BSc Nutrition & Health

About this course

Food and nutrition shape almost every aspect of human health, from the prevention of chronic disease to the management of conditions that affect millions of people across the UK and beyond. Nutrition and health as a field of study draws on biochemistry, physiology, epidemiology, and public health to build a rigorous understanding of how what we eat influences the body at every stage of life. It is a discipline grounded in evidence, and one that carries real weight in clinical, community, and policy settings. Studying Nutrition and Health at Edge Hill University, you will explore the science of nutrients and their metabolic roles, the relationship between dietary patterns and disease, and the principles that guide health promotion at both individual and population level. The programme includes a sandwich year and a work placement, meaning you will gain substantial hands-on experience in professional settings that complement your academic study. This practical dimension is particularly important in a field where the ability to apply scientific knowledge to real people and communities is central to effective practice. The course is delivered on a part-time basis, offering flexibility for students who are balancing study with other commitments. Edge Hill's programme gives you eligibility to apply for Direct Entry as a Registered Associate Nutritionist with the Association for Nutrition, which is a significant professional milestone for those pursuing a career in nutrition practice. Graduates from nutrition and health programmes work in a wide range of settings, including the NHS, public health agencies, local authorities, sports and exercise organisations, food industry roles in product development and labelling, and community nutrition projects. Research and policy roles are also common, particularly for those who go on to postgraduate study. The discipline offers a career path that combines scientific rigour with genuine social purpose, whether you are working directly with individuals or influencing the food environment at a broader level.

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