Nutrition
BSc (Hons)

Introduction to Nutrition 1 (Core)

This module aims to introduce the fundamental aspects of human nutrition. Roles, functions and metabolism of energy and nutrients together with sources and recommended intakes will be explored together with the concept of a balanced diet.

Introduction to Research (Core)

This module will introduce you to fundamental issues in research methods and design. It will cover basic data handling and manipulation skills within quantitative and qualitative approaches.

Professional Skills for Nutritionists (Core)

This module aims to introduce you to the academic, professional and personal development skills required of nutrition practitioners, and encourages you to become a reflective learner.

Introduction to Nutrition 2 (Core)

This module aims to further develop the fundamental aspects of human nutrition. Roles and functions of vitamins, minerals together with recommended intakes will be introduced together with the concept of a balanced diet. The focus of this module will be the micronutrients.

Introductory Physiology and Biochemistry (Core)

This module aims to provide you with knowledge and understanding of the basic principles of anatomy and physiology. The concept of physiological homeostasis in humans will be studied so you are confidently equipped with the scientific understanding underpinning further nutrition modules at Level 5.

Food Science (Core)

This module aims to explore the interaction of manufacturing, processing, storage, preparation and cooking on the composition, safety and sensory properties of foods.

Lifespan Nutrition (Core)

This module aims to develop your understanding of the role of nutrition from pre-conception to older adulthood. The role of diet in supporting health and well-being and preventing disease throughout these life stages will be explored, together with nutrition related conditions and interventions associated with each of the life stages.

Nutritional Assessment (Core)

This module aims to allow you to complete an appropriate nutritional assessment of an individual. The module will explore the range of methodologies available, their practical application and limitations.

Nutritional Biochemistry (Core)

This module aims to further develop the biochemical concepts that are introduced at Level 4 in Introductory Physiology and Biochemistry. It also aims to provide you with a coherent overview of the integration of metabolic processes within the body.

Nutrition for Health and Disease (Core)

The aim of this module is to explore the relationships between nutrition, health and disease and to consider the potential and methods for the prevention of disease in individuals and communities by changes to dietary intake. The module also aims to equip you with the skills to provide safe and appropriate healthy eating advice to clients.

Food Choice and Control of Food Intake (Core)

This module aims to introduce the concept of food choice and identify the range of factors that affect food choice in the modern context. These range from physiological factors such as hunger and appetite to socio-cultural ones such as gender, cultural background and socio-economic status. Contemporary sociological theories used to explain food choice will also be discussed. Additionally, behaviour change theories that are used to moderate food intake will be discussed.

Research Methods 2 (Core)

The aim of this module is to provide you with knowledge and understanding of the stages of the research process, from literature review, project design and ethical considerations through to presentation of findings to develop the skills necessary to carry out a class research project. This will enable you to put knowledge into context and will facilitate your ability to carry out a research project in year three.

Research Project (Core)

This module aims to allow you to make an in-depth study of a specific area within the area of health, nutrition and exercise either in a laboratory, community or workplace setting. It is designed to develop your knowledge and critical understanding of your selected topic.

Directed Study (Core)

This module will allow you to undertake an in-depth study of an aspect of nutrition from a theoretical perspective. The study will comprise an extensive review and analysis of relevant literature.

Public Health Nutrition (Core)

This modules aims to provide a detailed overview of the development of food and nutrition policies in the UK, EU and around the world, to consider how these are implemented to promote wider public health interest.

Clinical Nutrition (Optional)

This module aims to explore and apply the therapeutic role of diet in the management of disease. It also aims to illustrate the practical application of theoretical nutritional management.

Sports Nutrition (Optional)

This module aims to provide you with a critical analysis of current theories relating to diet and sporting performance.

Nutrition and the Athlete (Optional)

This module aims to provide the knowledge and skills to translate the principles of nutrition to improve performance into foods and eating patterns appropriate to the lifestyle of athletes, and addresses the practical application of sports nutrition.

Weight Management (Optional)

This module aims to explore the relationship between overnutrition, low levels of physical activity and chronic weight gain. In addition, the module will consider the evidence behind various dietary modifications, behaviour change strategies, drugs and surgery in the management of overweight and obesity.

Functional and Novel Foods (Optional)

The module aims to explore the role of nutraceuticals and functional foods in the diet. The module also aims to develop your understanding of the physiological role of these in the body and disease progression. The role of genetically modified (GM) foods in the future of food production and supply will also be discussed.

Nutrition and Genetics (Optional)

This module reflects the rapid incorporation of personalised nutrition and genetics within nutrition science.

It aims to address three main areas within the field of nutrition and genetics:

1. Molecular biology
2. Laboratory skills
3. Direct-to-consumer genetic tests

Anthropometry (Optional)

This module aims to provide you with knowledge, understanding of the methods and principles for assessment of body composition and practical measurements skills in anthropometry.

Managing in the Workplace (Optional)

In this module, you will consider the challenges of leadership and management. You will learn how these practices impact on the culture and success of an organisation through real-life examples. You will identify, observe and develop skills required to promote positive management practice and will analyse your own management style. You will be encouraged to consider leadership qualities and how you can demonstrate these at all levels in an organisation.

The Enterprising Workplace (Optional)

This module provides you with the opportunity to gain experience in the workplace whilst reflecting on, identifying and improving your own skills, knowledge and professional identity. You will be introduced to the concepts of enterprise, entrepreneurship and intrapreneurship and will explore how these exist within organisations.