This course is accredited by the Association for Nutrition who recognise the highest standards of professional education in nutrition. You can be sure that you’ll engage with academics who are competent, qualified and respected professionals. You will also receive a range of attractive benefits, including eligibility to register as an Associate Nutritionist with the UK Voluntary Register of Nutritionists. You can become a fully Registered Nutritionist within 3-5 years after receiving Associate status having undertaken Continued Professional Development. This mark of professionalism and indication of excellence will help you stand out to future employers.
The entry requirements for this course are 104 - 112 tariff points from 3 A-levels or equivalent qualifications. BTEC Extended Diploma of DMM. Offers will be subject and grade specific, particularly in the science subjects.
If English is not your first language, you will need to provide evidence that you can understand English to a satisfactory level. English language requirements for this course are normally:
IELTS (Academic) 6.0 with minimum 5.5 in each component, or equivalent.
Throughout this course you will:
Explore physiology, biochemistry and humanistic aspects of human nutrition.
Observe the principles of food development, production and processing, legislation and safety.
Investigate the relationships between the food we eat, our health and the crucial role of health promotion.
Choose optional units and decide on your own dissertation project in your final year.
There will be a practical element to the course where you will access biology, food production and microbiology laboratories.
You will be trained to interpret nutrition information and communicate this to industry, consumers, interest groups, clients or members of the public. The role of transferable skills is essential and will be emphasised throughout the course.
Year One - Level C
This year is primarily designed to bring you from a variety of courses to a common level of knowledge of biological and behavioural sciences.
Principles of Food and Nutrition
Human Food Chain
Psychosocial Aspects of Health
Research Methodologies 1
Human Anatomy and Physiology
Year Two - Level I
This year further addresses the major issues relating to nutrition and health, food processing and food safety.
Nutrition in Health and Disease
Food Processing & Development
Promoting Health and Wellbeing
Food Safety and Microbiology
Research Methodologies 2
Optional 40 week placement
As well as the 20 day (minimum) placement Nutrition students undertake as part of Level H, you also have the option of taking a 40 week placement at the end of your second year of study and prior to your final year. This placement should be linked to the course (in the areas of nutrition, food, diet and health) and will need the approval of the course leader well in advance of the start of the placement.
Year Three/ Four - Level H
In your final year you will undertake a work placement, research project, study two core units and an option unit.
Community Health and Wellbeing
Option units (choose one):
Advanced Psychology for Health & Wellbeing
Work in local/national government in nutrition policy & surveillance
Public interest groups eg. voluntary groups/charities/consumer groups concerned with nutrition
Work overseas eg emergency relief & voluntary organisations (VSO)
Dietetics (after postgraduate qualification)
Sports and exercise eg. personal trainer
Health & Recreation industry
New product development
Food and drink manufacturers/retailers
Medical food companies
Advisory roles in marketing and advertising
Sales-related roles in industry
Public relations and communication.
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