This module introduces you to university life and the behaviours and knowledge you’ll need to succeed internationally. In practical teaching sessions you’ll learn more about yourself, examine contemporary sources and debate current international perspectives. 

You’ll study topics such as: 

• Introduction to university study 

• Career goal setting and professional behaviours 

• International business 

• Tourism 

• Sustainability and sustainable development 

• Corporate social responsibility 

• Business ethics 

• Living and working with others 

• Equality, diversity and inclusion 

• Values 

This module develops your understanding of how to influence decision making and the people that make them. Practice-led teaching sessions will be enriched by research and innovation through consideration of real-world organisational challenges.     

You’ll study topics such as: 

• Stakeholder mapping 

• Regional and global relationship management 

• Inspiring and motivating others 

• Communication strategies 

• Introduction to marketing 

• Influencing and negotiation skills 

• Decision-making theory and practice 

• Business intelligence and analytics 

• Equality, diversity and inclusion 

This module prepares you for further success on the next level of your course, developing skills and knowledge to support your future career. Practical teaching sessions will enable you to reflect on your year so far, and your future personal strategies. 

You’ll study topics such as: 

• Future sector trends  

• People resource planning 

• Global labour markets 

• Personal and organisational change 

• Resilience 

• Research and data analysis 

• Digital literacy 

• Life-wide and long-term career planning 

• Professional accreditation and credibility 

• Your learning practice  

This module encourages and supports you in developing a viable business solution – applying technical, managerial and creative skills and knowledge. Your learning will be interactive, working alongside others as you plan and develop your business ideas. 

You’ll study topics such as: 

• Generating creative, innovative and responsible business solutions 

• Digital innovation 

• Basic project management techniques 

• Business environment analysis and economics 

• Business ethics and sustainability  

• Data and financial management 

• Sector/organisational types 

• Business and events planning 

Aims:
Students will develop academic skills for successful completion of Level 4 and progression to further undergraduate study, and skills for lifelong learning.  These skills will be applied to a live brief relevant to their sector

Indicative content:

• Understand the importance of academic research and referencing.
• Learn to effectively read, analyse, evaluate and synthesise academic literature.
• Apply the development of study skills to academic report and essay writing.
• Engage with an external organisation and apply research and analytical skill development to identify and articulate solutions to a current organisational challenge.
• Practice and develop verbal and digital communication skills.
• Identify and act upon development needs and recognise progress.
• Undertake and reflect upon a range of study skills activities.

Aim:

This multidisciplinary module draws from nutrition, public health, consumer research, marketing, food supply chain and environmental studies to provide a comprehensive understanding of food choices and their impact on people and planet from a local, national and global perspective.

Indicative content:

• Effects of diet and lifestyle on the health of people and planet, incorporating nutrition, food sustainability, ethics, choice, as well as policy/governance at a local, national, and international level
• In general: coverage of a diverse range of topics to give students critical insights into consumer behaviour along with socio-cultural research, to examine food and food practices
• Determinants of food choices and social norms (may include but not limited to exploring validated food choice scales such as food choice motives, food neophobia, meat attachment, food naturalness perception etc).
• Needs assessment, behaviour change theory, and intervention approaches
• Exploration of issues pertaining to food choice in the context of health, well-being and core functions of public health: health protection, health promotion and health improvement
• Population level dietary assessment, nutritional requirements and dietary reference values
• Food and planet: life cycle analysis, carbon footprint, food miles, water miles, deforestation and population displacement
• Food systems in the global context of the UN sustainable development goals
• Food systems in the context of local food chains
• Food packaging and planet

Aim:

This module aims to introduce students to the micro/macronutrients, non-nutrients, anti-nutrients and their functions both in cooking and food production relating to metabolic demand. This will lead into an applied understanding of food borne illness and its control both domestically and commercially.

Indicative content:

• To increase knowledge of food composition including macronutrients (including alcohol) and micronutrients, non-nutrients and anti-nutrients.
• To understand the underpinning principles behind nutrient quantification.
• To develop an awareness and appreciation of ingredients; including developing practical and technical skills involved in food preparation and food processing.
• To understand desirable and undesirable nutrient composition changes occurring during food preparation and food processing.
• To identify the main contributing factors of foodborne illness, in particular microbial pathogens and explain how they can be controlled.
• Understand the basic principles of food risk assessment and HACCP including hazards and their controls for physical, biological, chemical and allergen risks.
• Develop an appreciation for the importance of food safety culture in a manufacturing environment.
• Analyse and interpret food safety result data in relation to current regulations e.g. Micro Criteria.

Aim:

This module aims to introduce students to core principles in physiology and biochemistry with a specific emphasis on the physiology of the gastrointestinal tract and the metabolism of macronutrients.

Indicative content:

• Homeostasis and the maintenance of internal equilibrium
• Integration and control of metabolism at the molecular, cellular and whole body level
• Structure and function of the gastrointestinal tract and its accessory organs
• Nature and extent of metabolic demand for macronutrients and metabolism of alcohol
• Methods of measuring energy expenditure and physical activity
• Basic practical and analytical skills including an introduction to the concepts of accuracy, precision and replicability

Aim:

The aim of this module is to enhance the students’ critical  approach in understanding how nutrition policy, strategy and initiatives can be applied to influence population health outcomes from a UK and international perspective.

