UCAS Code: B410
International Code: HLSU221
Coventry University (Coventry)
3 years full-time
Study level: Undergraduate
Registered dietitians use their passion for working with people to promote healthy lifestyles, optimise health, manage and prevent diet-related diseases.
Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems. This course is designed to enable you to use your expertise to promote a healthy lifestyle and offer nutrition advice. It aims to enable you to translate the latest nutrition science into understandable, practical information about food and provide education and support to enable people to manage their health and treat nutrition-related disease.
for Food Science.
Complete University Guide 2021
This course is accredited by the HCPC for the 2022/23 intake. If the accreditations of this course change, we will notify applicants and students as soon as possible.
This course is accredited by the BDA for the 2022/23 intake. If the accreditations of this course change, we will notify applicants and students as soon as possible. In addition, through completing the Food and Food Production module you will qualify for a Level 2 food safety certificate accredited by the Chartered Institute of Environmental Health.
Year one aims to give you a foundation in nutrition, introducing key dietetic skills such as nutritional assessment and, behaviour change in readiness for an introductory placement in clinical practice. You will also have opportunities to work inter-professionally with other health care professionals, reflecting the environment you will work in when you graduate.
This module is to provide you with a sound knowledge and understanding of the science of human nutrition, and a basic understanding of the principles underlying human metabolism relevant for the study of dietetics. You will consider the role of individual nutrients in the achievement and maintenance of good health and principles underpinning the development of dietary guidelines and current dietary guidelines for the UK population are explored. The module supports the development of skills that you will need to use food composition tables, dietary analysis software and dietary reference values. Practical workshops will enable you to develop a working knowledge of food portion sizes, recipe modification, nutrient-modified foods and food labelling.
This module is designed to enable you to become an independent, evidence informed, life-long learner. You will be introduced to the principles of gathering, appraising, interpreting and applying evidence to support your learning and professional development. In addition you will also study the principles underpinning research and evidence-informed practice in the context of dietetics.
During this module you will be introduced to the major categories of food and food products available. Food production and preparation methods will be explored with impacts on nutrient content, food quality and wider issues, such as sustainability, considered. It is designed to give you an appreciation of the practical considerations of large- and small-scale food preparation in a commercial context.
Food microbiology will be taught through the delivery of a basic food safety award separately accredited by the Chartered Institute of Environmental Health. The innovative delivery of this module will provide the opportunity for you to learn large-scale catering, off-campus at a specialist catering college and to develop knowledge within student led kitchen laboratory session on campus.
Assessment: Presentation and test
The overall aim of this module is to provide you with a sound knowledge of various factors influencing eating behaviour and nutritional status. You will be introduced to the normal structure and function of a range of physiological systems and principles of immunology and genetics that underpin the biomedical science pertaining to dietetics. You will be introduced to the Model and Process for Nutrition and Dietetic Practice and examine the assessment of nutritional status and nutrient intakes for adults.
Assessment: Case study and test
Upon successful completion of this module, you will have developed your knowledge and understanding of the social, politico-economic, cultural and environmental factors that influence individual and community health and wellbeing. You will examine key international, national and local initiatives to support learning and examine the inter-professional context of dietetics.
To achieve this aim, you will explore concepts of wellbeing, disability, disease and illness, health inequality and inequity. In addition, you will examine key health and social care initiatives that will enable you to understand the importance of person-centred approaches to wellbeing, prevention, care and support. As you progress through the module you should develop inter-professional capabilities of communication, role clarification, decision making and team working, designed to enable you to practice and promote healthy conversations about lifestyle.
This module introduces you to some of the fundamental skills required for effective dietetic practice. Topics addressed fall within the HCPC’s competency framework for registered dietitians. The module introduces you to the dietitian’s role, skills and attributes in supporting clients to make dietary change. Theories of communication and health behaviour change will be considered and applied to the role of the dietitian in supporting clients making behaviour change. The module aims to develop the communication and professional skills you will require to work effectively with individuals. The module includes a 2-week practice placement in relevant settings which is sourced by the university.
Assessment: Coursework and portfolio
This module aims to develop and integrate knowledge and skills you learned in year one. You will explore the medical and dietary management of patients with brain-based disorders and diseases. You will have the opportunity to study epidemiology, aetiology (including the influence of genetics), biochemistry, diagnosis, treatment, and management, including pharmacological management, and the required dietary modification. This module also introduces you to the principles of ethical decision-making, and to the legal and ethical aspects of professional practice.
