Outcomes

On completion of this course, the student will be able to:

1. Apply knowledge, skills, and understanding to design a personal healthy, sustainable meal plan
2. Demonstrate awareness and understanding of some major current issues in sustainable eating and nutrition
3. Convey complex information about sustainable eating and nutrition
4. Undertake synthesis of ideas, concepts, information, and issues within the field of human nutrition and the intersection of human health, the food system, and the environment

Reading List

The course will include selections from the following books:

1. Food and Nutrition: What Everyone Needs to Know, by P.K. Newby
2. What to Eat, by Marion Nestle

Graduate Attributes and Skills

Students will have the opportunity to develop particularly the following Graduate Attributes:

1. Enquiry and lifelong learning
2. Aspiration and personal development
3. Personal effectiveness

Keywords

Nutrition, food, diets, dietary change, climate change, climate crisis, food system, Challenge Course