Subject pathways within the Natural Sciences degree (2025/26)

Food science and nutrition is a multidisciplinary subject that brings together all the sciences of chemistry, biology, physics and nutrition to the study of the nature, sustainability, and the properties and composition of foods. This course also focuses on the role that foods, nutrients and “diet” play in maintaining health and wellbeing and in preventing diseases.

Skilled food scientists and nutritionists play an important role in understanding how raw materials are transformed into finished food products whilst ensuring the food we eat is safe, good quality and meets our nutritional and dietary needs.

If you decide to take the Food Science and Nutrition subject pathway as part of your Natural Sciences degree, you'll take a series of optional and compulsory modules within this pathway. 

Please note: The modules listed below are indicative of typical options and some of these options may not be available, depending on other modules you have selected already.

Year 1

Compulsory modules

Introduction to Human Nutrition – 10 credits

Explore the basic concepts and principles of Nutritional Science. Throughout this module, you'll cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency. You'll also gain practical skills in recipe development and food preparation.

Food Safety and Preservation – 20 credits

Learn the fundamentals of Food Safety. You'll explore methods used to check for and control various microbiological, chemical, and physical contaminants. Thematic areas that will be covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), introducing food preservation (shelf life) and food preservation methods, such as thermal processes, fermentation, freezing, lowering water activity methods (freeze-drying, dehydration, concentration), canning, encapsulation, and the appreciation of different food processing methods for the nutritional quality of food products. This module will also introduce you to food allergens and the consequences of food-borne pathogens for human health. 

Year 2

For year 2, you’ll take modules from one of the following subject pathways:

• Food Science
• Nutrition
• Food Science and Nutrition

Food Science pathway

Compulsory modules

Introduction to Food Product Development – 10 credits

The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Advanced Food Biochemistry – 20 credits

This module will build on the knowledge of the ‘Biochemistry of Food and Nutrients’ module in year 1. You’ll cover the biochemical reactions and processes occurring in food on a molecular level, which will give you an understanding of the functionality of nutrients found in food. 

Optional modules

Food Processing – 20 credits

You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

Food Analysis – 10 credits

Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

Advanced Food Safety and Quality Assurance – 20 credits

Gain an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to government legislation in the food industry. You’ll also cover allergen management and labelling. The different aspects of quality management, quality assurance and quality control for the food industry will also be examined in detail.

Nutrition pathway

Optional modules

Nutrition Across the Lifespan – 20 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Human Biochemistry and Molecular Nutrition – 20 credits

Module description coming soon.

Food Allergy and Food Intolerance – 10 credits

Food allergies and intolerances are increasing in prevalence and can exhibit similar symptoms to irritable bowel syndrome (IBS). This module aims to introduce you to food allergy and food intolerance, as distinct from IBS. You’ll explore the causes and symptoms of food allergy and food intolerance and discover how common food allergens can be detected. You'll also learn what interventions can improve outcomes for food allergy and food intolerance. 

Nutritional Epidemiology – 20 credits

Food Science and Nutrition pathway

Compulsory modules

Introduction to Food Product Development – 10 credits

The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Advanced Food Biochemistry – 20 credits

This module will build on the knowledge of the ‘Biochemistry of Food and Nutrients’ module in year 1. You’ll cover the biochemical reactions and processes occurring in food on a molecular level, which will give you an understanding of the functionality of nutrients found in food. 

Optional modules

Food Processing – 20 credits

You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

Nutrition Across the Lifespan – 20 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Food Allergy and Food Intolerance – 10 credits

Food allergies and intolerances are increasing in prevalence and can exhibit similar symptoms to irritable bowel syndrome (IBS). This module aims to introduce you to food allergy and food intolerance, as distinct from IBS. You’ll explore the causes and symptoms of food allergy and food intolerance and discover how common food allergens can be detected. You'll also learn what interventions can improve outcomes for food allergy and food intolerance. 

Food Analysis – 10 credits

Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

Advanced Food Safety and Quality Assurance – 20 credits

Gain an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to government legislation in the food industry. You’ll also cover allergen management and labelling. The different aspects of quality management, quality assurance and quality control for the food industry will also be examined in detail.

Year 3

For year 3, you’ll continue on the same pathway you chose in year 2:

• Food Science
• Nutrition
• Food Science and Nutrition

Food Science pathway

Optional modules

How Ingredients Interact in Food – 20 credits

Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.

Food Biotechnology – 10 credits

This module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of biotechnology in food production and the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen research topic.

Digital Tools for Food Solutions – 10 credits

Module description coming soon

Functional Foods – 10 credits

Gain comprehensive and critical understanding on functional foods, which are defined as foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.

Food Product Development: Interdisciplinary Team Project – 20 credits

Examine the different stages of the food product development process and their application in the design of new food products. You’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing.  Key to this module is working with your peers from both within and beyond the School to develop and deliver a new food product that addresses a real-world remit or challenge, similar to what could be encountered in the food industry.

