Program Overview

BSc Nutrition & Dietetics

The BSc Nutrition & Dietetics program is designed to equip graduates with the knowledge and skills needed to address current challenges in nutrition and make a positive impact on people's health and well-being. 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
utritionists has never been more important.

About the Program

The program covers the broad range of sciences that underpin nutrition and dietetics. Graduates will 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. The program includes a minimum of 1000 hours of placements and simulation in various hospitals, clinics, and industry partners, ensuring that the learning outcomes align closely with what is needed in the workplace.

Why this Programme?

• Cutting-edge curriculum designed with industry input: The nutrition and dietetics program is designed to enable graduates to be adaptable and responsive to change in healthcare provision.
• Expert faculty with industry experience: Faculty members are highly qualified and experienced in the field of nutrition and dietetics, providing valuable insights, guidance, and mentorship.
• Opportunities for research and internships: The program offers research and internship opportunities in collaboration with prominent research institutions, hospitals, and nutrition-related organizations.
• Comprehensive nutrition and dietetics programme: The program ensures that graduates receive a high-quality education that meets international standards, making them eligible to apply for registration as dietitians with the Health Care Professions Council (HCPC) via the international route.

Progression Requirements

The progression requirements for the program are as follows:

• From IFP to Level 4

What I Will Study?

The modules included in the program are:

Foundation Year

• Chemistry 1: 15 credits, compulsory
• Biology 1: 15 credits, compulsory
• Intensive English for Academic Study 1 / Standard English for Academic study 1: 30 credits, compulsory
• Advanced Chemistry: 15 credits, compulsory
• Biology 2: 15 credits, compulsory
• Intensive English for Academic Study 2/ Standard 2 + Project: 15 credits, compulsory
• Pharmacognosy and Medicinal Plants: 15 credits, compulsory

Level Four

• Human Physiology and Metabolism: 30 credits, compulsory
• Cell Biology and Microbiology: 15 credits, compulsory
• Foundations in Human Nutrition: 30 credits, compulsory
• Food-Science, Safety and Systems: 15 credits, compulsory
• Health, Society and Behaviour: 15 credits, compulsory
• Dietetic Skills and Practice-Based Learning 1: 15 credits, compulsory

Level Five

• Dietetics Skills 2: 30 credits, compulsory
• Practice-Based Learning 2: 0 credits, compulsory
• Pathophysiology, Pharmacology and Immunology: 30 credits, compulsory
• Nutritional Biochemistry and Metabolism: 15 credits, compulsory
• Nutrition, Health and Disease: 30 credits, compulsory
• Research Methods for Nutrition: 15 credits, compulsory

Level Six

• Nutrition Research: 30 credits, compulsory
• Dietetics Skills and Practice-Based Learning 3: 30 credits, compulsory
• Food and Nutrition Policy and Behavior Change: 30 credits, compulsory
• Clinical and Contemporary Dietetics: 30 credits, compulsory

Level Seven

• Year 6 (Work Placement Year)

Career Opportunities

Dietitians and nutritionists are employed in both hospital and community settings. They may also work in sports nutrition, food industry, charities, education, and research, or on a freelance basis. This degree provides the theoretical knowledge and practical experience to meet these expectations.