|Location||United Kingdom, Worcester|
|Type||Bachelor courses, full-time|
|Nominal duration||3 years|
|Awards||BSc (Joint Honours)|
|Tuition fee||£9,250.00 per year|
High school / secondary education (or higher)
Exam in Biology
The entry qualification documents are accepted in the following languages: English.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
Upload documents in original language and translations. Take originals along when you go study.
IELTS 6.0 with minimum 5.5 in each component
At least 1 reference(s) should be provided.
A motivation letter must be added to your application.
This Human Nutrition programme offers you the opportunity to explore the connections between food constituents, diet and health, with an emphasis on practical experience and real life scenarios.
The course will look in detail at the functions of nutrients and other bioactive compounds. You will consider the processes that change the amounts and activity of these food components as they travel from farm to food, the factors that affect our ability to utilise them as they journey from mouth to metabolism, and the consequences of inadequate supply and imbalance on human physiology.
You will also look at our changing nutritional requirements as we grow and age; the political and social consequences of poor nutrition; and the work being undertaken to improve the quality of food in our schools, hospitals and the wider community.
Finally, there will be ample opportunity to gain both laboratory and theoretical skills in a ‘hands-on’ approach that allows the development of intellectual, practical and social skills relevant to the work of a nutritionist.
You will have opportunities to develop a wide range of skills including research, data collection and analysis, communication skills, critical evaluation, dietary analysis and laboratory techniques. You will also develop presentational and teamwork skills and the confidence to operate in a variety of environments where nutritional knowledge is of paramount importance.
Nutritionists who can look at evidence and make measured and reasoned judgements are required in scientific and health fields, but also in the media, as nutritional journalists and presenters; in retailing, as managers of health food shops and as advisors in the larger supermarkets; and in finance, to ensure there is a balanced view relating to new food technology and that any risks are neither under or over-stated.
Many other openings are also available in such areas as: education (healthy school food programme), food production (advisors to growers and animal husbandry), and food provision (advisors or trainers of catering staff).