MSc Global Business Management
The MSc Global Business Management program at the University of Roehampton is designed ...
BSc Nutrition and Health
London
INTAKE: September
Program Overview
The BSc Nutrition and Health program at the University of Roehampton is designed to provide students with a comprehensive understanding of nutrition science and its impact on human health. This undergraduate degree offers a multidisciplinary approach that integrates principles from biology, chemistry, physiology, and public health to explore the relationship between diet, nutrition, and disease prevention. With a focus on evidence-based practice, practical skills development, and professional competency, the BSc Nutrition and Health program prepares students for careers in nutrition education, public health promotion, healthcare settings, research, and related fields.
Curriculum: The curriculum of the BSc Nutrition and Health program covers a wide range of topics relevant to the field of nutrition and health. Core modules typically include subjects such as human nutrition, metabolism, food science, biochemistry, anatomy and physiology, epidemiology, and public health nutrition. Students also have the opportunity to explore specialized areas such as sports nutrition, clinical nutrition, community nutrition, or nutritional epidemiology. The program integrates theoretical learning with practical skills development, including laboratory work, nutritional assessment, dietary analysis, and intervention planning, enabling students to apply their knowledge in real-world settings.
Research Focus: The University of Roehampton emphasizes research and scholarly inquiry, and the BSc Nutrition and Health program provides students with opportunities to engage in scientific research projects. Through independent research, students can investigate topics such as dietary patterns, nutritional interventions, health outcomes, or public health policies related to nutrition. They may design and conduct experiments, collect and analyze data, and communicate their findings through research reports or presentations. Research opportunities enhance students' critical thinking, analytical skills, and understanding of emerging trends in nutrition and health.
Industry Engagement: The BSc Nutrition and Health program at the University of Roehampton emphasizes industry engagement to ensure students are well-prepared for careers in the field of nutrition and health. Through guest lectures, field trips, and professional placements, students have the opportunity to connect with professionals working in various sectors, including healthcare organizations, public health agencies, food industry, and non-profit organizations. They gain practical experience, insights into industry practices, and networking opportunities, enhancing their employability and professional development in nutrition-related fields.
Global Perspective: With its commitment to diversity and inclusivity, the University of Roehampton offers students a global perspective in the BSc Nutrition and Health program. The program incorporates international perspectives on nutrition and health, cross-cultural comparisons of dietary patterns, and discussions of global health challenges such as malnutrition, obesity, and food insecurity. Students learn about nutrition-related issues in different countries and regions, gaining insights into the social, economic, and environmental determinants of health. This global perspective prepares students to work as nutrition professionals in diverse cultural contexts, to address global health disparities, and to promote nutrition and health equity worldwide.
Location
London
Score
IELTS 6
Tuition Fee
£ 15000
Undergraduate Entry Requirements
Academic Qualifications: Applicants should have successfully completed their secondary education with a minimum overall score of 60% or equivalent in their respective country's grading system.
English language proficiency:
- IELTS: A minimum overall score of 6.0 with no individual component below 5.5.
- TOEFL: A minimum overall score of 80, with at least 17 in Listening, Reading, Speaking, and Writing.
- PTE Academic: A minimum overall score of 61 with no individual score below 59.
- Some programs may have specific subject prerequisites or additional requirements.
Students must provide:
- academic marksheets & transcripts
- letters of recommendation
- a personal statement - SOP
- passport
- other supporting documents as required by the university.
It is important to note that entry requirements may vary across different programs and courses. Additionally, meeting the minimum entry requirements does not guarantee admission, as the university considers factors such as the number of available places and competition for certain courses.
The University of Roehampton offers various scholarships and financial support options to help students fund their education. While specific scholarships may vary from year to year.
Vice-Chancellor's Scholarship: This is a merit-based scholarship that offers a partial fee waiver for undergraduate and postgraduate students who have demonstrated outstanding academic achievement.
