The course will give you a comprehensive understanding of the relationship between diet and health. You will learn how to apply this knowledge to the provision of nutritional advice to the public, as well as providing safe, wholesome and nutritious food to the consumer.
Nutritional science is the study of food as it impacts our health and is concerned with the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout life.
The course is accredited by the UK Association for Nutrition and graduates are automatically entitled to register with the UK Voluntary Register of Nutritionists as an Associate Nutritionist.
On completion of the course you will be able to:
- apply current knowledge in nutritional science from a molecular, cellular and tissue level to the whole person and to population groups to calculate food and nutrient requirements through the life-cycle in health and disease
- devise nutritional guidance for individuals and population groups for the maintenance of good health, in the context of authoritative dietary reference and food safety standards
- employ specialist experimental skills in nutritional research and analysis
- identify and critically evaluate emerging knowledge in nutrition and use this as a basis for developing novel approaches to solving problems in industry, research/academia, healthcare and other sectors
- interpret and translate nutritional science meaningfully and communicate the science effectively
- work effectively as a nutrition professional
