Course specification and structure
Undergraduate Course Structures Postgraduate Course Structures

UDHUMNUT - BSc Human 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 3 YEARS  
Part-time 4 YEARS  
Course leader Abdollah Ghavami

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

The teaching and learning strategies applied in the BSc aim to stimulate the student’s interest in and skills and knowledge in human nutrition and in the specialist areas of public health or sports nutrition and provide an appropriate intellectual challenge at BSc level. 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. 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 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 Human Nutrition. It will also build upon the principles of nutrition science and develop areas particularly in public health nutrition, placing emphasis on the issues relevant for a population approach to improvements in nutrition. The course also aims to incorporate a quantitative approach to the discipline, developing skills in mathematics, statistical manipulation and data analysis as well as to develop throughout the curriculum a range of transferable skills and attributes characteristic of a competent graduate. To emphasize throughout the course the importance of IT as part of this process. The course will develop an appreciation and understanding of the importance of nutrition research in the development of the discipline and develop an understanding of the wider context of public health nutrition. 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 successful completion of this course students will be able to:

knowledge and understanding:

  1. demonstrate an understanding of the basis of nutritional science and the nutrient composition of food, the links between diet and disease and health and the social/ethical factors which impinge on diet and health
  2. explain the principles of cellular metabolic processes, the structure and function of the various physiological systems and the principles of biological chemistry
  3. understand the determinants of nutritional status, its underlying physiology, assessment and can explain how this can be affected by disease and health over the lifespan and in different contexts
  4. demonstrate an understanding of the psychological, social and cultural factors that influence food, dietary and lifestyle choices in groups, communities and populations

cognitive intellectual skills:

  1. critically evaluate scientific research from a variety of sources in relation to nutrition and health through working with others, communication, self-management and problem solving and reflect on the various components
  2. undertake research and scholarly activities that involve both theoretical and practical aspects of science including the ability to use knowledge to provide analysis and evaluation

transferable skills including those of employability and professional practice:

  1. communicate ideas and information clearly and effectively both to individuals and to groups using both oral and written means and work effectively both as part of a team and independently utilising both collaborative and organisational skills
  2. analyze scientific data using computer software and information from a from a wide variety of sources and situations using both numerical and statistical techniques to provide relevant meaning utilize the methods of data analysis using computer software and be able to apply these methods to analyze data obtained from a wide variety of sources and situations
  3. Demonstrate skills to support the enhancement of employability including 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.

subject-specific practical skills:

  1. communicate effectively to groups and individuals to: promote the benefits of a balanced diet throughout the lifespan and demonstrate the ability to use scientific laboratory skills and have the ability to assess diet, food and nutrient intake and the consumption of food constituents in individuals and groups
  2. critically apply knowledge of diet and health to evaluate and communicate and comment on dietary or health information both from scientific sources and that which is available to the public
  3. think critically by questioning given information, testing hypotheses, formulating suggestions with awareness of the ethical and social issues that are involved in diet and health

Course learning outcomes / Module cross reference

knowledge and understanding:

1. demonstrate an understanding of the basis of nutritional science and the nutrient composition of food, the links between diet and disease and health and the social/ethical factors which impinge on diet and health


2. explain the principles of cellular metabolic processes, the structure and function of the various physiological systems and the principles of biological chemistry


3. understand the determinants of nutritional status, its underlying physiology, assessment and can explain how this can be affected by disease and health over the lifespan and in different contexts

4. demonstrate an understanding of the psychological, social and cultural factors that influence food, dietary and lifestyle choices in groups, communities and populations:

Human Nutrition (HN4003)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Food Science and Microbiology (HN5003)
Sociology and Psychology (DI4001)

Anatomy and Physiology for Nutrition and Dietetics (HN4004)
Cellular and Molecular Systems (DI4002)
Metabolic Biochemistry for Nutrition (HN5050)


Nutrition Science 1 (HN5002)
Nutrition Science 2
Human Nutrition project (HN6P01)
Assessment of Nutritional Status (DI6050)
Sports and Exercise Nutrition (HN6051)

Sociology & Psychology (DI4001)
Nutrition Lifestyles (HN5052)
Nutritional Epidemiology and Public Health (HN6003)

cognitive intellectual skills:

1. critically evaluate scientific research from a variety of sources in relation to nutrition and health through working with others, communication, self-management and problem solving and reflect on the various components

2. undertake research and scholarly activities that involve both theoretical and practical aspects of science including the ability to use knowledge to provide analysis and evaluation:

