Nutrition (Human Nutrition) BSc (Hons)
Why choose this course?
This course is ideal preparation for a career in public health nutrition and the food industry. You'll have the opportunity to study abroad and gain a career head start through a year's industrial placement.
This course examines food science, biochemistry, physiology, pharmacology, immunology, and microbiology. You'll study contemporary topics in nutrition such as genetic modification, fortification and supplementation, and nutraceuticals. You'll also look at nutrition's links to health and disease, in both developed and developing countries.
Through an independent project, you'll be able to research a subject of interest, such as public health nutritional biochemistry, food science, social scientific understandings of food and eating practices.
| Attendance | UCAS code/apply | Year of entry |
|---|---|---|
| 3 years full time | B400 | 2023 |
| 4 years full time including sandwich year | B402 | 2023 |
| 4 years full time including foundation year | B401 | 2023 |
| 6 years part time | Apply direct to the University | 2023 |
| Location | Penrhyn Road |
Reasons to choose Kingston University
- This degree is accredited by the Association for Nutrition (AfN). This means you can apply to become a Registered Associate Nutritionist (ANutr).
- Your learning will be supported by co-curricular activities, highly valued by the Association for Nutrition (AfN) and by employers.
- You'll benefit from being part of a friendly inclusive group and from staff expertise in teaching, research, and professional practice.
Nutrition at Kingston University
Nutrition kitchen
Our modern nutrition kitchen has been designed to the latest specifications. It is a flexible and inviting teaching space which we use for food science practicals, research projects and student nutrition society events. We also use it for small group teaching (such as assignments and revision tutorials) and personal tutor meetings. This is a truly dedicated space for all nutrition students. Experience it for yourself via our virtual tour.
What you will study
Year 1
Year 2
Final year
Year 1 provides the basics for studying nutrition - biochemistry, physiology, human nutrition and basic food science, plus general scientific and laboratory skills.
Core modules
The Biochemical Foundations of Life
30 credits
This is a core module taken by students studying Biochemistry, Biological Sciences, Biomedical Science, Forensic Biology, Forensic Science, Medical Biochemistry, Nutrition and Pharmacology. The module is intended to give you an understanding of how basic chemical elements are bonded to form complex biomolecules in living systems. The module will then elaborate on the role that structure of proteins, carbohydrates and lipids plays in defining their properties and function along with describing some of the laboratory techniques used in their investigation. The module will also introduce the importance of energy transformations in living organisms. The module provides an essential introduction to level 5 and 6 modules that develop further knowledge in biochemical principles. Core material is delivered through lectures and problem solving workshops supported by laboratory practicals and subsequent data analysis.
Essentials for Sport, Exercise and Nutrition Sciences
30 credits
This module provides an essential introduction to the skills required for undergraduate study and scientific research. It enables students to understand the principles of qualitative and quantitative experimental research. It will introduce and employ statistical techniques for the analysis of sport science and nutrition data. The skills developed in this module will begin to formulate the foundation to later research methods modules and the final year project or dissertation module.
Human Physiology
30 credits
This module introduces students to fundamental physiological concepts which underpin the coordinated functioning of the human body, including homeostasis, cellular communication and movement of molecules through body compartments. The main physiological systems of the body are then covered, including the nervous, muscle, endocrine, respiratory, cardiovascular, renal and digestive systems. Core material is delivered through lectures, problem-solving exercises and directed reading. Laboratory practicals provide experience of selected techniques, experimental design and data analysis used in physiological experimental work.
Food and Nutrition 1: An Introduction
30 credits
This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health and introduces students to the study and practice of human nutrition. The module focuses primarily on macronutrients and micronutrients but will also include water and alcohol. Other topics introduced as part of this module include the basic concepts that underpin energy and nitrogen balance, the derivation and application of dietary reference values, the study of food composition and food science. Students will also be introduced to the social functions of food and nutrition in society as well as basic applications of food science in everyday life. This module is a pre-requisite for Food and Nutrition 2: Applied Nutrition (LS5007).
Year 2 examines more-advanced aspects of human biology, including biochemistry, pharmacology, immunology and microbiology. You will consider nutrition at different stages of life and in assessment of health, learning to obtain and interpret food and nutrient intake data as well as translating scientific research. You will develop skills to prepare for Year 3's project dissertation.
