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1 C a r d i f f S c h o o l o f H e a l t h S c i e n c e s B S c ( H o n s ) P u b l i c H e a l t h N u t r i t i o n ( B ) P r e - I n d u c t i o n I n f o r m a t i o n S e p t e m b e r

2 1. General Information Title of Awards BSc (Hons) Public Health Nutrition Validating Bodies: Cardiff Metropolitan University Association for Nutrition Mode: BSc (Honours) three years full time Modular Programme Programme Director: Hilary Wickett School: Cardiff School of Health Sciences Dean of School: Professor Adrian Peters

3 2. Welcome from the Dean Professor Adrian Peters The Cardiff School of Health Sciences improving health through education and research A very warm welcome to the Cardiff School of Health Sciences. You will be joining a vibrant community of over 2000 students with 160 staff committed to delivering a first class education on our broad portfolio of health courses. Most of our degrees are professionally recognised allowing direct entry into your chosen profession and forming an excellent springboard for your career. You are entering the University at an exciting time in our 150 th year, following a multimillion pound investment in the Llandaff Campus that has included a 5 million development of the School s facilities, a new Cardiff School of Art and Design, Cardiff School of Management, Learning Centre extension and Student Centre with gym facilities and excellent student support services. The information in this pack will give you a feel for the School and the course you are joining. Please do not hesitate to contact your Programme Director if there are any questions that we have not answered. Your time at University is important and will give you the opportunity to develop lifelong friendships and a range of skills and experiences that endure. We provide an environment in which your academic, professional and social developments thrive and Cardiff, as the capital city of Wales with a large student population, is well placed to meet all your social needs. Finally, I look forward to welcoming you in person during Freshers week in September. I encourage you to play a full role in the School and take every opportunity afforded you. I am certain you will find your time at this University highly rewarding and the start of a lifelong relationship with us.

4 The Cardiff School of Health Sciences improving health through education and research The School is located on the Llandaff Campus and has four Departments offering courses at BSc and MSc level, many of which offer both an academic and professional qualification. We also offer a foundation degree, two foundation year certificates that lead to specific undergraduate programmes and a small number of Higher Certificates and Diplomas validated by BTEC/EDEXCEL. In addition to professional body accreditation our programmes are approved by the appropriate regulatory bodies including the Health Care and Professions Council, Care Council for Wales and General Dental Council where this is required. The departments and examples of the courses they offer are detailed below: Department of Applied Community Sciences - Environmental Health (BSc, HND) - Health and Social Care (BSc, HND, HNC) - Housing (BSc, HND, HNC) - Social Work (BSc) - Applied Public Health (MSc) - Food Safety Management Hong Kong (MSc) - Occupational Health, Safety and Wellbeing (MSc) Department of Applied Psychology - Foundation Social Sciences (Foundation Certificate) - Psychology (BSc) - Forensic Psychology (MSc) - Health Psychology (MSc) - Practitioner in Forensic Psychology (PGD) - Doctorate in Forensic Psychology (DForen. Psych.) Department of Biomedical Sciences - Foundation Health Sciences (Foundation Certificate) - Biomedical Science (BSc, HND, MSc) - Sports Biomedicine and Nutrition (BSc) - Healthcare Science (Life Sciences) (BSc) Department of Healthcare - Complementary Therapies (BSc) - Dental Technology (FD, BSc, MSc) - Food Science and Technology (BSc, HND, MSc) - Human Nutrition and Dietetics (BSc, Post Graduate Diploma, MSc) - Podiatry (BSc) - Public Health Nutrition (BSc) - Speech & Language Therapy (BSc) - Musculoskeletal Studies [Lower Limb] (MSc) - Advanced Dietetic Practice (MSc) - Food Technology for Industry (MSc)

