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Nutrition with Professional Practice BSc (Hons)

University College of Osteopathy

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UCAS CODE: B400

Course options

  • Qualification

    Bachelor of Science (with Honours) - BSc (Hons)

  • Location

    Main Site

  • Study mode

    Full time

  • Start date

    SEP-22

  • Duration

    3 Years

Course summary

Whether you want to work in private practice, in industry, advising government, or alongside dietitians in the NHS, our Nutrition with Professional Practice degree will equip you with the science and clinic-based skills you need.Highlights include:- A thorough grounding in evidence-based nutrition science.- Professional practice training integrated throughout the course, starting in year one.- Valuable real-world experience in our busy teaching clinic, observing client consultations in year 2 and managing your own clients under supervision in year 3.- No need to organise external placements unless desired.- Advanced client-care and coaching skills to help clients change behaviours and reach health goals.- Communication skills and media training.- The course has been uniquely designed to integrate a scientific evidence-based curriculum with extensive training and clinic-based experience to build your professional and practical skills. By the end of the course you’ll have experience of working with clients and will be able to confidently apply your theoretical knowledge to real-work scenarios.You will study nutrition as a scientific discipline, including the nutrients found in food, how they are used by the systems in the body and the relationships between diet, health, sports performance and diseases. You’ll learn to critically assess the evidence base of nutrition information and will complete a research project in your final year.Alongside your theoretical understanding you will develop your professional skills through practical sessions, simulations, and consultation observations, building to working with real clients under supervision in your final year. Your interactions with clients will take place within the UCO’s busy teaching clinic, providing a real-world environment in which to develop your skills without the need for external placements.You’ll be equipped with the skills to effectively develop, promote and disseminate healthy dietary advice, including an understanding of professional practice frameworks, advanced client-care skills, coaching, behaviour change models, science communication skills and media training.Potential career paths for graduates may include working with individual clients to help them reach their health and performance goals, within the food industry, improving the nutrient profile of products and menus; within public health education or as an advisor to government or non-government organisations (NGOs); working in research or alongside dietitians in the NHS.The course also provides a foundation for those interested in progressing to postgraduate study, for example an MSc in Dietetics or Sports and Exercise Nutrition.Successful completion of the course will enable you to apply for Registered Associate Nutritionist status on the UK Voluntary Register of Nutritionists (UKVRN) held by the Association for Nutrition (AfN). Inclusion on the UKVRN demonstrates your ability to meet rigorous professional standards and is the only register of nutritionists currently recognised by Public Health England, NHS Choices and NHS Careers.

Application deadline

15 January

Tuition fees

Students living in United States
(international fees)

£ 11,250per year

Tuition fees shown are for indicative purposes and may vary. Please check with the institution for most up to date details.

Entry requirements

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A level : BBC

This is a typical offer although other combinations of A level grades can be considered. Should include a suitable science subject. A typical offer is three A Levels at grades BBC, normally with a B in the science subject.

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University information

University College of Osteopathy

  • Campus address

    British School of Osteopathy, 275 Borough High Street, Southwark, SE1 1JE, England

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