2022/23 entry

BSc (Hons) Nutrition

Start date:

September 2022

Study mode:

Full time

Course Duration:

3 years, 4 years with placement

UCAS code:

DB64

Points required:

120

Campus:

City

Tuition fees (per year)

Home (full-time):
£9,250
International (full-time):
£16,600
Placement (home student):
£1,850
Placement (international student):
£3,650
All figures are subject to yearly increases.
Tuition fees are subject to parliamentary approval.

General enquiries:

0151 231 5090

Faculty of Science:

0151 231 2888

ScienceAdmissions@ljmu.ac.uk

International enquiries

international@ljmu.ac.uk

Send a message >

Why study Nutrition at Liverpool John Moores University?

  • Provides a holistic overview of nutrition, covering scientific, psycho-social, cultural, political and commercial aspects of health care, health promotion and nutrition aspects of food production
  • Opens up a wide range of careers within primary care organisations and clinical nutrition settings, as well as roles in education, sports and exercise and the food industry
  • Accredited by the Association for Nutrition (AfN). On graduation, this will entitle you to apply for direct entry as a Registered Associate Nutritionist
  • All staff are research-active nutrition practitioners and are involved in producing internationally recognised publications
  • Opportunity to undertake a year’s work placement
  • This degree is available to study following a foundation year​
  • International Foundation Year course available offering direct progression onto this degree programme - visit LJMU's International Study Centre to find out more

About your course

The professionally-accredited BSc (Hons) Nutrition at Liverpool John Moores University is taught by research-active staff and offers excellent employment prospects in a range of fields related to nutrition.

This interesting and engaging degree programme will enable you to understand the rapidly changing challenges facing nutrition for healthcare and promotion, nutrition for health focused food production and nutrition associated research. After graduation, career opportunities include working as a qualified nutritionist promoting healthier eating habits and lifestyles, plus diverse roles within primary care organisations, public health directorates and the multi-billion pound food industry.

With chronic diseases such as heart disease, cancer, obesity and diabetes all influenced by the diet we consume, there is a need for expert nutritionists to provide well informed and sound scientifically-based advice. This Nutrition programme has been designed to develop essential knowledge and understanding as well as intellectual, practical and transferable skills that a nutritionist would require in order to practice.

The BSc Nutrition curriculum focuses on the delivery of the five core competencies set out by the UK Voluntary Register of Nutritionists (UKVRN) as set out by the Association for Nutrition (AfN): Nutritional Science; Food Chain; Social and Behavioural Science; Health and Well-being and Professional Conduct.

During this degree, you will explore the principles of human nutrition and metabolism, and how these underpin the relationship between diet and health. You will study nutrition through the life cycle, appetite and eating behaviour, the nutritional considerations of the various socio-cultural factors affecting food choice and sports nutrition.

You will examine other food-related areas, such as how nutritional knowledge can be used to help support the development, promotion and regulation of nutrition for health related food products, functional foods and new food products. You will also gain an understanding of important aspects of food science, politics and policy.

You also have the opportunity to complete an optional full-time paid sandwich year placement, which would enable you to build professional networks and further enhance your professional skills.

"The nutrition teaching staff are immensely welcoming and supportive and have a range of complementary specialisations, each with an impressive depth of knowledge. My training has given me the confidence and expertise to make a real impact in the field"

Ben Davies, student

Professional accreditation/links

The programme is accredited by the Association for Nutrition (AfN), which is the governing body for nutrition in the UK and is recognised globally. On graduation, this will entitle you to apply for direct entry as a Registered Associate Nutritionist on the UK Voluntary Register of Nutritionists. This registration will help to identify you as a qualified, scientifically-trained nutritionist, ideal if you want to work in a range of roles within primary care organisations; public health directorates; Clinical Nutrition settings; the Food Industry; Academia; Sports and Exercise Science; international public health nutrition and a range of roles in the private sector.

