BSc (Hons) Nutrition

The aim of this module is to provide the knowledge and practical training in the skills that are required for a career in nutrition and sport nutrition. This will be through the development of a broad tool-kit to support practical work on the subject-specific modules and in the work-based learning module at level 6. Alongside this skill development, the module will also consider issues related to professional attitudes and codes of practice.

The module will help you develop knowledge of the importance of nutrition to human health introducing the subject of nutritional recommendations in terms of energy and nutrients. You will gain an overview of the chemistry, function and properties of nutrients and the consequences of inadequate intakes.

This module aims to take you through a journey, from consumption of food and the biochemical/metabolic processes that are necessary to generate energy and synthesise tissue, through to how the body systems deal with waste. It explores how dysregulation of biochemical/metabolic pathways can lead to disease states and how optimisation of nutrition can reduce risk of disease and enhance exercise performance.

This module will introduce you to the fundamental concepts of research methods, along with covering the basic application and interpretation of various data analysis techniques.

This module will develop your knowledge and understanding of the basic structure and function of key physiological systems, metabolic processes and discuss how these systems and processes respond to feeding and acute exercise.

This module introduces you to the principles underpinning the promotion of physically active, low sedentary, healthy lifestyles. The module also aims to provide an introduction to quantitative and qualitative methodologies in physical activity and sedentary behaviour research, developing your skills of data analyses and interpretation.

This module aims to develop your skills, knowledge and abilities as a professional practitioner in their area of study and future employment related context. This is achieved through contextualise practical skills and application of theoretical knowledge. Key aspects include: assessment of client needs; development and application of solutions to maximise behavioural change; enhancement of verbal and non-verbal communication skills and practices; and increased awareness of ethical and professional conduct.

The aim of this module is to provide knowledge and understanding of the global food supply chain and its impact on food choice, nutrition, health and the environment. The module introduces the main staple foods and food commodities; an overview of the structure of global food supply chain (including primary production, food processing and manufacturing, food distribution and food retail); an understanding of the political and ethical issues of food production and supply; as well as issues associated with food sustainability.

This module aims to provide an understanding of the technology, techniques and processes involved in turning raw materials into safe nutritious foods. The module will focus on technological advancements in the industry to help improve the nutritional quality of foods. The module will provide you with an understanding of food production and manufacturing techniques and will discuss selection, production, processing, preservation, packaging, labelling, waste management and quality management of safe nutritious food. Workshop sessions will provide opportunities for the practical exploration of food technologies. The combination of theory and practice will promote the development of both theoretical and practical skills.

This module builds upon the Physiological Response to Acute Exercise, Biochemistry and Metabolism and Principles of Human Nutrition modules. The physiological, metabolic and nutritional knowledge gained from these modules will provide you with a good foundation to integrate the biological with new material on the psychosocial aspects of eating behaviour. The aims are to comprehend the interdisciplinary nature of eating and appetite behaviour, incorporating physiological/molecular and psychosocial models to understand how eating behaviour may affect individuals or society relationships with food; to discuss the consequential health implications of dysfunctional eating; to demonstrate a knowledge of how health professionals may treat dysfunctional relationships with food/diet.

This module aims to foster an understanding of the regulation of the food industry and the dynamics of the health policy processes at both national and international levels. This will include the rationale for government intervention and the impact of policy.

This module will enhance your understanding of the research process and related methodological approaches, whilst also developing your knowledge, skills and to complete investigations involving data collection, analysis and interpretation.

This module will provide you with the chance to carry out extended period of work experience at an approved partner that will complement your programme of study at LJMU. This will give you the opportunity to develop professional skills relevant to your programme of study as well as the attitude and behaviours necessary for employment in a diverse and changing environment.

This module will provide you with an additional year of study at an approved overseas partner that will complement your programme at LJMU.

This module aims to provide an understanding of the nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population; as well as the nutritional concerns and priorities for other groups such as vegetarians/vegans; poverty and different cultures. The module will also discuss the major diet-related diseases and enable students to demonstrate an understanding of the evidence linking diet to disease and health.  Students will also have the opportunity to enhance their practical techniques of nutritional assessment and will undertake workshops and assessment involving effective science communication to specialist populations.

This module builds upon previous biochemistry and physiology modules, providing an in-depth exploration of the expanding field of molecular nutrition. Contemporary researching is rapidly expanding our knowledge of how various dietary bioactive compounds can modulate biochemical systems and how this can be regulated at the level of the gene. Furthermore, progress in analytical techniques now allow the analysis of myriad molecules from one sample (e.g. plasma) that can provide molecular fingerprints, which are important for advances in precision and personalised nutrition. The module aims to introduce and explore these concepts, with a critical eye, with the use of clinical and preventive health examples.

This module builds upon previous nutrition and science based modules, to expand your knowledge of contemporary research. Nutritional science is rapidly advancing in many different areas and is at the forefront of preventive medicine. The module aims to explore these, and other contemporary advancements.

This module aims to provide you with an opportunity to gain insight and to experience selected areas of the programme of study from a work related learning perspective. The module provides you with the opportunity to undertake a 4-week work related learning placement or applied project. This allows you to work within a professional context and will enable you to build on any previous work related learning experiences and to develop the process of making links between experiences and theoretical studies.

This module will critically extend your understanding and deployment of research processes through the planning, production, analyses and report of a piece of independent research conducted in a responsible, safe and ethical manner.