BSc (Hons)

Nutrition

Teaching & Learning

The tabs below detail what and how you will study in each year of your course. The balance of assessments and overall workload is indicative and may be subject to change.

What you'll learn

Study the mechanisms underpinning normal physiological function in the healthy human body. You will learn about the nervous system and the endocrine system, and the control of homeostasis will be introduced prior to consideration of the operation of key physiological systems in the body including the cardiovascular system, respiratory system, digestive system and renal system. Teaching will be delivered as a series of lectures, laboratory practicals and interactive tutorials.
Begin to understand microbiology and food science as you develop basic laboratory, practical and food skills.
Identify the knowledge, skills and professional practice required for the professional nutritionist and assess your own competencies identifying strengths and weaknesses,
Study the principles upon which the science of nutrition is based including requirements for nutrients and their role in maintaining health. You will explore the nutritional and physiological requirements of identifiable groups throughout the lifespan and consider factors that influence eating habits.
Gain an understanding of the chemistry of biological macromolecules and how this relates to function.
Gain an understanding of the sociological and psychological concepts underpinning health and illness. In addition, you will study the concept, theory and practice of health promotion and basic nutrition related research principles and statistics.
Study the mechanisms underpinning normal physiological function in the healthy human body. You will learn about the nervous system and the endocrine system, and the control of homeostasis will be introduced prior to consideration of the operation of key physiological systems in the body including the cardiovascular system, respiratory system, digestive system and renal system. Teaching will be delivered as a series of lectures, laboratory practicals and interactive tutorials.
Begin to understand microbiology and food science as you develop basic laboratory, practical and food skills.
Identify the knowledge, skills and professional practice required for the professional nutritionist and assess your own competencies identifying strengths and weaknesses,
Study the principles upon which the science of nutrition is based including requirements for nutrients and their role in maintaining health. You will explore the nutritional and physiological requirements of identifiable groups throughout the lifespan and consider factors that influence eating habits.
Gain an understanding of the chemistry of biological macromolecules and how this relates to function.
Gain an understanding of the sociological and psychological concepts underpinning health and illness. In addition, you will study the concept, theory and practice of health promotion and basic nutrition related research principles and statistics.

What you'll learn

Gain an understanding of the biochemical processes involved in the extraction of energy from food in humans and how that energy may be utilised to maintain and promote health.
Apply the principles of nutrition practice to a range of lifestyle related conditions and explore the underpinning genetics
Gain a deeper understanding of nutrition in the community, the wider determinants of public health and health inequality. You will explore working with groups and group facilitation to bring about behaviour change.
Develop the underpinning knowledge, skills and competencies related to nutrition practice. You will work towards the competencies required of a registered nutritionist and will demonstrate this learning journey through your Year 2 E-portfolio.
Further enhance your research knowledge and application, data handling and data manipulation skills. You are also introduced to the concept of critical evaluation and its importance when evaluating scientific research papers in relation to nutrition and dietetics.
Explore the origins of food and the underlying principles applied to food as a raw material and a processed commodity, investigate sensory properties of food and the principles and means by which food is preserved and its effects on health including current microbiological and other issues related to food safety
Explore the relationship between nutrition, physical activity and health
Gain an understanding of the biochemical processes involved in the extraction of energy from food in humans and how that energy may be utilised to maintain and promote health.
Apply the principles of nutrition practice to a range of lifestyle related conditions and explore the underpinning genetics
Gain a deeper understanding of nutrition in the community, the wider determinants of public health and health inequality. You will explore working with groups and group facilitation to bring about behaviour change.
Develop the underpinning knowledge, skills and competencies related to nutrition practice. You will work towards the competencies required of a registered nutritionist and will demonstrate this learning journey through your Year 2 E-portfolio.
Further enhance your research knowledge and application, data handling and data manipulation skills. You are also introduced to the concept of critical evaluation and its importance when evaluating scientific research papers in relation to nutrition and dietetics.
Explore the origins of food and the underlying principles applied to food as a raw material and a processed commodity, investigate sensory properties of food and the principles and means by which food is preserved and its effects on health including current microbiological and other issues related to food safety
Explore the relationship between nutrition, physical activity and health

What you'll learn

Explore the relationship between nutrition and sports performance. You will critically review the evidence base to inform dietary manipulation for competition.
Gain an overview of food supply, the corresponding nutrition issues and the underpinning links between policy and health. You will be able to critique nutritional issues while mindful of the external factors which can impact on nutritional health.
You will develop practical and theoretical research skills through the planning, conducting and presentation of findings of a research project (Primary research or Systematic-type review) with minimum supervision.
Gain knowledge of the role of diet, and other treatment approaches, in the treatment of common medical conditions in the community. You will be able to evaluate the evidence base for current practice and to determine the potential roles of the practicing Nutritionist, within the multi-agency team.
Develop your specific knowledge, skills and competencies directly related to the role of a Public Health Nutritionist in practice such as health inequalities, commissioning, wider public health agenda, project management and planning, collaborative working and reflection on students own CPD. You will be prepared for the job application process and professional practise. Key note speakers from the three main areas of employment; (industry, public sector and sport and exercise) are invited to inspire you about your potential future job prospects.
Explore the relationship between nutrition and sports performance. You will critically review the evidence base to inform dietary manipulation for competition.
Gain an overview of food supply, the corresponding nutrition issues and the underpinning links between policy and health. You will be able to critique nutritional issues while mindful of the external factors which can impact on nutritional health.
You will develop practical and theoretical research skills through the planning, conducting and presentation of findings of a research project (Primary research or Systematic-type review) with minimum supervision.
Gain knowledge of the role of diet, and other treatment approaches, in the treatment of common medical conditions in the community. You will be able to evaluate the evidence base for current practice and to determine the potential roles of the practicing Nutritionist, within the multi-agency team.
Develop your specific knowledge, skills and competencies directly related to the role of a Public Health Nutritionist in practice such as health inequalities, commissioning, wider public health agenda, project management and planning, collaborative working and reflection on students own CPD. You will be prepared for the job application process and professional practise. Key note speakers from the three main areas of employment; (industry, public sector and sport and exercise) are invited to inspire you about your potential future job prospects.

Option modules may include

Enhance your prior academic and placement learning by engaging in practical experience in professional nutrition practice, applying skills specific to the placement setting and integrating this work-related learning with your personal and professional development planning.
Enhance your prior academic and placement learning by engaging in practical experience in professional nutrition practice, applying skills specific to the placement setting and integrating this work-related learning with your personal and professional development planning.

This course offers the opportunity to take a ‘sandwich’ year – a year of paid employment in industry which will build your skills and experience. This is usually taken between the second and third year of your degree, typically making your course four years in total.

Students who choose the sandwich route find it helps with both their studies and getting a job after graduation. It can build your confidence, contacts, and of course your CV. Leeds Beckett advertise lots of placement opportunities and provide support in helping you find the right placement for you.