Assessment: Test and case study
With the rise in non-communicable diseases globally, and the emphasis on prevention of disease and self-management of long-term conditions, during this module you will explore the dietary modification and medical management of a range of diseases including obesity, cardiovascular disease, diabetes and cancer.
You will investigate the role of lifestyle in the prevention and management of diseases in adults and consider how lifestyle changes may be implemented. As part of the module, you will consider how education regarding lifestyle changes will be considered in group settings using educational theory and principles of behaviour change.
Assessment: Test and coursework
This module explores the principles of the medical management of patients, including diagnosis and treatment of disease including the required dietary modification. You will apply the principles of the application of dietetic practice and explore issues of professionalism and professional practice.
Assessment: Viva, coursework and test
This module aims to develop your scope of practice to include the nutritional assessment and implementation of evidence-based interventions for the management of infants, children and young people with common nutritionally related problems or diagnosis.
Through engagement with this module, you will learn how to assess and commence diet therapy / behaviour change / nutritional counselling in a paediatric case load. These skills are designed to enable you to incorporate paediatric cases to your scope of practice in placement and after graduation could enable you to pursue these skills further.
Assessment: Presentation and test
In this module you will explore the metabolic response to injury and resulting effect on nutritional parameters. You will also examine the nutritional management of patients on critical care. You will also be introduced to the principles of emotional intelligence and clinical prioritisation and explore use of these principles to support dietetic practice.
Assessment: Case study
This module aims to enable you to apply the theoretical knowledge, ethical principles and evidence evidence-informed skills developed in the year one module Foundations of Evidence-Informed Practice, to clinical settings. You will explore how to design and justify your own empirical or literature-based study, relevant to dietetics and human nutrition, demonstrating the application of sound ethical reasoning.
In order to achieve this, you will be introduced to a diverse range of approaches to research, reviews and audits (qualitative, quantitative and participatory) and relevant health and social care policy and legislation. This module will encourage you to explore how your profession specific core values and beliefs can complement those of other health and social care professions, drawing on differing research traditions.
Year three consolidates your skills and knowledge and prepares you for the workplace. The third year also consists of two mandatory 12-week clinical placements and a 2-week public health placement, which are all sourced by the university.
This module includes preparation for placement classes and a 12-week placement (sourced by the university) in a range of approved environments where registered dietitians work.
The placement aims to enable you to develop the confidence and skills needed to: translate theory into practice, obtain, record and interpret relevant information and advise service users accordingly, communicate effectively with service users and multi-disciplinary team members, manage your time and workload efficiently, and demonstrate professionalism.
By the end of the placement you should, with supervisory support, be able to lead full and well-structured dietetic consultations for service users having different medical conditions.
Assessment: Coursework and portfolio
This module includes preparation for placement classes and a further 12-week placement (sourced by the university) in a range of approved environments where registered dietitians work.
Placement C aims to enable you to build on the confidence, knowledge and skills developed through Placement B in order to become competent in: translating theory into practice, obtaining, recording and interpreting relevant information and advising service users, justifying decisions made, communicating effectively with service users and healthcare professionals, managing time and workload efficiently, and demonstrating professionalism.
Upon successful completion of this placement, you will be able to competently and independently carry a dietetic caseload comparable with that of a newly-qualified registered dietitian.
Assessment: Coursework and portfolio
The module aims to enable you to develop and apply your knowledge of evidence-based nutrition, non-communicable disease, factors influencing food choice and behaviour change to groups and communities in a variety of settings.
With dietitians working across a multitude of sectors, the profession has representation in almost all nutrition related fields, including social care, industry, medical nutrition, food manufacture, research, community education and sport.
Throughout this module you will develop an understanding of food politics and policy, and gain insight into carrying out needs assessments, planning and evaluating projects and interventions that impact on the health of groups and communities in a variety of settings.
This module incorporates a two-week placement (sourced by the university) in a setting which may be tailored to your career aspirations and interests.
Assessment: Presentation and portfolio
This module aims to support the development of the leadership behaviours and management skills required to function effectively as a newly qualified registered healthcare professional working within the multi-professional team in the delivery of high-quality care. You will examine clinical leadership and followership models and the concept of empowerment and distributed leadership, to gain understanding of ethical leadership, culture and values within the delivery of care. You will also explore the concepts of service improvement and gain experience of leading and participating in projects, using relevant management tools and techniques.
Assessment: Coursework and group presentation
This module provides you with the opportunity to undertake an in-depth exploration in an area of professional interest. Using an appropriate method of enquiry, you will systematically investigate the research question and analyse the information generated. On completion of this module, you will have an enhanced understanding of the research process (either literature based or empirical) and the potential of informing your future practice.
