Aims

The module is intended to provide students with an introduction to the biology of disease that is applicable to human science. It will:

• Develop understanding of fundamental concepts of aetiology, pathology and epidemiology which may be applied in further studies.
• Review the causes and effects of a range of significant diseases, especially those prevalent in the UK.
• Provide an opportunity for students to develop written and presentation skills.
• Provide an opportunity to take on self-directed research of relevant topics.

Module Content

• The nature of disease and pathology
• Tissue damage and cell death processes
• Basics of cancer biology, cancer detection and treatment
• Haematology (functions & dys-functions of the blood)
• Ageing and age related disease
• Cardiovascular disease and obesity
• Role of reactive oxygen species and cytokines in disease
• Pregnancy related complications.

This module introduces key concepts in research methodology, preparing you to design, conduct, and evaluate studies in nutrition and health. You’ll explore experimental and non-experimental research designs, alongside the role of audits in assessing outcomes. Learn how to conduct critical literature and media reviews, and develop your skills in writing research proposals. The module covers both qualitative and quantitative data analysis, supported by subject-specific statistics. You'll also engage with essential considerations such as research ethics, health and safety, and sustainability—ensuring you can carry out responsible and impactful research in both academic and applied settings.

Module content includes:

• Research methodology and applied research
• Experimental and non-experimental design
• Role and use of audit in evaluating outcomes 
• Literature and/or media review
• Research ethics, health and safety, and issues of sustainability in research
• Proposal writing
• Data analysis - qualitative and quantitative
• Statistics: subject specific

This module offers an in-depth exploration of how food and nutrients influence the development and management of major health conditions. You’ll examine the scientific and epidemiological evidence behind diseases such as cancer, diabetes, cardiovascular and gastrointestinal disorders, mental health issues, and more. The module also explores how this evidence shapes public health policies and nutrition strategies. Importantly, you'll learn how to translate complex research into clear, practical dietary advice for individuals and the wider population—equipping you with the skills to bridge the gap between science and real-world health promotion.

The module content includes:

• The evidence underpinning role of food and nutrients in the aetiology and management of various conditions (this will (cancer, cardiometabolic disease, diabetes, osteoporosis, renal, gastrointestinal, biliary/hepatic/pancreatic/endocrine, rheumatologic/musculoskeletal and neurological disorders and mental health)
• The epidemiological evidence underpinning public health policies and strategies relating to such conditions
• The translation of scientific evidence into general advice for the population

This dynamic module explores the psychological and sociological influences on health, lifestyle, and eating behaviour. You’ll be introduced to health psychology theories that explain health behaviours, including motivation, personality, and social factors. The module traces the evolution of behaviour change approaches and health promotion strategies, equipping you with practical counselling skills such as motivational interviewing and cognitive behavioural techniques—including the use of telehealth. You’ll also examine the psychology of eating, from everyday habits to disordered behaviours. Finally, sociological perspectives highlight how class, culture, income, and identity shape food choices, alongside the role of organisations in supporting health and wellbeing.

Module content will include:

• Review of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
• Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics).
• Historical principles of behaviour change and the modern development of health promotion and health education strategies.
• Practical skills in behaviour change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
• Psychology of eating behaviour in both normal and disordered eating.
• Review of socio-cultural factors related to food and eating.
• Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society.
• Impact of class, ethnicity, income level and social expectation in food choice.
• Role of organisations in delivering health, relevant organisational behaviour.

The modules aims to support the development of clinical skills required for dietetic practice. This includes: a working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies; an ability to translate dietary and nutrition support principles into interventions that are based on clinical and nutritional assessment data, that enable patients and their carers to self-manage their condition; to develop as a reflective practitioner, showing including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings. Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• Cultural, educational, social and financial factors which affect individuals, groups and populations
• Development of knowledge, communication skills and professional competencies
• Applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation

Not less than 450 hours of placement related learning is required. Time lost due to absence must be recovered in line with professional requirements.

This module explores the fascinating world of human metabolism, focusing on how the body processes nutrients for energy and function. You’ll examine key anabolic and catabolic pathways, lipoprotein metabolism, and how metabolism is regulated by neural, hormonal, and biochemical signals. Topics include the role of hormones, second messengers, and metabolic control mechanisms like allosteric regulation. You'll study how metabolism adapts in fed, fasted, and starved states, as well as during illness. The module also covers metabolic disorders—such as inborn errors and metabolic syndrome—plus specialised topics like one-carbon metabolism and vitamin D. It provides a strong foundation in applied metabolic science.

• Overview of the major catabolic and anabolic pathways  
• Lipoprotein metabolism  
• Control of metabolic pathways: allosteric effectors, product inhibition etc.      
• Neural and endocrine regulation of metabolic pathways
• Mechanism of hormone action - second messengers, steroid hormones   
• Integration of metabolism: carbohydrate, fat and protein metabolism
• Metabolism in the fed and fasted state 
• Metabolic adaptation: starvation
• Metabolic response to disease e.g. cancer, infection  
• Metabolic disorders: (the genetic basis of various diseases (for example inborn errors of metabolism), metabolic syndrome
• One carbon metabolism  
• Vitamin D Metabolism