Sociology and Psychology (DI4001)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Nutrition Lifestyles (HN5052)
Metabolic Biochemistry for Nutrition (HN5050)
Food Science and Microbiology (HN5003)
Nutritional Epidemiology and Public Health (HN6003)
Nutrition Science 2 (HN6002)
Human Nutrition project (HN6P01)
Assessment of Nutritional Status (DI6050)

Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research
Sports and Exercise Nutrition (HN6051)
Human Nutrition project (HN6P01)

transferable skills including those of employability and professional practice:

1.communicate ideas and information clearly and effectively both to individuals and to groups using both oral and written means and work effectively both as part of a team and independently utilising both collaborative and organisational skills

2. analyze scientific data using computer software and information from a from a wide variety of sources and situations using both numerical and statistical techniques to provide relevant meaning

3. Demonstrate skills to support the enhancement of employability including 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.

Human Nutrition (HN4003)
Sociology and Psychology (DI4001)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Nutrition Lifestyles (HN5052)
Nutritional Epidemiology and Public Health (HN6003)
Human Nutrition (HN4003)

Human Nutrition (HN4003)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Human Nutrition Project (HN6P01)


Human Nutrition (HN4003)
Anatomy and Physiology for Nutrition and Dietetics (HN4004)
Cellular and Molecular Systems (DI4002)
Sociology and Psychology (DI4001)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Food Science and Microbiology (HN5003)
Nutrition Lifestyles (HN5052)
Metabolic Biochemistry for Nutrition (HN5050)
Nutrition Science 1 (HN5002)
Nutritional Epidemiology and Public Health (HN6003)
Nutrition Science 2 (HN6002)
Assessment of Nutritional Status (DI6050)
Sports and Exercise Nutrition (HN6051)
Human Nutrition project (HN6P01)

subject-specific practical skills:

1. communicate effectively to groups and individuals to: promote the benefits of a balanced diet throughout the lifespan and demonstrate the ability to use scientific laboratory skills and have the ability to assess diet, food and nutrient intake and the consumption of food constituents in individuals and groups

2. critically apply knowledge of diet and health to evaluate and communicate and comment on dietary or health information both from scientific sources and that which is available to the public

3. think critically by questioning given information, testing hypotheses, formulating suggestions with awareness of the ethical and social issues that are involved in diet and health:

Human Nutrition (HN4003)
Anatomy and Physiology for Nutrition and Dietetics (HN4004)
Cellular and Molecular Systems (DI4002)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Food Science and Microbiology (HN5003)
Nutritional Epidemiology and Public Health (HN6003)
Nutrition Science 2 (HN6002)
Assessment of Nutritional Status (DI6050)
Sports and Exercise Nutrition (HN6051)


Human Nutrition (HN4003)
Sociology and Psychology (DI4001)
Nutrition Science 1 (HN5002)
Techniques in Nutrition Science and Research (HN5001)
Nutrition Lifestyles (HN5052)
Nutritional Epidemiology and Public Health
Assessment of Nutritional Status (DI6050)
Sports and Exercise Nutrition (HN6051)
Human Nutrition project (HN6P01)

Nutritional Epidemiology and Public Health (HN6003)
Assessment of Nutritional Status (DI6050)
Nutrition Science 2 (HN6002)
Human Nutrition project (HN6P01)

Principle QAA benchmark statements

Although there are no QAA (Quality Assurance Agency) benchmark statements for Human Nutrition at the relevant Biosciences statements were used as indicated in the guidelines for accreditation of courses by the Association for Nutrition

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. In light of this a variety of assessment methods will be used (see syllabi) including unseen written examinations, individual and group assignments. Laboratory and computer based investigations, poster and oral presentations and a level 6 project giving students the opportunity to show the knowledge understanding and skills they have developed.

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

Students will be able to choose a specific work placement module at level 5 which can be taken in the summer period with their Learning log and written project report submitted in the Autumn.

Course specific regulations

Students must pass the Techniques in Nutrition Science and Research module at level 5 to enable them to register for the Human Nutrition Project module at level 6.

If attendance falls below 75% on a module, reassessment opportunities will not be available and instead the module will have to be retaken the following year with attendance and payment of fees. Mitigating circumstances cannot be claimed for missed classes; however Module Leaders will take account of absences that are a consequence of recorded disability or otherwise recorded as 'Authorised Absence' when applying the 75% threshold.

