Nutrition & Exercise Sciences (with Foundation Year)

This module aims to provide you with an insight into the different sport-related disciplines. It aims to broaden understanding of sport and physical activity from the perspectives of performance and health as well as considering structure and delivery from the group and individual participation.

This module aims to help you develop the necessary skills enabling study at the appropriate academic level. It will also encourage you to reflect on and learn from your experiences and support professional and personal development. 

Learn about the key elements of the social sciences, drawing specifically on philosophy and psychology. These will be interpreted within the context of health and used to understand opportunities for change regarding current health issues. The module also aims to provide you with a foundation from which to monitor and reflect upon your personal and skills development.

This module will provide you with knowledge and skills of the relevant aspects of anatomy and physiology and the principles of training necessary to lead an effective and safe gym-based exercise session.

The general aim of the module is to develop your understanding of the scientific basis of nutrition by introducing you to the basic concepts of nutrients, metabolism, requirements for energy and nutrients as well as key biological and biochemical concepts. You'll understanding the biological principles underlying the nutritional requirement of the human body and food science.

On this module you'll be introduced to the principles of muscle and skeletal physiology, neurology, endocrinology, immunology and biochemical principles relating to exercise, performance and health. You'll also be introduced to the research processes and basic statistical techniques, as well as the relevant IT skills for future work.

You'll critically examine the principles of food processing and preservation as mechanisms for reducing spoilage, maintaining food safety, extending shelf life, and enhancing palatability. You'll link theoretical principles with industrial practice as you gain a critical insight into food production and the nutritional composition of food products.

This module will explore the historical development of public health and consider the effect that changing psychosocial, cultural, environmental, economic and political and global influences have on population health and illness, nationally and internationally. You'll examine developing public health roles, policy and legislation in a local, national and international context and will explore different methods of measuring health and illness. 

The module introduces the scientific basis of exercise and training prescription. You will learn sports science terminology, research with applied fitness training, and individual exercise prescription. You will study cardiovascular and resistance training and conditioning, as well as practical applications to athletic performance. The module facilitates the achievement of the criteria for the REPS Level 3 Certificate in Personal Training.

This module uses a combination of laboratory classes and theory classes to develop your understanding of the scientific basis of nutrition. You will consider the nutrient composition of foods, the nature of the nutrients, their digestion and absorption, and their physiological and biochemical roles and will investigate the requirements for energy and nutrients, and the methods for assessment. Specific objectives of this module are to use practical sessions to develop competence in carrying out experimental work, in recording results and in writing reports in a scientific format; to develop your ability to use IT packages to analyse data; and to develop your ability to evaluate data in the context of a real-life situation.

The aim of this module is to develop your understanding of the importance of sports performance to optimum nutrition. You'll be introduced to ideas on methods for nutritional and activity assessment, requirements for energy and nutrients in relation to exercise and diets for performance and recovery.

This module will provide you with skills necessary to carry out data collection and analysis of data, and to interpret critically the research findings in an applied sport and exercise physiology framework. You'll develop an understanding of cardiovascular, respiratory and muscular physiology and have ability to conduct experiments and to undertake physiological measurement.

This module aims to develop your ability to identify suitable exercise referral programmes for the treatment of several conditions and diseases. You will have the ability to translate the scientific literature into safe, effective and enjoyable exercise programmes.

The aim of this module is to introduce you to the importance of nutrition in the cause and treatment of disease, understanding the role of good nutrition for the upkeep of good health and exploring the definition of nutrition, including diet, absorption and transfer, defective uptake by cells, secretion of cells and the effects of non-nutritive factors in foods.

This module aims to develop your understanding of the nutritional status of populations and how food and nutrition policies are formulated. You will have an understanding of some of the factors that influence the quality and quantity of foods eaten by individuals and learn about epidemiological investigation and clinical and community trials.

This module will offer you the opportunity to conduct a major piece of independent literature-based research. You will develop management skills; achieve a measure of independence; integrate different aspects of the course and; define clearly a problem to be solved.

This module allows you to reflect on the work-based experience and apply theory to practice. You will create a career plan based on your aspirations and transferable skills gained in the industry. This module aims to create a professional portfolio of evidence.

This learning module will develop your understanding of the causes, diagnosis and treatment of adverse reactions to foods and evaluate the processes involved in food preparation and food production.

Throughout this module, you'll develop an understanding of the causes, diagnosis and treatment of adverse reactions to foods. You'll evaluate the processes involved in food preparation and food production.

This module aims to develop your critical understanding of how global, national and strategic health/public health policy shapes the development and implementation of health improvement strategies at local level. You'll critically analyse and evaluate the success (or otherwise) of current health improvement strategies in improving the health of the population/population groups.

This module will provide you with the knowledge to monitor training and competition demands in sport (team and individual settings). It'll blend the theory and applied nature of Elite sport, you'll be able to implement training/competition load monitoring and interpret the data appropriately, whilst also developing an understanding of environmental considerations and how these might influence training and competition loads and the monitoring and training prescription processes.