BSc Nutrition
About this course
Nutrition science investigates the relationship between what we eat and how our bodies function, and it does so at scales ranging from the molecular mechanisms by which nutrients are metabolised to the population-level patterns that shape public health. As understanding of the links between diet and disease, cognitive function, physical performance, and environmental sustainability has grown, so has the demand for people with rigorous training in the science of food and nutrition. At Reading you will study the biochemistry and physiology of nutrition, food composition, dietary assessment methods, the science of how nutrients affect health across the lifespan, and the public health context in which nutritional recommendations are made and implemented. The programme covers the major areas of applied nutrition, including sports nutrition, clinical nutrition, and public health nutrition, giving you a broad and thorough understanding of the field. The three-year full-time programme includes a sandwich placement year with work placement, giving you the opportunity to gain direct professional experience in a nutrition, food industry, healthcare, or public health setting before completing your degree. This placement is an important part of your training and strengthens both your employability and your practical understanding of how nutritional science is applied in professional contexts. Graduates pursue careers in the food industry in research and development, quality and labelling, and product development, as well as in public health, health promotion, government agencies, sports organisations, and research. Many graduates continue to postgraduate study in nutrition, dietetics, or a related health science, and those who wish to practise as registered dietitians go on to further clinical training. The Association for Nutrition registers nutritionists, and the degree provides a strong foundation for that registration.
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