BSc (Hons) Nutrition (with Foundation Year option)

Discover the significance behind the relationship between diet and health. As more and more health issues are linked to diet, the field of nutrition has grown in importance, causing a substantial rise in related career opportunities.

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UCAS Code:
B400
Institution:
B50
Delivery:
Full time according to Funding Council definitions

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With foundation year: B401

Places still available to study this September with flexibility in our entry requirements.

Call us on +44 (0)1202 966777 or apply online.

Why study BSc (Hons) Nutrition at BU?

This course received 93% overall satisfaction rating from our final year students in the latest National Student Survey (NSS)
Choose to undertake a 30-week placement anywhere in the world, to give you invaluable opportunities to gain industry experience and build a professional network
Our established networks with industry over the years provides great placement opportunities
On this course, you’ll gain practical skills and knowledge in food processing, product development, food safety and microbiology
Our specialist nutrition labs, which are home to state-of-the-art equipment, support practical teaching in nutrition, human physiology and food safety
The nutrition teaching team includes award-winning staff who are involved in leading research contributing to societal change today.

Find out more about the content of this course.

Foundation Year: We have a Foundation Year option for UK students who do not meet the entry requirements for the degree course. This additional year of study will give you a grounding in the scientific skills needed to prepare you for the Nutrition degree, building your confidence, knowledge and skills for further study. The Foundation Year is based at our Talbot campus. After successful completion of the Foundation Year, you will progress to the full degree and begin your Nutrition study.

Course accreditation

The course is accredited by the Association for Nutrition, so you will be eligible to register as a Registered Associate Nutritionist when you graduate. Please note that the Foundation Year part of the course is not accredited.

Explore our facilities and see more of the course

Next start date:

September 2022, September 2023

Location:

Bournemouth University, Lansdowne Campus and Talbot Campus. Foundation Year: Bournemouth University, Talbot Campus.

Duration:

3 years full-time with a 4-week placement, or 4 years full-time with a 30-week minimum placement. Foundation Year: 4 years full-time with a 4-week placement or 5 years full-time with a 30-week minimum placement.

Accreditations:

Association for Nutrition

Required subjects:

Applied Human Biology, Applied Science, Biology, Chemistry, Food Technology, Health & Social Care, Mathematics, Physics, Physical Education, Psychology, Sport, Sport and Exercise Science, other science-related subject.

Entry requirements:

Places still available to study this September with flexibility in our entry requirements.

Call us on +44 (0)1202 966777 or apply online.

International entry requirements:

For September 2022 and September 2023 entry: If English is not your first language, you will need: IELTS (Academic) 6.5 with minimum 6.0 in each component or equivalent. For more information check out our international entry requirements.

Course details

Bringing depth and real-life insight into your teaching, our staff are involved in leading research contributing to societal change today. This includes projects to improve nutritional health and reduce malnutrition in older people and work to transform nutritional care for people with dementia in care homes.

Contact hours and assessment

You will be assessed by coursework culminating in your final year research project, and you will also undertake group work and written exams. The assessment methods and contact hours for each unit can be found in the programme specification for your course.

