Course specification and structure
Undergraduate Course Structures Postgraduate Course Structures

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 learner’s interest in and develop 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 learners are fully prepared for practice based learning experiences and future employment.

Our Education for Social Justice Framework is embedded within our inclusive curriculum to eliminate the wicked problem of differential outcomes between student groups and align with the principles of equity. Our values based approach addresses the challenges faced by our students in London, supporting them to succeed through equipping them with the skills and abilities to fight health inequalities faced by the diverse populations they will go onto serve.

The lecture programme provides the underpinning theoretical foundation in the subject area. Thinking skills are developed through complementary activities including practical classes, case studies, workshops, seminars, tutorials, assignments and practice-based learning. Kitchen, clinical, laboratory and nutrition practical sessions are carried out in the Science Centre utilising the Nutrition Clinic, Simulated Ward, the Nutritional Physiology Lab, the Super lab and the Food Technology Lab. Learners are allocated practice based learnings which are carried out through a combination of simulated learning and placements normally with NHS organisations within the M25 area, north of the river Thames.

The teaching team comprises university staff as well as experts from the dietetic profession and elsewhere. Learners are expected to complement formal teaching with self-directed reading and completion of specified assignments.

Learners are encouraged to use all open spaces of study available to them within North campus.
The course will also promote the learner’s self-management as well as a reflective approach to their learning with a view to future continued professional development. Teaching and learning is integrated with the assessment within the University’s learning and teaching strategy. Delivery is through a combination of lectures, blended learning, practical sessions, seminars, tutorials, case studies and workshops allowing learners to be actively involved in the learning process and develop their own learning style.

Learners 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, professional and academic skills. The PDP will enable learners to develop well supported claims to achievements and be able to articulate these to others. The University will enable learners to recognise and record their achievements.

Learners are expected to complement formal teaching with self-directed reading. Learners will also be given opportunities to identify and use appropriate resources and technology available both within and outside the institution (e.g. nutritional databases, nutrition-specific software, internet applications). The teaching and learning strategies applied in BSc (Hons) Dietetics & Nutrition aim to stimulate the learner’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 British Dietetic Association (BDA) Curriculum Framework, the Health and Care Professions Council (HCPC) Standards of Education and Training and to ensure that learners are fully prepared for practice-based learning experiences and future employment.

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. Learners are allocated their practice-based learning placements, which are normally carried out with National Health Service (NHS) organisations within the M25 area and north of the river Thames.

The teaching team comprises university staff as well as experts from the dietetic profession and elsewhere. Learners are expected to complement formal teaching with self-directed reading, learning and completion of specified assignments. Learners are encouraged to use all open spaces of study available to them within North campus. Learners 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 course will also promote the learner’s self-management and a reflective approach to their learning with a view to future continued professional development (CPD). Teaching and learning are integrated with assessment and with the University’s learning and teaching strategy. Delivery is through a combination of lectures, blended learning, practical sessions, seminars, tutorials, case studies and workshops allowing learners to be actively involved in the learning process and develop their own learning style.

Learners 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, professional and academic skills. The PDP will enable learners to recognise and record their achievements and thus develop well supported claims to achievements which can be articulated to others and the University.

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 learners’ ability to assemble established techniques of analysis and enquiry within dietetics will be developed. Additionally learners will develop a conceptual understanding of dietetics and nutrition to enable problem solving and learners will be able to devise and sustain arguments using ideas and techniques which are established and those which are at the forefront of dietetics.

Learners will develop the skills, knowledge and professional practice required to demonstrate the standards of proficiency for dietitians and to promote a reflective approach to practice. In addition successful completion of the course will allow learners to meet the graduate capabilities stipulated within the BDA curriculum framework.
The course will also prepare learners to become effective, self-directed learners and practitioners in all fields of dietetic practice. This will enable learners to develop the ability to manage their own learning. Learners 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 learners with the qualities and transferable skills necessary for employment requiring the exercise of 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 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 learners’ ability to assemble established techniques of analysis and enquiry within dietetics will be developed. Additionally learners will develop a conceptual understanding of dietetics and nutrition to enable problem solving and learners will be able to devise and sustain arguments using ideas and techniques which are established and those which are at the forefront of dietetics.

