NUT1008 : Practical and Career Development Skills for Nutrition
NUT1008 : Practical and Career Development Skills for Nutrition
- Offered for Year: 2026/27
- Module Leader(s): Dr Helen Mason
- Lecturer: Dr Julie Young
- Other Staff: Mrs Sandra Hobson-Tate
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 2 Credit Value: | 10 |
| ECTS Credits: | 5.0 |
| European Credit Transfer System | |
Pre-requisite
Modules you must have done previously to study this module
Pre Requisite Comment
N/A
Co-Requisite
Modules you need to take at the same time
Co Requisite Comment
N/A
Aims
This module has three core aims:
1. To provide students with competencies in practical skills relevant to the study of the nutritional sciences.
2. To develop an awareness of employability skills that graduate employers desire.
3. To develop career planning skills and encourage students to reflect on how these skills can be developed throughout their university career and beyond.
Outline Of Syllabus
Laboratory-based practical sessions will develop data collection, analysis and presentation skills relevant to nutrition, biochemistry and microbiology.
Career development sessions will focus on employability skills related to gaining wider work experience such as job search strategies, effective CV writing, pre-interview applications, proficiency tests, and interview technique.
Learning Outcomes
Intended Knowledge Outcomes
On successful completion of this module, students will be able to:
1. Explain the underlying principles of a number of essential practical techniques used to investigate nutrition.
2. Describe the health and safety precautions which need to be taken when working in nutrition, biochemistry and microbiology laboratories.
3. Demonstrate the use of mathematical formulae necessary for calculation of concentrations and dilutions relevant to nutrition practical work.
4. Show an awareness of how laboratory techniques facilitate the detection of food contamination and food fraud in the food industry.
5. Show an awareness of career pathways and the Newcastle University Graduate Framework.
6. Show an awareness of how to communicate nutrition information clearly, demonstrating teamwork and professional, ethical practice, including EDI awareness, scope of practice, and evidence-based application for different audiences.
Intended Skill Outcomes
At the end of the module, students will be able to:
1. Conduct essential practical techniques used to investigate nutrition.
2. Work safely in nutrition, biochemistry and microbiology laboratories (legal awareness).
3. Record, analyse and interpret biological data from nutrition, biochemistry and microbiology experiments (critical thinking, data synthesis and numeracy).
4. Develop employability skills in relation to career planning and to reflect on how to develop their own skillset via continuing professional development (CPD).
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Structured Guided Learning | Lecture materials | 3 | 2:00 | 6:00 | Non-sync background reading of content for practical sessions. Completion of pre-practical tasks with quizzes to check understanding. |
| Guided Independent Study | Assessment preparation and completion | 6 | 2:00 | 12:00 | Non-sync - completion of data collection, analysis and interpretation from practical sessions. Complete post-practical tasks |
| Scheduled Learning And Teaching Activities | Lecture | 7 | 1:00 | 7:00 | PIP - Lectures |
| Guided Independent Study | Assessment preparation and completion | 1 | 1:00 | 1:00 | PIP Professional skills assessment part two - computer assessment |
| Scheduled Learning And Teaching Activities | Practical | 2 | 3:00 | 6:00 | PIP – Laboratory-based practical session |
| Scheduled Learning And Teaching Activities | Practical | 1 | 8:00 | 8:00 | PIP - Laboratory-based practical session |
| Scheduled Learning And Teaching Activities | Workshops | 7 | 1:00 | 7:00 | PIP - Delivery of workshops including reflecting learning |
| Scheduled Learning And Teaching Activities | Workshops | 3 | 2:00 | 6:00 | Sync-online - Support for data analysis linked to practical sessions |
| Scheduled Learning And Teaching Activities | Workshops | 6 | 2:00 | 12:00 | PIP – Delivery of computer-based workshops |
| Guided Independent Study | Independent study | 1 | 34:00 | 34:00 | Independent wider reading of topics covered in module |
| Scheduled Learning And Teaching Activities | Module talk | 1 | 1:00 | 1:00 | PIP - Introduction for Practical Skills and Career Development Skills in Nutrition. |
| Total | 100:00 |
Teaching Rationale And Relationship
Lecture materials will be provided online in advance of each laboratory session and must be completed before the student can attend the laboratory session on campus. The lecture content will include a presentation introducing the practical session, the relevant health and safety rules, the laboratory handbook, and animations/videos to facilitate students’ understanding of the methodology. An online quiz will assess students’ understanding of the principles and must be completed before the student is allowed to attend the laboratory session.
Laboratory-based practical sessions develop the knowledge and understanding of the underlying principles of essential practical techniques commonly used by nutritionists, and an awareness of safe laboratory practice. Students will develop their skills in recording, analysing, and presenting biological data (critical thinking, data synthesis and numeracy).
Workshops are provided to consolidate and develop students’ knowledge of biology, chemistry and maths relevant to the practical sessions.
Lectures and workshops related to career planning encourage students to actively plan and prepare for job applications, interviews and assessment centres. Students reflect on their individual current skillset and identify SMART targets for their continuing professional development (CPD).
Reading Lists
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Prof skill assessmnt | 2 | M | 100 | PIP - Skills Assessment |
Formative Assessments
Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Reflective log | 2 | M | Four reflective logs (250-300 words each) reviewing current skillset and identifying SMART targets for CPD |
Assessment Rationale And Relationship
The practical skills assessment will consist of two sections. The lab-based component will assess students’ ability to perform basic laboratory techniques. The computer assessment will assess students’ ability to analyse and interpret biological data.
The four short reflective logs use the STARR model of reflective practice to critically reflect on their current skillset and professional experience. Students will identify SMART targets to identify training needs as part of continuing professional development (CPD).
Pre and Post online work is available to support students in completing their skills assessment. It is in students’ best interests to understand and complete all work associated with each practical, as it may be assessed in the practical skills assessment.
For 2024/25 Entry and onwards
BSc Human Nutrition and BSc Nutrition with Food Marketing candidates must obtain a mark of 40 or above in each component of assessment in order to pass the module.
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT1008's Timetable
Past Exam Papers
- Exam Papers Online : www.ncl.ac.uk/exam.papers/
- NUT1008's past Exam Papers
General Notes
N/A
Welcome to Newcastle University Module Catalogue
This is where you will be able to find all key information about modules on your programme of study. It will help you make an informed decision on the options available to you within your programme.
You may have some queries about the modules available to you. Your school office will be able to signpost you to someone who will support you with any queries.
Disclaimer
The information contained within the Module Catalogue relates to the 2026 academic year.
In accordance with University Terms and Conditions, the University makes all reasonable efforts to deliver the modules as described.
Modules may be amended on an annual basis to take account of changing staff expertise, developments in the discipline, the requirements of external bodies and partners, staffing changes, and student feedback. Module information for the 2027/28 entry will be published here in early-April 2027. Queries about information in the Module Catalogue should in the first instance be addressed to your School Office.