CND 431 Applied Physiology (2018)

Fiona Ambrose

+3

Induction for students new to the postgraduate programmes:1) MSc in Personalised Nutrition 2) Postgraduate Diploma (PG Dip) in Personalised Nutrition 3) Nutrition Coach Diploma (NCD)4) Dietary Educator Certificate (DEC) 

Fiona Ambrose

+2

Induction for students new to the undergraduate programmes:1) BSc (Hons) Nutritional Science 2) Nutrition Coach Diploma (NCD)3) Dietary Educator Certificate (DEC) 

Fiona Ambrose

+2

Induction for students new to the undergraduate programmes: 1) BSc (Hons) Nutritional Science  2) Nutrition Coach Diploma (NCD) 3) Dietary Educator Certificate (DEC) 

Fiona Ambrose

+2

Induction for students new to the undergraduate programmes:1) BSc (Hons) Nutritional Science 2) Nutrition Coach Diploma (NCD)3) Dietary Educator Certificate (DEC) 

Indrani Saha

+1

This module aims to provide various behavioral and knowledge resources that will enable the student to deal with the process of personal change and their self-development in the learning environment and to take a proactive role to ensure a positive outcome from their interactions with people, It will incorporate many of the core skills necessary for the development of Graduate Skills. It aims to enable the student to develop better linguistic skills and strategies to facilitate others to make desired change based on better communication, influence and the development of rapport.

Fiona Ambrose

+2

This module provides students with the opportunity to effectively demonstrate a range of skills to support effective and ethical dissemination of information about food, diet and health in the promotion of health and the prevention of illness in a person-centred and personalised manner: including dissemination in writing, to groups and individuals to aid informed choice. This module aims to enhance the student’s ability to effect sustainable diet, and where appropriate lifestyle, changes in client-behaviour by the use of basic communication and coaching strategies. This module will enable students to explore Government guidelines for healthy eating and other healthy eating approaches.  Students will analyse diets for specific health/social/cultural scenarios, to aid preparing appropriately referenced educational reports; and giving verbal educational explanations on a one-to-one basis in a role-play client consultation setting. In this way the application of theory to practice is developed and assessed. This module explores the scope and boundaries of personalised dietary education.

Lara Boyd

+1

Personalised Nutrition Practice is an art as well as a science. Making clinical applications in a world of scientific uncertainty is an ongoing challenge. This module focuses on the development of a diverse range of clinical skills, knowledge and coaching techniques necessary for clinical practice utilising pathophysiological reasoning in the complex field of personalised nutrition, nutritional therapy and lifestyle management.

Lara Boyd

+3

The major focus of this module is to provide students with the opportunity to express their clinical and coaching skills under one-on-one professional supervision with clients in the Student Training Clinic in preparation for independent personalised nutrition and nutritional therapy practice.  This module is supported by regular opportunities for students to engage with tutors, supervisors and peers in critical thinking and debate to help prepare students for independent personalised nutrition and nutritional therapy practice.

Tiffany Smith

This module aims to consolidate the development of professional skills in preparation for the workplace and to increase awareness of the context of nutrition in the workplace, which may be varied and controversial.  Through development of a thorough understanding of the health and nutrition workplace environments, including corporate, clinical practice and community-based projects within local, national and international environments, the module will provide opportunities for students to evaluate the actions required to attain their professional goals.  This will be supported through the generation of a professional portfolio to demonstrate a range of experiences, competencies and skills in preparation for the workplace and via formulation of a network of contacts and work opportunities to enhance career options.

Fiona Ambrose

+2

The individual’s responsibility for taking charge of their own health is a growing concept as is the development of corporate and community health culture. This module aims to explore the changes in individual responsibility for health over the past century, at present and what the future might bring. In the context of individual responsibility for health the module will explore inequalities in health care provision and the ability of individuals to assume such responsibility for their health. Students will analyse data, theorise and evaluate cultural drivers and barriers to change as well as critically and reflexively review their own leadership ideas and business practices to inform the design of engaging, ethical and sustainable change management interventions across a range of healthcare business environments.

Fiona Ambrose

This module aims to develop the student’s understanding of personalised and individualised nutrition as an approach to the prevention and management of functional imbalances and chronic disease.  Scientific research continues to emerge on the potentially devastating effects of inappropriate nutrition, environmental toxins and lifestyle factors on a wide range of issues relating to human health throughout life.  Nutrigenomics also links nutrition to the genetic expression of health and illness.   Increasingly scientific discovery unfolds a genetic basis to a range of chronic degenerative disease afflicting the Western world. Students will develop an understanding of complexity in health and explore nutritional intervention strategies to support optimal function and health aging while taking into account social, cultural and ethical factors influencing an individual’s health and wellbeing.

David Titman

+1

The aim of this module is to provide students with knowledge of some of the key challenges facing nutrition professionals in the food industry.  The module will explore the concepts of food quality and safety with links to health issues beyond acute food poisoning.  The module will provide students with knowledge of the legal and regulatory framework for food production and marketing.  The module will provide opportunity for students to explore how new developments in health and technology impact on food production and product innovation to offer foods with functional benefits.