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Awards

Target Award

Award Description:Bachelor of Science with Honours (Fnd) - BSHF

Alternative Exit

Alternative Exit

Recruitable Target

Alternative Exit

Alternative Exit

Alternative Exit

Accreditation

Association for Nutrition (AfN)

Programme Offerings

Full-Time

F2F-JMU-SEP

Sandwich Year Out

F2F-JMU-SEP

Educational Aims of the Course

Provide an honours-level multidisciplinary study across sport, nutrition and social sciences that is in line with professional body requirements. Develop scientific thinking and practice in relation to using and undertaking empirical research in the context of nutrition and sport. Develop graduates with intellectual, transferable, scientific and practical skills to make improvements to professional practice through nutrition, exercise and sport. Provide the students with employability skills and work-related learning opportunities, which enable them to apply their skills in the context of the world of work. Ensure graduates are aware of issues related to professional conduct, ethics and performance in relation to nutrition and sport. Prepare students for a career and/or further academic study within the nutrition, sport, health or community sectors.

Learning Outcomes

1.
Systematically explain biological basis of food and nutrition science in relation to processing, storage, synthesis and metabolism.
2.
Use techniques and procedures, appropriate to sport nutrition, to monitor, analyse, diagnose and enhance sport performance.
3.
Evaluate qualitative and quantitative research approaches and methods as applied to the field of sport nutrition.
4.
Plan, conduct and report on investigations relevant to the field of sport nutrition.
5.
Evaluate concepts, literature and data to develop questions and solve problems in relation to sport nutrition.
6.
Communicate information, ideas, problems and solutions in nutrition to both specialist and non-specialist audiences.
7.
Recognise and respond to moral, ethical and codes of practice relevant to sport nutrition.
8.
Undertake safe and effective practice with good character that is appropriate for a professional/employment context.
9.
Work effectively independently and with others, as both a team member and a leader, recognising and respecting the values of equality and diversity.
10.
Apply scientific knowledge of nutrition and nutritional requirements at a human molecular, system and population level.
11.
Investigate and describe the physical and chemical properties of food and its development.
12.
Evaluate the concept of food chain in relation to factors such as food choice, dietary intake, food quality, safety, sustainability and the environment.
13.
Explain the social and behavioural basis of food and nutrition in relation to different stages of the life course.
14.
Apply an understanding of nutrition and the implications of imbalance to the context of health, disease and wellbeing of individuals, groups and populations.
15.
Undertake appropriate methods of measurement to monitor biochemistry and anthropometry, analyse food and assess nutritional intake and diet.
16.
Monitor, evaluate and explain human responses to sport and exercise.
17.
Design and evaluate sport nutrition interventions in a range of context using underpinning research.
18.
Work effectively independently and with others, as both a team member and a leader, recognising and respecting the values of equality and diversity.

Opportunities for work related learning

There is a strong work-related/work-based learning strand on the programme to support the development of employability skills and understanding of professional conduct in the area of nutrition and sport nutrition. There are professional skills modules at Level 4 and 5, which culminate in an applied, work-based learning placement at Level 6. As the module is mandatory, every effort is made by the university to source opportunities. Self-sourcing is also considered, however, these placement must be quality assured. Placements are advertised to students on the VLE using Fact Files. During placement, students will have a named University Placement Tutor (UPT) to support learning and assessment on the module. In addition, there is the option of a sandwich year following Level 5 of the programme, which offers the opportunity to undertake a year-long placement as part of the programme. There is a significant level of support for these activities from the Faculty Placement Learning Support Unit (PLSU) and Careers Team throughout the programme. At Level 4 the PLSU host sessions to discuss the sandwich year option and outline the general support provided by the Unit. At Level 5, they re-engage students with the option of the sandwich year and introduce the work placement. At Level 6, they release the Fact Files of placement opportunities and support allocation through formal student submissions (CV and cover letter). The support from the Careers Team is based on the Future Focus training package that includes CVs, mock interviews and employability skill development.

Programme Structure

Programme Structure Description

The programme is offered as a four-year (480 credit) or five-year (600 credit) (with sandwich-year) full-time course. All modules are core to ensure appropriate outcomes in relation to the Association for Nutrition (AfN) competencies. There are four strands on the programme to structure the content into cognate areas: Professional Practice … For more content click the Read More button below. This programme structure applies to students joining from September 2021 onwards - previously validated structures apply to students who joined earlier.

Structure

Level 3

Level 4

Level 5

Level 6

Entry Requirements

A levels

Access awards

BTECs

GCSEs and equivalents

IELTS

International Baccalaureate

Irish awards

OCR Cambridge Technical

T levels

UCAS points

HECoS Code(s)

(CAH03-02) sport and exercise sciences