BSc Nutrition
Entry requirements
A level: ABB (specific subject requirements) BTEC: DDM in National Extended Diploma. We can also accept a combination of National Extended Certificates and A-levels . The BTEC, with or without combination A-levels, must cover modules aligned with the subjects named in the A-level section. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science. IB: 6,5,5 at higher level including two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
About this course
BSc in Nutrition, a Nutrition and Food Science and Nutrition degree focused on the role of diet in maintaining health and preventing disease. Core topics include Research Methods. Accredited by the Association for Nutrition, the course prepares students for registration as Associate Nutritionists. The first year covers foundations through modules such as Food: Past, Present and Future, Introduction to Human Nutrition, Academic and Professional Skills, Food Safety and Preservation, Biochemistry of Food and Nutrients, and Understanding Data. The second year examines Human Biochemistry and Molecular Nutrition, Nutrition Across the Lifespan, Nutritional Epidemiology, Physiology and Energy Balance, Health Promotion: Applications of Theory and Practice, and Professional Development and Research Methods. The final year includes compulsory study in Nutrition and Health, Nutrition Policy, Personalised Nutrition, Professionalism and Ethics, Diet and Cardiovascular Health, Food and Cancer, Functional Foods, Nutrition in Food Product Development: Interdisciplinary Team Project, and Capstone Project: Research and Discovery. Students also choose from optional projects investigating topics such as physical activity associations with blood glucose, front-of-pack nutrition label information, high carbohydrate diet effects, fibre intakes, cognitive performance and acute macronutrient intake, or the impact of ultra-processing on plant-based foods.
Modules
- Food: Past, Present and Future
- Introduction to Human Nutrition
- Academic and Professional Skills
- Food Safety and Preservation
- Biochemistry of Food and Nutrients
- Understanding Data
- Human Biochemistry and Molecular Nutrition
- Nutrition Across the Lifespan
- Nutritional Epidemiology
- Physiology and Energy Balance
- Health Promotion: Applications of Theory and Practice
- Professional Development and Research Methods
- Investigating the Association of Physical Activity with Blood Glucose Markers: A Mendelian Randomisation Analysis.
- Penetration and Presentation of Front-of-Pack Nutrition Label Information in UK Supermarket Websites.
- Effect of High Carbohydrate Diet on Triacylglycerols from De Novo Lipogenesis.
- Age-related Contributions of Fruit and Vegetables to Fibre Intakes in the UK.
- Acute Macronutrient Intake and Cognitive Performance in Young Adults: A Scoping Review.
- The Impact of Ultra-processing on the Environmental and Nutritional Benefits of Plant-based Whole Foods – a Focus on Pea and Soy.
- Capstone Project: Research and Discovery
- Nutrition in Food Product Development: Interdisciplinary Team Project
- Nutrition and Health
- Nutrition Policy
- Personalised Nutrition, Professionalism and Ethics
- Diet and Cardiovascular Health
- Food and Cancer
- Functional Foods