ÃÛÌÒAV

Core units

• Principles of Food and Nutrition: This unit examines the basic concepts of nutrition and food, including an understanding of the nutritional requirements of the population throughout life and analytical methods for assessing dietary intake and nutritional status. 
• Introduction to Psychology and Eating Behaviour: This unit aims to enable students to understand the importance of psychology and how it shapes and influences food choice and eating behaviour.  
• Principles of Physiology: Covering the core physiological concepts and systems, you will understand their roles in human function, sport and exercise. You will perform various exercise activities and evaluate physiological responses to these within a laboratory setting, enabling you to gain an understanding of human function through both theory and practice.
• Food Systems and Safety: This unit highlights the dependence of adequate nutritional status on the food chain, introducing the students to current topics and challenges of global complexities of food supply. 
• Professional Nutrition: This unit aims provide students with an introduction to the professional values and standards of a Registered Nutritionist and provide a foundation for future academic development and professional practice. This unit will lay the foundation for practice including enhanced self-awareness of nutrition career skills.
• Introduction to Research: You will be introduced to the concepts, principals and skills of social and scientific research enquiry and to the role of research more widely in a variety of rehabilitation, nutrition, sport and exercise related contexts.

Core units

• Nutrition in Health & Disease: You’ll gain an understanding of the link between nutrition, health and disease, as well as an ability to apply knowledge and skills of how nutrition can maintain health and prevent ill health in individuals and groups.
• Food Processing & Product Development: In this unit you'll learn to develop an innovative food product or modify an existing food product by employing a different a different method of presentation, utilisation or food preservation technique.
• Promoting Public Health Nutrition: This unit focuses on developing knowledge and competencies required to promote holistic public health nutrition strategies in the UK and internationally. The unit will focus on evaluating current public health systems, policies and campaigns and their impact on the community health and wellbeing.
• Nutritional Biochemistry and Metabolism: The unit will provide students with an understanding of the fundamentals of nutritional biochemistry and metabolism and its application in health, disease, and exercise science. 
• Innovation and Professional Skills in Nutrition: This unit aims to develop valuable, career focused nutrition competencies and skills. It will provide students with a firm foundation for practice and develop a professional network with opportunities to engage with employers and improve their employability.
• Conducting Research: Prepare for independent research and develop your knowledge and critical understanding of social and scientific research applied to a range of nutrition, rehabilitation and sport and exercise science related contexts. You’ll learn how to critically evaluate research problems, and apply coherent ethical research designs and appropriate analysis.

As well as the 20-day (minimum) placement in your third/fourth year, you also have the option of taking a minimum 30-week placement at the end of your second year of study. Whether you choose the three- or four-year option, you will complete the following units in your final year.

Core units

• Research Project: This enables you to develop and apply skills in research design and in the collection, analysis, interpretation and presentation of data, and to evaluate your findings in the context of published literature.
• Lifecycle Nutrition: The aim of this unit is to develop a detailed understanding of the nutritional requirements of the population, throughout the stages life, and the provision of appropriate dietary recommendations. 
• Nutrition in Practice: This unit focuses on developing employability skills and includes a 20-day (150 hours) placement with an agency of your choice.
• Applied Psychology and Behaviour °ä³ó²¹²Ô²µ±ð:ÌýLearn how to apply theories of psychology and behaviour change in research and practice, with a focus on working with individuals from diverse groups.

Option units

• Advances in Global Nutrition: This unit will provide you with insights into innovative solutions to complex nutritional challenges within a global setting. It will review contemporary nutrition research, policy, and its implementation with respect to cultural influences and socio-economic situations, particularly covering high-, middle- and low-income countries. It will include the impact of food systems on nutritional and health status, the diagnosis, prevention, and management of nutritional deficiencies as well as supporting sustainable development goals.
• Sport and Exercise Nutrition: Learn how to translate sports nutrition principles into practical professional advice in a range of sporting settings. The unit allows for critical evaluation of the general principles, concepts and underpinning theory in sports nutrition necessary for the development of nutritional strategies for those engaged in recreational through to elite sport.

Programme specifications provide definitive records of the University's taught degrees in line with Quality Assurance Agency requirements. Every taught course leading to a ÃÛÌÒAV Award has a programme specification which describes its aims, structure, content and learning outcomes, plus the teaching, learning and assessment methods used.

