Triangle

This course is closed to international applicants for 2022 entry.

Course overview

Dietitians use their knowledge of science and food to help advise people to live a healthier life. Our integrated masters course is accredited by the British Dietetic Association and approved by the Health and Care Professions Council. This means you can become a registered dietitian when you graduate.

  • You'll gain clinical experience through a number of practice placements. These can be in a variety of different settings including hospitals.
  • Our teaching will develop your scientific understanding including nutrition, biochemistry and physiology.
  • Practical sessions in our dietetics suite help to develop your communication skills.
  • Our close links with local hospitals mean that your research project can relate directly to human health.

From 15 March 2022, the UK government revoked the requirement for students engaged in patient-facing health or social care settings to be fully vaccinated against Covid-19. This means that while we still encourage all eligible students to become fully vaccinated, there will be no impediment to you starting your course, regardless of your Covid vaccination status.

Why choose this course?

  • Be taught by experienced registered dietitians
  • Connections with the major local hospital and community dietetic departments
  • Regular contact with specialist practising dietitians and a vital insight into your future career
  • Learn about education methods, communication skills, psychology and sociology
  • Develop your clinical skills through three practice placements in primary care, hospitals, public health and other non-traditional placement settings
  • Ranked 3rd in the Guardian University Guide 2022 for agriculture, forestry and food

Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2022 entry.

UK entry requirements
A level BBC in Clearing for home students

Please note: Applicants whose backgrounds or personal circumstances have impacted their academic performance may receive a reduced offer. Please see our contextal admissions policy for more information.

Required subjects

A levels to include at least two science-based subjects. Biology and/or chemistry are essential.

IB score 28; 5,5 in biology or chemistry and a second science subject at Higher Level in Clearing for home students

A levels

BBC in Clearing for home students, including at least two science-based subjects. Biology and/or chemistry essential.

Other science subjects can be food technology, home economics, geography, IT, maths, physics, physical education or psychology.

Citizenship studies, critical thinking, general studies, global perspectives, science and society, and leisure studies are not accepted.

GCSEs

All applicants must have a minimum grade 5 (B) in chemistry (or double-award science) and grade 4 (C) in GCSE mathematics and English language (or equivalent examination).

IB

Either HL5 in biology or HL5 in chemistry, and either HL5 in biology or HL5 in chemistry or HL5 in physics or HL5 in maths or HL5 in food technology or HL5 in home economics or HL5 in geography or HL5 in IT or HL5 in PE or HL5 in psychology.

Other qualifications

We also accept science based access courses and extended diplomas (such as the BTEC), 3 distinctions are required.

Interview

Admission is subject to passing an interview in Clearing for home students.

Mature Students

At the University of Nottingham, we have a valuable community of mature students and we appreciate their contribution to the wider student population. You can find lots of useful information on the mature students webpage.

Learning and assessment

How you will learn

Teaching methods

  • Lab sessions
  • Lectures
  • Seminars
  • Tutorials
  • Workshops
  • Placements
  • Problem-based learning
  • Computer labs
  • Practical classes

How you will be assessed

We use a range of assessment methods, including exams, essays, verbal presentations and practicals. You will receive a copy of our marking criteria which provides guidance on how we will assess your work. Your work will be marked on time and you will receive regular feedback.

Your final degree classification will be based on marks gained in your second to fourth years of study.

You must pass each year to progress. This typically means that you will need to achieve marks of at least 40% in each module. Full details on our marking criteria and structure will be provided at your induction.

Assessment methods

  • Coursework
  • Group project
  • Lab reports
  • Oral exam
  • Poster presentation
  • Research project
  • Written exam

Contact time and study hours

Each year you will take 120 credits in core modules. As a guide, one credit equals approximately 10 hours of work. You will spend around half of your time in lectures, seminars and practicals.

The remaining time will be independent study. Core modules are typically taught by professors or associate professors. Specialist dietitians from practice may support teaching on some modules.

You will have 26 weeks full-time practice placement throughout the course, around half of this takes place over the summer between years three and four.

Placements

Clinical placements are a mandatory part of the course. They are predominantly acute hospital or community based, with complementary virtual placements offered in other areas such as private practice and charity settings. You will complete three practice placements hosted by our practice educator partners. Our clinical partners are located as far north as Doncaster and as far south as Northampton.

  • Placement A is virtual and is undertaken usually during the spring semester in year one of the course. It is equivalent to two weeks (37.5 hours per week) of placement hours. These hours will be split over a number of weeks/months. This is due to the availability of our practice educators and activities provided.
  • Placement B is usually 12 weeks, 8 weeks of which are clinical and the rest virtual. It takes place at the end of the third year in the summer.
  • Placement C is usually 12 weeks long and occurs in the spring semester of year four.

Our dedicated dietetics placement team will help and support you through the placement process.

