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Nutrition and Health Science – BSc (Hons)

  • Campus: Athlone

  • years: 4


Graduates from the BSc (Hons) in Nutrition and Health Science are eligible to apply to become an associate nutritionist through the AfN. This recognition of professionalism will support graduates to work in nutrition communication, public health, the health sector, health promotion, research, the food industry and organisational bodies.

Course Overview

This BSc (Honours) in Nutrition and Health Science course is a unique interfacial degree with an equal emphasis on both nutrition and health science. This course provides an approach to nutrition that is based on the scientific and academic principles of biology, biochemistry, social and public health aspects of human nutrition, as well as encompassing emerging issues such as biotechnology, food sustainability and security. This course develops students, across the disciplines of nutritional science, health promotion, research and practice-based nutrition, to build competencies towards becoming an accredited nutritionist.

The primary aim of the course is to develop expertise in nutrition and apply this knowledge and related skills to health science and public health. This synergistic approach to nutrition and health science provides students with a greater understanding of the integration of these elements and the vital role of nutrition in public health and health promotion initiatives. Core studies include nutrition, food science, nutrition throughout the lifecycle and in health and disease. These are complemented by the behavioural sciences, health policy, research methods, epidemiology and new developments in health in the areas of biotechnology and microbiology are included. In this course, principles related to the primary healthcare service, strategies and methods for promotion and evaluation of health are also explored and evaluated. The course is underpinned by a strong foundation in the core sciences supporting nutrition and health science, and a rigorous scientific approach is central to the entire course. Graduates develop the capacity for independent learning, critical thinking and reflective and evidence-based best practice as well as problem- solving and teamworking capabilities. These skills, coupled with a strong focus on the semester long work placement component in Year 3 assists graduates in preparing for a successful and productive career in the area of nutrition and health. This degree aligns perfectly with national and international policy to encourage people to live healthier lives. The Midlands campus also has an international track record of undertaking research at a pan-European level into food technologies, food safety, and applied nutrition.

Contact Details

Dr. Aine O’Connor

Email: Aine.OConnor@tus.ie

Dr. Geraldine Cuskelly

Email: Geraldine.Cuskelly@tus.ie

What are the entry requirements?

Leaving Certificate

Minimum of Grade H5 at higher level in two subjects plus a minimum of grade O6/H7 at ordinary level in four other subjects in the Leaving Certificate examination. Two of these six subjects must be Mathematics and a language (English or Irish).

QQI

Places will be reserved for QQI applicants. Any major QQI award with three distinctions and a pass in 5N1833 or 5N0556 or Leaving Certificate Maths at O6/H7.

Mature Applicants

The Department welcomes application from mature students. Such applicants may not be required to have the minimum entry requirements. However, the TU will look for satisfactory evidence of the applicant’s ability to pursue and benefit from the course. Knowledge and skills gained through experiential learning will be taken into account. Mature applicants may be required to attend for interview at TUS as part of the selection process.

International Applicants

International applicants should apply directly to the International Office at TUS, allowing plenty of time for completing the visa process. Applications for September start should be made by 1st June at the latest to ensure visas are processed in time. You should familiarise yourself with visa processing times for your country of origin to ensure you make a timely application. Find out more here.

IELTS: Student whose first language is not English must have English Language requirements, which must not be less than 6.5 IELTS (or equivalent), with no individual section less than 6.0 which is a requirement for AfN accreditation.

All students on the BSc (Hons) in Nutrition and Health Science programme are required to obtain Garda clearance through the National Vetting Bureau.

Course Modules

  • Academic Skills for Sport and Health Sciences

    Credits: 5

    The aim of the module is to equip students with the key academic and research skills needed to succeed at university.

  • Human Physiology 1

    Credits : 5

    Human Physiology 1 aims to introduce and provide students with an in-depth understanding of the structure and function of four physiological systems in the human body: the cardiovascular system, the musculoskeletal system, the respiratory system and the nervous system.

  • Chemistry for Sport & Health 1.1

    Credits: 5

    This module introduces the student to general introductory chemistry, including an introduction to matter, molecules, atomic theory, the periodic table, stoichiometry, acids, bases and salts, volumetric analysis, redox chemistry, and intermolecular forces.

  • Fundamentals of Nutrition 1

    Credits: 5

    This introductory module provides the student with a basic knowledge and understanding of human nutrition; including macro- and micronutrients (chemical structures, food sources, digestion and absorption, metabolism, storage and excretion); an introduction to nutrient requirements. and food based dietary guidelines.