Fees and funding

There are many ways to fund study for home and international students

Fees

The fees quoted above cover registration, tuition, supervision, assessment and examinations as well as:

  • Library membership with access to printed, multimedia and digital resources
  • Access to programme-appropriate software
  • Library and student IT support
  • Free on-campus wifi via eduroam

Additional costs

Although not all of the following are compulsory/relevant, you should keep in mind the costs of:

  • accommodation and living expenditure
  • books (should you wish to have your own copies)
  • printing, photocopying and stationery
  • PC/laptop (should you prefer to purchase your own for independent study and online learning activities)
  • mobile phone/tablet (to access online services)
  • field trips (travel and activity costs)
  • placements (travel expenses and living costs)

Money

  • student visas (international students only)
  • study abroad opportunities (travel costs, accommodation, visas and immunisations)
  • academic conferences (travel costs)
  • professional-body membership
  • graduation (gown hire etc)

Funding

There are many ways to fund study for home and international students. From loans to International Scholarships and subject-specific funding, you’ll find all of the information you need on our specialist funding pages.

Employability

Armed with the latest subject knowledge and a full range of laboratory, health promotion and food skills, you will graduate with the expertise and confidence needed to be successful in your chosen career.

Career opportunities include working as a:​

  • Fully qualified, registered nutritionist in both the public and private sectors
  • Health Promotion Officer
  • Specialist Food Technologist
  • Health Information Adviser
  • Assistant Dietetic Practitioner
  • Research Scientist (Life Sciences)

You may also choose to progress onto futher studies such as a Postgraduate Diploma of Education (PGDE), taught Postgraduate Masters programmes such as: MSc Sport Nutrition and Postgraduate Research Degrees (MPhil, PhD).

Careers, Employability and Enterprise Service

We are committed to ensuring all of our students experience a transformation in their employability skills and mindset and their career trajectory. A wide range of opportunities and support is available to you, within and beyond your course.

Every undergraduate curriculum includes Future Focus, an e-learning resource and workshop designed to help you to develop personal insight into your talents, passion and purpose. It will enable you to become more proactive, adaptable and resilient in your awareness and approach to career possibilities. You’ll be encouraged to engage with personal and professional development opportunities.

A suite of learning experiences, services and opportunities is available to final year students to help ensure you leave with a great onward plan and the means to make it a reality.

Our Centre for Entrepreneurship can help you to grow your enterprise skills and to research, plan and start your own business. You also have access to Careers Zone 24/7, LJMU’s state-of-the-art suite of online tools and resources; opportunities for flexible, paid and part-time work through Unitemps, themed webinars; an annual programme of employer events; funded extracurricular internships and one-to-one advice to accelerate your job search, CV and interview technique.

Applicant key information

Course review and revalidation.

This course is currently undergoing its scheduled programme review, which may impact the advertised modules. Programme review is a standard part of the University’s approach to quality assurance and enhancement, enabling us to ensure that our courses remain up to date and maintain their high standard and relevancy.

Once the review is completed, this course website page will be updated to reflect any approved changes to the advertised course. These approved changes will also be communicated to those who apply for the course to ensure they wish to proceed with their application.

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What you will study on this degree

Please see guidance on core and option modules for further information on what you will study.

Further guidance on modules

Modules are designated core or option in accordance with professional body requirements, as applicable, and LJMU’s Academic Framework Regulations.

Whilst you are required to study core modules, optional modules are also included to provide you with an element of choice within the programme. The availability of optional modules may vary from year to year and will be subject to meeting minimum student numbers.

Where changes to modules are necessary these will be communicated as appropriate.

Please see the programme specification document for further details on this course:

Programme specification document (PDF)

Level 4

Core modules

Professional Practice 1
20 credits

The aim of this module is to provide the knowledge and practical training in the skills that are required for a career in nutrition and sport nutrition. This will be through the development of a broad tool-kit to support practical work on the subject-specific modules and in the work-based learning module at level 6. Alongside this skill development, the module will also consider issues related to professional attitudes and codes of practice.

Principles of Human Nutrition
20 credits

The module will help you develop knowledge of the importance of nutrition to human health introducing the subject of nutritional recommendations in terms of energy and nutrients. You will gain an overview of the chemistry, function and properties of nutrients and the consequences of inadequate intakes.

