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BSc Nutrition
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Objectives
If you are interested in food and how it is affecting the health of the individual and the nation, and how diet can be used in the treatment of disease, these subject areas will provide you with an exciting challenge. Studying to become a nutritionist or dietitian at Surrey will provide you with an in-depth knowledge and understanding of the scientific basis of nutrient requirements and healthy eating. Dietitians will also learn how food intake and dietary requirements can be altered by illness, and about the use of therapeutic diets to treat disease.
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Entry requirements
Typical entry requirements Nutrition/Dietetics: A level grades ABB-BBB (320-300 points) Nutrition: A level grades BBB-BCC (300-260 points) Two science A levels to include Biology and one other, preferably Chemistry. Students without a science background may be considered for the Foundation Year programme.
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Academic title
BSc Nutrition
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Course description
Programme Structure
Level 1
Nutrition: Macronutrients
Practical Nutrition Skills
Applied Nutrition
Food Science
Key Skills 1
Chemical and Biochemical Foundation/Organic Chemistry and Biochemical Foundation
Biochemistry
Practical Chemistry and Biochemistry
Physiology
Microbiology: Microbes and Man
Optional language modules
Four-week clinical placement
Level 2
Dietetics
Practical Dietetics
Applied Dietetics
Nutrition Micronutrients
Nutritional Needs of Population Groups
Health Psychology
NHS Management and Communication
Food Science
Physiology
Pathology and Medicine
Biomedical Sciences
Professional Training
Twelve-week clinical placement
Six weeks of academic study
Twelve-week clinical placement
Level 3
Practical Nutrition
Regulation and Disorders of Energy and Lipid Metabolism
Epidemiology and Nutrition Research Methods
Public Health Nutrition
Clinical Nutrition
Therapeutic Nutrition
Optional module from a wide selection
Dissertation (equivalent to three modules)
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