Foundation year

Core units

Academic Study Skills: You will gain the fundamental academic and research skills required for degree level study. The unit will introduce you to a broad grounding in literature searching, literature review, data collection, methodological approach, data analysis and interpretation and ethical practice. It will also support you to begin to develop a critical and analytical approach to your work and identify areas for personal development.
Applied Sciences: You'll gain a basic understanding of some fundamental aspects of science underpinning more specific disciplines, and an appreciation of how various scientific disciplines impact human life. You'll understand the differences between pure and applied science, as well as the roles of different ways applied science can be funded, and implications of these funding mechanisms.
Introduction to Biology: Biology is the study of life and hence knowledge of plant and animal cell biology is fundamental to understanding wider concepts in biology. This unit also introduces key themes in human, environmental and ecological sciences to provide a sound underpinning in knowledge for future studies.
Introduction to Psychology: This unit is designed to prepare you for advanced coursework in psychology. You will complete the unit with a good understanding of the various areas of psychology and how they seek to explain behaviour.
Mathematics in Science: You will build your confidence in mathematics, in order to perform calculations on a range of scientific data from biology, chemistry and psychology and to be able to represent the findings in an appropriate format, including graphs. In order to carry this out, it is essential to be able to convert the data between systems of units and to understand how to present very large and very small numbers in standard form. Basic statistical analysis of tabulated data will be carried out to introduce the concept of confidence limits and familiarisation of statistical testing.
Foundation Year Project: You will carry out a research task on scientific topics chosen by the unit leader which you will be able to conduct a scientific investigation on. You will devise your own investigation and produce a literature review as a final scientific report.

Year 1

Core units

Beginning Research: You will be introduced to the concepts, principals and skills of social and scientific research enquiry and to the role of research more widely in a variety of rehabilitation, nutrition, sport and exercise related contexts.
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 Anatomy & Physiology: Giving you an overview of the structure and function of the human body, you will be introduced to the principal concepts underlying pathophysiological processes that disturb health. Key biological and physiological practical techniques relevant to measuring human health and disease are covered, together with the skills you will need for the analysis and presentation of the resulting data.
Foundation Psychology in Understanding Human Behaviour: You'll gain an awareness and understanding of a number of key social influences on health (income and poverty, social class, discrimination) that may impact on individual and/or group behavioural change.
Professional Values in the Food Chain: This unit highlights the dependence of adequate nutritional status on the food chain, introducing the students to current topics and challenges of global complexities of food supply. The role of the professional nutritionist is discussed within this setting and the wider context of nutritional practice.
Chemistry: You will be provided with an understanding of some aspects and processes within fundamental chemistry and analytical chemistry and develop your laboratory skills. The unit will predominately be delivered through lectures and practical laboratory sessions. The laboratory sessions will enable reinforcement of the theoretical concepts by dealing with experimentally generated data and will allow for one-to-one and small group discussions.

Year 2

Core units

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 & Product Development: In this unit you'll learn to develop an innovative food product or modify an existing food product by employing a different a different method of presentation, utilisation or food preservation technique.
Promoting Health & Wellbeing: This unit builds upon learning acquired in the Foundation Psychology unit in first year.
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: Building on learning from year one, in this unit you will gain an appreciation of systems biology through the introduction of metabolism interconnectivity, and an overview of macromolecules and their metabolism. Topics will include the structure and function of DNA and enzyme structure and kinetics.
Conducting Research: Prepare for independent research and develop your knowledge and critical understanding of social and scientific research applied to a range of nutrition, rehabilitation and sport and exercise science related contexts. You’ll learn how to critically evaluate research problems, and apply coherent ethical research designs and appropriate analysis.

Optional placement year

Final year

Core units

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.
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.
Advances in Applied Nutrition: This unit will provide you with an insight into the nutritional issues encountered within a community setting and will get an understanding of the application of evidence based nutrition in the formulation of dietary guidelines.
Psychological & Social Aspects of Health and Wellbeing: You'll develop the knowledge and skills required to facilitate lifestyle changes and to consider innovative practical recommendations to exercise/nutritional intervention designed at improving and maintaining health and quality of life.
Placement: A 20-day placement with an agency of your choice.

Programme specification

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.

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.

Download the programme specification (pdf 599kb)

Download the foundation year programme specification (pdf 338kb)

Facilities

We have specialist nutrition labs, 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 best opportunities to learn.

We’re continuing to enhance our state-of-the-art facilities too – with a brand new, £42 million building currently under development, that will house our Health & Social Care courses.

Visit our facilities page to find out more – you can also take a 360° tour to get a feel for where you’ll be studying while you’re based on our Lansdowne Campus.

