MSc Applied Sport and Exercise Biomechanics
St Mary's University Twickenham, London, offers a highly regarded MSc Applied Sport...
BSc (Hons) Nutrition
Twickenham
INTAKE: September
Program Overview
The BSc (Hons) Nutrition at St. Mary's University, Twickenham, is a rigorous and applied undergraduate degree designed to provide students with a deep scientific understanding of how diet impacts human health, well-being, and disease prevention. This three-year program, which is accredited by the Association for Nutrition (AfN) and the Hong Kong Nutritionists Society (HKNS), ensures graduates are eligible to become Registered Associate Nutritionists, setting them on a professional path. The curriculum delves into core areas such as human physiology, biochemistry, food science, and public health nutrition, equipping students with the knowledge and practical skills to address contemporary nutritional challenges. The program's emphasis on an evidence-based approach and its inclusion of genetic-focused modules, a trailblazing feature in undergraduate nutrition education, reflect current industry trends and enhance graduate employability.
Curriculum: The curriculum for the BSc (Hons) Nutrition program at St. Mary's is comprehensively structured to provide a strong scientific foundation alongside practical applications. In the first year, students establish a core understanding through modules such as "Energy and Nutrition," "Micronutrients," "Introductory Physiology and Biochemistry," "Food Science and Novel Foods," "Food Choice and Control of Food Intake," 1 and "Introduction to Research." The second year builds upon this knowledge, exploring areas like "Lifespan Nutrition," "Nutritional and Physical Activity Assessment," "Nutritional Biochemistry," "Nutrition for Health and Disease," "Research Methods," and "Sports Nutrition." In the final year, students undertake a "Research Project" under expert supervision, focusing on a specific area of interest within nutrition. Core modules include "Public Health Nutrition" and "Management of Weight and Associated Clinical Conditions," with optional modules allowing for specialisation in areas like "Nutrition and the Athlete" and "Nutrition and Genetics," among others. The program is taught through a blend of lectures, seminars, and practical sessions in dedicated facilities like the Nutrition Suite and BASES-accredited Exercise Physiology Laboratories.
Research Focus: The BSc (Hons) Nutrition program at St. Mary's University is underpinned by the active research interests and professional expertise of its academic staff. Lecturers are deeply involved in various aspects of nutrition science, ensuring that the curriculum remains current and evidence-based. Key research areas within the department often span the prevention and management of chronic diseases through diet, public health nutrition interventions, the impact of nutrition on athletic performance, and emerging fields such as nutrigenomics (the study of how genes interact with diet). Students are encouraged to engage in critical inquiry and independent research, culminating in their final-year "Research Project." This opportunity allows them to investigate a specific nutritional question in depth, guided by faculty who are at the forefront of contemporary nutritional science.
Industry Engagement: Industry engagement is a vital component of the BSc (Hons) Nutrition program at St. Mary's University, designed to enhance student employability and provide real-world experience. The program offers opportunities for students to undertake work placements, allowing them to apply their academic learning in professional settings such as community and public health organisations, health education initiatives, or the food industry. Past students have secured placements with reputable organisations like Action on Sugar, The Food Standards Agency, and School Food Matters, offering invaluable practical exposure and networking opportunities. The curriculum is also regularly reviewed with input from industry professionals to ensure it meets the evolving demands of the nutrition sector, thereby equipping graduates with relevant and sought-after skills for diverse career paths.
Global Perspective: The BSc (Hons) Nutrition program at St. Mary's University inherently incorporates a global perspective, reflecting the universal impact of nutrition on health and the interconnectedness of food systems worldwide. The curriculum addresses public health nutrition issues that transcend national borders, exploring global dietary guidelines, international food policy, and the challenges of malnutrition and food security in diverse populations. The program's accreditation by both the Association for Nutrition (AfN) and the Hong Kong Nutritionists Society (HKNS) highlights its international relevance and the portability of the qualification. Furthermore, optional modules and research opportunities may allow students to investigate global nutritional challenges or comparative health systems, preparing them for careers in international health organisations, global food companies, or research initiatives with a worldwide reach.
Location
Twickenham
Score
IELTS 6.5
Tuition Fee
£ 17100
Undergraduate Entry Requirements
Academic Qualifications: Applicants should have successfully completed their secondary education with a minimum overall score of 70% or equivalent in their respective country's grading system.
English language proficiency:
- IELTS: A minimum overall score of 6.0 or 6.5 with no individual component below 5.5.
- TOEFL: A minimum overall score of 80.