Learners will develop the skills, knowledge and professional practice required to demonstrate the standards of proficiency for dietitians and to promote a reflective approach to practice. In addition successful completion of the course will allow learners to meet the graduate capabilities stipulated within the BDA curriculum framework.
The course will also prepare learners to become effective, self-directed learners and practitioners in all fields of dietetic practice. This will enable learners to develop the ability to manage their own learning. Learners 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 learners 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 learners 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
3. Evaluate and analyse nutrition and dietetic need using relevant anthropometric, biochemical, clinical, dietary and environmental information.
4. Design, implement, monitor and evaluate nutritional care plans including those in challenging situations.
5. Demonstrate a conceptual understanding of nutrition & dietetic practice, theory and research.

Transferable skills
6. Evaluate individual behaviour at university and during practice-based learning to ensure it meets with all current professional guidance.
7. Communicate effectively in all areas of dietetic practice.
8. Appraise and reflect on current dietetic practice.

Subject specific practical skills
9. Demonstrate the skills, knowledge and understanding required to meet the expectations of professional behaviours stated within the HCPC Standards of Proficiency for Dietitians and the HCPC Standards of Conduct Performance and Ethics.

University Learning Outcome
10. Demonstrate confidence, resilience, ambition and creativity and will act as inclusive, collaborative and socially responsible practitioners/professionals in their discipline.

Course learning outcomes

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

Transferable skills
6. Evaluate individual behaviour at university and during practice based learnings to ensure it meets with all current professional guidance.
7. Communicate effectively in all areas of dietetic practice
8. Appraise and reflect on current dietetic practice

Subject specific practical skills
9. Demonstrate the skills, knowledge and understanding required to meet the expectations of professional behaviours stated within the Health and Care Professions Council (HCPC) standards of proficiency for dietitians and the HCPC standards of conduct performance and ethics.

Principle QAA benchmark statements

Subject Benchmark Statement BSc & PgDip/MSc Dietetics (pre-registration) 2019

Assessment strategy

A range of inclusive assessment methods will be used in the BSc Dietetics and Nutrition, with the choice of assessment instrument chosen to test the specified learning outcomes, engage students and to support learners different learning styles. These methods are aligned with the school and University assessment strategy and the assessment is the responsibility of the academic staff delivering the module.

Inclusive assessment and feedback 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 and reflective process of module and course 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.

Learners are assessed through a variety of methods allowing them to connect with their own identity, support their development and employability. This includes practical reports, case studies and case scenarios, poster and oral presentations, collation of portfolios, in-class tests, end of semester exams and scientific reports. Where appropriate dietetic and nutritional professional practice informs the type and subject of case studies. Relevant health, public health and nutrition policy guides the assessment subject matter and learners are provided with opportunities to develop an understanding of, and the necessary skills to demonstrate, good academic practice. The volume, timing and nature of assessment enable learners to demonstrate the extent to which they have achieved the intended learning outcomes. On-line tests and phase tests provide formative assessment which supports learners in developing for summative assessment. Feedback is provided within the schools and University guidance and is assessment is timely, constructive and developmental. Assessment criteria, marking guidelines and the processes for marking including that of moderation are clearly articulated within module handbooks and co-designed with learners. These processes are consistently operated by those involved in the assessment process.

