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Nutrition

BSc (Hons)

Key facts


UCAS code

B401

Start dates

September 2021 / September 2022

Location

Headington

Course length

Full time: 3 years

Part time: part-time study is possible

Accreditation(s)

This course is accredited by the Association for Nutrition

UCAS Tariff Points

104

  • Association for Nutrition 275

Overview


Our Nutrition degree examines issues such as:

  • healthy eating
  • eating disorders
  • politics of food and food production
  • food poisoning
  • organic foods
  • the use of food additives.

Regular nutrition seminars keep you up to date in the latest developments. And the Nutrition Society, our student-led group, organises relevant guest speakers and activities.

We are home to the Oxford Brookes Centre for Nutrition and Health (OxBCNH) which was set up to research the role of foods in preventing chronic disease. This allows our researchers and PhD students to inform our undergraduate teaching and provides our students with a strong research ethos.

As more nutrition-related issues feature in the media, government initiatives stress the importance of improving our diet and fitness levels. This creates job opportunities for graduates who understand the science and other issues around food. Our strong links with local and international food and nutrition organisations provide potential work experience and career opportunities.

How to apply


Wherever possible we make our conditional offers using the UCAS Tariff. The combination of A-level grades listed here would be just one way of achieving the UCAS Tariff points for this course.

Standard offer

UCAS Tariff Points: 104

A Level: BCC

IB Points: 29

BTEC: DMM

Contextual offer

UCAS Tariff Points: 88

A Level: CCD

IB Points: 27

BTEC: MMM

Entry requirements

Specific entry requirements

A Level: Including one A Level or a comparable Level 3 qualification in a science subject (e.g. Physical Education, Biology, Chemistry, Maths, Physics, Psychology). Food Technology will be accepted in lieu of a science subject.

GCSE: Grade 4 (C) in English, Maths and two Science (e.g. Double Science or Biology and Chemistry). Level 2 Functional Skills in English and Maths are accepted as alternatives to GCSEs.

If you do not have a background in science, we encourage you to consider our Life Sciences foundation year taught at Abingdon and Witney College.

Please also see the University's general entry requirements.

English language requirements

An IELTS score of 6.5 overall with a minimum of 6.0 in each component.

Please also see the University's standard English language requirements.

International qualifications and equivalences

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English requirements for visas

If you need a student visa to enter the UK you will need to meet the UK Visas and Immigration minimum language requirements as well as the University's requirements. Find out more about English language requirements.

Pathways courses for international and EU students

If you do not meet the entry requirements for this degree, or if you would like more preparation before you start, you can take an international foundation course. Once you enrol, you will have a guaranteed pathway to this degree if you pass your foundation course with the required grades.

If you only need to meet the language requirements, you can take our pre-sessional English course. You will develop key language and study skills for academic success and you will not need to take an external language test to progress to your degree.

Terms and Conditions of Enrolment

When you accept our offer, you agree to the Terms and Conditions of Enrolment. You should therefore read those conditions before accepting the offer.

Credit transfer

Many of our courses consider applications for entry with credit for prior learning. Each application is individually assessed by our credit entry tutors. 

If you would like more information about whether or not you may be eligible for the award of credit, for example from an HND, partly-completed degree or foundation degree, please contact our Admissions team.

We operate 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.

Application process

Full time Home / EU applicants

Apply through UCAS

Part time Home / EU applicants

Apply direct to the University

International applicants

Apply direct to the University

Full time applicants can also apply through UCAS

Tuition fees


Please see the fees note
Home/EU full time
£9,250

Home/EU part time
£1,155 per single module

International full time
£14,800

Home (UK) full time
£9,250 (subject to confirmation, November 2020)

Home (UK) part time
£1,155 per single module (subject to confirmation, Nov 20)

International / EU full time
£15,200

Questions about fees?

Contact Student Finance on:

Tuition fees


2020 / 21
Home/EU full time
£9,250

Home/EU part time
£1,155 per single module

International full time
£14,800

2021 / 22
Home (UK) full time
£9,250 (subject to confirmation, November 2020)

Home (UK) part time
£1,155 per single module (subject to confirmation, Nov 20)

International / EU full time
£15,200

Questions about fees?

Contact Student Finance on:
+44 (0)1865 483088

Please note tuition fees for Home/EU students may increase in subsequent years both for new and continuing students in line with an inflationary amount determined by government. Tuition fees for International students may increase in subsequent years both for new and continuing students.

Oxford Brookes University intends to maintain its fees for new and returning home and EU students at the maximum permitted level.

Financial support and scholarships

For general sources of financial support, see our Fees and funding pages.