See our facilities

Placements

At BU, we recognise that placements are extremely valuable and can give you a head start when it comes to your future career. That’s why we offer every new student the opportunity to undertake a work placement as part of their course.

The programme offers two opportunities for you to undertake a placement, an optional Placement Learning Unit (20 days or 150 hours) in Year 2 and the Practice Placement (Sandwich option), a 30-week placement taken over the course of a full academic year between Year 2 and your Final Year.

You could even choose to undertake 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 placements benefit you

A placement should be a highly rewarding experience for you and the employing company and we do our best to ensure that everyone involved feels that they have got the most that they can from the experience.

Placements provide a great opportunity to make your first career steps and enhance your employability while you’re completing your studies. You’ll get the opportunity to:

Put the theory learnt throughout the course into professional practice
Enhance your study and help you decide on subject options (where appropriate)
Learn a wide range of skills such as time management, problem-solving and team work (all of these are important to succeed in any career)
Make contacts, as it is not uncommon for our students to be offered permanent positions to return to after graduating
Gain a real insight into how the industry operates in roles that would be almost impossible to achieve for an outsider
Many of our students, during their placement, are given responsibilities normally associated with graduate trainees.

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 guarantee that this is the case and some students elect to work unpaid or on a voluntary capacity).

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 will your placement be?

What support will be available?

The faculty running your course will offer the support of a Placement Co-ordinator.

They’ll help you plan your placement so you get the right experience for you. That includes offering help and support if you need to move to another part of the UK – and even another country – to get the most out of your time.

We’ve also built close industry links over the years – so our network of employers that are keen to work with placement students is always growing. Or if you’d prefer to arrange your placement independently, we can offer advice on how to do that too.

Our placement students have previously worked with

Food industry: Nestle, Unilever, Quattro Foods, Drinks Create, Adelie Foods, Italia Formaggi, Compass Group, Great British Biscotti company, William Orr and Son, Lorama Foods, Montezumas, Nutribox Meals, Campden BRI, Sensient flavours
Community Nutrition projects: Brighton and Hove Partnership, Food Cycle
Local Government and NGO’s: Public Health Dorset, Health Promotion Devon
Public health teams within councils
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 local community
Food technology and catering departments within schools
Sport and exercise nutrition with BH Live and AFC Bournemouth
International placements: Heart Association, Finland; Kaya Responsible Travel, Costa Rica; Shiloh Synergy, South Africa; Interburns Hospital, India.

Entry requirements

This course requires 104–120 UCAS tariff points including a minimum of 2 A-levels or equivalent. We are happy to consider a combination of qualifications and grades to meet the overall tariff, for example A-levels A*CC, ABC, BBB or BCC, BTECs DDM or DMM. You can use the UCAS calculator to see how your qualifications equate to UCAS tariff points.

If you do not meet these you may want to consider our Foundation Year, a one-year course that will prepare you for degree-level study.

