Two people working in a kitchen wearing aprons and gloves, cooking and preparing food.

Dietetics Awareness Days

Are you interested in a career as a dietitian? Join us for our Dietetics Awareness Days. You'll have the chance to learn about the exciting and rewarding world of dietetics from experienced professionals. Through a series of talks and demonstrations throughout the day, you’ll discover the diverse roles that dietitians play. You’ll attend an interactive session on various dietetic specialties, where you’ll hear from specialist dietitians from practice and the University. Later in the day, there is the opportunity to observe an assessment to diagnose a dietetic problem. Throughout the day you’ll gain valuable insights into the daily life of a dietitian.

  • Tuesday 26th November: 9:30am – 3pm

For more information and to register your interest, please follow the link below:

Find out more

Accreditations

British Dietetic Association

Course Summary

Our Nutrition and Dietetics course is accredited by the Health and Care Professions Council (HCPC) and the British Dietetics Association (BDA). This will allow you to apply to become a registered dietitian as well as ensure that you are taught the professional qualities, skills, and knowledge to become a proficient and competent nutrition professional.

Dietitians interpret the science of nutrition to improve health, and treat diseases and medical conditions by educating and giving practical, personalised advice to clients, patients, carers and colleagues. They work in a wide range of settings with a variety of people from different backgrounds, age groups and ethnicities, and our graduates go on to work in the NHS, public health, the food and drink industry, medical nutrition, sports nutrition, the media, or progress into further study, academia or research.

Our Nutrition and Dietetics degree combines research-led, evidence-based teaching with simulation, service user participation and clinical placements to equip you with the knowledge, skills, values and attitudes to become autonomous, competent and compassionate dietitians. The course is delivered by registered dietitians, nutritionists, bioscientists and physiologists, who have extensive experience working in clinical dietetics, nutrition, the food industry, public health, biosciences, and sport and exercise.  We also work closely with local NHS healthcare providers to ensure that what you learn is up to date, with practical knowledge being regularly shared by highly specialist dietitians who are actively working in clinical practise.

We highly recommend that all students interested in applying for this course attend a Dietetics Awareness Event.

 

 

 

Why you'll Love it


What you'll Study

In Year 1, there is a focus on food, nutrients, and the consumer. You will also get hands-on experience in physiology and undertake a practice placement.

Module content:

Review of prokaryotic and eukaryotic cells

Animal and plant cell ultrastructure and function

SI units of measurement; moles and molarity

Basic organic chemistry

pH and buffer systems

Structure and function of major biomolecules

Energy and biochemical processes

Action and properties of enzymes and coenzymes

Enzyme kinetics

Metabolism and metabolic pathways

Appropriate practical techniques; data analysis.


Module aims:

This module aims to provide students with an understanding of those aspects of cell biology and biochemistry that underpin the subsequent study of behavioural, nutritional and life sciences. Further, the module also aims to develop the process skills involved in investigative methods.

Module content:

Review of prokaryotic and eukaryotic cells

Animal and plant cell ultrastructure and function

SI units of measurement; moles and molarity

Basic organic chemistry

pH and buffer systems

Structure and function of major biomolecules

Energy and biochemical processes

Action and properties of enzymes and coenzymes

Enzyme kinetics

Metabolism and metabolic pathways

Appropriate practical techniques; data analysis.


Module aims:

This module aims to provide students with an understanding of those aspects of cell biology and biochemistry that underpin the subsequent study of behavioural, nutritional and life sciences. Further, the module also aims to develop the process skills involved in investigative methods.

Module content:

Microorganisms - classification.

Applications of microbes in medicine and industry.

Bacterial, fungal and viral structures and growth.

Introduction to microbial pathogenesis.

Parasitic organisms.

Antibiotics and bacterial resistance.

Development of public health service and WHO.

Public water supply: sources, treatment and uses.

Microbiological issues relating to water quality and health.

Microbiological hazards in food – analysis of selected issues.

Investigation of microbiological food poisoning/infection.

Immune responses to infection

 


Module aims:

To give students an understanding of the variety of microorganisms and their cell biology.

To appreciate relationships between health, microorganisms and the environment.

To understand selected environmental health issues relevant to water and food microbiology.

To develop analytical skills in data handling and in appropriate practical investigations. relevant to human health. 

Module content:

Microorganisms - classification.

Applications of microbes in medicine and industry.

Bacterial, fungal and viral structures and growth.

Introduction to microbial pathogenesis.

Parasitic organisms.

Antibiotics and bacterial resistance.

Development of public health service and WHO.

Public water supply: sources, treatment and uses.

Microbiological issues relating to water quality and health.

Microbiological hazards in food – analysis of selected issues.

Investigation of microbiological food poisoning/infection.

Immune responses to infection

 


Module aims:

To give students an understanding of the variety of microorganisms and their cell biology.

To appreciate relationships between health, microorganisms and the environment.

To understand selected environmental health issues relevant to water and food microbiology.

To develop analytical skills in data handling and in appropriate practical investigations. relevant to human health. 

Module content:

  • The anatomy and physiology of major organ systems.
  • Principles of haematology and immunology
  • Homeostasis and feedback systems, principles of electrical and chemical signalling
  • Metabolism, metabolic rate and temperature regulation
  • Body composition and energy balance 
  • Energy input: feeding strategies, food materials, intake, digestion and absorption
  • Respiration: gas exchange, ventilation systems; transport of respiratory gases
  • Transport systems: open and closed circulation; principles of flow and pressure; circulatory control
  • Water balance and excretion
  • Neurons and synapses; development and transmission of action potentials
  • Nerve pathways; development of nervous systems; major vertebrate brain centres
  • Sense organs: general and special senses
  • Muscles: mechanism of contraction
  • Endocrine system: neuro-endocrine integration; main endocrine glands
  • Integration of control and response to the environment
  • Principles of genetics and the effect of food, nutrients and the environment on gene expression such as epigenetics.
  • Impact of nutrients on cellular mechanisms, including gene expression.
  • Understanding the genetic basis of disease.