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

The course includes four compulsory practice-based learning in designated practice-based learning sites and through simulated learning.
1) DT5W51 Practice Based Learning 1 (Dietitians); normally consists of 2 weeks in the autumn period of the second year.
2) DT5W52 Public Health Practice Based Learning, normally 3 weeks duration and occurs in the summer period in the second year
3) DT6W52 Practice Based Learning 2 (Dietitians); normally 12 weeks and occurs in the spring period of the third year.
4) DT6W63 Practice Based Learning 3 (Dietitians). normally 11 weeks and occurs in the autumn period of the fourth year.
Practice based learning modules will be delivered through a combination of direct experiences in a clinical and public health environment and through simulated learning experiences and make up 1012.5 hours in total, based on 7.2 hours per day. Of these hours 349 are provided through simulated learning experiences.
• DT5W51 is 79.2 hours in length, 100% of hours are simulated learning experiences.
• DT5W52 is 108 hours in length and will be a direct learning experience.
• DT6W52 is 432 hours in length of which 172.8 hours (40%) are simulated learning experiences. The direct experience is within a clinical setting.
• DT6W63 is 396 hours in length of which 93.6 hours (24%) are simulated learning experiences. The direct experience is within a clinical setting
The practice-based learning modules do not provide learners 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 & Nutrition is four calendar years.

Course specific regulations

1. 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 HCPC learners must:
1.1. Satisfy the requirements for the award as laid out in the University Undergraduate Award Scheme.
1.2. Attain all the learning outcomes necessary for registration. This is defined in the course as follows:
1.2.1. Pass all core modules for the qualification.
1.2.2. Pass the modules DT5W51, DT5W52, DT6W52, and DT6W63 thus successfully completing all practice-based learnings at approved institutions.

2. Criminal Convictions
All learners must comply with the BDA and HCPC guidelines on Criminal Convictions and Cautions. Learners will be expected to apply for clearance to work with vulnerable adults and children through the Disclosure and Barring Service and register for the update service. Learners with criminal convictions will be counselled individually and in confidence about the possibility of them continuing the course.

3. Health Requirements
Learners must have been cleared for non-EPP activities by an approved Occupational Health Service prior to starting Practice Based Learning 1 (Dietitians).

Where significant health problems have arisen additional occupational health assessment(s) may be required at any time during the course.

4. Compensatory pass

Learners 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. As informed by the BDA curriculum framework.

5. Practice based learning Prerequisites

5.1. DT5W51 Practice Based Learning 1 (Dietitians)
To be eligible to undertake Practice Based Learning 1 (Dietitians) learners should normally have passed:
5.1.1. Level 2 Food Safety Certificate to prepare and sell food.
5.1.2. Pass DT4054 Introduction to Human Nutrition (for Dietitians) and DT4055 Essentials of Human Nutrition (for Dietitians) and DT5057 Professional Practise for Dietetics.
5.1.3. Learners must have enhanced DBS clearance and have been cleared for non-EPP activities by an approved Occupational Health Service.

5.2. DT5W52 Public Health Practice Based Learning
To be eligible to undertake Public Health Practice Based Learning, learners should normally have passed:
5.2.1. DT4056 Health, Society and Behaviour for Dietitians.
5.2.2. DT4057 Applied Health Psychology for Dietitians.
5.2.3. DT5079 Public Health Nutrition (Dietitians).
5.2.4. Learners must have enhanced DBS clearance and have been cleared for non-EPP activities by an approved Occupational Health Service.

5.3. DT6W52 Practice Based Learning 2 (Dietitians)
To be eligible to undertake Practice Based Learning 2 (Dietitians), learners should normally have passed:
5.3.1. DT5W51 Practice Based Learning 1 (Dietitians).
5.3.2. DT5W52 Public Health Practice Based Learning.
5.3.3. DT5056 Nutrition and Dietetic Care.
5.3.4. DT6052 Clinical Dietetics 2.
5.3.5. Demonstrated an adequate command of both written and spoken English (as described in HCPC Standards of Proficiency and BDA (2013) Curriculum Framework).
5.3.6. A current enhanced DBS Certificate for the Adults' and Children's Workforce which has checked both the Adults' and the Children's Barred Lists.
5.3.7. Clearance for non-exposure prone procedures from an appropriate occupational health service.

