Applied Human Nutrition (PGDip PGCert)

Course Structure

1. Human Nutrition (20 M credits) provides a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. It also critically evaluates methods used to assess nutrient intake at an individual and population level. The relationship between lifestyle and body composition will also be covered.
2. Food Science (20 M credits) covers the properties of food components and their role in foods. It specifically addresses the measurement of food quality (including nutritional composition and manipulation), sensory and physical attributes, microbiological aspects of food production and preservation, new product development and the role of functional foods.
3. Research Methods (20 M credits) provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation. Assessment is by coursework only.
4. Nutrition, Physical Activity and Health (20 M credits) examines the relationships between nutrition, physical activity and health outcomes in humans. In particular, the influence of diet and physical activity on cardiovascular disease, diabetes, cancer and obesity will be considered along with counselling and goal-setting for diet, nutrition and exercise.
5. International Nutrition (20 M credits) covers nutrition in the context of world health. It examines current international nutrition problems and their social context in developing countries, together with their treatment and prevention. It is oriented to a practical approach for their control. The subject gives emphasis to mother and child health and nutrition.
6. Current Research in Sport, Exercise and Nutrition (20 M credits) explores contemporary research in nutrition and sport and exercise. The class will promote discussion of latest findings from peer-reviewed journals through directed and independent reading of relevant literature.
7. Research Project (60 M credits) involves original research in the study of a specific topic in nutrition. Past research projects include the effect of cocoa beverages on blood pressure, nutrient losses in cooking, and fruit and vegetable consumption of the elderly cf WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.