UDHUMNFY - BSc (Hons) Human Nutrition (including foundation year)
|Highest award||Bachelor of Science||Level||Honours|
|Possible interim awards||Bachelor of Science, Diploma of Higher Education, Certificate of Higher Education, Bachelor of Science, Preparatory Diploma, Preparatory Certificate|
|Total credits for course||120|
|Awarding institution||London Metropolitan University|
|Teaching institutions||London Metropolitan University|
|School||School of Human Sciences|
|Subject Area||Health Sciences|
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).
This four-year course includes a Foundation Year (level three) which introduces students to the fundamentals of science to enable them to study Human Nutrition at level four. It makes no assumptions about prior scientific study. Students will gain a solid grounding in biology, chemistry and mathematics relevant to these subject areas. Practical sessions in the Science Centre help students gain proficiency at experimental work, and are delivered within PR3001 (Scientific Studies).
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
5. show an appreciation of the fundamental concepts in biology, chemistry, and numeracy.
cognitive intellectual skills:
6. 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
7. 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:
8. 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
9. 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
10. 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
11. competence in IT skills including word processing, spreadsheets, databases, presentation software and information retrieval through paper and electronic sources
12. 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:
13. communicate effectively to groups and individuals to promote the benefits of a healthy balanced diet throughout the lifespan and for sports performance
14. 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
15. assess the nutritional status of individuals and groups using basic and advanced methodologies
16. determine energy and nutrient requirements of individuals and groups
17. 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
18. 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
Module Title Module Code
Scientific Studies PR3001 LO8
Biology PR3002 LO5,8
Chemistry PR3003 LO5,8
Nutrition & Sports Science PR3006 LO5,8
Biochemistry PR3007 LO5,8
Sociology and Psychology NU4003 LO1,4,6,9
Anatomy and Physiology NU4004 LO2,9,13
Human Nutrition NU4005 LO1,8,9,13,18
Cell Biology for Nutritionists NU4053 LO2,9,13
Biochemistry for Nutritionists NU4052 LO2,9,13
Nutrition Science 1 NU5002 LO1,3,6, 8-1113-14,16,18
Food Science and Microbiology NU5003 LO1,6,9,14
Metabolic Biochemistry for Nutrition NU5050 LO2,6,10
Techniques in dietary assessment NU5053 LO1,5-9,11,14,16
Techniques in Nutritional Research NU5054 LO6-7,18
Nutrition Work Related Practice NU5W52 LO2-3,6,8,10,12,14
Human Nutrition Project NU6P01 LO3,7,9-12,15,17,18
Applied Public Health Nutrition NU6059 LO7,9,12,15,17
Nutrition through the Lifecycle NU6056 LO3,7,10-11,13-16,18
Diet and Disease NU6057 LO4, 8-9, 11-12,15-18
Sports and exercise nutrition NU6051 LO3,8,11-13,14-15
Global Health Nutrition NU6058 LO4-5
Energy Metabolism BE6063 LO6-7,11-12,16-17
Creating a Winning Business 2 MN6W50 LO8,10-12,16
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 completion of this four-year degree you’ll be able 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 in public health nutrition in the academic, charity, private or public sectors.
Previous graduates have gone on to work at organisations such as
- Nestlé Health Science
- The NHS
- The Nutrition Society
- World Obesity Federation
This course is also excellent preparation for further research or postgraduate study.
In addition to the University's standard entry requirements, you should have:
- at least one A level (or a minimum of 32 UCAS points from an equivalent Level 3 qualification, eg BTEC National, OCR Diploma or Advanced Diploma)
- English Language and Mathematics GCSEs at grade C (grade 4) or above (or equivalent). Applicants who meet the UCAS points criteria but who obtained a D (grade 3) in English and/or Maths at GCSE may be offered a University test in these areas
Other applicants may have level 3 qualifications such as A level, BTEC Extended Diploma or Access to Higher education qualifications with high UCAS points and grades, but not in the relevant subject areas eg Biology and Chemistry, which are required to study for BSc programmes in the School of Human Sciences.
Students are required to apply internally for Dietetics BSc and Dietetics and Nutrition BSc during their studies on Human Nutrition (including foundation) BSc. There will be support and advice during this process.
Students are then required to achieve the following criteria:
- 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
Official use and codes
|Approved to run from||2019/20||Specification version||1||Specification status||Validated|
|Original validation date||17 Jul 2019||Last validation date||17 Jul 2019|
|Sources of funding||HE FUNDING COUNCIL FOR ENGLAND|
Stage 1 Level 03 September start Offered
|PR3052||Foundations of Human Nutrition||Core||15||NORTH||SPR||MON||AM|
|PR3P52||Foundation Year Project (Nutrition)||Core||15||NORTH||AUT||MON||PM|
Stage 1 Level 03 January start Offered
|PR3052||Foundations of Human Nutrition||Core||15||NORTH||SPR||MON||AM|
|PR3P52||Foundation Year Project (Nutrition)||Core||15||NORTH||SPR||WED||PM|
Stage 2 Level 04 September start Offered
|BC4058||Anatomy & Physiology 1||Core||15||NORTH||AUT||MON||PM|
|BC4059||Anatomy & Physiology 2||Core||15||NORTH||SPR||MON||PM|
|BE4052||Biochemistry for Life Sciences||Core||15||NORTH||SPR||THU||AM|
|BE4053||Cell Biology (for Life Sciences)||Core||15||NORTH||AUT||MON||PM|
|NU4054||Introduction to Human Nutrition||Core||15||NORTH||AUT||THU||PM|
|NU4055||Essentials of Human Nutrition||Core||15||NORTH||SPR||THU||PM|
|NU4056||Health, Society and Behaviour (for Nutritionists)||Core||15||NORTH||AUT||THU||AM|
|NU4057||Applied Health Psychology (for Nutritionists)||Core||15||NORTH||SPR||MON||PM|
Stage 3 Level 05 September start Offered
|NU5050||Metabolic Biochemistry for Nutrition||Core||15||NORTH||AUT||WED||AM|
|NU5051||Energy and Macronutrients||Core||15||NORTH||SPR||WED||AM|
|NU5053||Techniques in Dietary Assessment||Core||15||NORTH||AUT||FRI||AM|
|NU5054||Techniques in nutritional research||Core||15||NORTH||SPR||MON||AM|
|NU5057||Micronutrients for Health||Core||15||NORTH||AUT||FRI||PM|
|NU5079||Public Health Nutrition||Core||15||NORTH||SPR||WED||PM|
|NU5081||Applied Food and Nutritional Science||Core||15||NORTH||AUT||MON||PM|
Stage 4 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|
|NU6P01||Human Nutrition Research Dissertation||Core||30||NORTH||AUT+SPR||WED||PM|
|WL6W50||Empowering London: Working within the Community||Core||15||NORTH||AUT+SPR||WED||PM|
|BE6063||Energy Metabolism & Endocrinology||Option||15||NORTH||SPR||WED||AM|
|MN6W50||Creating a Winning Business 2||Option||15|