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School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 1. Programme or Pathway Title, and Award BSc(Honours) Human Nutrition 2. UCAS or Other Admissions Code B400 BSc/HUNU 3. Northumbria Programme Code 21SBFS-N HUN1 (FT) 21PBFS-N HUN1 (PT) 4. Mode of Delivery On Site 5. Mode of Attendance Full Time 6. Location of Delivery Northumbria Distance Learning Sandwich Distance Delivery Part Time Other UK please specify Overseas please specify 7. Collaborative Provision if applicable Franchised Partner Institution 8. Date(s) of Approval/ Review 9. QAA Subject Benchmark Group Validated Joint Dual Articulation agreement for students from INTI college, Malaysia Approval 2002, and annually reviewed 1. Agriculture, horticulture, forestry, , food and consumer sciences (2009) 2. Biosciences (2007) 10. PSRB accreditation if applicable 11. Educational Aims of the Programme Specified in terms of the general intentions of the programme and its distinctive characteristics; these should be consistent N/a with any relevant benchmark and with the Mission of the University. The importance of good nutrition in ensuring a healthy, disease-free life is currently very high in the public’s perception. The BSc (Hons) Human Nutrition emphasises the scientific understanding of food during studies which will enable students to apply this knowledge to the selection of appropriate dietary regimes and the identification of relationships between dietary intake, health and behaviour. During studies of the scientific aspects of Human Nutrition there will be an emphasis on developing practical laboratory-based skills but students will also be introduced to related matters such as current issues faced by the food industries and the importance of government and international food policies. The programme of study may be undertaken by part time means and is accessible to mature and non-UK students [or those with relevant experience and/or non- traditional qualifications]. Aims: 1. To provide an accessible and flexible qualification in human nutrition for a wide range of learners; 2. To equip students with the key skills, subject- based knowledge and transferable skills which will enable them to be effective professionals within areas of the food, healthcare and leisure industries which deal with human nutrition. 3. To enable students to develop practical lab-based skills and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of Human Nutrition. School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 4. To encourage a consideration of ethical and political aspects relating to Human Nutrition, enabling students to make an informed contribution to social issues relating to nutrition by engaging in critical assessment and intellectual argument. 12. How Students are Supported in their Learning/Employability/Career Development e.g. curriculum design, personal development plans, placements, fieldwork, practical projects. Student-centred curriculum Throughout the programme, which is designed to prepare students for employment or further study in the next stage in their careers, the curriculum offers students the opportunity for personal and professional development, for example through the use of learning logs to undertake personal reflection and through externally assessed food hygiene examinations, respectively. The introductory year (level 4) introduces a range of subject areas, knowledge of which is fundamental to studies of food sciences and nutrition. Subject knowledge is developed at level 5 and current issues related to nutrition, health and disease allow critical analytical skills to be developed and more complex practical and field work exercises develop the skills-base introduced in level 4. Students may take a placement year between levels 5 and 6. A dedicated placements administrator will support the search for an appropriate placement and both the placements administrator and a member of academic staff maintain contact with the student during the placement year to provide support and monitor progress. Students on placement submit a monthly log book entry, which is monitored by the placements administrator and academic staff in order to determine whether the student has adjusted well to the placement environment, industrial supervisors are happy with performance and appropriate progress is being made. Where practicable, two placement visits are undertaken by the placement tutor. During the final year and to complement the scientific and technological aspects of the degree, studies of other relevant subjects are included which introduce legal, social and political considerations and ethics. Each student carries out an individual research project in an area of interest. Emphasis is placed on independent learning in both individual and group contexts and students