Nutrition - 2013 entry
BSc (Hons)
- single
Typical A-level offer: grades BBC or equivalent
Our BSc Nutrition (single honours) is accredited by the Association for Nutrition (formerly the Nutrition Society)
Overview
Victoria Dingle talks about studying Nutrition at Oxford Brookes
Former student Vita Appleby teaching cookery workshops to children
Nutritional assessment at the Functional Food Centre
Practical work
This course is run by the Department of Sport and Health Sciences
Nutrition-related issues are reported almost daily in the media. Government initiatives such as the 'Change4Life - Eat Well, Move More, Live Longer' campaign stress the importance of improving diet and fitness levels among the UK population. This is creating a wealth of job opportunities for graduates who understand the science behind food, our relationship with it and its effects on our health.
Why is obesity becoming an epidemic problem in the UK? How can cancers be prevented by diet? Does it matter if a baby is breast-fed or bottle-fed? These are the types of questions our BSc Nutrition degree will address. It is a broad-based course which examines issues including healthy eating, eating disorders, the politics of food, food production, medical aspects of nutrition and community nutrition.
Why Brookes?
- We are home to the UK’s first Functional Food Centre, set up to research the role of foods in preventing chronic disease - our academics are keen to involve you in their research.
- Our BSc Nutrition (single honours) is accredited by the Association for Nutrition, the largest learned society for nutrition in Europe. Accreditation means professional recognition, which could enhance your career prospects once you graduate.
- We organise regular nutrition seminars to keep you up to speed with the latest developments in the food world. Strong links with local and international food and nutrition organisations also provide potential work experience and career opportunities.
- Close proximity to some of the UK’s best hospitals, the in-house Clinical Exercise and Rehabilitation Unit (CLEAR) and the Human Performance Unit provide fantastic hands-on experience and enhance employment prospects.
- 70% of our research undertaken in the allied health professions was judged ‘international’ in the government’s latest Research Assessment Exercise. As research underpins all our teaching, you gain the most up-to-date knowledge and skills.
Teaching, learning and assessment
Various teaching and learning methods are used, including lectures, seminars, workshops, small group assignments, simulations and independent study. Teaching quality is enhanced by the range of staff activity in nutrition and food science research.
Most modules have a strong practical element, where you will have access to specialised laboratories and equipment in biochemistry, physiology and nutrition.
Assessment is based on coursework and some examinations. Coursework may consist of practical reports, essays, seminar presentations, class tests, reflective video diaries or numerical problems.
Learning outcomes
On completion of the BSc Nutrition our graduates will be able to:
- appraise the role of diet, food and nutrients in health and disease
- critically evaluate the measures of nutritional status in healthy and compromised individuals
- integrate knowledge of food composition and safety, human physiology and metabolism into formulating diets appropriate to individuals and groups
- analyse research methodology including aspects of experimental design, safety, statistical interpretation of data, ethical considerations and means of reporting findings
- formulate ideas and opinions based on diverse sources and effectively communicate information about food, nutrients and nutrition to a range of audiences
- analyse how knowledge of food deficiencies and interventions in global nutrition may be used to alleviate malnutrition.
In detail
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Course content
This course is designed to equip you with a broad range of knowledge and transferable skills, which can be applied to a wide variety of careers in nutrition, health and the food industry.
Year 1 aims to develop your understanding of core topics such as exercise physiology and nutrition, human structure and cell biology, along with basic science skills. A feature of your first year is a series of tutorials with your academic adviser. This is a member of the teaching staff who is responsible for overseeing your academic progress. The tutorials are designed to help you to adjust to academic life at university and establish good study habits.
Year 2 and your final year allow you to expand your studies in both breadth and depth. You will study compulsory modules including human nutrition and metabolism, food science, energy regulation and obesity, nutritional epidemiology and clinical nutrition. There is also a range of optional modules which you can choose from, based on your interests.
In your final year you will carry out a nutrition-related project chosen by you, providing opportunities to work with staff on current research developments.
As courses are reviewed regularly, the module list you choose from may vary from that shown below.
Year 1
- Biology of Cells (double)
- Exercise Physiology and Nutrition (double)
- Human Structure and Function (double)
- Skills for Life Scientists (double)
- Word-Processing and IT Spreadsheet skills
Years 2 and 3
- Applied Human Nutrition
- Applied Sport and Exercise Physiology
- Clinical Nutrition
- Energy Regulation and Obesity
- Enterprise Skills for Life Scientists
- Evidence-Based Medicine and Diagnostics
- Food Science
- Functional Foods
- Human Nutrition and Metabolism
- Independent Study in Life Sciences
- Microbiology
- Motivating Health Behaviour
- Nutrition and Exercise Genomics
- Nutritional Epidemiology
- Physical Activity and Health
- Project (double)
- Research Methods for Sport and Health Sciences
- Science and Humanity
- Special Study in Life Sciences
- Sport and Exercise Nutrition
- Work Experience
Work placements
You will have the option of a work placement, usually at the end of Year 2, to gain professional experience in nutrition. Our in-house Functional Food Centre has provided many excellent opportunities and our students have also gained work experience with food and health organisations. Example placements include volunteer work in the community teaching adults with learning difficulties and underprivileged children to cook, and dietetics assistant at the local John Radcliffe hospital.
Study abroad
Information about exchanges, European work placements and other study abroad programmes is available here.
Departmental research highlights
Our Functional Food Centre has a wide-ranging research remit and recent projects in the department include:
- effect of ginger on GI of foods
- effect of cocoa beverages on blood pressure
- nutrient losses in cooking/processing
- epilepsy and the effect of diet
- fruit and vegetable consumption of the elderly compared to WHO guidelines
- investigation of the effect of soya milk on tea antioxidants
- the effect of breast feeding on menarche
- uncharacterised foods and serum antioxidant levels in nutrition
- nutritional interventions in children
- cyclic hormone levels and their effect on appetite and metabolism.
