Programme Spec Nutrition and Human Health

Overview

Course Summary

We are increasingly aware of the importance of diet and lifestyle in promoting good health, and this degree course reflects the growing demand for more knowledge and understanding of the interactions between nutrition, our lifestyles, health and disease.  BSc (Hons) Nutrition and Human Health examines nutrition and health of the human body; explores the causes and physiology of disease, and considers ways in which human health can be improved. It involves study of the science of nutrition, human biology and health to explore a range of subjects including nutritional analysis, obesity, food safety, nutritional intervention and disease. The degree has a strong scientific component, emphasising the importance of the scientific method and a rigorous empirical approach. The social and behavioural dimension is also recognised as an important factor in many of the nutritional health issues, and this is also feature of the programme.  

Course Aims

• Enable you to develop a detailed knowledge of the role of diet, food and nutrients in the maintenance of health and in the prevention, causation and amelioration of disease
• Develop your understanding of nutritional physiology and biochemistry
• Develop your ability to undertake analytical assessment of food composition and quality using a range of methodologies
• Provide you with the knowledge and skills required for employment specifically within the field of nutrition and human health, and more generally, graduate level employment
• Develop the skills you will need to communicate scientific data and information
• Develop your ability to utilise and critically evaluate the validity and reliability of a range methods for acquiring and interpreting information about diet, nutritional and physiological status
• Provide you with the skills required to critically evaluate the current research literature in nutrition and human health
• Provide you with an understanding of the behavioural, social and economic factors which influence food choice and consumption
• Enable you to become an independent learner
• Make a contribution to widening participation in science higher education in the region

Core Skills

In addition to an extensive range of subject related skills such as nutritional assessment and laboratory skills, students will gain many transferable skills including team working, communication skills, time management and organisation skills. These are invaluable for developing successful graduate careers

Module Framework and Module Description

 

 

Full time students typically undertake 6 modules each year for three years. The course structure is indicated in the table below.

BSc (Hons) Nutrition and Human Health   

First Year (Level 4)	Second Year (Level 5)	Third Year (Level 6)
Human Physiology and Biomeasurement (40)	Research Methods and Statistics (40)	Dissertation (40)
Biochemistry and Cell Biology for Nutrition and Health (40)	Applied Nutrition and Biochemistry (40)	Obesity and other Contemporary Issues in Nutrition (40)
Food Quality and Production (20)	Health, Disease and Diagnosis (20) (option)	Biochemical and Nutrition Analysis (20)
Introduction to Health, Wellbeing and Disease (20)	Health Psychology (20)	Nutrition Across the Lifespan (option) (20)
	Work-based Experience (20) (option)	Independent Study (20) (option)

 

All modules are either 40 or 20 credits as indicated in brackets. You will study modules up to the value of 120 credits each year if studying full-time, or 80 credits if part-time.

Pre-requisites are indicated by arrows

An outline description of the available modules is shown below. 

First Year Modules (Level 4)

Introduction to Health, Wellbeing and Disease

 

This module introduces you to essential concepts and current issues in health, wellbeing and disease. The module is interdisciplinary in approach, encouraging you to appreciate that health is not just about being free of disease and that many of our current health issues require contributions from a range of disciplines. You will study some of the causes and pathophsyiology of a range of diseases and disorders; the role of social, economic, behavioural, cultural and environmental factors in health, wellbeing and disease; and explore some of the reasons for the health inequalities that exist in society. You will also be introduced to the principles of health promotion.

 

Human Physiology and Biomeasurement

A thorough understanding of human physiology, maintenance of homeostasis and how physiological parameters are measured are key aspects to the study of nutrition and human health.  In this module you will study the ways in which different organ systems contribute to homeostasis both from a theoretical and practical perspective. The module includes study of the cardiovascular, respiratory, nervous, muscular, skeletal, renal and endocrine systems. Practicals will be used to develop laboratory skills and data analysis and interpretation skills.