Module aims:

This module aims to provide students with a grounding in the principles of anatomy, physiology and genetics, which will be of relevance to all students of biological subjects.

It will:

  • consider the main functional requirements for life and how these have been met by the development of physiological systems.
  • develop knowledge and understanding of the relationship between structure and function. The principal focus will be on mammalian systems using the human as the primary model organism.
  • allow students to develop relevant skills through practical classes.
  • Create an enhanced understanding of the  basic principles and concepts in classical and modern genetics, and the role of nutrition in influencing gene expression

Module content:

  • The anatomy and physiology of major organ systems.
  • Principles of haematology and immunology
  • Homeostasis and feedback systems, principles of electrical and chemical signalling
  • Metabolism, metabolic rate and temperature regulation
  • Body composition and energy balance 
  • Energy input: feeding strategies, food materials, intake, digestion and absorption
  • Respiration: gas exchange, ventilation systems; transport of respiratory gases
  • Transport systems: open and closed circulation; principles of flow and pressure; circulatory control
  • Water balance and excretion
  • Neurons and synapses; development and transmission of action potentials
  • Nerve pathways; development of nervous systems; major vertebrate brain centres
  • Sense organs: general and special senses
  • Muscles: mechanism of contraction
  • Endocrine system: neuro-endocrine integration; main endocrine glands
  • Integration of control and response to the environment
  • Principles of genetics and the effect of food, nutrients and the environment on gene expression such as epigenetics.
  • Impact of nutrients on cellular mechanisms, including gene expression.
  • Understanding the genetic basis of disease.

Module aims:

This module aims to provide students with a grounding in the principles of anatomy, physiology and genetics, which will be of relevance to all students of biological subjects.

It will:

  • consider the main functional requirements for life and how these have been met by the development of physiological systems.
  • develop knowledge and understanding of the relationship between structure and function. The principal focus will be on mammalian systems using the human as the primary model organism.
  • allow students to develop relevant skills through practical classes.
  • Create an enhanced understanding of the  basic principles and concepts in classical and modern genetics, and the role of nutrition in influencing gene expression

Module content:


This module is divided into the following three ‘units’. Units are then divided into ‘topics’ as outlined below.

 

  1. Science of Energy and Nutrients

    This section covers macronutrients and micronutrients as appropriate for Level 4 and forms the basis for the subject content.

1.1.        Introduction and Key Concepts

1.2.        Energy Balance, Hunger, and Appetite

1.3.        Nutritional aspects of carbohydrates

1.4.        Nutritional aspects of protein

1.5.        Nutritional aspects of lipids

1.6.        Non-nutrient components

1.7.        Key Concepts in Micronutrients

1.8.        Vitamins A, D, E, K

1.9.        Divalents and Iodine

1.10.    B Vitamins

1.11.    Dietary Reference Values

1.12.    The Gut Microbiome

 

  1. The Nutritional (A-F) Assessment

    This section introduces students to the use of assessment methods in human nutrition, including anthropometrics, energy expenditure, and environmental influences. It allows students to understand how the science of nutrition translates to body composition and function.

2.1.        Anthropometry

2.2.        Biochemistry

2.3.        Clinical

2.4.        Dietary

2.5.        Environmental

2.6.        Functional

  1. Applied Nutrition

    This section covers nutrition through the lifecycle and other applications determined by BDA curriculum framework.

3.1.        Lifecycle Nutrition: Foetal origins of disease

3.2.        Lifecycle Nutrition: Infants and early years

3.3.        Lifecycle Nutrition: Menopause

3.4.        Nutritional epidemiology


Module aims:

XN4102 Human Nutrition aims to provide students with a thorough grounding in human nutrition, covering macro- and micronutrients, key themes in nutritional sciences, nutritional assessment, and applied nutrition at the individual and population levels.

Module content:


This module is divided into the following three ‘units’. Units are then divided into ‘topics’ as outlined below.

 

  1. Science of Energy and Nutrients

    This section covers macronutrients and micronutrients as appropriate for Level 4 and forms the basis for the subject content.

1.1.        Introduction and Key Concepts

1.2.        Energy Balance, Hunger, and Appetite

1.3.        Nutritional aspects of carbohydrates

1.4.        Nutritional aspects of protein

1.5.        Nutritional aspects of lipids

1.6.        Non-nutrient components

1.7.        Key Concepts in Micronutrients

1.8.        Vitamins A, D, E, K

1.9.        Divalents and Iodine

1.10.    B Vitamins

1.11.    Dietary Reference Values

1.12.    The Gut Microbiome

 

  1. The Nutritional (A-F) Assessment

    This section introduces students to the use of assessment methods in human nutrition, including anthropometrics, energy expenditure, and environmental influences. It allows students to understand how the science of nutrition translates to body composition and function.

2.1.        Anthropometry

2.2.        Biochemistry

2.3.        Clinical

2.4.        Dietary

2.5.        Environmental

2.6.        Functional

  1. Applied Nutrition

    This section covers nutrition through the lifecycle and other applications determined by BDA curriculum framework.