Core modules
Proteins and Metabolism
30 credits
This module is core in the Biochemistry, Biological Sciences (Human Biology, Medical Biology, Genetics and Molecular Biology routes) and Nutrition (Human Nutrition). It is also an option module for Biomedical Science. The module provides students with knowledge of the structure and methods of analysis of proteins, with particular emphasis on enzymes. This is followed by the study of the major catabolic and anabolic pathways and investigates how organisms obtain and use energy. These processes, and their regulation in health and disease, are considered at the molecular level, which involves many proteins including enzymes.
Principles of Pharmacology with Research Methods
30 credits
This is a core module for students studying Biochemistry, Nutrition and Pharmacology. It aims to develop the scientific, academic and research skills that were introduced at level 4, and to relate applications of these skills to study and research in pharmacology. Research methods and employability skills are taught within the context of pharmacological research and associated industries. You will be introduced to the basic concepts of pharmacodynamics (how drugs take their effect at given targets) and drug disposition/pharmacokinetics (the effect the body has on administered drugs), whilst considering the factors which influence such parameters and thus lead to individual variability in drug response. The module goes on to discuss the principles of toxicology, how drugs are discovered and developed, and the role of pharmaceutical sector / regulatory bodies in this process.
Food and Nutrition 2: Applied Nutrition
30 credits
This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health. The module applies basic nutrition delivered at Level 4 (Food and Nutrition 1: An Introduction - LS4006) to introduce students to dietary assessment methodology and how they are used depending on nutrients, groups and populations, and the role of nutrition across the lifespan and is a pre-requisite for Food and Nutrition 3: Public Health Nutrition (LS6009), which is delivered at Level 6.
Infection and Immunity
30 credits
This is a core module for Biomedical Science, Biological Sciences (Medical Biology), Medical Biochemistry, Nutrition and Pharmacology, and an option for Biological Sciences (Human Biology). It is a pre-requisite for the level 6 modules LS6003 (Chemotherapy of Infectious and Neoplastic Disease) and LS6006 (Clinical Immunology and Medical Microbiology).
This module provides an opportunity to learn more about the structure and function of microbiological agents in health and disease and the immunological responses raised as a consequence by the human body. Through the lectures a number of microbiological processes will be examined along with methods of controlling the organisms responsible in the laboratory environment as well as within a patient. Students will also become familiar with the different cells and organs of the immune system and how these function and interact to protect the body from infection. The module also introduces some of the molecular processes and signalling events that are important in communication between cells of the human immune system.
Final year explores more specialised and applied aspects, such as nutrition's role in health and disease and public health nutrition (both within a developed and developing country context). Options include the modules Medical Microbiology and Immunology, Clinical Chemistry and Haematology, and Health and Exercise Physiology. Your independent nutrition research project will be in a subject of interest (eg. public health and clinical nutrition, food science and the role of specific compounds in food).
Core modules
Food and Nutrition 3: Public Health Nutrition
30 credits
This module is core for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health. This module will develop students' understanding of the concepts, theories and practice of Health Promotion, focusing on diet & physical activity in developing and developed countries. It will examine theories of motivation, behaviour and strategies of health promotion. The role, influence and impact of policies on population and client groups will be examined. This module will also provide students with an understanding of nutritional issues in the developing world.
Food and Nutrition 4: Contemporary Issues in Food and Nutrition
30 credits
This module is a core module for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and can be taken as an option module by students studying Biology Sciences (Human Biology) and BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health provided you have one of the pre-requisites listed above. This module introduces you to areas that have a significant impact on modern day food and nutrition including food legislation and safety, novel and functional foods, nutraceuticals and the interaction between nutrition and pharmacology. Furthermore, it provides in-depth material on emerging and re-emerging topics such as malnutrition and food allergy as well as issues concerning nutrition and disease and the use of advanced body composition techniques and biochemical and biological analysis.
