MNutr (Hons) Nutrition

Course details We have specialist nutrition labs in Bournemouth house, which are home to state-of-the-art equipment to support practical teaching in nutrition, human physiology and food safety. You will also have access to a well-equipped food processing and development unit and simulation skills facilities, giving you the opportunity to learn and improve your competency-based skills in nutrition assessment. Find out more and view photos of our labs here. On this course you will usually be taught by a range of staff with relevant expertise and knowledge appropriate to the content of the unit. This will include senior academic staff, qualified professional practitioners, demonstrators, technicians and research students. Year 1 Core units Principles of Food & Nutrition: This unit examines the basic concepts of nutrition and food, including an understanding of the nutritional requirements of the population throughout life. Human Food Chain: Everything from farm assurance schemes to government legislation is explored and the unit provides a thorough review of the food industry. Psychosocial Aspects of Health: In this unit you’ll gain an understanding of the sociological and psychological theories which underpin human behaviour and change. Research Methodologies 1: You’ll gain the skills required for effective literature searching, and for designing, collecting and analysing/interpreting data sets gathered from original research studies. Human Anatomy & Physiology: You’ll look at the functional anatomy and physiology of the principle tissues and organ systems of the human body. Chemistry: You’ll gain an understanding of aspects and processes within fundamental chemistry and analytical chemistry, as well as developing your laboratory skills. Year 2 Core units Nutrition in Health & Disease: You’ll gain an understanding of the link between nutrition, health and disease, as well as an ability to apply knowledge and skills of how nutrition can maintain health and prevent ill health in individuals and groups. Food Processing & Development: In this unit you'll explore the basics of the handling and storage of food. Promoting Health & Wellbeing: This unit builds upon learning acquired in the Psychology for Health unit in Year 1. Food Safety & Microbiology: In this hands-on unit you’ll develop practical microbiology skills, such as the aseptic technique, that many quality control employers expect you to have experience of. Biochemistry: Here you’ll develop knowledge and understanding of the macronutrients; carbohydrates, lipids and proteins. Research Methodologies 2: You'll gain an understanding of a range of research methodologies. Year 3- Optional 40 week placement As well as the 20 day (minimum) placement Nutrition you will undertake in your third/fourth year, you also have the option of taking a minimum 30-week placement at the end of your second year of study. Year 3/4 Core units Nutritional Requirements Throughout Life: The aim of this unit is to develop a detailed understanding of the nutritional requirements of the population, throughout the stages life, and the provision of appropriate dietary recommendations. Placement: A 20-day placement with an agency of your choice. Community Health & Wellbeing: This unit provides an overview of current public health systems, their function and management and current trends and policies; governmental influences upon health provision in the UK and its effects. Research Project: This enables you to develop and apply skills in research design and in the collection, analysis, interpretation and presentation of data, and to evaluate your findings in the context of published literature. Option units (choose one) Advanced Psychology for Health & Wellbeing: You’ll broaden your knowledge of the psychosocial processes of behaviour formation in the context of eating and exercise with a view to improve health related quality of life among individuals and groups. Nutrition & the Consumer: You’ll develop an understanding of the role of the nutritionist in industry by exploring current consumer issues relevant to food and nutrition as well as the legislative and regulatory systems in place to govern the sector and protect the consumer. Please note that option units require minimum numbers in order to run and may only be available on a semester by semester basis. They may also change from year to year. Year 4/5 Core units Advanced Research Methods: This module provides an overview on experimental, survey and qualitative research strategies together with the relevant data analytic techniques and analytic software.You will reflect on recent developments in medical research such as the need for effect size, power and sample size calculations. Contemporary Nutrition: You will study the latest research findings within the context of the interaction between nutrients, physiological functions and the health conditions they influence. The module provides integrated information on nutrition, physiology, health and disease, and public health applications. Dissertation Project: You will expand your knowledge and/or practice through a self-managed piece of work with guidance from academic supervisors. Evidencing Professional Learning: You will be able to identify and meet learning needs through the attendance of a formal event and apply these learning outcomes to practice. Scheduled learning and teaching activities Contact hours The hours below give an indication of how you can expect to spend your time during each year of this course. You will learn through a combination of lectures, seminars and practical sessions in our labratory facilities. Your independent learning could include reading books and journal articles, working on group projects, preparing presentations, conducting library research and writing your assignments. Year 1 – 20% of your time will be spent in timetabled learning & teaching activities Learning and teaching: 240 hours Independent learning: 960 hours Non-assessed learning and teaching: 28 hours Year 2 – 28% of your time will be spent in timetabled learning & teaching activities Learning and teaching: 300 hours Independent learning: 900 hours Non-assessed learning and teaching: 19 hours Year 3 - 11% of your time will be spent in timetabled learning & teaching activities Learning and teaching: 120 hours Independent learning: 924 hours Non-assessed learning and teaching: 26 hours Placement hours:156 Year 4/5 - 15% of your time will be spent in timetabled learning & teaching activities Learning and teaching: 180 hours Independent learning: 1020 hours 81% of the course is assessed by coursework Year 1: 68% Year 2: 73% Year 3: 82% Year 4/5: 100% Throughout the course you will be assessed via coursework culminating in your final year research project, but you will also undertake group work and written exams. Programme specification Programme specifications provide definitive records of the University's taught degrees in line with Quality Assurance Agency requirements. Every taught course leading to a BU Award has a programme specification which describes its aims, structure, content and learning outcomes, plus the teaching, learning and assessment methods used. Download the programme specification for MNutr Nutrition. Whilst every effort is made to ensure the accuracy of the programme specification, the information is liable to change to take advantage of exciting new approaches to teaching and learning as well as developments in industry. If you have been unable to locate the programme specification for the course you are interested in, it will be available as soon as the latest version is ready. Alternatively please contact us for assistance. All statistics shown are taken from Unistats, Destination of Leavers from Higher Education (DLHE), BU institutional data and Ipsos MORI (National Student Survey) unless otherwise stated.