Subjects at A level

Biology
Chemistry
Social Science

Learning Resources

Research Writing

Academic Writing

Choosing & Applying for University

CV Writing

Navigating Career Path Options

Business School

Interviews

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Description:

Introduction to degree course was developed in response to high dropout and failure rates of university students. The program fully supports successful progression of students from high school to undergraduate study and beyond. This course introduces students to a degree, giving students a frame work and direction in their area of study. We are well aware that if students fail to understand the foundation of the subject they are likely to lose interest in the subject that is why this course was designed to make it easier for students. The course is equipped with most of the learning materials required by students to understand their degree program.

This course was developed in consultation with universities at global. The course is designed to give students a deeper knowledge and understanding of the degree. The course is designed to enhance the creativity and critical thinking skills that are needed by students to develop their own ideas at University standard. Taking students step by step, to simplify and to explain the degree.

The course equips students with the knowledge needed to make an informed decision before starting and during your studies enabling students to plan ahead, minimizing student failure rates. The process makes knowledge transfer easier between students, universities, professionals, employers and research institutes The aim of this course is not just to make learning easier, but also to help put qualification in to use. We understand that most students at Universities fail not because they are “dumb” but, because they don’t get to understand what they are required to do.

Key Modules:

1: Nutrition

This module provides a comprehensive understanding of the principles of nutrition, including the study of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) and their roles in maintaining health and preventing disease. It covers topics such as digestion, absorption, metabolism, and the impact of nutrition on various body systems.

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2: Nutritional epidemiology

The module focuses on the application of epidemiological methods to investigate the relationship between diet, nutrition, and health outcomes in populations. It covers topics such as study design, data collection, data analysis, and interpretation of results in epidemiological studies related to nutrition.

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3: Nutrient Metabolism

Explores the biochemical processes involved in the digestion, absorption, transport, and utilization of nutrients in the body. It covers topics such as energy metabolism, nutrient storage, and the metabolic pathways of carbohydrates, proteins, and fats.

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4: Food Science

This module provides an understanding of the scientific principles behind food production, processing, and preservation. It covers topics such as food composition, food safety, food additives, sensory evaluation of food, and the impact of processing techniques on nutrient content.

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5: Food safety

Focuses on the principles and practices of food safety, including the identification and control of foodborne hazards. It covers topics such as foodborne illnesses, foodborne pathogens, food handling, food storage, and the implementation of food safety management systems.

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6: Diet and health

This module examines the relationship between dietary patterns and health outcomes, including chronic diseases such as obesity, diabetes, cardiovascular disease, and cancer. It covers topics such as dietary guidelines, nutritional requirements at different life stages, and the impact of dietary choices on health.

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7: Human nutrition

The module provides an in-depth understanding of human nutrition, including the physiological and biochemical processes involved in nutrient requirements, digestion, absorption, and utilization in the body. It covers topics such as nutrient interactions, dietary reference values, and factors influencing nutrient bioavailability.

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8: Dietary analysis

This module focuses on the methods and techniques used to assess dietary intake and analyze nutritional content. It covers topics such as dietary assessment methods, dietary records, food frequency questionnaires, and nutrient analysis software.

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9: Public Health

Explores the principles and practices of public health, with a specific focus on nutrition-related issues. It covers topics such as health promotion, disease prevention, health policy, community health assessment, and the design and evaluation of public health interventions.

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10: Human Physiology

This module provides an understanding of the normal functioning of the human body and the physiological processes involved in maintaining health. It covers topics such as cellular physiology, organ systems, homeostasis, and the integration of physiological processes related to nutrition.

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11: Biochemistry

Focuses on the chemical processes and reactions that occur within living organisms, with a particular emphasis on the biochemical pathways relevant to nutrition and health. It covers topics such as metabolism, enzyme kinetics, molecular biology, and the role of biochemistry in nutrient metabolism.

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12: Nutritional Assessment and Counseling

This module covers the principles and techniques used to assess nutritional status and provide dietary counseling to individuals and populations. It covers topics such as anthropometric measurements, biochemical markers, dietary assessment, and the development and implementation of nutrition intervention plans.

