This foundational module explores the anatomy and physiology of major organ systems and introduces key biological and biochemical principles relevant to nutrition and health. You'll study homeostasis, neural and hormonal control, metabolism, energy balance, digestion, respiration, and circulation. The module covers genetics, epigenetics, and how nutrients influence gene expression and cellular function. You’ll also explore enzyme activity, biomolecules, and the chemical and structural foundations of cells. Practical skills in data processing and lab techniques are developed throughout. This module provides essential scientific knowledge to understand how the body functions—and how nutrition and the environment shape health and disease.

Module content will include:

• The anatomy and physiology of major organ systems.  
• Principles of haematology and immunology 
• Homeostasis and feedback systems, principles of electrical and chemical signalling Metabolism, metabolic rate and temperature regulation 
• Body composition and energy balance 
• Energy input: feeding strategies, food materials, intake, digestion and absorption Respiration: gas exchange, ventilation systems; transport of respiratory gases 
• Transport systems: open and closed circulation; principles of flow and pressure; circulatory control Water balance and excretion 
• Neurons and synapses; development and transmission of action potentials 
• Nerve pathways; development of nervous systems; major vertebrate brain centres Sense organs: general and special senses 
• Muscles: mechanism of contraction 
• Endocrine system: neuro-endocrine integration; main endocrine glands Integration of control and response to the environment 
• Principles of genetics and the effect of food, nutrients and the environment on gene expression such as epigenetics. 
• Impact of nutrients on cellular mechanisms, including gene expression. Understanding the genetic basis of disease. 
• Structure and function of major biomolecules 
• Metabolism and metabolic pathways 
• Practical techniques and data processing  
• Action and properties of enzymes and coenzymes 
• Introduction to key concepts in Chemistry 
• Introduction to cellular structure & function

This engaging module introduces key concepts in human nutrition through three interconnected units. First, Science of Energy and Nutrients explores essential macronutrients, micronutrients, energy balance, and the gut microbiome, laying a strong scientific foundation. Next, Nutritional (A–F) Assessment teaches you how to measure and interpret body composition, diet, and clinical indicators—translating nutritional theory into real-world health insights. Finally, Applied Nutrition looks at nutrition across the lifecycle—from early development to menopause—alongside the role of epidemiology. Designed around the BDA curriculum, this module helps you build the skills and knowledge to understand, assess, and apply nutritional science in diverse contexts.

This module is divided into the following three ‘units’. Units are then divided into ‘topics’ as outlined below.

1. Science of Energy and Nutrients
This section covers macronutrients and micronutrients as appropriate for Level 4 and forms the basis for the subject content.

1.1. Introduction and Key Concepts

1.2. Energy Balance, Hunger, and Appetite

1.3. Nutritional aspects of carbohydrates

1.4. Nutritional aspects of protein

1.5. Nutritional aspects of lipids

1.6. Non-nutrient components

1.7. Key Concepts in Micronutrients

1.8. Vitamins A, D, E, K

1.9. Divalents and Iodine

1.10. B Vitamins

1.11. Dietary Reference Values

1.12. The Gut Microbiome

2. The Nutritional (A-F) Assessment
This section introduces students to the use of assessment methods in human nutrition, including anthropometrics, energy expenditure, and environmental influences. It allows students to understand how the science of nutrition translates to body composition and function.

2.1. Anthropometry

2.2. Biochemistry

2.3. Clinical

2.4. Dietary

2.5. Environmental

2.6. Functional

3. Applied Nutrition
This section covers nutrition through the lifecycle and other applications determined by BDA curriculum framework.

3.1. Lifecycle Nutrition: Foetal origins of disease

3.2. Lifecycle Nutrition: Infants and early years

3.3. Lifecycle Nutrition: Menopause

3.4. Nutritional epidemiology

This skills-focused module equips you with essential academic and professional tools for success in nutrition and life sciences. You'll explore how to search, read, and reference scientific literature using APA style and tools like EndNote or Zotero. You'll build confidence in written, oral, and visual communication, alongside key IT and presentation skills. Through data analysis, you'll develop your understanding of statistics and qualitative methods. Critical thinking is central—learning to evaluate evidence and arguments effectively. Finally, you’ll enhance your professional development with skills in time management, ethics, teamwork, and academic integrity—helping you thrive both at university and in future careers.

The module content will include:

• Literature & referencing skills:
  • Types of scientific literature and different writing styles
  • Literature searching skills
  • Reading academic literature
  • When and how to reference (APA referencing style)
  • Use of reference management software (e.g. EndNote, Zotero)
• Communication, presentation and IT skills:
  • Data presentation
  • Forms of academic writing within life sciences and the use of appropriate scientific language
  • Report writing (Word processing)
  • Oral presentation skills (PowerPoint including audio capture function)
  • Poster presentations
• Data analysis skills:
  • Descriptive statistics
  • Inferential statistics
  • Qualitative inquiry including framework analysis
• Professional development skills:
  • Academic integrity policy
  • Research ethics
  • Independent and group work
  • Time and task management
  • Note-taking skills
  • Revision skills
  • Professional practice
• Critical Thinking skills:
  • Assessing credibility and plausibility of claims
  • Neutrality, reputation, and bias
  • Strength/weakness of arguments
  • Recognising sound vs flawed logical reasoning

This module explores the complex world of food systems and consumer behaviour, linking food production to nutrition and public health. You'll examine how food moves from farm to fork, covering sustainability, policy, food labelling, and waste. Learn about production methods, UK food landscapes, and the influence of stakeholders and lobbyists. Delving into the consumer side, you'll explore food choice, marketing, safety, and communication methods. The final section focuses on foods, nutrients, and dietary patterns, teaching you about meal planning, portion sizes, sustainability, and the use of tools like Nutritics—preparing you to analyse and design diets in real-world, practical contexts.

Module content will include:

• Food systems (including from farm to fork)
  • Definition of food systems and types (including environmental sustainability)
  • Stakeholders (including food supply chain)
  • Processes of food production, processing and preservation
  • Access to and availability of food (including food production landscape in the UK)
  • Methods of food production (including emerging methods and systems)
  • Food labelling (including health and nutrition claims)
  • Food policy and strategy stakeholders, lobbyists and processes (including UK National Food Strategy)
  • Food catering in different settings
  • Food waste in the food system
• The consumer
  • Determinants of food choice
  • Consumer groups and types
  • Food product development and marketing
  • Sensory evaluation
  • Food waste at the consumer end
  • Food trends
  • Methods of consumer education and communication (e.g. brochures, infographics, leaflets, presentations, etc)
  • Aspects of food safety and food hygiene
• Foods, nutrients and dietary patterns
  • Food groups and food types and the main nutrients they contain
  • Foods and nutrients in food technology and food science context
  • Definition of dietary patterns and types
  • Meal planning and recipe development (including use of Nutritics for analysis and food labelling)
  • Food portion sizes
  • Environmental sustainability and costings of dietary patterns