Overview
This programme is jointly delivered by Trinity College Dublin and TU Dublin.
What is Human Nutrition and Dietetics?
Nutrition is a branch of science devoted to the study of nutrients. It spans multiple areas, to include biochemistry, cell biology, dietetics, medicine, and public health. Dietetics is the application of our knowledge of food and nutrition to promote health, prevent disease and contribute to the management of disease.
Human Nutrition and Dietetics: The course for you?
It is important that students on this programme have a strong interest in science subjects and the relationship between food and health. Students should also be willing to work in a hospital environment and have good interpersonal skills.
Human Nutrition and Dietetics at Trinity
This four-year, full-time programme is run jointly with TU Dublin. Students are registered in both institutions and have access to all services across the two institutions. The course provides an integrated education on the science of nutrition and practice of dietetics and their application to human health and well-being.
On successful completion, the degree in Human Nutrition and Dietetics is awarded jointly by Trinity and TU Dublin. This programme is approved by CORU, the regulator for the health and social care professions in Ireland. All graduates are eligible to proceed to the register with the Dietitians Registration Board of CORU.
This course is the only undergraduate programme leading to a qualification in dietetics in the Republic of Ireland. The degree is recognised by the Irish Nutrition and Dietetic Institute (INDI), the British Dietetic Association (BDA) and The Nutrition Society.
Graduate skills and career opportunities
When you graduate, you will be well placed to find work as a dietitian in a hospital or in primary care. You will also be qualified to work in a food company or in clinical nutrition product sales and marketing. Some of our graduates have also chosen academic careers in research or education.
Your degree and what you’ll study
The modules in this course enable the acquisition of scientific knowledge relevant to human nutrition and dietetics, the development of analytical and critical thinking, and the integration of theory into practice. This programme also develops the ability of students to work and communicate with others in an ethical and adaptable manner, and to foster their skills in research and development.
To become a registered dietitian, undergraduate students must successfully complete three clinical placements. Students go on placement in first, second, and fourth year of the programme, and placements range in duration from four weeks to 14 weeks. All placements take place in hospitals and primary care centres across the country, and relocation on the part of the student may be required to complete placement.
First and second years
During the first and second years you will develop a broad understanding of the relevant pre-clinical subjects. You will study: clinical chemistry, physiology, biochemistry, microbiology/immunology, food studies, nutrition science, epidemiology, nutrition through the life cycle, communications, behavioural science, research methodology and statistics, and professional practice studies.
Third and fourth years
In the third and fourth years, foundation subjects are strengthened (research methods), specialist subjects are introduced (management, medicine and therapeutics, medical science) and the degree subjects studied to an advanced level (nutrition, dietetics). You will undertake a three-month research project in fourth year, with the option to carry this out in a partner European or American university.
End-of-year written examinations, together with continuous assessment of course work, practical work and assignments make up the assessment process. Oral examinations are conducted in some subjects. Continuous assessments are carried out during clinical placements. You will also write a thesis to report the results of your final-year research project, and present and defend this in an oral presentation.
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