Programme Specification and
Curriculum Map for Nutrition
1. Programme title Nutrition
Nutrition (Professional Practice)
Nutrition with Foundation Year
Nutrition (Professional Practice) with foundation year
2. Awarding institution Middlesex University
3. Teaching institution Middlesex University
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4. Programme accredited by
5. Final qualification BSc (Hons) Nutrition
BSc (Hons) Nutrition (Professional Practice)
BSc (Hons) Nutrition with Foundation Year
BSc (Hons) Nutrition (Professional Practice)
with foundation year
6. Academic year 2023/24
7. Language of study English
8. Mode of study Full-time and Part-time
9. Criteria for admission to the programme
All students will be recruited initially to either the BSc (Hons) in Nutrition or BSc (Hons) in Nutrition
with Foundation Year. If the student secures a placement by the end of the second year, the student
can transfer to the appropriate Professional Practice programme.
I. Candidates normally require Mathematics and English equivalent to at least GCSE grade C
as well as 112 level tariff points or equivalent from one of the following awards.
• A Levels minimum two, maximum three subjects including Biology or Chemistry at grade
B or above (BBC)
• Edexcel BTEC Level 3 Extended Diploma minimum two, maximum three subjects in
Applied Science (DMM)
• Access pass with 45 credits at Level 3 (45 merit or higher) in a Science subject; to
include 15 level 3 credits at Merit in Chemistry and Physiology.
• International Baccalaureate (28 points)
II. Overseas candidates must also be competent in English to study this course. The most
commonly accepted evidence of English language ability is IELTS 6.5 (with minimum 6.0 in
all four components).
III. Applicants can make a claim for entry onto the programme with or without advance standing
on the basis of either accreditation of prior certified learning or experiential learning.
Please refer to the programme specification for the Foundation Year for the criteria for admission to
the BSc (Hons) Nutrition with Foundation Year programme.
Applicants with a disability can enter the programme following assessment to determine if they can
work safely in the laboratory. The programme team have experience of adapting teaching provision to
accommodate a range of disabilities and welcome applications from students with disabilities.
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10. Aims of the programme
The programme aims:
• To give students a sound understanding of the scientific basis of human nutrition and nutritional
requirements from the molecular through to the population level
• To help students to gain an appreciation of the food chain and its impact on food choice
• To develop an awareness of food in a social or behavioural context at all stages of the lifecycle
• To enable students to apply the scientific principles of nutrition for the promotion of health and
wellbeing of individuals, groups and populations; recognising benefits and risks.
• To gain an understanding of professional conduct and the Association for Nutrition’s Code of
Ethics
• To develop the student’s ability to apply scientific methods and approaches to research, and
evidence-based practice
• To help students develop a range of graduate skills required for lifelong learning, effective
communication, problem solving, team-working and innovation
• To prepare students for employment in the food and nutrition industries
• To enable students to acquire the knowledge and skills required for postgraduate studies in
nutrition or related discipline
11. Programme outcomes
A. Knowledge and understanding Teaching/learning methods
On completion of this programme the successful Students gain knowledge and understanding
student will have knowledge and understanding of: through either online or on campus lectures and
1. Physiological, cellular, metabolic and seminars, laboratory work or virtual laboratory
molecular processes related to food science activities, self-study (both directed and self-
and nutrition directed) and online learning. Blended learning is
2. Nutritional requirements for individuals, utilised in modules integrating taught, self-
groups and populations directed, e-learning and learning technologies.
3. The human food chain and its impact on food
Assessment Method
choice
Students’ knowledge and understanding is
4. The social and behavioural context at all
assessed by both summative and formative
stages of the human lifecycle
assessments. Formative assessments include
5. The scientific principles of nutrition for the
online learning exercises, peer evaluation, in-
promotion of health and wellbeing
course tests and feedback of sample work.
6. Professional conduct and codes of ethics Summative assessments include seminar
related to employment as a nutritionist presentations, written assignments including
laboratory reports, and portfolios.
B. Cognitive (thinking) skills Teaching/learning methods
On completion of this programme the successful Students learn cognitive skills through either
student will be able to: online or on campus lectures and seminars, peer
1. Develop ideas through the evaluation of presentations, a research project and debates
appropriate research evidence, scientific and problem solving exercises.
concepts or principles Assessment Method
2. Apply knowledge of nutritional concepts to Students’ cognitive skills are assessed by
solve theoretical and practical problems formative and summative assessment as written
3. Apply numeracy and computer skills to solve work, examinations, online quizzes, case
problems in nutrition studies, laboratory reports and portfolios.
4. Present, analyse and critically evaluate
nutritional information and data
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C. Practical skills Teaching/learning methods
On completion of the programme the successful Students learn practical skills through laboratory
student will be able to: practical classes, virtual laboratories and video
1. Carry out a range of procedures to assess demonstrations, and undertaking a research
nutritional status project.
