Dietetics

About this course

About

As well as providing impartial advice about nutrition and health, dietitians are involved in the prevention and treatment of nutrition-related problems and in the dietary treatment of disease. This course provides a sound background in nutrition, the scientific study of the foods we eat, the nutrients contained within foods and the fate of the nutrients when foods are eaten, and the effect of diet on health and well-being.

Therefore, this course includes the study of the science of nutrition and dietetics, the supportive sciences of chemistry, biochemistry, physiology, anatomy, biology, immunology, genetics, pharmacology, pathology, food science, epidemiology and statistics, as well as inputs from the social sciences, such as sociology, psychology, communication and management.

The number of places available on the dietetics course is limited by the availability of dietetics clinical placements.

Attendance

This is a four year full-time course with a compulsory placement year.

Typically there are 20-25 timetabled hours per week between 9.15am - 5.05pm Monday - Friday, including lectures, tutorial and seminars.

During your placement, you will be expected to work on a full-time basis.

Start dates

• September 2023

Teaching, Learning and Assessment

You will be taught through a combination of lectures, tutorials, seminars and practical sessions allowing you to gain a deep understanding of the subject.

We will assess your learning through a variety of methods including class tests, case studies, projects, examinations, workbooks, presentations, literature-based assignments and project reports.

In Year 3, you will also get the opportunity to work alongside an academic member of staff within the world-renowned Nutrition Innovation Centre for Food and Health to undertake an independent research project.

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (20%) or Lecturers (55%).

We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) by Advanced HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.

The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise.  The precise staffing for a course will depend on the department(s) involved and the availability and management of staff.  This is subject to change annually and is confirmed in the timetable issued at the start of the course.

Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.

Figures correct for academic year 2021-2022.

Modules

Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Year one

Biochemistry

Year: 1

Status: C

This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail

Human Physiology & Anatomy

Year: 1

Status: C

This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.

Medical Cell Biology

Year: 1

Status: C

This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.

Chemistry and Pharmacology

Year: 1

Status: C

This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.

Practical and Laboratory Skills

Year: 1

Status: C

This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.

Fundamentals of Nutrition Science

Year: 1

Status: C

This introductory module presents the basic scientific concepts of human nutrition, introduces health psychology theories related to diet and exercise behaviours, and provides a general introduction to learning in a university setting, including scientific information retrieval, and handling. It also introduces the basic statistical methods essential to scientific analysis and informs on the use of specific software packages for the analysis and presentation of data. Teaching methods include lectures, computer laboratory classes and tutorials.

Year two

Clinical biochemistry

Year: 2

Status: C

This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.

Pathophysiology

Year: 2

Status: C

This module is designed to provide understanding of key concepts in pathology sufficient to underpin further study in the biomedical sciences

Immunology

Year: 2

Status: C

This module is designed to provide students with an understanding of the key concepts in immunology sufficient to underpin further study in the biomedical sciences

Food science

Year: 2

Status: C

The module provides an integrated overview of food science and technology including principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

Epidemiology and statistics

Year: 2

Status: C

This module is designed to provide understanding of key concepts in epidemiology and statistics sufficient to underpin further study in nutrition science.

Assessment of Nutritional Status

Year: 2

Status: C

This module is designed to promote an understanding of the fundamentals of nutritional assessment through directed learning on anthropometry, body composition and dietary assessment methodologies. Students will gain practical skills in the measurement and collection of anthropometry and dietary intake data.

Nutrition Through the Lifecycle

Year: 2

Status: C

This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.

Biosciences for Nutrition

Year: 2

Status: C

This module introduces Nutrition students to the basic concepts of Pharmacology, Genetics and Microbiology, sufficient to underpin further study.

Dietetics Professional Practice UG

Year: 2

Status: C

This module uses formal teaching methods incorporating practical and skills based learning to prepare the learners for practice-based learning experiences and for a professional career.

Year three

Health Promotion and Nutrition Education

Year: 3

Status: C

This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling.

Biochemistry and Molecular Nutrition

Year: 3

Status: C

This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Clinical Nutrition

Year: 3

Status: C

This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.