5.4. DT6W63 Practice Based Learning 3 (Dietitians)
To be eligible to undertake Practice Based Learning 3 (Dietitians), learners must normally have passed:
5.4.1. DT6W52 Practice Based Learning 2 (Dietitians) and thus the pre-requisites for this
5.4.2. DT5079 Public Health Nutrition for Dietitians.

6. Attendance on practice-based learning
Learners should normally attend 100% of practice-based learning modules, including those hours provided through simulated learning experiences. If sickness results in absence from practice-based learning, learners will be expected to make up an agreed number of hours or repeat the practice-based learning, subject to discussion between the HEI and lead practice educator. This will consider current performance and potential effects on future progression. Any occupational health requirements related to prolonged sickness absence should be managed through the HEI provision. This applies to DT5W51 Practice Based Learning 1 (Dietitians); DT5W52 Public Health Practice Based Learning; DT6W52 Practice Based Learning 2 (Dietitians) and DT6W63 Practice Based Learning 3 (Dietitians).
7. Failure of practice-based learning pre-requisites and reassessments during practice-based learning

7.1. Learners who fail subjects that are university pre-requisite modules for practice-based learning will not be allowed to progress to practice based learning. Following successful completion of pre-requisite modules by the learner, a practice-based learning will usually be allocated in the next allocation cycle (i.e. they will join the cohort of learners in the year below).
7.2. Learners who have met the academic pre-requisites for practice-based learning, but require reassessments in other modules, may not be able to progress to Practice Based Learning 2 (Dietitians) and 3.
7.3. Learners should not normally take re-assessments during the practice-based learning period but may take a maximum of one reassessment component with the prior agreement of the lead supervisor at the practice-based learning site and practice-based learning tutor.

8. Procedures in the Event of Practice based learning Failure
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 (Hons) Dietetics and Nutrition:
8.1. Failure of modules
8.1.1. If learners fail reassessments after the first take, they should not normally be allowed to re-take modules. Instead, they should be advised to transfer to the BSc (Hons) Human Nutrition.

8.2. Failure of DT5W51 Practice Based Learning 1 (Dietitians)
8.2.1. If an individual learner fails to achieve the learning outcomes of Practice Based Learning 1 (Dietitians) the learner should be not normally be allowed a retake of DT5W51 Practice Based Learning 1 (Dietitians).
8.2.2. During the practice-based learning, timely feedback on performance will be provided, giving opportunity for improvement. If the learner 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 & Nutrition is at risk.
8.2.3. A suitable alternative course is normally BSc (Hons) Human Nutrition. Learners will have the right to appeal this decision through normal University appeals processes.
8.2.4. Exceptionally if a student does repeat DT5W51, the hours will count towards the additional training weeks as guided by the relevant BDA Curriculum Framework documents i.e., learners will not be allowed to extend their practice-based learnings by more than a total of 500 hours (14 weeks) over the four practice-based learnings.

8.3. Failure of DT5W52 Public Health Practice Based Learning
8.3.1. Learners failing to successfully complete any of the four placements may be eligible for additional training weeks as guided by the relevant BDA Curriculum Framework documents i.e., learners will not be allowed to extend their practice-based learnings by more than a total of 500 hours (14 weeks) over the four practice-based learnings.
8.3.2. During the practice-based learning, timely feedback on performance will be provided, giving opportunity for improvement. If the learner is at risk of failing, they will be given at least one warning that they are not achieving the required standard of performance.
8.3.3. Learners who have not met the learning outcomes will be considered as having failed their public health practice-based learning and will be entitled to apply for a full repeat public health practice-based learning through the repeat practice-based learning panel process.

