Module manager: Dr Katherine Markwell
Email: k.e.markwell@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2026/27
Successfully admitted to MSc Nutrition programme having completed BSc Nutrition course or other equivalent related qualification.
Obesity and Personalised Nutrition in the 21st Century (FOOD5426M)
This module is not approved as an Elective
In the past few decades the prevalence of obesity has escalated world wide. Alongside this, advances in genomics have begun to explain how genetic variation determines body weight and how we interact with food and metabolize nutrients. This module will discuss the concept of ‘Personalised Nutrition’, which aims to integrate genetics/genomics knowledge with traditional nutritional management approaches to both: explain why some people are more susceptible to disease, and to better prevent chronic disease.
The module aims to:
(1)Develop knowledge and understanding of the concept of personalised nutrition, including emerging and current treatment options on nutritional health outcomes.
(2) Provide insight into the complex aetiology of obesity and pathophysiology of obesity and its related chronic diseases and clinical aspects of conditions.
(3) develop understanding and skills in dietary assessment, counselling and creating personalised recommendations for conditions within the scope of an associate nutritionist
(4) provide students with an understanding of professional conduct, scope of practice, fitness to practise and applying the Association of Nutrition’s standards of ethical conduct and performance for Associate Registered Nutritionists as applied to case studies and clients.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject.
Upon completion of the module, students should be able to:
1. Explain the role of genetics and epigenetics on an individual's response to food and nutrients and susceptibility to diet-related disease
2. Design and justify a diet to improve health that meets the specific needs of an individual, or group, considering factors such as age, sex, physical activity, lifestyle, religion, culture, socio-economic backgrounds.
3. Apply the concept of personalised nutrition to the evaluation of case studies; identify diet-related conditions in individuals and formulating evidence-based personalised recommendations and incorporating relevant ethical and/or professional considerations.
4. Critically appraise and interpret current scientific literature related to obesity and personalised nutrition.
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1. Work ready skills (communication, time-management, planning & organising, teamwork/collaboration, problem-solving and analytical, , personal/self/career management, interpersonal skills, core literacies)
SKLO2. Academic skills: reflection, critical thinking, presentation, academic language, ethics
SKLO3. Technical skills (subject-specific knowledge, e.g., dietary tailoring, and applying AfN core competencies for Registered Associate Nutritionists
SKLO4. Enterprise skills: developing vision & purpose, self-confidence, self-awareness, adaptability & resilience, working and communicating with others.
Themes on personalised nutrition and professional nutrition practice to be covered may typically include the following:
· Obesity, metabolic syndrome and type 2 diabetes, steatotic liver disease: aetiology and pathophysiology; treatment and prevention
· Genomics and nutrigenetics
· Tailored nutrition using emerging approaches, e.g. measurement of the microbiome, genetics
· Role of lifestyle & life stages, the environment and epigenetics on obesity and metabolic disease
· Roles of epigenetics and the gut microbiome in healthy ageing
· Clinical nutrition in practice & tutorials for case studies
· Estimating nutritional requirements
· Goal setting for nutritional practice
· Behaviour change theories and other counselling strategies
· Applying scope of practice, AfN Standards of Ethics, Conduct and Performance, including fitness to practice as a nutritionist
· Application of knowledge of diets and dietary requirements to the management of specific nutrition related diseases that can be managed by Nutritionists registered with UK Voluntary Register of Nutritionist professionals (UKVRN).
· Transferrable skills for Nutritionists, e.g., leadership, communication and interpersonal skills (e.g., active listening, motivational interviewing).
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 2 | 1 | 2 |
| Practicals | 5 | 1 | 5 |
| Lecture | 11 | 2 | 22 |
| Seminar | 2 | 3 | 6 |
| Private study hours | 115 | ||
| Total Contact hours | 35 | ||
| Total hours (100hr per 10 credits) | 150 | ||
Formative feedback will be given regularly during taught and seminar sessions in response to independent learning tasks and group tutorial tasks including practice case studies.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Group Oral Presentation | 40 |
| Case Study | Essay | 60 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team