International Excellence Scholarships: These scholarships are available to international students and provide a partial fee waiver based on academic merit.
Sports Scholarships: The University of Roehampton offers sports scholarships to talented athletes who can contribute to the university's sports teams.
Departmental Scholarships: Some academic departments at the University of Roehampton may offer scholarships or bursaries specific to their discipline. These scholarships are often based on academic achievement or other criteria determined by the department.
Graduating with a BSc Nutrition and Health degree from the University of Roehampton opens up a diverse range of rewarding career opportunities in the fields of nutrition, healthcare, public health, research, and wellness. This undergraduate program equips students with a comprehensive understanding of nutrition science, dietary patterns, and their impact on human health, preparing them for various roles that promote health and well-being.
Nutritionist/Dietitian: One of the most common career paths for graduates of the BSc Nutrition and Health program is to become nutritionists or dietitians. Nutritionists and dietitians assess individuals' dietary needs, develop personalized nutrition plans, and provide education and counseling on healthy eating habits. They may work in hospitals, clinics, community health centers, schools, or private practice, helping clients manage medical conditions, achieve weight loss goals, or optimize athletic performance.
Public Health Nutritionist: Graduates may pursue careers as public health nutritionists, working to improve population health and prevent nutrition-related diseases through community-based interventions and policy advocacy. Public health nutritionists design and implement nutrition programs, conduct assessments of dietary habits, and develop strategies to promote healthy eating behaviors at the population level. They may work for government agencies, non-profit organizations, or research institutions, addressing issues such as food insecurity, obesity, or malnutrition.
Health Educator/Wellness Coach: Graduates may work as health educators or wellness coaches, providing education, support, and guidance to individuals and communities on lifestyle modifications and behavior change strategies to improve health outcomes. Health educators develop and deliver health promotion programs, workshops, and seminars on topics such as nutrition, physical activity, stress management, and disease prevention. Wellness coaches provide one-on-one support, goal setting, and accountability to clients seeking to adopt healthier habits and lifestyles.
Clinical Nutrition Specialist: Graduates may specialize in clinical nutrition, working in healthcare settings such as hospitals, long-term care facilities, or rehabilitation centers, providing nutrition therapy to patients with medical conditions or special dietary needs. Clinical nutrition specialists assess patients' nutritional status, develop customized nutrition care plans, and monitor their progress and outcomes. They may collaborate with healthcare teams, including physicians, nurses, and dietitians, to optimize patients' nutritional intake and support their recovery and well-being.
Researcher/Scientist: Graduates may pursue careers as researchers or scientists in the field of nutrition and health, conducting studies to advance scientific knowledge, inform evidence-based practice, and develop innovative solutions to health challenges. Research positions may be available in academia, government agencies, research institutes, or private industry, focusing on topics such as nutritional epidemiology, food science, metabolic health, or dietary interventions. Researchers design experiments, collect and analyze data, and publish their findings in scientific journals to contribute to the global body of nutrition research.
Nutrition Consultant/Entrepreneur: Graduates may choose to work as nutrition consultants or entrepreneurs, starting their own nutrition counseling practices, wellness centers, or food-related businesses. Nutrition consultants offer personalized nutrition services, workshops, or online programs to individuals or corporate clients seeking to improve their health and well-being. Entrepreneurial ventures may include food product development, meal delivery services, wellness retreats, or nutrition-focused media platforms, catering to the growing demand for healthy lifestyle solutions.
Food Policy Analyst/Advocate: Graduates may work in food policy analysis and advocacy, influencing public policy and regulatory frameworks to promote nutrition and health at the local, national, or international level. Food policy analysts research and evaluate policies related to food access, labeling, marketing, and agricultural subsidies, advocating for evidence-based interventions that support healthy eating and sustainable food systems. They may work for government agencies, non-profit organizations, or advocacy groups, influencing policy decisions and shaping public health agendas.