5 Each Department has a Head who sits on the School Management and Planning Team with the Deputy Dean (Learning and Teaching), Associate Dean (Research), Associate Dean (Enterprise), Associate Dean (Internationalisation) and School Business Support Manager. This team, chaired by the Dean, is responsible for the strategic and operational management of the School. Each programme has a Programme Director, many will have year tutors and all students are assigned a Personal Tutor as part of our academic support framework. It is important that you engage with your tutor as they can signpost you to other services as required. Our students elect student representatives for each programme who make an active and important contribution to Programme Committee meetings. There are also opportunities for students to have a voice in the management of the School; through the Staff Student Liaison panel; Learning and Teaching Committees; Health and Safety Committees Whole School meetings and at a number of events across the University. The School promotes active engagement in sport as a social exercise or competitive endeavour. Campus Sport in conjunction with the Athletics Union provide a range of intramural sports opportunities and students can access the gym in the Student Centre at Llandaff Campus, an outdoor exercise area and the excellent sporting facilities at the Cyncoed Campus, which houses the National Indoor Athletics Centre, tennis centre, gym and swimming pool. The award winning Cardiff Met Rider bus runs a regular service between the Student Accommodation, Llandaff and Cyncoed Campuses and into the city centre. Included in this pack is specific information for your chosen programme. For more information on our School or programme, please visit our website or contact your Programme Director. Research in the Cardiff School of Health Sciences The Cardiff School of Health Sciences has a strong research culture; informing your curriculum and teaching and extending knowledge and evidence base for professional practice development. In the most recent UK wide Research Excellence Framework, (REF) 2014, 74% of our research was rated as internationally excellent or world leading. This contributed to the University s position as top new university in the UK for research quality. We have invested heavily in our research infrastructure with new research laboratories for biomedical science and food science and technology, a psychology research centre, health assessment suite and a postgraduate centre for our PhD students, who now number over 60 with strong research groups in Biomedical Science, Environmental Health, Food Science & Technology and Psychology with a growing number of practitioner PhDs in Dietetics, Podiatry and Speech and Language Therapy. Our great strength is our multidisciplinary, collaborative approach and we produce world-class applied research that informs practice in Wales and beyond. For example, our work on exercise, diabetes, and healthy ageing includes collaborations between biomedical science, psychology and physiologists to better understand the complex relationships between lifestyle the ageing process and illness associated with ageing; extending our knowledge in this critically important area and influencing healthy ageing initiatives. Recent research grants awarded in this area include Welsh Government funded work on growing a healthy older population in Wales looking at the influence of gardening and allotment keeping on healthy aging and a large European funded study, Frailomics, examining biomarkers of frailty, an important indicator of health in the older population. Research across the School is extensive and varied. For more information on our research please visit and follow the link to research.

6 Working with Partners We are proud of our work with local communities, employers and industry in Wales and beyond. From developing homework clubs on science with black and minority ethnic communities in Cardiff to working with the pharmaceutical industry on drug discovery methods, we make a significant contribution to the social, cultural and economic well-being of Wales and the UK. We work in partnership with the Cardiff and Vale University Hospital Board to deliver key collaborative projects including running NHS Podiatry Clinics in our own Wales Centre for Podiatric Studies, improving patient care and clinical education for our students. The internationally recognised Food Industry Centre based in the School is supported by the Welsh Government to engage with Welsh food manufacturers to ensure they are competitive players in the food sector. To date this has led to the development of over 100 jobs in the industry and benefitted our students with opportunities for work placements, industry projects and innovative employment in the food industry. We work closely with industry on waste, pollution and occupational health and safety, and host one of the specialist chemical centres of Public Health England s Centre for Radiation, Chemical and Environmental Hazards and the World Health Organisation Collaborating Centre for Public Health Management of Chemical Incidents. Staff from the School contribute to the work of a new Cardiff Met International Training Centre announced by the World Health Organisation in May 2011 in Thailand and officially launched here in April Our role in providing lifelong learning opportunities through Continuing Personal and Professional Development is important and we have excellent relationships with employers providing a host of CPD opportunities across the School s disciplines. We have strong links with local authorities and the third sector, providing post qualification training for Social Workers, Continuing Professional Development (CPD) in health and social care and working closely with housing associations, including a recent Knowledge Transfer Partnership with a major local supportedhousing organisation. Our strong links with partners is key to our ability to provide you with relevant work experience placements critical to your professional development and employability.

