Course specification and structure
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UDDIENUT - BSc Dietetics and Nutrition

Course Specification


Validation status Validated
Highest award Bachelor of Science Level Honours
Possible interim awards Bachelor of Science, Diploma of Higher Education, Certificate of Higher Education, Bachelor of Science
Total credits for course 360
Awarding institution London Metropolitan University
Teaching institutions London Metropolitan University
School School of Human Sciences
Subject Area Health Sciences
Attendance options
Option Minimum duration Maximum duration
Full-time 4 YEARS  
Course leader  

About the course and its strategy towards teaching and learning and towards blended learning/e-learning

The teaching and learning strategies applied in BSc (Hons) Dietetics and Nutrition aim to stimulate the student’s interest in and skills and knowledge in dietetics and nutrition, providing intellectual challenge at BSc level with the overall aim of meeting the requirements of the BDA Curriculum Framework, The Health and Care Professions Council Standards of Education and Training and to ensure that students are fully prepared for the placement experience and working life.
The lecture programme provides the underpinning theoretical foundation in the subject area and thinking skills are developed through complementary activities including practical classes, case studies, workshops, seminars, tutorials, assignments and practice based learning. Kitchen, laboratory and nutrition practical sessions are carried out in the Science Centre utilising the Nutrition Clinic, the Nutritional Physiology Lab, the Super lab and the Food Technology Lab. Students are allocated placements which are carried out, normally with NHS organisations within the M25 area.
The teaching team comprises university staff as well as experts from the dietetic profession and elsewhere. Students are expected to complement formal teaching with self directed reading and completion of specified assignments. Students are encouraged to use all open spaces of study available to them within North campus.
The course will also promote the student’s self management and a reflective approach to their learning with a view to future continued professional development. Teaching and learning is integrated with the assessment within the Faculty learning and teaching strategy. Delivery is through a combination of lectures, practical sessions, seminars, tutorials, case studies and workshops allowing students to be actively involved in the learning process and develop their own learning style. Students will be encouraged to engage meaningfully with personal development planning (PDP) through the curriculum, to enable them to reflect on, plan and review their own personal and academic skills. PDP will enable students to develop well supported claims to achievements and be able to articulate these to others and the University will enable students to recognise and record their achievements.
Students are expected to complement formal teaching with self directed reading. Students will also be given opportunities to use appropriate resources and technology available both within and outside the institution (e.g. nutritional databases, nutrition-specific software, internet applications).

Course aims

The aims of this course are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications and they aim to provide a sound scientific base in all those subjects necessary for the understanding of Dietetics and Nutrition. Specifically the course will provide a sound scientific base in all those subjects necessary for a systematic understanding of the key aspects related to human nutrition and dietetics. The students ability to assemble established techniques of analysis and enquiry within dietetics will be developed. Additionally students will develop a conceptual understanding of dietetics and nutrition to enable problem solving and students will be able to devise and sustain arguments using ideas and techniques which are established and those which are at the forefront of dietetics. .

Students will develop the skills, knowledge and professional practice required to demonstrate the standards of proficiency for dieticians and to promote a reflective approach to practice.

The course will also prepare students to become effective, self directed learners and practitioners in all fields of dietetic practice. This will enable students to develop the ability to manage their own learning. Students will develop an appreciation of the expanding role of the dietitian both inside and outside of the National Health Service (NHS).

The course 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.

Course learning outcomes

On completion of this course students will be able to:

Knowledge and understanding

  1. Demonstrate knowledge of the relevant biological, social and food sciences; relevant disease pathology and treatment; and of health and social care to practice dietetics safely and effectively
  2. Justify nutrition & dietetic diagnoses

Cognitive Intellectual Skills

  1. Evaluate and analyse nutrition and dietetic need using relevant anthropometric, biochemical, clinical, dietary and environmental information
  2. Design, implement, monitor and evaluate nutritional care plans including in challenging situations
  3. Demonstrate a conceptual understanding of nutrition & dietetic practice, theory and research

Transferable skills

  1. Evaluate individual behaviour at university and during placements to ensure it meets with all current professional guidance
  2. Communicate effectively in all areas of dietetic practice
  3. Appraise and reflect on current dietetic practice

Subject specific practical skills

  1. Demonstrate the skills required to meet the standards of proficiency for dietitians

Course learning outcomes / Module cross reference

- Demonstrate knowledge of the relevant biological, social, and food sciences; relevant disease pathology and of health and social care to practice dietetics safely and effectively (A1, A2, A3):