Diet and clinical medicine

Year: 3

Status: C

This module provides an integrated study of the role of diet therapy in the treatment of disease. Building on the concepts developed in module NUT503 Clinical Nutrition in semester 1, it explores the rationale for and application of dietary modifications for patients with specific diseases and the means of evaluating dietary treatments. This knowledge is integrated with an understanding of the medical aspects of common disease states.

Nutrition Research Methodology

Year: 3

Status: C

This module gives an integrated overview of nutrition and food research (which includes sports nutrition) as the basis for advancing knowledge to inform practice in dietetics, the production and promotion of foods for commerce and health, and future research. The value of the scientific literature, and the rationale and inherent limitations of research are explained. Quantitative research methodology and a selected range of experimental approaches are described and critically evaluated. The module includes practical sessions, seminars, tutorials, a literature review, and a presentation.

Food, Nutrition and Dietetics Research project

Year: 3

Status: C

This module provides experience of the research process and involves the final planning, organisation, conduct, critical analysis and reporting of a substantial, independent, original, research study undertaken in the field of Food & Nutrition, Human Nutrition, Sports Nutrition and Dietetics under the supervision of a member of academic or academic related staff.

Year four

Dietetics Practice-Based Learning 1

Year: 4

Status: C

This is a 14-week practice-based learning module within a dietetics department approved for training learners, incorporating tutorials and seminars as appropriate. It will allow learners to begin developing the skills and knowledge required for safe and effective dietetic practice.

Dietetics Practice-Based Learning 2

Year: 4

Status: C

This module is a 14-week practice based module within an integrated health care setting and/or public health environment approved for training dietetic learners. This module incorporates practical experience with solution-focused tutorials and seminars using model and process for nutrition and dietetics practice to integrate theory and practice. It will allow learners to demonstrate competency in the skills and knowledge required for effective and safe dietetics practice with transferable employability skills to work in a patient-centred manner to demonstrate clinical competency and become a competent practitioner who can deliver effective, evidence-based and quality-driven care.

Dietetic Clinical Competency

Year: 4

Status: C

This module allows learners to demonstrate clinical competence by the application and integration of academic and learning from practice based experiences completed throughout the course.

Dietetic Professional Competency

Year: 4

Status: C

This module allows students to demonstrate competence in professional dietetics practice by the integration of academic and practice-based learning modules completed throughout the programme.

Standard entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

A level

Grades BBB (to include 2 subjects from Chemistry, Physics, Mathematics, Biology, Nutrition & Food Science of which Chemistry is preferred). Applied Science Double Award and Life & Health Sciences Double Award are acceptable.

BTEC Award profile of D (to include subject requirements) plus A Level Grades BB to include 1 core science subject from Biology, Chemistry or Physics.

Applied General Qualifications

Science-based BTECs only - contact Admissions Office for details

QCF Pearson BTEC Level 3 Extended Diploma

Award profile of DDD (to meet subject requirements)

RQF Pearson BTEC Level 3 National Extended Diploma

Award profile of DDM (acceptable optional units 8 - 14, 17 - 22)

QCF Pearson BTEC Level 3 Diploma

Award profile of DD (to meet subject requirements) plus A Level Grade B

RQF Pearson BTEC Level 3 National Diploma

Award profile of DM (acceptable optional units 8 - 14, 17 - 22) plus A Level Grade B

QCF Pearson BTEC Level 3 Subsidiary Diploma

Award profile of D (to include 3 distinctions and subject requirements) plus A Level Grades BB to include 1 science from Chemistry, Physics, or Biology.

RQF Pearson BTEC Level 3 National Extended Certificate

Award profile of D (acceptable optional units 8 - 14)) plus A Level Grades BB to include 1 science from Chemistry, Physics, or Biology.

Irish Leaving Certificate

Grades H3, H3, H3, H3, H3 to include 2 subjects from Maths, Chemistry, Biology, Physics and Home Economics.

You are required to achieve a minimum of Grade H6 if studied at Higher Level or O4 if studied at Ordinary Level in Maths and English.

