Nutrition 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

Subsidary award(s)

Award Title
Ord Nutrition
DipHE Nutrition
CertHE Nutrition

Professional recognition

Association for Nutrition (AfN)

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

JACs code

B400

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 and Medicine

Programme Leader

COLLINS AL 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

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

Professional Training Year (PTY) - Professional Training Year

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

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

N/A

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guess 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
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.