BSc Nutrition(For students entering from September 2024 onwards)
Year 3
(Award available for year: Bachelor of Science)
Learning outcomes
1. Demonstrate understanding of the legislative and advisory bodies that inform, formulate and implement nutrition policy, evaluate the scientific evidence that supports the policy-making process, discuss the impact of policies on populations and individuals and behaviour, and effectively communicate about nutrition policy to relevant audiences.2. Demonstrate an understanding of the scientific principles underlying personalised nutrition, including the role of nutrient-gene interactions on health and non-communicable disease outcomes.3. Explain the role of diet and nutrients in the pathophysiology, prevention and management of diet-related diseases, including the role of nutrient bioavailability and food-drug interactions.4. Explain the role of a Nutritionist in various contexts and demonstrate the principles of professional conduct, scope of practice, fitness to practise and the Association for Nutrition’s standards of ethical conduct and performance for Associate Registered Nutritionists.5. Apply key skills in collecting, analysing, critically interpreting and presenting data within a clearly defined context and audience, including the use of digital tools where appropriate.Skills Learning Outcomes Students will have developed and acquired skills in the following categories, as defined in the modules specified for the programme:1. Work Ready Skills2. Academic Skills3. Digital Skills4. Sustainability Skills5. Enterprise Skills6. Subject Specific Technical Skills
Assessment
In the final year, you'll synthesise learning, knowledge and skills developed in previous years through the capstone research project. This will consolidate your research and transferable skills, which are key to all graduate roles and career paths. Other assessments have a range of formats in accordance with the learning and skills outcomes of the modules specified at this level in the programme.