Overview
We produce high-quality and motivated graduates who can apply for registration with the Health and Care Professions Council (HCPC) as a Dietitian.
Summary
Dietitians are uniquely qualified to translate scientific information about food and nutrition into practical dietary advice to promote health in the population. At Ulster, we deliver an engaging course that will prepare you well for a successful career in dietetics.
Teaching on the course is mainly delivered by academic staff from the world-renowned Nutrition Innovation Centre for Food and Health (NICHE), a large research centre within the Biomedical Sciences Research Institute. NICHE undertakes high quality research to understand the links between diet and human development with a particular focus on obesity, cancer, heart disease, osteoporosis and ageing. We engage with a large number of local and international stakeholders including colleagues from the NHS, Academia and Industry as well as the general public and use this alongside our research to deliver a high quality degree.
Nutrition and Food Science at Ulster University is ranked 1st in the UK in the Guardian University Guide 2025. Dietetics has received 100% student satisfaction in the National Student Survey 2024.
We’d love to hear from you!
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
- Course specific information
- Fees and Finance
- Admissions
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
About this course
About
As well as providing impartial advice about nutrition and health, dietitians are involved in the prevention and treatment of nutrition-related problems and in the dietary treatment of disease. This course provides a sound background in nutrition, the scientific study of the foods we eat, the nutrients contained within foods and the fate of the nutrients when foods are eaten, and the effect of diet on health and well-being.
Therefore, this course includes the study of the science of nutrition and dietetics, the supportive sciences of chemistry, biochemistry, physiology, anatomy, biology, immunology, genetics, pharmacology, pathology, food science, epidemiology and statistics, as well as inputs from the social sciences, such as sociology, psychology, communication and management.
The number of places available on the dietetics course is limited by the availability of dietetics clinical placements.
Attendance
This is a four year full-time course with a compulsory placement year.
Typically there are 20-25 timetabled hours per week between 9.15am - 5.05pm Monday - Friday, including lectures, tutorial and seminars.
During your placement, you will be expected to work on a full-time basis.
Start dates
Teaching, Learning and Assessment
You will be taught through a combination of lectures, tutorials, seminars and practical sessions allowing you to gain a deep understanding of the subject.
We will assess your learning through a variety of methods including class tests, case studies, projects, examinations, workbooks, presentations, literature-based assignments and project reports.
In Year 3, you will also get the opportunity to work alongside an academic member of staff within the world-renowned Nutrition Innovation Centre for Food and Health to undertake an independent research project.
Attendance and Independent Study
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
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Attendance and Independent Study
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
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Assessment
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
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Calculation of the Final Award
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures from the academic year 2022-2023.
Academic profile
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures from the academic year 2022-2023.
Modules
Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year one
Biochemistry
Year: 1
Status: C
This module is designed to introduce students to the fundamental biochemical pathways, an understanding of which are necessary for the further study of life and health sciences. The structure, function and metabolism of biological macromolecules and the regulation of the pathways involved in their metabolism are discussed in detail
Human Physiology & Anatomy
Year: 1
Status: C
This module provides an introduction to the study of human physiology and anatomy to underpin further study of the pathophysiology in health and disease.
Medical Cell Biology
Year: 1
Status: C
This module will enable students to develop an understanding of the cellular basis of life and the relevance of studies of cell structure and function at the molecular level to human disease. In addition, it will provide a foundation for further studies in genetics, microbiology, histology and biochemistry.
Chemistry and Pharmacology
Year: 1
Status: C
This module introduces general descriptive, physical, organic and inorganic chemistry and the principles underlying chemical properties and reactions of simple organic and inorganic compounds with applications to pharmacology.
Practical and Laboratory Skills
Year: 1
Status: C
This module aims to provide students with the basic skills and techniques required to work safely in a laboratory setting, which underpins further study and practice in the life and health sciences.
Fundamentals of Nutrition Science
Year: 1
Status: C
This module introduces the basic scientific concepts of human nutrition, health psychology theories related to diet and physical activity behaviours and provides a general introduction to learning in a university setting, including scientific information retrieval, and handling. It also introduces the basic statistical methods essential to scientific analysis and informs on the use of specific software packages for the analysis and presentation of data. Employability and professionalism are also introduced within this module. Teaching methods include lectures, computer laboratory classes and tutorials.
Year two
Clinical biochemistry
Year: 2
Status: C
This module is designed to provide an understanding in clinical biochemistry sufficient to underpin further study in the biomedical sciences.
