Our Human Nutrition (including foundation year) BSc course is designed to enable you to enter an undergraduate degree if you don’t hold traditional qualifications or can’t meet the necessary requirements to enter the standard three-year degree. On completion of this four-year programme you’ll graduate with the same academic title and award as students who enter the standard human nutrition course.
The mix of broad scientific perspective and in-depth examination of human nutrition will prepare you for academic study at undergraduate level, as well as a career in nutrition within the public or private sectors.
Our Human Nutrition (including foundation year) BSc degree will open up opportunities for you to work in public health and nutrition. On the course you’ll address how lifestyle, diet and physical activity contribute to health and wellbeing.
Throughout the degree you’ll receive support to improve your skills and help you succeed academically. You’ll receive one-on-one support from your academic mentor and tutor, with whom you’ll be able to address any concerns and discover your strengths. If you find yourself needing extra support in improving your academic skills or polishing your interview technique there will be opportunities to attend specialist workshops to help you succeed.
Your foundation year will be shared with students from other disciplines within the School of Human Sciences, which will prove the perfect opportunity to meet students from other courses and learn about different areas of science. During this year you’ll gain fundamental knowledge of human sciences, which is vital for successful study at undergraduate level. The topics you’ll study will include biochemistry, biology, chemistry, nutrition and sports science, so you’ll gain an understanding of how scientific reasoning and methods are used within each discipline.
In the subsequent three years you’ll join students who are starting on the traditional three-year human nutrition course. You’ll also study the same course content and get the same choice of modules. To find out more about the subsequent three years of study visit our Human Nutrition BSc course page.
If you find that you’d like to specialise in a different discipline of science by the end of your foundation year, there will be some flexibility to allow you to do this.
Assessment consists of progress tests, online tests, coursework, practical reports, presentations, essays, posters, examinations, online multiple-choice tests, scientific reports, individual and group research projects and a final year dissertation.
On completion of this four-year degree you’ll be able to join the Association for Nutrition as a Registered Associate Nutritionist (ANutr).
In addition to the University's standard entry requirements, you should have:
Other applicants may have level 3 qualifications such as A level, BTEC Extended Diploma or Access to Higher education qualifications with high UCAS points and grades, but not in the relevant subject areas eg Biology and Chemistry, which are required to study for BSc programmes in the School of Human Sciences.
Students are required to apply internally for Dietetics BSc and Dietetics and Nutrition BSc during their studies on Human Nutrition (including foundation) BSc. There will be support and advice during this process.
Students are then required to achieve the following criteria:
Additionally students must:
To study a degree at London Met, you must be able to demonstrate proficiency in the English language. If you require a Tier 4 student visa you may need to provide the results of a Secure English Language Test (SELT) such as Academic IELTS. For more information about English qualifications please see our English language requirements.
If you need (or wish) to improve your English before starting your degree, the University offers a Pre-sessional Academic English course to help you build your confidence and reach the level of English you require.
The modules listed below are for the academic year 2019/20 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 0 modules include:
This module introduces students to key concepts of cell biology and human physiology to provide a foundation for subsequent study of biological subjects at Level 4. The key aims and objectives of this module are to enable students to achieve a fundamental knowledge base of biology which will underpin studies at higher levels. An introduction will be given to the structure of cells and the concept of the cell as the basic unit of life. A range of cell types will be discussed. Following an appreciation of the role of cells in the structure and function of tissues and organs, students will be introduced to the anatomy and physiology of key organ systems in the body.
This module will be introducing important ideas and concepts in fundamental chemistry that will allow students to study scientific subjects at level 4. The module aims to develop students’ understanding of fundamental concepts key to subjects involving the molecular sciences. In addition, skills adjunct to the chemical sciences including numeracy, logical argument, research, referencing and the utilisation of abstract models will be developed.
The module introduces students to the application of the science of nutrition and sport in health and disease. It intends to offer a general insight into each area; students will discover the key concepts of nutritional and sport science.
The module will provide a greater understanding thereby allowing students with little or no sport or nutritional science background to progress to undertake a degree in Human Nutrition, Dietetics, Sport Science or Sports Therapy at level 4.
