Interested in Human Nutrition? Our BSc (Hons) in Human Nutrition is a practicals-based course that has been designed to address relevant present day and emerging issues. The course explores the relationship between nutrition and how good health can be promoted by following a healthy diet. Students will appreciate the importance of how the quality and quantity of food, in addition to the individual’s response to food (due to a number of biological factors) influence their growth and development.
As part of the applied nature of this course clinical studies on relevant conditions such as obesity, diabetes, renal diseases, cancer and other conditions will be used to highlight contemporary issues in human nutrition.
In First Year you will cover all the basic sciences to provide a broad foundation. In Second and Third year you will become more specialised and study more detailed courses in Human Nutrition. In the Fourth year of the programme you will specialise in specific areas of Human Nutrition.
Graduates will be able to use the experience and knowledge gained in this course to work in food/nutrition-related industries in relation to human nutrition (such as research, product development, food safety, regulation, consumer information and marketing). The clinical nutrition course content will give students an appropriate applied academic background sufficient to pursue postgraduate studies in dietetics.
Work experience is an important feature of this course and will be in aspects of the food and/or human nutrition industry. In addition to gaining practical knowledge and exposure to commercial and industrial standards, students will be required to carry out a research project as part of their work experience.
Entry requirements for CAO 2020 courses at ITSligo are available for download below:
Graduates can use the experience and knowledge gained in this course to work in health-related industries and in the health promotion/public health field working with statutory, community or private sectors, and in the food industry in relation to human nutrition (such as research, product development, food safety, regulation, consumer information and marketing). Recognition from an accrediting body will be sought for the course after 12 months, enabling graduates to benefit from affiliation with the relevant professional body. The clinical nutrition course content will give students an appropriate, applied academic background sufficient to pursue postgraduate studies in dietetics.
|Information Technology 1||05|
|DETERMINANTS OF HEALTH 1||05|
|Mathematics for Science 1||05|
|Introduction to Nutrition||05|
|Information Technology 2||05|
|Foundations of Health Promotion Practice||05|
|Mathematics for Science 2||05|
|Human Anatomy & Physiology I||05|
|Nutritional Biochemistry 1||05|
|Essential Skills for Nutrition Science||05|
|HUMAN ANATOMY AND PHYSIOLOGY 2||05|
|Nutritional Biochemistry 2||05|
|Nutrition through the life stages||05|
|Agricultural and Food Microbiology||05|
|Public Health Nutrition||05|
|Food Legislation And Quality Systems||05|
|Sports and Exercise Nutrition||05|
|Clinical Nutrition 1||05|
|HEALTH STATISTICS AND DATA ANALYSIS||05|
|Personal and professional development for Nutritionists||05|
|Product Development for the Nutrition and Food Industries||10|
|Clinical Nutrition 2||05|
|Nutrition Research Project||10|
|Food Toxicology and Immunology||05|
|Current Issues in Food and Nutrition||05|
|Global perspectives in Nutrition||05|
|Food Marketing, Innovation and Entrepreneurship||05|
|Industrial placement/ Professional development||20|