DIETETICS AND NUTRITION STUDIES IN THE UK
Read the text on Nutritional Sciences Programmes at one of the British universities.
Nutritional Sciences Programmes : A General Overview
The Department of Nutritional Sciences is home to a vibrant research community and an innovative teaching and learning environment.
Nutrition/Dietetics programme has been specifically designed for students with a strong interest in food, people, science and medicine who wish to use their knowledge to help prevent and treat disease as a registered dietitian.
Dietetics involves translating nutritional science and information about food into practical dietary advice. This may be aimed at the general public to promote health, or in a clinical environment to treat a wide range of medical disorders.
The students learn how food intake and dietary requirements can be altered by illness, and how to apply therapeutic diets to treat disease. The programme will give the knowledge and skills to respond to the diverse needs of patients, families and carers within a variety of settings.
Programme Structure
The structure of programmes follows clear educational aims that are tailored to each programme. These are outlined in the programme specification documents which include further details such as the learning outcomes.
Year 1 (FHEQ Level 4)*
Chemistry and Mathematics for Biosciences
Fundamental concepts of chemistry and math applied to biological systems, including chemical reactions and quantitative problem-solving in biosciences.
Microbiology: An Introduction to the Microbial World
Study of microorganisms, their structure, function, and role in food safety, digestion, and human health.
Food Science and Nutrition
The chemical, biological, and physical properties of food, as well as how nutrition affects human health and well-being.
Cell Biology for Nutrition and Sports Science
Cellular structure, function, and metabolism, focusing on how cells contribute to nutrition, exercise, and energy production.
Biochemistry: Building Blocks of Life
Examination of biomolecules (proteins, lipids, carbohydrates), enzymes, and metabolic pathways critical for life processes and nutrition.
Introduction to Principles of Physiology and Practical Skills
Basic physiological processes in humans, focusing on how the body functions and responds to nutrition and physical activity.
Key Skills for Nutrition and Dietetics I
Core competencies such as dietary assessments, nutritional analysis, and communication skills relevant to dietetics practice.
Molecular Biology and Genetics – Genes and their Function
Overview of molecular genetics, DNA structure, gene expression, and their implications for nutrition and disease.
Year 2 (FHEQ Level 5)*
Applied Dietetics
Practical applications of dietetics in clinical, community, and public health settings, emphasizing tailored nutrition plans.
Pathology: A Metabolic Perspective
The study of diseases related to metabolism, focusing on disorders like diabetes, obesity, and metabolic syndromes.
Integration of Physiological Systems
Understanding how the body’s physiological systems (nervous, endocrine, digestive) interact to maintain homeostasis and respond to diet.
Human Nutrition
Core principles of human nutrition, including macro- and micronutrient needs, digestion, absorption, and their role in health.
Key Skills for Nutrition and Dietetics II
Advanced practical skills in dietetics, including patient counseling, dietary intervention, and evidence-based practice.
Food Science: Perception, Processing and Preservation
Study of how food is perceived, processed, and preserved, and its implications for safety, quality, and nutrition.
Applied Nutrition
Practical application of nutrition science to address individual, community, and global health challenges.
Nutrition: Health and Behaviour
Exploration of how nutrition influences behavior and mental health, and the psychological factors affecting food choices.
Year 3 Professional Training placement
The third year includes compulsory professional training placements. Each student will have two twelve-week clinical placements within the National Health System: in either an acute hospital or a community setting. These placements are separated by a six-week period of reflection and study spent in the university. The placements are fully integrated with the academic part of the programme, allowing students to gain practical experience that enhances their learning. During your placements, trained supervisors help students to develop and learn and by the end of the placement year each student will be managing their own workload.
Year 4 (FHEQ Level 6) *
Clinical Nutrition and Dietetics
Advanced study of nutrition therapy for disease management in clinical settings, including specialized diets.
Research Project
Independent research work on a chosen topic within nutrition or dietetics, applying scientific methods and analysis.
Advances in Nutrition: Energy and Lipid Metabolism
In-depth study of energy balance, lipid metabolism, and their roles in health and disease.
Nutrition Research Methodology
Introduction to research design, data collection, statistical analysis, and interpretation specific to nutrition research.
International and Public Health Nutrition
Study of global nutrition issues, public health strategies, and interventions for improving population health.
Food Chemistry
Chemical composition and properties of food components, focusing on reactions that affect quality and nutrition during processing.
Cancer – Pathogenesis and Therapeutics
Exploration of cancer development, risk factors, and the role of diet in cancer prevention and treatment.
Biological Rhythms
Study of circadian rhythms, sleep, and how they influence metabolic processes and dietary needs.
Advances in Nutrition: Nutrients in Health and Disease
Focus on how specific nutrients affect health and contribute to disease prevention or progression.
Sports and Exercise Nutrition
Nutritional strategies to optimize performance, recovery, and overall health in athletes and active individuals.
Food Technology and Safety
Principles of food processing technology, safety regulations, and their impact on food quality and consumer health.
Food Quality Assurance and Security
Study of methods to ensure food quality, safety, and compliance with national and international standards.
Professional Recognition
The Nutrition/Dietetics programme is accredited by the British Dietetic Association and approved by the Health and Care Professions Council; successful completion leads to eligibility to apply for registration as a dietitian.
The text is adapted from descriptions of existing undergraduate programmes offered at the University of Surrey in the UK.
* FHEQ Levels are levels of the Framework for Higher Education Qualifications (FHEQ) in United Kingdom.
- Level 4: Certificate of Higher Education (CertHE) and Higher National Certificate (HNC).
- Level 5: Diploma of Higher Education (DipHE), Foundation Degree, and Higher National Diploma (HND).
- Level 6: Bachelor’s degree with Honours, Graduate Diploma, and Graduate Certificate.
- Level 7: Master’s degree, Postgraduate Diploma, and Postgraduate Certificate.
- Level 8: Doctoral degree (PhD).