Nutrition BSc (Hons)

Full-time undergraduate (3 years)


September 2017


Qualified nutritionists are in demand. Open up career opportunities in the health and sports sector, food and pharmaceutical industries, public health, clinical research and more. Diet and nutrition are vital to the prosperity of companies and countries, and of course to our individual wellbeing. On this course, you'll explore the chemistry of food and learn about human nutrition. You'll develop practical skills in our labs, as well as a broader knowledge of medical science and public health.

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Full description


The skills and knowledge you'll acquire on this course will be well regarded not just in the nutrition and healthcare sectors, but many others too. All employers value graduates who can analyse problems and find solutions. Whether you choose a career in public health, clinical research, the food or pharmaceutical industries or others, you'll be in a strong position to succeed.

Modules & assessment

Year one, core modules

  • Cellular and Molecular Medicine
    This module provides a basis of cell biology and genetics enabling an understanding of life processes at the molecular level and the relationships between structure and function of biological molecules. It will be delivered using face to face learning and you will be expected to attend face to face sessions as well as participate in on-line study using our VLE, internet resources and online discussions as required. The practical component of this module will ensure that you are familiar and competent with the principles of good laboratory practice and learn a range of fundamental life science laboratory techniques developing confidence in using equipment as well as collection, presentation and interpretation of data. Regular formative tests will be delivered in class to enable you to monitor your progress. Summative assessment will be by 100% coursework activities made up of reports and in class computer exercises.
  • Anatomy and Physiology of the Human Body
    This module introduces the basics of human anatomy and physiology and provides an underpinning basis for other modules within the Medical Sciences courses. It’ll provide you with an insight into the main body systems and allow exploration of how these systems interact with each other and respond to internal and external stimuli leading to homeostasis being maintained. By providing you with this knowledge you’ll be better prepared when exploring aspects related pathophysiology in relation to disease. The module is taught using lectures and allows for discussions to take place allowing you to explore concepts related to the normal and abnormal functioning of the human body. Links with ill health, well-being and disruption to homeostatic mechanisms in relation to the physiological processes involved will be explored allowing you to place anatomy and physiology of the human body in context. The module is assessed using an essay which explores the role of homeostasis in health and illness.
  • Scientific Communication and Laboratory Skills
    This module will teach the preparation that’s required before carrying out laboratory work and conduct in the laboratory. It concerns the skills and training that’s required to operate common laboratory apparatus. Three questions must be answered, ‘why is the experiment being done?’ (the aim), ‘how is the experiment going to be carried out?’ (method), and ‘what happens after the experiment?’ How are the results going to be analysed and conclusions made? This module is delivered using face-to-face sessions as well as online study using our Virtual Learning Environment (VLE), internet resources and online discussions as required. Regular formative tests are delivered in class to enable you to monitor your progress. Summative assessment will be by 100% coursework activities made up of reports and in class computer exercises.
  • Biomedical Basics