3.1.        Lifecycle Nutrition: Foetal origins of disease

3.2.        Lifecycle Nutrition: Infants and early years

3.3.        Lifecycle Nutrition: Menopause

3.4.        Nutritional epidemiology


Module aims:

XN4102 Human Nutrition aims to provide students with a thorough grounding in human nutrition, covering macro- and micronutrients, key themes in nutritional sciences, nutritional assessment, and applied nutrition at the individual and population levels.

Module content:

The module will prepare the student for professional life by focussing on:

  • the role of the dietitian and other disciplines in clinical and non-clinical environments
  • forms of communication: oral, written, and electronic commonly used by health care professionals. 
  • food, eating habits and assessment of food intakes in the context of dietetic services in the NHS or other public and private sector institutions
  • developing awareness of environmental factors (for example cultural, educational, social and financial) which affect all service users
  • core skills training
  • personal and professional development, including developing as a reflective practitioner
  • developing awareness around integrity, legal and ethical responsibilities

Module aims:

The module aims to facilitate working knowledge and understanding of dietetics in traditional and non-traditional environments, with students developing competence in communication and professional skills required to meet the HCPC Standards of Proficiency.

Module content:

The module will prepare the student for professional life by focussing on:

  • the role of the dietitian and other disciplines in clinical and non-clinical environments
  • forms of communication: oral, written, and electronic commonly used by health care professionals. 
  • food, eating habits and assessment of food intakes in the context of dietetic services in the NHS or other public and private sector institutions
  • developing awareness of environmental factors (for example cultural, educational, social and financial) which affect all service users
  • core skills training
  • personal and professional development, including developing as a reflective practitioner
  • developing awareness around integrity, legal and ethical responsibilities

Module aims:

The module aims to facilitate working knowledge and understanding of dietetics in traditional and non-traditional environments, with students developing competence in communication and professional skills required to meet the HCPC Standards of Proficiency.

Module content:

Food systems (including from farm to fork)


Definition of food systems and types (including environmental sustainability)
Stakeholders (including food supply chain)
Processes of food production, processing and preservation
Access to and availability of food (including food production landscape in the UK)
Methods of food production (including emerging methods and systems)
Food labelling (including health and nutrition claims)
Food policy and strategy stakeholders, lobbyists and processes (including UK National Food Strategy)
Food catering in different settings
Food waste in the food system


The consumer


Determinants of food choice
Consumer groups and types
Food product development and marketing
Sensory evaluation
Food waste at the consumer end
Food trends
Methods of consumer education and communication (e.g. brochures, infographics, leaflets, presentations,
etc)
Aspects of food safety and food hygiene


Foods, nutrients and dietary patterns


Food groups and food types and the main nutrients they contain
Foods and nutrients in food technology and food science context
Definition of dietary patterns and types
Meal planning and recipe development (including use of Nutritics for analysis and food labelling)
Food portion sizes
Environmental sustainability and costings of dietary patterns


Module aims:

Students will learn about theoretical and practical aspects (laboratory-based) of food systems, food composition, dietary patterns and the consumer with the aim of understanding both wider and more focused aspects of consumers’ access to food and their food choices. They will also be able to develop a range of analytical and communication skills to educate consumers on foods, nutrients, dietary patterns and healthy food choices. This will include the practical development of suitable recipes and meal plans and food and nutrition educational materials.

Module content:

Food systems (including from farm to fork)


Definition of food systems and types (including environmental sustainability)
Stakeholders (including food supply chain)
Processes of food production, processing and preservation
Access to and availability of food (including food production landscape in the UK)
Methods of food production (including emerging methods and systems)
Food labelling (including health and nutrition claims)
Food policy and strategy stakeholders, lobbyists and processes (including UK National Food Strategy)
Food catering in different settings
Food waste in the food system


The consumer


Determinants of food choice
Consumer groups and types
Food product development and marketing
Sensory evaluation
Food waste at the consumer end
Food trends
Methods of consumer education and communication (e.g. brochures, infographics, leaflets, presentations,
etc)
Aspects of food safety and food hygiene


Foods, nutrients and dietary patterns


Food groups and food types and the main nutrients they contain
Foods and nutrients in food technology and food science context
Definition of dietary patterns and types
Meal planning and recipe development (including use of Nutritics for analysis and food labelling)
Food portion sizes
Environmental sustainability and costings of dietary patterns


Module aims:

Students will learn about theoretical and practical aspects (laboratory-based) of food systems, food composition, dietary patterns and the consumer with the aim of understanding both wider and more focused aspects of consumers’ access to food and their food choices. They will also be able to develop a range of analytical and communication skills to educate consumers on foods, nutrients, dietary patterns and healthy food choices. This will include the practical development of suitable recipes and meal plans and food and nutrition educational materials.

Module content:


Module aims:

Module content:


Module aims:

Year 2 will take you through the fascinating world of metabolism, psychology, and behaviour change. The second experiential learning period also takes place this year.

Module content:

    • The nature of disease and pathology
    • Tissue damage and cell death processes
    • Basics of cancer biology, cancer detection and treatment
    • Haematology (functions & dys-functions of the blood)
    • Ageing and age related disease
    • Cardiovascular disease and obesity
    • Role of reactive oxygen species and cytokines in disease
    • Pregnancy related complications.

Module aims:

The module is intended to provide students with an introduction to the biology of disease that is applicable to human science. It will:

  • Develop understanding of fundamental concepts of aetiology, pathology and epidemiology which may be applied in further studies.
  • Review the causes and effects of a range of significant diseases, especially those prevalent in the UK.
  • Provide an opportunity for students to develop written and presentation skills.
  • Provide an opportunity to take on self-directed research of relevant topics.

