Human Nutrition & Health, BSc Hons

Program Overview

The University of Greenwich's Human Nutrition & Health BSc Hons degree provides students with the scientific knowledge and skills to understand the relationship between nutrition and health. The program covers fundamental principles of nutrition, specialized areas such as clinical and public health nutrition, and culminates in a research project or work placement. Graduates are prepared for careers in healthcare, teaching, research, and the food industry.

Program Outline

As the course progresses, you'll be introduced to more specialist and advanced areas, such as clinical, human and public health nutrition. Accredited by the Association for Nutrition, this course leads to careers in healthcare, teaching, academia, research, the food industry, and sport and exercise nutrition.

Outline:

Full-time:

• Year 1:
• Biochemistry 1 (15 credits)
• Fundamentals of Biology and Physiology (30 credits)
• Chemistry for Nutritional Science (15 credits)
• Basic Principles of Nutrition (15 credits)
• Introduction to Nutrition and Health (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Metabolism and Disease (15 credits)
• Selected Topics in Food Science (15 credits)
• Microbiology and the Environment (15 credits)
• Human Nutrition (15 credits)
• Nutrition Education and Health Promotion (15 credits)
• Nutritional Epidemiology and Research Methods (15 credits)
• Nutrition Through the Lifecycle (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 3:
• Project (Life Sciences) (30 credits)
• Applied Nutrition in Sport and Exercise (15 credits)
• Clinical Nutrition (15 credits)
• Specialised Topics in Nutrition (15 credits)
• Public Health Nutrition (15 credits)
• Optional Modules (Choose 15 credits):
• Science Internship Course (15 credits)
• Personal and Professional Development (15 credits)
• Pathophysiology of Disease (15 credits)
• Cancer Biology and Therapeutics (15 credits)
• Food Crime (15 credits)
• Medical Biochemistry (15 credits)

Part-time:

• Year 1:
• Basic Principles of Nutrition (15 credits)
• Introduction to Nutrition and Health (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Biochemistry 1 (15 credits)
• Fundamentals of Biology and Physiology (30 credits)
• Chemistry for Nutritional Science (15 credits)
• Year 3:
• Microbiology and the Environment (15 credits)
• Human Nutrition (15 credits)
• Nutritional Epidemiology and Research Methods (15 credits)
• Nutrition Through the Lifecycle (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 4:
• Metabolism and Disease (15 credits)
• Selected Topics in Food Science (15 credits)
• Clinical Nutrition (15 credits)
• Public Health Nutrition (15 credits)
• Nutrition Education and Health Promotion (15 credits)
• Optional Modules (Choose 15 credits):
• Science Internship Course (15 credits)
• Personal and Professional Development (15 credits)
• Year 5:
• Project (Life Sciences) (30 credits)
• Applied Nutrition in Sport and Exercise (15 credits)
• Specialised Topics in Nutrition (15 credits)
• Optional Modules (Choose 15 credits):
• Pathophysiology of Disease (15 credits)
• Cancer Biology and Therapeutics (15 credits)
• Food Crime (15 credits)
• Medical Biochemistry (15 credits)

Sandwich:

• Year 1:
• Biochemistry 1 (15 credits)
• Fundamentals of Biology and Physiology (30 credits)
• Chemistry for Nutritional Science (15 credits)
• Basic Principles of Nutrition (15 credits)
• Introduction to Nutrition and Health (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Metabolism and Disease (15 credits)
• Selected Topics in Food Science (15 credits)
• Microbiology and the Environment (15 credits)
• Human Nutrition (15 credits)
• Nutrition Education and Health Promotion (15 credits)
• Nutritional Epidemiology and Research Methods (15 credits)
• Nutrition Through the Lifecycle (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 3:
• Work Placement Module (For students taking Sandwich Year option)
• Year 4:
• Project (Life Sciences) (30 credits)
• Applied Nutrition in Sport and Exercise (15 credits)
• Clinical Nutrition (15 credits)
• Specialised Topics in Nutrition (15 credits)
• Public Health Nutrition (15 credits)
• Optional Modules (Choose 15 credits):
• Pathophysiology of Disease (15 credits)
• Cancer Biology and Therapeutics (15 credits)
• Food Crime (15 credits)
• Medical Biochemistry (15 credits)
• Optional Modules (Choose 15 credits):
• Science Internship Course (15 credits)
• Personal and Professional Development (15 credits)

Assessment:

Students are assessed through a combination of assessment methods depending on the modules chosen. Each course has formal assessments which count towards your grade. Some courses may also include 'practice' assignments, which help you monitor progress and do not count towards your final grade. University policy is to give feedback on assignments within 15 working days of the coursework submission date. Examination results will be available within 28 days.

Teaching:

You will be taught by a dynamic team of experts with backgrounds in healthy eating, public health, clinical nutrition, nutraceuticals and the food industry. The team also has a comprehensive research profile including infant and child nutrition, obesity, the gut microbiome and fatty acids. The team supports the delivery of contemporary issues around nutrition and public health to the highest standard throughout the course.

Careers:

Our graduates are well placed for employment in both the public and private healthcare sectors, teaching, academia, private practice, research including the postgraduate study of dietetics, food product development/analysis and other food industry based work, sport and exercise nutrition, media, marketing, regulatory bodies, non-governmental organisations/ international development and institutional catering and menu planning.

Other:

• Our teaching staff are highly qualified and research active, they have great links with employers.
• We restrict practical class sizes to enhance your learning experience.
• Students go to a range of companies and organisations of varying sizes for their placements, including large multi-national firms, government agencies, the NHS and small to medium sized companies engaged in research, analytical services and manufacturing.
• Previous students have worked in: Eon, Dyson, ADEY, PS Analytical and E-liquids, GSK, NHS hospitals, IAESTE (British Council) placements to Brazil, Dubai and Poland.
• Students can undertake a summer placement for between 6 weeks and 3 months, which can be related to a credit rated course at Level 6, or can be undertaken for work experience and acknowledged by a Certificate of Industrial Experience.
• You are also encouraged to apply for sandwich placements lasting 9-12 months, which sit between the second and third year of the degree.
• We expect students to be treated like other employees of the company or organisation, wherever possible.
It is also expected that students on sandwich placements will be paid throughout their time with the company. In some cases, students on summer placements have had expenses only covered by the company.
• Students on sandwich placements pay a reduced fee to the University for their placement year.
• We have a team dedicated to enhancing student employment outcomes.
Other members of the team help you to understand the jobs market and HR selection processes, produce effective CVs and cover letters, and prepare final-year students for graduate job and placement applications.
• We have a Learning Skills Coordinator and a writing Fellow, both of whom support students in improving their writing skills.
Additional Maths support is also available through the Drill Hall library. All students are allocated a personal tutor throughout the duration of their studies.
• The University wide STAART (AccessAbility Retention and Transition) course encourages and supports students with a disability, providing support for disabled students.

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| Home fees | £9,250 |