Whilst every effort is made to ensure the accuracy of the programme specification, the information is liable to change to take advantage of exciting new approaches to teaching and learning as well as developments in industry.

If you have been unable to locate the programme specification for the course you are interested in, it will be available as soon as the latest version is ready. Alternatively please contact us for assistance.

We have specialist nutrition labs, which are home to state-of-the-art equipment to support practical teaching in nutrition, human physiology and food safety. You will also have access to a well-equipped food processing and development unit and simulation skills facilities, giving you the best opportunities to learn.

We have state-of-the-art facilities at the Bournemouth Gateway Building that houses our Health & Social Care courses.

Visit our facilities page to find out more – you can also take a to get a feel for where you’ll be studying while you’re based on our Lansdowne Campus.

A placement should be a highly rewarding experience for you and the employing company and we do our best to ensure that everyone involved feels that they have got the most that they can from the experience.

Placements provide a great opportunity to make your first career steps and enhance your employability while you’re completing your studies. You’ll get the opportunity to:

• Put the theory learnt throughout the course into professional practice
• Enhance your study and help you decide on subject options (where appropriate)
• Learn a wide range of skills such as time management, problem-solving and team work (all of these are important to succeed in any career)
• Make contacts, as it is not uncommon for our students to be offered permanent positions to return to after graduating
• Gain a real insight into how the industry operates in roles that would be almost impossible to achieve for an outsider
• Many of our students, during their placement, are given responsibilities normally associated with graduate trainees.

This course offers a fantastic opportunity to gain valuable experience in the workplace. You'll have the option of completing your placement locally or nearer home. Placements are wide-ranging and give you the opportunity to pursue your own areas of particular interest in nutrition.

You'll undertake a practice placement before the start of the third year, which is designed to give you first-hand knowledge within the workplace of your choice. By completing this placement you'll greatly enhance your employability prospects.

You can also opt to take a year out between the second and final year as further work experience (while ideally paid, there is no guarantee that this is the case and some students elect to work unpaid or on a voluntary capacity).

You can also choose to , giving you the opportunity to develop yourself personally, academically, and professionally and gain skills to help you stand out in the job market.

You will begin your placement after completion of your second year of study. All students complete a 20-day (150 hours) placement before starting their third year.Students who take a year out between the second and final year must complete a minimum 30 weeks on placement to be eligible for a sandwich award.

The faculty running your course will offer the support of a Placement Co-ordinator.   

Through timetabled sessions and one-to-one appointments, they’ll help support you in your placement search including advice on finding a placement, information and advice on all aspects of job searching and job applications, as well as ensuring your proposed placement meets the requirements of your course.    

Our CareersÃÛÌÒAV service is also available throughout your time at ÃÛÌÒAV, offering services like CV checking and careers fairs to meet employers.  

Placement Development Advisors will support you once you have started your sandwich placement – so you will be able to maintain contact with the university throughout.  

• Food industry: Nestle, Unilever, Quattro Foods, Drinks Create, Adelie Foods, Italia Formaggi, Compass Group, Great British Biscotti company, William Orr and Son, Lorama Foods, Montezumas, Nutribox Meals, Campden BRI, Sensient flavours
• Community Nutrition projects: Brighton and Hove Partnership, Food Cycle
• Local Government and NGO’s: Public Health Dorset, Health Promotion Devon
• Public health teams within councils
• Charitable organisations: Stable Family Farm Trust, Lewis Manning Hospice, Trussell Trust, Faithworks Wessex Food Bank
• Private consultant nutritionists
• Dietetic teams at hospitals and within the local community
• Food technology and catering departments within schools
• Sport and exercise nutrition with BH Live and AFC Bournemouth 
• International placements: Heart Association, Finland; Kaya Responsible Travel, Costa Rica; Shiloh Synergy, South Africa; Interburns Hospital, India.

AccessÃÛÌÒAV: AccessÃÛÌÒAV provides you with the opportunity to tell us about your circumstances that are not always evident in your UCAS application. This widening access initiative also considers relevant criteria such as being in care or if you live in an area with a low participation rate in Higher Education - if you are eligible, your offer could be up to 16 UCAS tariff points below the published tariff.

Apprenticeships: We recognise the transferable knowledge and skills gained through apprenticeships and welcome applications from students with a Level 3 Advanced Apprenticeship recognised by the Institute for Apprenticeships. Each application will be considered on a case-by-case basis.

