We have specialist nutrition labs in Bournemouth house, which are home to state-of-the-art equipment to support practical teaching in nutrition, human physiology and food safety. You will also have access to a well-equipped food processing and development unit and simulation skills facilities, giving you the opportunity to learn and improve your competency-based skills in nutrition assessment. Find out more and view photos of our labs here.
Our nutrition course is part of the Peer Assisted Learning (PAL) scheme at BU. This scheme provides a friendly, supportive environment whereby second year students mentor first years to help them integrate into university life, improve their learning and study skills, prepare better for assessments and gives first year students a better insight into what's required on them from the course. We also starting to have third year students mentor and guide students throughout their second year of study.
On this course you will usually be taught by a range of staff with relevant expertise and knowledge appropriate to the content of the unit. This will include senior academic staff, qualified professional practitioners, demonstrators, technicians and research students.
- Principles of Food & Nutrition: This unit examines the basic concepts of nutrition and food, including an understanding of the nutritional requirements of the population throughout life.
- Human Food Chain: Everything from farm assurance schemes to government legislation is explored and the unit provides a thorough review of the food industry.
- Psychosocial Aspects of Health: In this unit you’ll gain an understanding of the sociological and psychological theories which underpin human behaviour and change.
- Research Methodologies 1: You’ll gain the skills required for effective literature searching, and for designing, collecting and analysing/interpreting data sets gathered from original research studies.
- Human Anatomy & Physiology: You’ll look at the functional anatomy and physiology of the principle tissues and organ systems of the human body.
- Chemistry: You’ll gain an understanding of aspects and processes within fundamental chemistry and analytical chemistry, as well as developing your laboratory skills.
- Nutrition in Health & Disease: You’ll gain an understanding of the link between nutrition, health and disease, as well as an ability to apply knowledge and skills of how nutrition can maintain health and prevent ill health in individuals and groups.
- Food Processing & Development: In this unit you'll explore the basics of the handling and storage of food.
- Promoting Health & Wellbeing: This unit builds upon learning acquired in the Psychology for Health unit in Year 1.
- Food Safety & Microbiology: In this hands-on unit you’ll develop practical microbiology skills, such as the aseptic technique, that many quality control employers expect you to have experience of.
- Biochemistry: Here you’ll develop knowledge and understanding of the macronutrients; carbohydrates, lipids and proteins.
- Research Methodologies 2: You'll gain an understanding of a range of research methodologies.
Year 3- Optional placement year
As well as the 20 day (minimum) placement in your third/fourth year, you also have the option of taking a minimum 30-week placement at the end of your second year of study.
- Nutritional Requirements Throughout Life: The aim of this unit is to develop a detailed understanding of the nutritional requirements of the population, throughout the stages life, and the provision of appropriate dietary recommendations.
- Placement: A 20-day placement with an agency of your choice.
- Community Health & Wellbeing: This unit provides an overview of current public health systems, their function and management and current trends and policies; governmental influences upon health provision in the UK and its effects.
- Research Project: This enables you to develop and apply skills in research design and in the collection, analysis, interpretation and presentation of data, and to evaluate your findings in the context of published literature.
Option units (choose one)
- Advanced Psychology for Health & Wellbeing: You’ll broaden your knowledge of the psychosocial processes of behaviour formation in the context of eating and exercise with a view to improve health related quality of life among individuals and groups.
- Contemporary Nutrition: Here you’ll broaden your nutritional knowledge and understanding in planning and preparing dietary modifications for the maintenance of health and reduction of chronic disease.
- Nutrition & the Consumer: You’ll develop an understanding of the role of the nutritionist in industry by exploring current consumer issues relevant to food and nutrition as well as the legislative and regulatory systems in place to govern the sector and protect the consumer.
Please note that option units require minimum numbers in order to run and may only be available on a semester by semester basis. They may also change from year to year.
Scheduled learning and teaching activities
The hours below give an indication of how you can expect to spend your time during each year of this course. You will learn through a combination of lectures, seminars and practical sessions in our labratory facilities. Your independent learning could include reading books and journal articles, working on group projects, preparing presentations, conducting library research and writing your assignments.
