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Human Nutrition - BSc (Hons)

Why study this course?

If you're passionate about improving human health through better nutrition and disease prevention, then this course, accredited by the Association for Nutrition, will give you an excellent grounding in both scientific and applied public health nutrition. During this course you’ll have the opportunity to take part in hands-on laboratory sessions in our state-of-the-art, £30 million Science Centre, which features specialist nutritional physiology and food technology labs.

In the most recent (2015-16) Destinations of Leavers from Higher Education (DLHE) survey, 100% of graduates from this course were in work or further study within six months.

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This degree course addresses how diet, lifestyle and physical activity contribute to health, wellbeing and the prevention of major modifiable diseases. While the UK and most of the developed world are experiencing the longest lifespans of their populations, they’re also experiencing near epidemic levels of chronic non-communicable diseases, especially cardiovascular diseases, type 2 diabetes and cancers. Diet and lifestyle are key modifiable factors that drive these diseases.

You’ll enhance your research, practical and academic skills, and graduate with the necessary grounding to go on to a career in the NHS, or in the broader public or private sector. Offering a programme of study and training for a career in public health or sports nutrition, you'll be eligible for registration as a Registered Associate Nutritionist with the Association for Nutrition.

Assessment

You'll be assessed through essays, posters, examinations, online multiple-choice tests, scientific reports, individual and group research projects and presentations, and a final dissertation.

Professional accreditation

On graduation, you'll be eligible to join the Association for Nutrition as a Registered Public Health Nutritionist.

In addition to the University's minimum entry requirements, you should have:

  • a minimum of grades CCC in three A levels including biology or minimum grades BC in at least two A levels in an academic subject of which one must be in Biology (or a minimum of 96 UCAS points from an equivalent Level 3 qualification, eg BTEC Extended Diploma in Applied Science with MMM)
  • English Language and Mathematics GCSEs at grade C (grade 4 from 2017) or above (or equivalent eg Key Skills Level 3)

Entry from appropriate foundation and access courses will also be considered.

If you don’t have traditional qualifications or can’t meet the entry requirements for this undergraduate degree, you may still be able to gain entry by completing the Human Nutrition Extended Degree BSc (Hons).

All applicants must be able to demonstrate proficiency in the English language. Applicants who require a Tier 4 student visa may need to provide a Secure English Language Test (SELT) such as Academic IELTS. For more information about English qualifications please see our English language requirements.

Accelerated study

If you have relevant qualifications or credit from a similar course it may be possible to enter this course at an advanced stage rather than beginning in the first year. Please note, advanced entry is only available for September start. See our information for students applying for advanced entry.

The modules listed below are for the academic year 2017/18 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:

  • This module currently runs:
    • all year (September start) - Monday morning

    This module introduces students to the theoretical and practical aspects of human anatomy and physiology in health and disease. It is designed for life-science students with an interest in human biology, but particularly for those wishing to pursue advanced studies in forensic science, biomedical science, nutrition, dietetics, and other health related sciences.

    Read full details.
  • This module currently runs:
    • all year (September start) - Thursday morning
    • all year (September start) - Monday afternoon

    A core module which provides students with an understanding of basic cell structures and an awareness of different cell types and relates the structure and activities of cell components to their functions and to cellular activities as a whole.
    The second half of the module is concerned with biochemistry focusing on the properties of key biochemical molecules and their role in biochemical function.

    Read full details.
  • This module currently runs:
    • all year (September start) - Wednesday afternoon
    • all year (September start) - Thursday afternoon

    The module will develop an understanding of nutrition science which includes the role and function of energy and the major nutrients in human metabolism. It introduces knowledge of the nutritional composition of foods and the importance of diet in health and disease, in humans. In addition, social, economic and environmental factors influencing the food choice of individuals, groups and populations are explored.

    Read full details.
  • This module currently runs:
    • all year (September start) - Thursday morning
    • all year (September start) - Monday afternoon

    Through successful completion of the module, students will develop a broad understanding of psychology and sociology in relation to health and nutrition behaviour. Students will also begin to develop skills in professionalism.

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Year 2 modules include:

  • This module currently runs:
    • all year (September start) - Monday afternoon

    This module covers the major food groups, developing an understanding of the chemistry, biochemistry and physical properties of foods and food components in relation to the production, processing, preparation and consumption of foods, and the way food commodities may be manufactured, placing the food industry and food labelling in a nutritional context. The module also focusses on how commodity groups are processed into foods and the effects on nutrients of processing and preservation. Food sustainability and current trends will be highlighted. In addition, the module contains a series of laboratory practicals that include the proximate analysis of foods (e.g. moisture, fat, protein, ash, minerals) and measurement of food energy. The second section looks at the microbial world and how microorganisms could cause food spoilage, foodborne diseases as well as contribute towards preservation of our food. The major microorganisms will be discussed, focusing on intrinsic and extrinsic factors affecting their growth in food. Also how microorganisms are controlled through food preservation and food processing methods will be discussed in detail.

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  • This module currently runs:
    • autumn semester - Wednesday morning

    This module focuses on understanding key principles of metabolism. These principles are illustrated through study of the major metabolic pathways. How metabolism interacts with the nutritional environment is discussed throughout the module.

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  • This module currently runs:
    • all year (September start) - Wednesday morning
    • all year (September start) - Wednesday afternoon

    This module focuses on the concept of energy and nitrogen balance in humans and deals with their role in health and disease. It also aims to develop a critical understanding of the physiological and biochemical determinants of nutritional status with reference to micronutrients and to demonstrate the metabolic consequences of deficit and excessive nutrient intakes with reference to man

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  • This module currently runs:
    • spring semester - Friday afternoon

    This module extends and develops students' learning experience by providing opportunity to develop, reflect and evaluate the knowledge and skills required for nutrition work related practice. There will be opportunity to experience work within a nutrition practice environment.

