Bath Spa University

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Diet and Health

The central theme of this award is the impact of diet, nutrition and lifestyle on health.

For more information about this course please visit the School of Science, Society and Management website.

Over recent years there has been a growing interest in issues of diet and health and there is an increasing demand for multi-skilled graduates with a degree in a nutrition related field to work in a variety of settings including the health service, local authorities, health promotion bodies, the food and leisure industry, private business as well as numerous non-governmental agencies.

The Diet and Health degree at Bath Spa University consists of three main themes: human nutrition, health and public health, and food safety and quality. You will learn about the key processes involved in nutrition and the acquisition of human health, examining nutrition in terms of diet and the role that diet plays in reducing risk factors associated with disease and its impact on public health. You will also explore diet and health from a social perspective and consider aspects related to food choice and the production of a safe and nutritious food supply.

The Diet and Health degree course is a specialised programme which was developed in consultation with experts in the field of nutrition. It offers the opportunity to study nutrition alongside aspects of public health, health education and food safety. You will gain in depth knowledge of these topics and develop a range of skills to allow you to pursue a career in a range of fields. Optional modules allow you to tailor your degree to follow your career goals or personal interests so you can focus on applying your knowledge of nutrition in the diet and health industry or in the food industry.

The Diet and Health course offered at Bath Spa University was designed with non-scientists in mind and you do not need science A-levels to apply. Applied science is introduced into the programme where appropriate to enhance your understanding of the principles of nutrition, health and food safety. Our approach to teaching and learning is particularly supportive to those without a prior science qualification. Throughout the course you will be encouraged to develop your personal and professional skills, with a particular focus on future career options and employability.

Course Structure and Content

Year 1

Year 1 modules have been selected to provide a sound knowledge of the basics of human nutrition, human biology, health studies and food safety. In addition you will gain an appreciation of the food supply system, dietary disease and public health nutrition, as well as developing your academic, ICT and study skills. This year will provide the underpinning science base for the rest of the degree and introduces the fundamental concepts you will study in more detail in the second and third year.

All modules listed below are compulsory in the first year:

• Introduction to Food and Nutrition;
• Exploring Health and Social Care;
• Public Health Nutrition;
• Human Biology: Health and Disease.

Year 2

In Year 2 you will build upon the knowledge acquired in Year 1 and use this knowledge in a more applied and vocational way. You will focus on the relationship between diet and health and develop a critical understanding of the principles of nutrition, health and food safety. You will be taught skills in research methodology and develop employment skills and have the opportunity to explore potential careers.

Compulsory modules in the second year:

• Advanced Food and Nutrition;
• Public Health and Health Promotion;
• Nutrition and Society;
• Research Methods.

Optional modules in the second year (select one):

• Health and Human Environments;
• Food Product Development.

Year 3

In your final year you will critically explore current issues in nutrition and public health, and analyse the social factors that impact on diet. There is an option to tailor your degree to your career goals by selecting two from four optional modules which provide an opportunity to focus your degree on diet and health or the food industry. You will also plan and carry out your own research project into an aspect of diet and health of your choice.

Compulsory modules in the third year:

• Dissertation;
• Diet Activity and Health;
• Debates in Health and Social Care.

Optional modules in the third year (select two):

• Contemporary Food Issues;
• Current Issues in Nutrition;
• Food Safety;
• Leadership and Management in Health and Social Care.

Teaching Methods and Resources

You will learn through a variety of teaching techniques including lectures, seminars, practical workshops, case studies and discussions. Emphasis is placed on independent study with support from academic staff and class sizes are kept small where possible to enhance the opportunity for individual support. Our workshops, IT rooms and laboratories contain a range of analytical equipment and software to assist your studies. The curriculum is supported by external speakers from a variety of occupations in the food industry where appropriate.

All of the School's modules are supported by Minerva, our on-line learning resource. Whether you're on campus or working at home, you can access materials such as handbooks, supporting notes or documents, research papers and assessments. You can also join discussion groups to exchange ideas with other students, contact a tutor for advice, and submit coursework.

Assessment Methods

Each module has its own particular criteria for assessment, which can involve essays and reports, dietary analyses, laboratory reports, seminar presentations, literature reviews and seen and unseen exams. All modules have an element of coursework assessment (none are entirely exam based) and no module has more than 50% of the final mark based on exams. Some modules are entirely assessed by coursework.

Entry Requirements

220-260 UCAS Tariff points (eg BCD; BB+AS c).

Alternative qualifications are welcome. We also welcome applications from mature students and can consider relevant experience.