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Dietetics is a fascinating field that focuses on the management and prevention of nutrition-related disorders at an individual, group and population level. Dietitians are the only regulated health professionals that assess, diagnose and treat dietary and nutrition-related problems at an individual and wider public health level.Ìý

There are many strands of knowledge that you will master on your way to a career as a dietitian. This course has been carefully structured to integrate theoretical study in different fields with the practical experience needed to develop the skills required to work as a graduate dietitian.Ìý

On this course you will:Ìý

• complete invaluable practice-based placements in Years Two, Three and Four that will enrich your learning;
• be equipped to enter a career that gives you the opportunity to work in a diverse range of settings including in health and social care, private practice, the food industry, research related roles and government advisory roles; and
• benefit from the inter-professional working focus of this course. We aim for all our graduates to be confident in their own professional identity and have the additional skills that will allow you to work as an effective multidisciplinary team member.

Structure

During your first two years, you’ll join a diverse cohort of students, exploring the fundamental principles of dietetics and gain hands-on practice experience through placement-based learning within health and social care.

As you progress, you will move on to either the BSc (Hons) or the undergraduate master’s pathway depending on your aspirations and performance. Both pathways develop professional skills, knowledge and attributes through a combination of university and placement-based learning. The undergraduate master’s offers an opportunity to delve deeper into areas such as leadership, service improvement, research and public health, at a higher level.

Upon graduation, both pathways lead to eligibility for registration with the HCPC, opening doors to a fulfilling career in dietetics.

Find out about the benefits of studying an undergraduate master’s.

Teaching, learning and assessment

You will be taught in face-to-face or online lectures, seminars, practical workshops and laboratories. Outside timetabled sessions you will be expected to continue learning through self-study. You will be assessed by a variety of assessment methods (eg written and practical exams, case studies, written assignments and presentations) at the end of each module or semester.

Placements (Practice-Based Learning)

There are practice-based learning opportunities in Years Two, Three and Four, amounting to a minimum of 1000 hours of practice-based learning (150 hours in Year Two and 450 hours in both Years Three and Four).

QMU manages the sourcing and allocation of placements for each student on this course in partnership with health boards in Scotland and other universities in Scotland that deliver dietetic education. In Years Three and Four placements are randomly allocated to students as part of a Scottish wide allocation process.

To enhance future employability, placements take place across Scotland. It is therefore likely that students will have to relocate for at least one of their 12-week practice-based learning blocks in Year Three or Year Four of the course, unless they have individual requirements (eg specific health needs or school age children) that means they must remain in a specific location. 

Specialist facilities

QMU offers a variety of modern specialist spaces for our Dietetics courses. Students have access to chemistry and microbiology laboratories for practical science-based classes along with a fully equipped teaching kitchen and sensory suite for food based classed.  Practical rooms and a simulated ward environment are utilised for teaching and development of clinical skills. In addition students have access to appropriate equipment for completing nutritional and dietary assessments that are incorporated into teaching across all years of the course QMU also has an allotment/community garden and students can also access and become involved in the community garden activities.

You can view films on our specialist facilities further down this page in the 'Specialist facilities films' tab.

Teaching staff, class sizes and timetables

You can read more about the teaching staff on this course at the bottom of this page. Please note that teaching staff is subject to change.

For more information, please also visit ‘How we teach and how you’ll learn’.

Year OneÌý

You will:Ìý

• study a range of modules that provide you with the fundamental knowledge, principles and concepts that underpin the practice of dietetics;
• be introduced to the role of the dietitian, the role of food in health, human physiology, genetics, biochemistry and sustainability;
• develop skills in communication, information technology and academic study skills; and
• begin to engage in our peer-mentoring scheme, which provides additional support during the transition to university life.

ModulesÌý

• Human Physiology
• Skills for Academic & Professional Success
• Food, Lifestyle and Society
• Cell Biology and Genetics
• Biochemistry
• Introduction to Food Science
• Sustainable Food Systems

Year TwoÌý

You will:Ìý

• continue to develop your academic study skills and further develop your knowledge and understanding of the concepts relating to health and nutrition, when beginning to integrate biological and social sciences; and
• undertake your first practice placement block. This will consist campus based learning, simulation activities and experience in the health and social care setting.