Module content:

    • The nature of disease and pathology
    • Tissue damage and cell death processes
    • Basics of cancer biology, cancer detection and treatment
    • Haematology (functions & dys-functions of the blood)
    • Ageing and age related disease
    • Cardiovascular disease and obesity
    • Role of reactive oxygen species and cytokines in disease
    • Pregnancy related complications.

Module aims:

The module is intended to provide students with an introduction to the biology of disease that is applicable to human science. It will:

  • Develop understanding of fundamental concepts of aetiology, pathology and epidemiology which may be applied in further studies.
  • Review the causes and effects of a range of significant diseases, especially those prevalent in the UK.
  • Provide an opportunity for students to develop written and presentation skills.
  • Provide an opportunity to take on self-directed research of relevant topics.

Module content:

This module will provide students with an in-depth view of the relationship between foods and nutrients, and key diseases.

Students will examine: 

  • The evidence underpinning role of food and nutrients in the aetiology and management of various conditions (this will (cancer, cardiometabolic disease, diabetes, osteoporosis, renal, gastrointestinal, biliary/hepatic/pancreatic/endocrine, rheumatologic/musculoskeletal and neurological disorders and mental health)
  • The epidemiological evidence underpinning public health policies and strategies relating to such conditions
  • The translation of scientific evidence into general advice for the population

 


Module aims:

The module aims to allow students to:

  • To develop an understanding and appreciation of the role of nutrition in the aetiology and management of common diseases and disorders.
  • Develop integrated and applied knowledge of current nutritional evidence.
  • Display understanding of current practice and controversies relating to dietary approaches to managing health and disease. 
  • Develop skills in translating evidence and guidelines into information that is accessible for all individuals

Module content:

This module will provide students with an in-depth view of the relationship between foods and nutrients, and key diseases.

Students will examine: 

  • The evidence underpinning role of food and nutrients in the aetiology and management of various conditions (this will (cancer, cardiometabolic disease, diabetes, osteoporosis, renal, gastrointestinal, biliary/hepatic/pancreatic/endocrine, rheumatologic/musculoskeletal and neurological disorders and mental health)
  • The epidemiological evidence underpinning public health policies and strategies relating to such conditions
  • The translation of scientific evidence into general advice for the population

 


Module aims:

The module aims to allow students to:

  • To develop an understanding and appreciation of the role of nutrition in the aetiology and management of common diseases and disorders.
  • Develop integrated and applied knowledge of current nutritional evidence.
  • Display understanding of current practice and controversies relating to dietary approaches to managing health and disease. 
  • Develop skills in translating evidence and guidelines into information that is accessible for all individuals

Module content:

The module will include key aspects of dietetic practice, including:

  • The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience.
  • Nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health. 
  • Information governance and confidentiality.
  • The organisation of the health and social care system in the UK and role of managers within the healthcare system, governance of the profession, audit and evaluation of practice and how this could be used to drive innovation in healthcare.
  • Principles of good record keeping.

Current issues in professional practice will be explored in the context of modules delivered across Level 5 such as ethical dilemmas in patient feeding, in addition to opportunities to engage with service users, and other disciplines through inter-professional learning. 


Module aims:

The modules aims to support the development of clinical skills required for dietetic practice. This includes: a working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies; an ability to translate dietary and nutrition support principles into interventions that are based on clinical and nutritional assessment data, that enable patients and their carers to self-manage their condition; to develop as a reflective practitioner, showing including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

Module content:

The module will include key aspects of dietetic practice, including:

  • The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience.
  • Nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health. 
  • Information governance and confidentiality.
  • The organisation of the health and social care system in the UK and role of managers within the healthcare system, governance of the profession, audit and evaluation of practice and how this could be used to drive innovation in healthcare.
  • Principles of good record keeping.

Current issues in professional practice will be explored in the context of modules delivered across Level 5 such as ethical dilemmas in patient feeding, in addition to opportunities to engage with service users, and other disciplines through inter-professional learning. 


Module aims:

The modules aims to support the development of clinical skills required for dietetic practice. This includes: a working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies; an ability to translate dietary and nutrition support principles into interventions that are based on clinical and nutritional assessment data, that enable patients and their carers to self-manage their condition; to develop as a reflective practitioner, showing including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

Module content:

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings. Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• Cultural, educational, social and financial factors which affect individuals, groups and populations
• Development of knowledge, communication skills and professional competencies
• Applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation


Module aims:

The overall aim of this module is to enable experiential learning and development in health care settings under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills in line with HCPC Standards of Proficiency.  

Module content:

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings. Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• Cultural, educational, social and financial factors which affect individuals, groups and populations
• Development of knowledge, communication skills and professional competencies
• Applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation


Module aims:

The overall aim of this module is to enable experiential learning and development in health care settings under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills in line with HCPC Standards of Proficiency.  