- PTE Academic: A minimum overall score of 55.
- Some programs may have specific subject prerequisites or additional requirements.
St. Mary’s University Twickenham offers a variety of scholarships to support international students in financing their education and rewarding academic achievement. These scholarships are designed to ease the financial burden and recognize the talents and hard work of students coming from all over the world.
International Student Scholarships: St. Mary’s provides International Student Scholarships for students from a range of countries. These scholarships are typically partial fee reductions, aimed at making education more affordable. Eligible students are selected based on academic merit, financial need, and their potential to contribute to the university community. The scholarships are open to both undergraduate and postgraduate international students.
Vice-Chancellor’s Scholarship: The Vice-Chancellor’s Scholarship is one of the most prestigious awards available to international students at St. Mary’s University. This scholarship offers a significant reduction in tuition fees for high-achieving students, with eligibility determined by academic performance and specific course requirements. Students from a variety of regions, including Africa, Asia, and Latin America, are encouraged to apply for this highly competitive scholarship.
Country-Specific Scholarships: In addition to general international scholarships, St. Mary’s offers country-specific scholarships for students from certain regions. These scholarships provide additional financial assistance and are designed to support students from areas where educational opportunities may be limited. International students from Asia, Africa, Europe, and the Americas are often eligible for these specialized scholarships.
Sports Scholarships: For students excelling in sports, St. Mary’s University provides Sports Scholarships. These awards are available to talented athletes who demonstrate the potential to represent the university in competitive sports. Sports scholars benefit from personalized coaching, access to state-of-the-art facilities, and financial support to help balance academic and athletic commitments.
The BSc (Hons) Nutrition program at St. Mary's University, Twickenham, offers a scientifically robust education in human nutrition, preparing graduates for a diverse array of roles across health, food, and public service sectors. The curriculum's emphasis on evidence-based practice, combined with modules in areas like human physiology, biochemistry, public health nutrition, and food science, equips students with comprehensive knowledge and practical skills. Critically, the program's accreditation by the Association for Nutrition (AfN) ensures that graduates are eligible to register as Associate Nutritionists, providing a direct pathway to professional recognition and enhancing their employability in the competitive field of nutrition.
Registered Associate Nutritionist (AfN): Graduates are directly eligible to apply for registration with the Association for Nutrition, allowing them to work as qualified nutritionists. They provide evidence-based dietary advice in various settings, including private practice, community health projects, sports organizations, or within the food industry.
Public Health Nutritionist: Focusing on population-level health, graduates work to develop, implement, and evaluate nutrition-related policies and programs in local authorities, NHS trusts, government departments, or international charities. Their role involves promoting healthy eating habits and addressing nutritional inequalities in communities.
Food Technologist / New Product Developer: With their strong understanding of food science and nutrition, graduates can work in the food industry. They might be involved in developing new food products, ensuring nutritional quality, advising on food labelling, or ensuring food safety and regulatory compliance.
Sports Nutritionist: Specialising in the dietary needs of athletes and active individuals, graduates advise on nutrition strategies to optimise performance, enhance recovery, and achieve specific body composition goals. They may work with professional sports teams, individual athletes, or in health and fitness centres.
Nutrition Researcher: Graduates can pursue careers in academic or scientific research within universities, research institutes, or government bodies. They design and conduct studies to investigate the relationship between diet, health, and disease, contributing to the scientific understanding of nutrition.
Health Improvement Practitioner / Health Coach: Working in public health or community settings, graduates educate individuals and groups on healthy eating and lifestyle choices. They help motivate behavioural change and provide practical advice to improve overall well-being and prevent diet-related diseases.
Nutrition Writer / Media Specialist: Graduates can leverage their scientific knowledge and communication skills to translate complex nutritional information into accessible content for the public. Roles include writing for health publications, online platforms, or contributing to health-focused media.
Clinical Nutrition Assistant / Support Worker (with further training options): While not directly a dietitian qualification, the BSc provides a strong foundation for roles that support dietitians in clinical settings, assisting with patient nutritional care and food service management. It also serves as an excellent stepping stone for postgraduate study to become a registered dietitian.
Food Industry Consultant: Experienced nutrition graduates can offer their expertise to food manufacturers, retailers, and catering companies, advising on nutritional aspects of products, menu development, marketing claims, and consumer trends.
Healthcare Sales / Pharmaceutical Sales: Graduates with a scientific understanding of nutrients and their impact on the body can find roles in the pharmaceutical or medical sales industries, promoting nutritional supplements, medical foods, or health-related products to healthcare professionals.
