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Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition related problems at an individual and wider public health level. Dietitians use the most up-to-date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. (Ref: Role of Dietitians) The course provides teaching and learning in food, nutrition, dietetics and relevant disease aetiology, pathology and management. Additionally, clinical skills, research skills and public health are embedded in the course.
A minimum of an upper-second class (2:1) honours degree in life science subjects, A level Chemistry and Biology both at grade C. English and Mathematics GCSEs at grade C/grade 4 for above (or equivalent), significant nutrition-related work experience, an enhanced DBS check, clearance for non-exposure prone procedures (EPP) by an approved occupational health service, interview.IELTS 7.0 overall with 6.5 in all other components
Food technologistNutritional therapistProduct/process development scientistQuality managerRegulatory affairs officer
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London Metropolitan University
