BSc (Hons) Nutrition and Health with foundation year Bachelor's degree at Coventry University

This module introduces how ill health and diseases develop and their effects on cellular systems, organs, organ systems and homeostatic control mechanisms at a chemical/molecular level. As well as exploring the relationship between pathophysiological changes to the structure and function of body systems and the most common causes of morbidity, mortality and sickness absence, you will also consider the inter-relationships between specific health issues and how they impact on homeostatic control,

Here, we focus on physiological systems in the human body and how these systems interact to create a steady state (homeostasis). An introduction into the basic anatomical structures of the main biological systems in the human body is explored, while observing the function and purpose of these systems and how they help to regulate homeostasis.

This module is designed to provide you with the cell biology knowledge and skills required for a successful transition to year one study in bioscience disciplines. The material covered is at a level corresponding to pre-university qualifications such as A levels in the UK. The module provides a foundation of knowledge in cell biology, and there is a strong emphasis on the application of the subject in bioscience contexts. You will examine the facts, principles and concepts of cell biology such a

Foundation of Chemistry aims to equip you with the knowledge and skills of chemistry to progress to degree-level study. The material corresponds to A level qualifications in the UK. The module provides a foundation of knowledge and understanding of the main branches of chemistry. You will be introduced to the major aspects of chemical terminology, as well as a range of organic and inorganic materials, and physical chemistry. You should also develop an understanding of scientific methods, and the

Explore the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. This module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease. Examine the requirements, sources and functions of macronutrients and micronutrients, in addition to UK dietary guidelines for healthy adults.

Gain a broad understanding of the issues around modern food production practices, including sustainability. You will be introduced to major food commodities and their production on a local and global scale. Utilise your cooking skills and food safety awareness to develop, prepare and evaluate a dish/meal. Explore diverse international and global food cultures.

Explore the concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. Study the origins and basis of public health in current British society, as well as aspects of sociology and psychology that relate to public health. Examine nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population with a focus on diet-related diseases such as diabetes, cardiovascular disease and canc

Develop essential skills that could help you during your time at university and in your future career. Learn how to find and understand scientific information, write scientifically at the degree level, and solve both numerical and complex problems. Practise giving presentations, working in a team and carrying out safe, hands-on lab experiments. Develop your ability to collect, analyse, and present data with confidence.

Understand which factors influence dietary choice and nutritional intake. Learn about the differing nutritional requirements of individuals at all stages of life, from pre-conception through to older age, as well as the health consequences of poor diets and the link between diet and disease. Take part in case study workshops that help you learn how to plan diets based on UK guidelines, giving you real-world experience and practical skills you can use in your future career.

Enhance your research skills and reflect on your graduate attributes, such as social responsibilities and valuing differences. Strengthen your competencies in preparation for graduate-level employment. Consider experimental design, questionnaire and survey design, sensory evaluation, research ethics, academic writing and structured literature searching. Learn about both quantitative and qualitative research methods, data analysis and presentation skills, including more advanced statistical analy

Focus on the interaction between nutrition and human health. Consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. Examine the place of nutrition in the risk of chronic diseases, the role of specific nutrients in the prevention of diet-related disease and the immune function modulation, as well as the interaction between nutrition and genetics. This module will also focus on a wide range of contemporary h

Gain an understanding of the psychosocial influences on diet and food choice. Evaluate theories of health behaviour that underpin behaviour change. Consider the skills and knowledge required to support dietary change within a range of settings for diverse individuals and groups. Explore the concepts of public health promotion and policy. A range of national and global public health policies and issues will be addressed, such as sedentary behaviour, obesity and food poverty. Study the design, imp

This module provides you with an opportunity to reflect upon and gain experience for an approved placement undertaken during your programme. A placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

This module provides you with an opportunity to reflect upon and gain experience for an approved international study/work placement undertaken during your programme. A work/study placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

Think critically about food and drink product design and production, including food processing, preservation, storage, packaging, sensory perception, legislation, sustainability, branding and marketing. Apply your knowledge of product design to develop, evaluate and pitch a novel food or drink product targeting a specific customer need. You will have the opportunity to enhance cooking and food hygiene skills you developed in your first and second years.

Develop a comprehensive understanding of the role of nutrition in exercise, physical activity and sport. Examine the nutritional requirements for different types of exercise and different population groups across the lifespan. Explore the relationship between physical activity, exercise and health, covering population-based physical activity guidelines including the physical, social and mental health benefits associated with physical activity. Enhance anthropometric skills required for measuring

Deepen your understanding of the critical role food plays in public health nutrition. Taking an interdisciplinary approach, explore current global issues and trends in food security, sustainability, production, nutrition and public health. Key topics will include global food security, the interconnections between nutrition and sustainability, and the challenges related to sustainable diets, food systems, and supply chains. Critically examine how nutrition information is portrayed in the media an

Conduct, analyse, interpret and communicate through a scientific research paper and oral presentation, a piece of investigative research in a specialised area of food and/or nutrition. You will be supported and guided by your supervisor throughout your research. You will be expected to demonstrate increasing independence, along with high levels of organisational and time management skills. You will also need to show technical skills and an awareness of research ethics and/or health and safety.