Nutrition

This module provides a detailed examination of sources of metabolic energy and other nutrients required by human metabolism, including their sources in food and the UK diet and the consequences of sub-optimal intake or excess.  The students will gain a detailed understanding of nutritional biochemistry including the mechanisms for the integration of metabolism at the molecular, cellular and whole body levels. Nutrient requirements will be discussed with reference to UK Dietary Reference Values.  

Dr Catherine Graham, Module Lead: “I love teaching the ins and outs of where biology, chemistry and nutrition combine, and seeing students from different academic backgrounds work together to understand the fundamentals. This module delves into the science of human nutrition. It acts as the knot between many other modules.”

This module is a detailed study of the features and problems of nutrition-related disease in the UK, Europe and other prosperous countries and communities.  The module explores the relationship between food, health and chronic disease.  It is composed of three broad sections: nutrigenomics (the role of nutrients on gene expression and the genetic susceptibility to disease stages); chronic diseases (e.g. obesity, diabetes mellitus, cancer, cardiovascular disease, metabolic syndrome); and specialist topics (vegetarianism, alcohol).

Dr Catherine Graham, Module Lead: “My research area overlaps with this module, so students get to learn from a research-led perspective. Chronic disease is the leading cause of mortality in the world today. In Applied Human Nutrition students get to learn how we as nutritionists can contribute to tackling this.”

Fundamentals of Food Science is concerned with the chemical, biochemical, microbiological, physical and organoleptic properties of foods as specifically related to nutrition. It generally deals with foods between the times they are harvested to the time they are consumed. The central theme running through this module is food quality – in the context of nutritional content, physical properties, microbiological contamination, chemical composition and sensory levels of acceptability.

Dr Sangeetha Thondre, Module Lead: "I love talking to students about the link between food science and nutrition. It is important to know what is in the foods we buy, how they are processed and how we can ensure the quality and safety of foods".

This module examines a variety of approaches to motivate behavioural change with the aim of improving human health by addressing nutrition, exercise and other relevant factors in post-industrialised nations. The syllabus includes Introduction to health psychology, Predicting health behaviours, Health behaviour change, Government health policy, Psychological issues in nutrition and exercise and Health psychology applications

This module introduces students to past and current research paradigms used within Sport and
Health Sciences. It will enable students to develop a critical approach to research and to explore and
apply associated philosophical, methodological, analytical and ethical issues to their own small-scale
research project. It will provide an exploration of some of the fundamental concepts and practices
that underpin the research process including research design, literature critique and critical analysis
of research.

Dr Rianne Costello, Module Lead: “Based on some of the work from my PhD and my sports
nutritionist background, I have a particular interest in looking past the group mean and assessing the
inter-individual differences and variability in data. I will use some of my expertise in this area to help
develop your research skills and improve your critical eye when reading research papers and
designing experimental studies.”

This module investigates the ways in which physical inactivity impacts human health. Evidence from the scientific literature is evaluated to investigate a role for physical inactivity in development of e.g. obesity, insulin resistance syndrome, cancer and development of cardiovascular disease. The role of physical activity is also examined in reducing the morbidity and mortality associated with these diseases and aging.

This module develops the knowledge and experience gained by students via the level 4 module ‘Professional practise for Nutritionists 1’. The students will learn about research guidelines and ethical considerations required to act in the best interest of clients. The module also requires students to do a field visit of a minimum of 6 hours in a food industry, nutrition or public health setting. Students will be provided with opportunities to reflect deeply on their existing skills, knowledge and learning and encouraged to identify areas that need further development.

Dr Rianne Costello, Module Lead: “I will also share some of my top tips about how to transition from the nutrition student to the nutrition graduate professional. This module will help to show you all the different career pathways available to you following University. You will hear from different academic and industry experts to successful Brookes Alumni who have gone on to establish their own businesses.”

This module is a detailed study of the changes in nutritional requirements throughout the lifecycle. It will explore the role of diet and nutrition in supporting growth, development and health at each life stage and highlight the potential influence of diet and food choice on health throughout the lifespan. The role of nutrition from pre conception through childhood, adolescence and adulthood, through to the end of life will be studied. Emphasis will also be on the biochemical and physiological changes that occur throughout the human lifespan, together with an understanding of nutrition-related conditions associated with each life stage.

Dr Vasiliki Iatridi, Module Lead: “In this module, I get the opportunity to bring together my long experience as a Nutritionist/Dietitian in counselling children and adults on diet and health and as a researcher in contributing to projects involving participants as young as infants and others in their later years.”

A placement gives you the opportunity to apply the knowledge you've learnt within an organisation.  You will develop skills that enhance your employability, and gain an insight into working in the nutrition and food industry.  

Part of the experience is finding the placement yourself. We can suggest suitable employers through our network of contacts.