    This module builds on Anatomy & Physiology delivered in semester 1. The content is multidisciplinary and introduces the biomedical disciplines that interact in the human body and form the basis of medical investigation and diagnostics. Initially the principle biomedical disciplines are defined (e.g. Genetics, Molecular Biology, Biochemistry Pathology, Cell biology pathophysiology, haematology) before focussing on the topics of haematology, microbiology and immunology to give an understanding of their relevance in causing and preventing disease and why they are importance subjects for diagnostic investigations and ultimately, treatment. The module focusses in three main biomedical disciplines - Haematology to provide background on the different elements that constitute blood and their functions. Microbiology to provide an understanding of bacteria, viruses and other important pathogens Immunology to provide a basic understanding of our human body defends against pathogens. A range of common dysfunctions will be used to translate how why disease occurs, the physiological consequences, investigations and diagnosis into reality. Furthermore, basic laboratory procedures relevant to the three areas, such as aseptic techniques, blood smears and gram stains, will put theory into practice and further improve understanding, lab skills and practical competence. You will be expected to attend face to face sessions as well as participate in on-line study using our VLE, internet resources. Summative assessment will be in two parts via extended practical report and examination.
  • Physiology and Metabolism
    This module provides an overview of the biological chemistry and the nutritional, physiological and biochemical processes in health. It will form a solid basis to enable appreciation of the major nutrient need and sources through the lifespan, how they are absorbed into our bodies and the metabolic reactions that occur to produce energy. As such, you will become aware of the major nutrient sources required for health through the lifespan, the physiological mechanisms of digestion and the major biochemical processes occurring in human cells including the major pathways of carbohydrate, amino acid, lipid metabolism. A broad understanding of the relationship between diet, energy production and health will from a basis to understand how factors influence metabolic balance and whole body homeostasis. Linkage to disease states also enable opportunities to appreciate, at a basic level, how select states (e.g. ageing, nutrient deficiencies, digestive pathologies, endocrine imbalance or genetic mutations) can disrupt normal metabolism and/or physiological function. A combination of lectures, practicals (including enzyme kinetics) and tutorials which will adopt a case-study approach will be utilised to facilitate the expansion of knowledge and understanding on the effect of altered states in health and in disease. Regular formative tests will be delivered in class to enable you to monitor your progress. Summative assessment will be by submission of 3 lab reports.
  • Principles of Human Nutrition
    This module explores basic principles of human nutrition providing an introduction to core concepts and topics in nutritional sciences. This module complements the shared 15 credit ‘Physiology and Metabolism’ module. Concepts of nutritional status, balance and turnover will be introduced and defined; along with the macronutrients (proteins, carbohydrates and fats) and micronutrients (vitamins and minerals). Basic biochemical roles and functions for human health, an overview of potential food sources, dietary recommendations, dietary reference values (DRVs) and basic deficiency and excess is also covered. There is an introduction to public health nutrition issues such as; malnutrition, nutrient deficiency, excess, obesity; and food policy, regulation, contamination and poisoning. The UK Association for Nutrition (AfN) organisation is discussed and the current role of Registered Nutritionists in the UK explored with issues such as Ethics, and Professional Code of Conduct. This module introduces topics which are to be explored and analysed in greater breadth and depth in levels 5 and 6. Formative assessment will be by an introduction to food table analysis through interactive practical workshops and use of Windiet computer software, in addition to a practical on body composition assessment. Seminars will develop group work, presentations and scientific journal reading. Summative assessment is a short answer question exam.

