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Dietetics BSc (Hons)

OVERVIEW

This course runs in 2017/18.  

Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems. They translate the latest nutrition science into understandable, practical information about food. They provide education and support to enable people to manage their health and treat nutrition-related disease.

WHY CHOOSE THIS COURSE?

The demand for registered dietitians continues as lifestyles, healthy eating and nutrition become key issues within society. This course is designed to meet the needs of future practitioners and has a particular emphasis on public health and evidence based practice.

If you choose this course you can benefit from:

  • eligibility to apply for registration with the Health & Care Professions Council (HCPC), upon successful completion of this course. For more information please see the HCPC website;
  • a diverse teaching team including a range of clinical and academic experts committed to providing a range of excellent learning experiences;
  • supervision whilst you are on your placements by a member of the dietetics teaching team and support from dedicated placement staff;
  • placements are normally organised within the West Midlands where students, under supervision, apply the skills that are taught in the Faculty’s clinical laboratories;
  • links with local employers and professional bodies to ensure that the course content and delivery meets current and future employer needs;
  • case-study based practical kitchen sessions in a purpose-built teaching kitchen, integrating theory with practice at all levels of the course;
  • access to the broad research interests of the teaching team, which include: the food poverty, obesogenic environments, whole-person care including spirituality, behaviour change, and ethical decision making by dietitians.

WHAT WILL I LEARN?

Throughout your course you will study the fundamentals of dietetics:

  • human nutrition, public health nutrition and food science;
  • sources and functions of nutrients in health and disease;
  • nutritional requirements at all stages of the life-cycle and all population groups;
  • biochemistry, human physiology and clinical medicine, being the scientific basis for your therapeutic interventions;
  • diet therapy for the treatment and prevention of disease;
  • communication skills and the underpinning behavioural science to help individuals and groups make diet and lifestyle change;
  • research methods to enable you to undertake your own research and use research;
  • joint modules with other health professions such as physiotherapy and nursing, to explore how the NHS works, and how the different health professions work together to benefit patient care.

The course also includes three clinical placements normally within the West Midlands.

HOW WILL THIS COURSE BE TAUGHT?

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


7th

Our Food Science courses are ranked 7th by Complete University Guide 2018


HOW WILL I BE ASSESSED?

An estimated percentage breakdown of how your final grade is assessed is as follows:

  • coursework, tests, essays 56%;
  • presentations and posters 18%;
  • formal examinations 16%;
  • practical project 10%.

TEACHING CONTACT HOURS

In a typical week in first year, you will have up to 25 contact hours of teaching and this will break down as:

Small-group teaching: small group work of 4-6 students takes place within larger seminars.

Medium-group teaching: 13 hours per week typically in groups of 20 or 21 – for laboratory work or seminars each week.

Large-group teaching: 6 hours of lectures each week.

Personal study: 21 hours each week studying and revising in your own time.

Entry Requirements

5 GCSEs at grade A*-C including English Language and Mathematics, or specified equivalents. Evidence of recent study is desirable.

Typical Offers

A-Levels: ABB to include Biology. AS or A-level Chemistry is desirable but not essential. Excludes General Studies.

BTEC in Science: DDM or above including: distinctions for unit 11: physiology of human body systems, unit 12: physiology of human regulation and reproduction, and unit 13: biochemistry and biochemical techniques. 

International Baccalaureate Diploma 32 points to include grade 7 in Biology.

Access to Science Diploma: a minimum of 45 credits @ level 3, science or health topics only, 15 distinctions in biology, 15 distinctions in chemistry. A total of 36 distinctions, the remaining credits to be at merits/distinctions. Applicants must already have English and Maths GCSE C or above.

English as a Foreign Language: an IELTS of 7.0 overall, with no component lower than 6.5. Pre-sessional English is available if required. If you don’t have the required level of English then view our range of Pre-Sessional English courses.

Additional Information: applicants may be required to attend an interview.

In line with the National Health Service Constitution we use a values based recruitment approach in seeking candidates with the appropriate values to support effective team working in delivering excellent patient care.

All offers are subject to satisfactory occupational health clearance, a criminal record check via Enhanced Disclosure and Barring Service (DBS) or equivalent for non-UK residents and a successful interview.

FEES AND FUNDING

Funding for health professional courses is changing – to keep up to date with developments please visit the Funding Clinic website.

How will this course enhance my career prospects?

The majority of Coventry graduates get their first job as a dietitian working within the public sector, usually in the National Health Service (NHS). Becoming a registered dietitian can provide you with a gateway to a range of diverse and exciting career opportunities including: the media, food and pharmaceutical industry, public health, freelance dietetics, private health care and consultancy, sport and leisure industry, research and academia, working for government and non-governmental organisations.

Successful completion of this course provides eligibility to apply for registration with the Health and Care Professions Council (HCPC). It is a legal requirement that anyone who wishes to practice using a title protected by the Health Professions Order 2001 is on the HCPC Register. For more information please see the HCPC website.

Coventry University is committed to preparing you for your future career and giving you a competitive edge in the graduate job market. The University's Careers and Employability team provide a wide range of support services to help you plan and prepare for your career.

The Faculty of Health and Life Sciences’ own Employability and Placements Unit can help you to find suitable work placements and give you advice on how to get the most out of them.

NO HIDDEN EXTRAS

To be confirmed.

OPPORTUNITIES FOR AN INTERNATIONAL EXPERIENCE

Throughout the course students will explore international, national and local food and nutrition practices and policies.

Coventry University is committed to developing global graduates. The Faculty provides opportunities for students can to apply to travel and gain international experience to broaden their professional development.

Student Profile – Megan Jones

The course is well structured. The knowledgeable and approachable staff are always prepared to support you.

Disclaimer:

Please note that all international visit/opportunities and placements are subject to successful student application and criteria being met. Locations, conferences and work experience are all subject to change. Please contact the Faculty for up to date information.

APPLY FOR THIS COURSE ORDER A PROSPECTUS
Course code:
HLSU147
Duration:
  • 4 years *currently being approved as a 3 year course

Qualification:
  • Undergraduate Degree
  • Professionally Accredited Programmes

Course type:
  • Full time

Fees:
£14,104

Contact Details:

This course is only available to UK/EU students.