Nutrition BSc | Middlesex University London
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Nutrition BSc

Learn about the course below
Code
B400
Start
Autumn 2018
Duration
3 year full-time or 4 year with sandwich year
6 years part-time.
Attendance
Full-time
Part-time
Fees
£9,250 (UK/EU) *
£13,000 (INT) *
Course leader
Dr Neville Hall

There is an ever-growing body of research, which highlights the relationship between diet, health, disease and sport performance. Research findings can often be in direct conflict, leading to public confusion about dietary requirements for health and the health risk associated with the consumption of certain foods such as those rich in sugar, fats and salt. Nutritionists play a key role in not only creating but also making sense of this body of scientific research and translating it into nutritional advice or policies.

Why study BSc Nutrition at Middlesex University?

This nutrition course is designed to provide you with a sound knowledge of how the human body uses nutrients and the relationship between diet, health, sports performance and disease. It also aims to help you to develop your employability skills, including communication, creative thinking, numeracy, problem-solving, research and team working, and time management skills.

You have the opportunity to expand your degree course and practical skills by completing a 12-month placement in your third year before returning for your final year of study. If you complete the placement you will graduate with a BSc Nutrition (Professional Practice) degree, highlighting the additional practical skills that you will gain to future employers.

You will have support from a dedicated Employability Advisor to find a placement that matches your interests. Members of the Nutrition Society can take advantage of its Internship Programme, whilst other potential placement opportunities include sports clubs, Unilever, GSK and Nestle, and NHS Primary Care trusts for public health nutrition placements.

Course highlights

  • This is a multi-disciplinary course covering the essentials of human nutrition
  • Our staff are student-centred staff and will aim to help you achieve your full potential
  • The use of innovative technology will enhance the learning, teaching and assessment you experience
  • There is a clear focus on developing the knowledge and skills required for employment
  • Enhance your employment prospects with the optional year-long placement and graduate with a BSc Nutrition (Professional Practice)

What will you study on the BSc Nutrition?

At the beginning of your course, you will review the basic sciences related to nutrition - molecular biology, biochemistry, physiology, human nutrition, food science and generic scientific and employability skills. As a second year student, you will explore advanced topics in nutrition, including the relationship between diet and health, nutrition through the human lifecycle, mechanisms by which diet influences human health and disease, food policy, and research and employability skills. In your final year, you will examine specialised topics in nutrition, including clinical nutrition, sport and exercise nutrition, and public health nutrition as well as carry out your own research.

What will you gain?

As well as an in-depth knowledge of the relationship between diet and health, human performance and disease, you will gain the practical skills to assess the nutritional status of humans in health or disease. You will be aware of the factors that influence food choice and nutritional policies. Additionally, you will understand the nutritional requirements at both molecular and population levels for humans. You will also have an appreciation of the need to be commercially aware and innovative, and understand the importance of research in the advancement of nutritional knowledge and evidence based practice.

  • Year 1 modules

    • Nutritional Practice (30 credits) - Compulsory

      This module aims to provide a wide range of practical, analytical and data handling skills you will need throughout your degree. It will also give you a solid foundation in employability skills such as teamwork, using information technology, communicating information and study skills.

    • Human Sciences (30 credits) - Compulsory

      This module aims to provide you with the knowledge and understanding of human anatomy and physiology required to underpin your future learning. The unifying theme of homeostasis is used to show how a healthy structure and function are maintained and how failures of homeostasis can result in disease.

    • Cell Biology and Genetics (15 credits) - Compulsory

      This module explores the cell as the basic functional unit of life investigating the structure and function of cell components and introducing the cell cycle and the biology of disease. Concepts of evolution and the principles of inheritance are explained at the molecular level.

    • Metabolic Biochemistry (15 credits) - Compulsory

      The main aim of this module is to introduce the key metabolic pathways of energy metabolism. You will acquire the skills and underpinning knowledge to pursue further studies in biochemistry.

    • Principles of Human Nutrition (30 credits) - Compulsory

      The module introduces the principal aspects of human nutrition. The aim of the module is to provide you with a wide breadth of knowledge in human nutrition.

  • Year 2 modules

    • Research Methods and Professional Development (30 credits) - Compulsory

      The module aims to provide you with the skills necessary to plan, implement, analyse and report project-based work, with the focus on preparation for the final year project module. The module also develops core research skills fundamental to a scientific research design, irrespective of discipline. Specific research skills include analytical techniques appropriate to individual programme requirements.

