Sport & Exercise Nutrition BSc (Hons)
UCAS Code: SPEN|Duration: 3|Full Time|Hope Park
UCAS Campus Code: L46
International students can apply|Study Abroad opportunities
About the course
Nutrition and exercise are key to a healthy lifestyle. Poor nutrition and lack of exercise can lead to many diseases. Good nutrition also supports sports performance and training. Our Sport and Exercise Nutrition degree is ideal for anyone looking to combine exercise and nutrition. It helps promote health and enhance athletic performance.
As we learn more about how exercise and nutrition improve health and sports results, the need for expert practitioners grows. These professionals help athletes, develop specialised supplements, and create food products. Our Sport and Exercise Nutrition course provides a complete learning experience. You can also specialise in these areas.
In your first year, you'll learn the basics of exercise physiology, training adaptations, human nutrition, and biochemistry. You will also explore the link between exercise, nutrition, and health. Working in exercise and nutrition labs lets you see how the body functions and assess nutritional health. In the second year, you will focus on sports nutrition, nutritional status, health, and performance assessment. The final year will cover advanced topics in sports nutrition, ergogenic aids, and behavior change for health. You will also have chances to conduct original research and learn about the role of a sports nutrition practitioner, including food and supplement development.
You'll study in our modern Health & Sport Sciences complex, which has specialized exercise and nutrition labs.
You will learn to:
- Conduct physiological and anthropometric assessments
- Understand clinical nutrition and nutritional biochemistry
- Analyse food sensory qualities
- Develop food products
You’ll learn from research-active tutors who publish in scientific literature. They will guide you throughout your Sport and Exercise Nutrition degree.
Course structure
Teaching on the Sport and Exercise Nutrition course is delivered through a combination of lectures, seminars, and tutorials. Lectures bring all students together, while seminars are held in smaller groups of around 25 students, and tutorials typically involve 15–20 students. Many seminars are practical in nature, taking place in our exercise science and nutrition laboratories.
In the first year of the Sport and Exercise Nutrition degree, students receive approximately 12 hours of teaching per week, which reduces to around 10 hours in the second and third years. In addition to scheduled teaching, students are expected to dedicate roughly 30 hours per week to independent study, including group study to prepare for collaborative assessments.
Assessment and feedback
A wide range of coursework assessments is used on the Sport and Exercise Nutrition course to enable all learners to excel and to prepare you for your future career. Assessments include individual and group presentations, laboratory reports, portfolios, case studies, essays, practical tests, and exams, designed to evaluate both subject-specific knowledge and key transferable skills essential for employability.
In the final year of the Sport and Exercise Nutrition degree, you will complete a research dissertation on a topic of your choice in consultation with a member of the teaching team. While guided by your tutor and aligned with your areas of study, you have significant independence in selecting your topic. Many dissertations have been presented at scientific conferences and recognised internationally as important contributions to the field.
Students are supported throughout the assessment process. Marking criteria are provided in advance, with specific teaching sessions dedicated to understanding assessment requirements. After submission, comprehensive online feedback is provided for all coursework, offering guidance and support that can be accessed and saved for future reference.
Year One
Fundamentals in Sport and Exercise Anatomy and Physiology
In this module, students on the Sport and Exercise Nutrition course will study the fundamentals of anatomy, physiology, and movement science. Using a systems-based approach, topics include the lungs and gas exchange, the heart and cardiac function, and muscle physiology. Practical laboratory classes allow students to gain key skills and apply theoretical knowledge to real-world settings.
Fundamentals in Movement, Health, and Performance
This module explores the relationship between human movement and sports performance. Students will study motor control to understand how skilled movements are produced, learned, and developed. Through biomechanics, you will learn to quantify human movement using kinematic and kinetic approaches and understand key concepts such as work, power, force, speed, and velocity. Learning is reinforced through laboratory and field work, and physical activity levels and health indicators, such as body composition, are also examined.
Food Studies
In this module, students will explore food from a scientific perspective, including its composition and measurement. The course also examines the food chain, food environments, and the various social, political, and societal factors that influence food choice. This holistic approach encourages students to understand that the study of food in sport and exercise nutrition is multi-dimensional, preparing them for more advanced topics in later years. Practical sessions are included in the food laboratory.