Calculate your UCAS tariff points

2022 and 2023 entry
Numeracy and literacy requirements (e.g. GCSEs)	GCSE English Language or English Literature and Mathematics grade 4 (or grade C in the old grading system). We also accept iGCSEs, Key Skills and Functional Skills and other qualifications at Level 2 of the National Qualifications Framework. See all of the equivalencies.
Required subjects	Applied Human Biology, Applied Science, Biology, Chemistry, Food Technology, Health & Social Care, Mathematics, Physics, Physical Education, Psychology, Sport, Sport and Exercise Science, other science-related subject, WJEC Level 3 Diploma in Food Science and Nutrition (grade Merit or above).
Excluded subjects	General Studies (unless accompanied by 2 A-levels or equivalent in appropriate subjects).
A-level and AS levels	104–120 UCAS tariff points from a minimum of two A-levels in a required subject. AS levels are accepted as part of the overall tariff but it must be accompanied by 2 A-levels or equivalent.
Advanced Welsh Baccalaureate – Skills Challenge Certificate	We accept this qualification, but it must be accompanied by an A-level sized qualification to meet the overall UCAS tariff.
Access to HE Diploma	102–112 tariff points from any combination of Distinction, Merit, Pass grades. This must include 15 level 3 graded credits in one of our required subjects: Applied Human Biology, Applied Science, Biology, Chemistry, Food Technology, Health & Social Care, Mathematics, Physics, Physical Education, Psychology, Sport, Sport and Exercise Science, other science-related subject. An Access to HE Diploma contains 60 credits overall, with 45 graded credits and 15 ungraded credits.
BTEC National	Extended Diploma: Distinction, Merit, Merit (112 UCAS tariff points) in Health & Social Care: Health Studies pathway Diploma: Distinction, Distinction (104 UCAS tariff points) Foundation Diploma/90-credit Diploma:* Accepted as part of the overall tariff Extended Certificate/Subsidiary Diploma: Accepted as part of the overall tariff.
Cambridge International Pre-U Diploma	104–112 tariff points including a minimum of 2 Principal Subjects, including 36 points in a required subject.
Cambridge Technical	Extended Diploma: This course requires Distinction, Merit, Merit in a required subject (112 tariff points) Diploma: 104 tariff points (grade DD) in a required subject Subsidiary Diploma:* Accepted as part of the overall tariff Introductory Diploma: Accepted as part of the overall tariff.
Extended Project Qualification	We accept this qualification, but it must be accompanied by two A-level sized qualifications to meet the overall UCAS tariff.
International Baccalaureate Certificates	104–120 UCAS tariff points from a minimum of two Higher Level certificates.
International Baccalaureate (Diploma)	An overall score of 28–31 points.
Scottish Highers	104–120 tariff points from Scottish Highers including 32 points in a required subject.
Welsh Baccalaureate Advanced Diploma	Accepted as part of the overall tariff but it must be accompanied by A-levels or equivalent.
T Levels	Merit (120 UCAS tariff points) in Health, Healthcare Science or Science with occupational specialism - technical: food sciences.

Foundation Year entry requirements

Numeracy and literacy requirements	There are no GCSE requirements. The Foundation Year will cover these skills in preparation for degree study.
For September 2022 and September 2023 entry	48–72 UCAS tariff points.

International 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.	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. Please see below some examples of the qualifications for entry onto Year 1 for September 2022 and September 2023 entry: Chinese Senior High School Graduation Certificate (Huikao) average 80%, or Gaokao 61-71%. Grade depends on the course Hong Kong HKDSE Diploma (4,4,3 to 4,4,4 from three subjects). Grade depends on the course All India Senior School Certificate Examination (Standard XII) 60-70% Italian Esame di Stato with 60-70%. Grade depends on the course Titulo de Bachillerato with 6 or 7. Grade depends on the course 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: For September 2022 entry: IELTS (Academic) 6.5 with minimum 6.0 in each component, 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.

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.

Please see below some examples of the qualifications for entry onto Year 1 for September 2022 and September 2023 entry:

Chinese Senior High School Graduation Certificate (Huikao) average 80%, or Gaokao 61-71%. Grade depends on the course
Hong Kong HKDSE Diploma (4,4,3 to 4,4,4 from three subjects). Grade depends on the course
All India Senior School Certificate Examination (Standard XII) 60-70%
Italian Esame di Stato with 60-70%. Grade depends on the course
Titulo de Bachillerato with 6 or 7. Grade depends on the course

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:

For September 2022 entry: IELTS (Academic) 6.5 with minimum 6.0 in each component, 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.

Other useful information

AccessBU: AccessBU provides you with the opportunity to tell us about your circumstances that are not always evident in your UCAS application. This widening access initiative also considers relevant criteria such as being in care or if you live in an area with a low participation rate in Higher Education - if you are eligible, your offer could be up to 16 UCAS tariff points below the published tariff.

