Dietetics BSc (Hons)

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year one
Biochemistry
Year: 1

This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail

Human Physiology & Anatomy
Year: 1

This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.

Medical Cell Biology
Year: 1

This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.

Chemistry and Pharmacology
Year: 1

This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.

Practical and Laboratory Skills
Year: 1

This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.

Introduction to Nutrition, Study Skills & Biostatistics
Year: 1

This module introduces the basic scientific concepts of human nutrition and the principles of healthy eating, along with an introduction to learning in a university setting, including scientific information retrieval and handling. It also introduces the basic statistical methods essential to scientific analysis and the use of selective software packages for the analysis and presentation of data. Teaching methods include lectures, computer laboratory classes and tutorials.

Psychology Applied to Health
Year: 1

The focus of this module is to introduce psychological perspectives to examine contemporary health issues. The module will introduce students to the field of health psychology, and provide an awareness of the role of psychological theory to understand health behaviour. Important themes are the relationships between human behaviour and health outcomes, and the importance of psychological processes to understand and change health behaviours.

Year two
Clinical biochemistry
Year: 2

This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.

Pathophysiology
Year: 2

This module is designed to provide understanding of key concepts in pathology sufficient to underpin further study in the biomedical sciences

Immunology
Year: 2

This module is designed to provide students with an understanding of the key concepts in immunology sufficient to underpin further study in the biomedical sciences

Food science
Year: 2

The module provides an integrated overview of food science and technology including principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

Epidemiology and statistics
Year: 2

This module is designed to provide understanding of key concepts in epidemiology and statistics sufficient to underpin further study in nutrition science.

Assessment of Nutritional Status
Year: 2

This module is designed to promote an understanding of the fundamentals of body composition and the principles, uses and limitations of anthropometry and dietary assessment methodology for the evaluation of nutrient intake data and nutritional status of individuals and groups.

Nutrition Through the Lifecycle
Year: 2

This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.

Biosciences for Nutrition
Year: 2

This module introduces Nutrition students to the basic concepts of Pharmacology, Genetics and Microbiology, sufficient to underpin further study.

Dietetics Professional Practice UG
Year: 2

This module uses formal teaching methods incorporating practical and skills based learning to prepare the learners for practice-based learning experiences and for a professional career.

Future Orientated Professional Skills Development
Year: 2

This module encourages students to focus on SMART Careers Action Planning to target experiential learning opportunities including, but not limited to, Diploma in Professional Practice placements, work and / or study abroad, part time employment opportunities', volunteering and internships, to further enhance their career prospects. It will allow them to understand and prepare for a and successfully participate in a range range of selection methods used in recruitment.

Year three
Health Promotion and Nutrition Education
Year: 3

This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling.

Biochemistry and Molecular Nutrition
Year: 3

This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Clinical Nutrition
Year: 3

This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.

Diet and clinical medicine
Year: 3

This module provides an integrated study of the role of diet therapy in the treatment of disease. Building on the concepts developed in module NUT503 Clinical Nutrition in semester 1, it explores the rationale for and application of dietary modifications for patients with specific diseases and the means of evaluating dietary treatments. This knowledge is integrated with an understanding of the medical aspects of common disease states.

Nutrition Research Methodology
Year: 3

This module gives an integrated overview of nutrition and food research as the basis for advancing knowledge to inform practice in dietetics, the production and promotion of foods for commerce and health, and future research. The value of the scientific literature, and the rationale and inherent limitations of research are explained. Quantitative research methodology and a selected range of experimental approaches are described and critically evaluated. The module includes practical sessions, seminars, tutorials, a literature review, and a presentation.

Food, Nutrition and Dietetics Research project
Year: 3

This module provides experience of the research process and involves the final planning, organisation, conduct, critical analysis and reporting of a substantial, independent, original, research study undertaken within the field of food and nutrition under the supervision of a member of academic or academic related staff.

Year four
Dietetics Practice-Based Learning 1
Year: 4

This is a 14-week practice-based learning module within a dietetics department approved for training learners, incorporating tutorials and seminars as appropriate. It will allow learners to begin developing the skills and knowledge required for safe and effective dietetic practice.

Dietetics Practice-Based Learning 2
Year: 4

This module is a 14-week practice based module within an integrated health care setting and/or public health environment approved for training dietetic learners. This module incorporates practical experience with solution-focused tutorials and seminars using model and process for nutrition and dietetics practice to integrate theory and practice. It will allow learners to demonstrate competency in the skills and knowledge required for effective and safe dietetics practice with transferable employability skills to work in a patient-centred manner to demonstrate clinical competency and become a competent practitioner who can deliver effective, evidence-based and quality-driven care.

Dietetic Clinical Competency
Year: 4

This module allows learners to demonstrate clinical competence by the application and integration of academic and learning from practice based experiences completed throughout the course.

Dietetic Professional Competency
Year: 4

This module allows students to demonstrate competence in professional dietetics practice by the integration of academic and practice-based learning modules completed throughout the programme.