Nutrition BSc (Hons)

About the course

The aim of the BSc(Hons) Nutrition course is to equip you with a wide range of knowledge and skills to enable you to engage in the many different career opportunities open to nutrition graduates and related with food and diet.

A key aspect of the BSc(Hons) course is the focus on transferable skills. In particular you will develop team-working,communication and presentation skills.

The BSc(Hons) Nutrition is a new course which has been developed alongside the curriculum guidance for accredited nutrition programmes from the Nutrition Society and the Association for Nutrition. Voluntary accreditation will be applied for from the Association for Nutrition once the course has started.

First Year  - This year you will study science modules, which are the basis for nutrition. These will include: human physiology, introduction to biochemistry and metabolism, and cell biology.

During this year, you will also study modules that explore general nutrition, food science and microbiology, these are: nutrition, diet and health, food preparation and food hygiene.

You will be introduced to behavioural sciences and the role of the nutritionist in the workplace.

Second Year  - In your Second Year you will study nutrition related topics in detail in the modules: food service management, food quality and assurance and nutrition and health 2.

Topics in biochemistry and pathophysiology that are relevant to nutritionists are studied. You will also be introduced to research methods and will further explore behavioural sciences and develop your communication skills.

Final Year  - During your Final Year you will have the opportunity to engage in research through undertaking your research project. You will also gain work-based experience relevant to the role of a nutritionist.

Taught modules this year will give you the opportunity to explore specialist areas related to nutrition along with medical topics relevant to nutritionists and nutritional assessment methods.

Modules include: public health nutrition and policy, public health nutrition in specific population groups, sport and exercise nutrition and contemporary topics in nutrition.

"Studying Nutrition at the University of Hertfordshire provides a challenging yet thoroughly enjoyable experience. The course offers an in-depth approach to the subject and is inspiring on many levels with the variety of topics that are covered. Personal tutors offer indispensable help and the atmosphere is friendly, studious but still allowing time to enjoy the student experience to the full."
Danielle Mills, 1st year BSc(Hons) Nutrition

Why choose this course?

• The BSc(Hons) Nutrition degree is a new course developed alongside the curriculum guidance for accredited nutrition programmes from the Nutrition Society and the Association for Nutrition.
• Opportunities to study a wide range of nutrition related topics such as public health, food service, sports nutrition, contemporary nutrition topics
• Focus on developing skills for employment supported by work based modules
• Ideal for those who are interested in a nutritionist career in food manufacturing and retail industries, public health units and the food and leisure industry

Study routes

• Full Time, 3 Years
• Full Time,

Locations

• University of Hertfordshire, Hatfield

Careers

Most of the major food manufacturers and retailers employ nutritionists and food scientists but opportunities also arise in research, education and journalism.

In addition there are a variety of careers in the field of food science and technology, public health units, food and leisure industry and sports nutrition.

Teaching methods

At the beginning of the programme you will be allocated a personal tutor who will provide support and academic guidance throughout your course.

Teaching is delivered over 3-5 days with 12-25 contact hours a week. In addition up to twenty additional hours a week of self directed study is required.

A variety of teaching approaches are used, including:

• practical laboratory sessions
• small group workshops
• tutorials
• seminars and discussion

Assessment methods include:

• course work such as written course work
• lab reports
• poster presentations
• vivas (verbal examinations)
• case studies
• essays
• group projects
• some exams.

Professional Accreditations

This is a new course which has been developed alongside the curriculum guidance for accredited nutrition programmes from the Nutrition Society and the Association for Nutrition. Voluntary accreditation will be applied for from the Association for Nutrition.

On graduation you may apply for voluntary registration as a nutritionist from the Association for Nutrition. Please note that this course does not enable graduates to register with the Health Care Professions Council or to work as a dietitian.

Structure

Year 1

Core Modules

• Behavioural Sciences 1

  Students will be supported in achieving the learning outcomes through a range of activities including: " Lectures which will be used to introduce topics explain complex issues and provide a basis for class and group discussion and exercises. " Practical sessions will be used to extend understanding of multicultural diets in relation to nutritional counselling within a multicultural society " Role play will be used to explore and practice communication skills " Workshops will provide an opportunity for learning about communication skills " Studynet will be used as a hub for sharing module-related information and activities

• Cell Biology (Nutrition and Dietetics)

  Prokaryotic and eukaryotic cell structure and evolution; DNA structure, chromosome and gene organisation; transcription; translation and the role of ribosomes; protein processing and localisation in the cell; DNA replication; cell cycle, mitosis and cell division; differentiation and embryology; mutation; prokaryotic genetics to include basic structure of plasmids and bacteriophage; an introduction to the manipulation of DNA and recombinant DNA technology; eukaryotic genetics.