Anatomy and Physiology
Cellular and Molecular Systems
Human Nutrition
Sociology and Psychology
Food Science and Microbiology for Dietitians
Systems Pathology for Dietitians
Institutional Catering and Infection Control
Management of Health and Social Care
Justify nutrition & dietetic diagnoses (A2, A3)
Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Preparation for Placement 3
Placements 1,2 and 3

- Evaluate and analyse nutrition and dietetic need using relevant anthropometric, biochemical, clinical, dietary and environmental information (A1, A2, A3):

Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Systems Pathology for Dietitians
Assessment of Nutritional Status
Placements 1,2 and 3
Preparation for Placement 3
Application of Nutrition and Dietetics


- Design, implement, monitor and evaluate nutritional care plans including in challenging situations (A1, A2, A3):


Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Placements 1,2 and 3
Preparation for Placement 3
Application of Nutrition and Dietetics

- Demonstrate a conceptual understanding of nutrition & dietetic practice, theory and research (A1, A2, A3) :

Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Placements 1,2 and 3
Preparation for Placement 3
Application of Nutrition and Dietetics
Dietetics and Nutrition Research Project

- Evaluate individual behaviour at university and during placements to ensure it meets with all current professional guidance (A1, A2, A3):

Sociology and Psychology
Institutional Catering and Infection Control
Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Placements 1,2 and 3
Preparation for Placement 3
Application of Nutrition and Dietetics
Dietetics and Nutrition Research Project

- Communicate effectively in all areas of dietetic practice (A1, A2, A3 :

Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Placements 1,2 and 3
Preparation for Placement 3
Application of Nutrition and Dietetics

- Appraise and reflect on current dietetic practice (A1, A2, A3) :

Sociology and Psychology
Institutional Catering and Infection Control
Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Preparation for Placement 3
Placements 1,2 and 3

- Demonstrate the skills required to meet the standards of proficiency for dietitians (A1, A2, A3) :

Clinical Dietetics 1
Clinical Dietetics 2
Public Health
Preparation for Placement 3
Placements 1,2 and 3
Application of Nutrition and Dietetics

Principle QAA benchmark statements

Subject Benchmark Statement: Healthcare Programmes – Dietetics.

http://www.qaa.ac.uk/Publications/InformationAndGuidance/Pages/Subject-benchmark-statement-Health-care-programmes---Dietetics.aspx

Assessment strategy

A range of assessment methods will be used in the BSc, with the choice of assessment instrument chosen to test the specified learning outcomes and to support students different learning styles. These methods are aligned with the faculty assessment strategy and the assessment is the responsibility of the academic staff delivering the module. Assessment is part of the learning process and confirms the outcomes of the learning process. It also provides formative feedback on curriculum design and delivery and, via the ongoing iterative process of module monitoring, makes a significant contribution to the continued development and improvement of the courses that links in with the Faculty learning and teaching strategy.
Students are assessed through a variety of methods including practical reports, case studies, poster and oral presentations, collation of portfolios, in-class tests, end of semester exams and scientific reports.

Organised work experience, work based learning, sandwich year or year abroad

The course includes three compulsory placements in designated placement sites (DI5W51 Placement 1; DI6W52 Placement 2; DI6W63 Placement 3). Placement 1 normally consists of 2 weeks in the January period of the first semester. Placement 2 is normally 12 weeks duration and occurs in the spring period of the third year. Placement 3 is normally 14 weeks and occurs in the final autumn semester. The placements do not provide students with academic credit but a pass is essential to enable an application for registration with the HCPC. The expected length of time required to complete BSc Dietetics and Nutrition is four years.

Course specific regulations

Course Regulations for the BSc (Hons) Dietetics & Nutrition
To qualify for the award of BSc (Hons) Dietetics & Nutrition and be eligible to apply to the register of Health Professionals with the Health and Care Professions Council students must:
1. Satisfy the requirements for the award as laid out in the University Undergraduate Award Scheme. Attain all the learning outcomes necessary for registration. This is defined in the course as follows:
I. Pass all core modules for the qualification.
II. Pass the modules DI5W51,DI6W52, DI6W64 and DI6W63
III. Successfully complete the three practice placements (DI5W51,DI6W52, and DI6W63) at approved institutions as demonstrated by satisfactory student portfolio.