Additional costs

Please be aware that some courses will involve some additional costs that are not covered by your fees. Specific additional costs for this course, if any, are detailed below.

You will need to buy basic personal protection equipment for laboratory practicals (lab coat), at a cost of around £20.

The published course and module descriptions were accurate when first published and remain the basis of the course, but the University has had to modify some course and module content in response to government restrictions and social distancing requirements. In the event of changes made to the government advice and social distancing rules by national or local government, the University may need to make further alterations to the published course content. Detailed information on the changes will be sent to every student on confirmation in August to ensure you have all the information before you come to Oxford Brookes.

Learning and assessment


This course has been developed around the Association for Nutrition competencies, and covers:

  • science
  • the food chain
  • social/behaviour
  • health/wellbeing
  • professional conduct

This course is divided into two stages: 

Stage 1 (the first year, for a full-time student)
Stage 1 enables you to gain the level of knowledge, understanding and skills to progress to Stage 2.

Stage 2 (the second and third years)
This is the advanced part of the degree. In the third year you will have the opportunity to carry out a nutrition-related project. This gives you the opportunity to work with staff on current research developments.   

In each full-time year, you need to pass eight modules. To graduate with an honours degree you will need to pass 24 modules over the three years. 

If you are a part-time student you will take 1 - 3 modules each semester, and a maximum of 5 a year. 

Students sitting around table in the John Henry Brookes Building

Study modules

Year 1

Compulsory modules

Academic and Research Literacy

The purpose of this module is to provide you with the basic tools, skills and concepts that are required to study effectively in the field of Nutrition in a university context. This includes aspects such as how to use the library and online source repositories, how to write in an academic style, and how to reference work accurately and appropriately. The skills, which are to be developed, include the ability to apply critical thinking and evaluation to one’s own work, and that of others, and the ability to recognise structural and philosophical underpinnings of argument. This module also aims to help you develop a basic understanding of qualitative and quantitative research methods.

Food Groups

This module deals with groups of foods based on their biological origins, biochemical composition, culinary use, nutritional importance and how they contribute to the varied human diet.  The changes that occur to the biochemical components in staple foods as they are transformed to different food products will be an important aspect of the lectures. The key groups are based around the basic food commodities, which are cereals and pulses, fruit and vegetables; meat and fish; dairy products; and tropical products such as cocoa, coffee, tea and spices.

Human Structure and Function (double)

This module provides an introduction to human physiology, with emphasis on the relationships between human structure and function. The syllabus includes organisation of the nervous system, endocrine control of cells, the haematopoietic system, the cardiovascular system, the pulmonary system, skeletomuscular system, gastrointestinal system, renal system and reproductive system.

Introduction to Nutrition

In this module students will be introduced to the concepts of nutrition and energy supply. While nutrition is about nutrients and their influence on our bodies, what we eat are foods (not nutrients) and we will examine some of the common food groups found in our diet, as well as ways of measuring our nutritional intake and adequacy.

Professional Practice for Nutritionists 1

This module introduces students to the role of a food science/nutrition professional and raises their awareness of the range of career opportunities that exist for nutritionists. The module will enable students to reflect on their existing skills and knowledge while also providing opportunities to develop some of the competencies needed to become a successful associate nutritionist. The students will gain training in some of the key practical and communication skills in nutrition. The module will incorporate observation visits to professional food science/nutrition settings to help students better understand their future career development and options.   

Psychology of Food

This module aims to introduce the concept of food choice and identify the range of factors that affect food choice.  The module will explore: theories and models of food choice; psychology of drinking behaviour; biological and learning influences on food choice; societal influences on food choice; changing behavioural patterns with reference to food consumption. 

Scientific Skills for Health Scientists

This module aims to provide competence in the skills used to manipulate numbers/equations and to analyse data that is appropriate for nutrition. The module attempts to work in a subject specific laboratory practical class in which students have the opportunity to complete structured tasks to develop their understanding of statistics and practice using SPSS software. 

Year 2

Compulsory modules

Applied Human Nutrition

This module is a detailed study of the features and problems of nutrition-related disease in the UK, Europe and other prosperous countries and communities.  The module explores the relationship between food, health and chronic disease.  It is composed of three broad sections: nutrigenomics (the role of nutrients on gene expression and the genetic susceptibility to disease stages); chronic diseases (e.g. obesity, diabetes mellitus, cancer, cardiovascular disease, metabolic syndrome); and specialist topics (vegetarianism, alcohol).  

Fundamentals of Food Science

Fundamentals of Food Science is concerned with the chemical, biochemical, microbiological, physical and organoleptic properties of foods as specifically related to nutrition. It generally deals with foods between the times they are harvested to the time they are consumed. The central theme running through this module is food quality – in the context of nutritional content, physical properties, microbiological contamination, chemical composition and sensory levels of acceptability.