• Food Science, Safety and Systems

  This module will cover aspects of applied knowledge of food, food science and food systems management, plus microbiology and food safety. The content includes: the composition of foodstuffs, main food groups and commodities providing these; menu planning; use of food tables; understanding of derivation and limitations of food composition data; portion sizes; use of different cooking processes and effect on nutritional content of food; current legislation on food preparation; patterns of food distribution; food provision within in health, social care and public sector e.g residential & nursing homes, prisons; nutritional standards for catering services; Health and Safety aspects of catering and food storage; short-term and long-term food preservation and storage; food additives; food fortification; micro-organisms most commonly associated with infection; benign and pathological organisms; causes and prevention of food spoilage and food-borne disease; clinical microbiology; micro-organisms associated with infection and disease and their transmission.

• Foundations in human nutrition

  Students will be supported in achieving the learning outcomes through a range of activities including: " Lectures which will be used to introduce topics, explain complex issues and provide a basis for class and group discussion and exercises. " Taught practicals will be used to facilitate an understanding of topics such as food commodities, sensory aspects of food and anthropometry. Student-led practicals will be used to explore the collection of intake and expenditure data. " Workshops will provide an opportunity for learning about searching scientific literature, referencing, the assessment of nutrient intake using food tables and nutrient analysis software, estimation of nutrient intake from diet histories and relative costs of foods. " Student-designed posters will be used to support learning obtaining information from peer-reviewed sources and present it in a style and level suitable for fellow students. " Studynet will be used as a hub for sharing module-related information and activities, e.g. formative quizzes.

• Human Physiology (Nutrition and Dietetics)

  This module has been designed to give students an introduction to human physiology relating cell function and biochemistry to the function of the whole human body. The course aims to give students an introduction to haematology; an understanding of the somatic and autonomic nervous system and endocrine system, including control of reproduction; an understanding of the physiological functioning of respiratory, cardiovascular, renal and digestive systems together with their participation in homeostasis, and how this maybe disrupted in disease states

• Introduction to Biochemistry and Metabolism (Nutrition and Dietetics)

  An introductory module in 'the biochemistry of the cell, covering various aspects of protein structure; enzyme kinetics and methods for determining kinetic parameters; catabolic metabolism - the inter-relationships and control of pathways particularly glycolysis, TCA cycle and the beta-oxidation of fatty acids'. Introductory aspects of bioenergetics including 1) the structure of mitochondria and chloroplasts 2) basic aspects of oxidative and photosynthetic phosphorylation 3) fundamentals of electron transport in both mitochondria and chloroplasts.

• Professional Practice for Nutrition

  The module will include the following:- introduction to communication and team working health and safety at work professional roles and responsibilities and codes of conduct, confidentiality, consent reflective processes fundamental ethical principles: bioscience, non-maleficence, autonomy and justice introduction to business and marketing in the public and private sector to support employability and entrepreneurship information about registration as a nutritionist

Optional

Year 2

Core Modules

• Behavioural Sciences 2

  Students will be supported in achieving the learning outcomes through a range of activities including: " Lectures which will be used to introduce topics, explain complex issues and provide a basis for class and group discussion and exercises. " Role play will be used to explore and practice behaviour change skills " Workshops will provide an opportunity for learning about presentation skills " Student-designed resources will be used to support learning about the production, effectiveness and evaluation of educational resources. " Studynet will be used as a hub for sharing module-related information and activities

• Biochemistry and Metabolism 2

  This module will focus on topics relevant nutrition/dietetic practice. The module will cover the metabolic pathways involved in the biosynthesis of carbohydrates and lipids, their importance and how they integrate with each other and with pathways of catabolism and, nitrogen metabolism and its relationship with nutrition, the regulation of metabolism via hormone signalling pathways and modification of enzymes including examples of key enzymes in carbohydrate and lipid regulation. This module will investigate the metabolic effects of common clinical conditions relating to nutrition. The module will also examine the nature of immunity and the cellular basis of the immune response.

• Food Quality Assurance

  This module introduces the methods for analysis of nutrients and food products and the operation of programmes for food evaluation and quality assurance. Students will gain hands on experience in quality evaluation of foods and the use of statistical methods and charts to monitor and control food quality..

• Food Service Management

  This module explores the organisation and administration of food service systems to increase student awareness of the full range of steps involved in managing a food service operations (procurement, food production, distribution, facilities and human resource management, financial management and budgeting) with emphasis on procedures for controlling food, labour and other variable costs.

• Nutrition and Health 2

  This module includes a detailed exploration of macro and micro nutrients including structure, function and food sources and relation to health. This knowledge will be applied to the analysis and adaptation of diets to meet the needs of healthy individuals.

