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Public Health Nutrition - BSc (Hons) 

Course Overview

We are proud to be the only degree programme in Wales to be accredited by the Association for Nutrition professional body.  This means graduates are eligible for direct entry to become Associate Nutritionists and use the letters AssocNutr after their name.  Then after a few years of relevant employment can become full Registered Nutritionist using the letters RNutr after their name.  This prestigious quality marker enables graduates to be recognised as professionally trained and regulated Nutritionists. For more information visit http://www.associationfornutrition.org/.

Course Content

Foundation Year (Year 0):
This programme can incorporate a foundation year (year 0) for those students who aspire to enrol onto the first year of a science based honours degree programme within the Cardiff School of Health Sciences, who have not achieved the standard entry requirements, or who have not studied subjects that provide the necessary background within the scientific disciplines required to enter the first year of the chosen honours degree programme.

Students wishing to undertake the foundation year will apply for the degree programme they intend to progress to, using the relevant UCAS code listed on this course page (under Key Facts) and apply for entry point 0 on the UCAS website. As such, students following the foundation route will take an extra year to complete their honours degree.

Further information about the foundation year can be found by clicking here.

Degree:

The course successfully meets the curriculum recommended by the Association for Nutrition professional body.  In addition it benefits from shared modules from the Dietetics and Food Science programmes.  In years 2 and 3, students are supported by the personal tutor to choose the modules which will best fit with their future career plans.

Year One:

  • Introduction to Public Health Nutrition
  • Nutrition (Macro and micronutrients)
  • Introductory Biochemistry
  • Human Anatomy and Physiology
  • Professional Skills and Studies
  • Food Studies
  • Food preservation and sensory analysis

Year Two:

  • Communication
  • Nutritional Assessment
  • Research Methods
  • Public Health Nutrition A (Lifespan nutrition)
  • Food Quality and Legislation (Recommended for Employment in the Food Industry) 
  • New Product Development 1 (Recommended for Employment in the Food Industry)
  • Health Sociology
  • Health Psychology
  • Nutritional Biochemistry and Physiology

You will also be encouraged to undertake a period of relevant work experience between year two and three.  Recent students have undertaken a paid 12 month placement with Waitrose, nutritional analysis for Sports Wales,  volunteer teaching assistant (GSCE Food and Nutrition), lay facilitator for the Childhood obesity programme MEND and delivering weekly sessions with a local family on physical activity and nutrition.

Year Three:

  • Contemporary Nutrition
  • Global Nutrition
  • Health Promotion
  • Nutrition and the Consumer
  • Independent Study
  • Public Health Nutrition B (Employability)
  • Dissertation
  • New Product Development 2 (Recommended for Employment in the Food Industry)
  • Nutrition in Sport and Exercise 
  • Sustainable Food Issues.

Learning & Teaching

The course is taught by experienced Registered Nutritionists, Dietitians and Sports and Exercise Nutritionists with experience of working primary and secondary NHS care, public health, industry, overseas development and with sports teams and elite athletes.  They use these experiences to bring real-life examples to their teaching with plenty of opportunities for case studies and practical tutorial tasks.

We make full use of our consumer kitchen facilities where students regularly work in pairs to produce a days menu for a person with specific dietary, social and health needs.  This enables students to gain values skills in meal planning and portion size estimates.

Anthropometry is taught using the sports physiology laboratories to enable students to gain valuable skills in core practical skills in a professional environment.

Assessment

Professional training in Nutrition suits a wide range of assessment methods. There are some exams especially in year 1 but we much prefer to assess students using a wider range of strategies including group presentations, professional portfolios, dietary analysis reports, videoed teaching sessions, group nutrition interventions with the general public, communication case studies and a mock job interview.  We listen to student and employer feedback and regular review assessments to ensure they are focusing on the skills most valued by employers.

Employability & Careers

Public health nutritionists work in health improvement, with groups or communities to promote health, well being and reduce inequalities.

The role might involve working with low income groups, pregnant women or in communities requiring specific health interventions related to nutrition. Our graduates have gone onto deliver nutrition interventions in public health teams and for local councils.  Others have used their skills of nutritional analysis to improve the provision of school meals. 

