By choosing to study our Foundation Year you will be joining a friendly and stimulating environment in which you will be encouraged to achieve your full potential in both your academic work and your future career. We pride ourselves on our informal and supportive relationships with our students. You will be assigned a personal tutor who will be responsible for your academic and personal progress throughout your studies. Along with this scheduled one-to-one support, you will receive regular feedback and guidance from your module tutors on your research, writing and study skills.
After graduation, career opportunities include working as a qualified nutritionist promoting healthier eating habits and lifestyles, plus diverse roles within primary care organisations, public health directorates and the multi-billion pound food industry.
With chronic diseases such as heart disease, cancer, obesity and diabetes all influenced by the diet we consume, there is a need for expert nutritionists to provide well informed and sound scientifically-based advice. This Nutrition programme has been designed to develop essential knowledge and understanding as well as intellectual, practical and transferable skills that a nutritionist would require in order to practice.
The BSc Nutrition curriculum focuses on the delivery of the five core competencies set out by the UK Voluntary Register of Nutritionists (UKVRN) as set out by the Association for Nutrition (AfN): Nutritional Science; Food Chain; Social and Behavioural Science; Health and Well-being and Professional Conduct.
During this degree, you will explore the principles of human nutrition and metabolism, and how these underpin the relationship between diet and health. You will study nutrition through the life cycle, appetite and eating behaviour, the nutritional considerations of the various socio-cultural factors affecting food choice and sports nutrition.
You will examine other food-related areas, such as how nutritional knowledge can be used to help support the development, promotion and regulation of nutrition for health related food products, functional foods and new food products. You will also gain an understanding of important aspects of food science, politics and policy.