Exercise, Health and Fitness

On this course you will study a range of modules which may include the following: Year 1: SHN4232- Introduction to Food and Nutrition:This module will cover fundamental background to support other modules in levels 5 and 6 such as Nutrition & Exercise for Health; Nutrition & Performance; Applied Nutrition. It includes: Food safety. Food poisoning and food-borne disease. Kitchen hygiene and safety of food storage. Food hygiene legislation. Functions of macro and micronutrients. The role of DRVs in the population. Students will undertake a programme of practically orientated work, in which they will develop a food product using specified raw ingredients. Sensory work will be carried out to assess the acceptability of products. Additional assessment will include costing and nutritional evaluations. SHN4282 - Anatomy and Physiology: ​On successful completion of the module, students will be able to; identify the major anatomical structures and systems of the human body; describe the function and role of major organs and tissues and relate the links between organs and systems to the normal functioning of the human body; describe the physiological systems that maintain homeostasis and communication; demonstrate an understanding of the cardiovascular, neuromuscular and respiratory systems at rest and during exercise; demonstrate a critical awareness of ethical issues in the field; demonstrate competence in a range of practical and subject specific skills; understand, and be able to comply with safety in the laboratory and demonstrate skills in the evaluation and interpretation of laboratory and field data. Year 2: SHN5192 - Sport and Performance Nutrition: On successful completion of the module, students will be able to; demonstrate an understanding of the metabolism and biochemical pathways of energy transfer from macronutrients during exercise; evaluate the effects of diets on exercise and sport performance; apply the principles and methods of measurements and estimation of energy balance and dietary planning for sport and performance nutrition. Year 3: SHN6222 - Sports Injury: ​On successful completion of the module, students will be able to; critically analyse the risk factors that contribute to a range of sports injuries, and understand the role of physiological, biomechanical and psychological factors in the occurrence and treatment of injury; demonstrate an understanding of the body's tissue repair process, and be able to apply this knowledge to the design of rehabilitation programs; demonstrate practical knowledge of a range of treatment exercises and modalities, and be able to incorporate these techniques into appropriately designed rehabilitation programs and Ccritically evaluate the evidence base underlying the occurrence, treatment and prevention of sports injuries.