Everything you need to know...
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What is the fee?
Home: See fees section below
International/EU: £17,155 per year -
How long will I study?
1 Year
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Where will I study?
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What is the UCAS code?
AA08
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When do I start?
September 2025
Course summary
- Top up your existing qualifications to a BA (Honours) degree.
- Develop professional skills required to work in the nutrition and wellbeing sector.
- Learn how to develop, manage and evaluate wellbeing services and skills.
- Gain experience working on a live consultancy brief for an external partner.
- Acquire essential knowledge about food and nutrition relevant to key sectors.
- Benefit from studying in our state-of-the-art facilities.
On this course you’ll develop the knowledge, skills and experience to improve people’s nutrition, diet and wellbeing. As well as specialist knowledge in a range of key sectors, you’ll gain the academic training, employability and communication skills you’ll need to work in the nutrition and wellbeing industry – improving quality of life for people who are affected by dietary issues.
Come to an open day
Visit us to learn more about our gold-rated teaching and why we were awarded the highest possible rating in the Teaching Excellence Framework.
How you learn
Our award-winning teachers have experience working in nutrition – from public health to sports and exercise nutrition, food choice and behaviour change. They’re actively involved in impactful research, so you’ll be able to understand the latest developments in nutrition and wellbeing.
You’ll also have the opportunity to apply your knowledge to a live consultancy project in collaboration with an external partner, making you stand out to employers.
You learn through:
- A combination of lectures, seminars and workshops
- Practical sessions in our food science and nutrition labs, development kitchens and sensory suite
- Webinars and competitions organised by professional body partners
- A live consultancy project
- Independent study
- Group work
Course themes
You’ll explore ways to enhance wellbeing through nutrition and/or physical activity, learning how to communicate effectively about nutrition and wellbeing. You’ll develop as a reflective practitioner who can evaluate information and make sound, ethical, evidence-based decisions and recommendations – helping you become a career-ready and well-rounded practitioner.
The course delves into the fundamental principles of nutrition science, dietary practices and health promotion. Through interprofessional education we enhance collaborative practice among health disciplines.
You’ll study advanced topics that encompass nutritional interventions for specific populations, and practical skills for supporting dietary change and wellbeing. You’ll graduate ready to deliver expert care that upholds the highest professional standards.
Course support
You’ll be supported in your learning journey towards highly skilled, graduate-level employment through:
- Access to specialist support services to help with your personal, academic and career development
- Access to our Skills Centre with one to ones, webinars and online resources, where you can get help with planning and structuring your assignments
- Industry-specific employability activities such as live projects and networking opportunities
Course leaders and tutors
Dr Rachel Rundle
I joined the academic team at Hallam in 2008 and have developed teaching expertise in public health nutrition, plus research interests in maternal and infant health, … Read more
Applied learning
Live projects
A live consultancy project is a key part of your second semester. You’ll immerse in real-world scenarios, such as the development and nutritional analysis of a seasonal menu for a local dementia-friendly café, healthy-eating sessions in local primary schools, cook-and-eat sessions for a local scouts group, and the creation of a cooking resource pack for young adults with learning difficulties.
Other live projects involve interacting with members of the public to deliver evidence-based nutrition information, such as during our popular annual nutrition fair. You’ill also have the opportunity to practise your motivational interviewing skills to support behaviour change and promote healthier lifestyles.
As well as hands-on experience, projects like these provide a deeper understanding of community needs and develop your skills in problem-solving, collaboration and communication. With these you’ll be well prepared for a variety of professional roles.
Networking opportunities
We support you to build your professional network – aided by our professional body memberships, which provide access to sector professionals and opportunities for interaction with students from other institutions.
Throughout your course, industry professionals from diverse disciplines deliver guest lectures and workshops to enrich your subject knowledge. Our careers and employability support includes chances to meet employers at tailored careers fairs – great for learning about graduate opportunities and internships. You can also connect with the Association for Nutrition (AfN) and the Institute of Food Science and Technology (IFST) through extra-curricular development opportunities, events, competitions and committees.
Future careers
This course prepares you for a career in:
- Nutrition
- Health coaching
- Behaviour change
- Public health
- The food industry (nutrition)
- Sports nutrition
- Scientific affairs
- Research (including postgraduate research degrees)
Previous graduates from BSc Nutrition courses at Sheffield Hallam have gone on to work for:
- ABL Health
- Active Suffolk
- Beezee Bodies
- Boots
- Bupa
- Chartwells / Compass
- Derbyshire County Council
- Keighley Healthy Living Network
- Mellors Catering Services
- Thrive Tribe
- Why Weight Sheffield
Where will I study?
You study at City Campus through a structured mix of lectures, seminars and practical sessions as well as access to digital and online resources to support your learning.
City Campus
City Campus is located in the heart of Sheffield, within minutes of the train and bus stations.
City Campus map | City Campus tour
Adsetts library
Adsetts Library is located on our City Campus. It's open 24 hours a day, every day.
Learn moreEquipment and facilities
On this course you’ll work in state-of-the-art specialist facilities:
- A nutrition and physiology lab
- A food science lab
- Extensive kitchens
- A sensory and feeding facility
You’ll use specialist equipment and software such as:
- Tools to assess health and physical activity measurement
- Tools to estimate body composition (eg bio-electrical impedance analyser)
- Specialist software for diet assessment
- Dynameters for measuring strength and power output
- A sensory evaluation suite conforming to the latest British standards
- A digital portfolio software to record, organise and evaluate all the evidence from your course and relevant extra-curricular activities which support your professional development and reflective practice
We’ve invested over £100m in new facilities to help you study how and when you want. This means 24-hour libraries and study spaces designed by our students.
