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Nutrition Taster Days
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Nutrition Taster Days

Mon 30 Oct to Thu 2 Nov

The Nutrition at Ulster Taster Days will give you a chance to meet the course team and take part in lectures and practical classes

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Graduates from this course have gained employment with a wide range of organisations

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

Graduates from this course are employed in many different roles

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


In this section

The BSc Hons Dietetics produce graduates who are eligible to apply for registration as a Dietitian with the Health and Care Professions Council (HCPC)


The programme provides training for careers in dietetics. Registered Dietitians (RDs) are uniquely qualified to translate scientific information about food into practical dietary advice.

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About this course

In this section


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

The programme therefore 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 is monitored. Classes are not usually scheduled on a Wednesday afternoon to facilitate sports events.

Start dates

  • September 2018
How to apply


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.

In this section

Year one

Bioanalysis for Nutrition

Year: 1

This module develops an understanding in fundamental aspects of bioanalysis for the life and health sciences. The module introduces modern analytical technologies applied to the analysis of biomolecules including; chromatography, electrophoresis, spectroscopy, mass spectrometry and immunochemical analysis.


Year: 1

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

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

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 in Practice

Year: 1

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

Biostatistics and study skills for nutrition

Year: 1

This module provides an introduction to the basic statistical methods essential to scientific analysis and the use of selective software packages for the analysis and presentation of data. It provides an introduction to learning in a university setting, including information retrieval and handling, as well as communication and presentation. Teaching methods include lectures, computer laboratory classes and tutorials.

Psychology Applied to Health

Year: 1

The focus of this module is to introduce psychological perspectives to examine contemporary health issues. The module will introduce students to the field of health psychology, and provide an awareness of the role of psychological theory to understand health behaviour. Important themes are the relationships between human behaviour and health outcomes, and the importance of psychological processes to understand and change health behaviours.

Year two

Clinical biochemistry

Year: 2

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


Year: 2

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


Year: 2

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

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

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

This module is designed to promote an understanding of the fundamentals of body composition and the principles, uses and limitations of anthropometry and dietary assessment methodology for the evaluation of nutrient intake data and nutritional status of individuals and groups.

Nutrition Through the Lifecycle

Year: 2

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

Biosciences for Nutrition

Year: 2

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

This module uses formal teaching methods incorporating practical and skills based learning to prepare the students for placement and for a professional career.

Year three

Health Promotion and Nutrition Education

Year: 3

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

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

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

Diet Therapy

Year: 3

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

This module gives an integrated overview of nutrition and food research 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.

Human Nutrition Research Project

Year: 3

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 within the field of human nutrition under the supervision of member of academic or academic related staff.

Year four

Dietetics Clinical Placement 1

Year: 4

This module is a 14 week dietetics clinical placement within a dietetics department approved for training student dietitians, incorporating tutorials and seminars as appropriate. It will allow student dietitians to begin developing the skills and knowledge required for effective dietetics practice.

Dietetics Clinical Placement 2

Year: 4

This module is a 14 week dietetics clinical placement within a dietetics department approved for training student dietitians, incorporating tutorials and seminars as appropriate. It will allow student dietitians to demonstrate competency in the skills and knowledge required for effective dietetics practice.

Dietetic Clinical Competency

Year: 4

This synoptic module allows students to demonstrate competence in clinical dietetics practice by the integration of academic and placement modules completed throughout the course.

Dietetic Professional Competency

Year: 4

This synoptic module allows students to demonstrate competence in professional dietetics practice by the integration of academic and placement modules completed throughout the course.

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.

In this section

A level

Grades BBB (to include 2 subjects from Chemistry, Physics, Mathematics, Biology, Home Economics of which Chemistry is preferred). Applied Science Double Award acceptable.


Pass overall BTEC Extended Diploma with DDM to include at least 9 distinctions (science-based BTECs only).

Irish Leaving Certificate

Irish Higher level grade profile H3, H3, H3, H3, H3 including 2 subjects from Maths, Chemistry, Biology, Physics and Home Economics.

Applicants are also required to have Irish Leaving Certificate Higher Level English and Maths grade H6 or above OR Irish Leaving Certificate Ordinary level English and Maths grade O4 or above.

International Baccalaureate

Overall International Baccalaureate 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.

Access to Higher Education (HE)

Pass Access course with an overall mark of 70% to include a minimum of 70% in all level 3 modules (only science-based programmes are acceptable).


You must satisfy the General Entrance Requirements for admission to a first-degree course and hold a GCSE pass in English Language at grade C (or grade 4) or above (or equivalent).

You must also hold GCSE passes at grade C (or grade 4) or above in Mathematics and Chemistry or Double Award Science.

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

The minimum requirement for this course is Academic IELTS 7.0 with no band score less than 6.5.

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

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.

For further information regarding combination offer requirements, please contact Faculty Office staff on T: +44 (0) 28 7012 4159 or E:

Satisfactory performance in the HPAT-Ulster selection test is also required. More information on the Health Professions Admissions Test can be found at Please note that there is a cost to undertake the test.

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 at registration. Vaccinations will be administered by the campus nurse and will incur a small charge.

Teaching and learning assessment

Assessment methods include formal examinations, class tests and structured coursework.

Exemptions and transferability

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

Careers & opportunities

In this section

Graduate employers

Graduates from this course have gained employment with a wide range of organisations. Here are some examples:

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

Job roles

Graduates from this course are employed in many different roles. Here are some examples:

  • 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 in the National Health Service 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

On completion of all the academic components in Year 3, students underake 2 x 14 week Dietetics Clinical Placements at approved settings.

Professional recognition

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.

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.


How to apply Request a prospectus

Applications to full-time undergraduate degrees at Ulster are made through UCAS.

Unfortunately, Ulster University is not it in a position to accept applications from students from England, Scotland or Wales due to regulations issued by the Department of Health Northern Ireland. For more info click here.

Start dates

  • September 2018

Fees and funding

In this section

Fees (per year)

Important notice - fees information Please note fees displayed are for 2017/18 Academic Entry. Fees are correct at the time of publishing. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
View Ulster University’s 2017 fees policy

Scholarships, awards and prizes

Students who gain an average mark of greater that 70% are eligible to be included on the annual Dean's list in years 1 and 2.

Prizes are awarded for the best overal student in final year, the best final year research project and the student who performs best in final post clinical Dietetics placement examinations.

Additional mandatory costs

All students are health screened and must get the appropriate vaccinations. The health screening and vaccination programme will cost approx. £35 - 155 depending on the vaccinations required.

The criminal record check through AccessNI currently costs £33.

There is also a fee to take the HPAT test: the fee to take the January 2017 test was £109

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.


Faculty Office

T: +44 (0)28 7012 4159


Course Director: Professor Mary Ward
T: +44 (0)28 7012 3076