Nutrition pathway

Optional modules

Nutrition Policy – 20 credits

Most people have an opinion on nutrition policy, such as the UK “sugar tax” but what exactly is it? And how do nutritionists work to support, deliver or evaluate such policies? We’ll explore examples of current nutrition policies in the UK and globally, and, in looking at these, we will ask - do they work to actually improve people’s diets or reduce health inequalities? You’ll be involved in active and discursive learning and hear from nutrition professionals and other experienced policymakers in industry and multi-sector organisations. Once you graduate, it will be you who are the nutrition policymakers of the future. As such, the module will involve both real-life and academic assessment, equipping you with the skills you’ll need to work as a professional in nutrition.  

Food and Cancer – 10 credits

Explore the molecular and cell biology of cancer and the link between foods/dietary patterns and cancer. You'll learn what cancer is and what the hallmarks of cancer are and explore the evidence behind cancer prevention recommendations. You'll also learn how some dietary-derived compounds are being used as bioactive nutraceuticals to prevent or ameliorate cancer. The module also covers cancer-causing agents found in food, how they are classified and what measures are in place to limit exposure. We will also explore the role of diet-immune interactions and obesity in cancer risk. At the societal level, you'll learn about why reports linking food and cancer may vary, the variables that lead to apparently contradicting evidence, and explore media reporting of scientific data. Please note this module considers and discusses issues around cancer diagnosis and outcomes. Cancer affects around half of the UK population directly in their lifetime. Some content may be upsetting for those who have had close or recent experiences with this disease.

Nutrition and Health – 10 credits

Building on several modules studied in year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Diet and Cardiovascular Health – 10 credits

On completion of this module, you’ll have gained knowledge and understanding of the functions of food and nutrients and their relationship to cardiovascular health and cardiovascular disease and will be aware of recent advances on the topic.

Functional Foods – 10 credits

Gain comprehensive and critical understanding on functional foods, which are defined as foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.

Food Science and Nutrition pathway

Optional modules

How Ingredients Interact in Food – 20 credits

Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.

Food Biotechnology – 10 credits

This module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of biotechnology in food production and the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen research topic.

Diet and Cardiovascular Health – 10 credits

On completion of this module, you’ll have gained knowledge and understanding of the functions of food and nutrients and their relationship to cardiovascular health and cardiovascular disease and will be aware of recent advances on the topic.

Nutrition and Health – 10 credits

Building on several modules studied in year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Functional Foods – 10 credits

Gain comprehensive and critical understanding on functional foods, which are defined as foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.

Food Product Development: Interdisciplinary Team Project – 20 credits

Examine the different stages of the food product development process and their application in the design of new food products. You’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing.  Key to this module is working with your peers from both within and beyond the School to develop and deliver a new food product that addresses a real-world remit or challenge, similar to what could be encountered in the food industry.

Year 4 (MNatSci, BSc)

For year 4, you’ll continue on the same pathway you chose in year 3:

• Food Science
• Nutrition
• Food Science and Nutrition

Food Science pathway

Optional modules

Colloid Science – 15 credits

This module will introduce you to the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing and quality assessment of a range of food systems. We’ll place particular emphasis on dairy and plant-based dairy alternative products. The module also covers advanced approaches to understand colloidal aggregation.

Food Biotechnology – 15 credits

Learn the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of using biotechnology in food production as well as the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen research topic.

Nutrition Across the Lifespan – 15 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Food Chemistry and Biochemistry – 15 credits

Module description coming soon.

Food Systems and Sustainability – 15 credits

Using systems thinking and current sustainability frameworks, e.g., circular economy, lifecycle assessment (LCAs) and emissions calculators relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders, e.g., non-governmental organisations (NGOs), farmers (small, medium and large scale), governments and how they function collectively to sustain the food system. You’ll also cover sustainability challenges currently facing the global food system, e.g., environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, discussing the possibilities for optimising human and environmental health, e.g., One Health concept, regenerative agriculture and net zero.

Advanced Food Biotechnology – 15 credits

The module builds on the Food Biotechnology module to include advanced techniques and topics such as next-generation DNA sequencing, DNA origami, DNA nanotechnology, DNA synthesis, gene assembly, bio nanotechnology approaches to anticounterfeiting, nanopore sequencing, immuno-fluorescence imaging for protein analysis, throughput and multiplexing in biomolecular analysis, among others. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues.

Food Processing – 15 credits

You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

Digital Tools for Food Solutions – 15 credits

Module description coming soon.

Nutrition and Health – 15 credits

Building on several modules studied in year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Nutrition pathway

Optional modules

Nutrition Across the Lifespan – 15 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Human Biochemistry and Molecular Nutrition – 15 credits

Module description coming soon.

Nutrition Policy – 15 credits

Most people have an opinion on nutrition policy, such as the UK “sugar tax” but what exactly is it? And how do nutritionists work to support, deliver or evaluate such policies? We’ll explore examples of current nutrition policies in the UK and globally, and, in looking at these, we will ask - do they work to actually improve people’s diets or reduce health inequalities? You’ll be involved in active and discursive learning and hear from nutrition professionals and other experienced policymakers in industry and multi-sector organisations. Once you graduate, it will be you who are the nutrition policymakers of the future. As such, the module will involve both real-life and academic assessment, equipping you with the skills you’ll need to work as a professional in nutrition.  