Biochemistry and Metabolism
20 credits

This module aims to take you through a journey, from consumption of food and the biochemical/metabolic processes that are necessary to generate energy and synthesise tissue, through to how the body systems deal with waste. It explores how dysregulation of biochemical/metabolic pathways can lead to disease states and how optimisation of nutrition can reduce risk of disease and enhance exercise performance.

Research Methods 1
20 credits

This module introduces you to the fundamental concepts of research methods, along with covering the basic application and interpretation of statistics that are relevant to research conducted in sport and exercise sciences.

Physiological Responses to Acute Exercise
20 credits

This module develops your knowledge and understanding of the basic structure and function of key physiological systems and metabolic processes, and discusses how these systems and processes respond to acute exercise. The content will include both theoretical knowledge and practical skills related to a number of physiological systems and metabolic processes.

Physical Activity, Sedentary Behaviour and Health Foundations
20 credits

The aim of this module is to introduce you to the principles underpinning the promotion of physically active, low sedentary, healthy lifestyles. The module also aims to provide an introduction to quantitative and qualitative methodologies in physical activity and sedentary behaviour research, developing your skills of data analyses and interpretation.

Level 5

Core modules

Professional Practice 2
20 credits

This module aims to develop your skills, knowledge and abilities as a professional practitioner in their area of study and future employment related context. This is achieved through contextualise practical skills and application of theoretical knowledge. Key aspects include: assessment of client needs; development and application of solutions to maximise behavioural change; enhancement of verbal and non-verbal communication skills and practices; and increased awareness of ethical 
and professional conduct.

Food Chain and Sustainability
20 credits

The aim of this module is to provide knowledge and understanding of the global food supply chain and its impact on food choice, nutrition, health and the environment. The module introduces the main staple foods and food commodities; an overview of the structure of global food supply chain (including primary production, food  processing and manufacturing, food distribution and food retail); an understanding of the political and ethical issues of food production and supply; as well as issues associated with food sustainability.

Food Technology and Development
20 credits

This module aims to provide an understanding of the technology, techniques and processes involved in turning raw materials into safe nutritious foods. The module will focus on technological advancements in the industry to help improve the nutritional quality of foods. The module will provide you with an understanding of food production and manufacturing techniques and will discuss selection, production, processing, preservation, packaging, labelling, waste management and quality management of safe nutritious food. Workshop sessions will provide opportunities for the practical exploration of food technologies. The combination of theory and practice will promote the development of both theoretical and practical skills.

Eating Behaviour for Sport and Health
20 credits

This module builds upon the Physiological Response to Acute Exercise, Biochemistry and Metabolism and Principles of Human Nutrition modules. The physiological, metabolic and nutritional knowledge gained from these modules will provide you with a good foundation to integrate the biological with new material on the psychosocial aspects of eating behaviour. The aims are to comprehend the interdisciplinary nature of eating and appetite behaviour, incorporating physiological/molecular and psychosocial models to understand how eating behaviour may affect individuals or society relationships with food; to discuss the consequential health implications of dysfunctional eating; to demonstrate a knowledge of how health professionals may treat dysfunctional relationships with food/diet.

Policy and Politics for Nutrition and Health
20 credits

This module aims to foster an understanding of the regulation of the food industry and the dynamics of the health policy processes at both national and international levels. This will include the rationale for government intervention and the impact of policy. 

Research Methods 2
20 credits

This module aims to develop an understanding of the key issues and concepts underpinning different types of research. This will include a development of both quantitative and qualitative research methods, as well as data analysis procedures.

Level 6

Core modules

Nutrition Through the Lifecycle (Special Populations)
20 credits

This module aims to provide an understanding of the nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population; as well as the nutritional concerns and priorities for other groups such as vegetarians/vegans; poverty and different cultures. The module will also discuss the major diet-related diseases and enable students to demonstrate an understanding of the evidence linking diet to disease and health.