Year 1 – 20% of your time will be spent in timetabled learning & teaching activities
- Learning and teaching: 242hours
- Independent learning: 958 hours
- Non-assessed learning and teaching: 28 hours
Year 2 – 28% of your time will be spent in timetabled learning & teaching activities
- Learning and teaching: 309 hours
- Independent learning: 891 hours
- Non-assessed learning and teaching: 19 hours
Year 3/4 - 11% of your time will be spent in timetabled learning & teaching activities
- Learning and teaching: 116 hours
- Independent learning: 934 hours
- Non-assessed learning and teaching: 26 hours
- Placement hours:150
74% of the course is assessed by coursework
- Year 1: 68%
- Year 2: 73%
- Year 3: 82%
Throughout the course you will be assessed via coursework culminating in your final year research project, but you will also undertake group work and written exams.
Programme specifications provide definitive records of the University's taught degrees in line with Quality Assurance Agency requirements. Every taught course leading to a BU Award has a programme specification which describes its aims, structure, content and learning outcomes, plus the teaching, learning and assessment methods used.
Download the programme specification for BSc (Hons) Nutrition.
Whilst every effort is made to ensure the accuracy of the programme specification, the information is liable to change to take advantage of exciting new approaches to teaching and learning as well as developments in industry. If you have been unable to locate the programme specification for the course you are interested in, it will be available as soon as the latest version is ready. Alternatively please contact us for assistance.
All statistics shown are taken from Unistats, Destination of Leavers from Higher Education (DLHE), BU institutional data and Ipsos MORI (National Student Survey) unless otherwise stated.
This course offers a fantastic opportunity to gain valuable experience in the workplace. You'll have the option of completing your placement locally or nearer home. Placements are wide ranging and give you the opportunity to pursue your own areas of particular interest in nutrition.
You'll undertake a practice placement before the start of the third year, which is designed to give you first-hand knowledge within the workplace of your choice. By completing this placement you'll greatly enhance your employability prospects. You can also opt to take a year out between the second and final year as further work experience (while ideally paid, there is no guarentee that this is the case and some students elect to work unpaid or on a voluntary capacity).
Find out more about our placement experiences here. What’s more, you can also choose to take your placement abroad, giving you the opportunity to develop yourself personally, academically, and professionally and gain skills to help you stand out in the job market.
How long is my placement?
You will begin your placement after completion of your second year of study. All students complete a 20-day placement before starting their third year. Students who take a year out between the second and final year must complete a minimum 30 weeks on placement to be eligible for a sandwich award. We provide a great deal of help and support to ensure you achieve a rewarding and satisfying placement.
Placements have included:
- Food industry: Nestle, Unilever, Quattro Foods, Drinks Create, Adelie Foods, Italia Formaggi
- Community Nutrition projects: Brighton and Hove Partnership, Food Cycle
- Local Government and NGO’s: Public Health Dorset, Health Promotion Devon
- Charitable organisations: Stable Family Farm Trust, Lewis Manning Hospice, Trussell Trust, Faithworks Wessex Food Bank
- Private consultant nutritionists
- Dietetic teams at hospitals and within the community
- Food technology and catering departments within schools
- International placements: Heart Association, Finland; Kaya Responsible Travel, Costa Rica; Shiloh Synergy, South Africa; Interburns Hospital, India;
- Partner Universities including Montclair University, New Jersey, USA.
Students have been supported with internal BU Global Horizons funding to travel abroad for placements to help develop their learning experience further.
What our students said
"I did my placement with Dorset County Council's Partnership for Older People Programme (POPP) with their nutrition and hydration specialist. I went to large department meetings and conferences as well as small community meetings, giving me a great insight in to how their work is realised. This part of my placement was crucial in informing my dissertation research project. One challenging piece of work I was given was to design a poster informing people of the signs and symptoms of malnutrition. I achieved this (together with my sister, a former graphic designer) and it is now available via DCC for healthcare and public access and even won me a prize (SURE BU) enabling me to continue my studies at Bournemouth University with a fully funded Master’s."
Rosie Lumley, graduate
"During my three month summer placement, I had the privilege of working as a Manufacturing Intern in Nestle's Kit Kat Factory in York. As an intern, I learned about and implemented the factory shop floor Continuous Improvement (Total Performance Manufacturing) Methodology. I believe my internship experience has developed my knowledge base and technical and communication skills and, in so doing, has improved my prospects for a career involving Manufacturing, R&D, Food Science and Nutrition."
