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Study information

Programme Specification for the 2024/5 academic year

BSc (Hons) Nutrition with Professional Placement

1. Programme Details

Programme nameBSc (Hons) Nutrition with Professional Placement Programme codeUFS4SHSSHS03
Study mode(s)Part Time
Full Time
Academic year2024/5
Campus(es)St Luke's (Exeter)
NQF Level of the Final Award6 (Honours)

2. Description of the Programme

The BSc Nutrition with Professional Placement degree will enable you to combine our outstanding undergraduate offering in the subject area with a year spent undertaking a relevant work placement.

The core programme is designed to give you the opportunity to explore the scientific relationship between diet, health and wellbeing using cutting-edge research to understand the importance of nutrition for health and performance. The programme provides practical, hands-on experience taking advantage of the specialist facilities available in our world-class laboratories, and informed by the vast expertise of our Sport and Health Sciences academics who specialise in nutrition. As this programme allows graduates to apply for registration with Association for Nutrition, Fitness to Practise procedure will be in place.

The professional placement year offers you the opportunity to undertake a relevant work placement (through a competitive entry process) within an organisation appropriate to your degree. Your placement will take place in Stage 3, and you will be encouraged to consider a wide range of organisations, including those in the food, nutrition, healthcare, and sport industries.[WL1]  Completing a professional placement year provides you with an opportunity to expand your educational and workplace experiences, to increase your employability, give you direction for your future career, and enable you to develop your social and professional network.

3. Educational Aims of the Programme

The programme is intended to:

  • Provide you with knowledge and understanding across a range of sub-disciplines within nutrition
  • Enhance teaching and learning through research and applied practice derived from nutrition science.
  • Provide you with the opportunity to employ theoretical concepts in applied nutrition settings.
  • Enable you to acquire a range of transferable skills to allow you to develop as autonomous and reflective individuals.
  • Offer you an opportunity to develop and apply knowledge, theory and skills within a professional placement setting.

4. Programme Structure

The BSc Nutrition with Professional Placement is a 4-year full-time programme of study at National Qualification Framework (NQF) level 6 (as confirmed against the FHEQ). This programme is divided into three stages. Each stage is normally equivalent to an academic year.

 

  • For compulsory modules that have more than one form of assessment (for example, assignment and exam), for each stage you must:

    (i)               Pass the assessment that assesses all ILOs and the average mark should be 40% or more. If you fail the assessment that assesses all ILOs, even if the average mark is a pass, you will have to re-sit and obtain 40% or more to pass the module

    (ii)              Or pass both assessments of the module if different ILOs are assessed in each component. For example, if you fail one assessment even if the average mark is 40% or more, you will have to re-sit the failed component to pass the module. 

5. Programme Modules

http://sshs.exeter.ac.uk/students/modules/

You may take optional modules as long as any necessary prerequisites have been satisfied, where the timetable allows and if you have not already taken the module in question or an equivalent module.

You may take elective modules up to 30 credits outside of the programme in stages 1, 2 and 4 of the programme as long as any necessary prerequisites have been satisfied, where the timetable allows and if you have not already taken the module in question or an equivalent module.

Stage 1


90 credits of compulsory modules, 30 credits of optional modules (120 credits in total).

Compulsory Modules

CodeModule Credits Non-condonable?
ESS1018 Introduction to Professional Placement 0No
ESS1006 Human Anatomy and Kinanthropometry 15Yes
ESS1007 Human Physiology 15Yes
ESS1008 Food Chemistry 15Yes
ESS1606 Nutrition and Metabolism 15Yes
ESS1701 Introduction to Statistics 15No
ESS1703 Bioenergetics 15Yes

Optional Modules

CodeModule Credits Non-condonable?
SHS S1 BSc Nut opt 2022-3
ESS1204 Foundations of Biomechanics 15 No
ESS1605 Foundations of Exercise and Sport Psychology 15 No

Stage 2


105 credits of compulsory modules, 15 credits of optional modules (120 credits in total).