ModulesÌý

• Introduction to Dietetic Practice (Placement A)
• Nutrient Metabolism
• Health Coaching Conversations
• Pharmacology
• Fundamentals of Nutrition
• Medical Microbiology and Immunology
• Evidence-Based Practice

Year ThreeÌý

You will: Ìý

• develop your knowledge and communication skills further. The course begins to have a more applied focus and is more clinically orientated; and
• be prepared for, and carry out, your second practice placement block (12 weeks duration) within various health and social care sectors across Scotland.

ModulesÌý

• Essentials of Dietetic Management
• Nutrition Through the Life Course
• Dietetic Management of Long Term Conditions
• Epidemiology in Public Health
• Disease Aetiology and Management
• Developing Dietetic Practice (Placement B)

Year FourÌý

You will:Ìý

• reflect on and consolidate what you have learnt on your placement at the end of Year Three;
• undertake an individual research-based project to develop your knowledge and skills in this area; and
• undertake your third and final placement block (12 weeks duration) within various health and social care sectors across Scotland.

ModulesÌý

• Consolidating Dietetic Practice (Placement C)
• Dietetic Research Project
• Innovative and Emerging Practice

NB The modules listed here are correct at time of posting (Feb 2024) but may differ slightly to those offered in 2025. Please check back here for any updates.

Most graduates elect to work within various healthcare settings, including the NHS. Others work in health education, health promotion, general practice, private healthcare and government advisory posts. Some graduates apply for the opportunity to study for a higher degree (MSc, MPhil or PhD).

Entry requirements 

Scottish Higher: Standard - BBBC, Minimum - BCCC
A Level: AB / BCC

Irish Leaving Certificate: H3 H3 H3 H3

International Baccalaureate: 28 points

International: IELTS of 7.0 with no element lower than 6.5

Required subjects: Typically Chemistry and Biology and preferably one other science (may include Math’s or Home Economics) at Higher/A Level or equivalent AND Math’s and English at Nat 5/GSCE at grade C/4 or above. If studying 2 A levels only, then preference given to Biology and Chemistry A level combinations although Biology or Chemistry may be considered. For applicants do not have both sciences at A level, then both sciences must be required at GSCE at grade C/4 or above.

Mature/Access:  We welcome applications from mature students with relevant qualifications in Biology and Chemistry and/or relevant experience. Visit our College Leavers and Mature Students Advice page for more information.  

Direct Entry: A small number of places are available for direct entry to Year Two of the course. These applications will be considered on an individual basis.

To ensure the applicants have developed the knowledge and skills acquired in Year One of the MDiet will typically include either: 

• A levels: ABBB that must include Biology and Chemistry (one must be at A grade), Health and Food Technology and one discursive subject eg History, Modern Studies, Sociology or English or
  • successful completion of Year One of an appropriate BSc (Hons) Nutrition degree.

Am I a Widening Access student?: We apply the minimum entry criteria to applicants who meet one or more contextual factor. To see if this would apply to you, please refer to the access and application p²¹²µ±ð.&²Ô²ú²õ±è;

Other requirements

• A satisfactory criminal records check from the Protection of Vulnerable Groups (PVG) Scheme, an occupational health check and personal indemnity insurance (normally through membership of the professional body) are required.
• You may be requested to be immunised against Hepatitis B.

Other costs 

• The cost of professional indemnity insurance is the responsibility of the student. For more information on this, visit the  page on our website.
• The additional costs associated with placement travel and accommodation are the responsibility of the student. Students who receive SAAS funding may be able to claim for some of these expenses to be reimbursed.
• Uniform, PVG and badge costs – please see page on our website.

Disability/health conditions 

If you have a disability, long-term physical or mental health condition, or learning disability, it should not stand in the way of your studying at 17³Ô¹ÏÍø. However, if you are not sure whether your disability might be a barrier in your studies or in relation to the professional standards, please contact the disability service who will be able to have a conversation with you about reasonable adjustments and supports available to you. 

Terms and Conditions 

• The delivery of this course is subject to the terms and conditions set out in our 2025/26 Entry Terms and Conditions (Undergraduate).
• The course information on this page is correct at the time of posting (Feb 2024) but may differ slightly for 2025 entry. Please check back here for updates.

QMU

Our specialist facilities for Food, Nutrition and Dietetics

QMU's allotment

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