Human Nutrition and Health BSc (Hons) BSc (Hons) BSc (Hons)

**Please check the Sheffield Hallam University website for the latest information.**<br/><br/>**Course summary**<br/><br/><br/>- Study food, ingredients and diets in nutritional terms.<br/><br/><br/>- Discovering their impact on cells, tissues and organs.<br/><br/><br/>- Explore the impact of food, diet and lifestyle on health and wellbeing.<br/><br/><br/>- Learn how to design nutrition and public health initiatives.<br/><br/><br/>- Understand how food impacts society, people and the planet. <br/><br/><br/>This Association for Nutrition accredited course provides the knowledge, skills and experience you’ll need to improve individuals’ health, wellbeing and performance – and more broadly, to benefit society and the planet. You’ll develop and reflect on the professional skills you’ll need to work in the nutrition sector.<br/><br/>**How you learn**<br/><br/>All our courses are designed around a set of key principles based on engaging you with the world, collaborating with others, challenging you to think in new ways, and providing you with a supportive environment in which you can thrive.<br/><br/>Our award-winning teachers have experience working in public health, sports and exercise nutrition, and food consumption behaviours. They’re actively involved in applied and impactful research – you’ll get to understand the latest trends in human nutrition and health and apply your knowledge to live projects in collaboration with external partners.<br/><br/>In each year of study you’ll have the opportunity to engage with live projects and professional work opportunities. You can apply to access placements, volunteering opportunities and work experience through our relationships with external partners – such as schools, councils, sport clubs and food manufacturers.<br/><br/>Youll learn through:<br/><br/><br/>- lectures, seminars and workshops<br/><br/><br/>- practical sessions in our food science and nutrition labs, development kitchens and sensory suite<br/><br/><br/>- webinars and competitions <br/><br/><br/>- live projects with schools, voluntary sector organisations and food businesses<br/><br/><br/>- independent study and group work <br/><br/><br/>You’ll develop an in-depth knowledge of food composition and ingredients. This includes how our bodies use nutrients to grow and perform throughout the lifecycle – and how to enhance wellbeing and communicate effectively about nutrition and health. Throughout the course you’ll develop as a reflective practitioner – learning how to evaluate information and make sound, ethical, evidence-based decisions and recommendations. With these skills you’ll develop into a career-ready and well-rounded nutrition professional.<br/><br/>**Applied learning - Work placements**<br/>You’ll have the opportunity to undertake a year-long work placement in between your second and third years. This gives you relevant sector experience to prepare you for your future career – and allows you to graduate with an Applied Professional Diploma to add to your CV.<br/><br/>**Live projects**<br/>Live projects are embedded within every level of your course – culminating in a final-year consultancy project with an external partner. Here you’ll get to use all the skills, knowledge and experience you’ve gained throughout the course.<br/><br/>**Networking opportunities**<br/>Graduates are invited regularly to come and meet our current students. Here you can get a critical insight of different career options while starting to build your own professional network. You’ll also benefit from our professional body memberships – which give you access to professionals in the sector as well as opportunities to interact with students from other institutions.<br/><br/>**Competitions**<br/>We’ll encourage you to submit your work to conferences and for relevant awards. Previous students have been recognised externally for the high standard of their work, including one of our graduates who achieved the prestigious Food and Drink Federation Registered Nutritionist / Dietitian of the Year.