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BSc (Hons) Dietetics

Key information

Typical offer:
Entry requirements
Fees: See below
Full details
UCAS code: B410
Institute code: H36
Work placement option
Find out more

Clearing entry requirements

We’re committed to welcoming students with a wide range of qualifications and levels of experience. Over Clearing, we’ll be taking a flexible approach so if you don’t have the advertised grades, you can submit a clearing application and we’ll review and consider your application on an individual basis.

UCAS points	A Level	BTEC
128-136	ABB-AAB: 3 A Levels to include Grade B in both Biology and Chemistry.	DDM-DDD: BTEC Extended Diploma in Applied Science (optional units should include Biology and Chemistry related subjects) with DDM profile. BTEC in Sport or Health and Social Care not accepted unless also has A level chemistry at B.

Additional requirements

Access: 45 Level 3 credits to include at 15 credits in Chemistry at Distinction, 15 credits in Biology at Distinction, and 15 credits in one other science.
IB: Pass International Baccalaureate (Diploma) with 128-136 UCAS tariff points including Chemistry and Biology at Higher Level Grade H5.
GCSE: Grade 4/C in English Language and Mathematics.
Satisfactory interview
Occupational health and DBS check

We welcome applications from students with a wide range of qualifications including A levels, Access, BTEC, Foundation, International Baccalaureate, Irish Highers and others. If the requirements for your qualifications are not shown, please contact us.

All students from non-majority English speaking countries require proof of English language proficiency, equivalent to an overall IELTS score of 7.0 with a minimum of 6.5 in each band.

If you do not have the required IELTS or equivalent for direct entry on to your degree programme, our Pre-sessional English and International Foundation courses can help you to achieve this level.

For more details on the University of Hertfordshire's entry requirements, please visit our Undergraduate Entry Requirements page.

Find out more about International Entry Requirements.

UCAS points	A Level	BTEC	Access Course Tariff	IB Requirement
128 - 136	ABB - AAB - Biology or Chemistry at grade B or above and one other applied science.	DDM - DDD - BTEC Extended Diploma in Applied Science. Required subjects: Distinctions in Biological and Physiological units and/or units related to Chemistry.	45 Level 3 credits to include 30 level 3 credits at distinction and 15 level 3 credits at merit. This must include 15 level 3 credits in Biology or Chemistry and 15 level 3 credits in a second Science or Mathematics.	Pass International Baccalaureate (Diploma) with 33 points including Biology or Chemistry at HL5/ SL6 and a second Science or Mathematics at HL5/ SL6.

Additional requirements

GCSE: Grade 4/C in English Language and Mathematics.

Satisfactory interview.

Occupational health and DBS check.

All students from non-majority English speaking countries require proof of English language proficiency, equivalent to an overall IELTS score of 7.0 with a minimum of 6.5 in each band.

If you do not have the required IELTS or equivalent for direct entry on to your degree programme, our Pre-sessional English and International Foundation courses can help you to achieve this level.

For more details on the University of Hertfordshire's entry requirements, please visit our Undergraduate Entry Requirements page.

Find out more about International Entry Requirements.

Professional accreditations

This course is approved by the Health and Care Professions Council (HCPC) and accredited by the British Dietetic Association (BDA). On graduation you are eligible to apply for registration.
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Why choose this course?

Graduate with registered dietitian status (unique in East England)
The only UK Dietetics degree to offer a study abroad option
8th in the UK for Student Satisfaction (Complete University Guide, 2024)

The first UK university to award academic credit for dietetic practice placements.
Opportunities for practice placements in the NHS (acute and community) and non-NHS settings (subject to availability).
Offers undergraduate route to qualify as a dietitian in 3 years rather than 4 years.
We welcome graduates who are changing direction and want to qualify as a dietitian.
New science labs and dedicated diet laboratory
Active student-led Nutrition and Dietetics Society (NADS).
Encouragement to participate in extracurricular volunteering.
Excellent record of graduates presenting at British Dietetic Association Research Symposia.
Active research community
90% overall satisfaction in the 2022 National Student Survey (NSS)

Find out more about our Dietetics staff

What's the course about?

With an increased scrutiny on eating and obesity, along with demand from both government and the public for nutritional and dietetic education, the role of dietitians has never been more important. Dietetics is the interpretation and communication of the science of nutrition, which enables people to make informed choices about food and lifestyle. Dietitians work with individuals with special dietary needs, inform the general public about nutrition, evaluate and improve treatments, and educate patients, doctors, nurses and other health professionals. This course covers the broad range of sciences that informs dietetics and is the first of its kind in the UK to award academic credit for practice placements.

