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NUT3009 : Personalised Nutrition

  • Offered for Year: 2024/25
  • Module Leader(s): Professor Georg Lietz
  • Lecturer: Dr Christopher Stewart, Dr Catherine Meplan, Dr Frances Hillier-Brown, Miss Laura Haigh, Professor John Mathers, Dr Oliver Shannon, Mr Wouter Peeters, Professor Thomas Hill, Dr Adrian Holliday
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus

Your programme is made up of credits, the total differs on programme to programme.

Semester 1 Credit Value: 10
ECTS Credits: 5.0
European Credit Transfer System


This research-informed module will provide an in-depth understanding of the application of nutrigenomics and nutrigenetics, their strengths and limitations, and the potential for their application in directing consumer nutritional behaviour.

Outline Of Syllabus

Research informed lectures will build cover the latest developments in following topics:

Defining nutrigenomics and nutrigenetics.
The interaction between nutrients and diet and the genome.
The uses, strengths and limitations of ‘OMICS’ technologies to underpin a deep understanding of personalized nutrition:

The consumer acceptance of nutrigenomics-based personalised nutrition
Sports performance and personalised nutrition
Inborn errors of metabolism

However, as this is a constantly changing field with new health initiatives and advice, and more nutrition related diseases developing, the syllabus may change somewhat to reflect this fact.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture171:0017:00PIP Delivery of lecture content and integrated tasks
Guided Independent StudyDirected research and reading152:0030:00Directed study on research and opinion papers.
Scheduled Learning And Teaching ActivitiesSmall group teaching51:005:00PIP – case-based learning of personalized nutrition
Scheduled Learning And Teaching ActivitiesWorkshops12:002:00Group presentation / discuss strengths & limitations of personalized nutrition e.g. from literature PIP
Guided Independent StudyIndependent study141:0041:00Preparation for oral examination.
Scheduled Learning And Teaching ActivitiesScheduled on-line contact time11:001:00Synch online – revision tutorial
Scheduled Learning And Teaching ActivitiesScheduled on-line contact time13:003:00PIP – Mock oral viva
Scheduled Learning And Teaching ActivitiesModule talk11:001:00PIP - Module Introduction
Teaching Rationale And Relationship

The research-led lectures are used to deliver key information relevant to the subject and to inform the knowledge required to develop an understanding of personalised nutrition and to allow students to develop a research project proposal. Lecture materials are balanced with a diverse array of up-to-date resources where students are encouraged to explore topics in more depth. The workshop and tutorials will be used to facilitate delivery of interactive sessions on personalised nutrition.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Other Assessment
Description Semester When Set Percentage Comment
Oral Examination1A10015 minutes individual oral examination covering the syllabus - PIP
Assessment Rationale And Relationship

The oral examination is designed to test students' abilities to articulate current understandings and principles of nutrigenetics and nutrigenomic studies and how this knowledge can be applied to develop a study design of Precision Nutrition. Students will be able to critically analyse the current state of nutrigenetics and nutrigenomics techniques, and their ability to predict an individual response to nutritional exposure. They will be encouraged to express personal opinions underpinned by current research.

MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.

To meet accreditation requirements and to pass this module, BSc (Hons) Human Nutrition and BSc (Hons) Nutrition with Food Marketing students must obtain a mark of 40 or above for each summative assessment.

Reading Lists