    • Diet and Health (30 credits) - Compulsory

      The module covers issues relating to human nutrition during the life cycle in both health and disease. It also explores scientific evidence and current issues relating to diet, health and disease. Additionally, you will gain an appreciation of the genetic, molecular, and physiological basis of nutritional disorders.

    • Nutritional Biochemistry (30 credits) - Compulsory

      The module covers not only the nutritional requirements but also their functions of nutrients at the cellular and molecular level. It also aims to develop your appreciation of metabolic disorders and the current knowledge of nutrient-gene interactions in health and disease.

    • Food and Nutrition Science (30 credits) - Compulsory

      The module provides an understanding of aspects of nutrition, food chemistry, food microbiology, sensory science, functional food ingredients, food packaging, food safety, and food regulations so you can provide informed nutritional advice and evaluate food products. It also aims to provide you with a wide range of practical, analytical and data handling skills.

  • Optional Placement

    • Placement for Employability (120 credits) - Optional

      This practical experience module provides the means for you to link academic work with a 'real world' situation to conceptualise the meaning of theory in the wider world context. This module will allow you to gain transferable and graduate skills necessary for future career paths and employment. It is envisaged you will reflect upon areas of knowledge relevant to the placement learning experience and develop personal knowledge through a review of your learning. It will also give you the opportunity to enhance your skills of self-expression, communication, self-reliance and co-operation.

      By completing this year-long placement you will graduate with the degree title of BSc Nutrition (Professional Practice).

  • Year 3 modules

    • Clinical Nutrition (30 credits) - Compulsory

      This module aims to cover the scientific basis underlying nutritional support, medical ethics and nutritional counselling. It provides a review of the relevant physiology, pathophysiology, nutritional support and dietetic application for common disorders.

    • Sport and Exercise Nutrition (30 credits) - Compulsory

      The module is designed to provide you with the theoretical and practical knowledge of how optimal nutrition can help to minimise the risk of sports injuries, enhance performance and promote recovery from injury.

    • Public Health Nutrition (30 credits) - Compulsory

      The module takes an interdisciplinary and intercultural approach to nutrition and health challenges facing the world. It aims to provide you with an understanding of the nutritional factors that influence health from a local, national and global perspective. Additionally, it examines evidence-based approaches to the prevention, management and control of nutritional disorders of public health concerns.

    • Dissertation (30 credits) - Compulsory

      This module will build on the skills you have acquired when undertaking previous modules and from the knowledge gained throughout the programme. Further development of analysis, critical thinking and scientific literary style will be promoted. You will be enabled to pursue areas of individual interest in the subject area appropriate to your target award and will have the opportunity of gaining increased theoretical and practical knowledge in a chosen specialist field. Individual research experience will be gained in an area that may provide future employment opportunities. Personal responsibility for own learning through self-directed study and supervised preparation will be fostered. It is an integral part of the degree programme, furthering the development of skills in critical analysis and reflection.

You can find more information about this course in the programme specification. Module and programme information is indivative and may be subject to change.

How is the BSc Nutrition taught?

You will be taught using a range of methods and techniques including:

  • Lectures will introduce you to key information and knowledge
  • Seminars will reinforce the knowledge provided in lectures by undertaking problem solving exercises and group discussions
  • Laboratory classes will help you acquire practical and research skills
  • Group or individual tutorials will be tailor-made sessions addressing specific subject areas as the need arises and helping you to develop communication, leadership and team-working skills
  • Individual projects will take place in the final year and all projects will be supervised by an appropriate and designed to help you develop your critical thinking and research skills

A range of online resources will also be used, designed to support the teaching provided by the lecturers

Assessment

Your knowledge and understanding is assessed by both summative and formative assessments, which include seminar presentations, written assignments, laboratory reports, portfolios, group project, dissertation, practical and theory examinations.

  1. UK & EU
  2. International
  3. How to apply
  1. UK & EU
  2. International

How can the BSc Nutrition support your career?

This degree can be applied to a wide variety of careers such as dietitian, nutritional therapist, science writer, or product quality researcher. You could choose to focus directly on nutrition and work in such roles as nutrition advisor, sports nutritionist, food scientist, food technologist, health promotion specialist, health trainer, teacher, academic or researcher.

Typical employers of nutrition graduates can include:

  • NHS
  • Public Health England
  • food manufacturing industry
  • catering and hospitality
  • grocery and related retailing

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