Why study this course?
The Dietetics and Nutrition BSc degree will help you develop the relevant knowledge and skills to become a dietitian or nutritionist. You’ll study life and nutritional sciences, exploring the role of diet and nutrition in disease prevention and treatment.
Upon successful completion of the course, you’ll be eligible to apply to the register of the Health and Care Professions Council (HCPC
More about this course
On this undergraduate degree course, you’ll learn the skill necessary to become a dietitian – the only qualified health professional that can assess, diagnose and treat diet and nutrition related problems at an individual and wider public health level.
We’ll introduce you to the most up-to-date public health and scientific research on food, health and disease. This practical guidance will enable you to help members of the public make healthier lifestyle and food choices.
Throughout your studies, you’ll gain an understanding of the conditions where nutrition plays a significant role in disease management. You’ll develop the knowledge to provide nutrition and dietetic care for individuals, groups and populations who have or already are at risk of developing long-term health conditions.
In addition to lectures and seminars, this degree includes group work, role plays and practical sessions in the laboratory and the technical kitchen. Our internationally renowned teaching staff are actively involved in dietetics practice and research, and will provide consistent support and mentorship.
The course is approved by the HCPC. Successfully complete your degree, and you’ll be eligible to apply for registration.
The course is also accredited by the BDA. When you have the status „Dietitian” on your HCPC registration, you can join the BDA as a full member.
Accreditation of Prior Learning
Any university-level qualifications or relevant experience you gain prior to starting university could count towards your course.
Modular structure
The modules listed below are for the academic year 2022/23 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.
Year 1 modules include:
Anatomy and Physiology 1 for Dietitians (core, 15 credits)
Anatomy and Physiology 2 for Dietitians (core, 15 credits)
Applied Health Psychology (for Dietitians) (core, 15 credits)
Biochemistry for Dietitians (core, 15 credits)
Cell biology for dietitians (core, 15 credits)
Essentials of Human Nutrition (for Dietitians) (core, 15 credits)
Health, Society and Behaviour (for Dietitians) (core, 15 credits)
Introduction to Human Nutrition (for Dietitians) (core, 15 credits)
Year 2 modules include:
Dietary assessment techniques for dietitians (core, 15 credits)
Food Science for Dietitians (core, 15 credits)
Macro and micronutrients (core, 15 credits)
Management of disease for dietitians (core, 15 credits)
Metabolic Biochemistry for Nutrition (core, 15 credits)
Nutrition and dietetic care (core, 15 credits)
Practice Based Learning 1 (Dietitians) (core, 0 credits)
Professional Practice in Dietetics and Nutrition (core, 15 credits)
Public Health Nutrition (Dietitians) (core, 15 credits)
Public Health Practice Based Learning (core, 0 credits)
Year 3 modules include:
Clinical Dietetics 2 (core, 15 credits)
Nutrition through the lifecycle Dietitians (core, 15 credits)
Practice Based Learning 2 (Dietitians) (core, 0 credits)
Systems Pathology for Dietitians (core, 15 credits)
Techniques in Dietetic and Nutrition Research (core, 15 credits)
Year 4 modules include:
Applied Dietetics and Nutrition (core, 15 credits)
Dietetics and Nutrition Research Project (core, 30 credits)
Management of Health and Social Care (core, 15 credits)
Practice Based Learning 3 (Dietitians) (core, 0 credits)
Where this course can take you
Graduating from our Dietetics and Nutrition BSc (Hons) course is the start of an exciting and varied career in nutrition, health and disease management.
Many of our graduates now work in public health and health promotion, including NHS management of nutrition related diseases and/or disease related malnutrition as well as managing dietary needs in long term health conditions in primary care environments.
