Nutrition and Health BSc (Hons) 2021/22 entry

Course code:

B400

Study options:

3 years full-time
4 years sandwich

Location:

Coventry University

Starting:

September 2020

 

Fees:

2021/22 fees TBC*
2020/21 fees - £9,250

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Course code:

B400

Study options:

3 years full-time
4 years sandwich

Location:

Coventry University

Starting:

September 2020

 

Fees:

2021/22 fees TBC*
2020/21 fees - £9,250

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Course code:

HLSU212

Study options:

3 years full-time
4 years sandwich

Location:

Coventry University

Starting:

September 2020

 

Fees:

2021/22 fees TBC*
2020/21 fees - £15,100

Find out more

Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Overview

As the number of people with diseases and disorders associated with physical inactivity and poor nutrition rises, the quality and safety of food, and the nutritional impact of what we eat on human health and development, has never been higher in the public awareness.

Sedentary lifestyles and poor nutrition are associated with a wide range of health problems from obesity to cardiovascular disease and cancer. Overweight and obesity related ill-health alone is estimated to cost the NHS several £Billion per year.

Both nationally and internationally, nutritionists are being called upon to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and develop a better scientific understanding of food. This course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease.

This multidisciplinary course draws on the expertise of academics from biological and analytical sciences, public health and dietetics to provide an integrated course, centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.

100% of students agreed this course is intellectually stimulating, National Student Survey 2018.

See the facilities available in our brand new Alison Gingell Building

Why Coventry University?

An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.

To ensure an optimised and continual student experience, the university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses.

Global ready

An international outlook, with global opportunities

Employability

Career-ready graduates, with the skills to succeed

Teaching Excellence

Taught by lecturers who are experts in their field

Course essentials

A degree which offers you more, at no extra cost

Our Facilities

Super Lab

SuperLab

The Alison Gingell building contains a state-of-the-art SuperLab, capable of holding up to 270 people at once. The lab's facilities include equipment for microscopy, DNA analysis and forensic testing.

Hospital Wards

Hospital Wards

We have two fully-equipped mock hospital wards, each containing 4 beds. The wards are built to NHS standards and contain moveable beds, first aid equipment and patient monitoring tools.

Strength and Conditioning suite

Strength and Conditioning Suite

Our multi-purpose suite is equipped with multiple Olympic lifting platforms, a 20m gait analysis track, an anti-gravity treadmill and even a 3D motion capture system!

Course information

This course is designed to provide you with a thorough understanding of the relationship between nutrition and human health.

You will have the opportunity to learn  about the dietary requirements of individuals from pre-pregnancy to old age, the psychosocial factors affecting food choice in modern society and the science of behaviour change, as well as how good nutrition enhances wellbeing and can help manage or prevent disease.

100%

of students agreed this course is intellectually stimulating

National Student Survey 2018

Course Specification
Download PDF (262kb)

Modules

Overview

The first year introduces you to the basic scientific principles of nutrition, human physiology, biochemistry, microbiology, food law, and food chemistry. Topics will include nutrient requirements, the sources, functions and metabolism of nutrients, as well as methods of assessing dietary intake, measuring body composition and understanding dietary guidelines. You will have the opportunity to explore topics in public health with the aim of developing a thorough understanding of health promotion and the role of nutrition in preventing disease.

Modules

  • Physiology and Biochemistry for Nutrition

    The aim of this module is to provide you with an understanding of the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. The module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease.

  • Introduction to Public Health

    This module introduces you to concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. It covers the origins and basis of public health in current British society as well as aspects of sociology and psychology that relate to public health. The module will explore nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population with a focus on diet related diseases, such as diabetes, cardiovascular disease and cancer. The module also considers public health issues relating to food safety and food-borne infection and it will introduce you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.

  • Chemistry of Food

    This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualise the chemistry of carbohydrates, proteins and lipids in relation to particular food commodities such as fruits and vegetables, cereal products, dairy and flesh foods and apply these concepts to aspects of food production. It also aims to give you the practical knowledge and skills to be able to analyse foods.

  • Introduction to Food Law and Policy

    The module aim is to provide you with an introduction to the UK and global key stakeholders in food safety law and policy. It will consider the current legal framework and national strategies to protect public health and enable safe food trade. You will have the opportunity to review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law.

