Nutrition Physiology and Anatomy provides you with a foundational understanding of the human body. You will be introduced to the organ systems within the body and to the chemical building blocks of life (DNA, protein, fat and carbohydrate). This will enable you to understand how the metabolism of nutrients interact with organ systems to play a role in the prevention, causation and treatment of disease.

Introduction to Nutrition, Lifestyles and Culture introduces you to issues related to nutrition, individual’s lifestyles and eating habits within the social contexts of regions and societies. The importance of addressing the needs of different cultural requirements and religious beliefs to improve eating habits and promote positive health outcomes is highlighted.

Psychosocial Approaches to Health Behaviours focuses on the concept of health and ill health within our society and explores individual responses to health behavioural choices affecting people’s lifestyles. You will develop analytical and evaluative skills through the focused evaluation of a specific and agreed area of interest.

Introduction to Professional and Academic Skills enables you to acquire key academic and professional skills in your journey to becoming an independent learner. Your academic skills will be enhanced to include note-taking, presentation skills, IT skills, reading of academic articles and the development of a personal portfolio. You will also have the opportunity to explore effective and ineffective communication strategies, self-awareness, resilience and transferable life skills such as time management, assertiveness, negotiation, active listening and problem solving.

Introduction to Research Skills provides an overview of research methods. The module equips you with a broad knowledge and understanding of the function and application of research to counselling and psychotherapy, including the effectiveness of different models, client issues and groupwork. You will be introduced to both the theoretical and practical aspects of research skills including research terminology, numeric and non-numeric data handling, statistical analysis and interpretation of qualitative and quantitative data.

Understanding Research familiarises you with the nature and variety of research methods and data collection techniques, together with the need for an evidence base to guide the decision making process. You will evaluate qualitative and quantitative methods, examining the positive and negative aspects of both approaches in a comparative analysis. A key aspect of this module is the literature review. You will be shown how to develop a literature search strategy, how to find relevant literature using electronic databases and how to appraise the literature you find to identify key themes. Ethical considerations in relation to the development and undertaking of research will also be considered.

Introduction to Food Sciences provides a guide to the structure, function and interaction of food components. A range of foods will be used as examples. The module considers the importance of food quality, food safety and shelf life in terms of the need for the processing and preservation of foods. The chemical, physical, biological and nutritional changes that occur as a result of food processing and manufacturing will be identified. Food-related experimental studies will be conducted to investigate some of these changes.

Nutrition and Metabolism for Health and Disease explores a range of factors responsible for producing illness and disease in humans and examines the effect of these on the anatomy and physiology of the body. A disease is an abnormal condition of an organism that impairs bodily functions. It may be caused by external factors, such as pathogenic bacteria, or by internal dysfunctions, such as genetic mutations.  An understanding of the role of metabolism, and the pathophysiology of a disease, plus its prevention, treatment and management is important, as is a thorough knowledge of how nutrition contributes to these factors. Additionally, the nutritional status of an individual can have a bearing on the outcomes of some conditions and diseases.  This module will enable you to critically assess the contribution of nutrition to metabolic processes, health and disease.

Nutrition Throughout the Lifespan provides you with a balanced point of view on lifespan perspectives relating to nutrition. The module addresses nutritional requirements fundamental to human growth through the lifespan, drawing on the different health related and science based disciplines to produce a rounded approach to the subject. You will explore nutrition linked to human development from preconception nutrition, through pregnancy, infancy, childhood, the teenage years and adulthood, concluding with an exploration of nutrition in the elderly.

Psychological Approaches to Health and Social Wellbeing critically examines a number of key issues in the application of health psychology to health and social wellbeing. The module is structured around four broad themes: health behaviour, health promotion and disease prevention; the role of individual differences and social factors in health and illness; stress, illness and the health-care system; and health communication and intervention.

Applied Health Psychology in Context focuses on the application of health psychology (theory, research and practice) in a variety of contexts including forensic, occupational, clinical, sport and counselling. The module will highlight key issues concerning structure, policy and practice in the application of health psychology to a range of contexts. You will evaluate the theoretical and methodological contributions made by psychological approaches to health prevention and intervention strategies in applied settings and identify and evaluate the role that health psychologists have in a range of healthcare settings.

Nutrition and Entrepreneurship enables you to gain a basic knowledge of some of the key facets involved in working as a nutrition and health freelancer. The module will explore the basics of business strategy, planning, marketing and communication in relation to nutrition. In addition, the module will explore the current and future growth areas in entrepreneurial nutrition, for example, sports nutrition, corporate wellness and writing for different audiences.

Exercise, Diet and Health Promotion provides you with the opportunity to look into the health and physical activity status of different population groups. The module will enable you to assist individuals across the lifespan in adopting physical activity, exercise and other healthy behaviours that lead to increased fitness, wellness and optimal health alongside a well-balanced diet. You will explore strategies for promoting sport and exercise participation and reflect upon the influence of physical and social environments on engagement. The aim is for you to develop the knowledge and skills to create and deliver promotional programmes that enhance awareness about healthy lifestyle behaviour, increase health-enhancing behaviours, decrease health risk behaviours and create environments to support a healthy lifestyle.