The aim of this module is to give students a greater awareness of nutrition and sports science. Students will be able to appreciate the role that diet and lifestyle choices have in promoting health. The module will aim to introduce the major food groups and their nutritional composition. Students will have a greater understanding of the concept that individual diet and lifestyle choices have in influencing health and disease. The module will also encompass an introduction to the sports science field, including but not limited to physiology, anatomy, psychology and coaching. Students will achieve an understanding as to the role of therapists and scientists in sport with particular attention to the ways in which these careers may help to increase performance or prevent injury.
This module will introduce (i) the basic mathematical concepts needed to succeed on any science degree course; (ii) basic laboratory techniques related to life science modules, designed to support and re-inforce theoretical syllabus content; (iii) study skills to prepare students for future studies. The practical section will reinforce safe practice in the laboratory environment and introduce laboratory record keeping. The mathematics section will be taught using equations relevant to biology and chemistry to encourage connections between disciplines to be made. Supporting material will be available on-line; tutorial sessions will focus on practising mathematical techniques. Formative online pre-laboratory session questions will prepare the students in advance for the practical in question. Formative exercises in the form of mini tests will be carried out during tutorial sessions to reinforce the previous lecture.
In terms of aims, this module will enable students to consolidate their understanding of mathematics, and to increase confidence by extending their use of mathematical vocabulary, definitions and formal reasoning. The module will also give students an introduction to the laboratory environment and to simple biological and chemical procedures. Particular attention will be drawn to developing study skills, and to broadening students’ transferable skills in time management, writing and studying skills, enabling them to derive maximum benefit from their proposed courses of study. The module will also give students an introduction to the laboratory environment and to simple biological and biochemical procedures relevant to any science degree.
Year 1 modules include:
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 the Biosciences or Forensic Science.
This module aims to provide students, through lectures, tutorials and practical classes, with a sound knowledge of human body structure using appropriate anatomical nomenclature and an in-depth understanding of the physiology of selected body systems. The module will also aim to introduce basic concepts in immunology and pathology.
The module is concerned with biochemistry focusing on the properties of key biochemical molecules and their role in biochemical function.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s, Framework for Higher Education Qualifications. This module is concerned with biochemistry focusing on the properties of key biochemical molecules and their role in biochemical function. This module aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility.
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.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to expose students to some of the key questions of cell biology concerning cell structure and intracellular activities. Provide students with practical experience in a range of laboratory-based biological techniques. Enhance students' ability to manage themselves and to develop organisational, critical and analytical skills which are applicable to the workplace.
The module develops an understanding of human nutrition science which includes an introduction to the nutrient and non-nutrient components of foods, their main metabolic and physiological roles, and main food sources in the diet. It introduces knowledge of the nutritional composition of foods, the food groups, the concept of energy and energy balance, dietary reference values, and the importance of diet in health and disease through the lifecycle. In addition, the nutritional and physiological factors which impinge on food choice are explored.
This module underpins the human nutrition content and thread of the course and encourages engagement with nutrition science from the outset. It ensures that students are equally equipped with basic nutrition science concepts, regardless of their entry-level understanding, before engaging in more complex aspects in subsequent years. The students start to develop skills in: ingredient, meal and diet analysis; calculating the absolute and relative nutritive value of foods and meals; a basic understanding of food labels, including nutrition and health claims; simple food preparation and cooking; and an understanding of how aspects of food preparation can affect nutritional quality. Nutrients, foods, diets, and their effects are considered from a global and UK perspective reflecting the globalisation of the food chain, the diversity of our students, and their future employability.
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 and have a better understanding of employment opportunities and job application processes.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications.
Specifically it aims to provide students with knowledge and understanding of the sociology and psychological theories relevant to the practice of nutrition and dietetics. Also, the HCPC Standards of Proficiency for Dietitians and Association for Nutrition Code of Ethics and Statement of Professional Conduct for nutritionists.
This module will support students to reflect on the range of employment opportunities available. Relevant aspects of nutrition & dietetic practice, theory and research will also be studied. This module also aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility.