are expected to critically evaluate and synthesise complex subject matter in their field. Induction: The School welcome for students includes introductory sessions to promote a positive atmosphere and encourage personal contact with staff from the outset, in particular guidance tutors. Subsequent induction sessions are organised at the divisional level and follow-up is provided in a skills-based module during semester 1 where students are provided with key academic information relating to the University and the School organisation and systems including: University student support services; Information Services (library, internet, email); the Guidance Tutor system; details of Programme structure; assessment; advice re study and time management, familiarisation with laboratory hardware and software. The expectations of the programme team are illustrated in the Programme Handbook and explained by the Programme Leader. Study Skills development: Through the Programme Handbook, Module guides, IT self-study guides, Library workbook and access to the Skills Plus. Guidance and Tutorial system. School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition Each student is allocated a guidance tutor who provides personal support to his/her tutees including the monitoring of progress file progression throughout the first year of the student’s university career. All staff in the school operate an “open door” policy for individual support and students have access to staff by email. A school placement administrator is available to support students wishing to apply for placements at the end of Level 5. Support extends to providing assistance with formulating CVs and developing interview skills. Each student on placement has the support of a placement tutor who maintains contact throughout the placement year and [if practicable] undertakes two placement visits. Upon completion of the placement year each placement student reports on the placement through a written assignment and presents a poster that is assessed by the placement tutor and administrator to gain the Sandwich qualification. Each module is directed by a module tutor who will provide the module guide containing information relevant to the delivery, content, teaching and learning method, learning objectives, learning resources and assessment of each of the modules which the student is taking. Student Feedback. To enable students to monitor their academic progress and develop their study skills they are given written feedback on coursework assignments, laboratory work and examination performance at all levels. Learning Resources These include staff, peers, handbooks and guides detailed above, printed lecture handouts (PowerPoint and other), “Blackboard”-based electronic material (lecture outlines, slides and PDF files), Public folders (module-based), University and School computing facilities and the library and access to networked teaching facilities and research laboratories and equipment. Practical and Field Work Most modules include a diverse range of practical components (lab based, questionnaire assignments, factory/industrial visits) leading up to an individual independent project during the final year of study Progress files/ PDP: These are implemented on a formal basis through core modules at all levels to encourage the development of a student-centred approach to continuing personal development. Monitoring of progress in this area takes place via tutorials at level 4 and subsequently by monitoring of components of coursework at levels 5 and 6. Support for placements/ employability/ career development: Students are supported and encouraged to apply for a wide variety of professional placements after their second year of studies (see guidance and tutorial system above). The taught programme provides opportunities for the development of specific knowledge and practical skills and experience of a range of modern techniques and methods used in biological sciences, including the role of scientific research, experimentation, observation, data analysis and interpretation, as well as the development of key transferable skills valued by employers. Students are introduced to the University Careers Service and to work-related exercises (including preparation of a CV, and preparation and presentation of project proposals), and are kept aware of provision, e.g. through talks by careers service staff and by visiting speakers. 13. Learning Outcomes of Programme Specified in terms of performance capabilities to be shown on completion of the programme/pathway. Please identify numerically to correspond to the map of learning outcomes in section 18. School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition a) Knowledge and Understanding On completion of this programme students will be able to: 1. Critically assess a broadly-based core of scientific knowledge in subject areas that are fundamental to the study of human nutrition including essential facts, concepts, principles and theories associated with the biology of human organisms at the molecular, cellular and organism levels. 