This degree is accredited by the Association for Nutrition (AfN) and explores in detail the scientific basis of nutrition, health promotion and disease prevention. On graduation you will become a Registered Associate Nutritionist (ANutr) and you can play an influential role in educating the public, promoting healthy eating and developing healthier food. In the first year you’ll study basic nutrition, food science and psychology concepts and develop a fundamental understanding of human physiology, biochemistry and cell biology. You’ll then move on to study more specialised areas such as disease pathophysiology, metabolism and how nutrition can play a key role in health and disease prevention throughout the lifecycle. You will also study modules related to food industry and employability including the role of the nutritionist in foodservice. In your final year you will undertake a two-week work experience and will study public health nutrition, sports nutrition, behaviour change and contemporary topics in nutrition. You will also undertake a final year research project. You’ll also have the exciting opportunity to choose from study abroad or take a year-long work placement in industry.
Why choose this course?
University of Hertfordshire was awarded TEF Gold (2018), the highest possible standard for teaching in the UK.
The BSc(Hons) Nutrition is accredited by the Association for Nutrition (AfN) (Accreditation Number: 272). Graduates from this course will be eligible to apply for direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as Associate Nutritionists (ANutr).
Please note that this course does not enable graduates to register with the Health & Care Professions Council or to work as a dietitian in the UK.
The continuing interest in the investigation between nutrition and health indicates an increase in career opportunities for nutrition graduates. There are many opportunities in charities and social enterprises that promote healthy eating. Most of the major food manufacturers and retailers employ nutritionists for either improving the nutritional quality of existing products and/or developing new products with health enhancing properties. There are also opportunities in the foodservice industry (e.g. wholesalers and catering companies). In addition, there are a variety of careers for nutritionists in the community and in governmental and non-governmental public health units.
In these roles you will be able to develop and implement health policies and programmes and promote healthy eating to the public. Opportunities for nutritionists also arise in research, education and journalism. Once you gain at least 3 years of experience after you graduate you can become a registered nutritionist (RNutr) and you may consider setting up your own consultancy business and work as a freelancer. For more information on nutrition careers please visit the Association for Nutrition website.
What job can I get?
There are many opportunities for registered associate nutritionists including working in: public health where you can educate people to make healthier choices; the food industry where you can provide nutritional information and help develop healthier products and clinical nutrition where you can advise on diets to reduce the risk of chronic disease. Opportunities also exist in sports nutrition, animal nutrition, consultancy, research, education or journalism.
Throughout the course you will be taught by experienced and enthusiastic registered nutritionists and dietitians, expert biosciences researchers and industry professionals and you will benefit from our specialist brand new state-of the art Science, Diet and Sports Performance labs.
Teaching is delivered over 3-5 days with 12-25 contact hours a week which normally include lectures, workshops, seminars and practical lab sessions. In addition, up to twenty additional hours a week of self-directed study is required.
A combination of traditional and innovative teaching approaches are used, including:
Large and small group lectures and workshops
Workshops, seminars and tutorials
Problem based learning
Work based learning
Visits to external nutrition and food organisations
Digital tools (CANVAS)
Electronic Voting Systems
Online Reading lists
A combination of assessment methods are used, including:
poster and oral presentations
vivas (verbal examinations)
multiple choice questions
objective structured clinical examination (OSCE)
Throughout your studies you will have access to some of the best study facilities in the UK.
At the beginning of the programme you will also be allocated a personal tutor who will provide support and academic guidance throughout your course. You will also have a placement and a study abroad tutor to support you with placement search and study abroad application, respectively.
Available student prizes
There are exciting opportunities to get a prize based on the best performance. Each year all students registered on the BSc (Hons) Nutrition are eligible for generous cash prizes offered by Vitabiotics. The prizes are supported by a University of Hertfordshire alumnus. Prizes are awarded at the end of the academic year for second and final year students with the best academic performance.
