AP0409 - Fundamental Nutrition

What will I learn on this module?

You will learn some of the fundamental principles in the field of human nutrition such as the biochemistry, physiology, structure and function of macro and micronutrients. The focus of lectures will also be on the discussion of diet and the maintenance of optimum health. Examples and consequences of nutrient deficiencies and excesses, and the contribution of diet and lifestyle to the establishment of disease, will also be discussed. Another aspect of the module will explore nutritional methods used in a public health context including dietary assessment, dietary surveying as well as crucial concepts in nutritional studies (ie Eatwell Plate and portion sizes). Dietary reference values will also be introduced.

You will discuss comparisons of typical British diets with some important UK-ethnic diets and discuss the role of culture, education and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders (anorexia and bulimia nervosa).
During practical work you will look at the analytical methods used to identify and quantify nutrients present in foods, providing a link to the understanding of food nutritional labelling. Another practical component will introduce you to basic techniques in anthropometric measurements, and include calculations of body mass index and body composition indexes, and the discussion of their use and limitations for the assessment of human health status.

How will I learn on this module?

You will learn through lectures, tutorials, laboratory classes, IT sessions and independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts and techniques during the laboratory sessions. You will work on these during hands-on sessions in Northumbria’s computer labs, which are fully equipped with the latest industry-standard software.

Practical sessions will involve laboratory manipulations, data handling, calculations and the writing of practical reports. Formative feedback will be provided to you from these sessions.

Directed learning will support the material delivered during taught and practical sessions and will allow you to consolidate your knowledge and understanding of the subject matter and support your transition to independent learning and critical analysis.

How will I be supported academically on this module?

The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and practicals and the module tutor is able to provide you with guidance about the module content. You will also have the opportunity to attend tutorial and revision sessions to discuss module content and receive guidance on the assessments.

In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).

What will I be expected to read on this module?

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

What will I be expected to achieve?

Knowledge & Understanding:
1. Explain the structure and function of food components in relation to human nutrition and human physiology
2. Recall current UK dietary guidelines and use reference data to calculate and assess the adequacy of diets

Intellectual / Professional skills & abilities:
1. Appreciate the methods available for routine anthropometric measurement and their use and limitations in assessment of health status
2. Apply safe laboratory practices and data handling skills in the context of nutritional analysis of food products

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Develop professional and ethical skills by carrying out nutritional and anthropometric assessments in a group setting

How will I be assessed?

The assessment will take the form of two online MCQ exams (25% each) delivered over two separate weeks and a 1,500-word report (50%). This will comprise of reports based on laboratory and IT practicals. This will help you appreciate the methods available for routine anthropometric measurement and their use and limitations in assessment of health status, apply current dietary guidelines, discuss influences on eating behaviour, and also develop information retrieval and data handling and safe laboratory practice.

MLOs assessed for exam: KU1
MLOs assessed for report: KU1,2, IPSA 1,2, PVA1

Your tutors will be looking for, and developing, your ability to investigate and analyse problems. Feedback will be provided during tutorials and the practical and revision session.





Module abstract

‘Fundamental Nutrition’ is designed to provide you with an understanding of the role of nutrients as building blocks and energy sources in the human body. It will also provide you with awareness of the effect of nutrient deficiencies and excesses, to the establishment of diet-related diseases since it is increasingly apparent that nutrition plays a crucial role in the maintenance of good human physical and mental health. We will also discuss the role of culture and personal preference on eating behaviour, including dysfunctional behaviour in the case of eating disorders.

‘Fundamental Nutrition’ will introduce you to methods used in the analysis of diet nutrient composition and will give you an overview of the guidelines for the design of diets and the provision of dietary advice. Routine methods used for the assessment of good nutritional health (eg growth charts, body mass index, body composition) will also be covered.

Course info

UCAS Code BD46

Credits 20

Level of Study Undergraduate

Mode of Study 3 years full-time or 4 years with a placement (sandwich)/study abroad

Department Applied Sciences

Location City Campus, Northumbria University

City Newcastle

Start September 2024 or September 2025

Fee Information

Module Information

All information is accurate at the time of sharing. 

Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.  

Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.


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