Food Quality and Production

Healthy populations require food that is of an appropriate nutritional quality and is safe for consumption. In this module you will examine some of the ways in which food production and processing influences nutritional quality and human health. Food microbiology, contaminants and toxins are also studied including how to prevent harm from these sources. Finally, the role of quality assurance systems within the food industry and current legislative and regulatory structures that protect consumer health will be discussed through examination of case studies.  Through debates of contentious issues e.g. GM foods, you will also gain an appreciation of the highly political nature of food.

Healthy populations require food that is of an appropriate nutritional quality and is safe for consumption. In this module you will examine some of the ways in which food production and processing influences nutritional quality and human health. Food microbiology, contaminants and toxins are also studied including how to prevent harm from these sources. Finally, the role of quality assurance systems within the food industry and current legislative and regulatory structures that protect consumer health will be discussed through examination of case studies.  Through debates of contentious issues e.g. GM foods, you will also gain an appreciation of the highly political nature of food.

Biochemistry and Cell Biology for Nutrition and Health

This highly practical module is designed to provide you with the underpinning practical and theoretical skills which you will use in subsequent levels of study. The module begins with fundamental biochemistry starting from basic atomic structure and bonding, through to the structure, function and metabolism of macromolecules e.g. carbohydrates, particularly those consumed in the diet. The relationship between nutritional intake, physical activity and health is also examined. In the latter part of the module you will consider aspects of cell biology such as the structure and function of cells, techniques for studying cells, cell growth and division, genetics and biomembranes. You will also be introduced to the range of chemical substances in food and processes taking place within the body at a molecular level.

This highly practical module is designed to provide you with the underpinning practical and theoretical skills which you will use in subsequent levels of study. The module begins with fundamental biochemistry starting from basic atomic structure and bonding, through to the structure, function and metabolism of macromolecules e.g. carbohydrates, particularly those consumed in the diet. The relationship between nutritional intake, physical activity and health is also examined. In the latter part of the module you will consider aspects of cell biology such as the structure and function of cells, techniques for studying cells, cell growth and division, genetics and biomembranes. You will also be introduced to the range of chemical substances in food and processes taking place within the body at a molecular level.

Second Year Modules (Level 5)

Health Psychology

 

 

Applied Nutrition and Biochemistry

This module explores the links between biochemistry, physiology, nutrition and human health, and will provide you with the skills needed to collect, process, interpret and evaluate dietary, nutritional and biochemical data. A major focus of this module will involve developing skills in the methods used for dietary analysis and evaluation, and will provide you with a detailed knowledge of nutritional assessment and advice.

Health, Disease and Diagnosis (Optional)

In this module you will review the nature of and causation of disease (environmental and genetic factors) and link the characteristics of disease to the signs and symptoms utilised in diagnosis.   You will also consider the scientific methods involved in the investigation of disease and the application of these methods in the clinical environment. The module will also give you the opportunity to investigate the positive and negative effects of diet on health and disease.

Work-based Experience (Optional)

This module is designed to provide you with the opportunity to enhance your employability skills and experience through undertaking a 100 hour period of work-based experience in a placement relevant to nutrition and human health. Previous placements have been with the World Cancer Research Fund, AimHigher, the Mind Exercise Nutrition Do it (MEND) programme and teaching in schools. Undertaking this module will help to enhance and apply the knowledge and skills you have gained during your studies to the workplace, and reflect on your career and personal development. This module can also be undertaken by students who are already in relevant employment, thereby enhancing career development. This module is designed to provide you with the opportunity to enhance your employability skills and experience through undertaking a 100 hour period of work-based experience in a placement relevant to nutrition and human health. Previous placements have been with the World Cancer Research Fund, AimHigher, the Mind Exercise Nutrition Do it (MEND) programme and teaching in schools. Undertaking this module will help to enhance and apply the knowledge and skills you have gained during your studies to the workplace, and reflect on your career and personal development. This module can also be undertaken by students who are already in relevant employment, thereby enhancing career development. 

