Nutrition and Dietetics MNutr

   
   
  

Fact file - 2017 entry

UCAS code:B401
Qualification:MNutr
Type and duration:4 year UG
Qualification name:Nutrition and Dietetics
UCAS code
UCAS code
B401
Qualification
Nutrition and Dietetics | MNutr
Duration
4 years full-time
A level offer
AAB-ABB 
Required subjects
at least two science-based subjects at A level (chemistry essential; biology preferred as second science subject, but other science subject can be food technology/home economics, geography, IT, maths, physics, physical education or psychology) and an additional A level or equivalent. Applicants also require GCSE maths and english, grade C or above.  
IB score
34-32 (including specified grades in science subjects and English language) 
Course location
Sutton Bonington Campus 
Course places
30-35
School/department
 

Overview

The course is accredited by the British Dietetic Association and approved by the Health and Care Professions Council. You will receive a thorough grounding in the scientific disciplines that underpin nutrition, such as biochemistry and physiology.
Read full overview

This course is explicitly intended to train students for a career in dietetics. 

Professional accreditation

  british-dietetic-association                  HCPC-logo

The course is accredited by the British Dietetic Association and approved by the hcpc (Health and Care Professions Council).Students who successfully complete the course are eligible to apply to the hcpc 
for registration as a dietitian (UK). 

We aim to produce high calibre dietitians with all of the academic, practical, therapeutic and personal skills required of their profession.

The course is taught primarily by the School of Biosciences with significant input from the University's Faculty of Medicine and Health Sciences. This means that - uniquely - students study to be dietitians alongside their future colleagues: doctors, nurses, pharmacists and others. The major local hospital and community dietetic departments are also involved in the course, giving students regular contact with practising dietitians and a vital insight into their future career.

You will receive a thorough grounding in the scientific disciplines that underpin nutrition, such as biochemistry and physiology. The course also covers education methods, communication skills, psychology and sociology, alongside the clinical practice of dietetics. Many of the teaching staff are experienced registered Dietitians. Clinical skills are further developed through three clinical placements that take place within hospital and community dietetic departments throughout the East Midlands and South Yorkshire.

Purpose-built facilities

A customised Clinical Skills Centre is  primarily used for preparing dietetics students for their placements. Students can practice consultations and other clinical skills, be recorded and assessed. The Centre is also used for a wide range of research projects.

There is also a purpose-built dietetics laboratory for production of test meals by dietetics students and for research projects, as well as specialist laboratories for biochemistry, molecular and environmental sciences, flavour research and food structure. 

 

Course structure

Four-year programme

This programme includes three integrated clinical placements, two of which take place within the summer vacation. (Clinical placements are unlikely to be available part- time). 

Year one

You will develop an understanding of the roles and skills required of a registered dietitian and study relevant science subjects including nutrition and biochemistry. You will take a short clinical placement experience, normally four weeks, in the summer vacation.

 

Year two

In this year, you will continue to develop your background knowledge of basic and applied sciences, as well as practical and clinical skills.

Year three

This year explores various aspects including public health and research skills. A 12-week summer vacation placement develops core clinical skills.

Year four

In the final year you will undertake your research project. Our close links with the University’s Faculty of Medicine and Health Sciences and local dietetic departments mean that research projects directly related to nutrition and human health are available. A further 12-week clinical placement will consolidate your skills prior to applying for registration as a dietitian.

 

Entry requirements

A levels: AAB-ABB, including at least two science-based subjects at A level (chemistry essential; biology preferred as second science subject, but other science subject can be food technology, geography, home economics, IT, maths, physics, physical education or psychology) and an additional A level or equivalent.  Citizenship studies, critical thinking, general studies and leisure studies not accepted.

All applicants must have a minimum Grade C in GCSE mathematics and English (or equivalent examination)

Students whose first language is not English - see below.

English language requirements

IELTS 7.0 (no less than 6.5 in any element) 

Students who require extra support to meet the English language requirements for their academic course can attend a presessional course at the Centre for English Language Education (CELE) to prepare for their future studies. Students who pass at the required level can progress directly to their academic programme without needing to retake IELTS. Please visit the CELE webpages for more information.

Alternative qualifications 

For details please see the alternative qualifications page

Foundation year - a foundation year is available for this course. 

Students must meet the requirements of the Biology/Biosciences pathway. In order to progress to the first year, students must pass the foundation year with an overall mark of no less than 55% and with no less than 55% in both the chemistry and biology modules. 

