Nutrition and Dietetics BSc Hons | University of Chester

Accreditations

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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.

Nutrition and Dietetics BSc (Hons)

Why You'll Love It

Well-established collaboration with healthcare providers

woman in uniform in kitchen with other people

Wider learning from a department of experts

Nutrition and Dietetics student smiling at lecturer

Practical teaching in state-of-the-art facilities

Students in Nutrition and Dietetics Simulation Session

Nutrition and Dietetics at the University of Chester

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.

Modules

This foundational module explores the anatomy and physiology of major organ systems and introduces key biological and biochemical principles relevant to nutrition and health. You'll study homeostasis, neural and hormonal control, metabolism, energy balance, digestion, respiration, and circulation. The module covers genetics, epigenetics, and how nutrients influence gene expression and cellular function. You’ll also explore enzyme activity, biomolecules, and the chemical and structural foundations of cells. Practical skills in data processing and lab techniques are developed throughout. This module provides essential scientific knowledge to understand how the body functions—and how nutrition and the environment shape health and disease.

Module content will include:

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.
Structure and function of major biomolecules
Metabolism and metabolic pathways
Practical techniques and data processing
Action and properties of enzymes and coenzymes
Introduction to key concepts in Chemistry
Introduction to cellular structure & function

This module explores the complex world of food systems and consumer behaviour, linking food production to nutrition and public health. You'll examine how food moves from farm to fork, covering sustainability, policy, food labelling, and waste. Learn about production methods, UK food landscapes, and the influence of stakeholders and lobbyists. Delving into the consumer side, you'll explore food choice, marketing, safety, and communication methods. The final section focuses on foods, nutrients, and dietary patterns, teaching you about meal planning, portion sizes, sustainability, and the use of tools like Nutritics—preparing you to analyse and design diets in real-world, practical contexts.

Module content will include:

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

This skills-focused module equips you with essential academic and professional tools for success in nutrition and life sciences. You'll explore how to search, read, and reference scientific literature using APA style and tools like EndNote or Zotero. You'll build confidence in written, oral, and visual communication, alongside key IT and presentation skills. Through data analysis, you'll develop your understanding of statistics and qualitative methods. Critical thinking is central—learning to evaluate evidence and arguments effectively. Finally, you’ll enhance your professional development with skills in time management, ethics, teamwork, and academic integrity—helping you thrive both at university and in future careers.

The module content will include:

Literature & referencing skills:
- Types of scientific literature and different writing styles
- Literature searching skills
- Reading academic literature
- When and how to reference (APA referencing style)
- Use of reference management software (e.g. EndNote, Zotero)
Communication, presentation and IT skills:
- Data presentation
- Forms of academic writing within life sciences and the use of appropriate scientific language
- Report writing (Word processing)
- Oral presentation skills (PowerPoint including audio capture function)
- Poster presentations
Data analysis skills:
- Descriptive statistics
- Inferential statistics
- Qualitative inquiry including framework analysis
Professional development skills:
- Academic integrity policy
- Research ethics
- Independent and group work
- Time and task management
- Note-taking skills
- Revision skills
- Professional practice
Critical Thinking skills:
- Assessing credibility and plausibility of claims
- Neutrality, reputation, and bias
- Strength/weakness of arguments
- Recognising sound vs flawed logical reasoning

This engaging module introduces key concepts in human nutrition through three interconnected units. First, Science of Energy and Nutrients explores essential macronutrients, micronutrients, energy balance, and the gut microbiome, laying a strong scientific foundation. Next, Nutritional (A–F) Assessment teaches you how to measure and interpret body composition, diet, and clinical indicators—translating nutritional theory into real-world health insights. Finally, Applied Nutrition looks at nutrition across the lifecycle—from early development to menopause—alongside the role of epidemiology. Designed around the BDA curriculum, this module helps you build the skills and knowledge to understand, assess, and apply nutritional science in diverse contexts.

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

2. 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

3. 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 Aim

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

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.

The information listed in this section is an overview of the academic content of the course that will take the form of either core or option modules and should be used as a guide. We review the content of our courses regularly, making changes where necessary to improve your experience and graduate prospects. If during a review process, course content is significantly changed, we will contact you to notify you of these changes if you receive an offer from us.

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.

Modules

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.

This module introduces key concepts in research methodology, preparing you to design, conduct, and evaluate studies in nutrition and health. You’ll explore experimental and non-experimental research designs, alongside the role of audits in assessing outcomes. Learn how to conduct critical literature and media reviews, and develop your skills in writing research proposals. The module covers both qualitative and quantitative data analysis, supported by subject-specific statistics. You'll also engage with essential considerations such as research ethics, health and safety, and sustainability—ensuring you can carry out responsible and impactful research in both academic and applied settings.

Module content includes:

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

This module offers an in-depth exploration of how food and nutrients influence the development and management of major health conditions. You’ll examine the scientific and epidemiological evidence behind diseases such as cancer, diabetes, cardiovascular and gastrointestinal disorders, mental health issues, and more. The module also explores how this evidence shapes public health policies and nutrition strategies. Importantly, you'll learn how to translate complex research into clear, practical dietary advice for individuals and the wider population—equipping you with the skills to bridge the gap between science and real-world health promotion.

The module content includes:

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

This dynamic module explores the psychological and sociological influences on health, lifestyle, and eating behaviour. You’ll be introduced to health psychology theories that explain health behaviours, including motivation, personality, and social factors. The module traces the evolution of behaviour change approaches and health promotion strategies, equipping you with practical counselling skills such as motivational interviewing and cognitive behavioural techniques—including the use of telehealth. You’ll also examine the psychology of eating, from everyday habits to disordered behaviours. Finally, sociological perspectives highlight how class, culture, income, and identity shape food choices, alongside the role of organisations in supporting health and wellbeing.