2. Carry out a range of analytical techniques used
Assessment Method
in nutritional science in accordance with good
Students’ practical skills are assessed
laboratory practice and health and safety
formatively and summatively by laboratory
regulations
reports, portfolios, placement reports and
3. Carry out microbiological techniques and
dissertation.
procedures used in food microbiology and
processing in accordance with good laboratory
practice and health and safety regulations
D. Graduate Skills Teaching/learning methods
On completion of this programme the successful Graduate skills are taught and embedded
student will be able to: throughout the programme. Students are
1. Communicate their ideas clearly using a introduced to employability, numeracy and
variety of media computer skills in BMS1474 Nutritional Practice
2. Work both collaboratively and with an and these skills are utilised and developed
appreciation of the skills required for within modules at each level.
leadership Students acquire graduate skills through
3. Demonstrate an autonomous and reflective reading, group work, problem-based learning
approach to lifelong learning exercises, structured and directed learning,
4. Use a range of information technologies to analysis of case studies, and through reflection,
support their learning placement and development of portfolio
5. Manage a research project and demonstrate a material.
high level of research skills.
Assessment method
6. Demonstrate a high level of numeracy and
Students’ graduate skills are assessed
problem-solving skills
formatively and summatively using written work
7. Creativity, innovation or business acumen
in the form of portfolios, and also in case
studies, presentations, project and research
work, and online examinations.
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12. Programme structure (levels, modules, credits and progression requirements)
12. 1 Overall structure of the programme
Excluding the Foundation Year, the nutrition programmes can be studied over three or four years on a
full-time basis, or part-time over a minimum of four years. They are also modularised with each
module, except the placement module, having a credit value of either 15 or 30 credits. The placement
module, which is year-long, carries 120 credit points and is normally taken in the penultimate year of a
professional practice programme. The total credit points required for each award are as follows:
o BSc Nutrition – 360 credit points
o BSc Nutrition (Professional Practice) – 480 credit points
o BSc Nutrition with Foundation Year – 480 credit points
o BSc Nutrition with (Professional Practice) Foundation Year – 600
credit points
For the Foundation Year, students will take a total of 120 credit points at level 3 and must pass all
modules to progress onto year one. Year one comprises a total of 120 credit points at level 4. For
subsequent years on the BSc, the number of credits and the levels are as follows:
1. Year 2, 120 credits at level 5
2. Final year, 120 credits at level 6
The curriculum is based on four themes, which are 1. Science 2. Food Chain 3. Social/Behaviour 4.
Health/Wellbeing and 5. Professional Conduct.
12.2 Levels and modules
Please refer to the programme specification for the Foundation Year for the modules to be taken
during the foundation year of the BSc (Hons) Nutrition with Foundation Year programme.
Level 4
COMPULSORY OPTIONAL PROGRESSION
REQUIREMENTS
All students must take all of the There are no optional Normally all modules must be
following: modules. passed but a marginal failed
BIO1400 module may be compensatable
BMS1605 in accordance with University
BMS1434 regulations.
BMS1474
BMS1514
Level 5
COMPULSORY OPTIONAL PROGRESSION
REQUIREMENTS
All students must take all of the There are no optional Normally all modules must be
following: modules. passed but a marginal failed
BMS2405 module may be compensatable
BMS2435 in accordance with University
BMS2425 regulations.
BMS2475
Level 6
COMPULSORY OPTIONAL PROGRESSION
REQUIREMENTS
Students on the BSc BMS3006 (Only for the
programmes must also take the Professional Practice
following: programmes)
BMS3336
BMS3436
BMS3446
BMS3466
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12.3 Non-compensatable modules
Module level Module code
4 None
5 None
6 BMS3006 and BMS3336
13. A curriculum map relating programme learning outcomes to modules
See Curriculum Map attached.
14. Information about assessment regulations
The assessment regulations are the general university regulations.
The minimum pass grade for a module is 40%. Overall module grades will be published using the
Middlesex University 20 point scale.
For modules with more than one assessment component, a minimum grade of 30% is required for
each component before the grades can be aggregated to determine overall module grade. If a
student achieved less than 30% in one or more components, the student is awarded an overall grade
19.
15. Placement opportunities, requirements and support
Students can go on a year-long placement in year 3 but they must secure a placement by the end of
year 2. Possible placements include public health, nutritional or food science laboratories and
research laboratories both in industry or academia.
In preparation for securing a placement, they will normally be provided with help with CV writing and
interview techniques. The University employability service and academic staff may notify students of
employers who are seeking placements. However, it is the student’s responsibility to identify and
contact suitable placement providers.
Whilst on placement, students will be nominated a placement supervisor, who is responsible for
ensuring that the student achieves the agreed learning outcomes. Additionally, an academic tutor will
be appointed to monitor a student’s progress whilst on placement. The academic will normally visit the
student at least once if feasible and have regular contact with the student and supervisor using email,
telephone or another type of communication media.
Both mentor and student will have a guide handbook to explain the requirements and students will
keep an on-going reflective diary of their experiences and also produce a critical appraisal of the
organisation they work in.
16. Future careers
A graduate with a nutrition degree could gain employment as a nutrition advisor, sports nutritionist,
food scientist, food technologist, health promotion specialist, health trainer, teacher, academic or
researcher. Other possible career opportunities include dietetics, nutritional therapy, science writing,
or product quality research. It should be noted that further education and training will be required to
embark on certain careers such as in academia, dietetics or teaching. Typical employers of nutrition
graduates include the NHS, Public Health England, food manufacturing industry, catering and
hospitality, grocery and related retailing.