Progression is also subject to a successful interview.

Flexible admissions policy

We may make some applicants an offer lower than advertised, depending on their personal and educational circumstances.

Notes for applicants 

  • How to apply 

All applications for are made through UCAS and we require that applications should be submitted before the first UCAS deadline in January. Suitable applicants will be required to attend a formal interview (see below). You are advised to visit a Dietetics Department prior to interview. We welcome applications from mature students but cannot guarantee an interview for this programme.

  • Funding restrictions

Students on this course may expect to have their tuition fees paid in full by the NHS and may receive financial support in the form of a bursary. However, the fee and bursary arrangements are subject to approval by the Department of Health and the conditions of the NHS Student Bursaries Scheme. Funding restrictions imposed by these sponsors mean that all applicants must be eligible to have their fees paid by the Department of Health. Hence, it is necessary to have been resident in an EU country for at least three years prior to applying for the course. Details of NHS bursaries are available at www.doh.gov.uk

  • Selection interview

Short-listed applicants will be invited to attend a selection interview. An academic member of staff from the Division of Nutritional Sciences and a dietetics service representative normally conduct the interview. Applicants are expected to demonstrate potential for academic progression, commitment to a career in dietetics and an understanding of the role of a dietitian as well as demonstrating good communication skills and an understanding of professional values.

  • Students with disabilities or health concerns

Disabilities and health concerns do not necessarily form a bar to entry to the Master of Nutrition and Dietetics course. In line with the Special Educational Needs and Disability Act 2001, we treat all students fairly, offering ongoing support and making reasonable adjustments where necessary. However, the School of Biosciences has a responsibility to ensure all students admitted to the course are eligible to apply for registration by the HPC on graduation. It is expected that any condition past or present, will be controlled and stable, and will not impair your ability to complete the course or care for patients.

Any applicant who is offered a place is required to complete a medical questionnaire which is forwarded to the Occupational Health Department who may choose to offer the applicant a full medical examination. It is important to note that all offers of a place are conditional on a satisfactory occupational health screen that assesses fitness to practice in the health service. In line with UCAS guidelines, disability or health concerns can be disclosed on the UCAS form and/or in a letter addressed directly to the Admissions Tutor. All information disclosed is treated as strictly confidential.

  • Disclosure and Barring Service (DBS) 

Owing to the particular nature of this course, the University uses the disclosure services of the DBS to assess the suitability of applicants to work with a vulnerable population. Each student will need to fulfil this requirement once they have commenced the course. The University undertakes not to discriminate unfairly against any subject of a disclosure on the basis of a criminal conviction or information revealed. Disclosure information will be handled and disposed of securely in compliance with the DBS Code of Practice, the Data Protection Act and other relevant legislation.

Frequently Asked Questions

More information - Frequently Asked QuestionsPDF file icon

 
 

Modules

Typical Year One Modules


Compulsory

Introduction to Dietetics 
The aim of this module is to develop the underpinning knowledge of the nutrient composition of food, the principles of healthy lifestyle guidance and develop the skills to apply this knowledge to different population groups and other essential skills for dietetic practice. You’ll have a maximum of eight hours contact time per week.
 
Introduction to Nutrition
Nutrients are vital to humans and animals, but how do they work? In this module you’ll be given a comprehensive introduction to the key concepts in the field of nutrition, including macronutrients, energy metabolism, vitamins and minerals. Depending on your interest, you’ll be able to focus on human or animal nutrition. This means you can choose to look at the role of nutrition in human disease (including coronary heart disease, cancer, obesity and diabetes), or learn about animal nutrition and what it means for food production. You’ll learn about nutrition through a mix of lectures, practical sessions and e-learning.
 
 
The Biosciences and Global Food Security
How can you use science to help improve global food security? This module introduces you to the issues of global food security and the complexity existing in different parts of our food generation system. Looking across the food supply chain, you’ll cover the evolution of crops, crop and animal production, and the food industry. Importantly, you’ll also look at sustainable nutrition because food security isn’t just about supply – it’s important that people are getting the right kind of food. You’ll learn about these issues through a mix of lectures and practical laboratory sessions. You’ll also develop professional skills to work safely in laboratory situations. 
 
