AP0525 - Applied and Practical Nutrition

What will I learn on this module?

In this module you will build upon the knowledge and skills you acquired during Fundamental Nutrition and you will also have the opportunity to develop your professional, research and practical skills as there is a strong emphasis on ‘hands-on’ nutrition.

Lectures during this module will include how you interpret and apply basic nutritional guidelines and policies to individuals and groups and the various roles that diet and nutrition can play in disease and in healthy ageing. The use of dietary surveys and epidemiological studies to identify links between diet and disease and how this evidence is used in nutritional guidance for the public and individuals will also be covered. You will become aware of the factors influencing dietary intake and barriers encountered when recommending dietary change.

You will learn about various laboratory techniques used in the nutrition research setting, as well having the opportunity to prepare and evaluate a planned diet for a particular individual determining its worth using your knowledge of dietary guidelines, individual requirements and in-depth dietary analysis skills. Further practical sessions will develop your research and data analysis skills using experimental data that you have gathered during laboratory and IT sessions.

The practical element of this module will help you to develop your critical evaluation skills and your self-awareness of the professional and research skills required to become a nutritionist.

How will I learn on this module?

You will learn through lectures, tutorials, laboratory classes, IT sessions and independent learning. The lectures and tutorials will provide the knowledge required for you to understand the theoretical and practical aspects of the various topics that will enable you to put into practice these concepts and techniques during the laboratory sessions in the chemistry and food technology laboratory’s and Northumbria’s computer rooms which are equipped with the latest industry-standard software.

Practical sessions will involve food preparation, laboratory manipulations, data handling, and calculations. Formative feedback will be provided to you from these sessions.

Your analysis, interpretation and communication of nutrition focussed scientific data to an audience via an oral presentation/viva will enable you to develop your professional skills which are required to achieve Associate Level Nutritionist status.

Independent learning using the resources listed on the eLP site 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 of the eLP. Material to support lectures will be uploaded in advance of lectures and practicals and the module tutor will provide you with guidance about the module content. You will also have the opportunity to attend tutorial sessions to discuss module content and receive guidance on the assessments.
Electronic feedback on your written report will be provided via the eLP to all you to understand how you performed and you can build on this performance in subsequent assessments within your programme. You will be provided with written feedback on your oral presentation/viva.
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. You will be able to apply and understand how dietary factors and lifestyles influence health using current UK dietary guidelines, computer software and reference data to calculate and assess the adequacy of diets whilst appreciating the limitations of such reference points/tools.
2. You will appreciate the use and limitations of various methods of collecting, analysing and evaluating nutritional data.

Intellectual / Professional skills & abilities:
1. You will develop your analytical skills during the practical investigation basing your findings on the best available evidence and research.
2. You will learn safe laboratory practices and data handling skills in the context of the nutritional analysis of dietary intake.

Personal Values Attributes (Global/Cultural awareness, Ethics, curiosity), Curiosity) (PVA):
1. You will understand good working practices, appreciate the importance of professional standards and the application of professional conduct as required to become a registered Associate Nutritionist.

How will I be assessed?

The assessment will be split between a written report (50%) and an oral/viva presentation (50%). The written report will bring together all the new skills and knowledge gained in semester 1 and the oral presentation/viva will provide you with opportunity to use new skills learned during the second semester to analyse, interpret and communicate scientific data in a professional manner.

MLOs assessed: 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 sessions.


AP0409 - Fundamental Nutrition



Module abstract

‘Applied and practical nutrition’ is designed to develop an understanding of applied nutrition especially in the terms of UK recommended guidelines and the latest research relating to food and health.

Through laboratory and IT based practical sessions you will develop dietary analysis skills which will enable you to assess the adequacy of diets and knowledge gained through lectures and tutorials will support this analysis enabling you to provide dietary guidance to improve health and well-being. Factors which influence dietary behaviour including barriers to change will be discussed.

Applied and practical nutrition will provide you with experience of laboratory based investigations and data handling skills which will be used in the oral presentation where you will also be provided with the opportunity to demonstrate your knowledge of professional conduct and competences required to fulfil the requirements for Associate Level Nutritionist status.

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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