    You will have the chance to evaluate previous and current food safety issues such as the BSE crisis, horse meat scandal and melamine in milk powder. You will therefore be encouraged to judge how risk assessment, risk management & risk communication work within the different law making and enforcing agencies to prioritise and protect public health.

  • Skills for Food and Nutrition Sciences 1

    This module aims to develop key skills that are of value both for successful undergraduate study and also for future employment. You will be introduced to, and practice, effective literature searching and retrieval, the expectations for scientific writing at degree level, numerical and problem solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to design experiments and to analyse and present experimental data will be covered. An introduction to both basic chemistry and molecular biology, necessary for comprehension of other module topics, will ensure that you have the chance to explore the fundamental terminology in these areas. You will also be encouraged to reflect on your learning and develop effective study strategies in order to improve performance. As part of this module you will have the opportunity to complete a Food Safety in Catering award which is designed to contribute to your future employability. On successful completion of the module you will receive a University Certificate that will document your understanding of the importance of personal and work place cleanliness for safe food preparation. Topics in this module are extended in Skills for Food and Nutrition Sciences 2.

  • Skills for Food and Nutrition Sciences 2

    This module extends many of the topics that were introduced in Skills for Food and Nutrition Sciences 1, as well as introducing new concepts in preparation for the next level of study. You are encouraged to consider and prepare for potential future placement and employment opportunities. You will also have the chance to extend your understanding of scientific data analysis, with effective use of Excel for data manipulation and presentation, plus an introduction to statistical analyses. Laboratory skills and competency will be reinforced by a “mini-project” which will allow you the opportunity to design and carry out an experiment using and practising laboratory techniques learnt previously. This aims to help you to reflect on your developing personal, study and employability skills and produce a personal development portfolio. During this module you are encouraged to consider career options and work experience opportunities, including CV preparation and briefing on the professional training year process.

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

This process of building on your knowledge of the science of nutrition continues throughout the second year. The health promotion theme continues, and students will be introduced to the social and psychological influences on dietary behaviour as well as theories of behaviour change. Topics include nutrition throughout the life course (pre-pregnancy to old age), food microbiology, food safety and legislation, the role of nutrition in preventing disease. You should also start to develop your research skills by carrying out a ‘mini-project.’ This might include, for example, carrying out a mini systematic review on diet – related disease.

Modules

  • Nutrition across the Lifespan

    This module aims to give you an insight into the factors which influence dietary choice and nutritional intake; an understanding of the differing nutritional requirements of individuals at all stages of life from pre-conception to older age and the health consequence of poor diets and the link between diet and disease. The use of case study workshops are designed to contribute to the ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.

  • Food Microbiology

    Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are also considered and natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are essential for modern food microbiological analysis.

  • Nutrition and Health

    This module will focus on the interaction between nutrition and human health. You will consider how nutrition affects the health of individuals and populations and the role of nutrition in the development and prevention of diseases. In the module you will consider the causes, prevention and treatment of several diet-related conditions, including obesity, type 2 diabetes, cardiovascular disease and cancer. The module will also focus on a wide-range of contemporary health conditions in relation to human nutrition and current research evidence will be examined from around the world. You will have an opportunity to develop your research skills through designing and conducting a mini research project.

  • Public Health Protection and Policy

    This module introduces you to the concept of public health and the various organisations that play a role in protecting and promoting this. The complexities of defining ‘health’, ‘well-being’ and ‘quality of life’ will be considered. You will study the basic biology of non-infectious disease, building on the foundations from the Year 1 module. Making use of case studies you will then be encouraged to consider how to assess a disease risk and how to plan appropriate interventions to limit/remove this. This module also covers a range of contemporary issues in public health. You will have the opportunity to gain an in-depth knowledge of current health policies which aim to address contemporary public health issues such as physical inactivity, sedentary behaviour, obesity, and mental health. You will also explore the evidence base for public health issues, with particular reference to partnership working.

  • Psychology of food and behaviour change

    This module aims to provide you with an understanding of the psychological influences on diet and food choice. You will have the opportunity to evaluate the psychological theories that underpin behaviour change and will be required to consider the skills and knowledge required to facilitate dietary change within a range of settings for individuals and groups. The module will include a focus on the factors affecting food choice and the control of food intake.