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  • This module currently runs:
    • autumn semester - Friday morning

    This module focuses on the concepts and techniques used in nutritional science and research. It covers dietary assessment methodology and broad principles of epidemiology in the context of nutrition and dietetics. The module supports on-going development of professional skills.

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  • This module currently runs:
    • spring semester - Friday morning

    This module focuses on the concepts of techniques used in nutritional science and research. It covers the principles of research methodology including study design in the context of nutrition and dietetics. Ideas are formulated in preparation for the project in the final year. The module supports on-going development of professional skills.

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Year 3 modules include:

  • This module currently runs:
    • all year (September start)

    This module allows students to integrate the knowledge and skills gained at other levels and demonstrate competence as independent learners by undertaking a critical review or a research project

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  • This module currently runs:
    • all year (September start) - Wednesday morning

    1) This module aims to explore the fundamental interplay between genetic, physiological, environmental and nutritional influences on human growth and development throughout the lifespan. Students will develop an awareness of the short and long-term consequences for growth and development if these factors are not optimal.
    2) Students will critically evaluate methodology of assessment of nutritional status and interpret biochemical, anthropometric, nutritional and clinical data to determine nutritional status of individuals and populations.
    3) This module also integrates the biochemical and physiological aspects of energy balance and how energy homeostasis may be regulated with reference to clinical metabolic disorders and obesity.

    Read full details.
  • This module currently runs:
    • all year (September start) - Monday afternoon

    This module focuses on the critical evaluation of studies examining the role of nutrition in health and how this can be applied to public health policy and the application of nutritional knowledge to public health strategy.

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  • This module currently runs:
    • autumn semester - Monday morning

    Students will learn the theory and application of public health nutrition and will understand the process of developing and evaluating a public health nutrition intervention

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  • This module currently runs:
    • spring semester - Monday morning

    This module allows students to integrate their knowledge of nutritional physiology and biochemistry to apply this knowledge to develop a critical understudying of the nutritional and practical dietary needs of sports people and athletes. It includes discussion of different sporting groups and exercise types; macro- and micronutrient requirements; practical dietary considerations in relation to training and competition and current issues and research in sports nutrition.

    Read full details.

If you're studying full-time, each year (level) is worth 120 credits.

Year 1 modules include:

  • Anatomy and Physiology for Nutrition and Dietetics
  • Cellular and Molecular Systems
  • Human Nutrition
  • Sociology and Psychology 

Year 2 modules include:

  • Food Science, Sustainability and Microbiology
  • Metabolic Biochemistry for Nutrition
  • Nutrition Science 1
  • Techniques in Dietary Assessment
  • Techniques in Nutritional Research
  • Nutrition Lifestyles (optional)
  • Nutrition Work Placement (optional)

Year 3 modules include:

  • Assessment of Nutritional Status
  • Nutritional Epidemiology and Public Health
  • Nutrition Science 2
  • Nutrition Through the Lifecycle
  • Sports and Exercise Nutrition
  • Research Dissertation

"I'm satisfied with the course and I will be registered as nutritionist after my qualification. I'm confident on what I will be doing at work after my degree because I'm being well trained."
National Student Survey 2016

You'll complete the course equipped to pursue a career as a public health nutritionist in the public sector, in local and national government, in the charity sector or in the academic and research sector.

Previous graduates have gone on to work at organisations such as Nestlé Health Science, the NHS, The Nutrition Society, the World Obesity Federation. Others do consulting and contract work as nutritionists.

This course is also excellent preparation for further research or study.

Between 2016 and 2020 we're investing £125 million in the London Metropolitan University campus, moving all of our activity to our current Holloway campus in Islington, north London. This will mean the teaching location of some courses will change over time.

Whether you will be affected will depend on the duration of your course, when you start and your mode of study. The earliest moves affecting new students will be in September 2018. This may mean you begin your course at one location, but over the duration of the course you are relocated to one of our other campuses. Our intention is that no full-time student will change campus more than once during a course of typical duration.

All students will benefit from our move to one campus, which will allow us to develop state-of-the-art facilities, flexible teaching areas and stunning social spaces.

Please note, in addition to the tuition fee there may be additional costs for things like equipment, materials, printing, textbooks, trips or professional body fees.

Additionally, there may be other activities that are not formally part of your course and not required to complete your course, but which you may find helpful (for example, optional field trips). The costs of these are additional to your tuition fee and the fees set out above and will be notified when the activity is being arranged.

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How to apply

Applying for September 2017

UK/EU students wishing to begin this course studying full-time in September 2017 should apply by calling the Clearing hotline on .

Applicants from outside the EU should refer to our guidance for international students during Clearing.

Part-time applicants should apply direct to the University online.

If you're a UK/EU applicant applying for full-time study you must apply via UCAS unless otherwise specified.

UK/EU applicants for part-time study should apply direct to the University.

Non-EU applicants for full-time study may choose to apply via UCAS or apply direct to the University. Non-EU applicants for part-time study should apply direct to the University, but please note that if you require a Tier 4 visa you are not able to study on a part-time basis.

All applicants applying to begin a course starting in January must apply direct to the University.

When to apply

The University and Colleges Admissions Service (UCAS) accepts applications for full-time courses starting in September from one year before the start of the course. Our UCAS institution code is L68.

If you will be applying direct to the University you are advised to apply as early as possible as we will only be able to consider your application if there are places available on the course.

Fees and key information

Undergraduate
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