BSc (Hons) Nutrition and Health

  • Sandwich Year Option Available
  • International Students Can Apply
  • Work Placement Opportunity
  • Professional Accreditation

Overview

UCAS Code:B400
Course Length:3 Years Full-Time, 5 Years Part-Time
Start Dates:September 2020
Department:Faculty of Health, Social Care and Medicine
Location:Edge Hill University

Association for Nutrition Accredited Programme logo. Accreditation number AC295.

  • Study an Association for Nutrition (AfN) accredited degree designed to address the challenges facing nutrition-related health in the 21st century;
  • Gain a thorough understanding of nutrition and its role within the promotion of health and prevention of disease;
  • Develop entrepreneurial skills in food and nutrition and gain work-based experience to enhance your future employability.

You are what you eat, they say, and this degree examines the substance behind this common perception, bringing together the disciplines of nutrition, biology, psychology, sociology, food science and entrepreneurship. Accredited by the Association for Nutrition (AfN), this degree equips you with the skills, knowledge, experience and confidence to succeed in a career in which graduates in nutritional science are in high demand by employers. Optional modules enable you to tailor the programme and gain the key skills required for specific disciplines, such as public health, the food industry, physical activity, and nutrition in health and social care settings. A work placement, participation in live research projects, and a range of professional development activities provide first-hand experiences to prepare you for the world of work and help you stand out from the crowd.

Student and Alumni Profiles

  • Michelle Oatridge

    BSc (Hons) Nutrition and Health
    Nutrition is definitely an area that is gaining more and more recognition, as is the understanding of what an informed lifestyle choice can make on our health and wellbeing throughout our lives.
     View full profile
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In Depth

What will I study?

In Year 1 you will develop key professional and academic skills and build your knowledge of the function and application of research in applied health and social care. As well as being introduced to issues relating to nutrition, lifestyle and dietary habits within the social contexts of regions, societies and cultures, you will also address the psychological aspects of behaviour in relation to holistic wellbeing associated with nutritional knowledge. Nutrition is closely linked to anatomy and physiology with interactive laboratory sessions to enhance your understanding of how the metabolism of nutrients interact with the human body to prevent disease.

Year 2 will introduce you to a variety of social science and dietary research methods, alongside the metabolism of nutrients and an exploration of how disease and illness can be prevented. There will be the opportunity to study food sciences, which is a key area within the field of nutrition today. You will also study the nutritional requirements fundamental to each stage of human growth and development throughout the lifespan.  Research plays an important part within this year, and leads into the third year dissertation module. A further optional module will be chosen, providing you with the opportunity to shape your degree to your individual interests and career aspirations.

In Year 3 you will cover food and nutrition topics that are relevant and timely to the nation’s health and wellbeing, for example, the wider determinants of overweight and obesity, personalised nutrition, and nutrition within institutions and therapeutic approaches to nutrition. Public health will play a prominent part within your third year, reflecting the importance of its role in educating society with regard to nutrition and health. You will also complete a dissertation module on a subject of your choice. Employability is a key factor throughout the three years of your programme and this will culminate with a personal career development module, which includes a mandatory placement, within an area of your choosing.

How will I study?

Learning will be facilitated by discussion, groupwork, tutorials, lab-work, workplace experience and some online provision as well as taught classroom sessions.

Weekly laboratory classes in Year 1 are designed to support practical teaching in nutrition and equip you with the knowledge and skills to work safely and effectively in a laboratory environment. You will carry out a wide range of laboratory techniques including titrations to measure the vitamin content of food and microbiology techniques to assess the antimicrobial properties of food. You will also gain experience utilising equipment such as bomb calorimeters to measure the energy content of food.

In the final year of the programme you will undertake a compulsory module (Personal Career Development) based around a workplace setting which will enhance your learning experience and your future employability opportunities.

How will I be assessed?

Assessment methods are varied and include a combination of essay presentations, examinations and coursework.

Who will be teaching me?