8.4. Failure of DT6W52 Practice Based Learning 2 (Dietitians) and DT6W63 Practice Based Learning 3 (Dietitians)
8.4.1. Learners failing to successfully complete Practice Based Learning 2 (Dietitians) or 3 may be eligible for additional training weeks as guided by the relevant BDA Curriculum Framework documents i.e., learners will not be allowed to extend their practice-based learnings by more than a total of 500 hours (14 weeks) over the four practice-based learnings.
8.4.2. Learners who have not met four or more learning outcomes will be considered as having failed their practice-based learning and will be entitled to apply for a full repeat practice-based learning through the repeat practice-based learning panel process.
8.4.3. If learners have failed to meet up to three learning outcomes at the end of Practice Based Learning 2 (Dietitians) 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 practice-based learning will be taken in consultation with the learner, practice-based learning educator and tutor. The learner should normally complete extended practice-based learning weeks at the site where they completed their original practice-based learning.
8.4.4. If following an extension to practice based learning, the le

Modules required for interim awards

All modules are core and compulsory for learners to qualify for an award of BSc (Hons) Dietetics & Nutrition

Arrangements for promoting reflective learning and personal development

Reflective learning and developing skills in reflective practice are essential to help learner 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

Learners 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. Learners will be required to develop an online 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 practice-based learning studies and will demonstrate the learners’ personal and professional development.

Learners will learn the principles of reflective learning during DT4056 Health, Society and Behaviour (for Dietitians). These principles are further explored during DT5057 Professional Practice in Dietetics, where learners learn about assessment of competence through the development of a portfolio and undertake written reflective accounts. In addition to these learners will further develop their skills in reflective learning during DT6052 Clinical Dietetics 2. During DT5W52 Public Health Practice Based learning, DT6W52 Practice Based Learning 2 (Dietitians) and DT6W63 Practice Based Learning 3 (Dietitians) students are evaluated through competence-based assessment and learners 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 is a module at each level whereby reflection is integral to the teaching and learning, for level 4 DT4056 Health, Society and Behaviour (for Dietitians); for level 5 DT5057 Professional Practice in Dietetics and for level 6 - DT6062 Management of Health and Social Care; DT6052 Clinical Dietetics 2. Students will also be provided guidance for personal, professional development and employability (including CV, job application, careers and interview technique). In addition, at level 6 in the project module DT6P01 Dietetics and Nutrition Research 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.

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, employability and opportunities for continuing professional development

Dietitians are qualified and regulated health professionals that assess, diagnose and treat dietary and nutritional problems at an individual and wider public-health level. They use the most up-to-date public health and scientific research on food, health and disease which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. (Ref: What is a Dietitian: https://www.bda.uk.com/about-dietetics/what-is-dietitian.html [Accessed July 2021])

Dietitians work as part of a team to manage the health and nutritional needs of individuals, communities and populations. BSc (Hons) Dietetics & Nutrition will provide dietetic graduates with core knowledge and skills to enable individuals to work in a wide variety of areas such as public health and health promotion, the management of nutrition related disease and/or disease related malnutrition and in primary care managing dietary needs in long term illness.

Graduating from the BSc (Hons) Dietetics & Nutrition is the start of lifelong learning and an exciting and varied career in nutrition, health, and disease management.

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 112 points from A levels including a C in Biology or Human Biology, or a minimum of 112 UCAS points from an equivalent Level 3 qualification eg BTEC Level 3 Extended Diploma/Diploma, Advanced Diploma, Progression Diploma or Access to HE Diploma with 60 credits
  • English Language and Mathematics GCSE at grade C/grade 4 or above (or equivalent)
  • if you are applying from our Sciences (including foundation year) BSc (Hons) you are required to take the following modules in your foundation year: PR3001 Scientific Studies, PR3002 Biology, PR3003 Chemistry and the optional module, you 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
  • you will be required to pass an interview, even if you are applying from our Sciences (including foundation year) BSc (Hons).

The University will invite you to complete the DBS check, which will need to be done by 31 July. This check will cost you £62.13 and the update service costs £13 per year.