Apprenticeships: We recognise the transferable knowledge and skills gained through apprenticeships and welcome applications from students with a Level 3 Advanced Apprenticeship recognised by the Institute for Apprenticeships. Each application will be considered on a case-by-case basis.

Deferred entry: We are happy to consider eligible applicants for deferred entry. If you have already submitted your application, please submit your deferral request through our website.

Direct entry: We welcome applications from students who have previously studied at degree level at other institutions and wish to transfer onto a BU course. Our Recognition of Prior Learning (RPL) procedure enables credit awarded from one institution to contribute to a BU award, subject to an application process. Please visit our RPL webpage for more information.

Mature applicants: We recognise that mature applicants may have a wealth of experience rather than formal qualifications, so we’ll consider your application on these merits if included in your application. You’ll need to apply to BU in the usual way through UCAS and you may be invited to an interview to discuss your suitability for the course based on the experience you tell us about in your application.

Your application

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.

How to apply

Selection methods

We select candidates for this course by looking at your application. For that reason, make sure your application really stands out from the crowd, and leave us in no doubt as to why you should be joining BU. We may ask you to provide a portfolio and/or take part in an online interview. You can find some handy hints about filling in your UCAS form on our how to apply web pages.

Additional reference

In addition to the reference on your UCAS form, once we’ve received your application we may contact you to ask for a second reference; depending on the course you’ve applied for, this may be an academic reference, or from an employer or person who knows you in a professional capacity.

Our offer making process

Our offer-making will typically be based on your most recent qualifications, including any required subjects where applicable. We'll consider all qualifications when assessing your application, 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) to see if you have the academic potential to succeed on the course. If we feel the answer is yes, we will confirm your place.

How we 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, reference and personal statement, and in some cases, your performance at an interview or a portfolio review. Typically, we make an offer at the bottom of the tariff range.

AccessBU gives you the chance to tell us more about you and your life experiences if you haven’t had the same educational opportunities as other applicants. If you are eligible for AccessBU, your offer could be up to 16 UCAS Tariff Points below the published tariff.

Our Unconditional Offer Scheme (2020 entry)

Applicants who are predicted to achieve strong academic results will be eligible for BU’s Unconditional Offer Scheme in recognition of their academic performance and potential to succeed at university. You will receive an unconditional offer from BU if you are selected for the scheme - course selection measures and other entry criteria (i.e. required qualifications) apply.

We believe that unconditional offers reduce pressure on applicants who will continue to strive to achieve the best grades possible. Excellent grades become a part of applicants’ CVs and also support eligibility for our Academic Excellence scholarship - if you achieve AAA or above at A-level or equivalent, you’ll be automatically eligible for this award.

Applying for the final year

We have recently reviewed this course to take advantage of new approaches to learning and teaching, as well as developments in industry. As the aims, structure, content and learning outcomes, teaching, learning and assessment methods may have changed as a result of the review, you can find relevant information for your year of entry in the appropriate programme specification.

Download the programme specification (pdf 0.98mb)

Careers

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.

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.

Typical job roles and industries

Among the roles you can undertake after completing this course are:

Registered associate nutritionist
Nutrition policy advisor (for local or national government)
Researcher
Dietetics (after postgraduate qualification)
Nutritional advisor in the food industry and health sectors
Technical roles in the food industry responsible for traceability, product quality, product development
Independent nutritionist advising individuals.
Postgraduate study including dietetics

Further study

Costs and fees

All fees are quoted in pounds sterling and are per year. Your tuition fees will be the same for each year of your course. You can find full information about funding your studies and paying your fees in our pages on funding support for healthcare courses. Our fees and funding section also includes information about the scholarships and bursaries on offer.

Fees quoted are for tuition only unless stated otherwise, and we’re committed to ensuring there are no hidden extra costs while you’re at university – that’s why we’re clear about what you can expect us to cover, and what your cost of living will be.