Pathophysiology
Year: 2
Status: C
This module is designed to provide understanding of key concepts in pathology sufficient to underpin further study in the biomedical sciences
Immunology
Year: 2
Status: C
This module is designed to provide students with an understanding of the key concepts in immunology sufficient to underpin further study in the biomedical sciences. Additionally, the module aims to foster critical thinking, independent research skills, and an appreciation for the relevance of immunology in various scientific and medical contexts. Ultimately, students completing this module should be well-prepared to comprehend, analyze, and engage with immunological concepts in both theoretical and practical settings.
Food science
Year: 2
Status: C
The module provides an integrated overview of food science and technology across the food supply chain and in the context of the Sustainable Development Goals (SDGs). Core topics include principles of food processing, structure and chemistry of food components, elements of food microbiology and food safety hazards/risks. Students are introduced to the production and processing of the main food commodities, challenges in food (re)formulation and other factors for sustainable and ethical food quality, safety and security of supply. Students will engage and report on laboratory practicals, and will undertake a site visit to a local company to gain insights into the food production process.
Epidemiology and statistics
Year: 2
Status: C
The module provides an opportunity for students to acquire necessary understanding of nutritional epidemiology and statistical analysis. Providing an integrated overview to the principles of epidemiology and its analysis and interpretation with respect to the study of diet and disease.
Assessment of Nutritional Status
Year: 2
Status: C
This module is designed to promote an understanding of the fundamentals of nutritional assessment through directed learning on anthropometry, body composition and dietary assessment methodologies. Students will gain practical skills in the measurement and collection of anthropometry and dietary intake data.
Nutrition Through the Lifecycle
Year: 2
Status: C
This module discusses the changing nature of nutritional requirements and determinants of food selection through the human life cycle.
Biosciences for Nutrition
Year: 2
Status: C
This module introduces Nutrition students to the basic concepts of Pharmacology, Genetics and Microbiology, sufficient to underpin further study.
Dietetics Professional Practice UG
Year: 2
Status: C
This module uses formal teaching methods incorporating practical and skills based learning to prepare the learners for practice-based learning experiences and for a professional career.
Year three
Health Promotion and Nutrition Communication
Year: 3
Status: C
This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence and consumer understanding of food and nutrition policies.
Biochemistry and Molecular Nutrition
Year: 3
Status: C
This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.
Clinical Nutrition
Year: 3
Status: C
This module discusses the aetiology, prevention, dietary management and treatment of common nutrition-related diseases and nutrition support.
Diet and clinical medicine
Year: 3
Status: C
This module provides an integrated study of the nutritional management of diseases/disorders commonly encountered. Building on the concepts developed in module NUT503 Clinical Nutrition in semester 1, it explores the rationale for and application of dietary modifications for service users and the means of evaluating dietary treatments. Using the Model and Care process learners will translate nutrition principles into interventions integrating and applying this knowledge with underlying medical aspects of diseases to enable service users to self-manage their condition
Nutrition Research Methodology
Year: 3
Status: C
This module provides an integrated overview of nutrition- and food-related research as the ongoing basis of the knowledge that informs future practice, research & development. The module provides an opportunity for students to acquire skills necessary to produce a critical review of scientific literature, conduct statistical analysis using relevant computer software and acquire presentation skills, which help to prepare students for the Food, Nutrition and Dietetics research project module (NUT517).
Food, Nutrition and Dietetics Research project
Year: 3
Status: C
This module provides students with experience in research in a selected area of investigation in Food, Nutrition and Dietetics conducting an independent research project and interpreting the findings for presentation to a scientific audience in the form of scientific poster and scientific paper for publication.
Year four
Dietetics Practice-Based Learning 1
Year: 4
Status: C
This is a 14-week practice-based learning module within a dietetics department approved for training learners, incorporating tutorials and seminars as appropriate. It will allow learners to begin developing the skills and knowledge required for safe and effective dietetic practice.
Dietetics Practice-Based Learning 2
Year: 4
Status: C
This module is a 14-week practice based module within an integrated health care setting and/or public health environment approved for training dietetic learners. This module incorporates practical experience with solution-focused tutorials and seminars using model and process for nutrition and dietetics practice to integrate theory and practice. It will allow learners to demonstrate competency in the skills and knowledge required for effective and safe dietetics practice with transferable employability skills to work in a patient-centred manner to demonstrate clinical competency and become a competent practitioner who can deliver effective, evidence-based and quality-driven care.
Dietetic Clinical Competency
Year: 4
Status: C
This module requires the pre registration dietetic learner to demonstrate clinical competence in dietetics by the application of clinical reasoning and integration of academic and practice based learning knowledge to provide evidence of safe and effective dietetic clinical practice.
Learners will use the Model and Care process to translate nutrition principles to formulate
intervention strategies based on current scientific evidence and demonstrate that they are a competent autonomous reflective practitioner.