Lifespan Nutrition

This module is a detailed study of the changes in nutritional requirements throughout the lifecycle.  The module will explore the role of diet and nutrition in supporting growth, development and health at each life stage and highlight the potential influence of early diet and food choice on health throughout the lifespan.  The role of nutrition from pre-conception through childhood, adolescence and adulthood, through to the end of life will be studied.  Emphasis will also be on the biochemical and physiological changes that occur throughout the human lifespan, together with an understanding of nutrition-related conditions associated with each life stage.

Motivating Health Behaviour

This module examines a variety of approaches to motivate behavioural change with the aim of improving human health by addressing nutrition, exercise and other relevant factors in post-industrialised nations. The syllabus includes Introduction to health psychology, Predicting health behaviours, Health behaviour change, Government health policy, Psychological issues in nutrition and exercise and Health psychology applications

Nutritional Biochemistry and Metabolism

This module provides a detailed examination of sources of metabolic energy and other nutrients required by human metabolism, including their sources in food and the UK diet and the consequences of sub-optimal intake or excess.  The students will gain a detailed understanding of nutritional biochemistry including the mechanisms for the integration of metabolism at the molecular, cellular and whole body levels. Nutrient requirements will be discussed with reference to UK Dietary Reference Values.  

Physical Activity and Health

This module investigates the ways in which physical inactivity impacts human health. Evidence from the scientific literature is evaluated to investigate a role for physical inactivity in development of e.g. obesity, insulin resistance syndrome, cancer and development of cardiovascular disease. The role of physical activity is also examined in reducing the morbidity and mortality associated with these diseases and aging.

Professional Practice for Nutritionists 2

This module develops the knowledge and experience gained by students via the level 4 module ‘Professional practise for Nutritionists 1’. The students will learn about research guidelines and ethical considerations required to act in the best interest of clients. The module also requires students to do a field visit of a minimum of 6 hours in a food industry, nutrition or public health setting. Students will be provided with opportunities to reflect deeply on their existing skills, knowledge and learning and encouraged to identify areas that need further development.

Research Methods

This module introduces students to past and current research paradigms used within Sport and Health Sciences. It will enable students to develop a critical approach to research and to explore and apply associated philosophical, methodological, analytical and ethical issues to their own small-scale research project. It will provide an exploration of some of the fundamental concepts and practices that underpin the research process including research design, literature critique and critical analysis of research.

Year 3

Compulsory modules

Clinical Nutrition

This module provides a detailed study of nutrition theory and practice within a clinical setting. It takes a 'process' approach to clinical nutrition and outlines the general principles and processes that underlie most clinical cases. The module will explore human energy requirements during health, disease states and in clinical settings. It also investigates the management of nutrition-related diseases, and the uses of clinical dietary therapy and therapeutic diets. It also examines the underpinning supporting research evidence for clinical practice as appropriate. The focus will be on nutritional management of common diseases such as cardiovascular disease, type 1 & 2 diabetes, gastrointestinal disorders, and renal/liver disease.

Energy Regulation and Obesity

In this module students study the factors influencing human energy regulation and the development and treatment of obesity. This includes the concept of energy balance and discusses the measures and implications of basal metabolic rate (BMR) and the factors controlling energy intake and energy expenditure as part of the body’s internal balancing act. Development of overweight and obesity is controlled by environmental, socioeconomic, genetic and diet-related factors. Understanding these factors and the methods for measuring energy requirement are important for energy regulation and prevention of obesity. 

Functional Foods and Food Product Development

This module investigates the relationship between food and human health, concentrating on functional foods, techniques and replacers used to modify and optimise the nutritional composition of food products, and the separation and incorporation of functional ingredients into other foods. The syllabus include modification of recipes to meet nutritional guidelines, including the use of fat, sugar and salt replacers and also implications for the stability of the food, the development process for new food products, and definitions and classification of functional foods, their potential and proven health benefits, active constituents, evidence for their impact on health, and health claim legislation.

Global Nutrition, Public Health and Policy

This module introduces students to nutritional issues specific to global populations consolidating knowledge on topics such as wasting, stunting, micronutrient deficiencies, chronic diseases and complications with infectious diseases. Nutritional epidemiology and policies to address maternal nutrition, infant feeding, emergency nutrition and food security are also reinforced in this module. 

