As the number of people with diseases and disorders associated with physical inactivity and poor nutrition rises, the quality and safety of food, and the nutritional impact of what we eat on human health and development, has never been higher in the public awareness.
Sedentary lifestyles and poor nutrition are associated with a wide range of health problems from obesity to cardiovascular disease and cancer, costing the NHS billions of pounds each year.
Both nationally and internationally, nutritionists are being called upon to work with individuals, groups and communities, the food industry, regulatory bodies and policy makers to promote healthy diets and develop a better scientific understanding of food, this course aims to enhance your understanding of the scientific basis of nutrition with an emphasis on human health and disease.
This multidisciplinary course draws on the expertise of academics from biological and analytical sciences, public health and dietetics to provide an integrated course, centred on human nutrition and healthy eating, food safety and regulatory processes, food analysis and public health.
95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role, DLHE 2016/17.
An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.
This course is designed to provide you with a thorough understanding of the relationship between nutrition and human health.
You will have the opportunity to learn about the dietary requirements of individuals from pre-pregnancy to old age, the psychosocial factors affecting food choice in modern society and the science of behaviour change, as well as how good nutrition enhances wellbeing and can help manage or prevent disease.
The need for nutritionists is growing with the increasing incidence of diet-related health conditions such as obesity, heart disease, type 2 diabetes and cancer.
Consequently, graduates from this course should be well equipped for a wide range of roles in the field of nutrition and health – from working on emergency relief projects in low income countries to devising health initiatives to target dietary intakes of specific groups, such as pregnant women, school children and the elderly.
Opportunities may exist within local authorities, charitable organisations, the NHS, parenting organisations, health promotion, and the food and leisure industries. You could also find yourself advising policy makers, regulatory bodies or working in education or the media.
You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship. Both activities allow you to demonstrate to potential employers that you can apply your skills and knowledge. The Faculty of Health and Life Sciences’ own Employability and Placements Unit can help you to find suitable work placements and give you advice on how to get the most out of them.
Coventry University is committed to preparing you for your future career and giving you a competitive edge in the graduate job market. The University's Careers and Employability team provide a wide range of support services to help you plan and prepare for your career.
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