Year two, core modules

  • Physiological Biochemistry
    Focussing on homeostatic regulation and communication, this module provides essential information to understand the different modes of cellular communication and the means by which responses are mediated to elicit a change in physiological response or function. The focus is firmly on the endocrine system and to introduce the important role and control of hormones so as to illustrate how a knowledge of physiological and cellular biochemistry has resulted in medical treatments for several common diseases due to hormone imbalance or inherited disorders. This module provides a firm platform for understanding of the impact of endocrinology in medicine and of the biochemical processes underlying normal and pathological endocrine physiology. This module will be delivered using face to face learning and you will be expected to attend face to face sessions as well as practical classes and participate in online study using our VLE and internet resources. Formative assessment will be via practical coursework (group exercises consisting of individual elements). Summative assessment will be by observed simulation clinical examination (OSCE) demonstrating achievement of all learning outcomes.
  • Nutrition and Health
    This module is delivered over two semesters and explores a wide range of current topics relating to nutrition and health providing core knowledge and understanding. Leading on from topics covered in your first year modules ‘Physiology and Metabolism’ and ‘Principles of Human Nutrition’, you will explore and analyse the following: nutritional requirements throughout the life cycle; different foods/components, diet types and global trends in relation to human health (e.g. Western/industrialised world diet, vegetarianism/veganism, the ‘French Paradox’, the Mediterranean diet, Eskimo, hunter-gatherer etc.). Interacting factors affecting diet such as environment, locality, and financial, sociocultural and religious practices will be explored. Lipids, proteins, carbohydrates and health will be covered, including diet-gene interactions. Epidemiology, definitions and pathophysiology of obesity, diabetes, metabolic syndrome and cardiovascular disease will be focused upon. In addition, food allergy and intolerance, nutrition and skeletal bone health, phyto-chemicals/-nutrients, nutrition and the brain, and eating disorders are discussed. A sound working knowledge of nutritional assessment is necessary for you to understand how evidence on nutrition and health is formulated. Hence, practical and workshop-based learning will be followed for diet analysis, diet planning and body composition assessment (body fat, body circumferences etc.). This will be assessed and will provide students with practical skills in nutritional assessment necessary for both nutritional practice and research. A sound working knowledge of nutritional assessment is necessary for students to understand how evidence on nutrition and health is formulated. Hence, practical and workshop-based learning will be followed for diet analysis, diet planning and body composition assessment (body fat, body circumferences etc.). This will be assessed and will provide students with practical skills in nutritional assessment necessary for both nutritional practice and research.
  • Food Science
    This module introduces and explores the area of food science over both semesters 1 and 2. Key topics and issues will be defined and discussed; and a range of practical laboratory techniques utilised to support practical understanding and learning of food science. Areas covered include; food types and choice (and sensory analysis), food composition, energy content, macro- and micro-nutrient chemistry, food processing and preservation, food contamination, food safety and microbiology. Laboratory techniques covered will include: sensory analysis, calorimetry, chemical analysis, enzyme assays, chromatography, molecular, immunological and microbiological methodologies. This module provides a strong background towards potential employability in the food science field through its high practical work component which practical report portfolio as the module summative assessment. Summative assessment will be by through submission of a practical report portfolio with a total of 4 comprehensive but concise practical reports and 2 theoretical written components.
  • Social Sciences and Ethics in Medical Science
    This module explores relationships between personal judgment and professional ethical judgment in decision-making in healthcare to help develop an appreciation of the inter-related link between law, ethics, medical practice and research and the dilemmas that may be faced. It also helps development of analytical and reflective skills with the aim to understand the need for professional attitude in healthcare. Building on Year 1 studies, this module allows consideration of the impact of psychological, behavioural and social factors on health and health-related behaviour and also provides an awareness of the external factors influencing healthcare, policy and service provision in the UK. A range of issues related to health, illness and disability is explored to encourage an understanding of their implications for medical practice and professionalism in today’s healthcare service. The core module is the ethical basis of current healthcare practice and as such, principles of medical ethics are explored and clarified in terms of four basic principles. Debate and discussion of cases and situations in medical and healthcare practice content will help deepen an appreciation of the close relationships between personal judgment and professional ethical judgment in decision-making in medical care and also in medical research. Summative assessment is by a written case study.
  • Research and Critical Thinking
    Designed to develop your awareness of the need to underpin professional practice by the use of published research and up to date evidence. This is a key requirement of two major registering bodies within health care, the HPC and NMC as evidenced by their Codes of Standards and Conduct. It’s an important skill for both students and emergent practitioners within health and social care as they develop their knowledge and skills towards registration. The workbook 'Research and Critical Thinking' includes a number of activities for you to complete. Completion of the workbook leads to the access of published research studies relevant to your own area of practice. Extensive electronic resources are available through Anglia Ruskin University Digital Library, library's databases and e-journal collection. Completion of the workbook activities leads, in turn, to the assessment to support a claim for 15 credits at level 5. This assessment will be in the form of a critique of a research article pertinent to the student's area of practice. You are required to discuss your selected research article for the essay with the module tutor or leader to ascertain its appropriateness. It’s expected that you’ll be able to identify the major approaches to research using your selected studies as examples. Integral with this essay is recognition of the checks and balances (ethics) associated with research involving human subjects. It should be noted that there is an expectation that you’ll undertake a total of approximately 150 learning hours to complete this module; this will include, depending on the delivery mode selected, Classroom based activities, tutorials, literature reviews, professional development activities and the development of the assignment.