This is one of the few courses that requires students to undertake a two-week work experience as part of their studies. This will give you the opportunity to develop transferable skills that will enhance your employability as future associate registered nutritionists. Work experience can take place either in the UK or internationally. Examples of employers and job titles include: that have offered work experience to our students in the past:
Action on Sugar - Student Work experience
Alatoni – QA technician
BeeZee Bodies – Nutritional programme coordinator
Coeliac UK - Student Work experience
Community Food Enterprise – Student Volunteer
Enfield Catering services - Student Work experience
First Steps Nutrition – Student Work experience
Hatfield Food Bank – Student Volunteer
Hertfordshire Catering Limited – Nutrition Intern
Hertfordshire Independent Living Services - Community Malnutrition Screening Volunteer/Nutrition & Wellbeing Team Placement Student
Premier Nutrition - Work placement assistant nutritionist
Steamplicity - QA technician
Sufra Food Banks and Kitchen
Thrive Tribe - Healthy Weight Assistant Intern
University of Hertfordshire: Food Hertfordshire – Foodservice assistant
Examples of international work experience include:
Dasman Diabetes Institute - Student Work experience
Peking Union Medical College Hospital - Student Work experience
Projects Abroad - Nutrition Intern
Sandwich placement year
Our course also offers an optional 12-month placement in industry. As this is a competitive process across all UK higher education institutions the University offers continuous support to student looking for placements via a dedicated placement tutor and the UH Careers and Employment service.
Examples of employers that have offered a sandwich placement to our students in the past include:
Glaxo Smith Kline (GSK)
MRC: Human Nutrition Research (now known as Elsie Widdowson Laboratory)
This course offers you the opportunity to study abroad in the Sandwich Year through the University's study abroad programme. Study abroad opportunities are available worldwide and in Europe under the Erasmus+ Programme. Find out more about Study abroad opportunities.
Foundations in human nutrition - 30 Credits
This module introduces the science of nutrition and examines the inter-relationship between food, nutrients and health. Students’ learning is supported through a range of activities including: Lectures introduce topics, explain complex issues and provide a basis for class and group discussion and exercises. Practical classes examine the role of food commodities, sensory aspects of food and anthropometry in human nutrition. Student-led practicals explore the collection of energy intake and expenditure data. Workshops 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 and fluid intake from diet histories and relative costs of foods. Studynet is used as an online hub for sharing module-related information and activities, e.g. formative quizzes, online discussion.
Introduction to Biochemistry and Metabolism - 15 Credits
A module which introduces the student to some of the fundamentals of biochemistry and the principles of how energy is provided to enable a living organism to function. The material covers aspects of protein structure, including the structure and function of enzymes and also considers the methods used for determining kinetic parameters. The major catabolic and anabolic metabolic pathways such as glycolysis, the TCA cycle, oxidation of fatty acids, gluconeogenesis and fatty acid synthesis will be studied, including how they interrelate. In addition introductory aspects of the bioenergetics of energy provision via substrate and oxidative phosphorylation will be covered. Teaching of the topics within the module will be supported by examples of the application of biochemistry to principles underpinning the practice of nutrition/dietetics.
Professional Practice for Nutrition - 15 Credits
This module provides students with an introduction to aspects of professional practice, which provides an underpinning to the rest of their studies and professional career. Topics include, amongst others, communication skills, team working, ethical practice within a code of professional conduct, the Association for Nutrition, continued professional development, and reflective practice. In addition to lecturers from the Nutrition and Dietetics Group, visiting lecturers with years of experience in the field, provide inspirational talks to enable students to understand the role of a Registered Nutritionist. The module content supports employability by the consideration and discussion of potential career opportunities. Students will gain the knowledge necessary to understand the importance of professionalism in evidence-based practice and the skills necessary to implement professional practice in their day-to-day experiences.
Human Physiology (Nutrition and Dietetics) - 15 Credits
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 module aims to give students an introduction to haematology; a comprehensive understanding of the gastrointestinal tract (digestion & absorption); an understanding of the physiological functioning of respiratory, cardiovascular, renal systems together with their participation in homeostasis and how this may be disrupted in disease states; an understanding of the somatic and autonomic nervous system and endocrine system.
Cell Biology - 15 Credits
Prokaryotic and eukaryotic cell structure and evolution; DNA structure, chromosome and gene organisation; transcription; translation; 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; microbiological food contamination; micro-organisms and infectious diseases
Food Science, Safety and Systems - 15 Credits
In this module students will gain an understanding of key principles of food science, food safety and food/catering systems linked to both nutrition and dietetic practice. The module will introduce students to a range of food processing and preservation methods including use of food additives and food fortification and will cover the impact of food processing on its nutritional content. Students will have the opportunity to learn about food safety in relation to food preparation and catering, food spoilage & preservation. The module introduces students to menu planning used within health, social care and public sector e.g. residential & nursing homes, prisons. Students will apply knowledge of menu planning by using food composition data, dietary analysis software and via practical sessions. Student will also gain knowledge of current food labelling and packaging regulations
Psychology and Sociology - 15 Credits
The module will examine the psychological links between the mind and body. It w ill focus on how w e learn, how w e communicate and how behaviour change can be initiated to improve nutritional health outcomes. We w ill consider health inequalities in relation to how and w here people live and the effect it has on their health and wellbeing. Two major Health models w ill be considered, the biomedical and biopsychosocial and the impact their application has on health behaviour in particular nutritional health. Students will also study various psychological theories of learning i.e classical conditioning, operant conditioning and social learning theory and w ill understand the relevance in relation to promoting behaviour change and improving nutritional health. Students will learn about health promotion and public health strategies and will recognise how local and national health promotion campaigns are designed to encourage behaviour change within communities and nationally. Overall this module will enable students to become reflective healthcare practitioners within a multicultural society through the appreciation and understanding of the disciplines of psychology and sociology and their research base.
