Good nutrition is fundamental to living a long, full and rewarding life. Nutrition related ill-health is a major factor that contributes towards preventable disease including obesity and many of the non-communicable diseases on both a national and global scale: diabetes, cardiovascular disease and cancer.
This is the first course of its kind in the UK to explore the role of behaviour in guiding diet and nutrition and the effects of diet and nutrition on shaping behaviour. It will provide a solid foundation in the physiology and biochemistry of nutrition, which is complemented by units focused on the role of nutrition in behaviour and cognition and the management of associated clinical conditions.
A Bachelors Honours degree, 2:2 or above in the clinical/life sciences, psychology, nursing or equivalent area. Health professionals with non-traditional academic backgrounds will also be considered. If English is not your first language you´ll need IELTS 6.5 (Academic) or above.
Advanced research methods: The module will provide an overview on experimental, survey and qualitative research strategies together with the relevant data analytic techniques and analytic software. The module will also reflect recent developments in medical research such as the need for effect size, power and sample size calculations.
Contemporary nutrition: The aim of this unit is to enable students to develop and broaden their in depth knowledge of the latest research findings within the context of the interaction between nutrients, physiological functions and the health conditions they influence. The course of lectures will aim to provide integrated information on nutrition, physiology, health and disease and public health applications – all in one unit.
Nutrition and brain function across the lifespan: This module provides an advanced insight into the interaction between nutrition and brain research and gives a core of knowledge about the role of nutrition in brain disorders from pre-conception to old age. It is designed to discuss the topical issues, such as development, neurological and neuro-degenerative disorders, neuro-protection and recent theories of theneuro-immuno-endocrine axis.
Nutrition, health and psychology: The course of lectures will encompass a review of recent evidence and current thinking on the control of appetite, food intake and the regulation of energy balance. A major aim of this unit is to enable students to develop a detailed understanding of the interplay between the physiological and psychological (behavioural) regulatory processes underpinning the control of feeding and energy intake with a view to improve health and quality of life among individuals and groups in the community.
Nutrition in the prevention and management of disease: This module examines foundations of nutrition, for example macro nutrients and micro nutrients, vitamins, methods of assessing dietary intake and nutritional status, energy and nutrient requirements, basic metabolic pathways related to nutrition, and function of nutrient digestion and absorption. It also evaluates the prevention and management of disease in the community setting, for example gastro intestinal disorders (i.e., celiac disease, inflammatory bowel disease, and irritable bowel syndrome), food intolerances and allergies, obesity and metabolic disorders, cancer and heart disease.
Dissertation project: This is a student-managed piece of work that is undertaken with guidance from academic supervisors. The unit encourages students to draw on prior learning and aims to develop their ability for independent study and project management. It seeks to expand their knowledge and/or practice in a complex professional context.
Evidencing professional learning: This unit aims to develop student´s critical evaluation of advanced scholarship in a particular area through attending a structured learning event.
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