2. Discuss the processes involved in the biochemical and physiological functions of human organisms and how the nutritional composition of foods and metabolic processes of living organisms form the basis for this function. 3. Critically discuss the roles played by food, nutrition and disease in determining human health and the interrelationships between these factors, including scientific and technological understanding in the context of practical applications within the food and nutrition industries which may lead to development of new initiatives or techniques 4. Engage with other relevant areas including: current government and international food policies; ethical issues involved in food development and marketing and current aspects of eating disorders, to form a basis for informed concern about the quality and sustainability of life. 5. Critically analyse and interpret data relating to human health, nutrition and diet using appropriate statistical techniques and to be able to apply critical analytical skills to this data in the context of studies of primary scientific sources. b) Intellectual Skills On completion of this programme students will be able to: 1. Recognise and apply knowledge of scientific theories which underpin studies of human nutrition, for example the nature of essential nutrients in the human diet 2. Analyse, synthesise and summarise information, including published research or reports, critically apply information gathered in a balanced way in an discussion 3. Apply knowledge and understanding to address familiar and novel problems 4. Design an experiment, investigation, survey or other means to test an hypothesis 5. Critically assess and discuss moral and ethical issues and their importance in establishing standards of working c) Practical Skills On completion of this programme students will be able to: 1. Collect and record information or data in library, laboratory or field situations and summarise data using appropriate qualitative or quantitative techniques 2. Plan, conduct and report on investigations relevant to studies of human nutrition including the use of secondary data 3. Devise, plan and undertake investigations in a responsible and safe manner paying attention to risk assessment, relevant health and safety regulations, moral, ethical and legal implications and, where relevant, with sensitivity to the impact of investigations on the subjects of the experiment. d) Transferable/Key Skills (numeracy, communication, ICT, interpersonal/teamwork, CPD) School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition On completion of this programme students will be able to: 1. Demonstrate numeracy skills by understanding issues fundamental to accurate data collection and being able to prepare process, interpret and present data, solving numerical problems using appropriate techniques (statistics, spreadsheets and other programs) during all stages of this process. 2. Demonstrate communication skills by receiving information from a range of sources, communicating clearly in a range of media and contributing to group discussions by listening to, appreciating and evaluating the views of others. 3. Demonstrate ICT skills by using the internet and other electronic sources critically as a means of communication and a source of information and, by demonstrating competence in the use of computer-based information handling and data processing tools. 4. Demonstrate interpersonal and teamwork skills including organisational skills, target setting, identifying individual or collective goals, planning and allocating work, performing in a manner appropriate to individual roles and responsibilities, recognising the views of other team members and reflecting on own individual performance as a team member. 5. Demonstrate self-management and professional development skills by identifying and working towards targets for personal, academic and career development. 