Chemistry for Biologists - 15 Credits
The philosophy of this module is to prepare students for their future studies in the biological sciences. The module introduces the chemical and physical principles that underlie biological processes. Students on this module will learn techniques for characterisation and separation of biological molecules, perform physicochemical calculations appropriate to biological systems and understand how the structure and reactivity of functional groups relates to their biological function. Students will gain experience of computer software packages to draw and understand the structures and shapes of molecules of relevance in biology.
Food Quality Assurance - 15 Credits
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..
Research Methods for Nutrition - 15 Credits
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.
Pathophysiology and Pharmacology - 15 Credits
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.
Biochemistry and Metabolism 2 - 15 Credits
This module w ill focus on topics relevant nutrition/dietetic practice. The module w ill cover the metabolic
pathw ays involved in the biosynthesis of carbohydrates and lipids, their importance and how they integrate w ith each other and w ith pathw ays of catabolism and, nitrogen metabolism and its relationship w ith nutrition, the regulation of metabolism via hormone signalling pathw ays and modification of enzymes including examples of key enzymes in carbohydrate and lipid regulation. This module w ill investigate the metabolic effects of common clinical conditions relating to nutrition.
Food Service Management for Nutritionists - 15 Credits
This module explores different aspects of food service organisations and aims to increase student awareness of the role of a nutritionist in food service organizations. The module primarily emphasizes ways to promote sustainable healthy menus in a food service organization. It also introduces students with the concept of marketing and how this can be applied and potentially affect food choices in food service organisations.
Clinical Nutrition - 15 Credits
The pathophysiology and pharmacology content will focus on topics w here there is a nutritional aetiology or where nutrition or diet therapy has a role.
Respiratory physiology, diseases and associated drugs.
Physiology of the renal system, diseases and associated drugs.
Hepatobiliary system, diseases and associated pharmacological treatment.
Nutritional anaemias and anti-anaemic agents.
Phytochemicals and nutraceuticals.
Basis of drug-nutrient interaction
The nature of immunity and the immune response and the application to nutrition and dietetics.
Human genomics and its application to nutrition and dietetics.
Nutrition Health and Disease - 30 Credits
This module uses an evidence-based approach to introduce students to the role of diet at different stages of the lifecycle and the impact of nutrition in both health promotion and/or disease prevention. Students will learn about the role of diet from early life throughout ageing. Students will be also introduced to the role of nutrition on prevention and/or management of chronic diseases which may include obesity, type 2 diabetes, cardiovascular disease, cancer, and osteoporosis. Other topics may include food allergies and intolerances, coeliac disease and assessment of body composition and nutritional intake. In this module students will be directed to supporting evidence from recent peer-reviewed research articles. Students learning will be further supported by workshops and practicals. By the end of this module students
will gain the necessary knowledge and skills for future implementation of evidence-based nutrition practice.
Work Experience in Nutrition - 15 Credits
In this module students will have the opportunity to gain at least 80 hours work experience (placement) in a nutrition, food, healthcare or other related employer of their choice. Whilst on placement, the students will engage in activities agreed between the work experience provider and the academic tutor.This module does not have any teaching associated with it but comprises of interactive workshops to support students with securing a placement and the module coursework. 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.
Nutrition Research - 30 Credits
Students complete an investigative project during this double module which runs across the final year. Project ideas are offered to students during their second year and include a range of topics in nutrition science, clinical dietetics and public health nutrition. Some projects involve collaborative work or are part of larger studies whilst others are stand-alone investigations. All projects allow students to develop their research and project management skills as well as to demonstrate their independence and critical thinking. Each student is allocated a supervisor for one-to-one and small group support. Workshops include protocol writing, ethics, data analysis (statistical and qualitative), research writing and dissemination. A small number of taught sessions focus on hierarchies of evidence, systematic review and meta-analysis. On completion of the module, students are encouraged and supported in disseminating high quality original research findings at external research symposia or through peer review publication.