Dietetic Professional Competency
Year: 4
Status: C
This module requires the learner to draw on in-depth knowledge and skills acquired from academic modules and from practice based learning. On completion of all components of the course the learners must demonstrate that they are autonomous reflective practitioners with transferable employability skills to work in a patient centred manner to demonstrate professional competency of regulatory and professional body competencies.
Standard entry conditions
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
A level
Grades BBB
A Level Essential: two subjects from Chemistry, Physics, Mathematics, Biology, Nutrition & Food Science of which Chemistry is preferred). Single Award Life & Health Sciences is acceptable with one subject from Biology, Chemistry, or Physics.
DA Life and Health Science is acceptable as two subjects.
Applied General Qualifications
Science-based BTECs only - contact the Admissions Office for details.
RQF Pearson BTEC Level 3 National Extended Diploma
Award profile of DDM (acceptable optional units 8 - 14, 17 - 22)
RQF Pearson BTEC Level 3 National Diploma
Award profile of DM (acceptable optional units 8 - 14, 17 - 22) plus A Level Grade B
RQF Pearson BTEC Level 3 National Extended Certificate
Award profile of D (acceptable optional units 8 - 14) plus A Level Grades BB to include one subject from Chemistry, Physics, or Biology.
Irish Leaving Certificate
Five grades at H3 to include at least two subjects from Biology, Chemistry, Home Economics, Maths, Physics.
If neither Maths nor Chemistry is achieved at H3, as they are required for prior learning, a minimum grade of H6/O4 is required. The requirement for five H3 grades, including at least two from the specified subjects, must still be met.
Additionally, English must be passed with a minimum grade of H6/O4.
Irish Leaving Certificate UCAS Equivalency
Tariff point chart
International Baccalaureate
Overall IB profile minimum: 26 points with 13 points at Higher Level to include Chemistry and one subject from Biology, Maths or Physics.
Higher or Subsidiary level in English Language and Maths at Grade 4 or above.
Access to Higher Education (HE)
Only science-based courses are acceptable.
Overall average of 65%, to include 65% in Level 3 modules (120 credit Access Course) (NI Access Course)
If GCSE Maths at grade C has not been obtained then a 20 credit Level 2 Mathematics module at 40% or successful completion of NICATS Mathematics as part of the pre-2021 Access Diploma is required.
GCSE
For full-time study, you must satisfy the General Entrance Requirements for admission to a first-degree course and hold a GCSE pass at grade C/4 or above in English Language. You must also hold a GCSE pass in Mathematics and Chemistry or Double Award Science at grade C/4 or above (or equivalent).
Level 2 Certificate in Essential Skills- Communication will be accepted as equivalent to GCSE English.
Level 2 Essential / Key Skills in Application of Number is NOT regarded as an acceptable alternative to GCSE Maths.
English Language Requirements
English language requirements for students whose first language is not English
The minimum requirement is Academic IELTS 7.0 with no band score less than 6.5. Graduates must be able to communicate in English to the equivalent of IELTS level 7 with no element below 6.5 to apply for registration with HCPC.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Additional Entry Requirements
A questionnaire will be emailed to applicants after the UCAS deadline, along with detailed instructions for completion. This will be used to shortlist candidates for interviews.
Please ensure the email address you provide is active and regularly checked. It is also strongly advised to monitor your spam or junk folders for any correspondence.
Admission to the Dietetics course is contingent upon a satisfactory criminal records check (AccessNI) and a health check. Additional details will be provided before enrolment.
To safeguard your health and enable you to participate fully in the course's learning opportunities, you must have the necessary vaccinations. Missing certain vaccinations may restrict your participation in specific placements or projects. Information about the required vaccinations will be shared during Induction. You will also complete a Health Declaration form before registration, which includes questions about your vaccination history.
Acceptable alternative qualifications include:
HND with overall Merit to include 60 distinctions in level 5 credits/units may be specified.
HNC with overall Distinction to include 90 distinctions in level 4 credits/units may be specified.
For further information regarding entry requirements, please get in touch with Admissions Office staff on T: +44 (0) 28 7012 3210 or E: admissionsce@ulster.ac.uk
Exemptions and transferability
As this is a professionally validated programme, exemptions and transferability are not normally considered.
Careers & opportunities
Graduate employers
Graduates from this course are now working for:
- National Health Service
- Food and Nutrition Industry
- Nutrition Communication
- Nutrition and Sport Industry
- Education
Job roles
With this degree you could become:
- Community Dietitian
- Acute Dietitian
- Research Dietitian
- Industry
- Health communication
- Health Promotion
- Academia
Career options
The academic content of the programme, together with the experience gained from placement, leads to excellent employment opportunities within the NHS as well as the food industry, health promotion or in nutrition overseas.