The degree is managed by a programme leader with each module having an individual module coordinator. You will also be assigned a personal tutor from the outset to support your learning experience.

Academic staff from the Faculty of Health and Social Care, who are specialists in the fields of health, biology, nutrition and psychology, will be teaching this degree. Some staff are actively engaged in nutrition related health research and consultancy in the UK and will use this expertise to support and enhance your learning experience.

A Great Study Environment

A student is observed by three of her peers as she dissects meat in a biosciences laboratory.The Faculty of Health, Social Care and Medicine is one of the leading providers of education and training for health and social care professionals in the North West of England.

Offering some of the best facilities for health, social care and medicine students in the country, the outstanding teaching and learning resources include leading edge clinical skills facilities, an 860-seat lecture theatre, and a variety of teaching rooms and social learning spaces.

A professional food science laboratory and kitchen space is currently under development that will enable Nutrition students to undertake a variety of practical work with foods in a purpose-built environment.

This dedicated space and the University’s modern Biosciences laboratories will enable you to test how certain foods are manufactured and produced, investigate the physical properties of food, and conduct sensory evaluations. There will also be opportunities to participate in enterprise initiatives and research activity using the Nutrition facilities.

Learning resources for Nutrition students include sphygmomanometers for measuring resting blood pressure to indicate cardio vascular risk, bariatric and geriatric suits to experience physical and mobility restrictions, wrist-based global positioning systems (garmin devices) that measure exercise duration, energy expenditure and heart rate, and actigraphs which estimate exercise intensity and track sleep quality and duration.

The faculty is home to a thriving research culture which includes a series of staff and student conference programmes, guest lectures and seminars, as well as active research groups.

Modules

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Level 4 (Year 1 of Full-Time Programme)

HUG1112Nutrition Physiology and Anatomy (30 credits)

Nutrition Physiology and Anatomy provides you with a foundational understanding of the human body. You will be introduced to the organ systems within the body and to the chemical building blocks of life (DNA, protein, fat and carbohydrate). This will enable you to understand how the metabolism of nutrients interact with organ systems to play a role in the prevention, causation and treatment of disease.


Assessment: Coursework: 50%, Written Exam(s): 50%.

HUG1120Introduction to Nutrition, Lifestyles and Culture (30 credits)

Introduction to Nutrition, Lifestyles and Culture introduces you to issues related to nutrition, individual’s lifestyles and eating habits within the social contexts of regions and societies. The importance of addressing the needs of different cultural requirements and religious beliefs to improve eating habits and promote positive health outcomes is highlighted.


Assessment: Coursework: 100%.

HUG1123Psychosocial Approaches to Health Behaviours (20 credits)

Psychosocial Approaches to Health Behaviours focuses on the concept of health and ill health within our society and explores individual responses to health behavioural choices affecting people’s lifestyles. You will develop analytical and evaluative skills through the focused evaluation of a specific and agreed area of interest.


Assessment: Coursework: 100%.

HUG1137Introduction to Professional and Academic Skills (20 credits)

Introduction to Professional and Academic Skills enables you to acquire key academic and professional skills in your journey to becoming an independent learner. Your academic skills will be enhanced to include note-taking, presentation skills, IT skills, reading of academic articles and the development of a personal portfolio. You will also have the opportunity to explore effective and ineffective communication strategies, self-awareness, resilience and transferable life skills such as time management, assertiveness, negotiation, active listening and problem solving.


Assessment: Coursework: 100%.

HUG1138Introduction to Research Skills (20 credits)

Introduction to Research Skills provides an overview of research methods. The module equips you with a broad knowledge and understanding of the function and application of research relevant to those working in applied health and social care, including the effectiveness of different models, client issues and groupwork. You will be introduced to both the theoretical and practical aspects of research skills including research terminology, numeric and non-numeric data handling, statistical analysis and interpretation of qualitative and quantitative data.


Assessment: Coursework: 100%.

