ObjectivesThe science of nutrition has advanced to the stage where many of the functions of the nutrients and their relationships with health are known in precise biochemical detail. This essential aspect of nutrition research is continuing at an accelerating rate. However the progress in making use of that vital information for the benefit of the population as a whole is much slower. A similar situation exists with regard to food hygiene and food safety where a knowledge of the problems is not matched by the necessary improvement in food handling procedures to minimise the risks of food poisoning. The communication of health messages is every way as important as fundamental research and new efforts are needed to transmit these messages clearly and convincingly. # Nutrition and Public Health BSc(Hons)
Entry requirementsEntry Requirements Typical points score for entry 200 points. In addition you will normally need a grade C or above in GCSE Mathematics and English
Academic titleBSc Nutrition and Public Health
Course descriptionCourse Structure
Year 1
Catering for Health
Food, Nutrition, Lifestyle and Health Molecules, Cells and Organisms
World of Microbes
Quantitative Analysis
Communication, IT and Study Skills
Year 2
Principles of Nutrition and Health Food Preservation and Safety Epidemiology and Public Health Sensory Analysis and Product Development Food, Digestion and Metabolism
Food in Society
Year 3 Supervised Work Experience
The value of the work placement cannot be over-emphasised in terms of its benefits to your professional development and subsequent employability. The placements will reflect the major aims of the course by involving students in health monitoring and health improvement initiatives generated by health promotion units and community or hospital dietetics departments. The wide range of experiences and responsibilities encountered during the placement year are used to enhance the final year teaching.
Year 4
Food, Nutrition and Health Education
Applied Nutrition and Health Food Poisoning and Food Intolerance
Exercise, Nutrition and Health
Research Methodology and Project