7 3. Programme Overview and Career Prospects High quality programmes - The Cardiff School of Health Sciences has a long history of offering high quality programmes in dietetics, food science and nutrition, drawing on established links with the NHS and the food industry. Employability - A plethora of Government programmes and initiatives have increased demand for Professional Nutritionists. These include Five-a-day, National Service Frameworks for Coronary Heart Disease, Cancer, Older People, Children; urban regeneration projects and the increasing public health responsibility of Primary Care Trusts. Nutritionists are employed to promote health and prevent nutrition-related illness in the health care sector as part of public health teams, health promotion and community development initiatives. There are opportunities for nutrition graduates to work with dietitians, government agencies, food manufacturers, retailers and the consumer. Opportunities also exist within developing countries as part of government nutrition and education programmes. In addition there are employment prospects in education, research, policy development, sports nutrition and journalism. Attaining this graduate qualification demonstrates a sound knowledge base in evidence-based nutrition and the practical skills to enable consumers to improve their health through better nutrition. Tailor your degree to your future career - Students can tailor their degree to focus on the areas which they are most likely to need in their future career. Those who wish to go on to train to be Dietitians are recommended to study Nutritional Biochemistry and Physiology together with Health Sociology and Health Psychology. While those who wish to work in developing countries are recommended to study Global Nutrition and Health Promotion. There is a national shortage of qualified food science and nutrition professionals and food manufacturers are becoming increasingly aware of the role and importance of nutrition, in particular in new product development. Accordingly students who wish to expand their skills in this area are encouraged to study New Product Development and Food Quality and Legislation. Professional Accreditation - This programme is the only course in Wales to be accredited by the UK Association for Nutrition (AfN). This enables our graduates to be professionally recognised with the knowledge and skills which employers value. Completing an accredited course enables graduates to become Associate Nutritionists and to use the title AssocNutr. After three years of relevant experience they can then become Registered Nutritionists and use the title RNutr. For more information visit

8 4. Educational aims of the programme The programme aims to provide a high quality and professionally appropriate undergraduate programme, developing in students a critical appreciation of the human nutrition evidence base and its application to public health. Graduates will be equipped with the necessary knowledge and skills to be effective public health nutrition practitioners in their chosen area. The programme lays the foundations for career-long professional development and lifelong learning. 5. Programme outcomes Knowledge and understanding, skills and other attributes By the end of the programme students will: 1. Demonstrate a sound theoretical knowledge base in all aspects of public human nutrition in both health and disease including: behavioural sciences, biochemistry, epidemiology, food science, health education, health policy, health promotion, microbiology, nutrition, immunology, physiology and research methods. 2. Apply multiple perspectives to issues in public health nutrition, recognising the broad base of the disciplines and the importance of a range of research methods, theories, evidence and applications. 3. Be familiar with methods of nutritional assessment of individuals and populations, their uses and limitations. 4. Be familiar with the principles and processes associated with the modification of a diet or individual food to meet a specification for a stated individual or group of individuals, taking multiple constraints into account. 5. Show an ability to carry out independent, empirical research. This will include: formulating a testable research question, choosing appropriate methodologies, carrying out the study ethically and efficiently, presenting the findings appropriately, discussing and evaluating the findings and drawing relevant conclusions and recommendations. 6. Communicate clearly and appropriately, demonstrating an awareness of a variety of contexts through reading, listening, writing and presenting. 7. Manipulate data numerately and coherently in an appropriate form. 8. Manage information through applying technology (including ICT). 9. Demonstrate an ability to manage and develop themselves in terms of learning, time management, appreciating own roles and reflecting on this development. 10. Work with others with confidence, initiative and effectiveness. 11. Show flexible, methodical, informed and creative approaches to problem solving. 12. Act in a professional and ethical manner, demonstrating the ability to learn from and reflect on experiences.

