Download 1 - Northumbria University

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