Ti Kian Seow, current student
"I completed my 20 day placement by partnering with Montclair State University, which organised me activities in the area of New Jersey and New York. As part of my placement I was teaching nutrition education to children and teenagers at the Boys and Girls Club of Clifton and at Glenfield Middle School, also, I was a volunteer at City Harvest where my job was to conduct cooking demonstrations at the poorest areas of New York City. Thanks to this experience I was able to broaden my global awareness, discover an interest in teaching, explore the extent of poverty in NYC and be part of the movement to increase food availability."
Merilin Toomra, current student
Background and experience
For Nutrition, we are looking for students who:
- Have an interest in Nutrition as well as the motivation and commitment to undertake the course
- Have a clear understanding of the profession
- Can demonstrate personal skills and qualities relevant to the course.
In assessing your application a wide range of indicators may be considered, including personal qualities of motivation, the ability to develop with the course and any relevant work experience as well as qualifications. You can find some handy hints about filling in your UCAS form on our how to apply webpages.The use of interview is reserved for certain non-standard cases only.
Our offer making process
Our offer making will typically be based on your three main graded qualifications, including any required subjects. Additional study may be valuable for breadth of study, and we will look at a range of qualifications and subjects, including the Extended Project Qualification and General Studies, although these may not be part of our offer.
If you do not meet the criteria of your original offer, we may still offer you a place. We will review your whole application and consider all academic qualifications (including those not in the offer) and the rest of the application to see if you have the academic potential to succeed on the course. If we feel the answer is yes, we will still confirm your place.
How we'll assess your application
We look at individual applications and make a tailored offer based on your potential to succeed on the course considering a range of factors, including your academic achievements, work and other experience, predicted grades, reference and personal statement, and in some cases, your performance at an interview/selection test.
If you meet one or more of our contextual data indicators for educational disadvantage (such as being in care, living in a low participation neighbourhood or in an area with less advantaged socio-economic characteristics), your offer could be between 6-20 points below the published tariff.
Unconditional offer scheme
Our Unconditional Offer Scheme seeks to reward exceptional applicants who are predicted to achieve top academic results. The scheme is offered to applicants on all courses who are predicted AAA at A-level/triple Distinction in BTEC Extended Diploma, or above, or equivalent, subject to any course selection measures and meeting other entry criteria (i.e. required qualifications). What’s more we’ll recognise your achievement if you meet these grades with an Academic Excellence Scholarship from £1,500 when you arrive*.
We believe that unconditional offers will reduce pressure on applicants who will continue to strive to achieve the best grades possible. Excellent grades will become a part of applicants’ CVs and are also required for BU’s scholarships. International qualifications are considered in the scheme; however applicants must satisfy the English language requirements. *Our scholarships are subject to terms, conditions and eligibility criteria, detailed on our scholarships pages.
2017 entry requirements
The new UCAS Tariff will be used for September 2017 entry.
The entry requirements for this course are 112 tariff points from 3 A-Levels or equivalent qualifications. BTEC Extended Diploma of DMM. Offers will be subject and grade specific, particularly in the science subjects.
UCAS have created a helpful calculator so you can calculate points to use for courses starting from September 2017 onwards.
Required subjects: Biology or Chemistry
Excluded subjects: This course does not accept General Studies A or AS-Level but Critical Thinking is accepted.
GCSEs: This course requires a minimum of 4 GCSEs grades A* - C (or grade 4 or above in the newly reformed GCSE grading) including Maths and English or equivalent qualifications. Science subject is preferred.
Numeracy and Literacy: We need to be sure that you can express yourself in written English and have basic numeracy skills. We look at level 2 of the National Qualifications Framework, which includes, but is not limited to, GCSEs, iGCSEs, Key Skills and Functional Skills level 2. If you do not have formal qualifications to this level or have alternatives, we may still be able to consider your application – please contact the askBU Enquiry Service to find out more.
We have outlined below other qualifications that we consider for this course. If you are studying a qualification that is not listed, please contact the askBU Enquiry Service – it may be that we can still consider it.
Access Courses: BU welcomes Access to HE Diploma applicants.
This course requires applicants to Pass the Access to HE Diploma with 60 Credits, at least 45 at level 3 and the remainder at level 2 or equivalent. Offers will be subject and grade specific, particularly in the science subjects; any combination of grades to meet the overall tariff is acceptable.
