Human Nutrition BSc (Hons)

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year one
Biochemistry
Year: 1

This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail

Human Physiology & Anatomy
Year: 1

This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.

Medical Cell Biology
Year: 1

This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.

Chemistry and Pharmacology
Year: 1

This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.

Practical and Laboratory Skills
Year: 1

This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.

Introduction to Nutrition, Study Skills & Biostatistics
Year: 1

This module introduces the basic scientific concepts of human nutrition and the principles of healthy eating, along with an introduction to learning in a university setting, including scientific information retrieval and handling. It also introduces the basic statistical methods essential to scientific analysis and the use of selective software packages for the analysis and presentation of data. Teaching methods include lectures, computer laboratory classes and tutorials.

Psychology Applied to Health
Year: 1

The focus of this module is to introduce psychological perspectives to examine contemporary health issues. The module will introduce students to the field of health psychology, and provide an awareness of the role of psychological theory to understand health behaviour. Important themes are the relationships between human behaviour and health outcomes, and the importance of psychological processes to understand and change health behaviours.

Year two
Global Innovation-led Entrepreneurship
Year: 2

This module aims to provide students with the opportunity to develop enterprise competences, transferable skills and global perspectives. The module will be taught by lectures, case studies and tutorials. The module is delivered by blended learning where in class sessions are supplemented with lecture materials and other learning resources. Students will be required to create a new venture idea in the broad field of food and human nutrition, and carry out a group new venture planning project.

Clinical biochemistry
Year: 2

This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.

Pathophysiology
Year: 2

This module is designed to provide understanding of key concepts in pathology sufficient to underpin further study in the biomedical sciences

Immunology
Year: 2

This module is designed to provide students with an understanding of the key concepts in immunology sufficient to underpin further study in the biomedical sciences

Food science
Year: 2

The module provides an integrated overview of food science and technology including principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

Epidemiology and statistics
Year: 2

This module is designed to provide understanding of key concepts in epidemiology and statistics sufficient to underpin further study in nutrition science.

Assessment of Nutritional Status
Year: 2

This module is designed to promote an understanding of the fundamentals of body composition and the principles, uses and limitations of anthropometry and dietary assessment methodology for the evaluation of nutrient intake data and nutritional status of individuals and groups.

Nutrition Through the Lifecycle
Year: 2

This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.

Practical Application of Nutrition in the Food Industry
Year: 2

Nutritionists have many pertinent roles within the food industry, from new product development to global food regulation. This module will give a basic introduction to topics such as food regulation, new product development, people in production and careers in the food industry and give students an insight to how nutrition is applied in the food industry.

Future Orientated Professional Skills Development
Year: 2

This module encourages students to focus on SMART Careers Action Planning to target experiential learning opportunities including, but not limited to, Diploma in Professional Practice placements, work and / or study abroad, part time employment opportunities', volunteering and internships, to further enhance their career prospects. It will allow them to understand and prepare for a and successfully participate in a range range of selection methods used in recruitment.

Applied Genetics
Year: 2

This module is optional

This module considers genetic defects that contribute to human disease with study of recombinant DNA techniques, human inheritance, chromosomal aberrancies and inborn errors of metabolism, carcinogenesis and ageing. Practical experience of contemporary molecular biological techniques is also provided. Advances in molecular genetics and the human genome project are also discussed and provide an appreciation of the potential for improved diagnostics and therapeutics

Biosciences for Nutrition
Year: 2

This module is optional

This module introduces Nutrition students to the basic concepts of Pharmacology, Genetics and Microbiology, sufficient to underpin further study.

Year three
Transferable Skills: Biosciences
Year: 3

This module aims to provide students with the opportunity to develop transferable and study skills in a food and nutrition or human nutrition or biosciences context. Students articulate their knowledge of a topic drawn for their educational background, and also develop their scientific writing skills based on a specified topic in food and nutrition or human nutrition or biosciences. The module is taught by lectures, tutorials, seminars and practicals.

Human Nutrition/Food and Nutrition Placement - Diploma in Professional Practice (DPP)
Year: 3

This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.

Human Nutrition / Food and Nutrition Placement -Diploma in International Academic Studies (DIAS)
Year: 3

This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.

Year four
Biochemistry and Molecular Nutrition
Year: 4

This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Nutrition Research Methodology
Year: 4

This module gives an integrated overview of nutrition and food research as the basis for advancing knowledge to inform practice in dietetics, the production and promotion of foods for commerce and health, and future research. The value of the scientific literature, and the rationale and inherent limitations of research are explained. Quantitative research methodology and a selected range of experimental approaches are described and critically evaluated. The module includes practical sessions, seminars, tutorials, a literature review, and a presentation.

Food, Nutrition and Dietetics Research project
Year: 4

This module provides experience of the research process and involves the final planning, organisation, conduct, critical analysis and reporting of a substantial, independent, original, research study undertaken within the field of food and nutrition under the supervision of a member of academic or academic related staff.

Clinical & Molecular Genetics
Year: 4

This module is optional

The module considers in depth, key areas of genetics and introduces specialised topics based on recent advances and current considerations in the human and molecular genetics field. The application of available genomic/SNP data towards stratified and personalised medicine will be discussed.

Health Promotion and Nutrition Education
Year: 4

This module is optional

This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling.

Sport & Exercise Nutrition
Year: 4

This module is optional

This module provides an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in athletic performance.

Clinical Nutrition
Year: 4

This module is optional

This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.

Diet and clinical medicine
Year: 4

This module is optional

This module provides an integrated study of the role of diet therapy in the treatment of disease. Building on the concepts developed in module NUT503 Clinical Nutrition in semester 1, it explores the rationale for and application of dietary modifications for patients with specific diseases and the means of evaluating dietary treatments. This knowledge is integrated with an understanding of the medical aspects of common disease states.