Nutrition and Dietetics BSc (Hons) - 2022/3
Awarding body
University of Surrey
Teaching institute
University of Surrey
Framework
FHEQ Level 6
Final award and programme/pathway title
BSc (Hons) Nutrition and Dietetics
Subsidiary award(s)
| Award | Title |
|---|---|
| Ord | Biosciences |
| DipHE | Biosciences |
| CertHE | Biosciences |
Professional recognition
Health and Care Professions Council, the (HCPC)
Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.
British Dietetic Association (BDA)
Accredited by the British Dietetic Association (BDA) as delivering the approved pre-registration curriculum framework. Provides eligibility to apply for HCPC registration as a dietitian.
Modes of study
| Route code | Credits and ECTS Credits | |
| Full-time | UCA10002 | 360 credits and 180 ECTS credits |
QAA Subject benchmark statement (if applicable)
Dietetics
Other internal and / or external reference points
British Dietetic Association and Health Care Professions Council
Faculty and Department / School
Faculty of Health and Medical Sciences - School of Biosciences
Programme Leader
ENGEL Barbara (Biosciences)
Date of production/revision of spec
12/09/2023
Educational aims of the programme
- To provide opportunity for students to gain an understanding of sciences fundamental to Nutrition and Dietetics.
- To further the students' knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level.
- To provide a high quality education and training in the various aspects of Nutrition and Dietetics to ensure that graduates are prepared for the diverse and challenging posts available for dietitians within both the NHS and elsewhere.
- To further the students' knowledge of the fundamental principles of Nutrition and Dietetics especially in areas in which they have had experience during clinical training, and in which the Faculty has achieved distinction in research.
- To provide the appropriate environment to encourage students to reflect on their experiences during academic study and clinical training and to help them acquire appropriate intellectual, scientific, technical and transferable skills to promote self-directed and life-long learning.
Programme learning outcomes
| Attributes Developed | Awards | Ref. | |
| To develop a foundation of knowledge in human biosciences with some understanding of its application to nutrition | CertHE | ||
| An understanding of the nutrients and nutrient content of food and beverages and how they affect health | CertHE | ||
| An awareness of current healthy eating guidelines and an appreciation of dietary assessment methods | CertHE | ||
| To develop further understanding of nutrition in health, disease, and across the lifecycle | DipHE, Ord | ||
| An understanding of and development of the skills required to perform laboratory-based investigations commonly used to | DipHE, Ord | ||
| An understanding of the application of nutritional concepts at biochemical, organismal and population level and the metabolic basis of food demand through the life cycle | DipHE, Ord | ||
| An understanding of nutrition in the development and management of disease | DipHE, Ord | ||
| An understanding of and development of the skills required to perform investigations commonly used to assess nutritional status | DipHE, Ord | ||
| To be able to appraise more critically the theory, practice, literature and research findings within certain areas of nutrition | DipHE, Ord | ||
| Design, plan and execute an appropriate research project in Nutritional Science | BSc (Hons) | ||
| Technical and transferable skills to promote self-directed and life-long learning | BSc (Hons) | ||
| Demonstrate all competencies required for entry onto the HCPC and outlined in the HCPC Handbook: Standards of Proficiency: Dietitians | BSc (Hons) | ||
| A good breadth of knowledge in biological, social, psychological and clinical sciences which are relevant to dietetic practice. | K | ||
| An understanding of the application of nutritional concepts at biochemical, organismal and population level and the metabolic basis of food demand through the life cycle in both health and disease | K | ||
| Appreciate the nutritional demands of individuals and populations and develop critical awareness of current dietary recommendations | K | ||
| An understanding of and development of the skills required to assess nutritional status | K | ||
| A knowledge of the nutrients and non -nutrient content of food and beverages and how they affect health | K | ||
| An understanding of the principles and key components of nutritional science, and how theoretical concepts may be translated into relevant and applied diet therapy and dietary modification | K | ||
| Appropriate knowledge, skills and attitudes to allow students to meet the HCPC Standards of Proficiency | K | ||
| Find and critically evaluate scientific literature and other appropriate sources of material | C | ||
| Critically evaluate research design and the methods commonly used in nutrition research | C | ||
| Demonstrate competence in commonly used nutrition research methodology | P | ||
| Gather, analyse and interpret qualitative and quantitative data | P | ||
| Effectively communicate both orally and in writing | P | ||
| Learn independently | P | ||
| Take responsibility for planning and organisation of work both their own and in a team | P | ||
| Demonstrate effective and appropriate skills in communicating information, advice, instruction and professional opinion to others including clients, carers, and other health professionals | P | ||
| Demonstrate the 6 Cs outlined in the NHS constitution: care, compassion, competence, communication, courage and commitment | P | ||
| Apply the science of nutrition to individuals and groups by translating theoretical concepts and principles into relevant and applied diet therapy and dietary modification | T | ||
| Communicate ideas, principles and theories effectively by oral, written and visual means | T | ||
| Work effectively and independently on a given project or task | T | ||
| Work effectively in small groups and teams towards a common goal/outcome | T | ||
| Apply basic statistical and numerical skills to nutritional data | T | ||
| Use Information Technology | T | ||
| Use self-reflection as a means of learning and improving performance and effectiveness | T | ||
| Practice in line with the HCPC Standards of conduct, performance and ethics | T |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Programme structure
Full-time
This Bachelor's Degree (Honours) programme is studied full-time over four academic years, consisting of 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
The programme includes three placements. Placement A takes place during the summer following year 1 and last four weeks. Placement B and C take place during year 3. Placement B consists of a 12 week placement followed by 4 weeks of problem based learning at the University. Placement C consists of a 12 week placement.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)
Programme Adjustments (if applicable)
N/A
Modules
Year 1 - FHEQ Level 4
Module Selection for Year 1 - FHEQ Level 4
No optional modules
Placement A takes place during the summer following year 1 and lasts four weeks.
Year 2 - FHEQ Level 5
Module Selection for Year 2 - FHEQ Level 5
No optional modules.
Year 3 - FHEQ Level 6
Module Selection for Year 3 - FHEQ Level 6
Choose 2 optional modules (1 per semester).
Placement Year -
| Module code | Module title | Status | Credits | Semester |
|---|---|---|---|---|
| BMSP002 | NUTRITION & DIETETICS: PLACEMENT B | Core | 0 | 1 |
| BMSP003 | NUTRITION & DIETETICS: PLACEMENT C | Core | 0 | 2 |
Module Selection for Placement Year -
Both B and C Placements must be completed successfully to allow progression on the BSc Nutrition and Dietetics programme.
Students who do not pass their placements may transfer to the B400 Nutrition Degree programme.
Placement B consists of a 12 week placement followed by 4 weeks of problem based learning at the University. Placement C consists of a 12 week placement.
There are no options other than the placement offered.
Opportunities for placements / work related learning / collaborative activity
| Associate Tutor(s) / Guest Speakers / Visiting Academics | Y | |
| Professional Training Year (PTY) | N | |
| Placement(s) (study or work that are not part of PTY) | Y | Yes |
| Clinical Placement(s) (that are not part of the PTY scheme) | Y | Yes |
| Study exchange (Level 5) | N | |
| Dual degree | N |
Quality assurance
The Regulations and Codes of Practice for taught programmes can be found at:
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2022/3 academic year.