2. Criminal Convictions
All students must comply with the British Dietetic Association and Health and Care Professions Council guidelines on Criminal Convictions and Cautions. Students will be expected to submit an application for clearance to work with vulnerable adults and children through the Disclosure and Barring Service. Students with criminal convictions will be counselled individually and in confidence about the possibility of them continuing on the course

3. Health Requirements
Students must have been cleared for non-EPP activities by an approved Occupational Health Service prior to starting placement 1. Where significant health problems have arisen additional occupational health assessment(s) may be required.

4. Compensatory pass
Students must normally obtain at least 35% in each component of assessment and a mark of between 35% and 39% may be compensated by other components. (BDA (2013) Curriculum Framework for the Pre-Registration Education and Training of Dietitians’)

5. Placement Prerequisites
1.1 DI5W51 Placement 1

In order to be eligible to undertake Placement 1 students should normally have passed:
I. Level 2 Award in Food Safety in Catering from the Charted Institute of Environmental Health Officers or equivalent qualification.
II. Pass HN4003 Human Nutrition and *DI5050 Catering and Infection Control

Students must have enhanced DBS clearance and have been cleared for non-EPP activities by an approved Occupational Health Service.

*For the purposes of eligibility for Placement 1 a provisional pass prior to Subject Standards Board approval will be accepted.

Failure of Placement 1
If an individual student fails to achieve the learning outcomes of placement 1 the student should be not normally be allowed a retake of placement 1.
During the placement, timely feedback on performance will be provided, giving opportunity for improvement. If the student is at risk of failing they will be given at least one warning that they are not achieving the required standard of performance and that their place on BSc (Hons) Dietetics and Nutrition is at risk.

A suitable alternative course is normally BSc (Hons) Human Nutrition. If transferred the student would no longer be eligible for funding from Health Education England and would have to apply for funding for the alternative course through Student Finance. Students should in this instance seek advice from student services.

Students will have the right to appeal this decision through normal University appeals processes.


1.2 DI6W52 Placement 2

In order to be eligible to undertake the Placement 2, students should normally have passed:
I. DI5W51 Placement 1
II. DI5002 Clinical Dietetics 1
III. DI6052 Clinical Dietetics 2*
*For the purposes of eligibility for Placement 2 a provisional pass prior to Subject Standards Board approval will be accepted.

Demonstrated an adequate command of both written and spoken English (as described in HCPC Standards of Proficiency and British Dietetic Association (2013) Curriculum Framework)

1.3 DI6W63 Placement 3

In order to be eligible to undertake Placement 3 in a healthcare setting, students must normally have passed:
I. DI6W52 Placement 2 and thus the pre-requisites for this*
II. DI6W55 Preparation for Placement 3*
III. DI6053 Public Health and Nutrition
*For the purposes of eligibility for Placement 3 a provisional pass prior to Subject Standards Board approval will be accepted.

1.4 Attendance on Placement

Students should attend 100% of the placement. If sickness results in absence from placement, students will be expected to make up an agreed number of hours or repeat the placement, subject to discussion between the HEI and lead practice educator. This will take into account current performance and potential effects on future progression. Any occupational health requirements related to prolonged sickness absence should be managed through the HEI provision.

1.5 Failure of placement pre-requisites and reassessments during placement

I. Students who fail subjects that are university pre-requisites for placement will not normally be allowed to progress to placement. Following successful completion of pre-requisites by the student, a placement will usually be allocated in the next allocation cycle (i.e. they will join the cohort of students in the year below).
II. Students who have met the academic pre-requisites for placement, but require reassessments in other modules, may not be able to progress to placement 2 and 3. Students should not normally take re-assessments during the placement period but may take a maximum of one reassessment component with the prior agreement of the practice educator and placement tutor.

