Human Nutrition (Taught)

Overview

Through this one-year course, you’ll develop the skills and knowledge to work as a nutritionist in both the health and food sectors.

You’ll study the theory behind nutritional sciences, exploring topics from food guidelines to biochemistry to the distribution and control of disease. You’ll also have sessions in our laboratories where you’ll complete food practical and nutritional assessment evaluations.

During practical sessions, we’ll help you to understand the assessments you might conduct as a nutritionist. We use patient case studies, so you might complete a nutritional assessment for a patient with Crohn’s disease or diabetes, or perhaps analyse a person’s diet.

Many of our students complete public health nutrition-based projects for their dissertations, focusing on areas they’re hoping to develop a career in. Recent topics include exploring the impact of eating patterns during the menopause, health benefits of vegan and vegetarian diets, impact of dietary acculturation on food intake, and understanding and adherence to dietary guidelines.

Features and Benefits:

• Practical sessions - You’ll have practical sessions where you explore topics such as food composition and how to conduct a nutritional assessment.

• Industry-standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.

• Teaching excellence Our teaching team includes registered nutritionists, food scientists and a dietician.

• Accredited course - This course is an AfN accredited course. This means that when you graduate, you're eligible to apply for direct entry to the UKVRN Register as a Registered Associate Nutritionist (ANutr).

• Nutrition clinic - You will have the opportunity to gain some experience working in our nutrition clinic where you can deliver 1-1 nutrition consultations with the general public and volunteer to deliver on our weight management intervention.