This course provides students with an understanding of the food matrix, macro- and micro-nutrients, energy balance, and the relevance of history, geography, psychology, sociology and economics in understanding food patterns and food choice.
Robert Gordon University is ranked No. 1 in the UK for Food Science subjects
Complete University Guide (2019)
The food matrix will be deconstructed to understand the chemical properties of nutrients in foods enabling a comprehensive understanding of their structure and role in human health.
You will learn about nutrients under the two umbrella terms; macro- (protein, carbohydrate and fat) and micro- (vitamins and minerals) nutrients and the scientific recommendation of each nutrient for health.
You will gain skills in dietary and food analysis enabling you to recommend a nutritionally balanced diet depending on the demographics of an individual.
You will learn how to interpret diets and possible deficiencies and excess in the diet. You will also examine food and allergy labelling and their legal requirements.
Finally, you will explore food patterns and the factors influencing food choice a various groups and cultures.
The learning outcomes are:
- Describe the classification of the major food groups and explain their contribution to a healthy diet.
- Explain energy balance, including methods of its measurement and estimation.
- Explain the sources and structure of nutrients, and their digestion, absorption, storage and metabolism in the human body.
- Understand nutrient requirements in health and the scientific principles of food-based dietary guidelines.
- Describe and explain food patterns and food choice 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
- Written exam
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.
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 2024/2025
- All students: £520
Some students may be eligible for funding via SAAS. For more information, please see:
Additional Costs
The following course-related costs are not included in the course fees:
- The cost of books that you may wish to purchase.
- Costs associated with your placement / study abroad
- Accommodation and living costs
- Printing
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 see:
Have a question about the course? Get in touch with the Health and Exercise Science CPD team and we'll do our best to help.