 
 
Biochemistry – The Building Blocks of Life
Have you ever wondered how some crops can resist diseases? This module provides you with the fundamentals for understanding biochemical processes in living organisms. You’ll be introduced to the basic structure, properties and functions of the four key biological macromolecules: nucleic acids, proteins, carbohydrates and lipids. You’ll also look at the metabolic pathways occurring in cells, such as respiration, photosynthesis and the biosynthetic pathways for the key macromolecules. In addition to lectures, you’ll have practical laboratory sessions to learn how to use key biochemical techniques for the separation and analysis of macromolecules and measurement of the metabolic process. 
 
 
Genes and Cells 1
The basic functional units of life are cells. In this module you’ll learn about the growth and development of cells, focusing on mitosis, meiosis, cell division and differentiation. You’ll get to explore the ultrastructure – the structure of a cell too small to be seen with an ordinary microscope – of animal, plant and bacterial cells and even viruses. Once you have this foundation understanding, the second part of the module covers fundamental genetic principles and you’ll be able to answer the questions: What are the Mendelian laws of inheritance? How are genes expressed? You’ll have lectures from current researchers in the field and the opportunity to apply your learning in the laboratory and in workshops.
 
 
 
Introductory Physiology
This module introduces and explains the major physiological systems which are essential for life: the central nervous system, the respiratory system, the cardiovascular system, the renal system and the digestive system. You’ll understand the structures and functions of the major organs and the functions of individual cell types. The module will cover animal functions including their reactions to the internal and external environments, reproduction and development. You’ll have weekly lectures and one practical class.

 
 
Introduction to Health Behaviours
This module develops your application of nutritional science in relation to the general population. You’ll investigate food composition, nutritional requirements and recommended dietary intakes before looking at methods of measuring food intake. Basic psychology and sociology concepts will be introduced to help investigate social, economic and cultural factors that influence food choices before examining concepts of health and maintaining a healthy lifestyle. Theories of health education and promotion and how these relate to influencing health behaviour will be covered. You’ll have weekly lectures (4 hours each) and workshops (4 hours each).
 
 
 
Academic Development and Employability
In this module you will develop the academic and professional skills you need for your further studies and future career. Through small group work within tutor groups, you’ll become well-equipped in areas such as essay-writing, presentational skills (oral and written), critical interpretation of published materials, and other universal skills that will benefit you throughout your degree and into the future.
 
 
 
Clinical Placement
Four-week placement experience in the summer vacation.
 
 


Typical Year Two Modules


Compulsory

Principles of Immunology
What are the main events of the immune response when the body is infected by intra and extracellular parasites, essential components of many diseases? In this module you’ll be introduced to the fundamental concepts behind cellular and molecular immunology. You’ll learn about the main characteristics and features of the innate and adaptive immune system, their functions and how they relate to each other. You’ll explore current immune-techniques, modern concepts of immune-deficiency and hypersensitivities, and contemporary topics in animal and human diseases.
 
 
Nutrition, Metabolism and Disease
This module, in lectures and practical sessions, provides a basic understanding of the role of nutrition in a variety of physiological and pathological situations. It aims to emphasise the interaction between the disciplines of biochemistry and nutrition. For example, you will cover the major factors associated with the metabolism of macronutrients during normal (healthy) metabolism and the changes in macronutrient metabolism associated with common chronic diseases like obesity, diabetes and cardiovascular disease.
 
Food Composition for Dietetics
This module covers aspects of food provision for a variety of groups and settings in the UK, including menu planning, costing, recipe analysis and food labelling. You will become more familiar with the composition of foods, exchange systems and what happens to the nutritional value of foods during processes such as storage and cooking. As well as lectures you will have practical sessions using case studies where you will calculate nutritional requirements and adapt intakes to meet the nutritional needs of individuals. Other aspects such as institutional catering, food additives, labelling, health claims and new product development will be discussed.
 
 
Medicine and Pathology
This module will introduce you to the principles of disease aetiology and diagnosis and to consider the pathophysiological consequences of common diseases likely to be seen in clinical practice by qualified dietitians. You’ll also be introduced to history taking, clinical chemistry based assessments, nasogastric intubation and venepuncture, and will also practice the basic aspects of life support, and measurement of BP.
 
Communication Skills & Educational Methods
This module provides insight into formal and informal methods for both written and verbal communication. Educational and learning theories will be taught and you’ll be introduced to basic counselling skills and provided with the opportunity to practice such skills within a dietetics setting. You’ll have a maximum of 4 hours contact time per week to study for this module.
 