9 6. Programme Structure The programme is modular in design and complies with Cardiff Metropolitan University academic regulations. Learning is generally organised into single 10 credit modules (each representing 120 hours of student effort) and double 20 credit modules (each representing 240 hours of student effort). In addition the research dissertation provides 30 credits which represents 360 hours of student effort. Each full time student will study the equivalent of 12 single modules per level. In order to obtain an Honours degree, each student will be required to successfully complete: 120 credits at level 4 (year 1) 120 credits at level 5 (year 2) 120 credits at level 6 (year 3) Therefore in order to gain a BSc (Honours) degree, students must pass modules equivalent of 360 credits. There are opportunities for students to undertake a practical work placement as part of their course which can either be 12 weeks or 12 months in duration. Students are responsible for organising their own placements but are provided with guidance and support throughout. Students who undertaken placements find it helpful with future employment.

10 7. Summary of Modules for The table below indicates the programme structure across levels 4, 5 and 6. Level 4 Code Module Title Credits Core or optional STF 4003 Introductory Biochemistry 20 PHN 4007 Intro to Public Health Nutrition 20 PHN 4003 Food Studies 10 STF 4005 Food Preservation and Sensory Analysis 10 PHN 4004 Nutrition (Macro and micronutrients) 20 APS 4002 Human Anatomy and Physiology 20 PHN 4006 Professional Skills and Studies 20 Level 5 Code Module Title Credits Core or optional PHN 5001 Communication 20 PHN 5007 Public Health Nutrition A 20 STF 5007 Research Methods 20 PHN 5004 Nutritional Assessment 10 STF 5000 Food Quality and Legislation 20 (recommended for employment in Food Industry) STF 5002 New Product Development 1 20 (recommended for employment in Food Industry) DAN 5017 Nutritional Biochemistry and Physiology 10 (strongly recommended for future study in Dietetics) DAN 5010 Health Sociology 10 (helpful for future study in Dietetics) DAN 5011 Health Psychology 10 (helpful for future study in Dietetics) SBM 5004 Sports and Exercise Physiology (recommended for future study in Sports Nutrition) 10 Level 6 Code Module Title Credits Core or optional PHN 6001 Contemporary Nutrition 10 PHN 6003 Health Promotion 10 PHN 6005 Nutrition and the Consumer 10 PHN 6006 Public Health Nutrition B 10 DAN 6009 Dissertation 30 DAN 6002 Global Nutrition 10 PHN 6004 Independent Study 10 PHN 6010 PHN Placement 10 (available if you have secured for yourself relevant work experience equivalent to 12 weeks full time) STF 6004 New Product Development 2 20 (recommended for employment in Food Industry Only available if passed New Product Development 1) PHN 6007 Nutrition in Sport and Exercise 20 PHN 6008 Sustainable Food Issues 10

11 8. How the Programme is Managed All the members of the Food Science, Dietetics and Nutrition team collaborate to run the programme. The team comprises: Dr Ruth Fairchild Katherine Gallimore (Year 2 tutor) Rhiannon Harris Shirley Hinde (Year 3 tutor) Ray Newberry Denise Parish Hilary Wickett (Programme Director and Year 1 tutor) Lydia Davies Course and Finance Administrators Roles fulfilled by the team include the following: The Programme Director is responsible for the overall planning and day-to-day running of programmes. Year Tutors have overall responsibility for integrating the programme of one particular year. This includes ensuring that coursework is evenly spread throughout the year, and monitoring the progress of the students in that year. Module Leaders are responsible for their particular module: what is taught, how it is taught and how it is assessed. Each student is allocated a personal tutor who will arrange regular meetings. These provide an opportunity to discuss the Personal Development Portfolio and any other issues, both academic and non-academic which you wish to raise. 9. Student Consultation We value the views of students undertaking programmes in Nutrition and use their experiences to ensure the smooth running of programmes and for monitoring purposes. All students are encouraged to evaluate each module undertaken by completing an anonymous module evaluation surveys. These are summarised by the Year Tutor and form part of the Annual Monitoring Report. Actions which are required as a result of the consultation are implemented and also monitoring through this system. Each year group nominates a student to represent the views of the cohort. These student representatives liaise with the Year Tutors, act as spokespersons for the the group, and may also be asked to provide the group with information from members of staff. They are also members of the Programme Committee which meets twice a year, and which is responsible for the academic issues relating to the programme. Student representatives are asked to give a report from their year group at the meeting. There is also a Staff-Student Liaison Committee within the School that provides a forum for more general issues to be discussed. Each Centre within the School is represented by a member of academic staff and student representatives.