- Extended Diploma: This course requires Distinction, Merit, Merit from the Extended Diploma. Offers will be subject specific, particularly in the science subjects.
- Diploma: This course requires a Distinction, Merit from the Diploma in addition to an A-Level Grade B in a required subject to achieve the overall tariff. Offers will be subject specific particularly in the science subjects.
- 90-credit Diploma: The 90-credit Diploma will be accepted as part of your overall tariff but it must be accompanied by A-Levels or equivalent qualifications. Offers will be subject and grade specific, particularly in the science subjects.
- Subsidiary Diploma: The Subsidiary Diploma will be accepted as part of your overall tariff but it must be accompanied by A-Levels or equivalent qualifications. Offers will be subject and grade specific, particularly in the science subjects.
A combination of BTEC qualifications to meet the overall course tariff is also acceptable.
Cambridge Pre-U Diploma: We welcome applicants studying the Cambridge Pre-U Diploma or a combination of Pre-U subjects and A-levels.
European Baccalaureate: This course requires a minimum score of 75%.
International Baccalaureate (Diploma): The IB Diploma is welcomed as part of the International Baccalaureate (IB). This course requires 30 points including 5 points from each of the 3 Higher Level subjects.
Scottish Qualifications: Scottish Advanced Highers, Scottish Highers and other Scottish qualifications are all welcomed providing that your results meet the overall course tariff and include required/relevant subjects as appropriate.
Welsh Baccalaureate: The Welsh Baccalaureate Advanced Diploma is welcomed alongside A-Levels or equivalent, to meet the overall course tariff.
Open University: If you currently have some academic qualifications but do not have biology/ human biology and this is a required subject for your course we recommend you consider studying the Open University course SK277.
OCR Level 3 Cambridge Technical Qualification: The OCR Extended Diploma or a combination of one Diploma and one Introductory Diploma is acceptable for entry to this course.
Extended Diploma: This course requires Distinction, Merit, Merit. Offers will be subject specific, particularly in the science subjects.
Other combinations of OCR Level 3 Cambridge Technical qualifications to meet the overall course tariff may be acceptable.
Extended Project Qualification: The grade achieved for the Extended Project may be taken into account when considering whether or not to accept a candidate who has marginally failed to meet the conditions of their offer.
Deferred Entry: We are happy to consider applicants for deferred entry.
International entry requirements
English language requirements
If English is not your first language, you will need to provide evidence that you can understand English to a satisfactory level. English language requirements for this course are normally:
- IELTS (Academic) 6.5 with a minimum of 6.0 in each component of writing, speaking, listening and reading or equivalent.
View further information about our English language requirements.
If you do not meet the English language requirement for your degree then why not join our Pre-Sessional English course. Successful completion of our Pre-Sessional English course will meet your English language requirement, without the need to re-take IELTS.
Academic entry requirements
You can find details of the international qualifications we accept, and what level of study they apply to, on our entry requirements for non-UK students’ page.
We offer a number of preparatory programmes through the Bournemouth University International College. These courses offer you progression from High School in your home country to a Bachelor’s degree at BU.
- Students in professional/managerial job six months after graduation: 100%*
Successfully completing a degree in nutrition will open all kinds of doors for you and may lead to some unexpected, but exciting, career paths. Nutrition has an impact on many aspects of our lives, which is why the job opportunities for nutritionists are so varied.
Within six months of finishing their degree, 100%* of our graduates are in professional/managerial job with many finding jobs related to their specialism. You could find work within local or national government, advising on nutrition policy, or your expertise may help a charity or consumer group concerned with nutrition. You can even travel the world, assisting with emergency relief and voluntary organisations.
Other options include working for food and drink manufacturers and retailers, medical food companies and taking on positions within the marketing, advertising, PR and communications industry.
Among the roles you can undertake after completing this course are:
- Registered nutritionist
- Product information specialist
- Nutrition policy advisor (for local or national government)
- Dietetics (after postgraduate qualification).
On successfully completing this course, you can register as an associate nutritionist with the Association of Nutritionists. You can then progress to become a fully registered nutritionist within three to five years by completing various continuing professional development (CPD) courses.
Industries worked in
- Fitness and leisure
Once you have completed an undergraduate Honours degree, you can further develop your education by studying for a postgraduate degree. Please visit our Postgraduate section for further details about our range of Master's degrees.