No hidden extras

What’s included in your tuition fee?

Your tuition fee covers expenses associated with your course including tuition materials, access to facilities, mandatory field trips and the following:

Materials for laboratory and mandatory field-based teaching activity
Access to Brightspace, our virtual learning environment, which offers a responsive and personalised learning experience with powerful learning analytics capabilities, integrated social media and advanced video features
IT labs (some open 24/7), wireless network, AV equipment to borrow
24 hours a day, 365 days a year security team
Professional body accreditation of the course
Lab coat and glasses
Support for finding placements (UK or abroad) and/or fieldwork and non-financial support whilst on placement.
A range of student services – advisors, help desks, counsellors, placement support and careers service.
The Library – access to a wide range of electronic resources (databases, e-journals and e-books), print and multimedia collections, subject librarians and study spaces.
Peer Assisted Learning (PAL) scheme.
Disability and additional learning support, according to individual circumstances
The BU Language Centre to help you develop/improve foreign or English language skills.
24 hours a day, 365 days a year security team.

Costs of living and other expenses you need to consider

Additional costs

We are committed to offering you value for money and ensuring there are no hidden costs while you are studying with us, therefore we have listed below any additional costs you may incur that are not covered by your tuition fee:

Laptops, tablets and mobile devices and any software used on personal devices. Access to a personal computer is strongly recommended for your study. If you are experiencing financial difficulty, visit our website for information regarding hardship funds
Textbooks, general stationery and other supplies. Our award-winning library is stocked with a large range of textbooks and online resources, free of charge. The Students’ Union shops stock a wide range of stationery supplies on both campuses
Accommodation and living costs. Please visit our website for more information
Travel costs to and from the University campus (including for occupational health referrals if required). An annual bus pass can be purchased alongside your rent if you are living in halls of residence/Unilet accommodation or may be purchased separately
If required by your placement, you will need to meet the cost of an Enhanced Disclosure and Barring Service (DBS) check as a condition of enrolment, including any Post Office verification charges

Travel costs to and from your placement (both in the UK and overseas) if this is part of your course of study. Placement year funding information can be found on our website.
Professional Body membership and registration post qualification. Association for Nutrition membership fee.
SportBU membership

Repeat units

Scholarship worth £1,000 from The Pure Package

The Pure Package, a premier London diet meal delivery service, has launched an annual educational scholarship ‘The Healthy Futures Award’.

The winner will receive: a gift of £1,000 to support your payment of tuition fees and the opportunity to undertake a paid work based learning experience at the Pure Package HQ.

Eligibility criteria:

Is currently studying relevant nutrition programme
Has been offered a place to study nutrition-related course with Bournemouth University

For more information and to apply, please visit The Healthy Futures Award webpage.

Our staff

On this course you will be taught by staff with relevant expertise and knowledge appropriate to the content of the unit. This could include senior academic staff, qualified professional practitioners and research students, many of whom are actively engaged in research and/or professional practice which is integrated into the teaching of this course. Please note that teaching staff can change.

Dr Sarah Hillier - Course Lead and Senior Lecturer In Nutrition

Dr Reena Vijayakumaran - Senior Lecturer In Behavioural Psychology and Nutrition

Dr Joanne Holmes – Senior Lecturer in 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.

She is also a company director and partner in 1,000-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.

View Joanne Holmes' staff profile

Dr Fotini Tsofliou – Principal Academic in Nutrition, Programme Lead MSc Nutrition and Behaviour

Professor Jane Murphy – Professor of Nutrition

Jane is an Associate Professor, Registered Nutritionist and Dietitian and Head of Education (Health Sciences) in the Faculty of Health and Social Sciences. Her 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.

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.