360 tour - food and nutrition facilities
Entry requirements
All students
Normally one from
• a HND or foundation degree in a relevant subject, with an overall merit profile from year two modules
• equivalent qualification in a relevant subject
You can find information on making sense of UCAS tariff points here and use the UCAS tariff calculator to work out your points.
If English is not your first language you will need an IELTS score of 6.0 or above, with a minimum score of 5.5 in each skill.
Additional information for EU/International students
If you are an International or non-UK European student, you can find out more about the country specific qualifications we accept on our international qualifications page.
For details of English language entry requirements (IELTS), please see the information for 'All students'.
Modules
Important notice: The structure of this course is periodically reviewed and enhanced to provide the best possible learning experience for our students and ensure ongoing compliance with any professional, statutory and regulatory body standards. Module structure, content, delivery and assessment may change, but we expect the focus of the course and the learning outcomes to remain as described above. Following any changes, updated module information will be published on this page. .
Final year
Compulsory modules
Aim
Students will take a practical and applied ‘consultancy’ approach, developing and presenting solutions to real-world food/ nutrition challenges on behalf of a real client. This can alternatively be undertaken as part of an enterprise residency where students develop their own venture.
Indicative content:
Students will be given distinct opportunities to develop a suite of essential skills which could include those listed below but may change depending on the client brief and from year to year:
- communication skills for different purposes in the food and nutrition sector (such as pitching ideas, established behaviour change techniques, the ability to respond to client feedback)
- project management skills (such as time and team management, leadership, consideration of professional and ethical responsibilities, commercial viability, interprofessional working)
- evaluation tools and techniques suitable for food or nutrition sector projects (such as needs assessment, benchmarking, costing, formal evaluation)
- personal and professional reflective skills (potentially in a format appropriate for the student’s chosen profession)
- confidence, creativity, adaptability and resilience in order to be career ready
Aim:
This module aims to equip students with a sound working understanding of research methods and methodologies relevant to food and nutrition to enable them to undertake and report on a piece of independent food/ nutrition research in a professional and ethical manner.
Indicative content:
The module experience may vary dependent on the chosen project area and/ or the students’ course/ discipline but could include;
- Food and Nutrition research methodologies, discipline areas, perspectives and study design
- Using published evidence with due consideration of quality relevant to the discipline
- The ethics of investigation; Ethical research practice and governance; Intellectual property
- Safe working practice; Risk assessment
- Exploration and debate of published Food/ Nutrition research
- Food and Nutrition research methods including relevant practical techniques; Strengths and limitations of Food/ Nutrition research methods
- Qualitative and quantitative research practice
- Data analysis, interpretation and presentation
Aim:
To introduce students to a range of topical issues relevant to the field of sports and performance nutrition; students will gain the skills and confidence to critically evaluate the evidence base and communicate their findings relevant to their target population.
Indicative content:
- Up to date practical information from leading exercise nutritionists working with elite and Olympic athletes
- Supplements and ergogenic aids
- Sport specific nutritional advice; including the scientific basis for that advice e.g. molecular, cellular and whole body metabolism of key nutrients and adaptations for exercise.
- Hydration and electrolyte balance
- The differences between nutritional advice for highly active and sedentary individuals
- Communication and psychology for promoting professionally sound and ethical dietary and lifestyle change in athletes/highly active individuals
- Practical skills for measuring dietary intake, body composition, and the effect of diet on exercise performance and recovery
- The ethical, moral and legal issues associated with tackling doping in sport
Aim:
To acquire knowledge and understanding of wellbeing service provision and to develop practical skills relevant to the successful design, delivery and evaluation of wellbeing services.
Indicative content:
- Wellbeing services and their efficacy
- Health screening & managing client records
- Equality & diversity
- Effective communication and motivational interviewing
- Public Vs private sector & other models for wellbeing service delivery
- Marketing wellbeing services
- Making recommendations, health education, workshops and health coaching
- Articulating with affiliated services
- Wellbeing product design, participation, delivery and evaluation
Fees and funding
Home students
Our tuition fee for UK students studying full-time in 2025/26 is £9,535 for the course. These fees are regulated by the UK government and therefore subject to change in future years.
If you are studying an undergraduate course, postgraduate pre-registration course or postgraduate research course over more than one academic year then your tuition fees may increase in subsequent years in line with Government regulations or UK Research and Innovation (UKRI) published fees. More information can be found in our terms and conditions under student fees regulations.
International students
Our tuition fee for International/EU students starting full-time study in 2025/26 is £17,155 per year.
Financial support for home/EU students
How tuition fees work, student loans and other financial support available.
Additional course costs
The links below allow you to view estimated general course additional costs, as well as costs associated with key activities on specific courses. These are estimates and are intended only as an indication of potential additional expenses. Actual costs can vary greatly depending on the choices you make during your course.
General course additional costs
Additional costs for Sheffield Business School (PDF, 255.6KB)Legal information
Any offer of a place to study is subject to your acceptance of the University’s Terms and Conditions and Student Regulations.