Deferred entry: We are happy to consider eligible applicants for deferred entry. If you have already submitted your application, please submit your deferral request through our website.

Direct entry: We welcome applications from students who have previously studied at degree level at other institutions and wish to transfer onto a ÃÛÌÒAV course. Our Recognition of Prior Learning (RPL) procedure enables credit awarded from one institution to contribute to a ÃÛÌÒAV award, subject to an application process. Please visit our RPL webpage for more information.

Mature applicants: We recognise that mature applicants may have a wealth of experience rather than formal qualifications, so we’ll consider your application on these merits if included in your application. You’ll need to apply to ÃÛÌÒAV in the usual way through UCAS and you may be invited to an interview to discuss your suitability for the course based on the experience you tell us about in your application.

We select candidates for this course by looking at your application; there are usually no interviews or selection activities needed. For that reason, make sure your application really stands out from the crowd, and leave us in no doubt as to why you should be joining ÃÛÌÒAV. You can find some handy hints about filling in your UCAS form on our how to apply web pages.

Our offer-making will typically be based on your most recent qualifications, including any required subjects where applicable. We'll consider all qualifications when assessing your application, although these may not be part of our offer.

If you do not meet the criteria of your original offer, we may still offer you a place. We will review your whole application and consider all academic qualifications (including those not in the offer) to see if you have the academic potential to succeed on the course. If we feel the answer is yes, we will confirm your place.

We look at individual applications and make a tailored offer based on your potential to succeed on the course considering a range of factors, including your academic achievements, work and other experience, reference and personal statement, and in some cases, your performance at an interview or a portfolio review. Typically, we make an offer at the bottom of the tariff range.

If you are unable to meet the entry requirements, we may be able to make you an offer through AccessÃÛÌÒAV if you meet certain criteria e.g. you have been in care or live in an area where fewer people typically progress to Higher Education. If you don't meet our published tariff, we will accept you at least 8 points below if your personal circumstances match our AccessÃÛÌÒAV criteria. 

We have recently reviewed this course to take advantage of new approaches to learning and teaching, as well as developments in industry. As the aims, structure, content and learning outcomes, teaching, learning and assessment methods may have changed as a result of the review, you can find relevant information for your year of entry in the appropriate programme specification. 

Among the roles you can undertake after completing this course are:

• Registered associate nutritionist
• Nutrition policy advisor (for local or national government)
• Researcher
• Dietetics (after postgraduate qualification)

• Nutritional advisor in the food industry and health sectors

• Technical roles in the food industry responsible for traceability, product quality, product development

• Independent nutritionist advising individuals.

• Postgraduate study including dietetics

Once you have completed an undergraduate Honours degree, you can further develop your education by studying for a postgraduate degree, such as our MSc Nutrition and Behaviour ³¦´Ç³Ü°ù²õ±ð.Ìý

Please visit our postgraduate section for further details about our range of Master's degrees.

What’s included in your tuition fee?

Your tuition fee covers expenses associated with your course including tuition materials, access to facilities, mandatory field trips and the following:

• Materials for laboratory and mandatory field-based teaching activity
• Access to Brightspace, our virtual learning environment, which offers a responsive and personalised learning experience with powerful learning analytics capabilities, integrated social media and advanced video features
• IT labs (some open 24/7), wireless network, AV equipment to borrow
• Free software download to your personal device of Microsoft Office 365 ProPlus while you are studying, as well as access to applications provided on AppsAnywhere, subject to licensing and compatibility restrictions
• Professional body accreditation of the course
• Lab coat and glasses
• Support for finding placements (UK or abroad) and/or fieldwork and non-financial support whilst on placement.
• A range of student services – advisors, help desks, counsellors, placement support and careers service.
• The Library – access to a wide range of electronic resources (databases, e-journals and e-books), print and multimedia collections, subject librarians and study spaces.
• Peer Assisted Learning (PAL) scheme.
• Disability and additional learning support, according to individual circumstances
• The ÃÛÌÒAV Language Centre to help you develop/improve foreign or English language skills.
• 24 hours a day, 365 days a year security team.