A graduate can progress onto advanced study such an MSc or PhD in the field of nutrition and food
science and technology.
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17. Particular support for learning (if applicable)
• We have specialist laboratory facilities for the development of practical skills.
• Middlesex University Library will provide access to specialist journals. For ease of access for
students based at Hendon, the library has facilities for inter-library photocopying of any
articles required. Other articles may be obtained from the British Library in London where a
similar arrangement for photocopying articles exists.
• Applicants with a disability can enter the programme following an assessment of their needs,
and to determine if they can work safely in the laboratory.
• Learning resource services and facilities at Middlesex include a CAL suite and internet
access as well as English learning and Language Support.
• Learning resources and other support for modules is delivered via MyUniHub. In the specific
module area, students can find all module materials as well as other information to support
learning including video material, links to reading lists, quizzes and discussion boards.
• Departmental Graduate Academic Assistants support students with their coursework and
subject understanding in small group tutorials or on a 1:1 basis.
• Student Learning Assistants provide peer-learning support and can help students with their
work in class as well as by meeting them individually or in small groups.
18. JACS code (or other relevant coding Nutrition
system) B400
19. Relevant QAA subject benchmark group(s) Nutrition
20. Reference points
The following reference points were used in designing the Programme:
i.Middlesex University (2006) Learning Framework Document. MU
ii.Middlesex University (2016) Middlesex University Regulations. MU
iii.QAA (2016) Subject Benchmark Statement in Nature and extent of Agriculture, Horticulture,
Forestry, Food, Nutrition and Consumer Sciences. QAA (Draft document) iv.Association
for Nutrition (2014) Competency Requirements for Registered Nutritionist Registration.
Association for Nutrition.
Please note programme specifications provide a concise summary of the main features of the
programme and the learning outcomes that a typical student might reasonably be expected to
achieve if s/he takes full advantage of the learning opportunities that are provided. More detailed
information about the programme can be found in the student programme handbook and the
University
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Curriculum map
This section shows the highest level at which programme outcomes are to be achieved by all graduates, and maps programme learning outcomes against the modules
in which they are assessed.
Programme Learning Outcomes
Knowledge and understanding Practical skills
A1 Physiological, cellular, metabolic and molecular processes related to C1 Carry out a range of procedures to assess nutritional status
food science and nutrition
A2 Nutritional requirements for individuals, groups and populations C2 Carry out a range of analytical techniques used in nutritional science in
accordance with good laboratory practice and health and safety regulations
A3 The human food chain and its impact on food choice C3 Carry out microbiological techniques and procedures used in food
microbiology and processing in accordance with good laboratory practice and
health and safety regulations
A4 The social and behavioural context at all stages of the human lifecycle
A5 The scientific principles of nutrition for the promotion of health and
wellbeing
A6 Professional conduct and codes of ethics related to employment as a
nutritionist
Cognitive skills Graduate skills
B1 Develop ideas through the evaluation of appropriate research evidence, D1 Communicate their ideas clearly using a variety of media
scientific concepts or principles
B2 Apply knowledge of nutritional concepts to solve theoretical and practical D2 Work both collaboratively and with an appreciation of the skills required for
problems leadership
B3 Apply numeracy and computer skills to solve problems in nutrition D3 Demonstrate an autonomous and reflective approach to lifelong learning
B4 Present, analyse and critically evaluate nutritional information and data D4 Use a range of information technologies to support their learning
D5 Manage a research project and demonstrate a high level of research skills
D6 Demonstrate a high level of numeracy and problem-solving skills
D7 Creativity, innovation or business acumen
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Module Title Module Programme outcomes
Code by A1 A2 A3 A4 A5 A6 B1 B2 B3 B4 C1 C2 C3 D1 D2 D3 D4 D5 D6 D7
Level
Metabolic Biochemistry BIO1400 X X X X X
Cell Biology and Genetics BMS1605 X X X
Principles of Human Nutrition BMS1434 X X X X X
Nutritional Practice BMS1474 X X X X X X X X X X X X X X X X
Human Sciences BMS1514 X X X X
Nutritional Biochemistry BMS2405 X X X X X
Diet and Health BMS2435 X X X X X X X
Food and Nutrition Science BMS2425 X X X X X X X X X
Research Methods and Professional BMS2475 X X X X X X X X X X X
Development
Placement for Employability BMS3006 X X X X X
Dissertation BMS3336 X X X X X X X
Public Health Nutrition BMS3436 X X X X X X X X X X X X
Clinical Nutrition BMS3446 X X X X
Sport and Exercise Nutrition BMS3466 X X X X X X X
BSc (Hons) Nutrition (Hons) / BSc (Hons) Nutrition (Professional Practice)
Programme outcomes
A1 A2 A3 A4 A5 A6 B1 B2 B3 B4 C1 C2 C3 D1 D2 D3 D4 D5 D6 D7
Highest level achieved by all graduates
6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6
