格拉斯哥卡勒多尼亚大学

Human Nutrition and Dietetics is the application of the science of nutrition to the prevention and treatment of disease and the promotion of health.

GCU has the longest running Dietetics programme in Scotland. It provides an in-depth understanding of nutrition and metabolism, gained from the study of physiology, biochemistry, pharmacology and food science, with recognition of the influencing aspects of psychology and sociology.

The programme's strong practical focus centres around problem-based learning in the classroom, nutrition laboratory and clinical simulation lab as well as on placement.

The programme is accredited by the British Dietetic Association and the Health and Care Professions Council (HCPC). It leads to eligibility to apply for HCPC registration (students are required to complete 1000 hours of clinical placement to be eligible) and follows the core curriculum set out by the British Dietetics Association.

Assessment methods

We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.

Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.

Teaching methods

The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.

We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.

Your career

Most graduates seek employment in the NHS, specialising in areas such as paediatrics, nutritional support, sports nutrition, oncology, renal, critical care and community dietetics. Others move into research, work in the media, publishing, private practice and the food industry.