Additional costs

We are committed to offering you value for money and ensuring there are no hidden costs while you are studying with us, therefore we have listed below any additional costs you may incur that are not covered by your tuition fee:

• Laptops, tablets and mobile devices and any software used on personal devices. Access to a personal computer is strongly recommended for your study. If you are experiencing financial difficulty, visit our website for information regarding hardship funds
• Textbooks, general stationery and other supplies. Our award-winning library is stocked with a large range of textbooks and online resources, free of charge. The Students’ Union shop stocks a wide range of stationery supplies 
• Accommodation and living costs. Please visit our website for more information
• Travel costs to and from the University campus (including for occupational health referrals if required). An annual bus pass can be purchased alongside your rent if you are living in halls of residence/Unilet accommodation or may be purchased separately
• If required by your placement, you will need to meet the cost of an Enhanced Disclosure and Barring Service (DBS) check, including any Post Office verification charges
• Travel costs to and from your placement (both in the UK and overseas) if this is part of your course of study. Placement year funding information can be found on our website.
• Professional Body membership and registration post qualification. Association for Nutrition membership fee.
• SportÃÛÌÒAV membership

If you need to repeat one or more units during your studies (with or without attendance) the pricing will be pro-rata of the full-time fee.

Dr Sarah Hillier is the Programme Leader for the BSc Nutrition programme and Senior Lecturer here at ÃÛÌÒAV. She is an experienced Registered Nutritionist and Senior Academic having worked in both commercial and Higher Education sectors.

Sarah is a Registered Nutritionist (RNutr) with the Association for Nutrition (AfN) and is currently a Regional Representative for the South West. She is a mentor for several ANutrs in the region and nationally.

Sarah is research active and currently has specialist interests in Women's / Maternal / LGBT+ Health, Weight Management & Body Composition. She is available for collaborative research and student research opportunities including MRes & PhD in projects connected to these areas of interest.

Dr Reena Vijaykumaran is a registered nutritionist (Public Health) with the Association of Nutrition (AfN). She gained her qualification in Nutrition & Community Health and completed both an MSc. and PhD. in Food Management at the University of Surrey with a scholarship. Her PhD. research was focused on hospital food consumption.

In 2013, Reena joined the Universiti Sains Malaysia as a lecturer in Nutrition & Dietetics, where she taught various courses related to nutrition and dietetics at undergraduate level. Reena joined the Nutrition team at ÃÛÌÒAV in 2019. Currently, she is a senior lecturer, joint leading the BSc. Nutrition. Reen teaches on both the BSc. Nutrition and MSc. Nutrition & Behaviour courses.

Reena is passionate about research focusing on eating behaviour. This included aspects such as food choices and motives, eating disorders and psychology of eating. Eating behaviour particularly focusing on ethnic minorities is her interest. She is also exploring aspects such as nutrition among older adults, particularly in relation to sarcopenia.

Dr Joanne Holmes is an experienced Food Scientist and nutritionist and has worked with several large multinational organisations developing new food and beverage products for the European market. She is also a company director and partner in a large arable and dairy farming business in West Dorset. Joanne has several patents registering a new development processes. She became a part-time permanent member of staff at ÃÛÌÒAV in 2005. Since then my passion has been to inspire future nutrition professionals and she is keen to ensure a high quality learning experience for students at ÃÛÌÒAV studying both the BSc (Hons) Nutrition and MSc Nutrition and Behaviour programmes. More recently her focus has been ensuring her teaching uses the latest pedagogic research, blended learning, synchronous and asynchronous teaching techniques to increase learning and embed good evidence based nutritional science knowledge in order to maximise student potential for learning and as life long learners. She has led the nutrition team to embed these principals in both the BSc Nutrition and MSc Nutrition to ensure a high quality learning experience supported by four years of excellent NSS scores of over 95% overall student satisfaction.

Joanne has a passion for older person nutrition and completed her doctoral research entitled 'An exploration of the factors that affect the complete meal experience for cognitively active elderly living in residential care' in 2019 as well as being involved with other research projects aimed at this sector.

Dr Fotini Tsofliou is a solid Nutrition Scientist, registered nutritionist (Nutrition Science) with AfN and an elected trustee to the AfN Council. She has a 1st class degree in Human Nutrition and Dietetics. After 12 months in weight management dietetics Fotini gained a full-time postgraduate scholarship from the Greek State Scholarship Foundation to complete her MSc (MedSci) in Human Nutrition, Clinical Nutrition Specialisation at the University of Glasgow. In 2004, Fotini was awarded a PhD working on the effects of dietary and exercise interventions on leptin and appetite control in obese, normal weight and trained individuals. Following this, she was appointed as Postdoctoral Research Scientist at the Rowett Research Institute in Aberdeen for 3 years in the Division of Obesity and Metabolic Health and worked on the effects of dietary supplementation with CLA and n-3 PUFA on obesity and ageing.

