Nutrition 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

Subsidiary award(s)

Award Title
Ord Nutrition
DipHE Nutrition
CertHE Nutrition

Professional recognition

Association for Nutrition (AfN)
Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).

Modes of study

Route code Credits and ECTS Credits
Full-time UCA10001 360 credits and 180 ECTS credits
Full-time with PTY UCA10001 480 credits and 240 ECTS credits

QAA Subject benchmark statement (if applicable)

Other internal and / or external reference points

Competency Requirements For Course Accreditation – UK Voluntary Register of Nutritionists (AfN 2012)

Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences

Programme Leader

COLLINS Adam (Biosciences)

Date of production/revision of spec

14/09/2023

Educational aims of the programme

  • To provide opportunity for students to gain an understanding of sciences fundamental to Nutrition
  • To further the students' knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level
  • To further the students' knowledge of Nutrition especially in areas in which the School has achieved distinction in research, enabling development of individual specialisation and enabling a future career in nutrition in government, research or industry
  • To provide the opportunity for students to undertake professional training, further enhancing career development
  • To provide the appropriate environment to encourage the acquisition of 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 UKVRN BSc (Hons)
A knowledge of the nutrients and nutrient content of food and beverages and how they affect health K CertHE
Appreciate the nutritional demands of individuals and populations and develop critical awareness of current dietary recommendations K CertHE
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 K CertHE, DipHE, Ord, BSc (Hons)
An understanding of and development of the skills required to perform laboratory-based investigations commonly used to assess nutritional status K CertHE, DipHE, Ord, BSc (Hons)
An understanding of the principle and key components of the practice of health education and health promotion policies and programmes K CertHE, DipHE, Ord, BSc (Hons)
Use acquired knowledge and appropriate skills to make professional judgements. C CertHE
Find and critically evaluate scientific literature and other appropriate sources of material. C DipHE, Ord
Critically evaluate research design and the methods commonly used in nutrition research. C BSc (Hons)
Take responsibility for planning and organisation of work both their own and in a team. P CertHE
Learn independently. P CertHE
Demonstrate competence in commonly used nutrition research methodology P DipHE, Ord
Effectively communicate both orally and in writing. P DipHE, Ord
Gather, analyse and interpret qualitative and quantitative data P Ord, BSc (Hons)
Work effectively and independently on a given project or task T CertHE
Work effectively in small groups and teams towards a common goal/outcome T CertHE
Communicate ideas, principles and theories effectively by oral, written and visual means. T DipHE, Ord, BSc (Hons)
Apply basic statistical and numerical skills to nutritional data T DipHE, Ord, BSc (Hons)
Use Information Technology e.g. WWW, CD-Rom databases, nutritional analysis software, word processors and statistics packages. T DipHE, Ord, BSc (Hons)

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 three 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.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)

Full-time with PTY

This Bachelor's Degree (Honours) programme is studied full-time over four academic years, consisting of 480 credits (120 credits at FHEQ levels 4, 5, 6 and the optional professional training year). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
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 code Module title Status Credits Semester
BMS1027 FOOD SCIENCE AND NUTRITION Compulsory 15 1
BMS1030 BIOCHEMISTRY: BUILDING BLOCKS OF LIFE Compulsory 15 2
BMS1032 INTRODUCTION TO PRINCIPLES OF PHYSIOLOGY AND PRACTICAL SKILLS Compulsory 15 2
BMS1034 KEY SKILLS FOR NUTRITION AND DIETETICS 1 Compulsory 15 2
BMS1050 BIOCHEMISTRY: THE MANY MOLECULES OF LIFE Compulsory 15 1
BMS1055 PRINCIPLES OF NUTRITION AND HEALTH Compulsory 15 1
BMS1057 PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION Compulsory 15 2
BMS1025 CELL BIOLOGY Compulsory 15 1

Module Selection for Year 1 - FHEQ Level 4

N/A

Year 2 - FHEQ Level 5

Module code Module title Status Credits Semester
BMS2039 HUMAN NUTRITION Compulsory 15 1
BMS2040 KEY SKILLS FOR NUTRITION AND DIETETICS 2 Compulsory 15 1
BMS2042 FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION Compulsory 15 1
BMS2050 APPLIED NUTRITION Compulsory 15 2
BMS2052 PATHOLOGY: A METABOLIC PERSPECTIVE Compulsory 15 2
BMS2053 FOOD ANALYSIS AND QUALITY CONTROL Optional 15 2
BMS2077 NUTRITIONAL PHYSIOLOGY & METABOLISM Compulsory 15 1
BMS2078 NEW PRODUCT DEVELOPMENT Optional 15 2
BMS2076 RESEARCH METHODS FOR NUTRITION AND EXERCISE 1 Compulsory 15 2

Module Selection for Year 2 - FHEQ Level 5

Choose 1 from 2.

