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Nutrition
Undergraduate course
BSc (Hons)

Nutrition

International Scholarships available

Overview

Nutrition plays a key part in the promotion of good health and the primary prevention of diet-related illness in communities and populations. You will learn how to become a critically reflective practitioner throughout this science-based course, and gain practical experience in our state-of-the-art health science and catering laboratories. You will undertake work-based placements where you will be able to apply your expertise and refine your practical skills, and you will have the option of undertaking a sandwich placement in year three.



Research Excellence Framework 2014
Research Excellence Framework 2014: 20% of our research in the Public Health, Health Services and Primary Care unit is world leading or internationally excellent.

Accredited by:

Careers in nutrition are developing and expanding, and through work placements you will experience the wide variety of roles available. You will undertake an extended placement in an area such as the food industry, producers of specialist nutrition products, health promotion or research. Students have previously chosen overseas placements in the USA, Nepal or Uganda as part of the University-wide volunteering programme.

You will develop group skills by delivering your own nutrition awareness event, and throughout the course you will learn skills which are appealing and desirable to employers.

We understand that full-time study does not suit everyone. That’s why we offer courses which give you the opportunity to decide where, when and how you can get involved in learning. Studying a distance learning course offers the convenience and flexibility to make education work for you. Whether you’d like to fit your studies around childcare, develop your skills while working or, quite simply, want to learn from the comfort of your own home, we can help you gain a qualification at a time and pace that suits your lifestyle.

Like our students on campus, you will have the same excellent teaching and learning resources, however you’ll find these online instead of in a lecture theatre. Not only are all the modules taught online, but you will also have access to an online community and more than 140,000 books and journals in our online library.

Visit our Distance Learning Website

Course Features

  • Professional accreditations
  • Placements
  • Sandwich year
  • Specialist facilities
  • Real-life projects
  • Expert careers service
  • 24/7 Library
  • University accommodation
  • TEF Silver Award
Play BSc (Hons) Nutrition - Kate Austin, Senior Lecturer Video
BSc (Hons) Nutrition - Kate Austin, Senior Lecturer

Entry Requirements

112
POINTS REQUIRED
If you're applying via UCAS, find out more about how your qualifications fit into the UCAS tariff.
UCAS Tariff Points: 112 points required. (Minimum 72 from two A Levels or equivalent, excluding Critical Thinking and General Studies. A minimum of 40 points at A Level or equivalent must be from a science subject. If you are studying Biology, Chemistry and Physics to meet this requirement you must also achieve a 'Pass' in the practical assessment, where that practical assessment is separated (from 2017)).
If you're applying via UCAS, find out more about how your qualifications fit into the UCAS tariff.
Additional Requirements:
GCSEs:
GCSE English Language and Maths at Grade C or above (Grade 4 for those sitting their GCSE from 2017 onwards) or equivalent. Key Skills, Functional Skills and the Certificate in Adult Numeracy/Literacy are accepted in place of GCSEs.
Access to HE Diploma:
Pass overall with a minimum of 112 UCAS tariff points in Science. Must include at least 15 Distinctions.
Scottish Awards:
Minimum of 5 subjects at Grade B at Higher Level. At least one science subject normally required.
Irish Leaving Certificate:
5 subjects at Higher Level at Grade C1 or above of which at least 3 must be at B2. Must include Grade B2 in a Science.
Selection Criteria:
We do not select applicants by interview, but your supporting personal statement should indicate that you have a strong interest in food and nutrition and understand the role of a Public Health Nutritionist. It should also show good evidence of both oral and written communication skills and team working.
Health and Enhanced Criminal History Checks
Satisfactory health and enhanced criminal history checks will be required by all applicants prior to acceptance on the course. For further information on DBS checks, click here.

The DBS in the UK is currently not able to conduct overseas criminal record checks. International applicants, those without British Citizenship and British Citizens with a significant period of overseas residency therefore require a criminal records check or certificate of good conduct from their home/overseas country prior to entry on to the course. A UK DBS check will be required after enrolment.

International Baccalaureate: 25 Points (including 6 from Higher Level Biology).

English Language Requirement: IELTS 6.5 with no skills below 6.0, or an equivalent qualification. The University provides excellent support for any applicant who may be required to undertake additional English language courses.
Mature Applicants
Our University welcomes applications from mature applicants who demonstrate academic potential. We usually require some evidence of recent academic study, for example completion of an access course, however recent relevant work experience may also be considered. Please note that for some of our professional courses all applicants will need to meet the specified entry criteria and in these cases work experience cannot be considered in lieu.

If you wish to apply through this route you should refer to our University Recognition of Prior Learning policy that is available on our website.

Please note that all applicants to our University are required to meet our standard English language requirement of GCSE grade C or equivalent, variations to this will be listed on the individual course entry requirements.