In 2006 Fotini joined Nutrition and Dietetics department in Higher Technological Educational Institute of Thessaloniki in Greece to contribute to the curriculum of the Human Nutrition & Dietetics, Clinical Specialisation and to expand my research and practice. In 2011 she was appointed as the programme lead for the postgraduate programme in Clinical Nutrition at Roehampton University. In 2012, Fotini started my academic work in Nutrition at ÃÛÌÒAV and got the Programme Leadership for BSc (Hons) Nutrition and MSc Nutrition and Behaviour later. Therefore, she has extensive experience in delivering and leading innovative Nutrition curricula in HE in the UK (BSc (Hons) Nutrition and MSc Nutrition and Behaviour) and internationally with successful programme leadership at undergraduate and postgraduate level in AfN accredited, university courses for 10 years in UK.

Jane is an Associate Professor, Registered Nutritionist and Dietitian and Head of Education (Health Sciences) in the Faculty of Health and Social Sciences. Her research is committed to key nutritional problems faced by older people that impact on health and wellbeing, especially the complex problems faced by people living with dementia.

She co-leads the ÃÛÌÒAV Dementia Institute (ÃÛÌÒAVDI) and has led key research to understand nutrition and delivering dignity in dementia care funded by the Burdett Trust for Nursing.

Jane has a seconded role as Clinical Lead for the Nutrition in Older People Programme – Wessex Academic Health Sciences Network to advise and support funded research and implementation projects working with NHS and across social care. She has secured European Commission funded research (Horizon 2020) to understand the contribution of local sustainable food systems to nutritional health and wellbeing that will identify new competencies for training in public health nutrition.

Jane is committed to advancing the professional practice of nutritionists and has been an elected Council member and Trustee for the UK Association for Nutrition (AfN) that defines and advances standards of evidence-based practice across the field of nutrition and currently sits on the AfN course accreditation and certification committees.

Chloe is a lecturer in Nutrition and Behaviour within the Department of Rehabilitation and Sports Sciences. Chloe teaches psychology and behaviour change on the portfolio of nutrition undergraduate and postgraduate courses at ÃÛÌÒAV. Chloe is a mixed methods researcher, teaching qualitative research methods across a number of courses in the Department of Rehabilitation and Sports Sciences.

Chloe is currently completing her PhD, funded by ÃÛÌÒAV, researching the mental health and wellbeing of postgraduate researchers. After completing her undergraduate degree in Psychology (BSc Hons), she achieved a Distinction in my MSc, Nutrition and Behaviour, at ÃÛÌÒAV in 2018. Chloe is a Registered Associate Nutritionist, accredited by the Association for Nutrition (AfN) and a graduate member of the British Psychological Society (BPS). Chloe was awarded with Associate Fellow of the Higher Education Academy (AFHEA) in 2020.

Chloe is open to opportunities to collaborate in research relating to nutrition and the interplay with mental health, wellbeing, and resilience.

Paul is a lecturer in Nutrition and Exercise Science. He leads the Research Methods and Principles of Food and Nutrition modules as well as contributing towards many other units across both the nutrition and sport and exercise science programs.

Paul's first degree is in Sport and Exercise Science, he then went on to study Public Health Nutrition at masters level, before completing his PhD in Human Nutrition at ÃÛÌÒAV.

Paul's research has focused on the effects of nutrition and exercise on cognitive function and mobility. In particular, he has investigated the effects of omega-3 polyunsaturated fatty acids and B vitamins on multiple cognitive domains in older adults, as part of a match funded studentship in partnership with Efamol Ltd. His research within this area led to him receiving a new investigator award, to recognise excellence in young researchers, from the International Society for the Study of Fatty Acids and Lipids. His current research interests are in investigating the effects of nutrition interventions on brain function across the lifespan.

In addition to his academic work, Paul has experience working as a Health and Performance Nutritionist supporting athletes in rugby, rowing and martial arts. Paul has particular expertise in supporting athletes in weight making sports reach their weight class whilst maximising their performance and supporting their health.