Year 2 modules include:
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. 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. In addition, the module contains a series of laboratory practicals that include the proximate analysis of foods (e.g. moisture, fat, protein), measurement of food energy and basic food microbiology.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. This module aims to give students insight into the biochemistry of foods as key commodities and their manufacture and analysis of nutrient content and labelling. In addition how and why foods are processed, the effects of processing on nutrients and anti-nutrients,the principles of food spoilage and preservation, and hygiene and safety will be covered. The module also seeks to develop competence in discussion and written work, encouraging clarity and scientific rigour; tools often used in many employment settings, which will facilitate progression to higher level modules.
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.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications This module aims to provide an understanding of the principles of metabolism encourage an appreciation of the diversity and interconnection of metabolic pathways, relate these to nutritional status and to stimulate an understanding of the applicability of metabolism in a broad range of biological context. This module will also provide learners with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.
This module focuses on the concept of nutritional balance and turnover, focussing on energy and nitrogen balance in humans and deals with their role in health and disease. It also develops a critical understanding of the metabolic function of micronutrients and to demonstrate the consequences of insufficient and excessive nutrient intakes in human nutrition.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to develop a critical understanding of energy and nitrogen balance and their contribution to human nutritional status. To apply this understanding to practical situations where there are implications for human health, for example, obesity, starvation and cachexia.
To develop a critical understanding of the physiology and biochemistry of micronutrients. To demonstrate the metabolic consequences of insufficient and excessive nutrient intakes in human nutrition. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.
This module provides students with the ability to meet the demands and varying roles of nutritionists within the working environment. It extends and develops students' learning experience by providing the opportunity to apply knowledge and skills acquired during studies to work related practice.
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.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to develop a critical understanding of the use of dietary assessment methods for assessing nutrient intake in individuals and in populations and to apply the use of appropriate dietary assessment tools in nutrition and dietetic professional practice and in research. It will also introduce health statistics and data, this will aid development and understanding concepts regarding nutritional epidemiology.
This module focuses on the concepts of techniques used in nutritional science and research. It covers the principles of research methodology including study design, introduction to statistics in the context of nutrition. Ideas are formulated in preparation for the project in the final year. The module supports on-going development of professional skills.
This module will support students as they consider how to seek future employment. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.
Year 3 modules include:
Students will learn the theory and application of public health nutrition and will understand the process of developing and evaluating health promotion programs and public health nutrition interventions. They will assess live government data on health and evaluate the priorities set in public health documents. Students must obtain at least 40% to pass this module.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to introduce the concepts and principles used in nutrition epidemiology and develop the students’ understanding of the interaction of diet, food and nutrition in the causation and prevention of health and disease. To develop the students’ ability to utilise and critically evaluate the research tools used in nutrition epidemiology and appreciate these implications when evaluating the evidence for public health policies. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility; decision making in complex and unpredictable contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature.
This module integrates student’s prior knowledge of nutritional physiology and biochemistry, food science and nutritional assessment, to then apply this knowledge to develop a critical understudying of the major global nutritional issues, focusing primarily on undernutrition. It addresses the role of various international agencies, agriculture, energy and micronutrient deficiencies, surveillance systems and emergency nutrition interventions. Food security and sustainability are key themes throughout the module. This module complements the focus of the course on public health and over nutrition and aims to complete the breadth of knowledge and skills of an associate registered nutritionist. This module will contribute to the pathway leading to employment in the international nutrition arena. It will develop skills in the identification of, and intervention in situations of food shortage and nutrient deficiencies as well as policy formulation and implementation.
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
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to introduce, and enable the student to acquire, skills and capabilities appropriate to nutrition research
To develop a critical appreciation of the process of the research technique with emphasis on error, bias, confounding factors, validity, reproducibility and precision
To consolidate the understanding and appropriate use of statistical analyses in research and the use of statistical software packages
To integrate the knowledge and skills acquired from other modules
To search, access and retrieve background information using appropriate databases such as Web of Knowledge and Medline
To produce a substantive professional scientific report on the findings.
This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility, decision making in complex and unpredictable contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature
This module aims to:
• Explore the fundamental physiological and nutritional influences 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.
• The concept of nutritional assessment and surveillance and the evaluation of different nutritional assessment systems.
• Introduce indices of nutritional status and the use of reference standards.