1.6 Procedures in the Event of Placement Failure
I. General procedures in the event of failure of modules from the University Undergraduate Scheme are detailed in the scheme regulations. In addition, the following regulations apply to the BSc Dietetics & Nutrition:
II. Students failing to successfully complete placement 2 or 3 may be eligible for additional training weeks as guided by the BDA (2013) Curriculum Framework i.e. students will not be allowed to extend their placements by more than a total of 500 hours (14 weeks) over the three placements.
III. Students who have not met four or more learning outcomes will be considered as having failed their placement and will be entitled to apply for a full repeat placement through the repeat placement panel process.
IV. If students have failed to meet up to three learning outcomes at the end of placement 2 or 3, they will normally be allowed to extend by up to 4 weeks (within the total limit, see point 1.) The decision to extend their placement will be taken in consultation with the student, placement educator and tutor. The student should normally complete extended placement weeks at the site where they completed their original placement.
V. If following an extension to placement, the student has still failed to meet all of the learning outcomes, they will be entitled to apply for a repeat placement.
VI. The decision to allocate students a repeat placement will be made by the Repeat Placement Panel. The panel will consist of the external examiner for the dietetics courses, a dietetic practice educator who is a member of the placement sub set, the dietetics placements tutor and the dietetics course leader. In addition to this the panel will include members of academic staff who are involved in the delivery of dietetic placement education in London.
VII. The decision to allocate a repeat placement will be based on the total hours allowed (see point 1), the student’s ability to acknowledge the reasons for the initial failure, the action taken to address the issues for failure and the student’s engagement with a remedial programme.
VIII. If the panel decides not to allocate a student a repeat placement they will be either transferred to a suitable alternative course or awarded with the most suitable alternative qualification.

6. Aegrotat degrees
As stipulated by the HCPC, academic regulations relating to the award of an aegrotat degree do not apply to this course.

7. Maximum time from entry to qualification
The British Dietetic Association stipulates that the maximum time from entry to qualification should normally be seven years.

8. Consent
Where students participate as service users in practical and clinical teaching, consent must be obtained.
Students will be required to consent to taking part in practical sessions and role play where they participate as a service user. A consent form will be completed during induction to the programme and be kept in the students personal record. If students decline to participate in practical and clinical teaching, students will have access to the taught material through observation of reusable learning objects such as techniques in taking anthropometric measurements and patient consultations. Students will be required to demonstrate an ability to reflect on the taught material.

9. Fitness to Practise
The University has an obligation to ensure that graduates from Dietetics and Nutrition courses are fit to practise. This means that a person has the skills, knowledge character and health to undertake their professional role safely and effectively.
If the University becomes aware of an issue regarding a student’s professional capability it may initiate Fitness to Practise proceedings and where there are serious concerns, a Fitness to Practise panel may be convened. The Fitness to Practise panel has the authority to impose a range of sanctions, including requiring a stude

Arrangements for promoting reflective learning and personal development

Reflective learning and developing skills in reflective practice are essential to help student dietitians develop critical and analytic approaches to their learning, skill development and in the further development of dietetic practice after qualification. The development of skills in reflective learning and practice are embedded within each module and across the course
Students will be encouraged to develop their personal portfolio to critically review their learning experiences, set their future personal and academic goals and evaluate their progress towards these goals. Students will be required to develop a portfolio of learning during level 4 of their studies and will continue to complete this throughout their course. The portfolio will contain examples of work and reflective pieces both during university and placement studies and will demonstrate the students personal and professional development.
Students will learn the principles of reflective learning during Sociology and Psychology. These principles are further explored during Institutional Catering and Infection Control, where students learn about assessment of competence through the development of a portfolio and undertake written reflective accounts. In addition to this students will further develop their skills in reflective learning during Clinical Dietetics 2. Placements 2 and 3 are assessed through competence based assessment and students are expected to use skills in reflective learning and practice to develop their skills and ability to meet the requirements of the dietetic profession.
There will be one module at each level (Sociology and Psychology - level 4)( Techniques in Nutritional Science and Research - level 5)(Management of Health and Social Care - level 6) where personal and professional development and employability (including CV, job application, careers and interview technique) are specifically developed for all students. In addition at level 6 in the project module (dietetics and nutrition research project) the supervisor will initially assist with the clarifying the terms of the research project, establishing a timetable for the research and subsequent meetings, directed background reading as well as report format and writing and statistical analysis.

Arrangements on the course for careers education, information and guidance

Students have access to careers information and guidance throughout the course and during placement. Students seek jobs as dietitians mainly in the NHS. More job opportunities are becoming available in the private sector, local authorities and in charitable organisations such as Diabetes UK and Coeliac UK.

