BSc Nutrition and Public Health

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Comments about BSc Nutrition and Public Health - At the institution - Huddersfield - West Yorkshire

  • Objectives
    The 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 requirements
    Entry 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 title
    BSc Nutrition and Public Health
  • Course description
    Course 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

Other programs related to nutrition

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