Module content:

  • Overview of the major catabolic and anabolic pathways  
  • Lipoprotein metabolism  
  • Control of metabolic pathways: allosteric effectors, product inhibition
    etc.      
  • Neural and endocrine regulation of metabolic pathways
  • Mechanism of hormone action - second messengers, steroid hormones   
  • Integration of metabolism: carbohydrate, fat and protein metabolism
  • Metabolism in the fed and fasted state 
  • Metabolic adaptation: starvation
  • Metabolic response to disease e.g. cancer, infection  
  • Metabolic disorders: (the genetic basis of various diseases (for example inborn errors of metabolism), metabolic syndrome
  • One carbon metabolism  
  • Vitamin D Metabolism

Module aims:

This module aims to provide students with:

  • An introduction to human metabolism highlighting general concepts and key principles.  
  • A key understanding of how metabolic pathways are controlled at the cellular level.
  • An understanding of how individual metabolic pathways integrate to meet the needs of the body. 
  • An understanding of how metabolic abnormalities lead to disease.
  • Experience of using clinical data in the diagnosis of disease.    
  • Laboratory skills in obtaining and interpreting experimental data as part of a group activity using case study reports.

Module content:

  • Overview of the major catabolic and anabolic pathways  
  • Lipoprotein metabolism  
  • Control of metabolic pathways: allosteric effectors, product inhibition
    etc.      
  • Neural and endocrine regulation of metabolic pathways
  • Mechanism of hormone action - second messengers, steroid hormones   
  • Integration of metabolism: carbohydrate, fat and protein metabolism
  • Metabolism in the fed and fasted state 
  • Metabolic adaptation: starvation
  • Metabolic response to disease e.g. cancer, infection  
  • Metabolic disorders: (the genetic basis of various diseases (for example inborn errors of metabolism), metabolic syndrome
  • One carbon metabolism  
  • Vitamin D Metabolism

Module aims:

This module aims to provide students with:

  • An introduction to human metabolism highlighting general concepts and key principles.  
  • A key understanding of how metabolic pathways are controlled at the cellular level.
  • An understanding of how individual metabolic pathways integrate to meet the needs of the body. 
  • An understanding of how metabolic abnormalities lead to disease.
  • Experience of using clinical data in the diagnosis of disease.    
  • Laboratory skills in obtaining and interpreting experimental data as part of a group activity using case study reports.

Module content:

  • Review of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
  • Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics).
  • Historical principles of behaviour change and the modern development of health promotion and health education strategies.
  • Practical skills in behaviour change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
  • Psychology of eating behaviour in both normal and disordered eating.
  • Review of socio-cultural factors related to food and eating.
  • Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society.
  • Impact of class, ethnicity, income level and social expectation in food choice.
  • Role of organizations in delivering health, relevant organizational behaviour

Module aims:

Psychological and sociological influences are important components of nutrition related behaviour.  This module draws on and develops knowledge of sociological influences on nutrition introduced in level 4 and introduces relevant psychological and health promoting factors. These disciplines are central to the understanding of nutrition in context and practice dietetics and underpins future studies in level 6
(Public Health Nutrition) provides. 

This module aims: 

To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours

To develop basic skills in communication and relevant  counselling approaches

To develop an understanding of a range of psychological interventions used.

Module content:

  • Review of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
  • Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics).
  • Historical principles of behaviour change and the modern development of health promotion and health education strategies.
  • Practical skills in behaviour change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
  • Psychology of eating behaviour in both normal and disordered eating.
  • Review of socio-cultural factors related to food and eating.
  • Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society.
  • Impact of class, ethnicity, income level and social expectation in food choice.
  • Role of organizations in delivering health, relevant organizational behaviour

Module aims:

Psychological and sociological influences are important components of nutrition related behaviour.  This module draws on and develops knowledge of sociological influences on nutrition introduced in level 4 and introduces relevant psychological and health promoting factors. These disciplines are central to the understanding of nutrition in context and practice dietetics and underpins future studies in level 6
(Public Health Nutrition) provides. 

This module aims: 

To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours

To develop basic skills in communication and relevant  counselling approaches

To develop an understanding of a range of psychological interventions used.

Module content:

Research methodology and applied research

Experimental and non-experimental design

Role and use of audit in evaluating outcomes 

Literature and/or media review

Research ethics, health and safety, and issues of sustainability in research

Proposal writing

Data analysis - qualitative and quantitative

Statistics: subject specific


Module aims:

To equip students with skills required to locate and critically analyse primary research papers or appropriate media presentations;

To provide an understanding of the essential processes involved when conducting good scientific research;

To expose students to the importance of ethical and sustainable development considerations when conducting research in any discipline

Module content:

Research methodology and applied research

Experimental and non-experimental design

Role and use of audit in evaluating outcomes 

Literature and/or media review

Research ethics, health and safety, and issues of sustainability in research

Proposal writing

Data analysis - qualitative and quantitative

Statistics: subject specific


Module aims:

To equip students with skills required to locate and critically analyse primary research papers or appropriate media presentations;

To provide an understanding of the essential processes involved when conducting good scientific research;

To expose students to the importance of ethical and sustainable development considerations when conducting research in any discipline

Year 3 considers healthcare delivery, incorporating public health, clinical medicine and pharmacology, and diet therapy. You will also complete independent research and undertake a clinical placement.

Module content:

The module focuses on the more complex areas of dietetic practice, including reinforcement of topics introduced and discussed in level 5. For such conditions, processes of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience will be taught. Sessions will cover nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health, and will also deal with the ethical dilemmas often faced such as withholding or withdrawing feeding. Students will examine the evidence base for current dietetic treatment strategies, including the use of and legislation regarding nutritional supplements. Students will also consider the role of public health nutrition strategies alongside the clinical management of conditions.


Module aims:

The modules aims to equip students with the necessary enhanced clinical knowledge for their final placement. This includes being able to develop applied understanding of the nutritional management of diseases/disorders commonly encountered in primary, secondary and tertiary care sectors. The module aims to develop a critical approach to using research evidence to inform practice.

