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Programme Specification for BSc (Hons) Human Nutrition
This document applies to Academic Year 2021/22 onwards
Table 1 programme specification for BSc (Hons) Human Nutrition
1. Awarding institution/body University of Worcester
2. Teaching institution University of Worcester
3. Programme accredited by The Association for Nutrition
(single honours only – subject
to approval)
www.associationfornutrition.org
4. Final award or awards BSc (Hons)
5. Programme title Human Nutrition
6. Pathways available Single and Joint Honours Bachelor of Science
7. Mode and/or site of delivery Campus-based taught course delivered on the sites and
with the resources of the University of Worcester.
8. Mode of attendance and Full time over three years.
duration
9. UCAS Code B400
10. Subject Benchmark • QAA Benchmark Statement: Biosciences (2019)
statement and/or • QAA Benchmark Statement: Agriculture,
professional body statement Horticulture, Forestry, Food, Nutrition and Consumer
Sciences (2019)
• QAA Benchmark statement Dietetics (Pre-
registration; 2019)
11. Date of Programme July 2021
Specification preparation/ August/September 2021 – AQU/School amendments
revision
12. Educational aims of the programme
Our mission is to provide an outstanding experience for students; allowing them to develop the
cognitive, practical, and professional skills needed to practice as an evidence-based nutritionist
in the modern scientific world.
The course is open to people of all ages because a passion for nutrition can strike at any time of
life; but further the University has a strong commitment to widening participation in higher
education and students without the conventional entry qualifications will be considered on their
merits and previous life achievements.
We offer a broad experience of nutritional concepts to suit a wide range of interests and
vocations, ranging from:
• from Farm to Fork
• from Mouth to Metabolism
• from the Young to Old
• from Sickness to Health
• from Individuals to Populations
These are combined with a strong emphasis on professional and practical skills sought by
employers allowing students to enter postgraduate study or a wide range of careers in areas
such as healthcare, or the food industry as demonstrated by previous graduate destinations. In
conjunction, there is a strong emphasis of building transferable skills that not only engender
greater success at university and beyond, but frequently become a professional skill in
themselves when motivating and supporting clients to make changes in their lives.
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The focus on ‘hands on’ practical work provides students with useful skills, sought after by
employers, to maximise the potential for success in their future careers, possibly in the NHS or
industry.
In particular, the course aims to:
1. Provide a broad practical laboratory curriculum across nutritional sciences.
2. Create a supportive learning environment which acknowledges and responds to the
diversity of student backgrounds and experiences, and which gives all students the
opportunity to realise their academic potential.
3. Provide students with an informed opportunity to study nutrition at a depth and level
appropriate to honours degree standard.
4. Enable the development of professionalism, team working and leadership skills, and
the essential skills of time management and task prioritisation.
5. Support students in the development of intellectual skills of critical evaluation,
scientific analysis and synthesis of ideas, in order for them to be able to optimise their
skills of thinking and reflection.
6. Foster a spirit of enquiry, scepticism and scientific discipline to enable students to
critically evaluate published research and to design and undertake an independent
research project of their own.
7. Develop highly motivated employable students with the intellectual and practical
skills, and resilience necessary to succeed in a developing and challenging employment
environment.
8. Encourage students to develop a range of nutrition-specific and transferable skills
relevant for graduate employment and/or postgraduate study in the biological sciences.
13. Intended learning outcomes and learning, teaching and assessment
methods
Intended learning outcomes
Table 2 Intended Learning Outcomes for the course
Knowledge and Understanding
LO On successful completion of the named award, students will be able to: Module Code/s
No.
demonstrate a broad knowledge base, linked to a critical understanding, of a BION3302
1 range of nutrition and biology-based concepts and principles at a variety of BIOL3002
biological levels (from sub-cellular to individuals and populations);
2 record and analyse data in the field and/or the laboratory; ensure validity, BION2108
accuracy, calibration, precision, & replicability; BIOL3002
Demonstrate an understanding of how to prepare, interpret and present data,
3 using appropriate qualitative and quantitative techniques, including BIOL3002
programmes that can be used to manipulate data, perform inferential
statistical analysis, and present the data visually;
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demonstrate an awareness of professional integrity and standards, including
4 the use of: codes of ethics and professional conduct; Good Laboratory BION3302,
Practice (GLP) for data collection, recording and interpretation; and BIOL3003
Intellectual property (including plagiarism).