Compulsory Modules

CodeModule Credits Non-condonable?
ESS2108 Preparing for Professional Placement 0No
ESS2512 Nutrition Science 15Yes
ESS2303 Research Methods and Analytical Procedures 30Yes
ESS2509 Sports Nutrition and Metabolism 15Yes
ESS2510 Nutrition and Society 15Yes
ESS2514 Nutrition for Exercise and Health 15Yes
ESS2307 Literature Review in Nutrition 15Yes

Optional Modules

CodeModule Credits Non-condonable?
SHS S2 BSc Nut opt 2022-3
ESS2001 Exercise Physiology 15 No
ESS2004 Biomechanics and Kinesiology 15 No
ESS2017 Measurement of Physical Activity, Exercise and Sport 15 No
ESS2508 Strength and Conditioning Physiology 15 No
ESS2513 Employability and Career Development in Nutrition 15 No
ESS2710 Sport Psychology 15 No

Stage 3


120 credits of compulsory modules.

Compulsory Modules

CodeModule Credits Non-condonable?
ESS3108 Professional Placement 120Yes

Stage 4


90 credits of compulsory modules, 30 credits of optional modules (120 credits in total).

Compulsory Modules

CodeModule Credits Non-condonable?
ESS3306 Dissertation (Nutrition) 45Yes
ESS3506 Sustainable Nutrition 15Yes
ESS3508 Nutrition for High Performance 15Yes
ESS3511 Professional Conduct in Nutrition 15Yes

Optional Modules

CodeModule Credits Non-condonable?
SHS SF BSc Nut opt 2022-3
ESS3705 Sport, Physical Activity and Health 15 Yes
ESS3706 Integrated Physiology and Adaptation to Physical (in)activity 15 Yes
ESS3707 Physiological Determinants of Exercise Performance 15 Yes
ESS3804 Clinical Exercise Prescription 30 Yes
ESS3805 Biomechanical Analysis of Human Movement 30 Yes
ESS3808 Sport Psychology 30 Yes

6. Programme Outcomes Linked to Teaching, Learning and Assessment Methods

Intended Learning Outcomes
A: Specialised Subject Skills and Knowledge

Intended Learning Outcomes (ILOs)
On successfully completing this programme you will be able to:
Intended Learning Outcomes (ILOs) will be...
...accommodated and facilitated by the following learning and teaching activities (in/out of class):...and evidenced by the following assessment methods:

1. Demonstrate knowledge and understanding of the scientific basis of nutrition, including nutritional requirements from the molecular through to the population level for human systems.
2. Demonstrate knowledge and understanding of the food chain and its impact on food choice, dietary intake and the environment.
3. Demonstrate knowledge and understanding of food in a social and behavioural context, at all stages of the life course.
4. Apply the scientific principles of nutrition for the promotion of health and wellbeing of individuals, groups and populations; recognising benefits and risks for human systems.

Lectures, tutor-led workshops or seminars; laboratories; formative essays; prepared problem-based lectures; personal and academic tutorials; group tasks; ELE based learning tasks

  • Laboratory report (ILO 1-4)
  • Independent research project (ILO 1-4)
  • Field and Laboratory practical examination (ILO 1-4)
  • Oral presentations (ILO 1-4)
  • Extended coursework essays / reports (ILO 1-4)

Intended Learning Outcomes
B: Academic Discipline Core Skills and Knowledge

Intended Learning Outcomes (ILOs)
On successfully completing this programme you will be able to:
Intended Learning Outcomes (ILOs) will be...
...accommodated and facilitated by the following learning and teaching activities (in/out of class):...and evidenced by the following assessment methods:

5. Apply a range of appropriate skills to produce an independent piece of work informed by research
6. Collect, critically analyse, synthesise and summarise information from a variety of sources and subjects, to critically address multidisciplinary problems
7. Use appropriate laboratory techniques and research methods to assess the nutritional status of individuals and populations.
8. Use technology, knowledge and resources to communicate clearly and appropriately to a variety of audiences using a range of formats

Lectures, tutor-led workshops or seminars; laboratories; formative essays; prepared problem-based lectures; personal and academic tutorials; group tasks; ELE based learning tasks.

Group project; workshops; essays; lectures; prepared problem-solving and substantive lectures; client interviewing workshops; word processing, ELE based learning tasks.

