Nutrition and Health Science – BSc (Hons)

The aim of the module is to equip students with the key academic and research skills needed to succeed at university.

Human Physiology 1 aims to introduce and provide students with an in-depth understanding of the structure and function of four physiological systems in the human body: the cardiovascular system, the musculoskeletal system, the respiratory system and the nervous system.

This module introduces the student to general introductory chemistry, including an introduction to matter, molecules, atomic theory, the periodic table, stoichiometry, acids, bases and salts, volumetric analysis, redox chemistry, and intermolecular forces.

This introductory module provides the student with a basic knowledge and understanding of human nutrition; including macro- and micronutrients (chemical structures, food sources, digestion and absorption, metabolism, storage and excretion); an introduction to nutrient requirements. and food based dietary guidelines.

This module will introduce students to the concept, models and principles of health promotion theory and practice to improve health and wellbeing.

This module provides students with a firm grounding in the basic applications of information technology, specifically spreadsheet skills for collating, manipulating and summarising data, for nutrition and health.

Human Physiology 2 aims to introduce and provide students with knowledge of the digestive system, metabolism and energy systems, fuel utilisation, endocrine system, and immune system.

This module provides students with a comprehensive understanding of the trace elements, water and the non-nutrient components (including alcohol) of food and drink and will further explore the scientific basis for the measurement and estimation of nutritional requirements and nutrition research.

This module introduces the student to thermochemistry, chemical equilibrium, chemical kinetics and the fundamentals of organic chemistry and biomolecules.

To develop an understanding of the genetic complexity of biological systems and inform students on the genetic structure and function in prokaryotes and eukaryotes.

The aim of this module is to introduce students to the fundamental quantitative principles underpinning the health sciences and to provide them with the necessary tools to deal with the quantitative aspects of the discipline, using a wide range of well-illustrated context-based examples.

The aim of this module is to enable students to develop an understanding of the concepts of health and wellness, a key priority for the Government and the whole of society, and will focus on lifestyle-related behaviours which are central to chronic diseases and poor health observed in modern-day society.

This module will provide the student with an understanding of the theoretical concepts and application of a variety of assessment methods and techniques used to assess nutritional status and how they are applied in individuals, population health and research.

This module will introduce students to the structure, function and metabolic processes of the main biomolecules, and also provide students with the necessary tools to solve chemical calculations.

The aim of this module is to provide students with an introduction to general Microbiology, and equip the students with the fundamental skills and knowledge of asepsis, microbial methodologies, and the role of microorganisms in industry, medicine and the environment.

The aim of this module is to develop the student’s comprehension of the principles of nutrition as they relate to sporting performance, training, and recovery.

The aim of this module is to provide students with an introduction to business, business modelling with particular emphasis on marketing and entrepreneurial skills.

The aim of this module is to examine the chemistry, structure and reactivity of the main functional groups in organic chemistry with a special emphasis on those molecules of biological interest and to develop an understanding and familiarity with mechanistic concepts.

The aim of this module is to give the student knowledge and understanding of the metabolism of macromolecules, the importance of enzymology for biochemical processes, and utilisation of metabolic energy by both mammalian and plant cells.

The purpose of this module is to provide students with a formal introduction to scientific research methods; the critical analysis of research; and the use of statistics in sports, exercise, and health science from factors related to designing a study through to the formal analysis of the data and the presentation of results.

The aim of this module is to provide students with an opportunity to augment their knowledge of food science, including the nature of foods and their ingredients, the sensory properties of foods, food preservation, processing, packaging and distribution and the impact of these and other factors on food quality.

To provide the student with the necessary knowledge and skills required for promoting health taking into account assessment of needs, methods, target groups, settings and timing of activities.

This module will enable the student to develop an understanding of evidence-based policy development in nutrition and health promotion from both a national and international perspective, including consideration of the planning, implementation and  assessment of specific health policies.

The aim of this module is to introduce the student to the broad theories and principles of psychology and provide a foundation for the application of psychology theories to nutrition and health science at individual, community and population levels.

The purpose of this module is to address a range of research methodologies relevant to the analysis, critique and understanding of the research process and to subsequently apply these methodologies to sport and health science related issues.

This module will examine the role of nutrition in public health, critically evaluate the purpose and effects of policies and strategies and provide opportunities to gain an appreciation of nutrition related actions in the community.

The aim of this module is to develop the student’s comprehension of the principles of nutrition as they relate to sporting performance, training, and recovery.

This module aims to explore how nutritional requirements change throughout the life cycle, from preconception to old age, and to strengthen students’ knowledge of nutritional requirements for specific population groups.

The aim of this module is to enable the student to apply psychological and sociological theories to lifestyle and health behaviours at an individual and societal level (community and population levels) and critically discuss psychological and sociological theories and research in the context of nutrition and health science.

This module aims to explore the underlying principles of public health epidemiology and how it can provide evidence for policy and public health agendas.

The aim of this module is to provide students with the opportunity to participate in a full-time work-place environment in the fields of Physical Activity and Health/Sport Science/Nutrition and Health Science and to apply their knowledge and skills in a practical, real-word setting while experiencing the culture, nature and structure of employment.

The purpose of this module is to engage students in formal scientific research as a means to develop skills in project management, data acquisition, evaluation and communication of scientific information.

The aim of this module is to explore and develop evidence based perspectives on broader aspects related to nutrition, health promotion and population health.

The aim of this module is to provide students with an in-depth understanding of public health and nutrition principles and practice in relation to behavioural change including; principles of key behaviour change theories and their application to intervention design, motivational counselling and learning styles.

This module will examine the potential and advances of biotechnology from a food perspective, describing biotechnology advances, methods, applications, safety, quality and nutrition across the food industry.

This module provides the student with an appreciation of the challenges regarding sustainability and food security and to develop an understanding of regulation and policy and how these have the potential to improve food systems.

The purpose of this module is to engage students in formal scientific research as a means to develop skills in project management, data acquisition, evaluation and communication of scientific information.

The aim of this module is to explore and develop evidence based perspectives on broader aspects related to nutrition, health promotion and population health.

The aim of this module is to introduce the students to applied metabolic biochemistry in health and disease from a nutritional perspective, these principles are illustrated through the detailed study of the interconnectivity and regulation of the major metabolic pathways for macro-nutrients in the body in healthy individuals and the disruption of key metabolic pathways in individuals living with disease e.g. diabetes mellitus, cardiovascular disease and obesity. A detailed consideration of metabolism of key micronutrients for health is also provided.

This module will provide the learner with detailed knowledge, understanding and appreciation of nutrition with regard to the prevention, management and treatment of human diseases; using both scientific evidence and practical formulation of therapeutic diets.