12 10 How the Teaching Team Facilitate Learning A wide variety of teaching and learning strategies are used in the programmes. These include lectures, practical work, tutorials, workshops, seminars, syndicates and team learning, as well as independent learning. There are timetabled sessions, usually on each day of the week (Monday to Friday). In addition there is time during the day for independent learning, within the Learning Centre, some of this supported by the University Virtual Learning Environment (Blackboard). Lectures convey information to students, and are interactive. Practical work complements and extends theoretical aspects and develops skills. Results from practicals are used in problem solving as part of the learning process. Students are required to attend sufficient practical classes to meet the learning outcomes of the module. Consequently each module has a stated minimum attendance percentage, and additional work will be set if this is not achieved, in order to pass the relevant module. Small group work occurs in tutorials which expand and consolidate course material. Seminars and syndicates are opportunities for student centred learning and provide the students with a forum to practise team work and communication skills. Workshops, case studies and team projects provide further experience of reflective thinking and critical evaluation. Students are expected to sign in for tutorials and small group sessions to record attendance. Full attendance is expected. Throughout all of these teaching and learning processes, students are supported by the subject tutors, and the Library and Learning Centre resources. The Library provides access to a large range of learning technology, which offers students the opportunity to use many on-line data sources. An interactive Study Skills support package is available. 11. Methods of Assessment Each module you undertake is assessed. Anonymised marking applies to all coursework and examinations except in those cases where individual pieces of work have been completed on specific topics, where anonymity would be impossible (e.g. project work). This means that your name is not visible to the marker, and only your student number is used. This enhances Equal Opportunity which is a key element of Cardiff Metropolitan University teaching policies. The nature of the assessment will vary according to the subject, and the aims and objectives of the module. A wide variety of methods are used to assess students. These include: essays problem solving practical reports computer based exercises case studies oral presentations course journal critical assessment of published work preparation of teaching packages interviews and reports preparation of a scientific poster research project and dissertation

13 Some of the exercises may be assessed individually; others may be awarded marks for a group or team effort. Details of the assessment schedule (when assessments are to be handed in) and Assessment Regulations will be given to you in the Student Handbook at the beginning of each year of the programme. 12. Code of Conduct As the degree programme leads to professional qualifications, appropriate standards of behaviour, including professionalism in your own behaviour and sensitivity to others are expected from the students. This pertains to recognising responsibility for your own actions and respecting the rights of others. An awareness of these will be developed through the Personal Development Portfolio. A detailed Code of Behaviour relating to students on the programme is issued in the Student Handbook at the start of each academic year. Students are expected to comply with all of the General Regulations of the University, together with those specifically related to safety in laboratories and kitchens. 13. Programme Related Expenses Food grade white coat You will be required to purchase a food grade white coat for kitchen practicals. These are widely available (e.g. through Amazon, Alexandra workwear or Blue Max Banner for around 15. Pre-course reading Many students find it helpful to prepare for University study by reading: The Study Skills Handbook by Stella Cottrell (2013) Palgrave publishers. ISBN: This book is very easy to read and provides a great opportunity to refine your study skills before embarking on University level lectures and assignments. Even students who have felt they already have good study skills have found this book helpful. It is also directly useful for one of the key professional skills assignments. It is however optional and copies are available in the University library once you have enrolled.