Module content:

The module focuses on the more complex areas of dietetic practice, including reinforcement of topics introduced and discussed in level 5. For such conditions, processes of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience will be taught. Sessions will cover nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health, and will also deal with the ethical dilemmas often faced such as withholding or withdrawing feeding. Students will examine the evidence base for current dietetic treatment strategies, including the use of and legislation regarding nutritional supplements. Students will also consider the role of public health nutrition strategies alongside the clinical management of conditions.


Module aims:

The modules aims to equip students with the necessary enhanced clinical knowledge for their final placement. This includes being able to develop applied understanding of the nutritional management of diseases/disorders commonly encountered in primary, secondary and tertiary care sectors. The module aims to develop a critical approach to using research evidence to inform practice.

Module content:

The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes, utilising experiences gained from placement 2 and taught content from other level 6 modules.

Students will study educational and teaching theories in the context of patient education, assessment, implementation of interventions, monitoring and evaluation of care (nutrition and dietetic care process), including development of an acceptable clinical vocabulary in preparation for their final placement.

Sessions will also support the development of the practice portfolio required for placement 3.


Module aims:

The aim of this module is to enable students to:

  • Master dietetic-specific skills in relation to complex conditions requiring dietary and nutrition support
  • Develop through working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies.
  • Translate dietary and nutrition support principles into interventions which are person-centred and are based on clinical, nutritional and psycho-social data.
  • Demonstrate ability as a reflective practitioner including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

Module content:

The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes, utilising experiences gained from placement 2 and taught content from other level 6 modules.

Students will study educational and teaching theories in the context of patient education, assessment, implementation of interventions, monitoring and evaluation of care (nutrition and dietetic care process), including development of an acceptable clinical vocabulary in preparation for their final placement.

Sessions will also support the development of the practice portfolio required for placement 3.


Module aims:

The aim of this module is to enable students to:

  • Master dietetic-specific skills in relation to complex conditions requiring dietary and nutrition support
  • Develop through working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies.
  • Translate dietary and nutrition support principles into interventions which are person-centred and are based on clinical, nutritional and psycho-social data.
  • Demonstrate ability as a reflective practitioner including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

Module content:

The practice placement will enable the student to develop and apply advanced working knowledge, and display competence in the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the entry level of the profession: 

  • The model and process of nutrition and dietetic practice
  • Applied knowledge of health promotion and public health strategies
  • Environmental factors - cultural, educational, social and financial - which affect individuals, groups and populations
  • Enhanced knowledge, communication skills and professional competencies

The placement will also allow students to apply knowledge and understanding of professional practice, and display leadership, including self-awareness and reflective practice 


Module aims:

The overall aim of this period of practical training is to give students the opportunity to consolidate their learning and development in the clinical environment in professional situations under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills to the point of proficiency required for registration with the HCPC.

Module content:

The practice placement will enable the student to develop and apply advanced working knowledge, and display competence in the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the entry level of the profession: 

  • The model and process of nutrition and dietetic practice
  • Applied knowledge of health promotion and public health strategies
  • Environmental factors - cultural, educational, social and financial - which affect individuals, groups and populations
  • Enhanced knowledge, communication skills and professional competencies

The placement will also allow students to apply knowledge and understanding of professional practice, and display leadership, including self-awareness and reflective practice 


Module aims:

The overall aim of this period of practical training is to give students the opportunity to consolidate their learning and development in the clinical environment in professional situations under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills to the point of proficiency required for registration with the HCPC.

Module content:

  • Review of the major disease processes and their descriptive terminology.
  • Risk factors for, classification and aetiology of the major diseases (e.g. disorders of the immune system, organ dysfunction, cancer)
  • Clinical assessment, diagnosis and treatment interventions (medical and surgical) in the management of major diseases and disorders
  • Integration of physiological systems and their impact on disease progression and management, including monitoring of measurable outcomes
  • Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions                       
  • Principles of pharmacokinetics and pharmacodynamics

Module aims:

The module provides a good understanding of medical terminology and disease classification. Students will gain an understanding of the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery. Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicine management. The module will communicate immunological and pharmacological knowledge relevant to the Health Care Professional.

Module content:

  • Review of the major disease processes and their descriptive terminology.
  • Risk factors for, classification and aetiology of the major diseases (e.g. disorders of the immune system, organ dysfunction, cancer)
  • Clinical assessment, diagnosis and treatment interventions (medical and surgical) in the management of major diseases and disorders
  • Integration of physiological systems and their impact on disease progression and management, including monitoring of measurable outcomes
  • Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions                       
  • Principles of pharmacokinetics and pharmacodynamics

Module aims:

The module provides a good understanding of medical terminology and disease classification. Students will gain an understanding of the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery. Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicine management. The module will communicate immunological and pharmacological knowledge relevant to the Health Care Professional.

Module content:

  • Public health nutrition strategy, policy, planning
  • Health and nutrition programme and project management
  • Health promotion, primary prevention and risk management 
  • Nutrition epidemiology and public health nutrition
  • Communication strategies in a public health setting

Module aims:

Students will explore the role of public health nutrition at the societal, community and individual level.  The module will examine health in its broadest context; as not just the absence of disease, but as social, mental and physical well-being, recognising the importance of health inequality on disease incidence and progression. Students will critically evaluate the concept of health as a human right, covering both ethical and political issues in this area. Students will discuss health inequalities and health care provision from a rights based delivery perspective at the national and international level.