  • Contemporary skills for Food, Nutrition and Health

    The aim of this module is to extend introductory skills acquired in Skills for Food and Nutrition Sciences and expand these with a more contemporary focus relevant to food, nutrition and health. The module aims to improve your research skills by further considering experimental design, questionnaire and survey design, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will be covered. The module also includes aspects of employability in preparation for potential future placement or short work experience opportunities, future careers or further study. Entrepreneurship is also considered with exploration of the practicalities of self-employment as a consultant and setting up a business.

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

After your second year, you can choose to take an optional sandwich year, studying abroad or on professional placement.

Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

Modules

  • Professional Experience Sandwich Year

  • Study Abroad

  • Post Placement Perspectives

Overview

In your final year, you can continue to expand your knowledge of public health nutrition and health promotion and start to apply your knowledge to case studies based on real-life and current issues in nutrition and public health promotion. For example, we have previously considered the effectiveness of weight loss diets, functional foods, food allergies and intolerance. You may also learn about product design focusing on the rationale of producing a food product and using packaging to extend shelf life.

You will have the chance to carry out an independent research project under supervision with a broad option such as evaluation of nutrient intake between different groups, association of specific nutrient intake with body fat composition, perception and preferences of different food products.

Modules

  • Product Design

    This module aims to give you the ability to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. You will have the chance to apply your knowledge of product design to develop and evaluate a novel food or drink product. You will be expected to build on the cooking and food hygiene skills developed in Years 1 and 2.

  • Research Design for Food and Nutrition Sciences

    This module aims to equip you with the skills necessary to design a piece of research in a specific area of food and nutrition sciences. You should consider ethical issue associated with your design and any health and safety implications. Through a series of lectures, workshops, group and individual meetings, you will have the opportunity to design a hypothesis driven research project considering current literature, appropriate methodology and data analysis. After successful completion of this module you will progress on to conduct the designed research project. A second aim of this module is to further engage you early in your final year with your future career aspirations.

  • Independent Project in Food and Nutrition Sciences

    The aim of this module is to enable you to conduct a piece of investigative research, which may be laboratory/kitchen or non-laboratory/kitchen based, in a specialised area of food and nutrition sciences. This module follows on from the Research Design module and you will have the opportunity to implement your research proposal in this module. You will need to work collaboratively with other students, academic and technical staff to utilise resources effectively. The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse your data in this context.

  • Public Health Nutrition

    This module aims to strengthen your understanding of the role of nutrition in public health. It explores current nutrition and health policy and evaluates the evidence base for diet and nutrition intervention to prevent diet related disease. Successful completion of the module will enable you to respond accurately to diet and nutrition related questions and to provide an informed response to diet and nutrition related issues in the popular press.

  • Integrated Topics in Nutrition, Food and Public Health

    This module focuses on current hot topics in the areas of food and nutrition. It attempts to take an interdisciplinary approach through the delivery of tutorials and workshops. Group work is a major part of the module.

  • Public Health Promotion

    The basis of this module is health promotion, with public health interventions of a proactive and novel nature reflective of current public health approaches. The module will look critically at the various partners involved in promoting population health, including government, the statutory and third sector and the private sector. You will be encouraged to consider opportunities to work with professional partners from other health related fields to formulate a health promotion campaign which targets a particular group, demographic or activity. The aim of the campaign will be to influence the group to consider behaviour changes to their daily lives or methods of work which will result in a net benefit to their health or safety. You will be asked to reflect on the outcome of your campaign and to complete a piece of assessment that evaluates the effectiveness of your campaign.

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.

7th

overall and 2nd for graduate prospects for Food Science (Complete University Guide 2020)

In more detail...

  • Free access to specialist computer software for assessing the nutritional adequacy of dietary intake, such as Nutritics.
  • Strong network of professional agencies and potential employers – Coventry City Council and Public Health England, as well as local government agencies.
  • Based in the multimillion pound state-of-the-art Alison Gingell Building which provides facilities for teaching and research, featuring access to state-of-the-art laboratories and analytical equipment.
  • Well-established academic and practical support systems for students, includes weekly ‘drop-in’ surgery sessions for students to talk to staff about academic material, general study skills and personal problems.
  • Support with applying for short and long-term placements* in laboratory and industrial settings to gain the experience employers desire. Past students have undertaken one-year placements* in the food industry with organisations such as Coventry City Council and Public Health England.
    *Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.
  • Opportunity to apply for registration as an Associate Nutritionist (ANutr) with the Association for Nutrition (AfN) by submitting a portfolio of evidence after graduation (please see the Association for Nutrition website for up-to-date information about the application process and fees).
7th

overall and 2nd for graduate prospects for Food Science in the Complete University Guide 2020. 