Personal Career Development considers and critically reviews your workplace experience by evaluating the links between theory and practice, allowing you to identify and reflect on your own achievement and potential.

Public Health Nutrition concentrates on the prevention of ill health and the promotion of good health at population, group or community level. The therapeutic treatment of individuals and communities within a public health context will be explored in relation to nutritional initiatives, and the impact of public health interventions.

The Wider Determinants of Overweight and Obesity will enable you to gain an insight into the issues relating to obesity and being overweight, closely associated with modern society and the wider determinants of health and well-being.

Dissertation focuses on the identification of an area of vocational interest or concern to be identified by yourself and agreed with your supervisor. You will engage in a structured review of the literature related to the specific area of study, apply critical analysis to the literature and make recommendations that could improve service provision.

Primary Research Dissertation focuses on the identification of an area of vocational interest or concern to be identified by yourself and agreed with your supervisor. You will engage in a structured review of existing literature and design and carry out a research project related to your specific area of study. You will apply critical analysis to the established literature as well as the findings from your proposed research and make recommendations that could improve service provision.

Applied Health Psychology in Context focuses on the application of health psychology (theory, research and practice) in a variety of contexts including forensic, occupational, clinical, sport and counselling. The module will highlight key issues concerning structure, policy and practice in the application of health psychology to a range of contexts. You will evaluate the theoretical and methodological contributions made by psychological approaches to health prevention and intervention strategies in applied settings and identify and evaluate the role that health psychologists have in a range of healthcare settings.

Therapeutic Approaches to Nutrition enables you to critically explore the numerous conditions in which dietary interventions have been proven to have a beneficial role in treatment. You will review the evidence base underpinning therapeutic approaches to nutrition and will be encouraged to critically evaluate the use of dietary modification in the management of nutrition related disorders.

Innovation and Entrepreneurship enables you to gain an understanding of the key facets involved in working as an entrepreneur. The module explores the basics of business strategy, planning, marketing and communication. In addition, you will consider the current and future growth areas in entrepreneurial business, for example, sports nutrition, corporate wellness and writing for different audiences.

Exercise, Diet and Health Promotion provides you with the opportunity to look into the health and physical activity status of different population groups. The module will enable you to assist individuals across the lifespan in adopting physical activity, exercise and other healthy behaviours that lead to increased fitness, wellness and optimal health alongside a well-balanced diet. You will explore strategies for promoting sport and exercise participation and reflect upon the influence of physical and social environments on engagement. The aim is for you to develop the knowledge and skills to create and deliver promotional programmes that enhance awareness about healthy lifestyle behaviour, increase health-enhancing behaviours, decrease health risk behaviours and create environments to support a healthy lifestyle.

104-112 UCAS Tariff points are required to join this programme with effect from September 2020 entry.

GCSE English Language, GCSE Mathematics and GCSEs in two Science subjects (or a GCSE Double Science Award) at Grade C or Grade 4 or above (or equivalent) added to entry criteria with effect from academic year 2020/21 entry.

HUG1137 Introduction to Professional and Academic Skills (20 credits) and HUG1138 Introduction to Research Skills (20 credits) replace FDH1100 Essential Study Skills for Undergraduates (20 credits) and FDH1101 Communication Skills (20 credits) as compulsory modules in Year 1.

With effect from academic year 2019/20 entry, applicants will no longer be required to have at least five GCSEs at Grade C or Grade 4 or above (or equivalent) in order to join this programme.

HUG2319 Nutrition and Metabolism for Health and Disease (30 credits) and HUG2320 Nutrition Throughout The Lifespan (20 credits) added as compulsory modules in Year 2. HUG2127 Biology and Disease (20 credits) and HUG2128 Nutrition Across The Lifespan (30 credits) removed as compulsory modules in Year 2. HUG2316 Introduction to Food Sciences (20 credits) changes from optional to compulsory in Year 2.

FDH2100 Legal and Ethical Perspectives (20 credits), HEA2077 Negotiated Learning Shell (20 credits), HUG2102 Leadership and Management in the Workplace and Society (20 credits), HUG2231 Nutrition and Metabolism (20 credits), HUG2300 An Introduction to Complementary and Alternative Therapies (20 credits), and HUG2315 Nurturing Health and Wellbeing in the Early Years (20 credits) removed as optional modules in Year 2.

HEA3065 Negotiated Learning Shell (20 credits), HUG3109 Safeguarding Children and Young People (20 credits), HUG3113 Protecting Children and Young People at Risk (20 credits), HUG3116 Leadership Styles and Management Processes (20 credits), HUG3118 Values in Complementary Therapies (20 credits), HUG3132 Community Development Practice and Praxis (20 credits), HUG3153 Child and Adolescent Mental Health (20 credits) and HUG3154 Risk, Resilience and Resistance (20 credits) removed as optional modules in Year 3.

HUG2230 The Working Environment in Children and Young People’s Services (20 credits) removed as an optional module in Year 2.