Molecular Nutrition
20 credits

This module builds upon previous biochemistry and physiology modules, providing an in-depth exploration of the expanding field of molecular nutrition. Contemporary researching is rapidly expanding our knowledge of how various dietary bioactive compounds can modulate biochemical systems and how this can be regulated at the level of the gene. Furthermore, progress in analytical techniques now allow the analysis of myriad molecules from one sample (e.g. plasma) that can provide molecular fingerprints, which are important for advances in precision and personalised nutrition. The module aims to introduce and explore these concepts, with a critical eye, with the use of clinical and preventive health examples.

Current Issues in Nutrition
20 credits

This module builds upon previous nutrition and science based modules, to expand your knowledge of contemporary research. Nutritional science is rapidly advancing in many different areas and is at the forefront of preventive medicine. The module aims to explore these, and other contemporary advancements.

Applied Placement in Nutrition or Sport Nutrition
20 credits

This module aims to provide you with an opportunity to gain insight and to experience selected areas of the programme of study from a work related learning perspective. The module provides you with the opportunity to undertake a 4-week work related learning placement or applied project. This allows you to work within a professional context and will enable you to build on any previous work related learning experiences and to develop the process of making links between experiences and theoretical studies. 

Major Project
40 credits

This module aims to critically extend your understanding and deployment of the research process through the production of a piece of independent research.

Teaching and work-related learning

Excellent facilities and learning resources

We adopt an active blended learning approach, meaning you will experience a combination of face-to-face and online learning during your time at LJMU. This enables you to experience a rich and diverse learning experience and engage fully with your studies. Our approach ensures that you can easily access support from your personal tutor, either by meeting them on-campus or via a video call to suit your needs.

Teaching is via a combination of lectures, seminars, online activities and small-group tutorials, as well as field trips, interactive practical sessions and workshops. Many sessions take advantage of LJMU's specialist facilities for nutritional assessment, as well as our nutrition and food science laboratories and sensory evaluation suite.

Work-related learning

Our BSc (Hons) Nutrition programme is designed to build both your academic and practical skills. It provides you with the qualifications and practical skills required by a practising nutritionist, as well as other nutrition and graduate-level positions.

There will be opportunities to work alongside practitioners, giving you a real taste of the many careers available within the nutrition sector and providing an opportunity to complete a project based on your experience. This work-related learning is a vital element of your studies as it gives you a chance to practise skills learnt on the course which will add real value to your CV.

Support and guidance

Dedicated personal tutor, plus study skills support

From the moment you begin your studies at LJMU, you will be assigned a personal tutor who will be available to discuss course-related issues with you on a one-to-one basis. Tutorials and group seminars also offer a supportive environment in which to discuss ideas, issues and forthcoming assessments with your tutors and fellow students.

The school is fully committed to promoting a learning environment that supports a culture of equality, diversity and inclusivity (EDI) and has a Disability Support Coordinator, an EDI Coordinator and a School EDI Working Group. Personal Tutors also play a vital role in promoting awareness of support services for students.

Assessment

Assessment varies depending on the modules you choose, but will usually include a combination of exams and coursework.

We realise that all students perform differently according to how they are assessed, which is why we use a combination of assessment methods. These include: exams (seen and unseen), written work (essays, reports, learning logs, dissertation, lab reports, posters, review writing and blog writing), presentations (group or individual) and practical assessments. In some modules you can even write your own exam question.  

Your tutors will provide formal feedback on your coursework and exams, but constructive verbal comments from both your tutors and fellow students will also really help you to identify your successes as well as the areas where you may need to put in more work.

Course tutors

Our staff are committed to the highest standards of teaching and learning

Katie Lane

Dr Katie Lane

Senior Lecturer

Katie completed a nutrition and food science PhD in 2013 and is a Registered Nutritionist (Public Health) with the Association for Nutrition. Her teaching interests focus on all aspects of food and nutritional sciences and she is also interested in public health nutrition and how diet influences the health of different groups within the wider population. Katie’s overall research specialism is food solutions for nutrition problems, with a focus on vegetarian omega-3 fatty acids. She has a long-standing interest in how vegans and vegetarians adapt their diets to remove animal products and this forms the basis of several past and present research projects she’s involved in.

