BSc Nutrition and Public Health

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University of Huddersfield

Comments about BSc Nutrition and Public Health - At the institution - Huddersfield - West Yorkshire

• Objectives
  The science of nutrition has advanced to the stage where many of the functions of the nutrients and their relationships with health are known in precise biochemical detail. This essential aspect of nutrition research is continuing at an accelerating rate. However the progress in making use of that vital information for the benefit of the population as a whole is much slower. A similar situation exists with regard to food hygiene and food safety where a knowledge of the problems is not matched by the necessary improvement in food handling procedures to minimise the risks of food poisoning. The communication of health messages is every way as important as fundamental research and new efforts are needed to transmit these messages clearly and convincingly. # Nutrition and Public Health BSc(Hons)
• Entry requirements
  Entry Requirements Typical points score for entry 200 points. In addition you will normally need a grade C or above in GCSE Mathematics and English
• Academic title
  BSc Nutrition and Public Health
• Course description
  Course Structure
  
  Year 1
  
  Catering for Health
  Food, Nutrition, Lifestyle and Health
  Molecules, Cells and Organisms
  World of Microbes
  Quantitative Analysis
  Communication, IT and Study Skills
  
  Year 2
  
  Principles of Nutrition and Health
  Food Preservation and Safety
  Epidemiology and Public Health
  Sensory Analysis and Product Development
  Food, Digestion and Metabolism
  Food in Society
  
  Year 3 Supervised Work Experience
  
  The value of the work placement cannot be over-emphasised in terms of its benefits to your professional development and subsequent employability. The placements will reflect the major aims of the course by involving students in health monitoring and health improvement initiatives generated by health promotion units and community or hospital dietetics departments. The wide range of experiences and responsibilities encountered during the placement year are used to enhance the final year teaching.
  
  Year 4
  
  Food, Nutrition and Health Education
  Applied Nutrition and Health
  Food Poisoning and Food Intolerance
  Exercise, Nutrition and Health
  Research Methodology and Project

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