Your main study themes are:

  • Nutrition: Encompasses the science of nutrition and the use of dietary strategies to improve health and prevent illness. We cover nutrient metabolism – digestion, absorption, storage and utilisation of macro- and micro-nutrients – and biological influences on dietary intake, body composition, diet and weight management.

  • Public health: Examines patterns of nutrition-related disease and disease prevention, public health policies and health promotion initiatives.

  • Disease development and prevention: Explores the underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer.

  • Psychosocial Influences on diet and Health: Covers some of the psychological and social influences on dietary intake and health behaviour. You will also examine a range of behaviour change theories.

The BSc (Hons) Nutrition and Health is available as a three or four-year course, with the latter incorporating a work placement or study year* in a related field.

A variety of teaching methods includes lectures, seminars, tutorials, group work and practical skills sessions in the maintenance and improvement of food quality and safety, for example, food microbiology laboratory sessions and cooking sessions. These will be taught in our Superlab and in the kitchen, where you can work with a range of ingredients and use food processing equipment. We also incorporate the use of specific nutrition-based software, such as Nutritics.

A series of workshops will be offered during the first year of study with the aim of developing your scientific writing, research and laboratory skills. In laboratory sessions, you will have the opportunity to learn key experimental techniques and develop essential experimental, data handling, reporting and broader scientific skills, such as literature researching, information technology, data processing and the use of statistics.

Where possible, coursework uses applied tasks that mimic the skills needed in jobs to help ensure you are attractive to potential future employers, such as collection and interpretation of nutritional data to assess nutrient intake from a food diary, or critically appraising evidence to inform the public of current nutrition and health topics. We also offer the opportunity for industry visits and fieldtrips (subject to competitive application, availability, and fees may apply), which have previously included trips to venues such as Food Matters Live and Food Bank.

Throughout the course, you will receive insight from researchers and current practitioners who will bring you the latest issues on a wide range of nutritional and health topics, such as pre- and probiotics and health benefits, good food at affordable prices, nutritional supplements, Coeliac Disease and the gluten free diet, and weight loss diets. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases.

If you choose the sandwich option, you will be able to spend a year studying abroad or on professional placement either in the UK or overseas*, which has led to past placements at Coventry City Council.

*Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

This course will be assessed using a variety of methods which will could vary depending upon the module. Assessment methods include coursework, tests, essays, presentations and posters, practical or project work, formal examinations and group work.

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards the achieving the intended learning outcomes. Assessments may include exams, individual assignments or group work elements.

On successful completion, you should have knowledge of:

  • The Scientific basis of nutrition including nutrient metabolism, biological influences on dietary intake, assessing dietary intake, body composition, diet and weight management.
  • Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention.
  • The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer.
  • Psychological and social influences on dietary intake and health behaviour. Behaviour change theories.
  • Food production, labelling, marketing and advertising.
  • The role of the food industry in influencing food choice and product development.
  • Contamination and infection, quality control of processes, legislative and regulatory systems.
  • Health and safety in the laboratory.
  • A variety of research methods and how to critically appraise research articles.

 

On successful completion, you should be able to:

  • Demonstrate an analytical approach to problem solving by having the ability to recognise and analyse novel problems and plan strategies for their solution.
  • Assess the adequacy of dietary intake in relation to the current dietary guidelines using a range of tools.
  • Assess body composition using a variety of techniques, including skinfold measurements, bioelectrical impedance, BOD POD.
  • Work safely in the laboratory, adhering to health and safety guidelines and demonstrating good laboratory skills and competencies.
  • Critically assess literature, evaluate and interpret information from a variety of sources, taking account of diversity, integrity and ethical considerations.
  • Produce well-structured and logical arguments, demonstrate numerical and data manipulation skills and appropriate statistical interpretations.
  • Communicate effectively using appropriate language and means of delivery.