Food Biotechnology – 15 credits

This module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of biotechnology in food production and the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen research topic.

Nutrition and Health – 15 credits

Building on several modules studied in year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Epidemiology and Dietary Research Methods – 15 credits

Explore the fundamentals of nutritional epidemiology, studying design and the hierarchy of evidence pyramid, dietary assessment and anthropometric assessment and the analysis and interpretation of nutritional epidemiological studies.  

Food Systems and Sustainability – 15 credits

Using systems thinking and current sustainability frameworks, e.g., circular economy, lifecycle assessment (LCAs) and emissions calculators relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders, e.g., non-governmental organisations (NGOs), farmers (small, medium and large scale), governments and how they function collectively to sustain the food system. You’ll also cover sustainability challenges currently facing the global food system, e.g., environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, discussing the possibilities for optimising human and environmental health, e.g., One Health concept, regenerative agriculture and net zero.

Sustainable Food Consumption – 15 credits

In this module we look at both crop and animal production systems. We review the evolution of farming biodiversity, the challenges we face in maximising production whilst safeguarding the environment.

Advanced Food Biotechnology – 15 credits

Module description coming soon.

Health Promotion: Applications of Theory and Practice – 15 credits

Take a look at the theoretical background of health promotion and its applications to individual and community health. The module will cover themes such as definitions of health and determinants of health (including health inequalities), theories and models of individual and community-level behaviour change. A key focus will be on multicultural aspects, and the role of the nutrition professional. You'll also have the opportunity to demonstrate skills in the planning and evaluation of targeted individual, community and population nutrition-related interventions/approaches for health promotion. Ultimately, this module aims to allows you to experience actively learning about working as a community or health promotion nutritionist.

Food Science and Nutrition pathway

Optional modules

Colloid Science – 15 credits

This module will introduce you to the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing and quality assessment of a range of food systems. We’ll place particular emphasis on dairy and plant-based dairy alternative products. The module also covers advanced approaches to understand colloidal aggregation.

Nutrition Policy – 15 credits

Most people have an opinion on nutrition policy, such as the UK “sugar tax” but what exactly is it? And how do nutritionists work to support, deliver or evaluate such policies? We’ll explore examples of current nutrition policies in the UK and globally, and, in looking at these, we will ask - do they work to actually improve people’s diets or reduce health inequalities? You’ll be involved in active and discursive learning and hear from nutrition professionals and other experienced policymakers in industry and multi-sector organisations. Once you graduate, it will be you who are the nutrition policymakers of the future. As such, the module will involve both real-life and academic assessment, equipping you with the skills you’ll need to work as a professional in nutrition.  

Food Biotechnology – 15 credits

Learn the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of using biotechnology in food production as well as the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 15 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen research topic.

Nutrition Across the Lifespan – 15 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Food Chemistry and Biochemistry – 15 credits

Module description coming soon.

Health Promotion: Applications of Theory and Practice – 15 credits

Take a look at the theoretical background of health promotion and its applications to individual and community health. The module will cover themes such as definitions of health and determinants of health (including health inequalities), theories and models of individual and community-level behaviour change. A key focus will be on multicultural aspects, and the role of the nutrition professional. You'll also have the opportunity to demonstrate skills in the planning and evaluation of targeted individual, community and population nutrition-related interventions/approaches for health promotion. Ultimately, this module aims to allows you to experience actively learning about working as a community or health promotion nutritionist.

Food Systems and Sustainability – 15 credits

Using systems thinking and current sustainability frameworks, e.g., circular economy, lifecycle assessment (LCAs) and emissions calculators relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders, e.g., non-governmental organisations (NGOs), farmers (small, medium and large scale), governments and how they function collectively to sustain the food system. You’ll also cover sustainability challenges currently facing the global food system, e.g., environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, discussing the possibilities for optimising human and environmental health, e.g., One Health concept, regenerative agriculture and net zero.

Advanced Food Biotechnology – 15 credits

The module builds on the Food Biotechnology module to include advanced techniques and topics such as next-generation DNA sequencing, DNA origami, DNA nanotechnology, DNA synthesis, gene assembly, bio nanotechnology approaches to anticounterfeiting, nanopore sequencing, immuno-fluorescence imaging for protein analysis, throughput and multiplexing in biomolecular analysis, among others. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues.

Food Processing – 15 credits

You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

Epidemiology and Dietary Research Methods – 15 credits

Explore the fundamentals of nutritional epidemiology, studying design and the hierarchy of evidence pyramid, dietary assessment and anthropometric assessment and the analysis and interpretation of nutritional epidemiological studies.  

Digital Tools for Food Solutions – 15 credits

Module description coming soon.

Nutrition and Health – 15 credits

Building on several modules studied in year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.