Year three, core modules

  • Research Methods
    You’re expected to complete a research project in your final year, and produce a research proposal. This module provides you with the necessary tools to undertake research using qualitative, quantitative or mixed methods of inquiry. This module will also serve to aid your critical analysis of the results of research articles read. It’ll build on those transferrable skills introduced from the beginning of the course, and will look at the development of a research project from conception to completion, concentrating on the forming and shaping of a study using a variety of approaches. This module will involve the development of an understanding of the use of statistics in research, and will introduce you to some of the statistical data analysis techniques used in medical and scientific literature. It’ll also create an appreciation for the rationale involved in making the correct choices when undertaking research, and evaluating the relative ‘strength’ of evidence-based practice in healthcare. Summative assessment is by production of a research proposal.
  • Applied Food Science
    This module critically examines the area of applied food science and the food industry. Current and topical issues will be presented including an overview of key legal and ethical requirements relating to the food industry, changes in legislation etc. Key professional bodies will be discussed and their roles in the UK, EU and globally. Food labelling and the marketing of perceived nutritious and healthy foods will be explored. Topical issues such as meat contamination, safety and testing, along with food poisoning, recent cases in the news, and food sustainability will be critically examined. Product development will be investigated and specific foods and relevant supplements such as; functional foods, nutraceuticals, common supplements (e.g. vitamins, minerals, probiotics etc.), sport supplements and clinical nutrition products. The module will contain a laboratory practical component including phytonutrient assays. Formative assessment is a laboratory report in week 8. Summative assessment is an examination on all topics.
  • Sport and Exercise Nutrition
    This module critically explores the field of sport and exercise nutrition from a current scientific perspective informed by integrative physiology and metabolism. The physiological and metabolic responses to exercise and training will be investigated and nutritional demands for energy, specific nutrients (macro- and micro- nutrients) and fluid examined. Topical clinical sports nutrition issues will be covered in detail and nutrition and metabolism in special groups explored including; children/adolescents, female and older/Masters athletes. Nutritional practices and performance enhancing drugs commonly used by elite athletes to alter competition weight, body composition and performance will be discussed. The potential for modification of diet, hydration status and use of supplementation will be examined with the aim to improve exercise performance and health in a range of athlete types. Summative assessment is by submission of a complex critical Case Study (with multiple components).
  • Public Health Nutrition
    This module explores in detail the study and discipline of public health nutrition covering current and relevant global public health nutrition-related problems with particular focus on the United Kingdom (UK). The module investigates and explores public health nutrition issues, including; progressive methods such as nutritional, clinical and molecular epidemiology. Traditional problems such as malnutrition, under and over-nutrition in developing, in-transition and industrialised countries is explored in depth. A range of topical cases is presented including the relationship of nutrients (e.g. specific micronutrients, sugar, alcohol, salt/sodium) with disease risk and mortality; e.g. cancer and cardiovascular disease. Maternal nutrition and the ‘foetal and developmental origins of adult disease hypotheses’ is explored in depth and topics such as age-related disease. A wide range of sources is evaluated in this module including; current scientific sources, government and working group documents, the media and internet. Interacting factors such as food choice, government and relevant organisations is explored, and solutions and responses to PHN issues investigated; including health campaigns and nutrition education (e.g. in schools, hospitals and care homes). You'll also investigate and evaluate current potential, forecasted and emerging PHN problems and consider the potential solutions. This module provides crucial underpinning knowledge for further study in public health nutrition which you may consider post-graduation, e.g. to become a Registered Nutritionist Public Health specialist. Summative assessment is a 3,000 word essay critically examining a topic within PHN.
  • Clinical Nutrition
    This module critically examines the area of clinical nutrition and explores current topics relevant to specific disease states and patient types. Understanding of nutrition, metabolism and physiology developed within years 1 and 2 will equip students to critically evaluate how illness/disease states may affect human nutrition and metabolism. Important factors relating to nutritional and clinical assessment and the relationship with morbidity and mortality will be covered. This will include aspects such as malnutrition, cachexia and saropenia definitions, different assessment and treatment modalities. Furthermore, students will be exposed to interacting physiological and pharmacological factors which may affect nutrition and metabolism and will be critically analysed alongside dietary aspects. Topics discussed will include; the effects of illness and immune activation on macro and micro nutrient metabolism, nutritional status; nutritional assessment, nutritional support (e.g. oral supplementation, enteral and parenteral nutrition). Specific disease states covered includes: inherited disorders of metabolism, gastrointestinal tract disease, cancer, HIV-AIDS, chronic kidney disease (CKD), chronic heart failure (CHF). In addition, the concept of ‘frailty’ in older people and disease will be explored. Lecture and workshop format will include a mixture of face-to-face teaching, group journal analyses, student group presentations. Seminars will be covered on topical areas such as; 1) ethics in clinical nutrition, 2) the impact of molecular nutrition and nutrigenomics on clinical nutrition; and 3) application of exercise training to clinical nutrition scenarios. This module provides crucial underpinning knowledge for further study in Dietetics which you may consider following post-graduation. Summative assessment is a complex critical case study.
  • Major Project
    The individual final project module allows you to engage in a substantial piece of individual research focused on a topic relevant to their studies. The project topic will have been assessed for suitability with discussions with an appropriate project supervisor to ensure sufficient academic challenge and research feasibility. The project may be in the form of primary research (e.g. laboratory, human or questionnaire-based data, clinical service evaluation, clinical placement, or other relevant acceptable sources), OR in the form of an extended literature review. The chosen topic will require you to identify/formulate problems and issues, conduct literature reviews, evaluate information, investigate using suitable methodologies, process and analyse data, critically analyse, appraise and present findings using suitable methods or media. Regular meetings/contact with the project supervisor will take place, so that the project is closely monitored and steered in the right direction. Formative assessment is an individual presentation of the research topic, methodology undertaken (and any data acquired) in week 6/7. This will assist in a ‘feed-forward’ manner in the development of the final Summative assessment would normally include a substantial written project report.