• Provide opportunity for the evaluation of population and individual data of nutritional status including the collection and interpretation of anthropometric data.
• This module will also provide students with the qualities and transferable skills
• necessary for employment requiring the exercise of some personal responsibility;
• decision making in complex and unpredictable contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature
Semester: year (15 credit)
This module requires students to integrate their knowledge of nutritional physiology and biochemistry and 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; hydration; ergogenic aids; practical dietary considerations in relation to training and competition; policy; current issues and research in sports nutrition. This module contributes to the broad experience, knowledge and practice of a nutrition graduate and provides the specialist academic knowledge and evidence-based practical skills to enter employment in the sports nutrition field. Examples of key skills include nutritional and dietary assessment of individuals engaged in sport and exercise, dietary advice and counselling and sports club policy formulation.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to enable students to gain a critical understanding of the nutritional and practical dietary needs of sports people and athletes. Integrate the knowledge and skills acquired from other modules. Encourage independent learning through the access of background information using appropriate primary and secondary sources. Develop and encourage confidence in the use of appropriate learning, critical and discursive skills Develop competence in discussion, oral presentation and written work, encouraging clarity of presentation and scientific rigour.
This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility; decision making in potentially complex contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature.
The University has a policy that all undergraduates must, at either Level 5 or 6, take a Work Related Learning (WRL) module i.e. a module which requires them to directly experience and operate in the real world of work and to reflect on that episode in order to identify skill and knowledge areas that they need to develop for their career. This module (and “partner” modules, namely, Creating a Winning Business 1 (Level 5) and Creating a Successful Social Enterprise 1 and 2), are module options available to ALL University students to fulfil the University’s WRL requirement.
This module challenges students to be creative in identifying a new business opportunity and in examining the viability of all aspects of the idea in the real world context e.g. testing potential customers’ views. As a result of the feedback received and enquiries carried out, the idea will change and develop over the duration of the module. Throughout the module, students are required to not only apply the business development theory taught but also to continuously reflect on how they have applied the theory and the skills and knowledge gained from their work. This reflective dimension promotes the development of practical attributes for employment and career progression.
The QAA Benchmark on Business and Management (2015) emphasises the attribute of “entrepreneurship” and of “the value of real world learning”. In terms of promoting work related skills, the module specifically focuses on practical techniques for generating and developing new business ideas and so develops creative thinking. In addition, it requires students to examine market potential and prepare a “pitch” as if seeking investment. The module requires a high level of self-reliance to pursue their business idea. Students develop an understanding of the role of new ideas in business start-ups, business growth and development.
These skills and techniques are of practical relevance to anyone considering starting a new business, working for a Small or Medium sized Enterprise (SME) or taking on an intrapreneurial role within a larger organisation where the business environment is constantly evolving and producing new challenges and opportunities.
For those students keen to go beyond this module and start their own business, they can apply to the Accelerator for access to “seed” money and advice and support.
This module aims to integrate the biochemical and physiological aspects of energy balance and how energy homeostasis may be regulated with reference to clinical metabolic disorders and obesity. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility; decision making in complex and unpredictable contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature
You'll complete the course equipped to pursue a career in public health nutrition in the academic, charity, private or public sectors.
Previous graduates have gone on to work at organisations such as
This course is also excellent preparation for further research or postgraduate study.
This is a four-year degree course with a built-in foundation year (Year 0). It's the perfect route into university if you don't meet the necessary entry requirements for the standard undergraduate degree. You'll graduate with a full undergraduate degree with the same title and award as those who studied the three-year course.
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.
Discover Uni is an official source of information about university and college courses across the UK. The widget below draws data from the corresponding course on the Discover Uni website, which is compiled from national surveys and data collected from universities and colleges. If a course is taught both full-time and part-time, information for each mode of study will be displayed here.
Start your course in January
You don't have to wait until September to start this course at London Met – why not start in January?
If you're a UK or EU student, you can simply call our January hotline on or complete our fast-track online application form.
If you're an international student, you'll need to complete our standard online application using the "Apply direct" button.
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 looking to study part-time should apply direct to the University. If you require a Tier 4 (General) student visa, please be aware that you will not be able to study as a part-time student at undergraduate level.
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.
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