Your main campus is College Lane  

This is where the creative arts, science and health-related subjects are based. This means you’ll share the campus with future nurses, scientists, artists and more. You can use the common rooms to relax with friends, work out in the 24-hour gym or have a drink in our on-campus pub or cafes. We also have restaurants for you to eat in or grab something on the go. Our Learning Resources Centres are open 24/7, which means you can study whenever suits you best. Want to pop over to the other campus? You can take the free shuttle bus or walk there in just 15 minutes.   

What will I study?

At the beginning of the programme you will be allocated a personal tutor who will provide support and academic guidance throughout your course. Whilst on placement you will be supported by Practice Educators who will supervise and assess you.

You will be taught by a wide range of experienced experts from both within the University and from practice. These include Biochemists, Physiologists and Dietitians.

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:

practice placement
written course work
lab reports
poster presentations
vivas (verbal examinations)
case studies
essays
group projects
exams

Level 4

Module	Credits	Compulsory/optional
Introduction to Biochemistry and Metabolism	15 Credits	Compulsory
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.
Human Physiology (Nutrition and Dietetics)	15 Credits	Compulsory
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	Compulsory
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
Psychology and Sociology	15 Credits	Compulsory
The module will explore the impact of key psychological and sociological factors, such as beliefs, values, culture, economics and religion, on health, wellbeing and lifestyle (e.g., food choice). It will focus on how we learn, how we communicate and how behaviour change can be initiated to improve nutritional health outcomes. We will consider health inequalities in relation to how and where people live and the effect it has on their health and wellbeing. Two major Health models will 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 will 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 practitioners within a multicultural society through the appreciation and understanding of the disciplines of psychology and sociology and their research base.
Food Science, Safety and Systems	15 Credits	Compulsory
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 and to the range of food and staple commodities commonly consumed in the UK and their relative cost and contribution to nutrient intake. Students will apply know ledge of menu planning by using food composition data, dietary analysis software and via practical sessions. Student will also gain know ledge of current food labelling and packaging regulations. Students will have the opportunity to undertake chemical analysis of foods in a practical setting.
Foundations in Human Nutrition	30 Credits	Compulsory
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. Lectures will introduce topics, explain complex issues, and provide a basis for class and group discussion and exercises. Student-led practicals will 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, and estimation of nutrient and fluid intake from diet histories. Studynet is used as an online hub for sharing module-related information and activities, e.g., formative quizzes, online discussion.

Level 5

Module	Credits	Compulsory/optional
Research Methods for Nutrition	15 Credits	Compulsory
This module introduces the student to research, from the purposes of research, the research question and the question aim, to data presentation and data interpretation, with a focus on qualitative and quantitative research relevant to those studying Nutrition and Dietetics The content on qualitative research includes : purposes, strategies, sampling, data sources and collection methods, data analysis, trustworthiness, reflexivity. The content on quantitative research includes : purposes, study designs, sampling, bias, generalisability, hierarchy of evidence, data sources and collection methods, validity, reliability, generalisability, descriptive statistics, inferential statistics, p-value, confidence interval.
Biochemistry and Metabolism 2	15 Credits	Compulsory
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.
Nutrition, Health and Disease	30 Credits	Compulsory
This module will allow students to discuss the role of diet at different stages of the lifecycle and to evaluate the effect of nutrition on health promotion and/or disease prevention. Students will learn about key physiological changes that occur from early life throughout ageing and will explain the key role that diet plays. Students will be introduced to the concept of malnutrition and explore strategies of prevention. Students will have the opportunity to explore the role of nutrition on chronic conditions such as cardiovascular disease, type 2 diabetes, and cancer. Students will also be introduced to key concepts of nutrition and genetics and explore the dietary management of immunological conditions (food allergies, food intolerances, coeliac disease. In this module students will be directed to supporting evidence from key government resources and peer−reviewed research articles. By the end of this module students will gain the necessary knowledge and skills for future implementation of evidence−based nutrition practice.
Dietetic Skills and Practice Based Learning 2	30 Credits	Compulsory
This dietetic practice module comprises classroom-based teaching, interactive workshops, diet lab practicals, case-based practicals, simulation (normally 25 hours), a field visit, interprofessional learning with other healthcare students and a placement. The placement is usually 10 weeks of 40 hours per week and may include clinical and non-clinical settings. The teaching will focus on the use of case−based scenarios, encompassing a range of socioeconomic backgrounds, cultural groups, and age groups. These will include dietary modification of energy, protein and texture, the use of prescribable nutritional products and the use of anthropometric techniques and physical assessment to undertake a nutritional assessment. Students will prepare for placement through classroom-based briefings, case-based learning, and simulation sessions. Students will be allocated placements within settings appropriate to the level of study. They will normally be visited (virtual or face to face) whilst on placement by a member of the academic team.