Level 5 (Year 2 of Full-Time Programme)

HUG2213Understanding Research (30 credits)

Understanding Research familiarises you with the nature and variety of research methods and data collection techniques, together with the need for an evidence base to guide the decision making process. You will evaluate qualitative and quantitative methods, examining the positive and negative aspects of both approaches in a comparative analysis. A key aspect of this module is the literature review. You will be shown how to develop a literature search strategy, how to find relevant literature using electronic databases and how to appraise the literature you find to identify key themes. Ethical considerations in relation to the development and undertaking of research will also be considered.


Assessment: Coursework: 100%.

HUG2316Introduction to Food Sciences (20 credits)

Introduction to Food Sciences provides a guide to the structure, function and interaction of food components. A range of foods will be used as examples. The module considers the importance of food quality, food safety and shelf life in terms of the need for the processing and preservation of foods. The chemical, physical, biological and nutritional changes that occur as a result of food processing and manufacturing will be identified. Food-related experimental studies will be conducted to investigate some of these changes.


Assessment: Coursework: 40%, Written Exam(s): 60%.

HUG2319Nutrition and Metabolism for Health and Disease (30 credits)

Nutrition and Metabolism for Health and Disease explores a range of factors responsible for producing illness and disease in humans and examines the effect of these on the anatomy and physiology of the body. A disease is an abnormal condition of an organism that impairs bodily functions. It may be caused by external factors, such as pathogenic bacteria, or by internal dysfunctions, such as genetic mutations.  An understanding of the role of metabolism, and the pathophysiology of a disease, plus its prevention, treatment and management is important, as is a thorough knowledge of how nutrition contributes to these factors. Additionally, the nutritional status of an individual can have a bearing on the outcomes of some conditions and diseases.  This module will enable you to critically assess the contribution of nutrition to metabolic processes, health and disease.


Assessment: Coursework: 50%, Written Exam(s): 50%.

HUG2320Nutrition Throughout the Lifespan (20 credits)

Nutrition Throughout the Lifespan provides you with a balanced point of view on lifespan perspectives relating to nutrition. The module addresses nutritional requirements fundamental to human growth through the lifespan, drawing on the different health related and science based disciplines to produce a rounded approach to the subject. You will explore nutrition linked to human development from preconception nutrition, through pregnancy, infancy, childhood, the teenage years and adulthood, concluding with an exploration of nutrition in the elderly.


Assessment: Coursework: 100%.

You will select one of the following modules:

HUG2136Psychological Approaches to Health and Social Wellbeing (20 credits)

Psychological Approaches to Health and Social Wellbeing critically examines a number of key issues in the application of health psychology to health and social wellbeing. The module is structured around four broad themes: health behaviour, health promotion and disease prevention; the role of individual differences and social factors in health and illness; stress, illness and the health-care system; and health communication and intervention.


Assessment: Coursework: 100%.

HUG2137Applied Health Psychology in Context (20 credits)

Applied Health Psychology in Context focuses on the application of health psychology (theory, research and practice) in a variety of contexts including forensic, occupational, clinical, sport and counselling. The module will highlight key issues concerning structure, policy and practice in the application of health psychology to a range of contexts. You will evaluate the theoretical and methodological contributions made by psychological approaches to health prevention and intervention strategies in applied settings and identify and evaluate the role that health psychologists have in a range of healthcare settings.


Assessment: Coursework: 100%.

HUG2232Nutrition and Entrepreneurship (20 credits)

Nutrition and Entrepreneurship enables you to gain a basic knowledge of some of the key facets involved in working as a nutrition and health freelancer. The module will explore the basics of business strategy, planning, marketing and communication in relation to nutrition. In addition, the module will explore the current and future growth areas in entrepreneurial nutrition, for example, sports nutrition, corporate wellness and writing for different audiences.


Assessment: Coursework: 60%, Practical(s): 40%.

