Awards
Target Award
Award Description:Bachelor of Science with Honours - BSH
Alternative Exit
Alternative Exit
Alternative Exit
Alternative Exit
Recruitable Target
Alternative Exit
Accreditation
Association for Nutrition (AfN)
Programme Offerings
Full-Time
F2F-JMU-SEP
Sandwich Year Out
F2F-JMU-SEP
Educational Aims of the Course
Provide an honours-level multidisciplinary study across sport, nutrition and social sciences that is in line with professional body requirements. Develop scientific thinking and practice in relation to using and undertaking empirical research in the context of nutrition and sport. Develop graduates with intellectual, transferable, scientific and practical skills to make improvements to professional practice through nutrition, exercise and sport. Provide the students with employability skills and work-related learning opportunities, which enable them to apply their skills in the context of the world of work. Ensure graduates are aware of issues related to professional conduct, ethics and performance in relation to nutrition and sport. Prepare students for a career and/or further academic study within the nutrition, sport, health or community sectors.
Learning Outcomes
1.
Systematically explain biological basis of food and nutrition science in relation to processing, storage, synthesis and metabolism.
2.
Use techniques and procedures, appropriate to sport nutrition, to monitor, analyse, diagnose and enhance sport performance.
3.
Evaluate qualitative and quantitative research approaches and methods as applied to the field of sport nutrition.
4.
Plan, conduct and report on investigations relevant to the field of sport nutrition.
5.
Evaluate concepts, literature and data to develop questions and solve problems in relation to sport nutrition.
6.
Communicate information, ideas, problems and solutions in nutrition to both specialist and non-specialist audiences.
7.
Recognise and respond to moral, ethical and codes of practice relevant to sport nutrition.
8.
Undertake safe and effective practice with good character that is appropriate for a professional/employment context.
9.
Work effectively independently and with others, as both a team member and a leader, recognising and respecting the values of equality and diversity.
10.
Apply scientific knowledge of nutrition and nutritional requirements at a human molecular, system and population level.
11.
Investigate and describe the physical and chemical properties of food and its development.
12.
Evaluate the concept of food chain in relation to factors such as food choice, dietary intake, food quality, safety, sustainability and the environment.
13.
Explain the social and behavioural basis of food and nutrition in relation to different stages of the life course.
14.
Apply an understanding of nutrition and the implications of imbalance to the context of health, disease and wellbeing of individuals, groups and populations.
15.
Undertake appropriate methods of measurement to monitor biochemistry and anthropometry, analyse food and assess nutritional intake and diet.
16.
Monitor, evaluate and explain human responses to sport and exercise.
17.
Design and evaluate sport nutrition interventions in a range of context using underpinning research.
Teaching, Learning and Assessment
Teaching and assessment on the programme is underpinned by the use of a set of educational practices that have been shown to have most impact on student learning. This includes active learning strategies, use of formative feedback, collaborative learning, research-based teaching and use of authentic tasks. Such practices are weaved into the various teaching methods including lectures, workshops, seminars and online activities. Certain aspects are foregrounded at different points throughout the programme. For example, at Level 4 collaborative learning and formative feedback are a focus to help with transition into the programme. Research informed teaching on the programme is extremely strong. A range of staff research outputs and live projects/applied work have supported the development of the curriculum and teaching on the programme. There are clear links between staff research activity and specific modules, particularly the current and contemporary issues modules at Level 6 that draw on expert statements, systematic reviews and empirical papers that staff have published. Assessment on the programme is through a range of different methods including portfolios, reports/essays, examinations, presentations, laboratory reports, position statements and a dissertation. These have been mapped to ensure that there is progression in terms of both the subject content and also the form of assessment. Therefore, feedback on a particular assessment will help students to develop their skills in order to enhance their work for a similar type of assessment in a subsequent module. Within the assessment methods identified a range of novel and authentic strategies are used by including case studies, live briefs and empirical data collection.
Programme Structure
Programme Structure Description
The programme is offered as a three-year (360 credit) or four-year (with sandwich-year) (480 credit) full-time course. All modules are core to ensure appropriate outcomes in relation to the Association for Nutrition (AfN) competencies. There are four strands on the programme to structure the content into cognate areas: Professional Practice … For more content click the Read More button below.
This programme structure applies to students joining from September 2022 onwards - previously validated structures apply to students who joined earlier.