This module provides an opportunity to explore a topic of interest, allowing you the freedom to discover advances in nutrition and to generate new ideas. You will gain an understanding of your topic through primary and secondary research by pursuing a critical inquiry in an area of nutrition. You will engage with research methodology and academic literature in a reflective and analytical fashion. You will choose a subject and methodology in collaboration with an academic supervisor. This allows you to develop and enhance a research question, explore a range of issues related to nutrition, and to develop the graduate attributes important for your development and future career.

Dr Jonathan Tammam, Module Lead: “My favourite part of teaching this module is to see students focus on a substantial research project and grow into independent thinkers. Some students present their work at conferences and publish in academic journals, which makes me especially proud.”

This module provides a detailed study of nutrition theory and practice within a clinical setting. It takes a 'process' approach to clinical nutrition and outlines the general principles and processes that underlie most clinical cases. The module will explore human energy requirements during health, disease states and in clinical settings. It also investigates the management of nutrition-related diseases, and the uses of clinical dietary therapy and therapeutic diets. It also examines the underpinning supporting research evidence for clinical practice as appropriate. The focus will be on nutritional management of common diseases such as cardiovascular disease, type 1 & 2 diabetes, gastrointestinal disorders, and renal/liver disease.

Dr Alaeddine El-Chab, Module Lead: “This is my favourite module to lead. I cover topics that I am very passionate about as a nutritionist. For this module, I will bring my dietetic and clinical background together with my experience working at a hospital.”

In this module students study the factors influencing human energy regulation and the development and treatment of obesity. This includes the concept of energy balance and discusses the measures and implications of basal metabolic rate (BMR) and the factors controlling energy intake and energy expenditure as part of the body’s internal balancing act. Development of overweight and obesity is controlled by environmental, socioeconomic, genetic and diet-related factors. Understanding these factors and the methods for measuring energy requirement are important for energy regulation and prevention of obesity.

Dr Catherine Graham, Module Lead: “Being one of the last modules in our degree path this module links many aspects together, from biochemistry to treatment and prevention. This is a fantastic module, full of debates, practicals, and combining the creative with the scientific.”

This module investigates the relationship between food and human health by concentrating on functional foods and their potential and proven health benefits, and also on techniques used to modify and optimise the nutritional composition of food products. The syllabus includes the development process for new food products, modification of recipes to meet nutritional guidelines including the use of fat, sugar and salt replacers, implications of food reformulation for the stability of food products, and the procedures for approval of health claims for new or reformulated food products.

Dr Vasiliki Iatridi, Module Lead: “Understanding early on in my collaborations as a consultant the barriers of miscommunication between Nutritionists who focus on people's healthy eating and the Food industry that aims to please consumers' pallets, the Functional Food and Food Product Development module has been designed to bring these two worlds together.”

This module introduces students to nutritional issues specific to global populations consolidating knowledge on topics such as wasting, stunting, micronutrient deficiencies, chronic diseases and complications with infectious diseases. Nutritional epidemiology and policies to address maternal nutrition, infant feeding, emergency nutrition and food security are also reinforced in this module. 

Dr Sangeetha Thondre, Module Lead: "This module opens a whole new world to nutrition students. It is fascinating to discuss the global challenges ranging from child malnutrition to nutrition transition and food sustainability."  

This module develops the knowledge and experience gained via the module ‘Professional practice for Nutritionists 2’ and prepares you for future practice as nutritionists in food industry, community, research or public health. There will be sessions on the legal context of nutrition practice and relevance of intellectual property issues taught by the Research and Development staff at Oxford Brookes. The module also requires you to prepare a personal statement demonstrating your knowledge and understanding in nutrition to meet the core competencies of the AfN.

Dr Shelly Coe, Module Lead: “Professional Practice for Nutritionists 3 includes lectures from alumni and consultants from the nutrition field and allows me to welcome back past students from over the years. It’s very rewarding to see our graduates excel in the nutrition field. Current students are also able to meet nutritionists from different backgrounds who have been successful in the profession.”

This module provides a detailed examination of nutrition as it relates to sport and exercise. Consideration is given to the role of nutrition in influencing sport and exercise performance, training adaptations and recovery from exercise. In addition, it provides students with an opportunity to apply and extend their learning to examine the effects of nutrition on responses to exercise through a group project which is completed over repeated weeks.

This module aims to provide you with opportunity to apply the theory taught in other modules to practical contexts. The authentic, real life, work-based contexts will provide you the opportunity to construct knowledge in situ providing the you with real resonance. An additional aim of the module is the enhancement of your employability on completion of their relevant programme. It is also anticipated that you will gain a better understanding of their future career direction and be able to identify future professional development opportunities.

This module involves individual or group work on an appropriate topic constructed under the supervision of the module leader, with prior approval of the field committee. This study may be work based, enabling students to gain recognition and academic credit for learning gained through their professional practice or employment or from an in-depth study of their own high level sporting performance.