Students will incorporate their knowledge of nutrition and of research methods to critically appraise the evidence base for best practice in nutrition and to explore the role of nutrition epidemiology in setting and measuring health policy. The module will also allow students to develop skills in business and innovation through the assessment of this module. Students will also develop and apply their knowledge of health and nutrition policy, targets and priorities to planning and evaluating health promotion interventions. The module will introduce the students to public health and the public health skills and knowledge framework.

Module content:

  • Public health nutrition strategy, policy, planning
  • Health and nutrition programme and project management
  • Health promotion, primary prevention and risk management 
  • Nutrition epidemiology and public health nutrition
  • Communication strategies in a public health setting

Module aims:

Students will explore the role of public health nutrition at the societal, community and individual level.  The module will examine health in its broadest context; as not just the absence of disease, but as social, mental and physical well-being, recognising the importance of health inequality on disease incidence and progression. Students will critically evaluate the concept of health as a human right, covering both ethical and political issues in this area. Students will discuss health inequalities and health care provision from a rights based delivery perspective at the national and international level.

Students will incorporate their knowledge of nutrition and of research methods to critically appraise the evidence base for best practice in nutrition and to explore the role of nutrition epidemiology in setting and measuring health policy. The module will also allow students to develop skills in business and innovation through the assessment of this module. Students will also develop and apply their knowledge of health and nutrition policy, targets and priorities to planning and evaluating health promotion interventions. The module will introduce the students to public health and the public health skills and knowledge framework.

Module content:

The module offers students the opportunity to engage in extensive independent study with supervision from a tutor/s. Students may have the opportunity to engage in a clinically-orientated project that may influence practice. 

Primary scientific sources should be used to a significant extent in addition to a thorough grounding in the secondary literature.

Guidance will also be given on procedures that need to be carried out before any data is collected, e.g. ethical approval and risk assessment; supervision during the research project; how to write a literature review; grading of evidence and guidelines, and how to present data and organise work.

 


Module aims:

To enable the student to engage in research (empirical or non-empirical) and the  interpretation of a selected topic relevant to their programme of study through the scholarly use of primary and other sources.

Module content:

The module offers students the opportunity to engage in extensive independent study with supervision from a tutor/s. Students may have the opportunity to engage in a clinically-orientated project that may influence practice. 

Primary scientific sources should be used to a significant extent in addition to a thorough grounding in the secondary literature.

Guidance will also be given on procedures that need to be carried out before any data is collected, e.g. ethical approval and risk assessment; supervision during the research project; how to write a literature review; grading of evidence and guidelines, and how to present data and organise work.

 


Module aims:

To enable the student to engage in research (empirical or non-empirical) and the  interpretation of a selected topic relevant to their programme of study through the scholarly use of primary and other sources.

Nutrition and Dietetics at the University of Chester

Nutrition and Dietetics at the University of Chester

Who you'll Learn from

Luke Davies

Programme Leader in Nutrition & Dietetics BSc
Luke Davies profile photo

Abigail Price

Programme Leader for Nutrition and Dietetics MSc
Abigail Price

Adam Longyear

Lecturer
Adam Longyear

How you'll Learn

Inclusivity is promoted throughout the course and students are taught through a mixture of teaching methods to accommodate different learning styles. Lectures and small group seminars are used to help you gain an in-depth understanding of the subject and its evidence base. Workshops, laboratory sessions and simulations will be used to help you apply knowledge and gain practical skills. Student interaction and participation is highly encouraged in all sessions, and you will be supported to undertake wider exploration of subjects and pursue your own study interests through independent learning. A wide range of creative and innovative assessment methods are used throughout the course to not only assess learning, but also enhance your employability skills. You will be assessed through a mixture of coursework, case studies, portfolio assessments, presentations, examinations and observed clinical assessments. Assessment also includes individual and collaborative work to help you develop team working skills essential for working as a dietitian. 

Beyond the Classroom

On this course, you’ll spend time out on placement where you’ll apply what you have learnt to real scenarios in the workplace, giving you genuine experience and insight that will prepare you for your future career.

 

Entry Requirements

120 UCAS points

UCAS Tariff

120 points

GCE A Level

 

Typical offer – BCC-BBC ; The department requires Biology as essential to entry, plus one other science which should include Chemistry, Biochemistry or Physics, but may include Geography, Environmental Science, Sociology, Psychology, Sport Science, or Physical Education.

BTEC

BTEC Extended Diploma, DDM but must contain sufficient science, specifically Biology.

International Baccalaureate

28 points including 5 in HL Biology and HL Chemistry

Irish / Scottish Highers

Irish Highers: H3 H3 H3 H3 H4 including H3 in Biology

Scottish Highers: BBBB including Biology

Access requirements

Access to HE Diploma (Science) must include 15 Level 3 credits in Biology at Distinction, and 12 Level 3 credits in Chemistry at Merit.

T Level

T Level Science - Merit

OCR Cambridge Technicals

OCR Extended Diploma: DDM but must contain sufficient science, specifically Biology.

Extra Information

Welsh Baccalaureate Advanced and A level General Studies will be recognised in our offer.  We will also consider a combination of A Levels and BTECs/OCRs. A GCSE grade C/4 (or above) in English Language and Maths is also required. Candidates must also:

  • Ideally visit a dietetic department, obtain similar relevant work shadowing experience, or attend dietetic awareness events prior to submitting an application
  • Attend a Dietetic Awareness Event, put on by either the University or by a local partnership NHS Trust, to help increase your knowledge and awareness of dietetics and help you gain an insight into what it is like to work as a dietitian and to be a Nutrition and Dietetics student
  • Satisfy NHS occupational health and ‘fitness for practice’ requirements.
  • Agree to an enhanced DBS criminal record check
  • Satisfy requirements for UK residency.