  • Introducing Health and Wellness

    Credits: 5

    This module will introduce students to the concept, models and principles of health promotion theory and practice to improve health and wellbeing.

  • Information Technology for Nutrition and Health

    Credits: 5

    This module provides students with a firm grounding in the basic applications of information technology, specifically spreadsheet skills for collating, manipulating and summarising data, for nutrition and health.

  • Human Physiology 2

    Credits: 5

    Human Physiology 2 aims to introduce and provide students with knowledge of the digestive system, metabolism and energy systems, fuel utilisation, endocrine system, and immune system.

  • Fundamentals of Nutrition 2

    Credits: 5

    This module provides students with a comprehensive understanding of the trace elements, water and the non-nutrient components (including alcohol) of food and drink and will further explore the scientific basis for the measurement and estimation of nutritional requirements and nutrition research.

  • Chemistry for Sport & Health 1.2

    Credits: 5

    This module introduces the student to thermochemistry, chemical equilibrium, chemical kinetics and the fundamentals of organic chemistry and biomolecules.

  • Genetics and Molecular Biology

    Credits: 5

    To develop an understanding of the genetic complexity of biological systems and inform students on the genetic structure and function in prokaryotes and eukaryotes.

  • Quantitative Methods for the Health Sciences

    Credits: 5

    The aim of this module is to introduce students to the fundamental quantitative principles underpinning the health sciences and to provide them with the necessary tools to deal with the quantitative aspects of the discipline, using a wide range of well-illustrated context-based examples.

  • Lifestyle Behaviours, Health and Wellness

    Credits: 5

    The aim of this module is to enable students to develop an understanding of the concepts of health and wellness, a key priority for the Government and the whole of society, and will focus on lifestyle-related behaviours which are central to chronic diseases and poor health observed in modern-day society.

  • Nutritional Assessment

    Credits: 5

    This module will provide the student with an understanding of the theoretical concepts and application of a variety of assessment methods and techniques used to assess nutritional status and how they are applied in individuals, population health and research.

  • Human Biochemistry 1

    Credits: 5

    This module will introduce students to the structure, function and metabolic processes of the main biomolecules, and also provide students with the necessary tools to solve chemical calculations.

  • Microbiology

    Credits: 5

    The aim of this module is to provide students with an introduction to general Microbiology, and equip the students with the fundamental skills and knowledge of asepsis, microbial methodologies, and the role of microorganisms in industry, medicine and the environment.

  • Sports Nutrition

    Credits: 5

    The aim of this module is to develop the student’s comprehension of the principles of nutrition as they relate to sporting performance, training, and recovery.

  • Sports & Health Marketing and Entrepreneurship

    Credits: 5

    The aim of this module is to provide students with an introduction to business, business modelling with particular emphasis on marketing and entrepreneurial skills.

  • Organic Chemistry for Health Science

    Credits: 5

    The aim of this module is to examine the chemistry, structure and reactivity of the main functional groups in organic chemistry with a special emphasis on those molecules of biological interest and to develop an understanding and familiarity with mechanistic concepts.

  • Human Biochemistry 2

    Credits: 5

    The aim of this module is to give the student knowledge and understanding of the metabolism of macromolecules, the importance of enzymology for biochemical processes, and utilisation of metabolic energy by both mammalian and plant cells.

  • Research Methods and Statistics 1

    Credits: 5

    The purpose of this module is to provide students with a formal introduction to scientific research methods; the critical analysis of research; and the use of statistics in sports, exercise, and health science from factors related to designing a study through to the formal analysis of the data and the presentation of results.

  • Food Science

    Credits: 5

    The aim of this module is to provide students with an opportunity to augment their knowledge of food science, including the nature of foods and their ingredients, the sensory properties of foods, food preservation, processing, packaging and distribution and the impact of these and other factors on food quality.

  • Promoting Health

    Credits: 5

    To provide the student with the necessary knowledge and skills required for promoting health taking into account assessment of needs, methods, target groups, settings and timing of activities.

  • Health Policy

    Credits: 5

    This module will enable the student to develop an understanding of evidence-based policy development in nutrition and health promotion from both a national and international perspective, including consideration of the planning, implementation and  assessment of specific health policies.

  • Human Psychology

    Credits: 5

    The aim of this module is to introduce the student to the broad theories and principles of psychology and provide a foundation for the application of psychology theories to nutrition and health science at individual, community and population levels.