In a typical teaching week, you will have around 18 contact hours of teaching. This generally breaks down as:

  • Personal tutorial/small group teaching: workshops/online tutorials each week.
  • Medium group teaching: workshops or seminars each week
  • Large group teaching: lectures each week.

In addition, you will be expected to undertake a further 18 hours of self-directed study each week e.g. revising.

Coventry University is committed to developing global graduates. Throughout the course, we will explore international, national and local food and nutrition practices and policies. This course attracts many international students, particularly from China and the EU, providing a diverse learning experience. This enhances the discussion of issues such as globalisation of foods and provides all students with a global perspective of developments in food, health and nutrition.

The University runs several specific schemes to allow students periods of overseas study or work experience*, offering numerous grants to subsidised costs (subject to application); past students in our department have been successful in securing places to study in Spain, France, Canada and the US. The School of Life Sciences also offers participation in a range of annual cultural exchange trips to Africa, Europe and the USA*.

*Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

Global ready

Did you know we help more students travel internationally than any other UK university according to data from the experts in higher education data and analysis, HESA?

In 2018/19, we were able to provide a total of 5,469 experiences abroad that lasted at least five days.

Much of this travel is made possible through our Global Leaders Programme, which enables students to prepare for the challenges of the global employment market, as well as strengthening and developing their broader personal and professional skills.

Explore our international experiences

1st for

international experiences

Sending more students overseas than any other UK uni 2016/17


5,469

Student experiences

The number of student trips abroad for at least 5 days in 2018/19


12,000

and counting

The number of students we’ve helped travel internationally since 2016


12

global programmes

As well as trips, we offer other opportunities like language courses

Entry Requirements

University Course Code: HLSU212
A Level BTEC IB Diploma GCSE requirement
BBC to include Biology or Chemistry or Food Technology. Excludes General Studies. DMM in the BTEC Level 3 Extended National Diploma in a Biology or Chemical Science related subject. 30 points to include a minimum of grade 5 in Biology or Chemistry at Higher Level. Minimum 5 GCSEs graded 9-4 / A*- C including Mathematics, English Language and two Sciences.

A-Levels

A-Level applicants are required to have three A Levels. In some courses it may be necessary for entrants to have passed specific A Levels in nominated subjects.

Access Diplomas

The Access to HE Diploma to include 30 Level 3 credits at Merit of which 15 must be in Biology or Chemistry, plus GCSE English Language & Mathematics at grade A*-C.

Coventry University welcomes applicants who have completed, or who are studying, the Access to HE Diploma developed by the Quality Assurance Agency for Higher Education (QAA). Successful completion of the course will require you to gain 60 credits with at least 45 to be achieved at Level 3 (with the remainder at Level 2). In some cases we will require you to have gained Merit or Distinction grades in a number of units or in nominated subjects. For more information on the entry requirements for your chosen course please see the relevant course pages.

BTEC Level 3 Diplomas

The University will accept the BTEC Level 3 Extended Diploma for entry to most courses. In some cases we will require applicants to have studied either certain named modules or a specific named Diploma.

We will accept Extended Diploma or Diploma in combination with another A Level equivalent.

Please visit our page on European entry requirements for more information about specific country information.

 

Following the UK’s exit from the European Union, EU students should be aware that there may be a change to UK laws following the UK’s exit in the coming years, this may change their student status, their eligibility to study part time, and/or their eligibility for student finance amongst other things. We will act in accordance with the UK’s laws in force from time to time.

English as a Foreign Language: This course requires IELTS 6.5 overall, with no component lower than 6.0. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

Select your region to find detailed information about entry requirements:

English as a Foreign Language: This course requires IELTS 6.5 overall, with no component lower than 6.0. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

Tuition Fees

We pride ourselves on offering competitive tuition fees which we review on an annual basis and offer a wide range of scholarships to support students with their studies. Course fees are calculated on the basis of what it costs to teach each course and we aim for total financial transparency.

For more information, please visit our Finance pages.

Starts

Fee


September 2020

2021/22 fees TBC*
2020/21 fees - £9,250 (per year)


UK Scholarships

If you're a truly outstanding undergraduate candidate we may be able to offer you a Coventry University Scholarship.

Coventry University Scholarships are awarded to recognise truly exceptional sports achievement and academic excellence.