UCAS Tariff Points:112 points required. (Minimum 72 from two A Levels or equivalent, excluding Critical Thinking and General Studies. A minimum of 40 points at A Level or equivalent must be from a science subject. If you are studying Biology, Chemistry and Physics to meet this requirement you must also achieve a 'Pass' in the practical assessment, where that practical assessment is separated (from 2017)).
If you're applying via UCAS, find out more about how your qualifications fit into the UCAS tariff.
Additional Requirements:
GCSEs:
GCSE English Language and Maths at Grade C or above (Grade 4 for those sitting their GCSE from 2017 onwards) or equivalent. Key Skills, Functional Skills and the Certificate in Adult Numeracy/Literacy are accepted in place of GCSEs.
Access to HE Diploma:
Pass overall with a minimum of 112 UCAS tariff points in Science. Must include at least 15 Distinctions.
Scottish Awards:
Minimum of 5 subjects at Grade B at Higher Level. At least one science subject normally required.
Irish Leaving Certificate:
5 subjects at Higher Level at Grade C1 or above of which at least 3 must be at B2. Must include Grade B2 in a Science.
Selection Criteria:
We do not select applicants by interview, but your supporting personal statement should indicate that you have a strong interest in food and nutrition and understand the role of a Public Health Nutritionist. It should also show good evidence of both oral and written communication skills and team working.
Health and Enhanced Criminal History Checks
Satisfactory health and enhanced criminal history checks will be required by all applicants prior to acceptance on the course. For further information on DBS checks, click here.

The DBS in the UK is currently not able to conduct overseas criminal record checks. International applicants, those without British Citizenship and British Citizens with a significant period of overseas residency therefore require a criminal records check or certificate of good conduct from their home/overseas country prior to entry on to the course. A UK DBS check will be required after enrolment.

International Baccalaureate: 25 Points (including 6 from Higher Level Biology).

English Language Requirement: IELTS 6.5 with no skills below 6.0, or an equivalent qualification. The University provides excellent support for any applicant who may be required to undertake additional English language courses.
Verify your qualifications
If you are an international student, we can help you to compare and verify your qualifications. Please contact our International Office on +44 (0)113 812 1111 09.00 to 17.00 Mon-Thurs / 09.00 to 16.30 Fri GMT or email internationaloffice@leedsbeckett.ac.uk.
Need to improve your English Language skills?
Don't worry if you don't have the level of English required for your chosen course. We offer a wide range of courses which have been designed to help you to improve your qualifications and English language ability, most of which are accredited by the British Council. Check your English and find out more about our English courses.


More questions?
No matter what your questions, we are here to answer them, visit our International website to get more information and find out about our online open days.

Careers

Kerry Page

Careers

Kerry Page
Freelance Public Health Nutritionist & Weight Management & Nutrition Co-ordinator Keighley Healthy Living in Leeds

BSc (Hons) Public Health Nutrition (now Nutrition)

“My course gave me a firm grounding in the science of nutrition. I was able to refine my knowledge and skills on my placements, and this strong practical focus ensured I felt really confident when I started work straight after graduating. Studying sociology and psychology alongside science gave me a real insight into the social factors that influence nutrition. Working in communities, this understanding has proved invaluable.

Teaching and learning

In this programme you will undergo the training in nutrition theory and professional practice required by the Association for Nutrition to become a nutritionist, able to practise both in the UK and overseas to help improve nutrition related health and reduce the risk of diet related disease. 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.
Download Course Spec Download
Transition to university life with an academic advisor and learn personal and academic skills needed throughout the course. You will explore a range of topics in nutrition that will form the basis of future learning, which include human biochemistry, physiology, food science, microbiology and nutrition.
Overall workload
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322 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
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878 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Assessment proportions
Examination This could include a timed examination, take-away paper, formal presentation or viva-voce examination or a set exercise, quiz or multiple choice test.
33%
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
67%
Core Modules

Gain an understanding of the chemistry of biological macromolecules and how this relates to function.

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,

Gain nutrition-related work experience to enable the you to enhance your understanding of the professional requirements of the practising nutritionist. You will have the opportunity to demonstrate your abilities and reflect on your knowledge, skills and professional attributes in relation to the activities undertaken.

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 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.

In Year 2 you will begin to critically reflect on the multidisciplinary nature of nutrition and look at the career pathways open to you as a nutritionist. You will also put your expertise into practice on your placement.
Overall workload
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280 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
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920 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Assessment proportions
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

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.

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.

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.

Explore the relationship between nutrition, physical activity and health

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.

Apply the principles of nutrition practice to a range of lifestyle related conditions and explore the underpinning genetics

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

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.

By Year 3 you will become an independent critical thinker, able to choose the topic of your research project and tailor your learning to your own interests. This year will also focus on providing you with the employability skills required to become forge a successful career involving nutrition.
Overall workload
Clock icon
169 hours Teaching and learning Typically, this will include lectures, seminars, tutorials, supervised studio time or laboratory time and one-to-one meetings with your personal tutor.
Clock icon
1031 hours Independent study This is the time outside your timetabled hours when you will be expected to continue learning independently. Typically, this will involve reading, research, completing assignments, preparing presentations and exam revision.
Assessment proportions
Coursework This could include essays, reports or other written assignments, a dissertation or project, or a portfolio of your work. Assessed work will normally be returned with feedback within four weeks of your submission. When you begin your course, you will be provided with a module handbook for your chosen modules which will provide specific guidelines on how and when you will receive that feedback.
100%
Core Modules

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.