*All statistics shown are taken from Unistats, Destination of Leavers from Higher Education (DLHE), BU institutional data and Ipsos MORI (National Student Survey) unless otherwise stated.
Our staff are actively engaged in research and professional practice in the nutrition sector which is integrated into the teaching of this course. Find out more about some of the staff and their research activities who will be teaching on this course below.
Gill's areas of interest involve the psychology of eating practice, food choice, and behavioural changes for improved health and wellbeing. More recently, Gill has extended her interests to include mindfulness based approaches for improved wellbeing in particularly its use and applications to eating behaviour. Alongside developing a personal practice, Gill is now enrolled in a PhD to explore the concept and mechanics of mindfulness in relation to healthy eating and pregnancy.
Dr Jane Murphy
Jane is an Associate Professor, Registered Nutritionist and Dietitian and Head of Education (Health Sciences) in the Faculty of Health and Social Sciences. Jane's research is committed to key nutritional problems faced by older people that impact on health and wellbeing especially the complex problems faced by people living with dementia. She co-leads the Bournemouth University Dementia Institute (BUDI) and has led key research to understand nutrition and delivering dignity in dementia care funded by the Burdett Trust for Nursing (www.bournemouth.ac.uk/nutrition-dementia). Jane has a seconded role as Clinical Lead for the Nutrition in Older People Programme – Wessex Academic Health Sciences Network to advise and support funded research and implementation projects working with NHS and across social care. She has secured European Commission funded research (Horizon 2020) to understand the contribution of local sustainable food systems to nutritional health and wellbeing that will identify new competencies for training in public health nutrition. Jane is committed to advancing the professional practice of nutritionists and has been an elected Council member and Trustee for the UK Association for Nutrition (AfN) that defines and advances standards of evidence-based practice across the field of nutrition and currently sits on the AfN course accreditation and certification committees.
Dr Fotini Tsofliou
Educated in Greece Fotini's background has seen her work at a variety of institutions in the UK and Greece. Fotini's research interests concentrate on the effects of dietary and exercise interventions on appetite control in overweight/obesity as well as aging and nutrition.
Joanne is an experienced Food Scientist and nutritionist and has worked with several large multinational organisations developing new food and beverage products for the European market. Joanne is also a company director and partner in 1000 cow dairy farm business supplying to an international focused farmer owned co-operative processor. Joanne's research is focused towards improving food, fluid and general nutrition delivery for elderly receiving social care in its broadest context.
Dr Simon Dyall
Simon initially worked in the health and fitness industry before returning to academia at the University of Sussex to undertake a PhD in investigating the neuroprotective roles of omega-3 fatty acids. Since this time he has lectured and conducted research at a number of different institutions. In addition to being an elected member of the Board of Directors of the International Society for the Study of Fatty Acids and Lipids (ISSFAL) Simon is a member of numerous scientific societies and professional bodies and has been a reviewer for the American Institute of Biological Sciences (AIBS), BBSRC, MRC, US Army Medical Research and Material Command (USAMRMC) and other funders. He is on the Editorial Board of Lipids in Health and Disease and regularly reviews for many scientific journals. Simon's research interests include lipids, essential fatty acids, brain development, ageing and neuroprotection.
Dr Eirini Kelaiditi
Eirini is a Nutritionist and Dietician with clinical and research experience in the health care sector and academia in different institutions in Greece, the UK and France. She holds a MSc in Human Nutrition and Metabolism from the University of Aberdeen and undertaken a PhD in Nutritional Epidemiology at the University of East Anglia, exploring associations between diet, inflammation and skeletal muscle mass in women from the TwinsUK cohort. She is on the Editorial Board of the “www.frailty.net” educational website and reviewer of scientific journals. Eirini’s research interests focus on the role of nutrition on the prevention and management of age-related debilitating conditions, such as frailty, sarcopenia, and cognition as well as dietary assessment in the older person.
The table below indicates the latest changes to this course.
||Changes to this course
||Where the change was made
For 2017 entry: IELTS entry requirement increased to 6.5 with a minimum of 6.0 in each component of writing, speaking, listening and reading or equivalent from 6.0 with a minimum of 5.5 in each component.
For 2016 entry: If English is not your first language, you will need to provide evidence that you can understand English to a satisfactory level. English language requirements for this course are normally IELTS (Academic) 6.0 with a minimum of 5.5 in each component of writing, speaking, listening and reading or equivalent.