14. Learning, Teaching and Assessment Strategy Specified to enable learners to achieve and demonstrate the above learning outcomes. Learning, Teaching and Assessment Strategy The programme is designed to enable the progressive development of cognitive, intellectual, practical and transferable skills across the three year period, facilitating the transition from dependent to independent learner. Learning and teaching are via a range of approaches: lectures, tutorials and seminars led by academic staff, students and external lecturers with appropriate subject expertise. Practical classes are lab-based [‘wet’ lab and IT based e.g. data collection via questionnaires] and also industrial/ field-based. Various e-learning materials are available via Blackboard. Teaching staff are expected to undergo continuous professional development and/or to engage in research and/or consultancy, in order to keep up with the progress in the food and nutritional sciences and science education in HE, and continuously update their teaching materials and strategies. As students develop independent learning skills, literature searching and searching of web-based resources become important in addressing problemsolving exercises and undertaking literature reviews and providing a foundation for self-directed project work and there is an increasing emphasis on resource-based learning to replace directed learning at levels 5 and 6. As students progress through the programme they are thus expected to take increased responsibility for their own learning with the aim of ensuring that they leave as fully independent learners. The success of these approaches in enabling students to become familiar with the theory, knowledge and practical skills outlined in section 13 is appropriately assessed via a range of modes of assessment. Assessment strategies are appropriate to the learning outcomes and are correspondingly diverse, including formative and summative components (e.g. written unseen exams, e.g. CH0612 Nutrition, diet and behaviour, and practical exams, e.g. CH0455 Practical Food Microbiology; oral presentations, e.g. CH0383 Fundamental Bioethics; practical reports, e.g. CH0577 Metabolic Biochemistry; projects, e.g. CH0637Project; poster presentations, CH0383; workbooks, e.g. CH0609 Skills for Applied Scientists; in session assessments and e-learning quizzes, e.g. CH0622 Research Methods For Applied Sciences and CH0541 Nutrition, Supplementation and Lifestyle. Personal Development Planning [PDP] and self-evaluation is embedded within the programme, and is directly related to assessed components of coursework in core modules (e.g. CH609 Skills for Applied Sciences and CH0622 School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition Research Methods For Applied Sciences) to encourage students to develop to their full potential, encourage reflection on the learning process and enhance awareness of progress made. 15. Programme Structure Diagrams can also be used to demonstrate the structure. Programme Structure Refer if necessary to appended diagrams Progression for Honours Programme See Table 1 “Programme structure in human nutrition” There are no non-compensatable/ route critical modules in this programme Level 4 Level 5 Level 6 16. Level 4: This introductory year introduces a range of subject areas, knowledge of which is fundamental to studies in human nutrition and related areas of food science and applied biological sciences including: fundamentals of biochemistry, physiology and whole-organism biology; studies of food sciences and nutrition and the food industry; current issues in food sciences. Transferable skills (ICT, communication etc.) and practical skills are developed. Certificate in Higher Education awarded for 120 credits at level 4. Level 5: During the second year, subject based knowledge is extended and greater emphasis is placed on the applications of scientific knowledge. Critical analytical skills are developed and more complex practical and field-based exercises develop the skills-base introduced in level 4. Students may take a placement year between levels 5 and 6 Level 6 / Final year: During this final year and to complement the scientific and technological aspects of the degree, studies of other relevant areas are included which introduce legal, social and political considerations and ethics. Each student carries out an individual research project in an area of interest. Emphasis is placed on independent learning in both individual and group contexts and students are expected to critically evaluate and synthesise complex subject matter in their field. Diploma in Higher Education awarded for 240 credits including 120 at level 4 and 120 at level 5. Progression point at level 5: 120 credits at level 5. Honours Degree awarded for total of 360 credits, including 120 at level 4, 120 at level 5 and 120 at level 6. Progression point at level 4: 120 credits, Interim Awards Credit Structure and Programme Learning Outcomes for Interim Awards. Please delete or add rows as appropriate, with reference to section 8 of the Assessment Regulations for Northumbria Awards and specify learning outcomes for each of the interim awards. Award Credit Structure Programme Learning Outcomes See sections 13 and 18. Learning Outcomes are developed as the student progresses through the levels of the programme. The following is an indication of the minimum outcomes which should have been achieved to attain each award. Some outcomes may have been developed more extensively than