Students will gain an understanding of: medical terminology and disease classification, the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery.
Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicines management.
The module communicates immunological and pharmacological knowledge relevant to the health care professional, and fosters critical evaluation of the evidence which informs and supports clinical practice in a range of conditions/diseases.

This module provides a comprehensive introduction to key concepts in nutrition and food. You’ll explore macro- and micronutrients, non-nutritive components, food sources, and their impact on health, alongside dietary guidelines and nutrient needs across the life cycle. The module also covers macronutrient metabolism in fed, fasting, and adaptive states, including inborn errors. You’ll gain insight into nutritional assessment methods, including the National Diet and Nutrition Survey. On the food side, topics include food production, preservation, safety, supply chains, and relevant regulations. Practical elements cover menu planning for diverse needs and essential food preparation skills—linking nutrition science to real-world application.

Module content will include:

Nutrition 

• Overview of key concepts in nutrition include a review of macro and micro-nutrients, non-nutritive components, food sources and their influence on health   
• Dietary guidelines and dietary reference values
• Nutrient considerations over the life-cycle        
• Review of macro-nutrient metabolism including fed, fasting, adaptive response to starvation and in born errors  
• Overview of dietary and nutritional assessment including National Diet and Nutrition Survey 

 Food   

• Food production, preservation and safety   
• Food supply chains, commercial food services, catering standards, regulation and legislation
• Menu planning including socio-economic, dietary and cultural/ religious considerations 
• Essential skills in food preparation

This module explores the psychological and sociological foundations of health and eating behaviours. You'll examine theories of human behaviour and how factors like personality, motivation, and group dynamics shape health choices. Key topics include the psychology of eating—ranging from normal habits to disordered patterns such as obesity—and the impact of long-term health conditions. You'll gain practical skills in behaviour change techniques, including counselling, motivational interviewing, and cognitive behavioural approaches, with applications in both face-to-face and digital settings. The module also explores how culture, class, income, and social expectations influence food choices, and considers the role of organisations in supporting public health.

The module content includes:

• Theories of human behaviour and the psychological underpinning of health behaviour
• Psychological implications of long term health and eating behaviours, including normal, disordered eating, obesity and control of appetite
• Overview of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
• Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics)
• Historical principles of behavioural change and the modern development of health promotion and health education strategies
• Practical skills in behavioural change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
• Psychology of eating behaviour in both normal and disordered eating
• Review of socio-cultural factors related to food and eating. Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society
• Impact of class, ethnicity, income level and social expectation in food choice
• Role of organisations in delivering health, relevant organisational behaviour

This module explores the role of nutrition and dietetic practice within the UK’s health and social care systems, focusing on improving health outcomes and reducing health inequalities. You’ll examine how nutrition contributes to disease prevention, health protection, and care across individual, community, and population levels. Key skills include assessing nutritional status, planning and evaluating interventions, and applying ethical principles. You'll also learn how to apply behaviour change and learning theories to support individual and group dietary change. The module emphasises evidence-based practice, service evaluation, and effective communication with stakeholders—preparing you to deliver and improve dietetic care in diverse settings.

Module content will include:

Organisation of local government, health and social care in the UK, including policies which impact on health outcomes

The role of nutrition in disease prevention, health protection, health improvement, and public health care and wider determinants of health and disease

Assessment of nutritional status and requirements for dietary therapy and nutrition support in individuals

Reducing inequity though healthcare and ethical considerations of care

Dietetic practice in primary and secondary, health care, pathways of care, treatment/interventions and evaluation of health outcomes, e.g. research, clinical audit

Theory and application of the model and process of nutrition and dietetic practice in the context of individual and community settings

Factors and theories influencing food choices and the psychology of behaviour change and the practical application of these for both individual and group interventions

Theories of learning and pedagogy and communication principles and how to use to effect nutritional outcomes with individuals, groups and communities

Dietary assessment and evidence based planning to implement and evaluate interventions for both person-, community- and population-centred health care

Planning for community and population-centred health care interventions

Monitoring and evaluation of dietetic practice and service delivery

Disseminating findings of evaluation and research with dietitians and other stakeholders to improve care and dietetic practice

Assessing evidence quality and applying it to healthcare problems

This module focuses on applying the nutrition and dietetic care process within secondary and tertiary healthcare settings. You’ll learn how to develop patient-centred care plans, implement practical dietary interventions, and evaluate outcomes in line with current clinical guidelines and healthcare policies. The module covers diet therapy and nutrition support for managing both acute and chronic conditions, with attention to ethical considerations in practice. You'll also explore how nutrition can act as an adjunctive treatment in disease management, including key drug-nutrient interactions—preparing you for effective, evidence-based practice in clinical and hospital environments.

