This unit provides students with core knowledge of dietary sources of energy, nutrients and bioactive constituents of food, nutrient deficiencies and excesses in the human diet. It also considers the impact on the development of disease across the lifespan. You will develop a comprehensive understanding of nutrients and non-nutrient bioactive compounds. Dietary recommendations and analysis programmes will be discussed in relation to the improvement of population health and the nutritional adequacy of a variety of diets.
This unit will evaluate the various approaches towards achieving sustainable diets, including giving equal weight to nutrition and public health, the environment, socio-cultural issues, food quality, economics and governance.
This unit explores the evidence base including scientific study and design, for the role of food and nutrient intake in health and disease from a community and population perspective. The unit further expands on the links between key health determinants around poverty, food choice and nutrition.
Nutrition in Practice
The unit will provide you with an understanding of meal planning and food preparation. The unit explores the sociological, economic and cultural influences on food choice, diet and health behaviours, developing practical understanding of the culinary barriers to optimum nutrition, health and wellbeing. You will work practically and creatively with a range of foods to plan menus, prepare food, estimate portion size and nutrient content to better understand our relationship with food.
This unit will deliver core knowledge and skills to enable you to assess and analyse an individual’s nutritional status using dietary intake (measurement of an individual’s food intake, calculation of their nutritional requirements and potential management strategies) and body composition assessment. You will learn assessment of nutritional status using standard and advanced anthropometric methods. You will also learn a range of dietary intake assessment methods, the calculation of nutritional requirements and identify practical management strategies should the need for nutritional intervention be identified. This unit includes teaching on dietary-related diseases and conditions and covers practical skills in designing individual level dietary support and interventions.
Molecular Nutrition and Biochemistry
This unit is aimed at extending your knowledge of the role of nutrients within the human body by exploring molecular and biochemical pathways in which macro and micronutrients are metabolised. You will explore the role of diet in the development of disease and of the needs and goals of industrialised food formulation and production in meeting human nutritional requirements. The unit also develops your ability to present complex scientific knowledge visually and verbally to both lay and scientific audiences.
This unit examines the theory, methods and applications of health promotion in the context of changing individual and population behaviours for the improvement of society’s health.
Food Composition and Analysis
Students will undertake activities involving the analysis of food samples from across the production chain, examine and analyse the structure and functionality of food macromolecules (proteins, fats, carbohydrates) and the influence of chemical profile on the characteristics and quality of foods, and how these can be modified by food processing. You will also become familiar with laboratory techniques in food chemistry analysis of ingredients and composition.
Dissertation with Research Methods
In this unit you will design and undertake a significant scientific research study on a topic of professional interest and relevance in your specialist study area.