UDHUMNUT - BSc Human Nutrition
|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|
|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 skills and knowledge in human 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 School’s 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 Superlab 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).
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. This course also aims to align with the requirements of the professional body for nutritionists – The Association for Nutrition, such that graduates will be eligible to join the register as a Registered Associate Nutritionist. The course will 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 adopt a quantitative approach to the discipline, developing skills in mathematics, statistics and data analysis as well as to develop throughout the curriculum a range of professional and transferable skills and attributes characteristic of a competent graduate. To emphasise 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 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 nutrition 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 and assessment and 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 individuals, groups, communities and populations
cognitive intellectual skills:
5. 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
6. 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:
7. 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
8. analyse scientific data using computer software and information from a wide variety of sources and situations using both numerical and statistical techniques to provide relevant meaning
9. utilise the methods of data analysis using computer software and be able to apply these methods to analyse data obtained from a wide variety of sources and situations
10. competence in IT skills including word processing, spreadsheets, databases, presentation software and information retrieval through paper and electronic sources
11. demonstrate skills to support the enhancement of employability including those 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:
12. communicate effectively to groups and individuals to promote the benefits of a healthy balanced diet throughout the lifespan and for sports performance
13. 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; to construct menus and meal plans to meet healthy eating guidelines
14. assess the nutritional status of individuals and groups using basic and advanced methodologies
15. determine energy and nutrient requirements of individuals and groups
16. critically apply knowledge of diet and health to evaluate, communicate and comment on dietary or health information both from scientific sources and that which is available to the public
17. think critically by questioning given information, hypotheses formulation and testing; formulate suggestions with awareness of the ethical and social issues that are involved in diet and health.
Course learning outcomes / Module cross reference
LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9 LO10 LO11 LO12 LO13 LO14 LO15 LO16 LO17
Module Title Module Code
Sociology and Psychology NU4003
Anatomy and Physiology NU4004
Human Nutrition NU4005
Cell Biology for Nutritionists
Biochemistry for Nutritionists NU4052
Nutrition Science 1 NU5002
Food Science and Microbiology NU5003
Metabolic Biochemistry for Nutrition NU5050
Techniques in dietary assessment NU5053
Techniques in Nutritional Research NU5054
Nutrition Work Related Practice NU5W52
Human Nutrition Project NU6P01
Applied Public Health Nutrition NU6059
Nutrition through the Lifecycle
Diet and Disease
Sports and exercise nutrition NU6051
Global Health Nutrition
Energy Metabolism BE6063
Creating a Winning Business 2 MN6W50
Principle QAA benchmark statements
Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences (Jul-2016)
A range of assessment tools is used in the BSc, with the choice of assessment instrument chosen to test the specified learning outcomes and to support student’s different learning styles. These methods are aligned with the School’s 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 School's learning and teaching strategy. In light of this, a variety of assessment methods will be used (see syllabi) including unseen written examinations and individual and group assignments.
Laboratory and computer-based investigations, poster and oral presentations and the Level 6 Human Nutrition Project give students the opportunity to demonstrate the knowledge, understanding and skills they have developed.
Organised work experience, work based learning, sandwich year or year abroad
A core 15 credit module at Level 5 (HN5W52 Nutrition Work-Related Practice) and an optional Level 6 module (MN6W50 Creating a Winning Business 2) are provided in semester 2.
Modules required for interim awards
Standard regulations apply.
Arrangements for promoting reflective learning and personal development
Enhancement of 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. 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 is one module at each level (Sociology and Psychology - Level 4), (Techniques in Nutritional Research - Level 5), (Applied Public Health Nutrition - 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 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. Students will also develop their graduate statement.
Professional Statutory and Regulatory Body (PSRB) accreditations & exemptions
On graduation, you'll be eligible to join the Association for Nutrition as a Registered Associate Nutritionist (ANutr).
Career, employability and opportunities for continuing professional development
Nutritionists create, disseminate and apply scientific knowledge to promote an understanding of the role of diet on health and well-being of populations and individuals. There are varied career opportunities for graduates. Most food manufacturers and retailers employ nutritionists. Other posts in the private sector include work in marketing, public relations or in the media. There are also career opportunities in the public sector. In local and national government, nutritionists work in health or food departments and in health promotion. Nutritionists are increasingly being employed in community weight management programmes. They also work in health or science education in schools, colleges or universities. There may be opportunities for suitably qualified nutritionists to work in community development, in programme design and management or health service management, at home and abroad. Experienced nutritionists can also work freelance, as independent consultants. Research opportunities may arise in any sphere but research careers occur mainly in universities, specialist institutions and hospitals.
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.
In addition to the University's minimum entry requirements, you should have:
- a minimum of grades CCC in three A levels including a minimum grade C in Biology (or a minimum of 96 UCAS points from an equivalent Level 3 qualification, eg Pearson BTEC Level 3 National Extended Diploma in Applied Science with MMM)
- English Language and Mathematics GCSEs at grade C/grade 4 or above, (or equivalent).
Entry from appropriate foundation and access courses will also be considered. We accept a broad range of equivalent level qualifications, please check the UCAS tariff calculator or contact us if you are unsure if you meet the minimum entry requirements for this course. We encourage applications from international/EU students with equivalent qualifications.
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%|
Stage 1 Level 04 September start Offered
|NU4003||Sociology and Psychology||Core||30|
|NU4004||Anatomy and Physiology for Nutritionists||Core||30||NORTH||AUT+SPR||MON||AM|
|NU4052||Biochemistry for nutritionists||Core||15||NORTH||SPR||THU||AM|
|NU4053||Cell biology for nutritionists||Core||15||NORTH||AUT||MON||PM|
Stage 1 Level 04 January start Not currently offered
|NU4003||Sociology and Psychology||Core||30|
|NU4004||Anatomy and Physiology for Nutritionists||Core||30|
|NU4052||Biochemistry for nutritionists||Core||15|
|NU4053||Cell biology for nutritionists||Core||15|
Stage 2 Level 05 September start Offered
|NU5002||Nutrition Science 1||Core||30|
|NU5003||Food Science and Microbiology||Core||30|
|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|
Stage 3 Level 06 September start Offered
|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||NORTH||AUT||WED||AM|