Study Abroad and the Year in Industry are subject to students meeting minimum academic requirements. Opportunities may change at any time for a number of reasons, including curriculum developments, changes to arrangements with partner universities, travel restrictions or other circumstances outside of the university’s control. Every effort will be made to update information as quickly as possible should a change occur.

Modules

You will develop an understanding of the roles and skills required of a registered dietitian and study relevant science subjects including nutrition and biochemistry. To build on this knowledge there is a short clinical practice placement, this is normally three weeks full-time, over the summer.

Fundamentals in Food Science and Nutrition

This module will introduce you to the key concepts in the field of nutrition and food Sciences, including:

  • constituents that make up food and its ingredients
  • their functional properties
  • the physiological impact of diet and nutrition on your body
  • dietary guidance and recommendations
  • analytical techniques to measure dietary and body composition
Sustainable agriculture, food and nutrition

Nutrients are vital to human and animal health, but how do they work? In this module, you’ll be given a comprehensive introduction to the key concepts in the field of nutrition. Depending on your interests, you can study human or animal nutrition, or both. Understand how the food we eat influences our health. Explore how the food eaten by animals impacts on food production and the global food system.

You’ll study:

  • micronutrients, including vitamins and minerals
  • macronutrients, including proteins, carbohydrates and fats
  • metabolism, and how nutrients give us energy
  • the influence of nutrition in diseases such as cancer and diabetes
Introduction to Genetics and Biochemistry

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.

Introduction to Dietetics

This 10 credit module will develop your knowledge of the nutrient composition of food.

You'll study:

  • the principles of healthy lifestyle guidance
  • develop the skills to apply this knowledge to different population groups
  • essential skills for dietetic practice
Introductory Physiology

What major physiology systems are essential for life in animals and humans? In this module you will learn about:

  • the body's principle physiological systems including the nervous, respiratory, cardiovascular, reproductive, renal and digestive systems
  • the structure and function of the major organs including the function of individual cell types

Through weekly lectures, we will cover topics on genes, proteins and membranes, transport of molecules across membranes, nerve signalling and biorhythms. 

Essential study skills

This module is intended to enhance your transition into university and guide you through the academic expectations of your degree. This module includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop core skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Thursday 18 August 2022.
Global Issues in Nutrition
Throughout this module your problem solving skills will be developed while enhancing your knowledge on key topics in nutrition for example: global food security, tackling the obesity epidemic, and positive impacts on consumer behaviour. Every two weeks you will receive a lecture from a different academic introducing the case study topic to be investigated. In groups you will gather relevant information from various research sources, synthesis data and present in appropriate formats. 
Nutrition and Physiology Interaction

Hormones carry signals between different parts of the body. But how do nutrients determine the interaction between hormones and health? In this module, you’ll carry out an in-depth study of the mammalian endocrine system. You'll look at this from cellular, molecular and anatomical perspectives. You'll explore the role that hormones play in controlling homeostasis and metabolism. We use the latest published nutritional research. You'll look at appetite regulation and how endocrine systems determine what, how and when we eat.

You’ll study:

  • nutritional energetics and energy expenditure
  • appetite regulation by the endocrine system
  • homeostasis in relation to the diet
Fundamentals of Food and Dietetics

This module allows you to gain awareness of the importance of food knowledge within dietetics, including:

  • food production
  • processing
  • transportation
  • legislation
  • nutritional content
  • institutional catering 
Medicine and Pathology

This module, delivered by the School of Medicine, 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 and 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. 

Nutrition, Metabolism and Disease

The food we eat determines the functioning of our bodies. But how does metabolism influence whether this leads to health or disease?  You will explore the nutritional biochemistry of metabolism. Looking at healthy outcomes, and factors associated with chronic diseases. These include obesity and diabetes. You will investigate the fed, fasted and starved states. You’ll understand how the body uses macronutrients in different physiological and pathological situations.

You’ll study:

  • metabolism, nutrition and exercise in sporting performance
  • disorders of metabolism and the therapies used to treat them
  • cardiovascular disease risk factors
  • obesity and diabetes, from a metabolic perspective
The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on
Nutrition and the Health of Populations

Good nutrition is needed to maintain health at any age. So how do nutritional requirements change as we get older? In this module, you’ll explore nutrition throughout the life course. You'll identify the nutritional needs of different age groups. Starting with pre-conception, to pregnancy, infancy, childhood, adolescence, adulthood and into old age. You'll understand the role of optimal nutrition in preventing disease and promote healthy diets.

You’ll study:

  • developmental origins of health and disease
  • risk factors for nutritional disease at different stages of life
  • epidemiological methods used to identify public health challenges
  • nutrition in human physiological development across the life course
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 practice placement.

Changing Behaviour, Promoting Health

Healthy diets are vital for healthy lives. But how do nutritionists change health behaviours to achieve optimal nutrition? In this module, you'll study the psychological origins of dietary behaviour. You will learn the behaviour change techniques nutritionists use to modify food choice. You'll look at how to promote healthy diets using community, legislative, persuasive and empowerment tools. You'll work as an intervention team to achieve improved dietary health. Working together, you'll design an evidence-based behaviour change programme.

