Compulsory modules

• Clinical Nutrition (15 credits)

This module provides a detailed study of nutrition theory and practice. It takes a 'process' approach to clinical nutrition and outlines the general principles and processes that underlie most clinical cases. The module will explore human energy requirements during health, disease states and in clinical settings. It also investigates the management of nutrition-related diseases, and the uses of clinical dietary therapy and therapeutic diets. It also examines the underpinning supporting research evidence for clinical practice as appropriate. The focus will be on nutritional management of common diseases such as cardiovascular disease, type 1 & 2 diabetes, gastrointestinal disorders, and renal/liver disease.

Dr Alaeddine El-Chab, Module Lead: “This is my favourite module to lead. I cover topics that I am very passionate about as a nutritionist. For this module, I will bring my dietetic and clinical background together with my experience working at a hospital."

• Energy Regulation and Obesity (15 credits)

In this module students study the factors influencing human energy regulation and the development and treatment of obesity. This includes the concept of energy balance and discusses the measures and implications of basal metabolic rate (BMR) and the factors controlling energy intake and energy expenditure as part of the body’s internal balancing act. Development of overweight and obesity is controlled by environmental, socioeconomic, genetic and diet-related factors. Understanding these factors and the methods for measuring energy requirement are important for energy regulation and prevention of obesity.

Dr Catherine Graham, Module Lead: “This module links many aspects together, from biochemistry to treatment and prevention. This is a fantastic module, full of debates, and combining the creative with the scientific.”

• Functional Foods and New Product Development (15 credits)

This module investigates the relationship between food and human health by concentrating on functional foods and their potential and proven health benefits, and also on techniques used to modify and optimise the nutritional composition of food products. The syllabus includes the development process for new food products, modification of recipes to meet nutritional guidelines including the use of fat, sugar and salt replacers, implications of food reformulation for the stability of food products, and the procedures for approval of health claims for new or reformulated food products.

Dr Vasiliki Iatridi, Module Lead: “Understanding early on in my collaborations as a consultant the barriers of miscommunication between Nutritionists who focus on people's healthy eating and the Food industry that aims to please consumers' pallets, the Functional Food and Food Product Development module has been designed to bring these two worlds together."

• Global Nutrition, Public Health and Policy (15 credits)

This module introduces students to nutritional issues specific to global populations consolidating knowledge on topics such as wasting, stunting, micronutrient deficiencies, chronic diseases and complications with infectious diseases. Nutritional epidemiology and policies to address maternal nutrition, infant feeding, emergency nutrition and food security are also reinforced in this module.

Dr Sangeetha Thondre, Module Lead: "This module opens a whole new world to nutrition students. It is fascinating to discuss the global challenges ranging from child malnutrition to nutrition transition and food sustainability."

• Independent study 2 (15 credits)

This module involves individual or group work on an appropriate topic constructed under the supervision of an academic, with prior approval of the module leader. This study may be work based, enabling students to gain recognition and academic credit for learning gained through their professional practice or employment or from an in-depth study of their own high level sporting performance or nutrition topic of interest.

• Professional Practice for Nutritionists 3 (15 credits)

This module prepares you for future practice as nutritionists in the food industry, community, research or public health. There will be sessions on the legal context of nutrition practice and relevance of intellectual property issues taught by the Research and Development staff at Oxford Brookes. The module also requires you to prepare a personal statement demonstrating your knowledge and understanding in nutrition to meet the core competencies of the AfN.

Dr Shelly Coe, Module Lead: “Professional Practice for Nutritionists 3 includes lectures from alumni and consultants from the nutrition field and allows me to welcome back past students from over the years. It’s very rewarding to see our graduates excel in the nutrition field. Current students are also able to meet nutritionists from different backgrounds who have been successful in the profession.”

• Research Project/Dissertation in Nutrition (30 credits)

This module provides an opportunity to explore a topic of interest, allowing you the freedom to discover advances in nutrition and to generate new ideas. You will gain an understanding of your topic through primary or secondary research by pursuing a critical inquiry in an area of nutrition. You will engage with research methodology and academic literature in a reflective and analytical fashion. You will choose a subject and methodology in collaboration with an academic supervisor. This allows you to develop and enhance a research question, explore a range of issues related to nutrition, and to develop the graduate attributes important for your development and future career.

Dr Jonathan Tammam, Module Lead: “My favourite part of teaching this module is to see students focus on a substantial research project and grow into independent thinkers. Some students present their work at conferences and publish in academic journals, which makes me especially proud.”