Project or Dissertation (Nutrition)
30 credits
This module is a core module for students studying BSc (Hons) Nutrition (Human Nutrition)*/BSc (Hons) Nutrition and can be taken as an option module by students studying BSc (Hons) Nutrition (Exercise and Health)*/BSc (Hons) Exercise, Nutrition and Health and is a capstone project module designed to enable students demonstrate the academic and transferable skills they have developed throughout their respective programmes and to show evidence of synthesis based on these skills and the knowledge, understanding, application and integration of nutrition gained from taught modules.
Optional modules
Clinical Chemistry and Haematology (Blood Sciences)
30 credits
This is a core module for Biomedical Science, and an option for Biochemistry, Biological Sciences (Medical Biology route), and Nutrition (Human Nutrition). The module evaluates the contribution of laboratory investigations to the diagnosis, treatment and prevention of disease in key areas such as renal disease, diabetes, anaemia, and haematological malignancies. The module also considers the role of the transfusion laboratory in the treatment of selected disorders.
Topics are introduced through a structured lecture series and further explored in practical laboratory sessions. Additional material is provided via Canvas, with tutorials used to support the practical programme and strengthen understanding of key concepts.
Throughout the module, case histories are used to illustrate current best practice in Clinical Chemistry and Haematology, and this is re-enforced by keynote lectures from expert practitioners in the field. The module also places an emphasis on students' acquisition of the knowledge and practical skills required by employers.
Clinical Immunology and Medical Microbiology
30 credits
This is a core requirement for Biomedical Science and is an option for those on other life science degree courses (Biological Sciences (Medical Biology route), Medical Biochemistry and Nutrition). The module builds on, and applies, the learning achieved in the Level 5 Infection and Immunity (LS5008) module which is a prerequisite.
The module initially explores, in detail, diseases of: overactive immunity (e.g. autoimmune disease and hypersensitivity) and of immune deficiency (e.g. AIDS). It also explores other key areas of clinical immunology such as cancer immunology, monoclonal antibodies and laboratory diagnostics.
The module then explores infectious diseases and the principles and practice of the medical microbiology. Selected infectious diseases and their laboratory diagnosis are studied in depth using an organ system approach; for example, infections of the respiratory tract, gastrointestinal tract and urinary tract.
Health and Exercise Physiology
30 credits
This module covers the acute and chronic physiological changes induced by exercise and an understanding of cardio-respiratory health. This module will develop the students' application of exercise physiology to performance. The module will also enable students to apply the role of exercise and physical activity as a prescription therapy to clinical diseases. This module will further develop the student understanding by equipping them with the scientific skills to monitor and assess health, fitness and performance.
Please note
Optional modules only run if there is enough demand. If we have an insufficient number of students interested in an optional module, that module will not be offered for this course.
If you would like to study one of our science degrees at Kingston University but are not yet ready to join the first year of a BSc(Hons) course, you can include an extra foundation year within your chosen degree. Please see the science foundation year course page for details of modules.
Future Skills
Embedded within every course curriculum and throughout the whole Kingston experience, Future Skills will play a role in shaping you to become a future-proof graduate, providing you with the skills most valued by employers such as problem-solving, digital competency, and adaptability.
As you progress through your degree, you'll learn to navigate, explore and apply these graduate skills, learning to demonstrate and articulate to employers how future skills give you the edge.
At Kingston University, we're not just keeping up with change, we're creating it.
Entry requirements
Teaching and assessment
Teaching includes lectures, seminars, tutorials, practicals, field work, workshops, journal clubs, online discussion forums, and small group feedback/feed-forward sessions.
Assessment is mostly by coursework and exam. Some modules are assessed entirely by coursework (e.g. case studies, essays, critical analysis/evaluation of literature, debates, presentations, projects and portfolios).