There are also opportunities for suitably qualified graduates to pursue higher degrees (MSc, MRes, MPhil, PhD) through further taught studies and/or research at both this University or at other institutions of higher education and research.
Work placement / study abroad
After passing all academic modules in Year 3, you will have the opportunity to undertake two 14-week placements at approved settings. The placements, which take place within one of the five Health and Social Care Trusts in Northern Ireland, are an excellent opportunity for you to continue your personal and professional development under the supervision of experts in the field of clinical dietetics.
Professional recognition
Accredited by the British Dietetic Association (BDA) as delivering the approved pre-registration curriculum framework. Provides eligibility to apply for HCPC registration as a dietitian.
Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.
Fees and funding
Funding is available for this course - find out more
Scholarships, awards and prizes
Students who gain an average mark of greater that 70% are eligible to be included on the annual Dean's List in Years 1 and 2.
Prizes are awarded for the best overall student in final year, the best final year research project and the student who performs best in final post clinical Dietetics placement examinations.
Additional mandatory costs
All students are health screened and must get the appropriate vaccinations. The health screening and vaccination programme will cost approx. £35 - 155 depending on the vaccinations required.
The criminal record check through AccessNI currently costs £33.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
Disclaimer
- We prepare our prospectus and online information about our courses with care and every effort is made to ensure that the information is accurate. The printed version of the prospectus is, however, published at least a year before the courses begin. Information included in the prospectus may, therefore, change. This includes, but is not limited to changes to the terms, content, delivery, location, method of assessments or lengths of the courses described. Not all circumstances are foreseeable, but changes will normally be made for one of the following reasons:
- to meet external, professional, or accredited body requirements;
- to provide for exceptional circumstances due to reasons beyond our reasonable control;
- to improve or enhance your experience, or to adopt changes recommended in student feedback, with the aim of improving the student experience and or student outcomes; and/or
- to ensure appropriate academic standards are met, for example in response to external examiners feedback.
- If there are insufficient enrolments to make a course viable, it may be necessary for the University to withdraw a course. If you have received an offer for a course that we subsequently have to close, we will contact you as soon as possible to discuss alternative courses. If you do not wish to study any alternative courses at the University, you may withdraw your application by informing us by email to admissions@ulster.ac.uk.
- Please note that the University’s website is the most up-to-date source of information regarding courses, campuses and facilities and we strongly recommend that you always visit the website before making any commitments.
- We will include a durable PDF when we send you an offer letter which will highlight any changes made to our prospectus or online information about our courses. You should read this carefully and ensure you fully understand what you are agreeing to before accepting a place on one of our courses.
- The University will always try to deliver the course as described in the durable PDF you receive with your offer letter.
- At any point after an offer has been made, students will be notified of any course changes in writing (usually by email) as soon as reasonably practicable and we will take all reasonable steps to minimise their impact where possible. The University will, where possible and reasonably practicable, seek the express consent of the student in regard to any changes concerning material or pre-contract information.
- The University website will be updated to reflect the changed course information as soon as reasonably practicable.
- If, after due consideration, you decide that you no longer want to study your course or to study at the University, because of the changes, you may withdraw your application or terminate your contract with the University. In order to do so, you should notify us in writing by emailing admissions@ulster.ac.uk (and update UCAS if applicable). We will, on request, recommend alternative courses that you could study with us, or suggest a suitable course at an alternative higher education provider.
- Providing the University has complied with the requirements of all applicable consumer protection laws, the University does not accept responsibility for the consequences of any modification, relocation or cancellation of any course, or part of a course, offered by the University. The University will give due and proper consideration to the effects thereof on individual students and taken the steps necessary to minimise the impact of such effects on those affected.
- The University is not liable for disruption to its provision of educational or other services caused by circumstances beyond its reasonable control providing it takes all reasonable steps to minimise the resultant disruption to such services.
Sustainability at Ulster
Ulster continues to develop and support sustainability initiatives with our staff, students, and external partners across various aspects of teaching, research, professional services operations, and governance.
At Ulster every person, course, research project, and professional service area on every campus either does or can contribute in some way towards the global sustainability and climate change agenda.
We are guided by both our University Strategy People, Place and Partnerships: Delivering Sustainable Futures for All and the UN Sustainable Development Goals.
Our work in this area is already being recognised globally. Most recently by the 2024 Times Higher Education Impact rating where we were recognised as Joint 5th Globally for Outreach Activities and Joint Top 20 Globally for Sustainable Development Goal 17: Partnership for the Goals.
Visit our Sustainability at Ulster destination to learn more about how the University strategy and the activities of Ulster University support each of the Sustainable Development Goals.