Other external links providing expertise and experience

Employers have both a strategic and operational role in developing and running the course. The subset of placement providers and employers give advice and support regarding academic and practice-based dietetic education for London. The scope of the group includes pre- and post-registration dietetic education; inter professional learning, workforce planning and role re-design.
Specialist dietitians in London, are also involved in delivering specialist aspects of the course to ensure currency of information.
Representatives of the teaching team meet regularly and formally with the Dietetic Student Placement Leads. Practical issues relating to placement education are discussed to ensure consistent placement experiences and assessment for all London dietetic students. In addition to the development of resources and protocols student leads are involved with other key stakeholders in addressing placement capacity, allocation and quality issues. Ideas are shared across London to strengthen training support, serving as a forum for communication amongst London dietetic student training leads and the HEIs.
Service users (representative patients who regularly access dietetic services) are involved in the strategic direction and delivery of the course. This is through a focus group of service users who approve recruitment strategies, changes to the course delivery and through involvement in relevant assessment processes such as those assessments regarding communication skills.

Professional Statutory and Regulatory Body (PSRB) accreditations & exemptions

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.

Career opportunities

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.

Entry requirements

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

  • a minimum of grades BBB in three A levels including grade B or above in Biology and Chemistry (or a minimum of 120 UCAS points)
  • Science foundation and access courses will be considered with a minimum of 60 credits, 45 of which must be at Level 3:
    - 15 credits at Level 3 must be in Biology or related subjects such as anatomy and physiology
    - 15 credits at Level 3 must be in chemistry or related subjects such as biochemistry
    - 15 credits at Level 3 should be in science related subjects (eg physics, maths) or subjects applied to science (eg nutrition, environmental science, psychology)
    - the remaining credits 15 should be in study skills
    - applicants should achieve a distinction or equivalent numerical mark in 75% of the credits taken in Science subjects at Level 3
  • if students of the Sciences Extended Degree at London Met want to apply for the Dietetics and Nutrition BSc, they are required to take the following modules in the extended degree: PR3001 Scientific Studies, PR3002 Biology, PR3003 Chemistry and the optional module. They must pass each module at 70% or more without reassessment
  • 10 days or more recent (within the last two years) work experience in a care environment
  • attendance at a dietetics career event
  • an enhanced DBS Check for the Adults' and Children's Workforce
  • Clearance for non-exposure prone procedures (EPP) by an approved occupational health service
  • English Language and Mathematics GCSE at grade C (grade 4 from 2017) or above (or equivalent)
  • applicants will be required to pass an interview including those applying from the Sciences Extended Degree at London Met
  • a demonstration of values that promote compassion, dignity and respect is necessary

For further information and support on how to prepare your application and meet our entry requirements, visit our undergraduate Dietetics FAQ.

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 at level 7.0, with no individual component of less than 6.5. For more information about English qualifications, please see our English language requirements.

Official use and codes

Approved to run from 2013/14 Specification version 1 Specification status Validated
Original validation date 01 Sep 2013 Last validation date 01 Sep 2013  
Sources of funding WHOLLY NHS FUNDED
JACS codes B410 (Dietetics): 50% , B400 (Nutrition): 50%
Route code DIENUT

Course Structure

Stage 1 Level 04 September start Not currently offered

Code Module title Info Type Credits Location Period Day Time
DI4003 Sociology and Psychology for Dietitians Core 30        
DI4004 Cellular and Molecular Systems for Dietitians Core 30        
DI4005 Human Nutrition for Dietitians Core 30        
DI4006 Anatomy and Physiology for Dietitians Core 30        

Stage 2 Level 05 September start Not currently offered

Code Module title Info Type Credits Location Period Day Time
DI5002 Clinical Dietetics 1 Core 30        
DI5003 Metabolic Biochemistry for Dietitians Core 30        
DI5004 Techniques in Nutritional Science and Research ... Core 30        
DI5050 Catering and Infection Control Core 15        
DI5052 Food Science and Microbiology for Dietitians Core 15        
DI5W51 Placement 1 Core 0        

Stage 3 Level 06 September start Not currently offered

Code Module title Info Type Credits Location Period Day Time
DI6050 Assessment of Nutritional Status Core 15        
DI6052 Clinical Dietetics 2 Core 15        
DI6054 Systems Pathology for Dietitians Core 15        
DI6055 Public Health and Nutrition for Dieticians Core 15        
DI6061 Applied Dietetics and Nutrition Core 15        
DI6062 Management of Health and Social Care Core 15        
DI6P01 Dietetics and Nutrition Research Project Core 30        
DI6W52 Placement 2 Core 0        
DI6W63 Placement 3 Core 0        
DI6W64 Preparation for Placement Core 0