• Pathophysiology and Pharmacology

  There will be a focus on topics where there is a nutritional aetiology or where nutritional or diet therapy has a role. The digestive system: neural and endocrine regulation and exocrine system; disorders of motility and secretion, including nausea and vomiting, malabsorption and inflammation. Drug treatment for example muscle relaxants. The nervous system: muscle contraction, cholinergic, antidepressants. Neurological conditions: Motor Neurone Disease, Multiple Sclerosis, Alzheimer's, Parkinson's Disease. The circulatory system: atherosclerosis and cardiac arrhythmias; cardiac output, blood flow and blood pressure; oedema, hypertension, shock and congestive heart failure; antiarrhythmic and antianginal agents; antihypertensive drugs; anticoagulants and antithrombolytic agents; cholesterol lowering agents. The endocrine system including pancreas, pituitary, thyroid and adrenal glands; relevant drug treatments for example insulin and oral diabetic agents. Relevant reproductive hormones for example those involved in polycystic ovary syndrome. The pathophysiology and pharmacology of cancer including chemotherapy.

• Research Methods for Nutrition

  The focus of this module is to develop a critical understanding of research principles, processes and methods and their application within the health setting. The module develops knowledge and understanding of qualitative and quantitative research techniques and facilitates the students' understanding of the philosophy behind evidence based practice.

Optional

Year 3

Core Modules

• Contemporary Topics in Nutrition

  This module covers the potential health benefits, mechanisms of action, pharmacokinetics and safety aspects of bioactive substances present in herbal products, functional foods, fruits, vegetables, grains and dietary supplements. It also discusses the effects of agricultural practices, food processing, cooking and metabolic processes in the body on bioactive substances in foods. The use of biotechnology to manipulate and enhance bioactive substances in foods and the nature of nutraceuticals is also discussed. Toxic substances in foods (such as mycotoxins and pesticides), their detection and regulatory aspects, are described. Toxicology related to food is considered: the human food chain, dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy. Nutrigenetics, nutrigenomics, nutri-gene interactions, personalised nutrition, application to practice, ethical and behavioural issues will be explored

• Nutrition Research

  Completion of a project which comprises a cohesive investigation in nutrition, health or wellbeing (i.e. research, audit or service evaluation); principles of research design, data collection and management, analysis (statistical and qualitative) and interpretation; communication of findings to relevant professionals in writing and other professional formats; familiarity with systematic review and meta-analysis; research ethics and research governance; time management and priority setting.

• Nutritional Medicine and Methods

  The digestive system; neural and endocrine regulation; control of gut secretion and motility; diseases of the upper and lower gastrointestinal tract including malabsorption syndrome; irritable bowel syndrome; inflammatory bowel disease; coeliac disease; drugs for the treatment of the upper and lower gastrointestinal tract; treatment of nausea and vomiting; liver disease; nutritional anaemias; anti-anaemic agents; pancreas; phytochemicals as 'nutraceuticals; basis of drug-nutrient interaction; nutrition intake methods including 24 hour recall; food frequency questionnaires; weighed intakes; biomarkers; food diaries; photographic method; chemical analysis; food tables; body composition methodology including body compartments; densitometry; DXA; dilution techniques.

• Public Health Nutrition and Policy

  Public health nutrition cycle; nutritional epidemiology; public health nutrition strategies for intervention; intervening at population vs individual levels; dietary guidelines. The current Government policy and recent legislation that impacts on public health. Impact of demographic and socio-economic factors on healthcare needs. Evaluation of public health nutrition strategies.

• Public Health Nutrition in Specific Population Groups

  Nutritional needs of specific population groups; implementation of public health nutrition interventions nationally and internationally; the translation of public health nutrition policy into meaningful advice or guidance for people from a variety of different social, cultural, economic and educational backgrounds; evaluation of public health interventions; the ethical issues which impact on public health nutrition including socioeconomic and cultural influences.

• Sport and Exercise Nutrition

  Sports nutrition integrates the fields of applied biochemistry, exercise physiology, nutritional and ergogenic aids. The importance of nutrition and ergogenic aids specific to enhancing sports and exercise performance will be demonstrated. This will be implemented through lectures in the areas of: macro and micronutrient requirements; carbohydrates pre, during and post exercise; fluid replacement and electrolyte strategies; importance of proteins to performance; fats for performance; blood alkaliners; diet for the immune system; ergogenic aids including creatine and glutamine.

• Work Experience in Nutrition

  This module aims to provide opportunities for the student to transfer academic and vocational learning into a work-related setting, and vice versa to bring work-place skills and issues into the academic and vocational learning environment. Thus, the module should help to develop good evidence based working practices, and enhance associated knowledge and skills, with a view to improving both student employability and critical reflective practice.

Optional

Fees & funding

Fees 2013

UK/EU Students

Full time: £8,500 for the 2013 academic year

International Students

Discounts are available for International students if payment is made in full at registration

View detailed information about tuition fees

Additional course costs

Whilst studying this course there are a few items of equipment that you are required to purchase*

• Weighing scales: £30
• Lab coat and hat: £20
• Core Text: £various

*All prices are approximate. On confirming your place you will be provided with purchasing information.

Other financial support

Find out more about other financial support available to UK and EU students

Living costs / accommodation

The University of Hertfordshire offers a great choice of student accommodation, on campus or nearby in the local area, to suit every student budget.

View detailed information about our accommodation

How to apply