 
Nutritional Regulation, Physiology and Endocrinology 
This module aims to develop your understanding of the principles of nutrition from dietary assessment and food analysis through to how the body utilises the diet’s nutrients in energetics throughout the human lifespan and in different pathological states. You will investigate the physiological systems that control homeostasis and metabolism as well as examining how the body regulates various physiological responses to food, regulating appetite and energy expenditure. You will have two lectures and workshops per week for this module.
 
Global Issues in Nutrition 
Throughout this module your problem solving skills will be developed whilst increasing your knowledge on key topics in nutrition such as global food security and tackling the obesity epidemic. Lectures from different academic staff will introduce the case study topic to be investigated. Working in groups, you will gather relevant information from various research sources, synthesise data and present in appropriate formats. As well as developing skills and knowledge essential for working in the professional sector, students will be expected to use knowledge being delivered in other modules to apply to the set case studies.
 
Fundamentals of Dietetics
This module aims to add to the knowledge you have already gained in year one, whilst developing the skills that are fundamental to dietetic practice. The module considers the dietetic care process and how this defines the actions, critical thinking and specialist skills that form the components of a dietetic intervention. Students will become more familiar with the variety of techniques that can be used to assess dietary intake and to measure anthropometry, and will consider the lifestyle and social factors that may pose barriers to healthy eating. Using case study based teaching, students will be able to apply their knowledge of dietetic assessment and adapt their recommendations to meet the needs of individuals. Other aspects such as genetics in healthcare and user and carer involvement will be discussed. You will study via weekly lectures and some seminars and workshops.
 
 


Typical Year Three Modules


Compulsory

Nutrition and the Health of Populations
This module will introduce you to the basic methodology used to explore relationships between diet, health and disease in human populations. An appreciation of these techniques will be used as the basis for in-depth exploration of current major public health priorities. The module will take a lifecourse approach to explain and develop the concepts of human health and disease as affected by diet, dietary components and interacting factors. You’ll have a weekly four hour lecture to study for this module.
 
Clinical Pharmacology
You’ll be given an overview of clinical pharmacology, with particular emphasis on route of delivery of drug and principal aspects of pharmacokenetics, including factors influencing drug absorption, distribution, metabolism and elimination. The use of drugs in the treatment of diseases for which there is a dietetic input to the management, and the possibility of drug-nutrient interactions in these, and other, patients will be covered. Activities consist of lectures, private study work on clinical case studies and a review and feedback session. 
 
Changing Behaviour, Promoting Health
Unhealthy ‘lifestyle’ behaviours such as poor nutrition, physical inactivity and smoking are major contributors to the burden of disease. This course is designed to explore the process of changing these behaviours to improve health, using examples from behavioural science, health education, and health promotion. You’ll be introduced to fundamental concepts from sociology and their contribution to the understanding of health behaviour. You’ll look at health education strategies used in the UK, and make some comparisons with programmes from other countries. This is a highly interactive module. You’ll be expected to contribute to in-class discussions and work in groups on an assignment as well as taking lectures and self-directed online learning.
 
Principles and Practice of Dietetics
This module aims to link the underpinning science of nutrition developed over the first two years of the programme to the applied practice of dietetics. This will consider both the professional aspects of dietetics alongside the theory of the nutritional management of disease in individuals and populations. This will prepare you to start your 12 week clinical placement.
 
Research Skills in Dietetics
This module covers the theoretical and practical aspects of commonly used research methods. It includes hands-on experience of statistical packages and laboratory skills, provides information on systematic reviews, practical and audit based projects, and an understanding of the ethical nature of research. This is preparatory study for your dietetics research project. You’ll have weekly lectures, laboratory and workshop sessions.
 
Clinical Placement
12-week clinical placement in the summer vacation.
 
 


Typical Year Four Modules


Compulsory

Dietetics Research Project

In this module you will carry out original research at the forefront of human nutrition and dietetics in collaboration with members of staff.

The Research Project encourages critical thinking and involves both independent and teamwork, a literature survey, and data handling, analysis and interpretation. 

Our close links with the University's Faculty of Medicine and Health Sciences and local dietetic departments mean that Research Projects directly related to nutrition and human health are available. Alternatively, the strong research standing of the School means that laboratory-based projects using state-of-the-art facilities are also on offer.

Recent research projects include:

  • Compliance to dietary advice in diabetes mellitus Type 2
  • Processed food intake in pre-school children
  • The relationship between breastfeeding and allergy: a systematic review of the literature 

Students producing the highest quality projects are encouraged to submit abstracts to the British Dietetic Association annual conference and present their work at the conference.