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.

Explore the relationship between nutrition and sports performance. You will critically review the evidence base to inform dietary manipulation for competition.

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.

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.

Play BSc (Hons) Nutrition - Kate Austin, Senior Lecturer Video
BSc (Hons) Nutrition - Kate Austin, Senior Lecturer

Fees & funding

The tuition fee for the year for students entering in 2018/19 is £9250. The amount you will pay may increase each year to take into account the effects of inflation.
See further information on financing your studies or information about whether you may qualify for one of our Bursaries and Scholarships.

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studi

Course specific

  • Access to the Nutrition Laboratories which will enable you to develop your practical nutritional skills
  • Access to the Clinical Skills Suite Kitchen that is a well-equipped community living area allowing you to practice first-hand the application of your skills and knowledge

Additional costs
In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • When undertaking placement opportunities in your first and second year, you will need to pay for your travel expenses to and from that placement
  • You will need to pay for the cost of taking the RSPH Food safety exam and certificate as it is a requirement for your third year of study
  • You will need to pay for your dissertation to be bound and your dissertation poster to be printed
  • You will need to pay for specified kitchen safety shoes that comply with health and safety regulations

Placements

Placement locations and experiences will vary throughout the course. Students are responsible for any additional travel or dual accommodation costs.

Other study-related expenses to consider: books (the library stocks books from your module reading list but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery; field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations); PC/laptop (provided on campus in social learning spaces and in the library. However, you may prefer to have your own); mobile phone/tablet (to access University online services); academic conferences (travel costs); professional-body membership (where applicable); and graduation (gown hire and guest tickets).

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental or living costs are also in addition to your course fees.

The tuition fee for the year for students entering in 2018/19 is £12000. The amount you will pay is fixed at this level for each year of your course.
See further information on fees and finance on our Financing Your Studies webpage.

Tuition fees
Your tuition fees cover the cost of registration, tuition, academic supervision, assessments and examinations.
The following are also included in the cost of your course:

  • 24/7 Library and student IT support
  • Free wifi via eduroam
  • Skills workshops and resources
  • Library membership, giving access to more than 500,000 printed, multimedia and digital resources
  • Access to software, including five free copies of Microsoft Office 365 to install on your PC, laptop and MAC, and access to free high-end software via the Leeds Beckett remote app
  • Loan of high-end media equipment to support your studi

Course specific

  • Access to the Nutrition Laboratories which will enable you to develop your practical nutritional skills
  • Access to the Clinical Skills Suite Kitchen that is a well-equipped community living area allowing you to practice first-hand the application of your skills and knowledge

Additional costs
In many cases, costs associated with your course will be included in your course fee. However, in some cases there are ‘essential’ additional costs (those that you will be required to meet in addition to your course fee), and/or ‘optional’ additional costs (costs that are not required, but that you might choose to pay). We have included those essential or optional additional costs that relate to your course, below.

Course-specific essentials

  • When undertaking placement opportunities in your first and second year, you will need to pay for your travel expenses to and from that placement
  • You will need to pay for the cost of taking the RSPH Food safety exam and certificate as it is a requirement for your third year of study
  • You will need to pay for your dissertation to be bound and your dissertation poster to be printed
  • You will need to pay for specified kitchen safety shoes that comply with health and safety regulations

Placements

Placement locations and experiences will vary throughout the course. Students are responsible for any additional travel or dual accommodation costs.

Other study-related expenses to consider: books (the library stocks books from your module reading list but you may wish to purchase copies for yourself); placement costs (these may include travel expenses and living costs); student visas (international students only); printing, photocopying and stationery; field trips; study abroad opportunities (travel costs and accommodation, visas and immunisations); PC/laptop (provided on campus in social learning spaces and in the library. However, you may prefer to have your own); mobile phone/tablet (to access University online services); academic conferences (travel costs); professional-body membership (where applicable); and graduation (gown hire and guest tickets).

This list is not exhaustive and costs will vary depending on the choices you make during your course. Any rental or living costs are also in addition to your course fees.

Facilities

  • Nutrition Laboratories
    Nutrition Laboratories

    Our nutrition labs will allow you to develop your practical nutritional skills.

  • Gym and Sports Facilities
    Gym and Sports Facilities

    Keeping fit is easy at Leeds Beckett - our fitness suites are easy to get to, kitted out with all the latest technology and available to all sports members.

  • Clinical Skills Suite
    Clinical Skills Suite

    The £1 million suite has been designed to meet the learning needs of a range of health professionals, with specialist equipment in purpose-built rooms enabling a variety of sessions to be carried out in a suitable and safe environment.

Location

City Campus

City Campus

It is not every university that can offer you the chance to study in the best tall building in the world. But we can. Our City Campus is home to such award-winning learning environments as Broadcasting Place, voted best tall building in the world in 2010. Other buildings include the Rose Bowl, home to our Business School, which was awarded Best Commercial Property Development in the 2009 Yorkshire Property awards. Just over the road from the Rose Bowl is the Leslie Silver building which houses one of our impressive libraries across five floors. The library is open 24 hours a day, 7 days a week throughout the year.

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