Nutrition with Foundation Year BSc (Hons) - 2025/6

Other information

The Nutrition programme operates on a 15-credit modular structure taught over two semesters (Semester 1 ¿ September to January; Semester 2 February to June).. All taught modules are semester based and are worth 15 credits, which is indicative of 150 hours of learning, comprised of student contact, private study and assessment. The research project module (BMS3076) at FHEQ level 6 is 30 credits and spans both Semester 1 and Semester 2.

Specific: This programme is studied full-time over three academic years (without a Professional Training Year) or four academic years (with a Professional Training Year). To achieve the principal award of BSc (Hons) a student must complete 360 credits, 120 credits at FHEQ levels 4, 5, and 6 respectively. To achieve the principal award with a professional training year students must also complete 120 credits at level P. Students are also eligible to exit the programme with the following subsidiary awards:

¿ BSc (Ord) ¿ 300 credits with a minimum of 60 credits at FHEQ level 6

¿ Diploma of Higher Education (Dip HE) ¿ 240 credits with a minimum of 120 credits at FHEQ level 5

¿ Certificate of Higher Education (Cert HE) ¿ 120 credits at FHEQ level 4

Regarding pedagogy, the programme is structured to build and develop of knowledge, understanding and application in line with Bloom¿s taxonomy (Remember, understand, apply, analyse, evaluate and create), building toward achieving the professional qualities of a registered nutritionist.

Cert HE: The first year (FHEQ level 4) is designed to facilitate students¿ transition s from A-level or equivalent to study at the University level. Creating a foundation of knowledge in core bioscience subjects (Cell Biology, biological chemistry, molecular biology, physiology, biochemistry) and obtaining essential laboratory skills. In addition, students become practised academic skills (including communication and critical appraisal), which are necessary for studying in higher education. Nevertheless, students also gain some fundamental knowledge of the discipline and its application through the subject-specific modules whilst also beginning to develop professional skills.


Dip HE: Once they progress to year 2 of their studies (FHEQ level 5), students build on their fundamental knowledge, delving into more specific subjects within the discipline to provide more breadth and depth of topics and integration of knowledge. Specifically to develop their understanding and apply this more fully. Achieved through the use of more applied and authentic assessments. The second year of study also provides more opportunities to demonstrate critical thinking and innovation of ideas, both individually and working with others. Throughout FHEQ level 5 ¿ Students continue to consolidate and build on their transferable skills and professional competencies.

BSc (Hons): Whether students are on the 3-year or 4-year route, FHEQ level 6 is designed to build further understanding and instil the ability to appraise, analyse and demonstrate criticality and originality of thought. Exemplified by the undertaking of a research project but also embedded in all modules. The third year of study also affords more opportunities to explore new and emerging areas of importance in nutrition, impacting individuals, nations and internationally. All culminating in students exiting the programme with all the qualities and competencies of the modern nutritionist,

The optional modules - BMS2049 Applied Dietetics @level 5, and BMS3068 Clinical Nutrition & Dietetics @level 6 - are only open to students who have successfully completed an interview and A placement and are enrolled on the Nutrition & Dietetic programme at the start of that academic level.

This programme is aligned to the University of Surrey¿s Five Pillars of Curriculum Design and design, namely (in alphabetical order), Digital Capabilities, Employability, Global and Cultural Capabilities, Resourcefulness & Resilience, and Sustainability. Specifically, these pillars are covered in this programme in the following ways:

Digital Capabilities: Throughout the programme students learn to navigate and utilise the Virtual Learning Environment @ Surrey (SurreyLearn) and other digital resources and online databases to aid their learning and undertake research. Students are also introduced to, and gain proficiency in, specific digital; tools, such as dietary analysis and statistical packages, building their skills to assess nutritional status, generate, analyse, and present data. Students are encouraged to use current media such as Whatsapp, Teams, Zoom, and utilising cloud/file sharing for communication and team working. Appropriate use of digital media and communication platforms is increasingly important for the modern nutritionist, and through use and discussion of these students gain an awareness of their roles, plus their limitations and misuse which can have wider impact (e.g., to digital well-being)

Employability: The programme is an AfN accredited programme, as such, the programme is already designed to equip students with all the core competencies required of registered nutritionists. Upon completion of the programme graduates are eligible to automatically enter onto the UK Voluntary register as an Associate Registered Nutritionist (ANutr). Throughout the course students will be taught by, and exposed to, a variety of internal and external speakers exposing students to the variety of specific roles nutritionists have in the workplace. The tasks and assessments undertaken across the modules are specifically chosen to equip students with knowledge and skills that are key to the role of modern nutritionists. Key to this, and underpinning everything through this programme, students develop the ability to critically appraise evidence and the appropriate application of this knowledge to specific individuals, groups, or populations, in the development of new products, advancing research or creating new health interventions or enterprises.

Global and Cultural Capabilities: the programme is taught in an interactive and collaborative way, in a cohort that commonly represents a wealth of nationalities and backgrounds. Students are encouraged to engage with, and learn from, diverse perspectives through interaction and teamwork. Current evidence in nutritional science originates from cross-cultural studies, and differences between ethic groups are explored and appreciated as key to understanding the interrelationship between diet, nutrition, and health. Students also develop an understanding of inequalities in health and the underlying causes of inadequate nutrition worldwide, with exploration of how the diversity of lived experience and culture can impact food choice. Invited speakers contribute to diverse global perspectives on nutrition, in addition to specific lectures on equality and diversity in nutrition practice.

Resourcefulness & Resilience: From early in the programme students are introduced to the expectations regarding teaching, learning and assessment to facilitate self-efficacy. Timetabling encourages agency in planning workloads, and preparations for sessions which employs aspects of ¿flipped learning¿. Formative and summative assessments are designed to ¿feed forward¿ to assessments within modules and to future modules in the programme. As a cohort, we encourage and foster collaborative learning, communication, and peer support. Throughout we build independent learning, critical thinking, dynamism, risk assessment and problem-solving attributes using in class activities and assessments (both formative and summative). The nature of the programme requires students to draw upon individual and collective resourcefulness. Within practical and professional elements of the programme, as a cohort you will also experience both the patient/participant and the nutritionist perspective. The importance of leadership, self-efficacy and resilience in the role of the nutritionist, and in rising to the challenges of the nutrition profession is emphasised across the programme.

Sustainability: From the very beginning of the programme students begin to consider the foundations of nutrition knowledge in the context of the UN Sustainable Goals. The sustainability of food biosystems includes provision of det that maintains health and prevents disease. Broader aspects relevant to sustainability, including food production, processing, distribution, retail and impact on global resources and the environment are topics that are addressed across the programme. Seminars and tutorials give students the opportunity to explore specific topical aspects of sustainability including the National Food Strategy, the EAT Lancet recommendations for ¿planetary health¿, sustainable development and factors affecting food security in the UK and globally.


Quality assurance:
The Regulations and Codes of Practice for taught programmes can be found at:
https://www.surrey.ac.uk/quality-enhancement-standards