Module content will include:

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 organisations in delivering health, relevant organisational behaviour.

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.

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

Not less than 450 hours of placement related learning is required. Time lost due to absence must be recovered in line with professional requirements.

This module explores the fascinating world of human metabolism, focusing on how the body processes nutrients for energy and function. You’ll examine key anabolic and catabolic pathways, lipoprotein metabolism, and how metabolism is regulated by neural, hormonal, and biochemical signals. Topics include the role of hormones, second messengers, and metabolic control mechanisms like allosteric regulation. You'll study how metabolism adapts in fed, fasted, and starved states, as well as during illness. The module also covers metabolic disorders—such as inborn errors and metabolic syndrome—plus specialised topics like one-carbon metabolism and vitamin D. It provides a strong foundation in applied metabolic science.

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

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.

Modules

This module gives you the opportunity to undertake an in-depth independent research project with support from an academic supervisor. You may explore a clinically-focused topic with the potential to inform real-world practice. You'll critically engage with both primary scientific sources and secondary literature, building strong evidence-based knowledge. The module also guides you through key research processes—including ethics approval, risk assessment, literature reviewing, and evidence grading. You'll learn how to present your findings effectively, manage your project independently, and apply your research skills in a professional context—developing confidence for future academic or clinical careers.

This module provides a comprehensive overview of major disease processes, covering key terminology, risk factors, classification, and causes of conditions like immune disorders, organ dysfunction, and cancer. You’ll learn about clinical assessment, diagnosis, and medical and surgical treatment options. The module highlights how different physiological systems interact during disease progression and management, including how outcomes are monitored. Importantly, it explores the role of nutrition as a supportive treatment, addressing drug-nutrient interactions. You’ll also study the basics of pharmacokinetics and pharmacodynamics, gaining insight into how drugs work in the body and their impact on health and nutrition.

The module content includes:

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

This module focuses on the key elements of public health nutrition, covering strategy, policy, and planning to improve population health. You’ll learn how to design, manage, and evaluate health and nutrition programmes and projects. The module emphasises health promotion, primary prevention, and risk management to reduce disease burden. Explore nutrition epidemiology to understand how dietary patterns affect public health outcomes. Effective communication strategies in public health settings are also covered, equipping you to engage communities and stakeholders with impactful nutrition messages that drive behaviour change and support healthier societies.

Module content will include:

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

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.

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

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.

How You'll Learn

Inclusivity is promoted throughout the course and you 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.

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.

All teaching is delivered by experienced academics and practitioners, with the fundamental principles of the Chester Future Skills Curriculum at its core - building your subject competence, confidence, and key transferable skills to shape you into a world-ready Chester graduate.

Medical staff and students walking down a corridor.

Clinical Skills and Simulation Facilities Tour

Entry Requirements

120UCAS 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) or Key Skills and Functional Skills in English Language and Maths is 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.

Applicants for this programme need to demonstrate they can meet the following English Language Requirements:

IELTS Academic 7.0 with no less than 6.5 in each band

Fees and Funding

£9,535per year for a full-time course (2025/26)

Our full-time undergraduate tuition fees for Home students entering University in 2025/26 are £9,535 a year, or £1,590 per 20-credit module for part-time study.

You can find more information about undergraduate fees on our Fees and Finance pages.

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 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.

£14,450*per year for a full-time course (2025/26)

The tuition fees for international students studying Undergraduate programmes in 2025/26 are £14,450 per year for a full-time course. This fee is set for each year of study.

The University of Chester offers generous international and merit-based scholarships, providing a significant reduction to the published headline tuition fee. You will automatically be considered for these scholarships when your application is reviewed, and any award given will be stated on your offer letter.

For courses with a Foundation Year, the tuition fees for Year 1 are £10,750 and £14,200 for Years 2-4 in 2025/26.

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.

The NHS Learning Support Fund provides additional funding for eligible healthcare students studying nursing, midwifery, social work, and nutrition and dietetics. Further details can be found on the NHS Learning Support Fund page on our website.

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 and you need to undertake a Fitness to Practice assessment with Occupational Health to ensure suitability for the course.

Visit DBS for details about the cost for further information.

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 and Finance section of our website.

Who You'll Learn From

Luke Davies

Senior Lecturer

Abigail Price

Senior Lecturer

Richard Silvioli

Lecturer

Jess Cristofoli-king

Senior Lecturer

Where You'll Study Exton Park and Wheeler, Chester

The location

Health and Social Care simulation suite

Students working in the Nursing simulation suite

Modern learning resources and library

Seaborne library, seating and reception area.

Student Services

Chapel, chaplaincy and multi-faith spaces

Accommodation

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
Food Science and Innovation MSc
Human Nutrition MSc
Lifestyle Medicine (Obesity) MSc
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.

Nutrition and Dietetics BSc (Hons)

Don't Settle, Strive

Dietetic Awareness Days

Accreditations

Course Summary

Nutrition and Dietetics BSc (Hons)

Why You'll Love It

Well-established collaboration with healthcare providers

Wider learning from a department of experts

Practical teaching in state-of-the-art facilities

Nutrition and Dietetics at the University of Chester

What Our Students Think

What You'll Study

Modules

Modules

Modules

How You'll Learn

Clinical Skills and Simulation Facilities Tour

Entry Requirements

Fees and Funding