Candidates will normally be required to attend a personal interview, and applicants with qualifications other than those outlined above may be interviewed to clarify their application. Applicants offered interviews for NHS training programmes must now undertake a values based recruitment (VBR) process.

Safeguarding / Suitability

All successful candidates who receive an offer of a place for this course and choose the University of Chester as their Firm choice will be required to undergo checks with regards to their suitability to practice.

A couple of months prior to admission to this course, the University will contact you to request that you complete a self-declaration form detailing any relevant convictions or other information that you believe may have an impact upon your ability to undertake work with children or vulnerable adults.  You will also receive instructions on how to complete an online application for a Disclosure and Barring Service (DBS) check through the University as a registered body; there will be a charge for this.

Please note that the University does not accept previous DBS checks from other registered bodies or the update service.

For details about the cost of the DBS and for further information please visit our DBS web pages.

Students from countries outside the UK are expected to have entry qualifications roughly equivalent to UK A Level for undergraduate study and British Bachelor's degree (or equivalent) for postgraduate study. To help you to interpret these equivalents, please click on your country of residence to see the corresponding entry qualifications, along with information about your local representatives, events, information and contacts.

We accept a wide range of qualifications and consider all applications individually on merit. We may also consider appropriate work experience.

English Language Requirements

  • IELTS Academic: Undergraduate: 6.0 (minimum 5.5 in each band)
  • Postgraduate: 6.5 (minimum 5.5 in each band)

For more information on our English Language requirements, please visit International Entry Requirements.

Where you'll Study Wheeler, Chester

Fees and Funding

£9,250 per year (2024/25)

Our full-time undergraduate tuition fees for Home students entering University in 2024/25 are £9,250 a year, or £1,540 per 20-credit module for part-time study.

The University may increase these fees at the start of each subsequent year of your course in line with inflation at that time, as measured by the Retail Price Index. These fee levels and increases are subject to any necessary government, and other regulatory, approvals.

Students from the UK, Isle of Man, Guernsey, Jersey and the Republic of Ireland are treated as Home students for tuition fee purposes.

Students from countries in the European Economic Area and the EU starting in or after the 2021/22 academic year will pay International Tuition Fees.

Students who have been granted Settled Status may be eligible for Home Fee Status and if eligible will be able to apply for Tuition Fee Loans and Maintenance Loans.

Students who have been granted Pre-settled Status may be eligible for Home Fee Status and if eligible will be able to apply for Tuition Fee Loans.

Irish Nationals living in the UK or Republic of Ireland are treated as Home students for Tuition Fee Purposes.

£13,950 per year (2024/25)

The tuition fees for international students studying Undergraduate programmes in 2024/25 are £13,950. 

This fee is set for each year of study. All undergraduate students are eligible for international and merit-based scholarships which are applicable to each year of study.  

For more information, go to our International Fees, Scholarship and Finance section.

Irish Nationals living in the UK or ROI are treated as Home students for Tuition Fee Purposes. 

Your course will involve additional costs not covered by your tuition fees. This may include books, printing, photocopying, educational stationery and related materials, specialist clothing, travel to placements, optional field trips and software. Compulsory field trips are covered by your tuition fees.

If you are living away from home during your time at university, you will need to cover costs such as accommodation, food, travel and bills.

Course specific additional costs

Prior to admission to this course, you will be required to obtain a Disclosure and Barring Service (DBS) check through the University, for which there will be charge. 

For details about the cost of the DBS and for further information please visit: www.chester.ac.uk/dbs 

The University of Chester supports fair access for students who may need additional support through a range of bursaries and scholarships. 

Full details, as well as terms and conditions for all bursaries and scholarships can be found on the Fees & Finance section of our website.

Your Future Career

Job Prospects

Dietitians are qualified and regulated health professionals that assess, diagnose, and treat dietary and nutritional problems at an individual and population-based level. The demand for dietitians is growing rapidly, as they are becoming increasingly recognised as an essential health professional that can work in many different areas including the NHS, private practice, public health, the food and drink industry, medical nutrition, sports nutrition, the media, academia, and research.

We actively encourage our students to explore all career options and to pursue the career that is right for them. We host careers events for our students to provide insight and awareness into different dietetic careers and provide support with job application writing and interviews. This helps 100% of our UK full-time first degree leavers to go on to work and or study within 15 months after completing the course (Graduate Outcomes 2019/20).

Progression options

Cardiovascular Health and Rehabilitation MSc, PGDip, PGCert; Clinical Sciences and Nutrition MRes; Exercise and Nutrition Science MSc, PGDip, PGCert; Food Science and Innovation MSc; Human Nutrition MSc, PGDip, PGCert; Obesity and Weight Management MSc, PGDip, PGCert; Public Health Nutrition MSc, PGDip, PGCert

Careers service

The University has an award-winning Careers and Employability service which provides a variety of employability-enhancing experiences; through the curriculum, through employer contact, tailored group sessions, individual information, advice and guidance.

Careers and Employability aims to deliver a service which is inclusive, impartial, welcoming, informed and tailored to your personal goals and aspirations, to enable you to develop as an individual and contribute to the business and community in which you will live and work.

We are here to help you plan your future, make the most of your time at University and to enhance your employability. We provide access to part-time jobs, extra-curricular employability-enhancing workshops and offer practical one-to-one help with career planning, including help with CVs, applications and mock interviews. We also deliver group sessions on career planning within each course and we have a wide range of extensive information covering graduate jobs and postgraduate study.