Cognitive and Intellectual skills
LO On successful completion of the named award, students will be able to: Module Code/s
No.
5 design, execute, critically evaluate, and present original, hypothesis-driven BION3302
investigations; these may be carried out individually or in groups; BIOL3002
create a reasoned argument from a diverse range of evidence-based
6 information, demonstrating proficiency in analysing, evaluating, and BION3304
synthesising such information and data; whilst acknowledging relevant BIOL3002
concepts where appropriate.
apply reasoned arguments creatively to solve problems using the most
7 appropriate method, whilst stating any inherent assumptions, hypotheses, BION3303
and limitations; apply such abilities to make decisions in complex and BIOL3002
unpredictable contexts;
demonstrate the ability to reflect on their individual and team performance; BION3302
8 their ability to self-manage and apply skills for lifelong learning; and to work BIOL3002
towards targets for personal, academic, and professional development;
Skills and capabilities related to employability
LO On successful completion of the named award, students will be able to: Module Code/s
No.
apply a range of techniques and evidence-based information to assess the BION3302
9 nutrition-related health status of an individual. BION3304
apply a range of behaviour change models, using appropriate inter-personal BION3302
10 skills whilst displaying social perceptiveness and sensitivity. BION3303
BION3304
demonstrate proficiency in planning an ethical and safe nutritional
intervention on either an individual or public basis; recognising their own BION3302
11 limitations and the need for an inter-disciplinary team; being able to identify BION3303
when a project needs to be suspended; engage with appropriate post factum BION3304
learning.
display competence in assessing the effect on food of production methods
12 and processing in terms of quality, safety, acceptability, compliance with the BION2108
law, and consequences to nutrient composition and the risks to long-term BION3302
health.
Transferable/key skills
LO On successful completion of the named award, students will be able to: Module Code/s
No.
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demonstrate competence in applying a range of information and data BION3302
13 processing skills; attention to detail and proof-reading skills; computer literacy BIOL3002
such as the use of word processors, spreadsheets, and presentation
software;
BION3302
communicate effectively using a variety of formats and approaches; showing BION3303
14 interpersonal skills, digital literacy, and citizenship; the ability to receive and BIOL3002
respond to a variety of interactions in a convention-appropriate, grammatically
correct manner;
show self-manage, applying such attributes as: working independently, time BION3302
15 management, organisational, enterprise and knowledge transfer skills; BIOL3002
exercise of initiative and personal responsibility; self-improvement by
continuing professional development;
display a flexible approach to work: being able to work co-operatively with BION3303
others; the ability to take different roles within the team; identify individual and BIOL3002
16 collective goals and responsibilities and perform in a manner appropriate to
these roles; recognise the importance of leadership; and respond
appropriately to equal opportunities and diversity issues;
.
Learning, teaching and assessment
For 2021/22, the majority of teaching sessions are face to face on campus. Lectures or lecture
workshops for some modules will be delivered online either ‘live’ or pre-recorded. Individual and
small group tutorials will be arranged online as this has proven to be convenient and popular
with students.
The University places a strong emphasis on enabling students to develop the independent
learning capabilities, spirit of enquiry and sense of aspiration that will equip them for lifelong
learning and future employment, as well as academic achievement.
A mixture of independent study, teaching and academic support through the personal academic
tutoring system enables students to reflect on progress and build up a profile of skills,
achievements and experiences that will support them to flourish and be successful in their
chosen career.
Learning outcomes and combined subject degrees (joint, major, and minor pathways):
• Joint Pathway
Students following a joint pathway will have met the majority of the learning outcomes for
both subjects, although the range of knowledge and discipline specific understanding in
terms of options or specialisms will be more restricted than for a single or major Honours
student.
• Major Pathway
Students following a major pathway will have met the learning outcomes for the subject
but will have focused their studies in relation to subject options or specialisms.
• Minor Pathway
Students following a minor pathway will have met some of the learning outcomes for the
subject (as indicated by the modules studied), and will have focused the development of
their knowledge, understanding and subject specific skills in particular aspects of the
discipline.
Teaching
The Human Nutrition course employs a broad range pedagogic approaches to stimulate
knowledge acquisition, cognitive development, and both professional and transferable skill
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