MSc Applied Sport and Exercise Biomechanics
St Mary's University Twickenham, London, offers a highly regarded MSc Applied Sport...
BSc (Hons) Nutrition (with a Placement Year)
Twickenham
INTAKE: September
Program Overview
The BSc (Hons) Nutrition (with a Placement Year) at St. Mary's University, Twickenham, is a comprehensive four-year undergraduate degree designed to provide students with a profound scientific understanding of the intricate relationship between diet, human health, and disease prevention, critically enhanced by a year of practical professional experience. This program, accredited by the Association for Nutrition (AfN) and the Hong Kong Nutritionists Society (HKNS), ensures that graduates are eligible to become Registered Associate Nutritionists, offering a clear pathway to professional practice. The curriculum delves deeply into core scientific disciplines such as human physiology, biochemistry, food science, and public health nutrition, equipping students with the theoretical knowledge and practical skills essential for addressing contemporary nutritional challenges. A pioneering feature of this course is its inclusion of genetic-focused modules, reflecting cutting-edge industry trends and significantly boosting graduate employability by providing a forward-thinking perspective on personalised nutrition. The integrated placement year offers an invaluable opportunity for students to apply their academic learning in real-world settings, fostering commercial awareness, building professional networks, and enhancing their practical competencies.
Curriculum: The curriculum for the BSc (Hons) Nutrition (with a Placement Year) at St. Mary's is meticulously structured to provide a robust scientific foundation, practical application, and professional immersion. The first year establishes core knowledge with modules like "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." Building upon this, the second year delves deeper into areas such as "Lifespan Nutrition," "Nutritional and Physical Activity Assessment," "Nutritional Biochemistry," "Nutrition for Health and Disease," "Research Methods," and "Sports Nutrition." The third year is dedicated to the compulsory "Placement Year," where students gain hands-on experience in a professional nutrition-related environment. In the final academic year, students undertake a significant "Research Project," allowing for in-depth investigation of a chosen nutritional topic. Core modules include "Public Health Nutrition" and "Management of Weight and Associated Clinical Conditions," with optional modules offering specialisation in areas such as "Nutrition and the Athlete" and "Nutrition and Genetics." Teaching methods blend traditional lectures and seminars with practical sessions conducted in the university's dedicated Nutrition Suite and BASES-accredited Exercise Physiology Laboratories.
Research Focus: The BSc (Hons) Nutrition (with a Placement Year) program at St. Mary's University is fundamentally driven by the active research interests and extensive professional expertise of its academic staff. Lecturers are deeply engaged in cutting-edge research across various facets of nutritional science, ensuring that the curriculum is consistently current and grounded in evidence-based practice. Key research areas explored within the department frequently include the role of diet in preventing and managing chronic diseases, the effectiveness of public health nutrition interventions, the influence of nutrition on athletic performance, and the burgeoning field of nutrigenomics, which examines the interaction between genes and diet. Students are actively encouraged to develop their critical inquiry and independent research skills, culminating in their final-year "Research Project." This substantial project allows them to undertake a focused investigation into a specific nutritional question under the guidance of faculty members who are at the forefront of contemporary nutritional science, often integrating insights gained from their placement experiences.
Industry Engagement: Industry engagement is a cornerstone of the BSc (Hons) Nutrition (with a Placement Year) program at St. Mary's University, strategically designed to maximise student employability and provide invaluable real-world experience. The defining feature is the compulsory year-long work placement, typically undertaken between the second and final academic years. This provides students with direct, immersive exposure to professional environments within various sectors, including community and public health organisations, health education initiatives, and the dynamic food industry. Past students have secured placements with notable organisations such as Action on Sugar, The Food Standards Agency, and School Food Matters, offering unparalleled opportunities for practical application of academic knowledge and the development of crucial professional networks. The university's dedicated Employability Service provides comprehensive support in securing and succeeding in these placements, ensuring students are well-prepared for the transition from academia to the professional world.
Global Perspective: The BSc (Hons) Nutrition (with a Placement Year) program at St. Mary's University intrinsically incorporates a strong global perspective, acknowledging the universal significance of nutrition for health and the interconnected nature of global food systems. The curriculum addresses public health nutrition issues that transcend national boundaries, examining international dietary guidelines, global food policies, and the complex challenges of malnutrition and food security in diverse populations worldwide. The program's dual accreditation by the Association for Nutrition (AfN) in the UK and the Hong Kong Nutritionists Society (HKNS) underscores its international relevance and the broad recognition of the qualification. Furthermore, the comprehensive understanding gained through both academic study and the professional placement year, which may involve working in internationally-focused organisations or with diverse populations, prepares graduates for careers that contribute to global health initiatives, international food sustainability, or research with a worldwide impact.
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 (with a Placement Year) at St. Mary's University, Twickenham, offers graduates a scientifically robust education in human nutrition, significantly enhanced by a year of invaluable practical experience. The program's curriculum, encompassing human physiology, biochemistry, food science, and public health nutrition, equips students with comprehensive knowledge and critical skills. The integrated placement year provides a crucial opportunity to apply theoretical learning in real-world settings, build professional networks, and develop commercial awareness, making graduates highly competitive. Critically, the program's accreditation by the Association for Nutrition (AfN) ensures eligibility to register as an Associate Nutritionist, paving a direct path to professional recognition.
Registered Associate Nutritionist (AfN): Graduates are eligible to register with the Association for Nutrition. With the added practical experience from their placement, they are well-prepared to 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 for local authorities, NHS trusts, government departments, or international charities. Their placement year often provides direct experience in health promotion and community interventions.
Food Technologist / New Product Developer: Armed with a strong understanding of food science, nutrition, and potentially gaining experience in food industry settings during their placement, graduates can work 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. A placement in a sports club or performance centre would provide invaluable hands-on experience in this field.
Nutrition Researcher: Graduates can pursue careers in academic or scientific research within universities, research institutes, or government bodies. The placement year can provide a taste of research environments and methodologies, strengthening their profile for roles involving designing and conducting studies to investigate the relationship between diet, health, and disease.
Health Improvement Practitioner / Health Coach: Working in public health or community settings, graduates educate individuals and groups on healthy eating and lifestyle choices. The practical experience from their placement year would be highly beneficial in their ability to motivate behavioural change and provide practical, real-world advice.
Nutrition Writer / Media Specialist: Graduates can leverage their scientific knowledge and communication skills, potentially honed through a placement in a communications or health education role, to translate complex nutritional information into accessible content for health publications, online platforms, or health-focused media.
Clinical Nutrition Assistant / Support Worker (with further training options): While not a direct 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. A placement in a hospital or clinic setting would offer direct exposure to clinical practice.
Food Industry Consultant: With their academic expertise and practical experience gained during their placement in the food sector, graduates can offer their knowledge 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 robust scientific understanding of nutrients, their impact on the body, and potentially having developed strong communication skills during their placement, can find roles in the pharmaceutical or medical sales industries, promoting nutritional supplements, medical foods, or health-related products to healthcare professionals.