HUG2314Exercise, Diet and Health Promotion (20 credits)

Exercise, Diet and Health Promotion provides you with the opportunity to look into the health and physical activity status of different population groups. The module will enable you to assist individuals across the lifespan in adopting physical activity, exercise and other healthy behaviours that lead to increased fitness, wellness and optimal health alongside a well-balanced diet. You will explore strategies for promoting sport and exercise participation and reflect upon the influence of physical and social environments on engagement. The aim is for you to develop the knowledge and skills to create and deliver promotional programmes that enhance awareness about healthy lifestyle behaviour, increase health-enhancing behaviours, decrease health risk behaviours and create environments to support a healthy lifestyle.


Assessment: Coursework: 100%.

Level 6 (Year 3 of Full-Time Programme)

HUG3101Personal Career Development (20 credits)

Personal Career Development considers and critically reviews your workplace experience by evaluating the links between theory and practice, allowing you to identify and reflect on your own achievement and potential.


Assessment: Coursework: 70%, Practical(s): 30%.

HUG3122Public Health Nutrition (30 credits)

Public Health Nutrition concentrates on the prevention of ill health and the promotion of good health at population, group or community level. The therapeutic treatment of individuals and communities within a public health context will be explored in relation to nutritional initiatives, and the impact of public health interventions.


Assessment: Coursework: 100%.

HUG3125The Wider Determinants of Overweight and Obesity (20 credits)

The Wider Determinants of Overweight and Obesity will enable you to gain an insight into the issues relating to obesity and being overweight, closely associated with modern society and the wider determinants of health and well-being.


Assessment: Coursework: 100%.

You will select one of the following modules:

HUG3100Dissertation (30 credits)

Dissertation focuses on the identification of an area of vocational interest or concern to be identified by yourself and agreed with your supervisor. You will engage in a structured review of the literature related to the specific area of study, apply critical analysis to the literature and make recommendations that could improve service provision.


Assessment: Coursework: 100%.

HUG3240Primary Research Dissertation (30 credits)

Primary Research Dissertation focuses on the identification of an area of vocational interest or concern to be identified by yourself and agreed with your supervisor. You will engage in a structured review of existing literature and design and carry out a research project related to your specific area of study. You will apply critical analysis to the established literature as well as the findings from your proposed research and make recommendations that could improve service provision.


Assessment: Coursework: 100%.

You will select one of the following modules:

HUG3155Applied Health Psychology in Context (20 credits)

Applied Health Psychology in Context focuses on the application of health psychology (theory, research and practice) in a variety of contexts including forensic, occupational, clinical, sport and counselling. The module will highlight key issues concerning structure, policy and practice in the application of health psychology to a range of contexts. You will evaluate the theoretical and methodological contributions made by psychological approaches to health prevention and intervention strategies in applied settings and identify and evaluate the role that health psychologists have in a range of healthcare settings.


Assessment: Coursework: 100%.

HUG3224Therapeutic Approaches to Nutrition (20 credits)

Therapeutic Approaches to Nutrition enables you to critically explore the numerous conditions in which dietary interventions have been proven to have a beneficial role in treatment. You will review the evidence base underpinning therapeutic approaches to nutrition and will be encouraged to critically evaluate the use of dietary modification in the management of nutrition related disorders.


Assessment: Coursework: 70%, Practical(s): 30%.

HUG3258Innovation and Entrepreneurship (20 credits)

Innovation and Entrepreneurship enables you to gain an understanding of the key facets involved in working as an entrepreneur. The module explores the basics of business strategy, planning, marketing and communication. In addition, you will consider the current and future growth areas in entrepreneurial business, for example, sports nutrition, corporate wellness and writing for different audiences.


Assessment: Coursework: 100%.