Free language courses for students - the Open Module
Free language courses are available to all full-time undergraduate and postgraduate students who are studying any course on our Headington (including Marston Road), Harcourt Hill or Wheatley Campuses, and can be taken as a credit on some courses.
Key facts
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Department
Department of Sport and Health Sciences
Course length
Full-time: 3 years
Part-time: Part-time study is possible
Teaching location
Headington Campus, Gipsy Lane
Start date
September 2013
UCAS code
B401 BSc/NN
Fees / funding
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Tuition fees
The fees shown are for the academic year 2012/13. The fees for 2013/14 have yet to be set, and are likely to increase.
UK/EU students
Full-time: £9,000
Part-time: £750 per module. You can take up to five modules per academic year.
Tuition fees
The fees shown are for the academic year 2012/13. The fees for 2013/14 have yet to be set, and are likely to increase.
International students
Full-time: £11,750
Questions about fees?
Contact Student Finance on:
+44 (0)1865 483088
finance-fees@brookes.ac.uk
Funding and scholarships
For general sources of financial support, see:
Apply / Entry reqs
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Typical offers
A-level: grades BBC or equivalent
IB Diploma: 30 points
Advanced Diploma: Level 3 at grade C, including A-level science at grade C
Students studying more than one science subject may receive a lower offer.
We seek to admit students who have the potential to make good scientists and accept that qualifications are not the only indicator of future potential. Typical offers also include:
- A-level grades BB plus 2 AS-levels at grade C (equivalent to 280 UCAS tariff points). Students studying more than one science subject may receive a lower offer
- 1 12-unit Vocational A-level at grade BB plus 1 A-level or 2 AS-levels at grade C
- other recognised qualifications, eg BTEC Nationals or Scottish qualifications (equivalent to 280 UCAS points).
If your combination of qualifications doesn't match our typical offer, please contact our Admissions Tutor.
Specific entry requirements
A-level: You must have studied science post-16, either at A-level or equivalent qualification. Preferred A-level subjects include Biology, Chemistry, Maths and Food Technology.
GCSE: Mathematics, English Language and Double Integrated Science (or equivalent) at grade C minimum
Please also see the university's general entry requirements.
English language requirements
Please see the university's standard English language requirements.
English language requirements for visas
If you need a student visa to enter the UK you will need to meet the UK Border Agency's minimum language requirements as well as the university's requirements. Find out more about English language requirements.
Full-time students should apply for this course through UCAS.
Conditions of acceptance
When you accept our offer you agree to the conditions of acceptance. You should therefore read those conditions before accepting the offer.
Credit transfer
Oxford Brookes operates the European Credit Transfer System (ECTS). All undergraduate single modules are equivalent to 7.5 ECTS credits and double modules to 15 ECTS credits. More about ECTS credits.
Student experience
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Why Oxford is a great place to study Nutrition
As a student in Oxford you'll be at the heart of the UK's most successful economic region and in a centre for leading industries, which provides you with a host of learning and potential career opportunities.
Because Oxford is one of the world's great academic cities, it is a key centre of debate, with conferences, seminars and forums taking place across education, science, the arts and many other subjects. For example, nutrition students can join an inter-university forum looking at the social, psychological and medical issues on foods.
In addition to our own excellent libraries and resource centres, our students have access to the world-renowned Bodleian Library and the Radcliffe Science Library.
Specialist facilities
As one of the biggest European Centres for Glycaemic Index testing, our Functional Food Centre boasts impressive facilities including a dedicated product development kitchen and fully-equipped sensory booths.
Support for students studying Nutrition
Our Personal and Academic Support System (PASS) is gaining national and international recognition for its proactive approach to personal tutoring. It recognises that students need to make various adjustments as they move into higher education, whether from school or employment.
The system encompasses three elements:
- a structured group tutorial programme
- an academic adviser who will help you to plan your degree programme and future career
- interaction with other students on your course.
The first stage includes regular seminars covering a wide range of subjects including research skills, understanding assessment criteria and making the most of coursework feedback. Our programme also helps students adjust to university life by developing their transferable skills.
Secondly, our academic staff monitor your progress regularly to check that you are maximising your potential. If you experience academic difficulties we can arrange for you to receive academic mentoring support.
Thirdly, if you are faced with challenges that affect your ability to study, such as illness, bereavement, depression, financial difficulties or accommodation issues, we work with you in finding a way forward. Oxford Brookes offers a range of excellent services to support you.
General support services
Supporting your learning
From academic advisers and support co-ordinators to specialist subject librarians and other learning support staff, we want to ensure that you get the best out of your studies.
Personal support services
We want your time at Brookes to be as enjoyable and successful as possible. That's why we provide all the facilities you need to be relaxed, happy and healthy throughout your studies.
Accommodation
At Brookes we understand that when you live away from home it's important to be somewhere that you feel comfortable and safe.
After graduation
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Career prospects
Some of our graduates pursue careers as nutritionists in hospital laboratories, health education, international aid and local authorities. Others go into product development in the food industry. You may also opt for teaching, research or further specialised training, in dietetics for example. The variety of opportunities is illustrated by the careers of three recent graduates: a dietician at a London hospital, a nutrition relief worker for Oxfam and a product developer at a leading supermarket.
Further study
If you're interested in further study, Oxford Brookes offers a flexible choice of taught and research postgraduate degrees across a wide range of subjects. This includes MSc courses in Applied Sport and Exercise Nutrition and Applied Human Nutrition.
