BSc Nutrition and Dietetics
About this course
Nutrition and dietetics is one of the most directly applied of the health sciences, concerned with how food and the nutrients it contains affect human health across the lifespan. Dietitians work with individuals and communities to prevent and manage a wide range of conditions, from malnutrition and eating disorders to diabetes, cardiovascular disease, and the nutritional demands of critical illness. The discipline combines biochemistry, physiology, behavioural science, and clinical practice, and it requires the ability to translate complex nutritional science into practical, compassionate guidance for patients and clients. At Surrey you will spend four years building the scientific and clinical knowledge required to practise as a registered dietitian. You will study the science of nutrients and how the body processes them, the physiological basis of disease, and the evidence base that underpins dietary recommendations. Alongside this academic content you will develop the communication and counselling skills needed to support patients effectively, understanding that changing eating behaviour is rarely straightforward and often requires sensitivity to psychological, cultural, and social factors. The programme integrates digital skills and contemporary approaches to preparing you for a professional environment that is increasingly shaped by technology. Clinical placements form an essential component of this degree, taking you into NHS and community settings where you will work with patients under the supervision of qualified dietitians and develop the professional confidence that classroom study alone cannot provide. You will learn to assess nutritional status, formulate dietary plans, and adapt your approach to a diverse range of patient groups and clinical contexts. Registered dietitians are regulated healthcare professionals, and completing an accredited programme such as this opens the route to Health and Care Professions Council registration. Graduates work in NHS hospitals and community health teams, in private practice, in public health and policy roles, in industry with food manufacturers, and in research. Some continue to postgraduate study in areas such as public health nutrition, clinical research, or specialist dietetic practice.
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