  • Laboratory report (ILO 5-9)
  • Independent research project (ILO 5-9)
  • Oral presentations (ILO 6-8)
  • Reflective portfolios (ILO 6)
  • Extended coursework essays / reports (ILO 5-8)

Intended Learning Outcomes
C: Personal/Transferable/Employment Skills and Knowledge

Intended Learning Outcomes (ILOs)
On successfully completing this programme you will be able to:
Intended Learning Outcomes (ILOs) will be...
...accommodated and facilitated by the following learning and teaching activities (in/out of class):...and evidenced by the following assessment methods:

9. Effectively identify individual and collective goals and responsibilities in a co-operative context
10. Display self-management and professional development: by reflecting on progress; organising own work and time, and learning independently.
11. Apply knowledge relating to maintaining codes of ethics and practice relevant to the profession (Professional Conduct and Standards of Association for Nutrition).
12. Display competency when using internet, analysis software, and social media for critical retrieval/analysis of information, and safe communication/data sharing.

Transferable skills permeate every activity within the programme content and assessment – examinations, presentations, workshops, personal profiling (PDP scheme), word processing, lectures, tutor-led workshops or seminars; laboratories; formative essays; prepared problem-based lectures; personal and academic tutorials; group tasks; ELE based learning tasks.

  • Laboratory report (ILO 9-12)
  • Group project (ILO 9)
  • Independent research project (ILO 10-12)
  • Field and laboratory practical examination (ILO 10)
  • Oral presentations (ILO 9-12)
  • Reflective portfolios (ILO 10-12)
  • Extended coursework essays / reports (ILO 9-12

7. Programme Regulations

Programme-specific Progression Rules

To progress to Stage 2, you need to achieve an average mark of at least 60% in Stage 1. If you do not achieve an average mark of 60% in Stage 1, you will be interviewed to determine whether you can continue the Professional Placement programme. If unsuccessful at interview you will be transferred to the 3-year BSc Nutrition programme. If you are unsuccessful in your application for a professional placement, you will normally be transferred to the 3-year programme.

ESS3108 Professional Placement counts as a single 120-credit module and is not condonable; you must pass this module to graduate with the degree title of BSc Nutrition with Professional Placement. If you fail the professional placement your degree title will be commuted to BSc Nutrition.

Classification

8. College Support for Students and Students' Learning

You will be based in Sport and Health Sciences, you will be allocated a Personal Tutor on arrival and can expect reasonable access to all teaching staff for academic tutorials through appointments. In addition there is a Programme Director who will offer support and advice to all students on a programme and a dedicated careers and employability tutor to co-ordinate the interaction between you, careers service and the discipline.

In addition, you are provided with

  • Induction course before the start of your first year
  • Library induction sessions
  • Student handbook and module guides
  • Access to Discipline Disability Officers

You will have access to the Seminar Speaker Series where leading researchers are invited to give research seminars.

Student/Staff Liaison Committee enables students and staff to jointly participate in the management and review of the teaching and learning provision. The BSc S/SLC in Sport and Health Sciences meets termly and is chaired by a student representative.

You will have the opportunity to collaborate with research groups within the department to apply nutrition science in interdisciplinary research. This can be done by assisting with research projects or through the completion of your dissertation project with a specific group.

9. University Support for Students and Students' Learning

10. Admissions Criteria

11. Regulation of Assessment and Academic Standards

12. Indicators of Quality and Standards

This degree programme is accredited by the Association for Nutrition (AfN).
Graduates of the programme will be eligible to apply for direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as Registered Associate Nutritionists. Registration with the UKVRN entitles you to use the letters ANutr after your name. It shows that you are serious about a career in nutrition and can help you stand out in the graduate job market. Accreditation is a mark of professionalism and demonstrates that the programme is rooted in a science-based tradition with a rigorous approach to evidence and the sharing of best practice.

BSc Nutrition was awarded accreditation in June 2020 and is currently accredited until 2025.

13. Methods for Evaluating and Improving Quality and Standards

14. Awarding Institution

University of Exeter

15. Lead College / Teaching Institution

Faculty of Health and Life Sciences

16. Partner College / Institution

Partner College(s)

Not applicable to this programme

Partner Institution

Not applicable to this programme.

17. Programme Accredited / Validated by

0

18. Final Award

BSc (Hons) Nutrition with Professional Placement

19. UCAS Code

B401

20. NQF Level of Final Award

6 (Honours)

21. Credit

CATS credits

240

ECTS credits

480

22. QAA Subject Benchmarking Group

23. Dates

Origin Date

01/03/2021

Date of last revision

27/04/2023