Starts

Fee


September 2020

2021/22 fees TBC*
2020/21 fees - £9,250 (per year)


Scholarships

If you're a truly exceptional candidate we may be able to offer you a Coventry University Scholarship. Coventry University Scholarships are awarded to recognise truly exceptional achievement and academic excellence.

Starts

Fee


September 2020

2021/22 fees TBC*
2020/21 fees - £15,100 (per year)


Scholarships

If you're a truly exceptional candidate we may be able to offer you a Coventry University Scholarship. Coventry University Scholarships are awarded to recognise truly exceptional achievement and academic excellence.

Course essentials at no extra cost

We're committed to communicating study costs clearly to make sure you're not faced with having to make any unexpected payments.

This is why our ‘Flying Start’ package provides you with a few course essentials. Your full-time fee for an undergraduate degree will cover the following:

UK field trips

Any mandatory site visits and trips within the United Kingdom.

Key material

This can include core textbooks, software and equipment.

Laser prints

1,000 A4 sides of black and white laser printing credits per year.

Optional year

Pay no tuition fees for optional work placements or study abroad trips.

As well as covering UK field trips, key materials and laser print, the fees for this course also include:

  • Laboratory coat and safety spectacles provided for use
  • Free copy of SPSS statistics software
  • Disclosure and Barring Service (formally CRB Disclosure) for those undertaking placements with children
  • IFST Membership (Institute of Food Science Technology) OR Nutrition Society

The following are additional costs not included in the fees:

  • Refundable deposit for turning point handset
  • Any optional field trips or visits.*

*This course may incur additional costs associated with any field trips, placements or work experience, study abroad opportunities or any other opportunity (whether required or optional), which could include (but is not limited to) travel, accommodation, activities and visas. This course may incur additional costs associated with any equipment, materials, bench fees, studio or facilities hire.

EU student fees

EU nationals starting in the 2020/21 academic year remain eligible for the same fees as home students and the same financial support. Financial support comes from Student Finance England, and covers undergraduate and postgraduate study for the duration of their course, providing they meet the residency requirement.

For tuition fee loans
EU nationals starting in the 2020/21 academic year must have resided in the European Economic Area (EEA) or Switzerland for the three years prior to the start of their course. The purpose of that three year residency should not have been mainly for the purpose of receiving full time education.

For maintenance loans
EU nationals starting in the 2020/21 academic year must have resided in the UK and Islands for the five years prior to the start of their course. The purpose of that five year residency should not have been mainly for the purpose of receiving full time education.

Career prospects

Graduate Immigration Route visa

Based on current information from the UK Government, international students whose study extends beyond summer 2021 may be eligible for a visa under the UK Government’s Graduate Immigration Route, which will enable students to stay and work, or look for work, in the UK at any skill level for up to two (2) years. Check the most up to date guidance available to check your eligibility and any updates from the UK Government before making an application or enrolment decision.

The need for nutritionists is growing with the increasing incidence of diet-related health conditions such as obesity, heart disease, type 2 diabetes and cancer.

Consequently, graduates from this course should be well equipped for a wide range of roles in the field of nutrition and health – from working on emergency relief projects in low income countries to devising health initiatives to target dietary intakes of specific groups, such as pregnant women, school children and the elderly.

Opportunities may exist within local authorities, charitable organisations, the NHS, parenting organisations, health promotion, and the food and leisure industries. You could also find yourself advising policy makers, regulatory bodies or working in education or the media.

You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship*. Both activities allow you to demonstrate to potential employers that you can apply your skills and knowledge. The Faculty of Health and Life Sciences’ own Talent Tam can help you to find suitable work placements and give you advice on how to get the most out of them.

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 Talent Team provide a wide range of support services to help you plan and prepare for your career.

*Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.

 

£22K

average salary six months after the completing course

DLHE 2016/17

Disclaimer

By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the university. A copy of the 2020/21 Contract can be found here. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the university will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the university.

The tuition fee for the course that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For UK and EU students, if Parliament permit an increase in tuition fees, we may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation. Following the UK’s exit from the European Union, EU students should be aware that there may be a change to UK laws following the UK’s exit, this may change their student status, their eligibility to study part time, and/or their eligibility for student finance. We will act in accordance with the UK’s laws in force in relation to student tuition fees and finance from time to time.

For International students the tuition fee that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For international students, we may increase fees for each subsequent year of study but such increases will be no more than 5% above inflation.