School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition others in the range of modules available. Certificate in Higher Education 120 credits at level 4. Students will have demonstrated knowledge of basic concepts and principles associated with their field of study, they will be able to present, evaluate and interpret qualitative and quantitative data, and be able to devise approaches to solving problems within the context of their area of study. Students will be able to communicate information accurately and will possess the ability to exercise some personal responsibility Also completion of modules which develop the following learning outcomes, at level 4. a) Knowledge and Understanding: a1,a2 b) Intellectual skills: b1,b2 c) Practical skills: c1 d)Transferable skills: d1,d3 Diploma in Higher Education 240 credits, 120 at level 4; 120 at level 5. Students will have knowledge and a sound understanding of key concepts and principles that will enable them to apply knowledge within their field in different ways to solve problems. Students will possess the ability to exercise personal responsibility and make decisions in a subject-related working environment as to appropriate courses of action Also completion of modules which develop the following learning outcomes, at level 4 & 5. a) Knowledge and Understanding: a1,a2,a3 b) Intellectual skills: b1,b2,b3 c) Practical skills: c1 d)Transferable skills: d1,d2,d3,d4 17. Variation From Assessment Regulations Provide details of any approved variations from the standard University regulations. 18. Mapping of Learning Outcomes This section shows how the individual modules (with module learning outcomes as written in the module descriptor) together contribute to programme learning outcomes. It should be presented as a matrix of programme learning outcomes (as identified numerically in section 13), against modules. Where a module contributes School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition to a programme learning outcome it should be flagged. Standard practice will be for a single symbol to indicate a learning outcome is addressed in the module. See guidance notes for discussion of alternative practices. The matrix below is for a programme structure with 6 learning outcomes in each of the categories of section 13, with 6 modules in each of levels 4 and 5, and 9 modules including some options in level 6. See guidance notes for a discussion of the treatment of optional modules. The matrix should be extended as required. The matrix will show how some learning outcomes are developed at particular stages in the programme, while others may be developed through the three levels. School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition CH0044 Chem / Biochem C CH0042 Human Phys/ anat C CH0551 Principles of BIochem C CH0610 Food Science C CH0622 Res Meth C BF0500 App Nutrition C CH0577 Meta Biochem C CH0576 Biology of dis C CH0579 Clin Biochem C CH0355 Prac Food Micro C CH0639 Food Marketng C CH0541 NSL C CH0455 Prac Food Micr C CH0906 Nut. Food Pol & issues C CH0383 F’mental bioethics C Level 5 Level 6 CH0637 Project C CH0643 Clin nut & dietet C CH0586 Mol. Pathophys C School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 19. Admission Requirements The ability to benefit from Northumbria University programmes is assessed on a combination of academic and personal qualities which can be demonstrated in a number of ways. Successful completion of a GCE or VCE Advanced level course of study (or some other equivalent qualification) is just one way. Students who can in other ways demonstrate their ability to benefit from a Northumbria University programme, in particular mature students without formal qualifications will always be considered and are invited to contact the admissions tutor to discuss their application. Applicants should use the personal statement on their application to illustrate their abilities, aptitudes, skills, qualifications and experiences which might be taken into account as well as or instead of any of the formal qualifications listed below. It is University policy to recognise a wide variety of evidence, and potential applicants may wish to discuss this aspect of their application with the admission tutor. 5 GCSEs at grade C or above including English Language and Mathematics, or equivalent Plus one from the following: GCE & VCE Advanced level: 280 UCAS tariff points incl B in Biology New Edexcel/ BTEC National Diploma 1 Distinction 2 Merits incl Biology Scottish Advanced Highers BCC incl Biology Scottish Highers: BBCCC including B in Biology. Irish Highers: BBBBC including Biology at Grade B. HEFC: 1 Distinction and 5 Merits incl Biology, plus toolbox Other : Pass in Extended Degree programme or Access course incl Biology at Level 3 Overseas Applicants: Where English is not the first language, applicants should normally possess a standard of English IELTS 6.0 or equivalent. Interviews Interviews will be held where the suitability of a candidate is in doubt and further evidence is sought candidates present an unusual set of qualifications taken or pending, and an appropriate conditional offer needs to be determined candidates may need advice on the appropriateness of a programme, or on the appropriateness of a proposed preparatory course of study Applicants invited for an interview will always be told its purpose. 