Nutrition is the science that interprets the relationship between food and its nutritional composition to the functioning of the living organism. It includes study of the intake, digestion, absorption of food, production of energy, elimination of wastes, and all the syntheses that are essential for growth, maintenance and reproduction across the life-cycle.
This is a multidisciplinary course focused on human nutrition with an emphasis on health and prevention of diet-related disease. It is suitable if you are interested in following a career in public health, food industry, health promotion and nutrition, education or research.
In Years One and Two, you will gain a grounding in the core areas of the biological sciences. You will be introduced to fundamental principles and concepts in nutrition and associated disciplines and start to integrate your acquired knowledge from the different disciplines.
You will study a range of modules that will allow you to start to develop core study skills, in addition to laboratory and investigative (information technology and research) skills.
In Year Three, you will consider the factors that influence the maintenance and disturbance of health with a focus on nutrition at the individual, community and population level across all stages of the lifespan. You will continue to develop a range of skills, including evaluating scientific and lay literature, communication and also specialist skills needed by the nutritionist to practice within the profession.
In Year Four, the majority of your time will be spent on your honours project which will involve you carrying out an individual research project, allowing you to further integrate and develop your skills and knowledge in a particular area. Modules focus on the current issues facing public health within the UK, namely obesity, cardiovascular disease and cancer, and consider nutrition policy, health promotion and education. Elective modules allow you to align your studies to your career goals.
Learning and teaching is very much studentcentred and focuses on developing knowledge and understanding in the subject area, as well as development of intellectual, practical, transferable and professional skills using a combination of lectures, laboratories, workshops, student-led tutorials, problembased case studies and directed independent activities.
You can opt to study for an honours degree over four years or an ordinary degree over three years. You will complete a range of modules, as outlined.
The course is taught by experienced registered nutritionists who are research active. Their highly dynamic research informs the teaching programme, keeping up-to-date with current thinking in the field of nutrition.
Significant elements of Years One and Two are shared with our BSc/ BSc (Hons) Applied Pharmacology , BSc/ BSc (Hons) Human Biology, and BSc/ BSc (Hons) Nutrition and Food Science courses, meaning you can change course anytime up to the end of Year Two.
In Year One, you will attend QMU approximately 11-15 hours per week to participate in a mixture of lectures, tutorials and laboratory practical classes. The attendance will reduce slightly in later years where there is more independent learning.
There are no formal placements, but a limited number of volunteering opportunities allow you to gain further experience and develop skills in particular areas of practice.
Upon graduation you will be eligible to become registered on the Voluntary Register of Nutritionists with the Association for Nutrition (AfN).
Biochemistry/ Developmental Biology and Ageing/ Genetics/ Health and Society/ Cell Biology & Human Physiology/ Integrating
Module 1/ Introduction to Nutrition/ Key Investigative Skills 1/ Microbiology
Food Science/ Immunology/ Integrating Module 2/ Key Investigative Skills 2/ Molecular Biology/ Nutrition/ Pharmacology/
Professional Development in Scientific Analysis/ Systems Biology
Applied Nutrition/ Clinical Sciences/ Determinants of Health/ Dissertation (choice of topic)/ Epidemiology and Health/ Professional Module/ Scientific Enquiry and Evaluation/ Plus one from the following optional modules: Public Health Practice/ Techniques for Nutrition Research
Current Issues in Cancer/ Current Issues in Cardiovascular and Cerebrovascular Disease/ Current Issues in Obesity/ Epidemiology/ Food and Nutrition Policy/ Honours Project (research)/ Research Communication/ Research Process/ Plus one from the following optional modules: Current Issues in Sport and Exercise/ Health Education and Promotion/ International Health and Nutrition
BBB or 195 UCAS Tarriff
BB or 200 UCAS Tarriff points
Irish Leaving Certificate:
BBB or 195 UCAS Tarriff points
Chemistry or Biology and preferably one other science (may
include Maths or Home Economics) at Higher/ A Level or equivalent AND Chem, Biol, Maths and Eng at S/Int2/N5/
SWAP Access to Science or Biological Sciences. We
welcome applications from mature students with relevant qualifications in biology and chemistry and /or
Year 2 - HNC Biological Sciences/HNC Applied Science
Year 3 - HND Applied Biological Sciences
Students may be required to be immunised against Hepatitis B for honours projects involving tissue materials.
You may be required to be immunised against Hepatitis B.
You can enter a variety of scientific and health-related careers in the public and private sectors, such as: public health nutrition; health promotion; health media; food industry; fitness and leisure industries; research; government advisory posts; pharmaceutical industries; product development; and study for a higher degree (MSc, Mphil or PhD).
BSc/ BSc (Hons) Nutrition
After I left school I took a year out to work and travel before going to St Andrews University to study Modern History and Classical Studies. After completing this degree I worked again and went travelling for the best part of a year, before enrolling at University of Edinburgh to do a History research postgrad. It was at about this time that I started to become interested in food and health. Id had no interest in nutrition when I was younger and was brought up on not the healthiest foods, but it became clear to me over the years that I had some sort of problem with certain foods. Throughout my twenties I became more and more interested in the relationships between what we eat and how we feel, both physically and mentally. So my interest in nutrition grew out a desire to figure out what was going on and to learn more about the roles foods play in health.
After my time at University of Edinburgh, I went to South Korea where I spent three years teaching English. During my time there I decided to apply to QMU to study nutrition. As I had no science background at all I had to do some OU correspondence courses to qualify for the course. What impressed me most at QMU- having come from 'traditional' universities - was that staff knew my name within about two weeks of the start, and would be perfectly happy to stop to say 'hello', answer any queries or just have a chat. I really enjoyed the classes. At QMU there seemed to be a real emphasis on teaching. I felt that we mature students had very good and positive relationships with the most of the staff.
During my time at QMU I became more and more interested in the public health side of nutrition; I wanted to do something of more benefit to wider society. Although it took me a while after graduating to find the right job, eventually I was able to secure a Food and Health Development Worker post at Edinburgh Community Food. In this position, I've been able to utilise lots of my nutrition/public health training as well as learning lots of community development.