Research Methods and Statistics

Ever wondered how the latest research on nutrition is produced? Or just how accurate the current data and statistics for obesity are? Effective scientists need to understand how experimentation and numerical analysis of data drives science.  You will study and apply the principles of scientific research and the planning and design of experiments. You will learn about literature searching and the preparation of papers for publication and/or oral presentation to the scientific community. It will also enable you to understand, interpret and apply most of the statistical techniques that you will see in published articles and allow you to emulate such analysis in your own work.

Third Year Modules (Level 6)

Obesity and other Contemporary Issues in Nutrition

In this module you will consider and evaluate factors such as food choice, food marketing, nutrition communication, behaviour and public health nutrition, and the role this has in improving health and wellbeing. The important debates surrounding current biological aspects of using nutrition to improve health shall also be considered including food processing and genetic modification. The final part of the module draws together the biological, psychological, social and political factors that influence obesity in order to examine the strategies for its management for individuals and society as a whole.

Nutrition Across the Lifespan (Optional)

In this module you will examine the nutritional requirements of humans throughout the lifespan. The changing physiological status and subsequent changes in nutritional requirements will be studied along with a critical appraisal of how this is met with respect to diet, socio-economic status, geography and education. You will also examine the communication of dietary recommendations to user groups and assess its effectiveness. In this module you will examine the nutritional requirements of humans throughout the lifespan. The changing physiological status and subsequent changes in nutritional requirements will be studied along with a critical appraisal of how this is met with respect to diet, socio-economic status, geography and education. You will also examine the communication of dietary recommendations to user groups and assess its effectiveness.

Biochemical and Nutrition Analysis

This module will give you an understanding of how biochemical nutritional analysis is conducted in order to demonstrate the fundamental origins of the data used to assess the nutritional value of food. In particular this module will provide a thorough grounding if you wish to pursue a career in laboratory based nutrition research. For all students, the module will demystify the process by which nutrition analysis occurs, empowering you to better understand the scientific literature.

 As well as undertaking practical experimentation which will demonstrate underlying concepts, and develop a range of transferable skills including numeracy, measurement and interpretation, you will also undertake critical evaluation of the methods used and examine how they are applied.

Independent Study (Optional)

This module has been developed with the understanding that a number of students may develop careers which involve communicating their subject to a wider audience, for example in an educational or advisory setting. As such this module is particularly suitable for those students wishing to pursue a career in science education, or a career which may involve translating complex scientific information and communicating it to a wider audience, for example nutritional advice.

 The module thus enables you to gain an in-depth knowledge of an advanced research topic and to organise, analyse and evaluate that topic through a literature review. The outcomes from the literature review will then be used to produce a communication or education piece which demonstrates an ability to simplify and communicate complex scientific information, and has utility for a named client group.  

Dissertation

The dissertation module provides you with the opportunity to develop an area of scientific interest arising from either course-based or work-based experience. The focus of the dissertation will be a research-based study, central to which will be some form of hypothesis testing or problem solving. It will enable you to utilise practical, intellectual and decision making skills developed on the programme and apply them in novel situations. The dissertation provides a mechanism for the development of autonomy whilst undertaking a problem solving approach to a research topic. Past topics have included nutritional composition of organic and conventionally produced foods; nutritional requirements of HIV sufferers; analysis of fatty acids in milk; antioxidants and fruit juices; and anti-microbial properties of plant extracts.

Teaching, Learning and Assessment

A diverse range of teaching, learning and assessment strategies are used on the course. Examples include interactive lectures and seminars; laboratory work;  group discussions; problem based learning; group activities; case study analysis and the use of the online Virtual Learning Environment (VLE). Through the VLE students have access to module content, including additional reading material, power point presentations, and links to relevant websites.  Discussion boards are used to encourage students to engage in academic discussions with their peers and staff. Guest speakers and visits to external organisations are also used to give an extra dimension to the teaching and learning.