HUG3264Exercise, Diet and Health Promotion (20 credits)

Exercise, Diet and Health Promotion provides you with the opportunity to look into the health and physical activity status of different population groups. The module will enable you to assist individuals across the lifespan in adopting physical activity, exercise and other healthy behaviours that lead to increased fitness, wellness and optimal health alongside a well-balanced diet. You will explore strategies for promoting sport and exercise participation and reflect upon the influence of physical and social environments on engagement. The aim is for you to develop the knowledge and skills to create and deliver promotional programmes that enhance awareness about healthy lifestyle behaviour, increase health-enhancing behaviours, decrease health risk behaviours and create environments to support a healthy lifestyle.


Assessment: Coursework: 100%.

Optional modules provide an element of choice within the programme curriculum. The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by timetabling requirements.

Timetables

Timetables for your first week are normally available at the end of August prior to enrolment in September. You can expect to receive your timetable for the rest of the academic year during your first week. Please note that while we make every effort to ensure that timetables are as student-friendly as possible, scheduled teaching can take place on any day of the week. Wednesday afternoons are normally reserved for sports and cultural activities.

Disclaimer

Every effort has been made to ensure the accuracy of our published course information, however our programmes are subject to ongoing review and development. Changing circumstances may necessitate alteration to, or the cancellation of, courses.

Changes may be necessary to comply with the requirements of accrediting bodies, revisions to subject benchmarks statements, to keep courses updated and contemporary, or as a result of student feedback. We reserve the right to make variations if we consider such action to be necessary or in the best interests of students.

Entry Criteria

Entry Requirements

Typical offer 104-112 UCAS Tariff points. No specific subjects are required. You will also need GCSE English Language, GCSE Mathematics and GCSEs in two Science Subjects (or a GCSE Double Science Award) at Grade C or Grade 4 or above (or equivalent).

Example Offers

Some examples of how you can achieve 104-112 UCAS Tariff points are detailed below.

  • A Level: BCC-BBC;
  • BTEC Extended Diploma (or combination of BTEC QCF qualifications): Distinction, Merit, Merit (DMM);
  • Access to Higher Education Diploma: 45 credits at Level 3, for example 9 credits at Distinction and 36 credits at Merit or 15 credits at Distinction and 30 credits at Merit. The required total can be attained from various credit combinations.

Please note, the above examples may differ from actual offers made. A combination of A Level and BTEC awards may also be accepted.

As long as you have a minimum of two A Levels (or equivalent), there is no maximum number of qualifications that we will accept UCAS points from. This includes additional qualifications such as the Welsh Baccalaureate and Extended Project Qualification (EPQ), AS Levels that haven’t been continued to A Level, and General Studies AS or A Level awards.

For further information on how you can meet the entry requirements, including details of alternative qualifications, please visit www.edgehill.ac.uk/offers.

EU students can get country-specific information about the University’s entry requirements and equivalent national qualifications at www.edgehill.ac.uk/eu.

International students should visit www.edgehill.ac.uk/international for information on the entry criteria for overseas applicants.

English Language Requirements

International students require IELTS 6.0, with a score no lower than 5.5 in each individual component, or an equivalent English language qualification.

If your current level of English is half a band lower, either overall or in one or two elements, you may want to consider our Pre-Sessional English course.

Are there any alternative ways to meet the entry requirements?

If you have the ability to study for a degree but lack the necessary qualifications or confidence, our Fastrack: Preparation for Higher Education course could be for you. This free, seven-week programme provides a great opportunity to enhance your study skills and subject knowledge and demonstrate that you are ready to study a particular subject with us, in lieu of achieving the UCAS Tariff points in the entry criteria.

Upon successful completion of a Fastrack course, you will be well placed to progress onto a corresponding Edge Hill University degree, although additional entry requirements may apply and the availability of specific programmes cannot be guaranteed. For more information, visit www.edgehill.ac.uk/fastrack.

Recognition of Prior Learning

Edge Hill University recognises learning gained elsewhere, whether through academic credit and qualifications acquired from other relevant courses of study or through recognition of an individual’s professional and employment experience (also referred to as ‘experiential learning’).