Level 6

Module	Credits	Compulsory/optional
Nutrition Research	30 Credits	Compulsory
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.
Behaviour Change	15 Credits	Compulsory
Students will be supported in achieving the learning outcomes through a range of activities including: " Lectures w hich 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 w ill 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
Diet Therapy	15 Credits	Compulsory
The teaching on this module will utilise the current evidence base and be supported with case scenarios and practitioners who are specialised in their area of dietetics. Potential topics will include assessment of nutritional status and nutritional requirements in individuals with complex or multiple health conditions, functional assessments; nutritional management in gastrointestinal disorders including upper and lower GI disease; malabsorption; liver; pancreas; renal disease; food hypersensitivities; paediatrics including cystic fibrosis; surgery; critical care; parenteral nutrition; mental health including eating disorders. Palliative care and ethical decision regarding artificial nutrition and hydration.
Public Health Nutrition Policy	15 Credits	Compulsory
In this module, the student will learn about the basis of policies in public health nutrition including the social determinants of health, health inequalities, the food environment, the global context, high risk vs population (universal) strategies, and some administrative structures and processes. The student will also learn how to retrieve relevant information about policies related to public health nutrition, use different tools to document the development of a policy, and critically discuss different evaluation types (e.g. process, outcome ad impact evaluations) and methodologies (e.g. data collection methods, generalisability).
Practice Education 6	30 Credits	Compulsory
This practice education module focuses upon clinical reasoning processes and will prepare the student to take up the role of an independent and autonomous practitioner Students will undertake the module in a variety of practice environments providing them with the opportunity to develop their competence in, and understanding of, the dietetic decision process across a range of specialties and conditions. Students will be encouraged to develop flexible, efficient and effective strategies by which to apply the process for nutrition and dietetic practice, appreciating the need to practice safely within a legal and ethical framework. Students will be involved in the audit of dietetic services and evaluate how service improvement impacts upon healthcare management. Students will be supported with briefing sessions prior to placement which will include the use of case-based scenarios (including normally 12 hours of simulation) and debriefing sessions to enable reflection on their learning. In addition they will also normally be visited once whilst on placement.
Public Health Nutrition Interventions	15 Credits	Compulsory
In this module, the student will learn about the basis of health promotion related to public health nutrition including the social determinants of health, health inequalities, high-risk vs population (universal) strategies, the prevention paradox, intervention levels, and bottom-up vs top-down approaches. From a practical perspective, the student will learn how to how to design and critically justify a Health Needs Assessment tackling a Health Need in a group work environment and to critically develop and discuss implementation and evaluation plans of interventions in public health nutrition, from educational to environmental interventions.
Work Experience in Nutrition	15 Credits	Optional
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 Year Study Abroad	0 Credits	Optional
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.
Sport & Performance Nutrition	15 Credits	Optional
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.
Contemporary Topics in Nutrition	15 Credits	Optional
This module uses an evidenced based approach to allow students to critically evaluate contemporary nutrition topics. Students will have the opportunity to explore nutrient and non-nutrient bioactive components in food, and their impact on human health. This module also discusses topics relevant to food production and sustainability. Students will be introduced to the concepts of nutrigenetics, nutrigenomics, nutri-gene interaction and personalised nutrition. This module is designed to aid and support students develop their critical appraisal and evaluation skill. Students learning will delivered through a series of lectures and workshops.

Work placement
You will be undertaking three practice placements consisting of a total of 28 weeks over three years. This will give you the opportunity to develop the appropriate knowledge, skills and attitudes to be ready to qualify as a registered dietitian.

Placements are in a variety of stimulating NHS settings such as Acute, Mental Health and Primary Care Trusts, where trained practice educators will support and help you to develop your learning, providing experiences ranging from acute clinical practice in hospitals to GP clinics, visiting clients in their own homes and health promotion activities.

Placements will be in the following eastern counties:
- Bedfordshire
- Cambridge
- Essex
- Hertfordshire
- Norfolk
- Suffolk

Check out our student blogs

What's next for my career?

Dietitians are employed in the NHS in both hospital and community settings. In addition, dietitians work in sports nutrition, food industry, charities, education and research or on a freelance basis. This degree gives you the theoretical knowledge and the practical experience to meet those expectations.

The degree has been developed in partnership with NHS Hospital Trusts and Primary Care Trusts, so you can be confident that your knowledge and skills will be a thorough preparation for your future work and give you the opportunity to advance your career into senior roles within the service.

Because this course has been developed in partnership with the NHS, you’ll be fully equipped to work as a dietitian in a range of environments, from hospitals and community settings, to the food industry, charities, education and research. You’ll also have a firm foundation to advance your career into senior roles.

