Human Nutrition

This course provides an approach to nutrition that is based on the scientific and academic principles of biology, biochemistry, social and public health aspects of human nutrition as well as observing the principles of food resources, food development and safety.

By studying human nutrition, you’ll understand the scientific principles underlying nutritional requirements throughout life, in health and disease.

Year one
You’ll be introduced to a broad range of subjects underpinning the study of nutrition. Emphasis is given to key skills including communication (both written and oral), problem solving and the use of a range of laboratory and ICT techniques, including specialist diet analysis software.

Year two
You’ll build on your knowledge from year one and apply it to aspects of human nutrition, investigating the role of diet and physical activity in health and as a risk factor in health disorders. Importantly, you’ll gain an understanding of the ethical and professional framework you'll work within as a graduate of a Human Nutrition degree. You’ll be trained in research methodology and increasingly, you’ll become an independent and autonomous learner.

You’ll explore future careers through an optional, but encouraged, work placement in year two.

Year three
In your final year, you’ll critically explore the complex nature of issues related to epidemiology, dietary intake, exercise and the acquisition of human health. The primary research investigation is an important part of your studies in year three, and this will enable you to integrate the practical and theoretical aspects of diet, nutrition and ethics.

Many assessments set in Human Nutrition mimic tasks, ways of working, or reporting that are used by professional practitioners. We think that you should experience these ways of working as they help you to prepare for employment, be that in industry, the health sector, as a consultant, teacher or researcher. Some examples of methods used for assessment on this programme include:

• Dietary analysis
• Reports
• Diet and physical activity evaluations
• Developing food products
• Essays
• Case studies
• Seminar presentations
• Examinations
• Group work
• Literature reviews
• Dissertation.

You’ll be taught by a core lecturing team, as well as a number of visiting experts who take lectures and seminars on their areas of expertise.

You’ll learn through participation in lectures, seminars, case studies, practical workshops, and educational visits.

We place emphasis on independent study. Each week you’ll be given a clear indication of the follow-up study and preparation you are expected to undertake.

To find out more about how we teach and how you'll learn, please read our Learning and Teaching Delivery Statement.

As part of your degree, you could study abroad on a placement at one of Bath Spa’s partner universities.

Factory visits are part of the optional second year module Food Product Development. Visits have included trips to:

• Marshfield Bakers
• Marshfield Ice Cream
• Bath Brew House
• Wyke Farms

We encourage our students to attend external events such as:

• The Bath Science Fair
• The Bristol Science Fair
• IFST career launchpad event at Campden BRI
• The Nutrition Society conferences
• Food Matters Live event
• IFST annual lecture

We also encourage our students to attend as many endorsed events or activities that they can e.g. Nutrition Society training events and IFST endorsed activities.

Our students have undertaken work experience and voluntary work with organisations including: MEND; NHS; Sirona Health Care; School Food Trust; schools; youth groups; The Stroke Association; British Heart Foundation; Julian House; local charities; and action groups.

In the third year you can take the (optional) Food and Nutrition in Practice module where you’ll work on a brief developed with an external organisation/industry. Project providers for this module include Marshfield Bakery, BirdsEye Foods, NHS, Heart UK, and Food and Nutrition Live.

Human Nutrition graduates have gone into a number of graduate careers including:

• Dietetics (after a postgraduate dietetics programme)
• Working in the food industry in new product development, and as technologists and sensory analysts
• Secondary school teaching - Biology (after PGCE)
• Master's programmes in specialisms such as nutrition and sport or physical activity
• PhD study and post-doctoral research
• Working in public health for councils or local organisations
• Graduate health and wellbeing advisors
• Self-employment

If you’re a full-time undergraduate student starting your first year at Bath Spa University, you can apply for the Certificate in Global Citizenship, which you’ll study alongside your degree.

You’ll gain global awareness and add an international dimension to your student experience, and funding is available. On successful completion of the programme, you’ll be awarded a Certificate in Global Citizenship. This is in addition to your degree; it doesn’t change your degree title or results.

This optional placement year provides you with the opportunity to identify, apply for and secure professional experience, normally comprising one to three placements over a minimum of nine months. Successful completion of this module will demonstrate your ability to secure and sustain graduate-level employment.

By completing the module, you'll be entitled to the addition of 'with Professional Placement Year' to your degree title.

Before your Professional Placement Year, you'll work to secure your placement, constructing a development plan with your module leader and your placement coordinator from our Careers and Employability team.

On your return to University for your final year, you'll submit your Placement Portfolio, detailing your development on your placement.

As a Human Nutrition student you’ll be taught at Newton Park campus. You’ll benefit from our specialist facilities, giving you access to some of the latest technologies and learning resources, including a wide range of industry standard specialist food and nutrition software.

You'll have access to:

• Teaching laboratories
  For biochemistry, human biology, microbiology and food analysis
• Low hazard laboratory
  For food preparation (kitchen facilities), sensory analysis and physiology (including exercise equipment)
• Analytical suite
  For instrumental analysis
• Research and project space
  
• Resources Room 
  Student Open Access study space
• Virtual Learning Environment
  
• Commons building
  
• Newton Park library.

The laboratories and workshops are fully equipped with a mix of general and specialist equipment, appropriate for modules taught in them, student dissertations and staff research. Students have personal on-campus access to dietary analysis software, which is used frequently in lectures and seminars.