The course team actively explores the use of technology within and beyond the classroom in order to further support students' learning and improve the overall experience of studying on the course. We use technology side by side with the more traditional teaching and assessment methods highlighted above. They work together, rather than replacing one another, enabling students to learn at their own time, pace and place, on and off-site. Some of this work was pioneered by us at Kingston University and adopted by others as best practice. Examples of projects in place include:
- use of videos with voice-overs for providing instant feedback for online assessments; and to help in preparation for laboratory practicals
- creating online communities of learning for raising awareness of developments in the field of nutrition and for supporting students' selection and evaluation of material for their assignments (e.g. using Facebook, Diigo, and more recently, online noticeboards such as Padlet)
- making full use of communication tools (e.g. discussion boards, chat, desktop sharing) provided by Canvas, our virtual learning environment, to support students' learning
- having students create revision materials (e.g. multiple-choice questions) and providing a platform for formative peer and self-assessment of students' work before submission of work for marking
- using open educational resources to supplement classroom-based teaching
- using screen capture software to provide instant feedback and help students develop short presentation clips
- assignments marked electronically so you receive timely, detailed and legible feedback.
The course makes use of social media to highlight nutrition stories from the news (eg. via Twitter feed and Facebook page) with the aim of increasing students' interest of and knowledge about the subject area of nutrition.
We have also set up a Kingston University Nutrition Facebook page to help students feel part of the 'Kingston University nutrition community'. This page is used to announce dates for seminars, events and conferences relating to nutrition, advertise for the recruitment of volunteers for final-year dissertations and research, broadcast students achievements (posters, competitions, awards) and promote the field of nutrition at Kingston University to prospective students.
Who teaches this course
This course is delivered by the School of Life Sciences, Pharmacy and Chemistry.
The School of Life Sciences, Pharmacy and Chemistry offers an outstanding and diverse portfolio of undergraduate and postgraduate programmes in biological and biomedical sciences, chemistry, forensic science, pharmacy, pharmacological and pharmaceutical sciences, and sport science and nutrition.
We've invested heavily in the development of new facilities including laboratories for teaching and research to provide students with access to ultra-modern equipment in a wide range of teaching facilities.
Postgraduate students may run or assist in lab sessions and may also contribute to the teaching of seminars under the supervision of the module leader.
Facilities
The £20million John Galsworthy building brings lecture theatres, flexible teaching space and information technology suites together around a landscaped courtyard.
There is a wide range of facilities for practical work at our Penrhyn Road campus, where this course is based. You will have access to a modern environment with the latest equipment, including:
- the £9.8million Eadweard Muybridge building with state-of the art laboratories.
- an exercise physiology and biomechanics lab;
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a body composition suite including state-of-the-art equipment such as a BodPod and segmental and abdominal bioimpedance analysers;
- a bomb calorimeter, used to measure the energy content of foods;
- a refurbished nutrition kitchen used for food science and research projects but also for small group teaching and personal tutor meetings;
- dedicated space for all nutrition students;
- project research labs where students complete lab work for their final-year research project;
- specialist equipment, such as electron microscopes and spectrometers; and
- computing laboratories and a team of IT technicians to offer assistance.
The Penrhyn Road library offers:
- subject libraries, plus a free inter-library loan scheme to other libraries in the Greater London area;
- online database subscriptions; and
- a growing selection of resource material.
Our newly refurbished nutrition kitchen
Course fees and funding
Additional costs
Depending on the programme of study, there may be extra costs that are not covered by tuition fees which students will need to consider when planning their studies. Tuition fees cover the cost of your teaching, assessment and operating University facilities such as the library, access to shared IT equipment and other support services. Accommodation and living costs are not included in our fees.
Where a course has additional expenses, we make every effort to highlight them. These may include optional field trips, materials (e.g. art, design, engineering), security checks such as DBS, uniforms, specialist clothing or professional memberships.
Accreditation
How we work with professional bodies
All nutrition lecturers are either:
- registered nutritionists with the Association for Nutrition (AfN, our professional body), with specialisms in nutrition science or public health; or
- registered dietitians with the British Dietetic Association and the Health and Care Professions Council (HCPC).
Nutrition lecturers are also members of the Nutrition Society. Such links help them to keep up with the latest developments and research ideas.
The course is accredited for 2018 entry by the Association for Nutrition. Accreditation means graduates can apply to join the UK Voluntary Register of Nutritionists (UKVRN) as a Registered Associate Nutritionist (ANutr) without having to prove competence (see more here). The course was first accredited in 2007, with the most recent re-accreditation in 2017. Find out more about the benefits of studying an accredited course.