Other career opportunities are within NHS Trusts, health promotion or Government Departments. Public health nutritionists may also work with charities or in the food industry, either with manufacturers or retailers.

There are also international opportunities for appropriately qualified nutritionists in emergency relief or development projects in low-income countries.

Our graduates have used their skills in New Product Development to secure employment in the food industry while others have joined food-related graduate training schemes.  Every year some progress into post-graduate study either in research, teacher training or to train to become an NHS Dietitian.

Entry Requirements

Foundation route:

Applicants should normally have five GCSEs including Mathematics, Science and English Language (or Welsh First Language) plus one of the following:

  • 120 points from at least 2 A-Level qualifications or their equivalent at an appropriate standard for entry into Higher Education at Year 1, but in subject areas which fail to meet the entry requirements for their intended undergraduate degree programme.
  • 120 points from at least 2 A-Level qualifications or their equivalent in subject areas relevant for their intended undergraduate degree programme, but at a standard which fails to meet the entry requirements to Higher Education at Year 1.
  • Prospective students who do not meet the above criteria may be considered on an individual basis and may be called for interview.

For specific information on entry requirements, please refer to the UCAS website.

Degree:

Applicants should have five GCSE passes, including English Language, Maths and Science, and one of the following:

  • 240 points from at least three A Levels / Scottish Advanced Highers to include a grade C at Biology, and a grade C preferably in Food Technology or Chemistry, but another Science will be considered (acceptable Sciences - IT, Maths, Physics, and Environmental Science). General Studies excluded
  • BTEC QCF Extended Diploma in Science (covering Biology and Chemistry) Merit Merit Merit or 240 points
  • 240 points from the Irish Leaving Certificate at Highers to include 4 x B2 grades within Biology, preferably Food Technology or Chemistry, but another Science will be considered (acceptable Sciences - IT, Maths, Physics, and Environmental Science)
  • Pass Access with 45 credits at Level 3 to include Biology and Food Technology or Chemistry
  • 240 points from the Welsh Baccalaureate to include a grades C at Biology A level, and preferably in Food Technology or Chemistry, but another Science will be considered (acceptable Sciences - IT, Maths, Physics and Environmental Science), Core considered as a fourth subject

If your qualification isn't listed above, please refer to the UCAS website.

If you do not meet the above entry requirements, the ‘Foundation leading to BSc Health Sciences’ is available one year full-time and will provide you with a relevant qualification that will allow you to progress to this degree upon successful completion. For further information about the Foundation course, please click here.

Selection Procedure:
Selection is usually on the basis of a completed UCAS application and where relevant an interview.

Key Facts

Accredited by: Association for Nutrition

UCAS Code(s): B490
Foundation students should also use this UCAS code and apply for entry point 0 on the UCAS website.

Place of Study:
Cardiff School of Health Sciences
Llandaff Campus

Course Length: Three years full-time or four years full-time including foundation.

How to Apply:
Applications for this course should be made online to UCAS at www.ucas.com. For further information please visit our How to Apply pages at www.cardiffmet.ac.uk/howtoapply.
 
International Applicants:
Before making an application, international students (those outside of the EU), should contact the International Office at Cardiff Met to discuss the necessary procedures in relation to studying with us. For further information visit www.cardiffmet.ac.uk/international.

Tuition Fees & Additional Costs:
For up to date information on tuition fees and the financial support that may be available please refer to www.cardiffmet.ac.uk/fees. For additional costs please refer to www.cardiffmet.ac.uk/additionalcosts

Bursaries & Scholarships:
The university also offers a bursary and scholarship scheme to help students whilst at university. To see if you are eligible, visit www.cardiffmet.ac.uk/scholarships.

Contact Us

For general enquiries please contact the Student Recruitment Team on 029 2041 6044 or email courses@cardiffmet.ac.uk

For course specific enquiries, please contact the programme leader, Hilary Wickett:
Email: hwickett@cardiffmet.ac.uk
Tel: 029 2041 6877

Come and see us
If you’d like to find out more, then why not come and see us at one of our undergraduate Open Days. To book a place, click here.

See Also:
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