View Professor Jane Murphy's staff profile

Dr Jaqueline Landman – Visiting Fellow

Jaqueline’s main interests are applied nutrition involving cohort studies of nutrition in infancy and in pregnancy, working on the first guide to the treatment of severe malnutrition, food and nutrition of school aged children. She researched the food choices of South Asians in Scotland and evaluated the Scottish Health Award Scheme to enable better nutrition health promotion there. Jacqueline commissioned research to inform the development of the nutrition profession as Nutrition Society until 2009 and is an assessor for the AfN and UK Public Health Register.

Jaqueline has taught at and been an examiner at universities in Jamaica, England and Scotland and undertaken international consultancies in professional development, clinical nutrition and nutrition policy. She is currently a Visiting Fellow at Bournemouth University.

Gill Glasgow – Lecturer

Gill is a registered public health nutritionist with the association for Nutrition (UKVRN) and a member of the nutrition society. She has been involved with and lectured on the Nutrition programme for 17 years specialising in Psychology, health and wellbeing. Her areas of interest involve the psychology of eating practice, food choice, and behavioural changes for improved health and wellbeing.

She has extended her interests to include mindfulness-based approaches to improve wellbeing, in particularly its use and applications to eating practice. Gill is currently undertaking a Qualitative PhD using the Interpretative Phenomenological Analysis approach in exploring the process of mindfulness in the context of health and wellbeing in those who have adopted a home practice toward positive lifestyle changes.

Gill also has a keen interest in student welfare as well as a keen advocate of the student experience. She also has a key role in the provision of the Peer assisted learning scheme for first year students on the programme since it was launched 2009.

She continues to support this scheme and has successfully brought PAL also into the second year of the programme to continue to benefit students through their learning experience.

View Gill Glasgow's staff profile

Chloe Casey - Lecturer in Nutrition

Debbi Gale - Demonstrator in Health Sciences

Julie Liddell - Technical Officer

Dr Paul Fairbairn - Lecturer in Nutrition and Sport and Exercise Science

Course changes

Changes for 2022 entry

Date	Changes to this course
04/10/2021	Where the change was made: Fees box Change: Placement fee for September 2022 entry amended to £1,850. Previous text: £850

Changes in 2021

Date	Changes to this course
17/05/2021	Where the change was made: core unit in course details Change: Research Methodologies 2 unit is replaced with Conducting Research unit. Previous text: Research methodologies 2: You'll gain an understanding of a range of research methodologies.

Changes in 2020

Date	Changes to this course
11/08/2020	Where the change was made: core unit in course details. Change: Research Methodologies 1 unit is replaced with Beginning Research unit. Previous text: N/A

Changes in 2018

Date	Changes to this course
21/12/2018	Where the change was made: Core units and career suggestions Change: Level 4 new titles: Foundation Psychology in Understanding Human Behaviour (previously titled Psychosocial Aspects of Health) Professional Values in the Food Chain (previously titled The Human Food Chain - This unit also added one extra learning outcome to meet employability, professional and research skills) Level 5 new title: Food processing and Product Development (previously titled Food Processing and Development) Level 6 new titles: Psychological and Social Aspects of Health and Wellbeing (previously titled Advanced Psychology for Health and Wellbeing) Advances in Applied Nutrition (previously titled Community Health and Wellbeing) Final year option units removed: Advanced Psychology for Health & Wellbeing Contemporary Nutrition One job role was removed from the list under careers section: Product information specialist was removed from the list New career suggestions added: Nutritional advisor in the food industry and health sectors Technical roles in the food industry responsible for traceability, product quality, product development. Independent nutritionist advising individuals. Postgraduate study including dietetics
01/11/2018	Where the change was made: Entry Requirements Change: General Sciences has been added to the required subjects Previous text: N/A

Date

Changes to this course

21/12/2018

Where the change was made: Core units and career suggestions
Change:

Level 4 new titles:

Foundation Psychology in Understanding Human Behaviour (previously titled Psychosocial Aspects of Health)
Professional Values in the Food Chain (previously titled The Human Food Chain - This unit also added one extra learning outcome to meet employability, professional and research skills)