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 15 credits 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 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 our Human Nutrition (including foundation year) BSc (Hons) or Sciences (including foundation year) BSc (Hons) degree.

Students are required to apply internally for Dietetics BSc and Dietetics and Nutrition BSc during their studies on Human Nutrition (including foundation year) BSc. There will be support and advice during this process.

Students are then required to achieve the following criteria:

  • for Dietetics BSc: students are required to pass all modules without reassessment with an average mark of ≥ 70%
  • for Dietetics and Nutrition Students BSc are required to pass all modules without reassessment with an average mark of ≥ 65%

Additionally students must:

  • pass an interview
  • undertake 5 days work experience with vulnerable populations
  • pass a DBS check with checks for vulnerable adults and children

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

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 Offered

Code Module title Info Type Credits Location Period Day Time
DT4004 Anatomy and Physiology for Dietitians Core 30        
DT4005 Human Nutrition For Dietitians Core 30        
DT4052 Biochemistry for Dietitians Core 15 NORTH SPR THU AM
DT4053 Cell biology for dietitians Core 15 NORTH AUT MON PM
DT4056 Health, Society and Behaviour (for Dietitians) Core 15 NORTH AUT THU AM
DT4057 Applied Health Psychology (for Dietitians) Core 15 NORTH SPR MON PM

Stage 2 Level 05 September start Offered

Code Module title Info Type Credits Location Period Day Time
DT5051 Macro and micronutrients Core 15 NORTH SPR WED AM
DT5053 Dietary assessment techniques for dietitians Core 15 NORTH AUT FRI AM
DT5055 Management of disease for dietitians Core 15 NORTH AUT TUE AM
          NORTH AUT TUE PM
DT5056 Nutrition and dietetic care Core 15 NORTH SPR THU PM
          NORTH AUT THU PM
          NORTH AUT THU AM
          NORTH SPR THU AM
DT5057 Professional Practice in Dietetics and Nutrition Core 15 NORTH SPR FRI AM
          NORTH AUT WED PM
DT5079 Public Health Nutrition (Dietitians) Core 15 NORTH SPR WED PM
DT5080 Food Science for Dietitians Core 15 NORTH SPR MON PM
DT5W51 Practice Based Learning 1 (Dietitians) Core 0 NORTH AUT WK AM&PM
          NORTH SUM WK AM&PM
DT5W52 Public Health Practice Based Learning Core 0 NORTH SUM WK AM&PM
NU5050 Metabolic Biochemistry for Nutrition Core 15 NORTH AUT WED AM

Stage 3 Level 06 September start Offered

Code Module title Info Type Credits Location Period Day Time
DT6052 Clinical Dietetics 2 Core 15 NORTH AUT TUE AM
DT6054 Systems Pathology for Dietitians Core 15 NORTH AUT MON PM
DT6056 Nutrition through the lifecycle Dietitians Core 15 NORTH AUT WED PM
DT6063 Techniques in Dietetic and Nutrition Research Core 15 NORTH AUT MON AM
DT6W52 Practice Based Learning 2 (Dietitians) Core 0 NORTH AUT WK AM&PM
          NORTH SUM WK AM&PM
          NORTH SPR WK AM&PM
DT6W66 Dietetic and Nutrition Practice Preparation Core 0        

Stage 4 Level 06 September start Offered

Code Module title Info Type Credits Location Period Day Time
DT6061 Applied Dietetics and Nutrition Core 15 NORTH SPR TUE PM
DT6062 Management of Health and Social Care Core 15 NORTH SPR MON AM
          NORTH SUM WK AM&PM
DT6P01 Dietetics and Nutrition Research Project Core 30 NORTH AUT+SPR TUE AM
DT6W63 Practice Based Learning 3 (Dietitians) Core 0 NORTH AUT WK AM&PM
          NORTH SUM WK AM&PM
          NORTH SPR WK AM&PM