Contemporary Topics in Nutrition - 15 Credits
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
Sport and Performance Nutrition - 15 Credits
Sport and Performance Nutrition integrates the fields of applied biochemistry, exercise physiology, nutrition for performance and ergogenic aids. This module covers specific nutritional issues relevant to sport including dietary strategies for training, competition (both for the elite and recreational athlete) as well as the importance of nutrition and ergogenic aids specific to enhancing sport and exercise performance which will be demonstrated through practicals, workshops and lectures reviewing current literature. Students will also be provided with an opportunity to critically evaluate the effectiveness of the current supporting theories relevant to sports nutrition and other ergogenic aids. In part, this will be achieved through practical testing of these theories under laboratory controlled conditions.
Applied Public Health Nutrition 1 - 15 Credits
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.
Applied Public Health Nutrition 2 - 15 Credits
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.
Behaviour Change - 15 Credits
Students w ill be supported in achieving the learning outcomes through a range of activities including:
" Lectures w hich w ill be used to introduce topics, explain complex issues and provide a basis for class and group discussion and exercises.
" Role play w ill be used to explore and practice behaviour change skills
" Workshops w ill provide an opportunity for learning about presentation skills
" Student-designed resources w ill be used to support learning about the production, effectiveness and evaluation of educational resources.
" Studynet w ill be used as a hub for sharing module-related information and activities
Nutrition Year Study Abroad - 0 Credits
Learning and teaching methods may include taught courses, a research project, field studies or a mixture of these components. The Year Abroad will be for two academic semesters or their equivalent. The students will therefore follow a programme negotiated by the Associate Head of School or nominee and an equivalent representative of the host institution. Prior to commencement of the Year Abroad, the student, the programme officers from the University of Hertfordshire and from the host institution will agree a learning agreement and mode of attendance.
Nutrition Placement Year - 0 Credits
The sandwich placement will provide students with the opportunity to expand, develop and apply the knowledge, understanding and skills learnt in the taught years of the degree in a work-based situation. The
employer will appoint a work-place supervisor, and the student will also have a University supervisor. Students will write a major report on their placement which is normally agreed with and then assessed by both the employer and university supervisor.
Fees & funding
£9250 for the 2019/2020 academic year
£12350 for the 2019/2020 academic year
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
You will also have some additional costs relating to field trips during your course of study.
*All prices are approximate. On confirming your place you will be provided with purchasing information.
*Tuition fees are charged annually. The fees quoted above are for the specified year(s) only. Fees may be higher in future years, for both new and continuing students. Please see the University’s Fees and Finance Policy (and in particular the section headed “When tuition fees change”), for further information about when and by how much the University may increase its fees for future years.
Required subjects: Biology at Grade C and preferably Chemistry at Grade C*.
The remaining UCAS points should come from an additional A Level or equivalent.
*We may consider applicants without A Level Chemistry. Applicants that do not have Chemistry A Level will be required to study a Chemistry module at Year 1.
International Baccalaureate (IB)
Total score 24 points to include biology and preferably chemistry at HL 4*
*Applicants without chemistry will be considered but will be required to study a Chemistry module at Year 1.
BTEC QCF (Level 3) qualifications
• BTEC Extended Diploma in Applied Science, to include units in Biology and Chemistry
• BTEC Diploma in Applied Science, to include units in Biology and Chemistry. Students will also need to have an additional A Level preferably in science.
Please contact us if you are taking a different BTEC. All BTEC offers will be subject and grade specific particularly in the science subjects.
Access to Science Diploma
45 Level 3 credits overall all at Merit. This should include 15 credits in Biology and preferably 15 credits in Chemistry.
Irish Higher Leaving Certificate
Required subjects: Biology at Grade B3 and preferably Chemistry at Grade B3*.
*We may consider applicants without Chemistry. Applicants that do not have Chemistry will be required to study a Chemistry module at Year 1.
We welcome applications from applicants with alternative qualifications including:
Science Foundation / Extended Degree
Pass in all modules to include 60% in Biology and 60% in Chemistry.
Graduates from other degrees
Typically minimum of 2.2 level of achievement in a related subject area e.g. Science.
We welcome all international applications. For specific information on entry requirements to your country please visit on our international pages and/or contact us directly. For non-native speakers of English
All non-native speakers should have an IELTS 6.5 overall, with no individual band below 6.0.
The University of Hertfordshire is committed to welcoming students with a wide range of qualifications and levels of experience. The entry requirements listed on the course pages provide a guide to the minimum level of qualifications needed to study each course. However, we have a flexible approach to admissions and each application will be considered on an individual basis.