  • Research Methods and Statistics 2

    Credits: 5

    The purpose of this module is to address a range of research methodologies relevant to the analysis, critique and understanding of the research process and to subsequently apply these methodologies to sport and health science related issues.

  • Public Health and Community Nutrition

    Credits: 5

    This module will examine the role of nutrition in public health, critically evaluate the purpose and effects of policies and strategies and provide opportunities to gain an appreciation of nutrition related actions in the community.

  • Sports Nutrition

    Credits: 5

    The aim of this module is to develop the student’s comprehension of the principles of nutrition as they relate to sporting performance, training, and recovery.

  • Nutrition Across the Lifecycle

    Credits: 5

    This module aims to explore how nutritional requirements change throughout the life cycle, from preconception to old age, and to strengthen students’ knowledge of nutritional requirements for specific population groups.

  • Health Psychology And Sociology

    Credits: 5

    The aim of this module is to enable the student to apply psychological and sociological theories to lifestyle and health behaviours at an individual and societal level (community and population levels) and critically discuss psychological and sociological theories and research in the context of nutrition and health science.

  • Epidemiology in Public Health

    Credits: 5

    This module aims to explore the underlying principles of public health epidemiology and how it can provide evidence for policy and public health agendas.

  • Professional Work Experience

    Credits: 30

    The aim of this module is to provide students with the opportunity to participate in a full-time work-place environment in the fields of Physical Activity and Health/Sport Science/Nutrition and Health Science and to apply their knowledge and skills in a practical, real-word setting while experiencing the culture, nature and structure of employment.

  • Research Project (Year-Long)

    Credits: 20

    The purpose of this module is to engage students in formal scientific research as a means to develop skills in project management, data acquisition, evaluation and communication of scientific information.

  • Health Promotion and Population Health (Year-Long)

    Credits: 10

    The aim of this module is to explore and develop evidence based perspectives on broader aspects related to nutrition, health promotion and population health.

  • Public Health Nutrition and Behavioural Change

    Credits: 5

    The aim of this module is to provide students with an in-depth understanding of public health and nutrition principles and practice in relation to behavioural change including; principles of key behaviour change theories and their application to intervention design, motivational counselling and learning styles.

  • Biotechnology for Nutrition and Health

    Credits: 5

    This module will examine the potential and advances of biotechnology from a food perspective, describing biotechnology advances, methods, applications, safety, quality and nutrition across the food industry.

  • Sustainable Food: Supply, Formulation and Regulation

    Credits: 10

    This module provides the student with an appreciation of the challenges regarding sustainability and food security and to develop an understanding of regulation and policy and how these have the potential to improve food systems.

  • Research Project (Year-Long)

    Credits: 20

    The purpose of this module is to engage students in formal scientific research as a means to develop skills in project management, data acquisition, evaluation and communication of scientific information.

  • Health Promotion and Population Health (Year-Long)

    Credits: 10

    The aim of this module is to explore and develop evidence based perspectives on broader aspects related to nutrition, health promotion and population health.

  • Nutritional Biochemistry in Health and Disease

    Credits: 5

    The aim of this module is to introduce the students to applied metabolic biochemistry in health and disease from a nutritional perspective, these principles are illustrated through the detailed study of the interconnectivity and regulation of the major metabolic pathways for macro-nutrients in the body in healthy individuals and the disruption of key metabolic pathways in individuals living with disease e.g. diabetes mellitus, cardiovascular disease and obesity. A detailed consideration of metabolism of key micronutrients for health is also provided.

  • Nutrition in Health and Disease

    Credits: 5

    This module will provide the learner with detailed knowledge, understanding and appreciation of nutrition with regard to the prevention, management and treatment of human diseases; using both scientific evidence and practical formulation of therapeutic diets.

What can you do after this programme?

This course will equip you with the knowledge and skills to work in nutrition communication, public health, the health sector, health promotion, research, the food industry and organisational bodies. This programme is accredited by the Association for Nutrition (AfN) and graduates can apply to become Registered Associate Nutritionists.

Many students progress to further study in areas such as dietetics, sports nutrition, health promotion and to PhD programmes in Irish and international universities.

Student Testimonial

Brianne Rice

I knew I wanted to work in the health sciences. However, I wasn’t sure what area I wanted to specify in. This course offered a broad approach to human nutrition, public health and food science that allowed me to decide on what area of health sciences would suit me best.

Brianna Rice

Download our Department Prospectus

Download here

Learn more about the SHE Research Group

SHE Research Group

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