On graduation you will be eligible to apply for registration with the Health and Care Professions Council (HCPC) as a dietitian.
Key staff

Admissions Tutors

Find out more about Admissions Tutors

Course fact sheets
BSc (Hons) Dietetics	Download

Programme specifications
BSc (Hons) Dietetics	Download

Additional information
Sandwich placement or study abroad year	Optional
Applications open to international and EU students	Yes
Course length	Sandwich, 4 Years
Location	University of Hertfordshire, Hatfield

International/EU applicants without pre-settled status in the UK

Apply through our international/EU application portal

Home and EU applicants with pre-settled/settled status in the UK

Apply using the links below:

2024

Start Date	End Date	Link
23/09/2024	25/09/2025	Apply online (Full Time/Sandwich)

Interview
When we receive your application, our Admissions Tutor will screen your academic qualifications and personal statement and potentially suitable applicants will be invited for an interview. Applicants must pass the interview before they can be offered a place on the programme. Our usual process is to invite groups of applicants to our College Lane Campus for a half day which will typically include the following:
- Introductory talk from a member of academic staff
- Tour of key locations on campus with our student ambassadors
- Group interview
- Individual mini interviews
Please note this may vary in order and the group interviews may be replaced with a comparable activity if only a few applicants are attending on the day or if we are unable to offer face-to-face interviews.
The group interview will take approximately 1 hour and the individual mini interviews approximately 5-10 minutes per applicant. A member of the Nutrition and Dietetics academic staff will facilitate the group interview and others taking part in the selection process may include a dietitian from outside the University and / or a service user (i.e. patient). The group interviews are not competitive; we hope to make offers to all potentially suitable applicants if they demonstrate the qualities described below. You will have the opportunity to ask questions and may wish to write these down and bring them with you. Details on the times, meeting location etc. will be included when you receive your invitation to interview.
What qualities are we looking for? Student dieticians need good communication skills and a caring attitude and empathy so we are looking for applicants that can demonstrate these as well as showing an understanding of the role of the dietitian and an ability to work in a team. It is also helpful to have some knowledge of the programme and its placements and the dietetic profession. You will find useful information to help you prepare on our website and the website of the British Dietetic Association.
During lockdown we have replaced our usual on campus interviews with individual online interviews asking similar questions and looking for the same qualities described above. We will continue to adapt our plans for interviews for students starting in 2021 in accordance with Government health guidance.
Fees and funding
Fees 2023
UK Students

Full time
- £9250 for the 2023/2024 academic year
EU Students

Full time
- £21090 for the 2023/2024 academic year
International Students

Full time
- £21090 for the 2023/2024 academic year
NHS Funding for UK/EU Students

Students studying on nursing, midwifery or allied health professional courses funded by Health Education England, who start from September 2017 will have access to the same student loans support package and support for living costs as other students. The new arrangements also apply to students planning to take these courses as a second qualification.

The NHS will no longer grant bursaries. There will be, however, additional funding by the NHS Business Services Authority for some nursing, midwifery and allied health professional students because of the compulsory clinical placement required by these courses. This funding will cover students with child dependants and severe hardship. It will also cover travel and accommodation expenses incurred over and above the daily travel costs to university and for those who need dual accommodation.

For more information about the changes visit the gov.uk website and the Funding Clinic.

Whilst studying this course there are a few items of equipment that you are required to purchase*
- Weighing scales: £30 (Compulsory)
- Lab coat and hat: £20 (Compulsory)
- Core Text: £various
- Local field trip in second year: £10 (Optional)
*All prices are approximate. On confirming your place you will be provided with purchasing information.

Accommodation for clinical placements for students who are not eligible for an NHS Bursary includes international and Irish students (figures quoted are top-end and depends upon placement venue and distance travelled). Eligible students can claim all, or part and depends on circumstances £1,500 max.

Transport to clinical placements (students can claim if eligible for NHS Bursary and travel costs) £600 max.

*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.

View detailed information about tuition fees

Read more about additional fees in the course fact sheet

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

Book an Open Day

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BSc (Hons) Dietetics

Key information

Typical offer:

Fees: See below

UCAS code: B410

Institute code: H36

Work placement option

Clearing entry requirements

Additional requirements

Additional requirements

Why choose this course?

What's the course about?

Your main campus is College Lane

What will I study?

Check out our student blogs

Student Blogs

A typical day in the life at Herts

Student Blogs

What you need to know before studying Dietetics at Herts

Student Blogs

Why I chose Herts

Student Blogs

International/EU applicants without pre-settled status in the UK

Home and EU applicants with pre-settled/settled status in the UK

2024

Fees 2023

UK Students

Full time

EU Students

Full time

International Students

Full time

NHS Funding for UK/EU Students

Other financial support

Living costs / accommodation

Apply through Clearing

Apply online through Clearing

Your main campus is College Lane  