“I am committed to developing and nurturing talented students and particularly enjoy seeing how our students develop and shine during their time with us”

Facilities

What you can expect from your School

You will study in Liverpool city centre at our City Campus. Our sport and exercise sciences facilities are world-leading and feature state-of-the-art laboratory facilities for our current and future sport scientists. The Avril Robarts library is within easy walking distance and here you'll find all the information you need to support your studies.

Entry requirements

Please choose your qualifications below to view requirements

Minimum points required from qualifications: 120


GCSE and equivalents

Prior to starting the programme applicants must have obtained Grade C or Grade 4 or above in English Language, Science and Mathematics GCSE or an approved alternative qualification below:

  • Key Skills Level 2 in English/Maths
  • NVQ Level 2 Functional skills in Maths and English Writing and or Reading
  • Skills for Life Level 2 in Numeracy/English
  • Higher Diploma in Maths/English
  • Functional Skills Level 2 in Maths/English
  • Northern Ireland Essential Skills Level 2 in Communication or Application of Number
  • Wales Essential Skills Level 2 in Communication or Application of Number

A Levels

  • Minimum number of A Levels required: 2
  • Subject specific requirements: One science-related subject
  • Is general studies acceptable? Yes
  • Average A Level offer: BBB
  • Are AS level awards acceptable? Acceptable only when combined with other qualifications
  • Maximum AS Level points accepted: 20

BTEC qualifications

  • National Certificate (RQF): Acceptable only when combined with other qualifications
  • National Extended Certificate: Acceptable only when combined with other qualifications
  • National Diploma (RQF): Acceptable on its own and combined with other qualifications
  • National Diploma subjects / grades required: D*D if studied on its own or to the total of 120 UCAS points if combined with other qualifications
  • National Extended Diploma (RQF): Acceptable on its own and combined with other qualifications
  • National Extended Diploma subjects / grades required: DDM with one science-related subject

Access to Higher Education Diploma

  • Access to Higher Education Diploma acceptability: Acceptable on its own and combined with other qualifications
  • Further information: Access programme must have been taken be in a relevant subject area, minimum of 120 UCAS Tariff points

International Baccalaureate

  • International Baccalaureate: Acceptable on its own and combined with other qualifications
  • Additional information: 120 UCAS Tariff points

Welsh awards

  • Welsh Baccalaureate: Acceptable only when combined with other qualifications

Irish awards

  • Irish Leaving Certificate: Acceptable on its own and combined with other qualifications
  • Grades / subjects required: 120 UCAS points from a minimum of 5 subjects

OCR National acceptability

  • National Certificate: Acceptable only when combined with other qualifications
  • National Diploma: Acceptable only when combined with other qualifications
  • National Extended Diploma: Acceptable on its own and combined with other qualifications

Alternative qualifications considered

​Please contact the University if you have any questions regarding the relevance of your qualifications.

Will I be interviewed?

No interview required (UCAS application form only)

IELTS

6.0 (minimum of 5.5 in each component) or equivalent English language proficiency test.

International entry requirements

Find your country

Please Note: All international qualifications are subject to a qualification equivalency check.

Can this course be deferred?

Yes

Is a DBS check required?

No

Application and selection

Securing your place at LJMU

​We are looking for applicants who are considering a successful future career in the commercial food industry, food journalism, teaching, appliance development or health promotion. Potential students should be able to demonstrate experience, enthusiasm, commitment and motivation related to the subject. Applicants should be able to evidence academic and professional entry requirements appropriate to an AfN accredited programme, which must include sound underpinning knowledge in the biosciences.

In addition, applicants must be able to manage and organise their own time in order to complete coursework, revise for examinations, attend lectures punctually and complete appropriate work placements. Students will be expected to work both independently and in groups for various pieces of work, and evidence of occasions when applicants have worked in groups (academically or otherwise) would be useful when considering your application form.

The University reserves the right to withdraw or make alterations to a course and facilities if necessary; this may be because such changes are deemed to be beneficial to students, are minor in nature and unlikely to impact negatively upon students or become necessary due to circumstances beyond the control of the University. Where this does happen, the University operates a policy of consultation, advice and support to all enrolled students affected by the proposed change to their course or module.

Further information on the terms and conditions of any offer made, our admissions policy and the complaints and appeals process.