14 Books We have a well stocked library with books, journals and e-resources to support your studies. If you wish to purchase your own copies of books, you are advised to wait until the course starts before doing so. In induction week, there will be an opportunity to browse relevant textbooks which you will refer to during your studies. Those students who feel that their background in Biology or Chemistry is limited will benefit from some supplementary reading before the course commences. Recommended books are: Lewis, R and Evans W (2011) Palgrave Foundations, Chemistry. 4th Ed. Palgrave Macmillan. ISBN Boyle, M and Senior, K (2008) Collins Advanced Science Human Biology. Collins Educational ISBN rd edition. Students typically use a core nutrition textbook during year 1 which is usually one of the following: Gibney, M., Lanham-New, S., Cassidy, A. Vorster, H.H. (Eds) (2009) Introduction to Human Nutrition (2 nd edition). Wiley-Blackwell Geissler, C. and Powers, H. (Eds) (2010) Human Nutrition (12 th edition). Churchill Livingstone. Mann, T. and Truswell, A.S. (Eds) (2011) Essentials of Human Nutrition (4 th Edition). Oxford University Press Photocopying and printing Past students recommend that access to a home computer with low-cost black and white printer (e.g. laser) can be a helpful resource. There is also a campus PrintStudio, which carries out copying on request, at a reasonable charge. The student ID card acts as a charge card and can be topped up with credit at machines across the Campus. Professional Body Membership Students are encouraged to join the Nutrition Society as student members, at reduced cost of 20 a year. This is entirely optional. Details are provided during induction week. For more information on the Nutrition Society visit Travel between Campuses The University Rider bus service provides low cost transport between campuses and Halls of Residence. 14. Induction Programme Induction week is a vital part of the programme and you will be expected to attend all timetabled sessions. The week gives you the opportunity to start to settle into University life as quickly as possible. You will have the opportunity to get to know other members of the group as well as staff. You will meet your personal tutor and students from other years of the programme. Most importantly, you will receive information about the programme, how it operates, our expectations of you and how we can help you to fulfil your goals.

15 The Academic year dates for are as follows:- Induction Week: Monday 21 September Friday 25 September 2015 Autumn term: Monday 28 September Friday 11 December 2015 Spring term: Monday 18 January Friday 18 March 2016 Summer term: Monday 11 April Friday 17 June 2016 Retrieval exams are held during August-September Online Enrolment Enrolment is an important process which confirms your status as a Cardiff Met Student. You can complete the online self enrolment process from any computer through our Self Service system. Please note that in order to self enrol; your status must be Unconditional Firm (UF). Please begin your enrolment process by going to step-by-step guidance is provided. This process is essential in that it will allow you access to your student loan (if applied for), payment of fees, programme information systems and importantly enable you to obtain your Student ID Card. 16. Summary The information in this guide is intended to help you prepare for your degree. If you have further queries, please contact me (tel: hwickett@cardiffmet.ac.uk). I look forward to meeting you Hilary Wickett Programme Director May 2015

16 B S c ( H o n s ) P u b l i c H e a l t h N u t r i t i o n ( B ) I n d u c t i o n P r o g r a m m e

17 CARDIFF METROPOLITAN UNIVERSITY CARDIFF SCHOOL OF HEALTH SCIENCES BSc (Hons) Public Human Nutrition - Induction Programme All events take place at Llandaff Campus (except events marked*) Monday 21 September 2015 Time Event Lecturer/Speaker Venue Welcome Event* Freshers Fayre* Vice Chancellor Student Union Student Union National Indoor Arena, Cyncoed Campus Tuesday 22 September Course orientation 1 Nutritionists in practice School Induction including welcome from Dean, Student Services, library, and sports talk Wednesday 23 September Course orientation 2 Getting organised Timetables Tutorials/Lectures/Practicals? Thursday 24 September Hilary Wickett Programme Director Professor Adrian Peters Colin Hinds Payne Allison Jones Hilary Wickett Programme Director O1.14 A0.31 O Nutrition Resources for Students Shirley Hinde D Meet the Centre team over juice and Hilary, Ruth, Denise, Katherine, D1.25 welsh cakes Shirley and Rhiannon Meet your personal tutor Katherine Gallimore Shirley Hinde Rhiannon Harris Denise Parish Hilary Wickett D103 O2.18 D103a B1.15 O Rough Guide to Year 1 Year 3 PHN Students O Lunch break Course orientation 3 Hilary Wickett O Nutrition career pathways Hilary Wickett O2.12 Recent graduate profiles Placement opportunities Ready for lectures on Monday? ID Card production Hilary Wickett Learning Centre Friday 25 September free day