Nutrition and Health BSc (Hons)

Coventry University
A Scarborough (Inghilterra)

£ 9.000 - (10.693 )
+IVA

Informazione importanti

  • Bachelor's degree
  • Scarborough (Inghilterra)
  • Quando:
    Gennaio 2017
    altre date
Descrizione


This course runs in 2016/17.Nutrition is an expanding field that offers a wide range of career opportunities. This exciting course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease. Factors influencing dietary behaviour and diet-related disease in modern society will be explored and students will learn about dietary assessment and the science of behaviour change. Laboratory skills will be developed and students will develop practical skills in the academic kitchen.

Informazione importanti

Requisiti: "Entry Requirements Essential Entry Requirements 5 GCSEs at grade A*-C including Mathematics, English Language and Science, or specified equivalents. Typical Offers A-Levels: BBC to include Biology, Chemistry or Design and Technology (Food Technology). Excludes General Studies. BTEC Level 3 Extended Diploma: DMM in a..."

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Dove e quando

Inizio Luogo
Gen-2017
Set-2017
Scarborough
Ashburn Rd, Scarborough, YO11 2JW, North Yorkshire, Inghilterra
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Cosa impari in questo corso?

Nutrition
Access
Teaching
English
Biology
International
Global
University
Skills and Training
Nutrition
Biology
Biology
Nutrition

Programma

" Nutrition and Health BSc (Hons)

Want to know more about our courses and life at the University? Why not tweet us #AskCU and find out!

— Coventry University (@covcampus) February 9, 2015 OVERVIEW

This course runs in 2016/17.

Nutrition is an expanding field that offers a wide range of career opportunities. This exciting course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease. Factors influencing dietary behaviour and diet-related disease in modern society will be explored and students will learn about dietary assessment and the science of behaviour change. Laboratory skills will be developed and students will develop practical skills in the academic kitchen.

WHY CHOOSE THIS COURSE?

Nutrition is an expanding field that offers a wide range of career opportunities. This exciting course aims to support you in enhancing your understanding of the scientific basis of nutrition with an emphasis on human health and disease.

If you choose this course you can benefit from:

  • an experienced and qualified teaching team with a wide range of expertise and research interests;
  • support in applying for long or short term placements, work experience and study abroad opportunities and links with employers;
  • practical kitchen sessions in a purpose-built kitchen;
  • hands-on experience of a range of laboratory techniques;
  • free access to specialist computer software for assessing the nutritional adequacy of dietary intake;
  • one-to-one supervision, support and guidance on your final year research project;
  • access to a wide range of books and articles relating to the science of nutrition;
  • the opportunity to apply for registration as an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) by submitting a portfolio of evidence after graduation*.

Note that from February 2016 a £200 registry fee applies to applications which would be payable directly to the AfN by applicants; please see the Association for Nutrition website for up-to-date information about fees.

WHAT WILL I LEARN?

This course is designed to provide you with the framework within which to develop a thorough understanding of the relationship between nutrition and human health. Throughout your course you will have the opportunity to develop an understanding of:

  • the scientific basis of nutrition, including the sources, functions and metabolism of the nutrients;
  • human physiology and biochemistry;
  • the role of nutrition in the prevention of disease;
  • public health nutrition and health promotion;
  • dietary requirements throughout the lifecycle from pre-pregnancy to old age;
  • the psychosocial factors affecting food choice in modern society and the science of behaviour change;
  • food science and product design;
  • methods of assessing dietary intake and measuring body composition;
  • microbiology, food safety and regulation;
  • food production and sustainability.
HOW WILL THIS COURSE BE TAUGHT?

Your course will be based on a series of lectures, with associated seminars, workshops and practical classes. You will also have a personal tutor who will review your progress and guide you through your course.

HOW WILL I BE ASSESSED?

An estimated percentage breakdown of how your final grade is assessed is as follows: formal examinations 10%; coursework such as tests, essays and case studies 50%; practical or project work 15%; group work etc. 7%; presentations, posters etc. 18%. A compulsory Add+vantage module must also be completed: please see the page on the Add+vantage scheme for more details.

TEACHING CONTACT HOURS

In a typical week you will have up to 18 contact hours of teaching and this will break down as:

Personal tutorial/small group teaching: 6 hours of workshops/online tutorials each week

Medium group teaching: 6 hours of practical classes or skills workshops each week

Large group teaching: 6 hours of lectures each week

Personal study: 18 hours each week studying and revising in your own time.

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