This is an intensive course suitable for graduates with a scientific background wishing to pursue a career as a dietitian. The course provides teaching and learning in food, nutrition, dietetics and relevant disease aetiology, pathology and management. Additionally, clinical skills, research skills and public health are embedded in the course. Through successful completion of the course, which includes 3 compulsory practice placements, students develop the necessary knowledge and skills to provide eligibility to apply to the register of health professionals who meet the Health and Care Professions Council (HCPC) standards for training, professional skills and behaviour.
Year 1: Autumn semester: Integrated clinical dietetics 1 (groups); assessment of nutritional status; nutrition, food science and catering placement 1. Spring semester: Integrated clinical dietetics 2 (individuals); public health and epidemiology; advanced pathology and clinical management of disease. Summer semester: Placement 2; preparation for placement 3. Year 2; Autumn Semester: Placement 3.
Course Additional Entry
A 2.1 Honours science degree; suitable science degrees include biomedical science, human nutrition, nutritional science, biochemistry, physiology, human biology and pharmacology. A substantive component of biochemistry and human physiology is required, including cell biology concerning cell structure and intracellular activities; concepts of cell theory, an understanding of the fundamentals of biological chemistry required for the study of biosciences at a higher level; key biochemical molecules and their role in cellular activities; physiological processes concentrating on the organ and systems level. Normally successful applicants have studied this at level 5 in their degree. A nutritional studies component at degree level covering the basis of nutritional science including macro and micro nutrients and their role in the diet; the nutritional composition of foods; and the links between diet and disease is also required.
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