We'll make sure you're progressing in a number of ways, including multiple choice tests, practical exams, reflective essays, oral and poster presentations, scientific report writing and independent project work. In the first year of this degree, one-to-one tutor will help you acquire a solid understanding of all the relevant subject matter. In years 2 and 3, assessment will focus on helping you develop from someone who consumes knowledge, to someone who generates it and is able to think independently.

This is a three year programme

Please note that you will need to complete all of the above core modules. This course does not have any optional modules. Modules are subject to change and availability.

Where you'll study

Your faculty

The Faculty of Medical Science, opened in 2014, is founded on the strong international reputation of our flagship Postgraduate Medical Institute. Based on our riverside campus in Chelmsford and Young Street campus in Cambridge, we deliver innovative and clinically relevant teaching and research across two departments:

  • Department of Allied and Public Health
  • Department of Medicine and Healthcare Science.

Thanks to our close relationships with the major clinical-care providers in the east of England, there are significant opportunities for collaboration and student placements across a variety of clinical sites.

We offer exciting opportunities for research and education in the allied health professions. We also translate science and epidemiology into health education and primary care, and deliver taught Master’s programmes to qualified medics. We have a flourishing community of PhD and MD(Res) students across all of our research fields.

Our advanced learning facilities include state-of-the-art clinical skills laboratories and simulation suites, which mirror real-life clinical situations. We also have a fantastic, modern library and a wide range of science labs and ICT suites.

Where can I study?

Tindal Building on our Chelmsford campus

Our striking, modern campus sits by the riverside in Chelmsford's University and Innovation Quarter.

Explore our Chelmsford campus

Fees & funding

Course fees

UK & EU students, 2016/17 (per year)


International students, 2016/17 (per year)


UK & EU students, 2017/18 (per year)


International students, 2017/18 (per year)


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For more information about tuition fees, including the UK Government's commitment to EU students, please see our UK/EU funding pages

How do I pay my fees?

Tuition fee loan

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Most English undergraduates take out a tuition fee loan with Student Finance England. The fees are then paid directly to us. The amount you repay each month is linked to your salary and repayments start in April after you graduate.

How to apply for a tuition fee loan

Paying upfront

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If you choose not to take out a loan you can pay your fees directly to us. There are two ways to do this: either pay in full, or through a three- or six-month instalment plan starting at registration.

How to pay your fees directly

International students

You must pay your fees up-front, in full or in instalments. You will also be asked for a deposit or sponsorship letter for undergraduate courses. Details will be in your offer letter.

Paying your fees
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Funding for UK & EU students

We offer most new undergraduate students funding to support their studies and university life. There’s also finance available for specific groups of students.

Grants and scholarships are available for:

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Funding for international students

We've a number of scholarships, as well as some fee discounts for early payment.

Entry requirements

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Important additional notes

Our published entry requirements are a guide only and our decision will be based on your overall suitability for the course as well as whether you meet the minimum entry requirements. Other equivalent qualifications may be accepted for entry to this course, please email for further information.

We don't accept AS level qualifications on their own for entry to our undergraduate degree courses. However for some degree courses a small number of tariff points from AS levels are accepted as long as they're combined with tariff points from A levels or other equivalent level 3 qualifications in other subjects.

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01245 68 68 68

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International applicants

+44 1245 68 68 68

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