In this unit, we'll provide you with core knowledge of dietary sources of energy, nutrients and bioactive constituents of food, nutrient deficiencies and excesses in the human diet. You'll consider the impact on the development of disease across the lifespan. You'll also develop a comprehensive understanding of nutrients and non-nutrient bioactive compounds. You'll discuss dietary recommendations and analyse programmes with the aim to improve the health of the population and the nutritional adequacy of a variety of diets.
In this unit you'll 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
We've designed this unit to provide you with an understanding of meal planning and food preparation. You'll explore 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'll 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.
In this unit, we'll deliver core knowledge and skills to enable you to assess and analyse an individual’s nutritional status using dietary intake and body composition assessment.. You'll do this by measuring an individual’s food intake, calculating their nutritional requirements and developing potential management strategies. You'll learn to assess nutritional status using standard and advanced anthropometric methods. You'll also learn a range of dietary intake assessment methods, the calculation of nutritional requirements and practical management strategies, should you identify the need for nutritional intervention. We'll also teach you about dietary-related diseases and conditions, and covers practical skills in designing individual level dietary support and interventions.
Molecular Nutrition and Biochemistry
In this unit you'll extend 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'll 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. This unit also develops your ability to present complex scientific knowledge visually and verbally to both lay and scientific audiences.
In this unit, you'll examine 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
In this unit you'll 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'll also become familiar with laboratory techniques in food chemistry analysis of ingredients and composition.
Dissertation with Research Methods
In this unit, you'll design and undertake a significant scientific research study on a topic of professional interest and relevance in your specialist study area.