20. Application Procedure Amend as appropriate Applications are processed by the Universities and Colleges Admissions Service (UCAS). School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition University of Northumbria Table 1: HUMAN NUTRITION (Full-time/Sandwich) Programme Structure 11-12 YEAR/ LEVEL ONE (Level 4) SEMESTER ONE CH0609 Skills for Applied Scientists (20 credits year-long core module) CH0610 Food Science (20 credits year-long core module) CH0612 Nutrition, diet and behaviour (20 credits core module) BS0400 Cell Biology & Genetics (20 credits core module) CH0042 Human physiology and anatomy (10 credits core module) CH0044 Chemistry for Life Sciences (10 credits core module) CH0577 Metabolic Biochem [10 credit] BF0500 Applied Nutrition [10 credit] CH0455 Practical Food Microbiology [10 credit] CH0579 Clinical Biochem [10 credit] CH0637Project (30 credits, year long) CH0643 Clinical nutrition and dietetics [20 credit, year long) CH906 Food and Nutrition - Policy and Issues (20 credits, year long) CH0586 Molecular Pathophysiology (20 credits, year long) THREE (Level 6) CH0551 Principles of biochemistry (10 credits core module) CH0287 Food hygiene and legislation (10 credits core module) CH0541 Nutrition, supplementation and lifestyle [20 credits, year long] CH0576 Biology of disease [20 credit, year long] CH0622 Res meth for Applied Sciences[20 credit, year long] CH0639 Food Marketing Strategies [20 credits, year long] TWO (Level 5) SEMESTER TWO CH0383 F’mental bioethics [10 credit] Continue CH0637, CH0643, CH0906, CH0586 One Option to choose from: One Option to choose from: CH0378 Investigative Biology (10 credits) CH0123 Career Skills and Development (10 credits) CH0357 Food Technology (10 credits) CH0125 Sensory Evaluation and Product Development (10 credits) CH0378 Investigative Biology (10 credits) not applicable if CH0378 done in sem 1 CH0133 Investigative Microbiology (10 credits) CH0607 Bioethics (20 credits year long, continuation of core CH0383) TE0674 Student Tutoring (year long) (20 credits) Unilang modern languages option (20 credits year long) Table 2: HUMAN NUTRITION (part-time/Sandwich) Note: the programme leader will develop individual study plans, taking into account progression of subjects and skills-based modules, but also providing opportunity for accreditation of prior experience and/or learning (see Table 3 for an example). LEVEL YEAR CREDITS (see table 3) 1 60 level 4 credits 2 The remaining level 4 credits 4 School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 3 60 level 5 credits 4 The remaining level 5 credits 5 Sandwich year (optional) 5/6 60 level 6 credits 7/8 The remaining level 6 credits 6 Table 3 Example of individual Human Nutrition Part-time study plan YEAR/ LEVEL One (Level 4) Two (Level 4) Three (Level 5) Four (Level 5) Five (Level 6) SEMESTER ONE SEMESTER TWO CH0609 Skills for Applied Scientists (20 credits year-long core module) BS0400 Cell Biology & Genetics CH0044 Chemistry for Life Sciences (10 credits core module) CH0551 Principles of biochemistry (10 credits core module) CH0610 Food Science (20 credits year-long core module) CH0612 Nutrition, diet and behaviour (20 credits core module) CH0042 Human physiology and anatomy (10 credits core module) CH0287 Food hygiene and legislation (10 credits core module) CH0541 Nutrition, supplementation and lifestyle [20 credits, year long] CH0622 Res meth for Applied Sciences[20 credit, year long] BF0500 Applied Nutrition [10 credit] CH0455 Practical Food Microbiology [10 credit] CH0576 Biology of disease [20 credit, year long] CH0639 Food Marketing Strategies [20 credits, year long] CH0577 Metabolic Biochem [10 credit] CH0579 Clinical Biochem [10 credit] CH0643 Clinical nutrition and dietetics [20 credit, year long) CH906 Food and Nutrition - Policy and Issues (20 credits, year long) CH0586 Molecular Pathophysiology (20 credits, year long) CH0637 Project (30 credits, year long) Six CH0383 F’mental bioethics [10 credit] One Option to choose from: One Option to choose from: CH0378 Investigative Biology (10 credits) not applicable if have done CH0378 in sem 1 CH0133 Investigative Microbiology (10 credits) CH0607 Bioethics (20 credits year long, continuation of core CH0383) (Level 6) CH0378 Investigative Biology (10 credits) CH0123 Career Skills and Development (10 credits) CH0357 Food Technology (10 credits) CH0125 Sensory Evaluation and Product School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition Development (10 credits) TE0674 I Student Tutoring )year long) (20 credits) Unilang modern languages option (20 credits year long) School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition LOG OF CHANGES Any changes made to an approved Programme Specification (other than typographical corrections) should be logged below and the sheet appended to the Programme Specification. Subsequent changes can then be added. Where it is not practicable to change an existing Programme Specification, a new version is required. 