Module content will include:

• Application of the model and process of nutrition and dietetic practice in the context of secondary and tertiary care
• Patient focused care planning with specific reference to practical interventions and delivery
• Development of care pathways, implementation of interventions and evaluation of outcomes in the context of current guidance and policy for healthcare.
• Diet therapy and nutrition support for individuals with acute and chronic conditions, including ethical considerations
• Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions.

This module introduces the role of the dietitian within clinical and non-clinical settings, alongside the importance of multidisciplinary teamwork in healthcare. You'll explore key forms of professional communication—oral, written, and electronic—used in dietetic practice. The module covers how to assess food intake and eating habits within NHS and other public or private sector services, while considering the cultural, social, educational, and financial factors that influence service users. Emphasis is placed on developing core skills, personal and professional growth, and becoming a reflective practitioner. You'll also build an understanding of legal, ethical, and professional responsibilities essential for effective practice.

Module Content will include:

• the role of the dietitian and other disciplines in clinical and non-clinical environments
• forms of communication: oral, written, and electronic commonly used by health care professionals. 
• food, eating habits and assessment of food intakes in the context of dietetic services in the NHS or other public and private sector institutions
• developing awareness of environmental factors (for example cultural, educational, social and financial factors) which affect all service users
• core skills training
• personal and professional development, including developing as a reflective practitioner
• developing awareness of integrity, legal and ethical responsibilities

This practice placement provides hands-on experience to develop the skills and knowledge required to work as a dietitian across diverse client groups and settings—including those beyond traditional healthcare environments. You'll apply the model and process of nutrition and dietetic practice, while gaining insight into health promotion and public health strategies. The placement also encourages you to consider how cultural, educational, social, and financial factors influence individuals and communities. Through real-world tasks, you’ll strengthen your communication, professional competencies, and leadership skills, while developing self-awareness and the ability to reflect on your practice—preparing you for effective, person-centred dietetic care.

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• cultural, educational, social and financial factors which affect individuals, groups and populations
• development of knowledge, communication skills and professional competencies
• applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation

This  practice placement enables you to apply and refine the skills and knowledge required for entry-level professional dietetic practice. Working with diverse clients and care groups across a variety of settings—including non-health environments—you’ll demonstrate competence in using the model and process of nutrition and dietetic practice. You'll apply health promotion and public health strategies while considering environmental influences such as culture, education, social factors, and financial barriers. The placement focuses on enhancing your communication, leadership, and professional competencies, while promoting self-awareness and reflective practice—ensuring you are prepared for independent, evidence-based dietetic care upon graduation.

The practice placement will enable the student to develop and apply advanced working knowledge, and display competence in the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the entry level of the profession:

• The model and process of nutrition and dietetic practice
• Applied knowledge of health promotion and public health strategies
• Environmental factors - cultural, educational, social and financial - which affect individuals, groups and populations
• enhanced knowledge, communication skills and professional competencies
• applied knowledge and understanding of professional practice, leadership, including self-awareness and reflective practice 

This module provides a comprehensive foundation in research methods and data analysis, equipping you with the skills to design, conduct, and interpret scientific research. You’ll explore different research types—analytical, descriptive, experimental, and qualitative—while mastering key concepts like hypotheses, variables, sampling, and measurement reliability. Learn how to collect and analyse data effectively, from experimental designs and surveys to case studies and qualitative research techniques. A strong emphasis on ethical research practices ensures you understand the responsibilities of scientific inquiry. You’ll also gain hands-on experience with SPSS software, learning to establish databases, transform variables, and apply statistical tests like ANOVA, t-tests, and chi-square analyses. By the end of the module, you’ll be able to critically evaluate research, apply statistical techniques, and use data-driven insights to inform decision-making—essential skills for careers in academia, healthcare, and scientific research.