Irish Leaving Certificate UCAS Equivalency

• View tariff point chart

Tariff point chart

International Baccalaureate

Overall IB profile minimum 26 points to include at least 13 at higher level and to include two subjects from Maths, Chemistry, Physics, Biology, Home Economics at Higher level.

Higher or Subsidiary level in English Language and Maths at Grade 4 or above.

Access to Higher Education (HE)

Pass Access course with an overall mark of 65% to include a minimum of 65% in all level 3 modules (only science-based programmes are acceptable). To include a 20 credit Level 2 Mathematics module, passed at 40% or successful completion of NICATS Mathematics as part of the pre-2021 Access Diploma

GCSE

For full-time study you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass at grade C/4 or above in English Language. You must also hold a GCSE pass in Mathematics and Chemistry or Double Award Science at grade C/4 or above (or equivalent).

Level 2 Certificate in Essential Skills- Communication will be accepted as equivalent to GCSE English.

Please note that for purposes of entry to this course the Level 2 Essential / Key Skill in Application of Number is NOT regarded as an acceptable alternative to GCSE Maths.

English Language Requirements

English language requirements for students whose first language is not English

The minimum requirement is Academic IELTS 7.0 with no band score less than 6.5. Graduates must be able to communicate in English to the equivalent of IELTS level 7 with no element below 6.5 to apply for registration with HCPC.

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

• English language requirements
• Your country

Additional Entry Requirements

Acceptable alternative qualifications include:

Pass HND with overall Merit to include 60 distinctions in level 5 credits/units may be specified

Pass HNC with overall Distinction to include 90 distinctions in level 4 credits/units may be specified

You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met). Examples of acceptable combinations include:

2 A Levels and BTEC Subsidiary Diploma

OCR National Diploma and BTEC Subsidiary Diploma

2 A Levels and Cambridge Technical Introductory Diploma

A Level and BTEC National Diploma

Entry to the course is to year 1 only.

As part of the selection method applicants will be required to undertake an interview. Interviews will occur after the 25 January 2023 deadline.

Entry to Dietetics is also subject to a satisfactory criminal records check (AccessNI) and medical.

In order to ensure your safety and to permit you to fully avail of the many learning opportunities provided throughout the course it is important that you have the relevant vaccinations. Not having some vaccinations may exclude you from specific types of placements or projects.

Information on the various relevant vaccinations will be made available to you at Induction (Week1). You will also be asked questions about your vaccinations on a Health Declaration form completed prior to registration. Vaccinations will be administered by the campus nurse and will incur a small charge.

Exemptions and transferability

As this is a professionally validated programme, exemptions and transferability are not normally considered.

Careers & opportunities

Graduate employers

Graduates from this course are now working for:

• National Health Service
• Food and Nutrition Industry
• Nutrition Communication
• Nutrition and Sport Industry
• Education

Job roles

With this degree you could become:

• Community Dietitian
• Acute Dietitian
• Research Dietitian
• Industry
• Health communication
• Health Promotion
• Academia

Career options

The academic content of the programme, together with the experience gained from placement, leads to excellent employment opportunities within the NHS as well as the food industry, health promotion or in nutrition overseas.

There are also opportunities for suitably qualified graduates to pursue higher degrees (MSc, MRes, MPhil, PhD) through further taught studies and/or research at both this University or at other institutions of higher education and research.

Work placement / study abroad

After passing all academic modules in Year 3, you will have the opportunity to underake two 14-week placements at approved settings. The placements, which take place within one of the five Health and Social Care Trusts in Northern Ireland, are an excellent opportunity for you to continue your personal and professional development under the supervision of experts in the field of clinical dietetics.

Professional recognition

British Dietetic Association (BDA)

Accredited by the British Dietetic Association (BDA) as delivering the approved pre-registration curriculum framework. Provides eligibility to apply for HCPC registration as a dietitian.

Health and Care Professions Council, the (HCPC)

Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.

Apply

Start dates

• September 2023

Contact

For more information visit

• Visit Faculty of Life and Health Sciences
• Visit School of Biomedical Sciences