Previous learning that is recognised in this way may be used towards meeting the entry requirements for a programme and/or for exemption from part of a programme. It is your responsibility to make a claim for recognition of prior learning. For guidance, please consult the University’s academic regulations (sections C7 and F3.1) or contact the faculty in which you are interested in studying.

Career Prospects

What are my career prospects?

Successful completion of this degree will enable you to apply for Direct Entry as a Registered Associate Nutritionist (ANutr) with the Association for Nutrition (AfN). Registration with the AfN demonstrates that you have received a sound underpinning of scientific knowledge in evidence-based nutrition. It also enables you to join the UK Voluntary Register of Nutritionists, the only register of qualified nutritionists recognised by Public Health England, NHS Choices and NHS Careers.

A degree in nutrition opens up a wide variety of opportunities for postgraduate study such as dietetics, sports nutrition, public health nutrition, teaching and psychology.

Other opportunities include nutrition-related roles in many organisations within both the public and private sector. These include local authorities, charitable organisations, the NHS, parenting organisations, health promotion, schools and the food and leisure industries.

How can I enhance my employability?

It is useful to consider, even before you apply, how you will spend your time while studying and make the most of your university experience.

Optional, additional activities may be available on this degree which could help to prepare you for a stimulating and rewarding career. These include:

  • Sandwich Years – you may have the opportunity to apply to complete a sandwich year placement, usually as the third year of a four year degree, and gain highly relevant work experience;
  • Learning a Language – you may be able to participate in Language Steps classes, delivered at the Edge Hill Language Centre, as additional study.

Please note, the availability of these additional activities cannot be guaranteed for all students. Depending on availability and the number of students wanting to participate, there may be a competitive application process for sandwich year placements or you may be required to secure a relevant placement yourself.

Finance

Tuition Fees

If you are a prospective UK or EU student who will be joining this undergraduate degree on a full-time basis in academic year 2019/20, the tuition fee will be £9,250 per annum. Tuition fees for international students enrolling on the programme in academic year 2019/20 are £12,000 per annum.

If you are a prospective UK or EU student who will be joining this undergraduate degree on a full-time basis in academic year 2020/21, the tuition fee will be £9,250 per annum. Tuition fees for international students enrolling on the programme in academic year 2020/21 are £12,250 per annum.

If you are a prospective UK or EU student who will be joining this undergraduate degree on a part-time basis in academic years 2019/20 or 2020/21, the tuition fee will be £77 per credit, i.e. £1,540 per 20 credit module. 360 credits are required to complete an undergraduate degree.

The University may administer a small inflationary rise in tuition fees, in line with Government policy, in subsequent academic years as you progress through the course.

Financial Support

Subject to eligibility, UK and EU students joining this undergraduate degree can apply for a Tuition Fee Loan from the Government to cover the full cost of tuition fees. UK and EU students enrolling on the programme may also be eligible to apply for additional funding to help with living costs.

For comprehensive information about the financial support available to eligible UK and EU students joining this programme, together with details of how to apply for potential funding, please view our Money Matters guide for your intended mode of study and academic year of entry.

Financial support information for international students can be found at www.edgehill.ac.uk/international/fees.

Scholarships

Ten scholarship winners sitting together in a lecture theatre at the Scholarship Awards Evening.Edge Hill University offers a range of scholarships with a competitive application process for prospective full-time undergraduate students. These scholarships aren’t linked to academic success and celebrate determination, talent and achievement beyond your coursework, for instance in creativity, enterprise, ICT, performance, sport or volunteering.

Additional scholarships, which you may qualify to receive, reward outstanding grades and are available to eligible full-time UK and EU students.

To find out more about scholarships, to assess your eligibility, and to meet some of our dedicated scholarship winners, visit www.edgehill.ac.uk/scholarships.

Apply

How to Apply

If you wish to study full-time, apply online through UCAS at www.ucas.com. Visit www.edgehill.ac.uk/applyucas to find out more about the application process.

