This course introduces the principles of nutrition through the lifespan, exploring the sources, functions, and metabolism of nutrients and how energy balance is measured. The course explores how culture, sustainability, and other factors influence food choices and dietary patterns.
Robert Gordon University is ranked No. 1 in the UK for Food Science subjects
Complete University Guide (2019)
This module explores the scientific, social, and cultural dimensions of food and human nutrition. You will examine the food matrix to understand how the chemical properties of nutrients influence their structure, function, and contribution to health.
You will study macronutrients (protein, carbohydrate, and fat) and micronutrients (vitamins and minerals), gaining insight into their digestion, absorption, metabolism, and the factors that affect nutrient balance and energy needs. Practical activities in dietary and food analysis will develop your ability to interpret nutritional data, assess dietary requirements, and make evidence-based health recommendations.
You will also consider how dietary guidelines support informed choices, and how food patterns are shaped by culture, sustainability, and food security. The module concludes with an exploration of nutrition across the lifespan from preconception and infancy through to older adulthood, connecting what we eat and how we live and stay healthy.
The learning outcomes are:
- Conclude insights about the relationship between food-based dietary guidelines and sustainability, based on the classification of the major food groups.
- Distinguish between different methods for measuring and estimating energy balance.
- Report the sources and structure of nutrients and their digestion, absorption, storage and metabolism in the human body.
- Compare nutrient requirements across the stages of the lifespan.
- Write about food patterns and food choices in groups and cultures.
Learning Methods
Directed study activities will be given each week over the duration of the course. In addition, online ‘live’ tutorials will take place, supplemented by online discussion forums.
Assessment
This course is assessed through a recorded presentation and written report.
Independent Study
Independent study is expected throughout. In addition to reading around the topic to enhance your knowledge, you will be directed to do particular tasks and submit your findings. A full brief of what you are required to do, and when, will be provided at the start of the module.
Staff Delivering This Course
All staff delivering on the course are either Registered Dietitians (HCPC) or Registered Nutritionists (AfN).
This ‘top-up’ module in nutrition is appropriate for those, who have completed relevant previous studies, who wish to progress to undertaking a PDGE in Home Economics teaching.
Find out moreRGUflex
Previous study at level SCQF Level 7.
* All entry requirements listed here should be used as a guide and represent the minimum required to be considered for entry.
For Session 2025/2026
- All students: £774
Some students may be eligible for funding via SAAS. For more information, please see:
Additional Costs
Some other costs are not included in the course fees:
Disclaimer
For new intakes, course fees are reviewed and published annually for each mode of delivery. Tuition fees are fixed for the duration of a course at the rate confirmed in the offer letter. For further information:
Any questions?
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