Year 3 - FHEQ Level 6

Module code Module title Status Credits Semester
BMS3056 ADVANCES IN NUTRITION: ENERGY AND LIPID METABOLISM Compulsory 15 1
BMS3057 RESEARCH METHODOLOGY FOR NUTRITION AND EXERCISE 2 Compulsory 15 1
BMS3058 INTERNATIONAL AND PUBLIC HEALTH NUTRITION Compulsory 15 2
BMS3059 FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS Optional 15 1
BMS3066 BIOLOGICAL RHYTHMS Optional 15 2
BMS3067 ADVANCES IN NUTRITION: NUTRIENTS IN HEALTH AND DISEASE Optional 15 2
BMS3069 SPORTS AND EXERCISE NUTRITION Optional 15 1
BMS3070 FOOD TECHNOLOGY AND SAFETY Optional 15 2
BMS3071 FOOD SECURITY Optional 15 2
BMS3076 RESEARCH PROJECT - NUTRITION & EXERCISE Compulsory 30 Year-long

Module Selection for Year 3 - FHEQ Level 6

Must choose 3 in total. 1 out of 2 in Semester 1, and 2 out of 4 in Semester 2.

Year 1 (with PTY) - FHEQ Level 4

Module code Module title Status Credits Semester
BMS1027 FOOD SCIENCE AND NUTRITION Compulsory 15 1
BMS1030 BIOCHEMISTRY: BUILDING BLOCKS OF LIFE Compulsory 15 2
BMS1032 INTRODUCTION TO PRINCIPLES OF PHYSIOLOGY AND PRACTICAL SKILLS Compulsory 15 2
BMS1034 KEY SKILLS FOR NUTRITION AND DIETETICS 1 Compulsory 15 2
BMS1050 BIOCHEMISTRY: THE MANY MOLECULES OF LIFE Compulsory 15 1
BMS1055 PRINCIPLES OF NUTRITION AND HEALTH Compulsory 15 1
BMS1057 PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION Compulsory 15 2
BMS1025 CELL BIOLOGY Compulsory 15 1

Module Selection for Year 1 (with PTY) - FHEQ Level 4

N/A

Year 2 (with PTY) - FHEQ Level 5

Module code Module title Status Credits Semester
BMS2039 HUMAN NUTRITION Compulsory 15 1
BMS2040 KEY SKILLS FOR NUTRITION AND DIETETICS 2 Compulsory 15 1
BMS2042 FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION Compulsory 15 1
BMS2050 APPLIED NUTRITION Compulsory 15 2
BMS2052 PATHOLOGY: A METABOLIC PERSPECTIVE Compulsory 15 2
BMS2053 FOOD ANALYSIS AND QUALITY CONTROL Optional 15 2
BMS2077 NUTRITIONAL PHYSIOLOGY & METABOLISM Compulsory 15 1
BMS2078 NEW PRODUCT DEVELOPMENT Optional 15 2
BMS2076 RESEARCH METHODS FOR NUTRITION AND EXERCISE 1 Compulsory 15 2

Module Selection for Year 2 (with PTY) - FHEQ Level 5

Choose 1 from 2.

Year 3 (with PTY) - FHEQ Level 6

Module code Module title Status Credits Semester
BMS3056 ADVANCES IN NUTRITION: ENERGY AND LIPID METABOLISM Compulsory 15 1
BMS3057 RESEARCH METHODOLOGY FOR NUTRITION AND EXERCISE 2 Compulsory 15 1
BMS3058 INTERNATIONAL AND PUBLIC HEALTH NUTRITION Compulsory 15 2
BMS3059 FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS Optional 15 1
BMS3066 BIOLOGICAL RHYTHMS Optional 15 2
BMS3067 ADVANCES IN NUTRITION: NUTRIENTS IN HEALTH AND DISEASE Optional 15 2
BMS3069 SPORTS AND EXERCISE NUTRITION Optional 15 1
BMS3070 FOOD TECHNOLOGY AND SAFETY Optional 15 2
BMS3071 FOOD SECURITY Optional 15 2
BMS3076 RESEARCH PROJECT - NUTRITION & EXERCISE Compulsory 30 Year-long

Module Selection for Year 3 (with PTY) - FHEQ Level 6

Must choose 3 in total. 1 out of 2 in Semester 1, and 2 out of 4 in Semester 2.

Professional Training Year (PTY) - Professional Training Year

Module code Module title Status Credits Semester
BMSP007 PROFESSIONAL TRAINING YEAR MODULE (FULL-YEAR WORK) Core 120 Year-long

Module Selection for Professional Training Year (PTY) - Professional Training Year

N/A

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guest Speakers / Visiting Academics Y
Professional Training Year (PTY) Y
Placement(s) (study or work that are not part of PTY) N
Clinical Placement(s) (that are not part of the PTY scheme) N
Study exchange (Level 5) N
Dual degree N

Quality assurance

The Regulations and Codes of Practice for taught programmes can be found at:

https://www.surrey.ac.uk/quality-enhancement-standards

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.