3. 4. 5. 6. 1 Section 12 – paragraph added to reflect addition of foundation/extended degree level Section 15 – Section added to reflect addition of foundation/extended degree level. Section 16 – Section added to reflect addition of foundation/extended degree level Section 18 – Modules to be delivered on foundation/extended level added to learning outcomes grid. 21SBFS/2 1FBFS HUN1 21SBFS/2 1FBFS HUN1 21SBFS/2 1FBFS HUN1 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition July 2008 N 3 200809 BSc Hons Human Nutrition July 2008 N 3 200809 BSc Hons Human Nutrition July 2008 N 3 200809 BSc Hons Human Nutrition July 2008 N 3 200809 Section 19 – Admissions requirements for 21SBFS/2 foundation/extended degree level added. 1FBFS HUN1 Table 1 – Level 3 structure added 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition July 2008 N 3 200809 BSc Hons Human Nutrition July 2008 N 3 200809 Administrative changes are defined in section of Approval Processes for Taught Programmes and Modules http://northumbria.ac.uk/sd/central/ar/lts/approval/ Date of approval / amendment Semester/ academic year eg S2;05/06 2. (including section number) Stage/year of programme eg Year 3 1. Change takes effect Programm Programme title(s) e code(s) affected by change Admin change1 Y/N Brief summary of change to Programme Specification School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 7. 8. 9. 10 11 12 13 14 General – removed references to 200708 and changed to 2009-10 21SBFS/2 1FBFS HUN1 Table 1 - Level 6 - removed TE0042 from 21SBFS/2 Semester 1 and 2 on table. Has been 1FBFS replaced by TE0653 in semester 2. HUN1 TE0220, TE0176, TE0043, TE0220. TE0655 Intensive Student Tutoring added to semester 1 and 2. Table 1 – Level 8 on part time version of 21PBFS/2 route - removed TE0042 from Semester 1 1FBFS and 2 on table. Has been replaced by HUN1 TE0653 in semester 2. TE0220, TE0176, TE0043, TE0220. TE0655 Intensive Student Tutoring added to semester 1 and 2. Section 16 - Section 16 – Interim Awards. 21SBFS/2 Updated to reflect changes in ARNA 1FBFS Regs relating to Ordinary Degrees HUN1 Section 19 - Admissions requirements 21SBFS/2 updated for 2010-11 entry 1FBFS HUN1 section 16 – removal of reference to 21SBFS/2 ordinary degree 1FBFS HUN1 General – removed references to 200921SBFS/2 10 and changed to 2010-11 1FBFS HUN1 section 19 added ‘grade B’ to Scottish 21SBFS/2 Highers requirements (omitted in error but 1FBFS included in Prospectus etc) HUN1 BSc Hons Human Nutrition Feb 2009 Y all 200910 BSc Hons Human Nutrition Feb 2009 Y 6 200910 BSc Hons Human Nutrition Feb 2009 Y 8 200910 BSc Hons Human Nutrition Dec 09 Y All 200910 BSc Hons Human Nutrition Dec 09 Y All 201011 BSc Hons Human Nutrition Mar 10 Y all 201011 BSc Hons Human Nutrition Mar 10 Y all 201011 BSc Hons Human Nutrition Mar 10 Y all 201011 School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition 15 16 17 18 19 20 21 Table 1 and Table 3 - Changes to options to reflect module number changes and titles (contents not changed) section 9 QAA Benchmarks name change (2009) section 11 removed cross references to specific paragraphs in benchmark statements as numbering has altered in the statements section 12, 15, 16, 18, 19, Table 1 and 2; remove reference to level 3 content as Foundation degree is now a separate programme (Extended Sciences). section 17 remove reference to variation order as there are now only four 10 credit modules at level 4 (within University framework) remove modules CH0305 and CH0553 and replace with new 20 credit Cell Biology & Genetics module. remove student tutoring 10 credit module as it is no longer offered. 21SBFS/2 1FBFS HUN1 21SBFS/2 1FBFS HUN1 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition Mar 10 Y 3 201011 BSc Hons Human Nutrition Feb 11 Y all 201112 BSc Hons Human Nutrition Feb 11 all 2011 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition Feb 11 3 2011 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition Feb 11 4 2011 21SBFS/2 1FBFS HUN1 BSc Hons Human Nutrition Feb 11 4 2011 School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition School of Life Sciences UNDERGRADUATE PROGRAMME SPECIFICATION BSc (Hons) Human Nutrition