Nutrition has also attracted much interest from sport, as research continues to demonstrate the importance of nutrition as a major factor affecting performance.
This programme is designed for students with a particlar interest in nutrition. Nutrition science investigates how the body nourishes itself.
It studies the effects of food and the nutrients they supply on the body's functions, such as physical activity, in health and disease; in other words it links human sciences with food sciences. Nutrition studies the effect of diet on metabolism and the interaction of genes with nutrients.
Why study this course?
Nutrition is fascinating to study and an exciting area to work. Working in nutrition will enable you to help develop a modern profession and contribute to the good health and prosperity of the public at large. Highly trained professionals in nutrition are needed to provide expert advice on the nutrition, safety and health benefits of foods for individuals, the community and the food industry.
Features
Nutrition at the University of Chester is based within the Department of Clinical Sciences and located at the Chester campus. The scientific laboratories are located at the centre of the campus. Students will also use the purpose built nutrition skills labortaory and linked computer suite.
The Department has an excellent reputation in nutrition at both undergraduate and postgraduate level. We have considerable teaching expertise in the areas of nutrition and allied subjects, our staff are enthusiastic and helpful, and we pride ourselves on the extra help we give those who request it. The teaching faciities are of the highest quality, and for the most part, recently renovated.
A feature of all programmes in the Department is the programme-based seminar series. Seminars are delivered throughout the programme and are designed to improve all aspects of communication skills and encourage critical reflection.
The course builds a unique mix of biological, social and nutrition-based knowledge and skills, designed to stimulate the student in the context of food and culture, diet and nutrition.
Programme Structure:
The programme is designed for students with a particular interest in nutrition. A strong foundation of biological science in the first year will then lead into a greater focus on nutrition.
Some of the main topics will be: the role and supply of key nutrients, nutritional assesment and nutrition in relation to health and disease. There is also a focus on public health nutrition using both a knowledge and skills based approach.
The programme has been developed following guidance from the Nutrition Society in view to accreditation as a Nutritionist.
Year 1:
Emphasis placed on health, introductory modules are designed to give skills in nutrition and related science.
Subject areas will include:
- Food, Nutrients and the Consumer
- Cell Biology and Biochemistry
- Quantitiative Principles and Analytical techniques
- Essential Physiology
- Introduction to Microbiology and Immunology
- Genetics and Evolution
- Professional Perspectives 1
Year 2:
Emphasis placed on disease. Modules explore the role of nutrition, both in health and in the development of disease. A work based learning module gives work experience and later career opportunities.
Subject areas will include:
- Human Nutrition
- Biology of Disease
- Human Metabolism
- Research Methods
- Professional Perspectives 2
- Work based Learning (work placement)
Year 3:
There is a focus on the potential impact of nutrition intervention in reducing the incidence of disease in populations and improving the quality of life of individuals. The disseratation involves an in depth individual study of your choice (supervised by a tutor).
Subject areas include:
- Dissertation
- Clinical Medicine and Pharmacology
- Health Improvement
- Key Concepts in Food and Nutrition Science
- Sports and Exercise Nutrition Studies
A variety of teaching and assessment methods are used. Lectures are complemented with tutorials and laboratory work, giving students an opportunity to work in teams, problem solve and interact one-to-one with tutors.
Assessement methods include written assignments, seminar work, oral and poster presentations, debates, written examinations and work-based assessments.
Nutritionists are in increasing demand to work alongside health related professionals such as those in public health, the leisure industry, in research and in advocacy roles with the general public. Also, the food industry is a large and increasing area of employment.
We already have many graduates starting careers in this and other related fields. We have an excellent reputation for graduate employment.
This degree may also be suitable for entry to the Postgraduate Diploma in Nutrition and Dietetics, leading to the award of the title of Dietitian.
Alternatively, MSc Public Nutrition, MSc Exercise and Nutrition Science or MSc Weight Management programmes are also available at the University of Chester.
Single Honours
| UCAS: |
A minimum of 240-280 UCAS points from GCE A Levels, including a grade C in one of the subjects recommended by the department
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| GCE A Level: |
The department requires one of the following subjects as essential for entry: Biology, Human Biology, Chemistry, Science, Applied Science
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| BTEC: |
BTEC National Diploma/Certificate (Applied Science): merit/distinction profile |
| Irish/Scottish Highers: |
B in 4 subjects, including Biology or Chemistry |
| International Baccalaureate: |
26 points, including 4 in Biology or Chemistry |
| QAA: |
QAA recognised Access to HE Diploma (Science), Open College Units or Open University Credits |
| OCR: |
OCR National Extended/Diploma: merit profile plus one of the GCE A level subjects listed above |
| Extra Information: |
The Advanced Diploma: acceptable in combination with one of the GCE A Level subjects listed above
Welsh Baccalaureate (core) will be recognised in our tariff offer.
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