BSc Nutrition
About this course
Nutrition is the scientific study of food and its relationship to health, examining how nutrients are absorbed, metabolised and used by the body, how dietary patterns affect disease risk, and how nutritional science can be applied to improve the health of individuals and populations. It draws on biochemistry, physiology, epidemiology and psychology, and it has become increasingly central to public health as the evidence base for dietary interventions has grown and as diet-related disease has emerged as one of the most significant burdens on healthcare systems worldwide. At Teesside University, this part-time programme provides a grounding in human anatomy and physiology alongside the core principles of nutritional science. You will develop an understanding of the mechanisms that govern the physiological processes of the major organ systems, the concept of homeostasis as the organising principle of bodily function, and the interrelationships between different physiological systems. You will also engage with the evidence base for nutritional recommendations, developing the capacity to evaluate research critically and apply nutritional knowledge in practical contexts. Graduates from nutrition programmes work across a wide range of sectors, including public health, healthcare, food manufacturing, sport and exercise, education and research. Many pursue careers as nutritionists, dietary advisers, health coaches, public health practitioners, food product developers and nutrition scientists. The registered nutritionist pathway, through the Association for Nutrition, provides a professional qualification for those working in healthcare and public health contexts. Many graduates go on to postgraduate study in nutrition, dietetics, public health or food science, and the scientific rigour of the degree is valued across the food, health and research industries.
Syllabus & Modules
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