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.
Your course will be based on a series of lectures, with associated tutorials, seminars, kitchen practicals, online discussions and simulated healthcare environments. You will also have a personal tutor who will guide you through your course.
The university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses. In response to the Covid-19 pandemic, we are prepared for courses due to start in or after the 2020/2021 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.
Due to the ongoing restrictions relating to Covid-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.
This course will be assessed using a variety of methods which will vary depending upon the module. Assessment methods include:
Our innovative and varied assessments offer a range of assessment methods aimed at providing real life skills. Use of creative and innovative teaching approaches with an emphasis on applying the learning to dietetic practice.
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.
This course aims to prepare you for a range of rewarding possible careers in a variety of clinical and non-clinical settings including large, medium and small acute hospital settings, community settings, public health, industry, the media, research and Non-Governmental Organisations to name a few. On successful completion of this course, you will also be equipped with the skills to undertake further study both nationally and globally using a problem-based learning approach.
You will have the opportunity to experiment, innovate and experience immersive situations as you learn in a safe and inspiring environment. Simulated real-life scenarios will enable you to put the theory in to practice to embed your understanding.
We have strong links with local employers and professional bodies to ensure that the course content and delivery aims to meet current and anticipated future employer needs.
Throughout the course you will explore international, national and local food and nutrition practices and policies.
Coventry University is committed to developing global graduates. The university provides opportunities for students to apply to travel and gain international experience to broaden their professional development.
You may also have the opportunity to undertake international experiences including a collaborative online international learning (COIL) project where you can gain an insight into global challenges in public health and the roles of dietitians in other countries.* Optional field trips may also offer you the chance go abroad. to attend international conferences. In recent years, students have been to Poland, Malta and Spain.*
Our lecturers are always looking for innovative teaching methods. See how they are giving students an insight into the physical complexities experienced by people with a range of health conditions.Find out how students are tackling the stigma
Typical offer for 2022 entry.
|Requirement||What we're looking for|
|A level||ABB to include Biology. A-level Chemistry is desirable but not essential. Excludes General Studies.|
|GCSE||Minimum 5 GCSEs graded 9-4 / A*- C including English Language and Mathematics, or specified equivalents.|
|BTEC||BTEC Extended Diploma in Applied Science. DDM or above including: distinctions for 11- Unit 8:Physiology of Human Body Systems, Unit 9:Human Regulation and Reproduction, Unit 10:Biological Molecules and Metabolic Pathways.|
|IB Diploma||32 points to include grade 7 in Biology.|
We recognise a breadth of qualifications, speak to one of our advisers today to find out how we can help you.
All applicants will be interviewed.
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. For international students, if you are offered a place, the International Office will send you instructions about how to complete your DBS check, including a link to the UK Home office DBS website.
Select your region to find detailed information about entry requirements:
You can view our full list of country specific entry requirements on our Entry requirements page.
If you do not have the typical entry requirements, you may want to consider studying this course with an International Foundation Year. Upon successful completion our International Foundation Year - Sports Science will provide you with the knowledge and skills you need to progress onto this undergraduate degree.
Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.
If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course.
For more information on our approved English language tests visit our English language requirements page.
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.
|Student||Full time||Part time|
|UK||£9,250 per year||Not available|
|International||£18,050 per year||Not available|
Our multi-million-pound Alison Gingell Building features a range of mock healthcare settings, including hospital wards, ambulance, therapy suites and community houses, giving you the opportunity to replicate real-life situations before you go on placement.
Our state-of-the-art Alison Gingell Building features mock ambulance, hospital wards, critical care settings and therapy suites.
Our two full-size community homes can be used for sessions simulating working with patients outside of a hospital setting.
You’ll have access to a suite of analytical and biological laboratories and a kitchen where you can gain hands-on experience.
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) (additional costs may apply). 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.
Many of our graduates get their first job as a dietitian working within the public sector, usually in the National Health Service (NHS).
Full-time students applying to start in September should apply for this course through UCAS. Part-time students should apply directly to the university. Read our application pages to find out your next steps to apply.
For further support or more information about your course get in touch with us today.
Full-time students applying to start in September should apply directly to the university. Read our application pages to find out your next steps to apply.How to apply
For further support for international applicants applying for an undergraduate degree view our International hub.
You can also download our International guide which contains lots of useful information about our courses, accommodation and tips for travel.
Get in touch with us today for further advice and guidance.
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 2021/22 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.
The majority of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery.
Facilities mentioned on this page may not be relevant for every course. Due to the ongoing restrictions relating to COVID-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.
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 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), equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas).