营养学与营养学营养学硕士学士

课程模块Modules

• 年一Year one
• 年二Year two
• Year three
• 年四Year four

6 modules

• 原理健康生活方式指导the principles of healthy lifestyle guidance
• develop the skills to apply this knowledge to different population groups
• essential skills for dietetic practice
• Mitosis, meiosis, cell division and differentiation
• Basic genetic principles and gene expression processes
• Areas of nucleic acid structure
• Genetic variation; mutation and repair
• systems dependent upon good nutrition, including the renal and digestive systems
• structures and functions of major organs
• nervous, respiratory, cardiovascular and reproductive systems
• roles of individual cell types in the functioning of major organs
• micronutrients, including vitamins and minerals
• macronutrients, including proteins, carbohydrates and fats
• metabolism, and how nutrients give us energy
• the influence of nutrition in diseases such as cancer and diabetes
• constituents that make up food and its ingredients
• their functional properties
• the physiological impact of diet and nutrition on your body
• dietary guidance and recommendations
• analytical techniques to measure dietary and body composition
• 食品生产food production
• 处理processing
• 交通transportation
• 立法legislation
• 营养内容nutritional content
• institutional catering
• how to use epidemiological data to identify nutrition issues
• developing consumer demands, including the Nutrition Transition
• how to apply nutrition science to global health challenges
• how to write a briefing to advise nation states on health and agriculture policy
• metabolism, nutrition and exercise in sporting performance
• disorders of metabolism and the therapies used to treat them
• 心血管疾病风险因素cardiovascular disease risk factors
• 肥胖与糖尿病代谢视角obesity and diabetes, from a metabolic perspective

5 modules

• psychodynamic, behaviourist, cognitive and humanistic explanations of food choice
• social influences on consumer behaviour and the social determinants of health
• 行为变革技术使用专业实践behaviour change techniques used in professional practice
• health promotion tools used to achieve dietary health across populations

3 modules

• compliance to dietary advice in diabetes mellitus Type 2
• processed food intake in pre-school children
• the relationship between breastfeeding and allergy: a systematic review of the literature