Level 5 new title:

Food processing and Product Development (previously titled Food Processing and Development)

Level 6 new titles:

Psychological and Social Aspects of Health and Wellbeing (previously titled Advanced Psychology for Health and Wellbeing)
Advances in Applied Nutrition (previously titled Community Health and Wellbeing)

Final year option units removed:

Advanced Psychology for Health & Wellbeing
Contemporary Nutrition

One job role was removed from the list under careers section:

Product information specialist was removed from the list

New career suggestions added:

Nutritional advisor in the food industry and health sectors
Technical roles in the food industry responsible for traceability, product quality, product development.
Independent nutritionist advising individuals.
Postgraduate study including dietetics

01/11/2018

Where the change was made: Entry Requirements
Change: General Sciences has been added to the required subjects
Previous text: N/A

Changes in 2017

Date	Changes to this course
15/11/2017	Where the change was made: Fees Change: After an annual review of the placement year tuition fee, a price increase in line with current inflation, equating to 3% has been introduced. Previous text: £790
03/07/2017	Where the change was made: Course details Change: Removal of year three optional unit from current programme Previous text: 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.
06/09/2017	Where the change was made: Key Information and 2018 entry requirements Change: Entry Requirements changed to 104 - 112 tariff points including a minimum of 2 A levels or equivalent, including 32 points in a required subject. Previous text: The entry requirements for this course are 104-112 tariff points from 3 A-levels. BTEC Extended Diploma: DDM.
06/09/2017	Where the change was made: 2018 entry requirements Change: 2018 GCSE entry requirements have changed to This course requires GCSE English and Mathematics grade C (or grade 4 in the reformed GCSE grading) or equivalent qualifications. Previous text: 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.

Changes in 2016

Date	Changes to this course
08/04/2016	Where this change was made: Entry requirements Change: 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. Previous text: 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.
23/11/2016	Where this change was made: Key facts and 2017 entry requirements Change: Tariff point range introduced of 104 - 112 tariff points, previously entry requirements were 112 tariff points Previous text: 112 tariff points
24/11/2016	Where this change was made: 2017 entry requirements Change: Grade specifications removed from the entry requirements for the BTEC Diploma, statement changed to: The BTEC 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. Previous text: BTEC 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.
24/11/2016	Where this change was made: 2017 entry requirements Change: International Baccalaureate (Diploma) entry requirements changed to: 28-31 points overall including 5 points from each of the Higher Level subjects Previous text: The IB Diploma is welcomed as part of the International Baccalaureate (IB). This course requires 31 points including 5 points from each of the 3 Higher Level subjects.
24/11/2016	Where this change was made: 2017 entry requirements Change: European Baccalaureate entry requirements changed to: Applicants are required to achieve a minimum score of 70% overall. Previous text: This course requires a minimum score of 75% overall.

Statistics shown throughout this page are taken from Unistats and BU institutional data unless otherwise stated.

BSc (Hons) Nutrition (with Foundation Year option)

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Dr Sarah Hillier - Course Lead and Senior Lecturer In Nutrition

Dr Reena Vijayakumaran - Senior Lecturer In Behavioural Psychology and Nutrition

Dr Joanne Holmes – Senior Lecturer in Nutrition

Dr Fotini Tsofliou – Principal Academic in Nutrition, Programme Lead MSc Nutrition and Behaviour

Professor Jane Murphy – Professor of Nutrition

Dr Jaqueline Landman – Visiting Fellow

Gill Glasgow – Lecturer

Chloe Casey - Lecturer in Nutrition

Debbi Gale - Demonstrator in Health Sciences

Julie Liddell - Technical Officer

Dr Paul Fairbairn - Lecturer in Nutrition and Sport and Exercise Science

Course changes

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Changes in 2021

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Changes in 2018

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Changes in 2016