COURSE CURRICULUM

This nutrition course spans three years and provides a comprehensive foundation in human physiology, food science, and public health. In Year 1, students explore the physiological functions of the human body, nutritional biochemistry, and the principles of nutrition across the lifespan. Modules also introduce food science, microbiology, and the sociological aspects of health, combined with personal development planning for future nutritionists.Year 2 deepens scientific understanding with modules such as human metabolism, genetics and lifestyle-related conditions, and research methodology. Students also study community and public health nutrition, food safety, and the interplay between nutrition and physical activity. Professional development is a key focus, helping students build competencies required for registration as a professional nutritionist, supported through an e-portfolio.In the final year, the course shifts toward application and professional readiness. Students examine the link between nutrition and sports performance, current issues affecting food supply and policy, and practical approaches to managing nutrition in medical conditions. A major research project allows students to conduct original or systematic research. The course culminates with the “Competent Professional” module, where students prepare for the workplace through practical skill development, exposure to public health policy, and insights from industry professionals. The program aims to fully prepare graduates for careers in the nutrition sector, spanning industry, public health, or sport and exercise.