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13: Community Nutrition

The module explores the role of nutrition in community health promotion and disease prevention. It covers topics such as community needs assessment, program planning and evaluation, health disparities, cultural considerations, and the development of community-based nutrition interventions.

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14: Clinical Nutrition

The module focuses on the role of nutrition in the prevention and treatment of diseases in clinical settings. It covers topics such as medical nutrition therapy, nutritional support, nutritional assessment of patients, and the integration of nutrition into healthcare practice.

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15: Sports Nutrition

Examines the nutritional requirements and strategies for optimizing athletic performance, recovery, and overall health. It covers topics such as energy balance, hydration, nutrient timing, ergogenic aids, and the nutritional considerations for different sports and exercise modalities.

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16: Food and Society

This module explores the social, cultural, and economic aspects of food production, consumption, and policies. It covers topics such as food systems, food security, food culture, food marketing, and the impact of food choices on individuals and society.

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17: Nutrigenomics

Focuses on the interaction between nutrition and genetics at the molecular level. It explores how genetic variations influence individual responses to dietary components, including the impact on metabolism, nutrient requirements, and disease risk. Topics covered may include gene-nutrient interactions, nutrigenomic research methods, personalized nutrition, and the role of nutrigenomics in disease prevention and treatment.

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18: Global Nutrition Issues

This module examines the major nutrition-related challenges and disparities faced by populations around the world. It covers topics such as food security, malnutrition (undernutrition and overnutrition), micronutrient deficiencies, poverty, cultural influences on food choices, and the impact of globalization on food systems and nutrition outcomes. Strategies for addressing global nutrition issues, such as policy interventions and international collaborations, are also explored.

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19: Food biotechnology

Explores the application of biotechnology in the production, processing, and improvement of food products. It covers topics such as genetic engineering, genetically modified organisms (GMOs), food safety considerations, biotechnological techniques for enhancing nutritional value and extending shelf life, and the ethical, social, and regulatory aspects of food biotechnology.

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20: Nutritional Biochemistry

Delves into the biochemical processes that occur during nutrient metabolism in the human body. It covers topics such as enzymatic reactions, energy metabolism, the role of vitamins and minerals as cofactors, nutrient transport and storage, and the biochemical basis of nutrition-related diseases. Emphasis is placed on understanding the molecular mechanisms underlying nutrient utilization and the impact on overall health.

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21: Nutritional Anthropology

Explores the relationship between nutrition, culture, and society from an anthropological perspective. It examines how food practices, dietary patterns, and beliefs about food vary across different cultures and historical periods. Topics covered may include food taboos, food symbolism, traditional food systems, the impact of globalization on indigenous diets, and the cultural dimensions of nutrition-related health disparities.

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22: Maternal and Child Nutrition

This module focuses on the specific nutritional needs and considerations during pregnancy, lactation, infancy, and childhood. It covers topics such as optimal nutrient requirements, the impact of maternal nutrition on fetal development and long-term health outcomes, breastfeeding, complementary feeding, nutrition-related issues in early childhood, and strategies for promoting healthy growth and development in children.

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23: Food Microbiology

This module examines the microorganisms that can contaminate food and the principles of food microbiology and safety. It covers topics such as foodborne pathogens, food spoilage, food preservation techniques, foodborne illness outbreaks, and the principles and practices of microbial testing and control in food production and processing.

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24: Nutritional Toxicology

Explores the adverse effects of dietary toxins and contaminants on human health. It covers topics such as naturally occurring toxins in foods, food additives and contaminants, heavy metals, pesticide residues, mycotoxins, and the methods used to assess and mitigate the risks associated with foodborne toxins. The module also explores the regulatory framework and risk assessment approaches in nutritional toxicology.

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25: Food Quality

This module focuses on the factors that contribute to the quality of food products, including sensory attributes, nutritional composition, safety, and shelf life. It covers topics such as food quality assessment methods, sensory evaluation techniques, food sensory science, food packaging, and the impact of processing and storage on food quality and consumer acceptance.

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26: Functional Foods

This module explores the concept of functional foods, which are foods that provide health benefits beyond basic nutrition. It covers topics such as the bioactive compounds found in functional foods, their mechanisms of action, evidence for their health effects, functional food product development, and the role of functional foods in disease prevention and management.

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