The Association for Nutrition was launched in March 2010 as a wholly independent not-for-profit professional association registered as a company limited by guarantee. It is the professional body for the regulation and registration of nutritionists, including animal nutritionists, food nutritionists, nutrition scientists, public health nutritionists and sports/exercise nutritionists. The Association aims to protect the public and promote wellbeing by admitting to the UK Voluntary Register of Nutritionists (UKVRN) only those who demonstrate high ethical and quality standards, founded on evidence-based science. It sets proficiency and competence criteria, promotes continuing professional development and safe conduct, and accredits university undergraduate and postgraduate courses.
Studying on an accredited course is a 'mark of quality' and ensures that your course is well structured, organised and relevant to the profession and that it satisfies the demanding requirements and benchmarks of a respected quality assurance framework. It also provides employers with an assurance that graduates have covered set competencies, making them more employable and more likely to stand out to future employers. Accreditation and registration with the UK Voluntary Register of Nutritionists (UKVRN) also shows a strong commitment to continuous professional development and asserts to the public your overall commitment to the nutrition profession and the science that underpins it.
The Nutrition Society was established in 1941 to advance the scientific study of nutrition and its application to the maintenance of human and animal health. The Society is highly regarded by the scientific community and is Europe's largest learned society for nutrition
After you graduate
Careers and progression
Nutrition is a growing field, with roles in industry and the public sector, public health, NHS, clinical research, food legislation and product development.
What our students say
Nutrition at Kingston
Watch nutrition student Michael Garcia talk about his experience studying at Kingston University whilst doing his placement at St. George's Hospital with The Marfan Trust:
Work placement year
How you can work in industry during your course
Why take a placement? Work placements:
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provide work experience that is relevant to your course and future career;
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improve your chances of graduating with a higher grade degree;
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enhance your CV;
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lead to a graduate job;
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enable you to earn a year's salary whilst studying (the vast majority of placements are paid); and
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help you to select your final-year project.
"To be successful, tomorrow's leaders will need to be far more rounded individuals than ever before. They will collaborate in pursuit of shared goals. They will guide, challenge and support...They will have an appetite for change and a hunger for continuous improvement, and they will have an ethos of learning and development..."
Jeremy Darroch, Former Chief Executive, Sky
"Doing a placement year effectively gives you one foot in the door of a future job and to stand out from the crowd... as well as enhancing my CV... and future interviews. It's a great motivator to be successful in my studies as it only serves to open even more doors and gain more skills."
Placement student at Jagex Games Studios Ltd
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81% placement students and 34% non-placement students got a first or 2.1 (Faculty of Computing, Information Systems and Mathematics, 2008).
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100% of placement students during 2008 recommend doing a placement (Faculty of Computing, Information Systems and Mathematics, 2008).
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Many employers offer a graduate job to their successful placement students.
There is a lot of support available for students looking to secure a placement (eg a jobs board with placement vacancies, help with writing CVs and mock interviews). Getting a placement and passing the placement year are ultimately the student's responsibility.
For further information please contact the Placements Team by telephone 020 8417 2969 or email secplace@kingston.ac.uk.
Examples of placements
Placements can be with large multinational companies, international companies, local companies and small start ups; offering a diverse range of posts. Here are some examples of employers and roles:
|
Construction-based placement employers |
Construction-based placement roles |
|---|---|
|
RG Group |
Assistant site manager |
|
Science-based placement employers |
Science-based placement roles |
|
Reckitt and Benckiser |
Bioanalytical sciences |
|
Engineering-based placement employers |
Engineering-based placement roles |
|
Airbus |
Analysis of aircraft structure |
|
Computing and IS based placement employers |
Computing and IS based placement roles |
|
Disney |
Database co-ordinator |
|
Mathematics-based placement employers |
Mathematics-based placement roles |
|
Lloyds Banking Group |
Analyst |
Key information set
The scrolling banner(s) below display some key factual data about this course (including different course combinations or delivery modes of this course where relevant).
Course changes and regulations
The information on this page reflects the currently intended course structure and module details. To improve your student experience and the quality of your degree, we may review and change the material information of this course. Course changes explained.
Programme Specifications for the course are published ahead of each academic year.
Regulations governing this course can be found on our website.