Professional Practice for Nutritionists 3

This module develops the knowledge and experience gained via the level 5 module ‘Professional practice for Nutritionists 2’ and also prepares you for future practice as nutritionists in food industry, community, research or public health setting. This module will enable you to keep up to date with developments in the field of nutrition. There will be sessions on the legal context of nutrition practice, relevance of intellectual property issues taught by the Research and Development staff at Oxford Brookes. The module also requires you to prepare a personal statement demonstrating your knowledge and understanding in nutrition to meet the core competencies of the AfN.

Research Project/Dissertation in Nutrition

This module provides an opportunity to explore in depth a topic of your interest, allowing you the freedom to discover advances in nutrition and to learn new perspectives and generate new ideas. The module allows you to work individually, or in a group, with a supervisor, to develop and enhance a research relationship. You will also gain an understanding of your topic through primary and secondary research, as well as enable students to pursue a sustained critical inquiry in the area of nutrition. It provides the opportunity to critically engage with appropriate research methodology and academic literature in a reflective, analytical, and critically self-aware fashion. You will have the opportunity to choose a subject and methodology in conjunction and agreement with an allocated supervisor and the module leader. This allows you to explore a range of issues related to nutrition and also to develop the graduate attributes that are pertinent to your own development and future career.

Optional modules

Independent Study 2

This module involves individual or group work on an appropriate topic constructed under the supervision of the module leader, with prior approval of the field committee. This study may be work based, enabling students to gain recognition and academic credit for learning gained through their professional practice or employment or from an in-depth study of their own high level sporting performance.

Sport and Exercise Nutrition

This module provides a detailed examination of nutrition as it relates to sport and exercise. Consideration is given to the role of nutrition in influencing sport and exercise performance, training adaptations and recovery from exercise. In addition, it provides students with an opportunity to apply and extend their learning to examine the effects of nutrition on responses to exercise through a group project which is completed over repeated weeks.

Work Experience

This module aims to provide you with opportunity to apply the theory taught in other modules to practical contexts. The authentic, real life, work-based contexts will provide you the opportunity to construct knowledge in situ providing the you with real resonance. An additional aim of the module is the enhancement of your employability on completion of their relevant programme. It is also anticipated that you will gain a better understanding of their future career direction and be able to identify future professional development opportunities.

Please note: As our courses are reviewed regularly as part of our quality assurance framework, the modules you can choose from may vary from that shown here. The structure of the course may also mean some modules are not available to you.

Learning and teaching

We use a variety of teaching and learning methods including:

  • lectures
  • seminars
  • workshops
  • small group assignments
  • simulations
  • independent study. 

Each year includes a professional practice module. This enables you to build on your skills and equip you for working in the area of nutrition. 

Our staff are active in nutrition and food science research. This informs and enhances our teaching.

Most modules include a strong practical element. You will have access to specialised laboratories and equipment in biochemistry, physiology and nutrition.

  • Lectures and seminars
  • Placement
  • Other learning activities (including group work, research, conferences etc.)

Year 1

  • Lectures and seminars - 21%
  • Placement - 22%
  • Other learning activities (including group work, research, conferences etc.) - 57%

Year 2

  • Lectures and seminars - 25%
  • Placement - 0%
  • Other learning activities (including group work, research, conferences etc.) - 75%

Year 3

  • Lectures and seminars - 17%
  • Placement - 0%
  • Other learning activities (including group work, research, conferences etc.) - 83%

Learning and teaching percentages are indicative. There may be slight year-on-year variations.

Assessment

Assessment methods used on this course

Your work will be assessed with a mix of coursework and some examinations. 

Coursework can include:

  • practical reports
  • essays
  • seminar presentations
  • class tests
  • reflective video diaries
  • numerical problems. 
  • Written exams
  • Coursework
  • Practical exams

Year 1

  • Written exams - 24%
  • Coursework - 76%
  • Practical exams - 0%

Year 2

  • Written exams - 26%
  • Coursework - 74%
  • Practical exams - 0%

Year 3

  • Written exams - 19%
  • Coursework - 81%
  • Practical exams - 0%

Assessment method percentages are indicative. There may be slight year-on-year variations.

Study Abroad


You may be able to go on a European or international study exchange while you are at Brookes. Most exchanges take place in the second year. Although we will help as much as we can with your plans, ultimately you are responsible for organising and funding this study abroad.

After you graduate


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 four recent graduates: a dietician at a London hospital, an aid worker for Médecins Sans Frontières, a product developer at an alcopops manufacturer, and a nutritionist working for Jamie Oliver.

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. These include the MSc course in Applied Sport and Exercise Nutrition and the MSc Applied Human Nutrition.

Free language courses


Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Information from Discover Uni


Full-time study

Part-time study

Programme Changes: On rare occasions we may need to make changes to our course programmes after they have been published on the website.

For more information, please visit our Changes to programmes page.