You’ll study:

  • psychodynamic, behaviourist, cognitive and humanistic explanations of food choice
  • social influences on consumer behaviour and the social determinants of health
  • behaviour change techniques used in professional practice
  • health promotion tools used to achieve dietary health across populations
Clinical Pharmacology

This module is delivered at the School of Medicine by a pharmacist. 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. 

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.

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on
Dietetics Research Project

In this module you will carry out original research at the forefront of human nutrition and dietetics. You are supported by a member of our academic team.

The research project encourages critical thinking and involves both independent research and teamwork. You'll work on a literature survey, and data handling, analysis and interpretation. 

We have close links with the University's Faculty of Medicine and Health Sciences and local dietetic departments. This means that your research project can directly relate to nutrition and human health.  Alternatively, you can do a laboratory-based project using the specialist facilities within the school. 


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.

 

Advanced Dietetics (Clinical and Public Health) and Professional Issues

This module considers dietary management in specialist areas of advanced dietetic clinical practice and public health nutrition using individual student learning experiences and small group work. You will also cover the aspects of management, leadership and professionalism you will require in order to be suitably prepared prior to registration as a dietitian.

Advanced Dietetic Practice (includes 12-week practice placement)

Under the supervision of experienced registered dietitians, you’ll gain active experience in areas of health care that support subsequent application for dietetic registration. At the end of the 12-week placement you will have had the opportunity to work with clients and patients in the same way as a newly qualified dietitian. 

The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on

Fees and funding

UK students

£9,250
Per year

International students

£26,500*
Per year

*For full details including fees for part-time students and reduced fees during your time studying abroad or on placement (where applicable), see our fees page.

If you are a student from the EU, EEA or Switzerland, you may be asked to complete a fee status questionnaire and your answers will be assessed using guidance issued by the UK Council for International Student Affairs (UKCISA) .

Additional costs

All students will need at least one device to approve security access requests via Multi-Factor Authentication (MFA). We also recommend students have a suitable laptop to work both on and off-campus. For more information, please check the equipment advice.

As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.

You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies.

You will need to purchase a PENG Handbook (£30) and tunics for placement, and there is a fee for your enhanced DBS clearance.

You will need to purchase a cooking apron for practical sessions.

Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. You will be given £5 worth of printer credits a year. You are welcome to buy more credits if you need them. It costs 4p to print one black and white page.

Practice education placements are a compulsory part of this degree and one of these is across the summer vacation between the third and fourth year. This means that undertaking paid work during that summer is unlikely to be possible.

There could be extra costs if you need to pay for additional accommodation near to your placement whilst continuing to pay for your usual university accommodation.

Students will get different levels of support via the NHS Learning Support Fund (LSF) depending on their personal circumstances. Students must be eligible for both tuition fee and maintenance loan support from the Student Loans Company to be able to apply for any of the NHS LSF allowances. Some of the additional costs of attending a practice placement such as travel and dual accommodation costs may be reimbursed, provided a valid claim is made within nine months of those costs being incurred. Further information regarding eligibility can be accessed online.

There may be options to undertake an optional international summer school in Malaysia and this would be self-funded.

Scholarships and bursaries

For information about fees and finance available for the Masters of Nutrition, visit MNutr student funding.

Home students*

Over one third of our UK students receive our means-tested core bursary, worth up to £1,000 a year. Full details can be found on our financial support pages.

* A 'home' student is one who meets certain UK residence criteria. These are the same criteria as apply to eligibility for home funding from Student Finance.

International students

We offer a range of international undergraduate scholarships for high-achieving international scholars who can put their Nottingham degree to great use in their careers.

International scholarships

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 NHS 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.

You could work in private practice, sports nutrition, journalism, education, food and drink industries, and consumer organisations.

Registration in dietetics in the UK is recognised in many countries overseas including Hong Kong.

Average starting salary and career progression

85.3% of undergraduates from the School of Biosciences secured employment or further study within 15 months of graduation. The average annual salary for these graduates was £24,418.*

*Data from UoN graduates, 2017-2019. HESA Graduate Outcomes. Sample sizes vary.

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.

The University of Nottingham is consistently named as one of the most targeted universities by Britain’s leading graduate employers (Ranked in the top ten in The Graduate Market in 2013-2020, High Fliers Research).

Health and Care Professions Council

This course is regulated by the Health and Care Professions Council.

The Association of UK Dietitians

Accreditation is a robust process providing assurance to the profession, students and the public that universities meet the standards of the professional body, the BDA.

The BDA holds responsibility for the curriculum which describes what is expected of a newly qualified dietitian and provides the framework for universities to deliver programmes that are responsive to the demands of dietetic employment.

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Important information

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.