Read BURN the Biosciences Undergraduate Research at Nottingham web pages to find out more about undergraduate research projects. BURN is a freely accessible e-journal which showcases final-year research projects undertaken by biosciences students.

 
Advanced Dietetics and Professional Issues
This module considers dietary management in specialist areas of advanced dietetic practice including management using individual student learning experiences and small group work. You’ll have a maximum of eight hours contact time per week.
 
 
Advanced Dietetic Practice - including Clinical Placement
Under the supervision of experienced registered dietitians, you’ll gain active experience in areas of health care that are appropriate to support subsequent application for dietetic registration. At the end of the 12-week placement you will have had the opportunity to work with clients/patients in the same way as a newly qualified dietitian.
 
 
 

The modules we offer are inspired by the research interests of our staff and as a result may change for reasons of, for example, research developments or legislation changes. This list is an example of typical modules we offer, not a definitive list.

 
 

Careers

You will be highly skilled in the principles and practices of dietetics, and will have developed your practical research skills. Most dietitians work within the National Health Service either in hospitals or within the community. A dietitian can choose to specialise in a range of areas such as paediatrics, obesity, renal or liver disease, diabetes and health promotion. Outside the Health Service, opportunities are available in private practice, sports nutrition, media and journalism, education, food and drink industries, overseas development and consumer organisations. Registration in Dietetics in the UK is recognised in many countries overseas.                   

Career Profiles

  • Zoe Pegram, Specialist Dietitian

    'I decided to study dietetics because I wanted a job where I could help people, also because I was interested in food and nutrition. I have worked in an NHS hospital as a dietitian with cancer patients for several years. Now I am working in a new role setting up a hospital Nutrition Team to provide support to patients with complex nutritional needs.'
  • Craig Dodds, Community Dietitian

    'After graduation I went to work in a rotational community dietetic post. This has given me the opportunity to work for 6 months in each of 3 different areas, obesity and diabetes, public health and healthcare of the elderly. This has given me a really good grounding in many areas of dietetics, in particular with chronic diseases such as obesity and diabetes. Working in the community gives you an opportunity to support people to make dietary changes in their everyday lives and to promote good nutrition. Working with other healthcare professionals is essential in our work.'
  • Samantha Howard, Hospital Dietitian

    'I always wanted a job that involved working with people and making a difference and being a Dietitian has certainly given me that. I currently work as an acute dietitian on the wards and in outpatients at a district general hospital. Being involved in providing student training is part of every Dietitian’s role and it is something I find particularly rewarding. I find it helps reinforce my own knowledge by explaining things to others and it is great to think you are training your future colleagues.'

Average starting salary and career progression

Most newly qualified dietitians will work in the NHS as a band 5, starting salary £21,176-£27,625.

In 2014, 91% of first-degree graduates in the School of Biosciences who were available for employment had secured work or further study within six months of graduation. The average starting salary was £20,257 with the highest being £28,000.*

* Known destinations of full-time home and EU first-degree graduates, 2013/14.

Careers Support and Advice

Studying for a degree at The University of Nottingham will provide you with the type of skills and experiences that will prove invaluable in any career, whichever direction you decide to take. Throughout your time with us, our Careers and Employability Service can work with you to improve your employability skills even further; assisting with job or course applications, searching for appropriate work experience placements and hosting events to bring you closer to a wide range of prospective employers.

Have a look at our Careers page for an overview of all the employability support and opportunities that we provide to current students.  

 
 

Fees and funding

Students on this course will usually have their tuition fees paid in full and receive financial support in the form of a bursary and access to a student loan.

More information can be found on the NHS Bursaries website. To be eligible you must have Home Status and meet the NHS and Student Loan Company criteria.

For information about fees and finance available for the Masters of Nutrition, visit our Student Fees and Finance website.

 
 
 

Key Information Sets (KIS)

Key Information Sets (KIS)

KIS is an initiative that the government has introduced to allow you to compare different courses and universities.

Assessment

There is assessment associated with this programme that is not attached to a specific module. Students must have completed a Food Hygiene Certificate - which has no credits - before starting a placement.

How to use the data

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Disclaimer
This online prospectus has been drafted in advance of the academic year to which it applies. Every effort has been made to ensure that the information is accurate at the time of publishing, but changes (for example to course content) are likely to occur given the interval between publishing and commencement of the course. It is therefore very important to check this website for any updates before you apply for the course where there has been an interval between you reading this website and applying.

Contact

Mrs Amanda Avery   
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