Indicative content:

• Dietary reference values
• UK and International food based dietary guidelines and government messages for healthy eating
• Examples of food and nutrition policy and legislation in the UK and internationally e.g.
  • Infant feeding, breastfeeding campaigns
  • school food & school meals, change 4 life, Better Health, vit D supplementation, care-home guidelines, elderly, hospital food
  • Food labelling, allergens
• Theory of public health and health promotion strategies for optimising population health outcomes e.g. needs assessment, monitoring, evaluation, funding and commissioning
• Use of nutritional analysis software

Aim:

To broaden awareness of the diversity of the digital world, specifically in relation to nutrition and health, and to acquire skills that enable students to legally, professionally, ethically and responsibly negotiate and engage with this environment.

Indicative content may vary but could likely include:

• The psychology of self
• Marketing yourself/ self-promotion; Own digital presence, 'personal-marketing' and credibility
• Professional ethics in the digital environment; Accountability and scope of practice and global reach
• Nutrition and health blogs/ vlogs & social media; Self-made nutrition celebrities
• Nutrition and health applications ('apps') and media online
• Delivering digital nutrition and health training, support or counselling
• Legal context of nutrition and health practice (data protection, confidentiality, record keeping, freedom of information, intellectual property etc.)

Aim:

To explore diet, physical activity, nutrition policy and dietary guidelines through the lifecycle and how these are shaped by physiological and biochemical changes, with respect to health and disease.

Indicative content:

• The physiology and biochemistry of a range of body systems including: the cardiovascular system, haematological system, peripheral and central nervous systems, immune system, respiratory system, and musculo-skeletal system.
• The impact of nutrition at different stages of the human life cycle, commencing in utero, through infancy, childhood, adolescence and adulthood.
• Age and stage related disease and ill-health, for example, as cognitive decline with age, osteoarthritis, eating disorders in adolescents, childhood obesity etc.
• Application of a range of biochemical/physiological markers of health and disease e.g. lipid profiling, glucose tolerance testing, pulse wave analysis and anthropometry.
• Metabolic demands of and adaptations to physical activity exercise.
• Current nutrition policy, dietary guidelines and recommendations that change through the lifecycle.
• Successful features of behaviour change initiatives to improve diet and health through the lifecycle.
• Current physical activity guidelines and relevant national/ international policies.
• Adapting physical activity and nutritional guidelines for disease states and population groups.

Aims: 

The aim of this module is to provide opportunities for students to prepare for and experience work environment(s) relevant to their sector and reflect on and hone personal and professional skills relevant to graduate employment including legal context, leadership, responsibility and accountability with due consideration of the sector-relevant, policies, procedures and culture. It is expected that the students will undertake the equivalent of 120 hours of work experience and professional development activities to enhance their understanding of the sector and plan their career. 

Indicative content: 

Module content may vary in response to the changing professional landscapes but could include: 

• Process and procedure to support the employment lifecycle 

• Standards of ethics, conduct and performance  

• Training, personal and professional development; emotional intelligence  

• Use of relevant sector-specific digital technologies to support personal and organisational development 

• Leadership, followership and mentorship 

• Managing conflict individuals, teams, and organisations; Managing group dynamics 

• Ethical practice relevant to profession; equality, diversity, inclusivity in the workplace and corporate social responsibility (sector-specific economic, environmental and social value) 

• Understanding organisational culture, human resource management, talent and performance management, managing diversity in organisations, understanding stress and building resilience, employee wellbeing and developing empathy 

• Highly skilled employment opportunities which could include work experience and/or an enterprise residency 

• Identifying enterprise opportunities and responding to those  

• Engaging with external CPD and PSRB opportunities 

• Maximising exposure to the world of work and professionals through site visits, field trips, attendance to professional conferences and engaging with guest speakers 

• Undertaking volunteering work 

• Engaging with career fairs and assessment centres 

Aim

Students will take a practical and applied ‘consultancy’ approach, developing and presenting solutions to real-world food/ nutrition challenges on behalf of a real client. This can alternatively be undertaken as part of an enterprise residency where students develop their own venture.  

Indicative content:

Students will be given distinct opportunities to develop a suite of essential skills which could include those listed below but may change depending on the client brief and from year to year:

• communication skills for different purposes in the food and nutrition sector (such as pitching ideas, established behaviour change techniques, the ability to respond to client feedback)
• project management skills (such as time and team management, leadership, consideration of professional and ethical responsibilities, commercial viability, interprofessional working)
• evaluation tools and techniques suitable for food or nutrition sector projects (such as needs assessment, benchmarking, costing, formal evaluation)
• personal and professional reflective skills (potentially in a format appropriate for the student’s chosen profession)
• confidence, creativity, adaptability and resilience in order to be career ready

Aim:

This module aims to equip students with a sound working understanding of research methods and methodologies relevant to food and nutrition to enable them to undertake and report on a piece of independent food/ nutrition research in a professional and ethical manner.

Indicative content:

The module experience may vary dependent on the chosen project area and/ or the students’ course/ discipline but could include;

• Food and Nutrition research methodologies, discipline areas, perspectives and study design
• Using published evidence with due consideration of quality relevant to the discipline
• The ethics of investigation; Ethical research practice and governance; Intellectual property
• Safe working practice; Risk assessment
• Exploration and debate of published Food/ Nutrition research
• Food and Nutrition research methods including relevant practical techniques; Strengths and limitations of Food/ Nutrition research methods
• Qualitative and quantitative research practice
• Data analysis, interpretation and presentation 

Aim:

To acquire knowledge and understanding of wellbeing service provision and to develop practical skills relevant to the successful design, delivery and evaluation of wellbeing services.

Indicative content:

• Wellbeing services and their efficacy
• Health screening & managing client records
• Equality & diversity
• Effective communication and motivational interviewing
• Public Vs private sector & other models for wellbeing service delivery
• Marketing wellbeing services
• Making recommendations, health education, workshops and health coaching
• Articulating with affiliated services
• Wellbeing product design, participation, delivery and evaluation