If you wish to study part-time, apply directly to Edge Hill University at www.edgehill.ac.uk/apply-part-time.

Further information for international students about how to apply is available at www.edgehill.ac.uk/applyinternational.

Should you accept an offer of a place to study with us and formally enrol as a student, you will be subject to the provisions of the regulations, rules, codes, conditions and policies which apply to our students. These are available at www.edgehill.ac.uk/studentterms.

Visit Us

If you are considering applying to study at Edge Hill University, the best way to gain an insight into student life is to discover our stunning campus for yourself by attending an open day. You can view dates and book your place at www.edgehill.ac.uk/opendays.

Alternatively, if you are unable to attend an open day, you can find out more about all of our events for prospective students, including monthly campus tours, at www.edgehill.ac.uk/visitus.

Request a Prospectus

If you would like to explore our full range of degrees before you apply, you can order an undergraduate prospectus at www.edgehill.ac.uk/undergradprospectus.

Get in Touch

If you have any questions about this programme or what it’s like to study at Edge Hill University, please contact:

International students should visit www.edgehill.ac.uk/international or email international@edgehill.ac.uk with any queries about overseas study.

Course Changes

Expand All This page outlines any material changes to course content, programme structure, assessment methods, entry criteria, and modes of study or delivery, implemented in the past two years.

27th August 2019 - Sandwich Year Option Added

The programme now includes the option of a sandwich year.

23rd January 2019 - Change to Entry Requirements

104-112 UCAS Tariff points are required to join this programme with effect from September 2020 entry.

18th January 2019 - Change to Entry Requirements

GCSE English Language, GCSE Mathematics and GCSEs in two Science subjects (or a GCSE Double Science Award) at Grade C or Grade 4 or above (or equivalent) added to entry criteria with effect from academic year 2020/21 entry.

8th February 2018 - Change of Modules

HUG1137 Introduction to Professional and Academic Skills (20 credits) and HUG1138 Introduction to Research Skills (20 credits) replace FDH1100 Essential Study Skills for Undergraduates (20 credits) and FDH1101 Communication Skills (20 credits) as compulsory modules in Year 1.

15th January 2018 - Change to Entry Requirements

With effect from academic year 2019/20 entry, applicants will no longer be required to have at least five GCSEs at Grade C or Grade 4 or above (or equivalent) in order to join this programme.

1st December 2017 - Change of Modules

HUG2319 Nutrition and Metabolism for Health and Disease (30 credits) and HUG2320 Nutrition Throughout The Lifespan (20 credits) added as compulsory modules in Year 2. HUG2127 Biology and Disease (20 credits) and HUG2128 Nutrition Across The Lifespan (30 credits) removed as compulsory modules in Year 2. HUG2316 Introduction to Food Sciences (20 credits) changes from optional to compulsory in Year 2.

FDH2100 Legal and Ethical Perspectives (20 credits), HEA2077 Negotiated Learning Shell (20 credits), HUG2102 Leadership and Management in the Workplace and Society (20 credits), HUG2231 Nutrition and Metabolism (20 credits), HUG2300 An Introduction to Complementary and Alternative Therapies (20 credits), and HUG2315 Nurturing Health and Wellbeing in the Early Years (20 credits) removed as optional modules in Year 2.

HEA3065 Negotiated Learning Shell (20 credits), HUG3109 Safeguarding Children and Young People (20 credits), HUG3113 Protecting Children and Young People at Risk (20 credits), HUG3116 Leadership Styles and Management Processes (20 credits), HUG3118 Values in Complementary Therapies (20 credits), HUG3132 Community Development Practice and Praxis (20 credits), HUG3153 Child and Adolescent Mental Health (20 credits) and HUG3154 Risk, Resilience and Resistance (20 credits) removed as optional modules in Year 3.

16th November 2017 - Withdrawal of Module

HUG2230 The Working Environment in Children and Young People’s Services (20 credits) removed as an optional module in Year 2.