Nutrition (with a Placement Year) BSc (Hons)
| Program start date | Application deadline |
| 2024-09-01 | - |
Program Overview
Through a combination of theoretical knowledge and practical experience, graduates are prepared for careers in various fields related to nutrition, including public health, food industry, and research. The program emphasizes the application of nutritional principles to real-world scenarios and offers unique genetic-focused modules, enhancing graduate employability.
Program Outline
Degree Overview
Title:
BSc (Hons) Nutrition (with a Placement Year)
Overview:
This program delves into the science of nutrition and disease prevention, equipping students with a comprehensive understanding of human health and the impacts of diet on disease development. The curriculum emphasizes the application of nutritional knowledge to real-world scenarios.
Objectives:
- Equip students with a deep understanding of human nutrition and its role in health and disease.
- Develop skills in applying nutrition principles to real-world settings.
- Prepare graduates for careers in various fields related to nutrition, including public health, food industry, and research.
Outline
Module Structure:
The program consists of four years of study, with the third year dedicated to a placement year. The first three years follow a modular structure, with each year comprising core and optional modules.
Year 1:
- Core Modules:
- Energy and Nutrition
- Micronutrients
- Introductory Physiology and Biochemistry
- Food Science and Novel Foods
- Food Choice and Control of Food Intake
- Introduction to Research
- Lifespan Nutrition
- Nutritional and PA Assessment
- Optional Modules:
- N/A
Year 2:
- Core Modules:
- Nutritional Biochemistry
- Nutrition for Health and Disease
- Research Methods
- Sports Nutrition
- Optional Modules:
- Nutrition and Genetics
- Managing in the workplace
- The Enterprising Workplace
Year 3:
- Placement Year:
- Students undertake a year of practical experience in an organization related to their field of interest.
- This allows them to apply their knowledge and skills in a professional setting and gain valuable industry experience.
Year 4:
- Core Modules:
- Research Project
- Public Health
- Management of Weight and Associated Clinical Conditions
- Nutrition and the Athlete
- Optional Modules:
Assessment
Assessment Methods:
- Oral presentations
- Case studies
- Portfolios
- Essays
- Examinations
- Research Project
Assessment Criteria:
- The assessment methods are designed to evaluate students' knowledge, understanding, and application of nutritional principles.
Teaching
Teaching Methods:
- Lectures
- Seminars
- Practical sessions
Faculty:
- The program is taught by a team of experienced lecturers with diverse industry experience.
Unique Approaches:
- The program offers the first undergraduate degree to offer genetic-focused modules, reflecting current industry trends and enhancing graduate employability.
Careers
Potential Career Paths:
- Policy development
- Food industry
- Public and community health sector
- Applied research
- NHS
Career Opportunities:
- Nutritionist
- Dietitian
- Public health specialist
- Food scientist
- Researcher
Career Outcomes:
- Graduates are prepared for a variety of careers in the nutrition field, with a strong foundation in scientific knowledge and practical skills.
Other
Location:
- St Mary's University, Twickenham, London
Accreditation:
- Association for Nutrition (AfN)
Facilities:
- Outstanding Nutrition Suite
- BASES-accredited Exercise Physiology Laboratories
- Students must have an A Level (or equivalent) in a science subject.
- GCSE Mathematics grade 4/C (or equivalent) is also required.
- The tuition fees for UK students are £9,250 per year, while international students pay £16,320 per year.
- Home: £9,250
- International: £16,320
- (£1200 during placement year)
