Nutrition and Dietetics BSc (Hons) - 2017/8

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

Subsidary award(s)

Award Title
Ord Biosciences
DipHE Biosciences
CertHE Biosciences

Professional recognition

Health and Care Professions Council, the (HCPC)
British Dietetic Association (BDA)

Modes of study

Route code Credits and ECTS Credits
Full-time with PTY UCA10002 480 credits and 240 ECTS credits

JACs code

B400, B410

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 and Medicine

Programme Leader

ENGEL B Dr (Biosc & Med)

Date of production/revision of spec

21/11/2017

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 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

Professional Training Year (PTY) - Professional Training Year

Optional modules for Professional Training Year (PTY) - Professional Training Year

The A Placement (4 weeks) must be undertaken but is not assessed. Both B and C Placements (each 12 weeks) 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
There are no options other than the placement offered.

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guess 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
ERASMUS Study (that is not taken during Level P) N
Study exhange(s) (that are not part of the ERASMUS scheme) 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 2017/8 academic year.