A diverse range of assessments are used to demonstrate your learning including laboratory practical reports; a time constrained assignment; physiological assessments; nutritional evaluations; critical essays; exams; presentations, including peer-assessed presentations; literature reviews; and a research dissertation.

In meeting our aim to widen access, the teaching and learning strategy incorporates interactive teaching methods, thus enabling tutors to gauge the needs of individuals and adapt teaching and learning methods as appropriate.

The department is equipped with a range of laboratories and equipment to support the learning and teaching, including:

High performance Liquid Chromatography

Gas Chromatography

Nutritional analysis software

ELISA plate readers

Blood photometers

Spectrophotometers

Anthropometrics set

Online gas analysers

Sphygmomanometers

Glucose monitors 

Timetabling

The course is modular, consisting of modules worth 40 and 20 credits. A combination of two 40 credit and two 20 credit modules are studied at each level throughout the year. Full time students will therefore take 120 credits in any one academic year and will expect to complete the course in three years. Teaching of the modules begins at the end of September and finishes at the end of May, with breaks for Christmas, Easter and Summer holidays. Reading weeks mid-term allow for consolidation of course material. In total this gives 28 learning weeks, with approximately twelve hours per week contact for a full-time student. Part-time students may take up to 80 credits in one academic year and can complete the course in a minimum of 5 years. All students will be expected to undertake approximately three hours of independent study for every hour of contact time. Students will be provided with timetables when they join the course.

Work Placements

Getting a degree is just one part of your way to gaining employment. To improve the employability of our graduates, we therefore offer an optional work experience module in the second year, which enables students to utilise and develop their skills within a relevant work environment. This is a great opportunity for students to enhance their job prospects for after their studies. In addition, we encourage students to undertake any relevant voluntary or paid work experience, utilising our contacts in our network of employers, and to apply for summer internships with larger organisations e.g. the NHS.

Tutorial and Study Support

In addition to the teaching and practical sessions, we have a very strong tutorial support system which provides support to you during your studies. You will be assigned a personal tutor who will meet with you regularly to discuss progress on the course and assist in areas of difficulty. The teaching team are dedicated to ensuring students have the best possible experience, so are keen to help and support wherever possible. There are also central services in areas such as study support and financial support.

Opportunities on Completion of the Course

Post-course opportunities are diverse. They include post-graduate study, research, and employment in a range of nutrition/health/lifestyle related occupations. Secondary science and PE teaching (after a one-year PGCE) are also popular. Some possible destinations of graduates are detailed below:

• Working in health improvement on programmes such as Surestart, with groups or communities to promote nutrition and wellbeing, for example providing advice on nutrition to different client groups e.g. low-income families. Such work is often through commissions such as the NHS and Borough Councils.
• Working in a more clinically related role e.g. as a Dietetic Assistant working alongside dietitians in the NHS
• Project Officer in nutrition/public health
• Community Weight management team
• Health Improvement Coordinators / Managers e.g. in initiatives on obesity
• Community Nutritionists
• Research Nutritionist e.g. laboratory based biochemical aspects of nutrition
• Industry Nutritionist e.g. working for a food manufacturer providing advice in nutritional health
• Development and International Public Health Nutrition
• Nutrition and health consultancy

There is also a range of post-graduate study opportunities including MSc and PhD. Examples include:

• MSc Public Health Nutrition
• MSc Human Nutrition
• MSc Dietetics

In addition, the transferable skills and cognitive skills developed within both of the degree programmes mean that graduates are eligible to enter the more general graduate employment market. In particular, the well developed numerical and analytical abilities developed on the programmes would enable graduates to offer a range of valuable skills to graduate recruiters in a diverse range of fields outside science.

 

Content and Modules

Further Information