Course summary

Overview Through this one-year course, you’ll develop the skills and knowledge to work as a nutritionist in the clinical and public health and food industry sectors.  You’ll study the theory behind nutritional sciences, exploring topics from food guidelines to biochemistry to the distribution and control of disease. You’ll also have sessions in our laboratories where you’ll complete food practical and nutritional assessment evaluations.  During practical sessions, you’ll learn about the assessments conducted as a nutritionist. We use patient case studies, so you might complete a nutritional assessment for a patient with Crohn’s disease, diabetes or perhaps analyse a person’s diet.  Many of our students complete public health nutrition-based projects for their dissertations, focusing on areas they’re hoping to develop a career in. Recent topics include exploring the impact of eating patterns during the menopause, health benefits of vegan and vegetarian diets, impact of dietary acculturation on food intake, and understanding and adherence to dietary guidelines.  Features and Benefits:

• Practical sessions - You’ll have practical sessions where you explore topics such as food composition, menu design for a specified population group, and how to conduct a nutritional assessment.

• Industry-standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.

• Teaching excellence - Our teaching team includes registered nutritionists, food scientists and a dietician.

• Accredited course - This course is an AfN accredited course. This means that when you graduate, you're eligible to apply for direct entry to the UKVRN Register as a Registered Associate Nutritionist (ANutr).