Modules required for interim awards

The following modules are core-compulsory to gain a BSc Human Nutrition and to be able to fast-track to register as an Associate Registered Nutritionist (ARNutr) on completion of the course:

Human Nutrition (HN4003), Sociology and Psychology (DI4001), Anatomy and Physiology for nutrition and dietetics (HN4004), Cellular and Molecular Systems (DI4002), Nutrition Science 1 (HN5002), Techniques in Nutrition Science and Research (HN5001), Metabolic Biochemistry for Nutrition (HN5050), Food Science and Microbiology (HN5003), Nutritional Epidemiology and Public Health (HN6003), Nutrition Science 2 (HN6002), Human Nutrition project (HN6P01), Assessment of Nutritional Status (DI6050)

Arrangements for promoting reflective learning and personal development

Progress with Undergraduate Skills will be articulated to students as the programme progresses through feedback from tutors and peers enabling them to reflect on their progress based on the evidence available. Other activities outside of the academic aspect of university life will also contribute to aspects of undergraduate Skills. 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.
PDP will be embedded within each module and across the course with students given time to reflect on their learning. Students will take part in tutorials at all levels designed to facilitate discussion on what has been learnt in order that reflective learning will contribute to identifying objectives, success criteria, and action plans that can be included in PDPs.
There will one module at each level (Sociology and psychology - level 4)( techniques in nutrition science and research - level 5)(nutritional epidemiology and public health - level 6) where PDP 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 (Human Nutrition 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 and students will also develop their graduate statement.

Arrangements on the course for careers education, information and guidance

The Faculty will develop its own employability Web pages on which will be provided model CVs, covering letters, graduation statements, job adverts, job descriptions and person specifications for use by PAAs and students. A number of employer and alumni led career events will be organised by the Faculty and each Cluster Group. Further career information will be provided by the faculty (all of whom are registered nutritionists/public health nutritionists) during the course who will direct students to relevant information sites/sources.

Other external links providing expertise and experience

Student membership of the Nutrition Society will be encouraged where similar opportunities exist.
Professional contacts with specialist expertise will be drawn upon in order to broaden the student experience with guest lectures. The external examiner for the course will also be used to give advice on new developments in the course

Professional Statutory and Regulatory Body (PSRB) accreditations & exemptions

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

Career opportunities

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.

Entry requirements

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.

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 HE FUNDING COUNCIL FOR ENGLAND
JACS codes B400 (Nutrition): 100%
Route code HUMNUT

Course Structure

Stage 1 Level 04 September start Offered

Code Module title Info Type Credits Location Period Day Time
DI4001 Sociology and Psychology Core 30        
DI4002 Cellular and Molecular Systems Core 30        
HN4003 Human Nutrition Core 30        
HN4004 Anatomy and Physiology for Nutrition and Dietetics Core 30        

Stage 1 Level 04 January start Not currently offered

Code Module title Info Type Credits Location Period Day Time
DI4001 Sociology and Psychology Core 30        
DI4002 Cellular and Molecular Systems Core 30        
HN4003 Human Nutrition Core 30        
HN4004 Anatomy and Physiology for Nutrition and Dietetics Core 30        

Stage 2 Level 05 September start Offered

Code Module title Info Type Credits Location Period Day Time
NU5002 Nutrition Science 1 Core 30 NORTH SPR+SUM WED AM
          NORTH AUT+SPR WED PM
NU5003 Food Science and Microbiology Core 30 NORTH AUT+SPR MON PM
NU5050 Metabolic Biochemistry for Nutrition Core 15 NORTH AUT WED AM
NU5053 Techniques in Dietary Assessment Core 15 NORTH AUT FRI AM
NU5054 Techniques in nutritional research Core 15 NORTH SPR MON AM
NU5W52 Nutrition work related practice Core 15 NORTH SPR WED PM

Stage 3 Level 06 September start Offered

Code Module title Info Type Credits Location Period Day Time
NU6051 Sports and exercise nutrition Core 15 NORTH SPR MON AM
NU6056 Nutrition through the lifecycle Core 15 NORTH AUT WED PM
NU6057 Diet and Disease Core 15 NORTH AUT MON PM
NU6058 Global Health Nutrition Core 15 NORTH SPR WED PM
NU6059 Applied Public Health Nutrition Core 15 NORTH AUT MON AM
NU6P01 Human Nutrition Research Dissertation Core 30 NORTH AUT+SPR NA  
BE6063 Energy Metabolism & Endocrinology Option 15 NORTH SPR WED AM
MN6W50 Creating a Winning Business 2 Option 15 CITY SPR THU PM
          CITY SPR WED PM
          CITY AUT WED PM