Principles of Human Nutrition
This module introduces students to the physiological processes involved in digestion and absorption, alongside the key bodily systems supporting these processes. Students will study macronutrients and their role in energy production, as well as other nutrients such as alcohol, vitamins, and minerals. This foundational knowledge provides the core understanding needed for more advanced topics in subsequent years of the Sport and Exercise Nutrition course.
Year Two
Example topics include:
Sport Nutrition
Students on the Sport and Exercise Nutrition course will study the foundational principles of muscle glycogen and carbohydrate ingestion in relation to exercise performance. You will examine the volume, frequency, and type of carbohydrate feedings that maximise sport performance. The module also addresses the controversial use of high-fat diets for sports performance and teaches practical techniques to quantify fat and carbohydrate oxidation.
Nutrition through the lifecycle
Energy and nutrient requirements vary depending on sex and stage of life. In this module, students gain knowledge of the specific nutritional needs required for development, growth, and optimal health. You will explore how dietary intake and nutritional status during early life stages—fetal, childhood, and adolescence—can influence health outcomes, affecting the risk of diet-related disease later in life. The module also introduces nutritional assessment techniques and their application in determining an individual’s nutritional status.
Nutritional epidemiology and public health nutrition principles
This module covers nutritional epidemiology, the study of the relationship between dietary exposure and the causes and patterns of diseases in populations. Students will critically appraise nutritional assessment methods, research designs, and study methodologies. The principles of public health nutrition are also explored, focusing on promoting good health through healthy eating and preventing diet-related diseases across populations.
Physiology of exercise training
Students will study aerobic physiology, including adaptations to exercise training and the measurement of key parameters such as lactate threshold and maximal oxygen uptake. This module provides a foundation for understanding functional decline in disease and optimal training intensity for aerobic performance. Laboratory workshops allow students to directly measure aerobic function and apply theoretical knowledge.
Training programme design
This module focuses on the effective design and evaluation of training programmes to maximise performance. Students will learn the principles of strength, speed, and agility training and how to integrate them into comprehensive training plans. Practical sessions in the field support learning by demonstrating best practices in measuring and monitoring performance parameters.
Physical activity, health, and health promotion
Building on first-year study, students will examine the relationship between physical activity and health. The module evaluates the effectiveness of different health promotion campaigns aimed at increasing physical activity in diverse populations, including disability groups, minority communities, and workplace settings.
Study skills and research methods
In preparation for the final-year research project, students will learn to plan and execute research, from developing proposals to analysing data using statistical methods. The module also supports career development, highlighting how effective data analysis and research skills are essential for professional success in the field of sport and exercise nutrition.
Year Three
Example topics include:
Nutrition, physical activity, and sport
Students on the Sport and Exercise Nutrition course will explore key perspectives on the interrelationship between nutrition, physical activity, exercise, and health. The module covers the role of body composition in health and disease and methods for assessing body composition. Students will also examine the distinctions between physical activity, physical fitness, sport, and exercise, and critically appraise how these factors interact with nutrition to influence health outcomes.
Clinical nutrition
This module examines the links between nutrition, obesity, and non-communicable diseases such as cardiovascular disease, hypertension, diabetes, and cancer, as well as cognitive function and impairment. Students will critically appraise the role of nutrition and weight management in preventing these conditions, within the broader context of lifestyle, holistic health, and wellbeing.
Sports nutrition in practice
Students will study the evidence and practical applications of diet and dietary supplementation, focusing on carbohydrate and protein intake to support sports performance and training adaptations. You will learn to critically evaluate the evidence, considering individual differences such as diet, training status, age, and goals, and apply this knowledge to athlete support.
Key ergogenic aids—including creatine, bicarbonate, beetroot juice, and caffeine—will be studied to evaluate their potential to enhance exercise performance. This module also develops the “soft skills” required to communicate evidence-based nutrition advice effectively, preparing students for a career as a sports nutrition practitioner.
Public health nutrition
This module explores the principles of public health nutrition, considering international, national, and local perspectives in the development of food and nutrition policies. Students will learn to apply public health nutrition models in practice and evaluate local policies, including practical considerations for improving population diets.
Food choice, behaviour modification, and nutrition education
Students will examine theoretical models underlying food choice and nutritional behaviour. The module critically appraises traditional and modern strategies for nutrition education and behaviour modification aimed at improving nutritional status.
Food product development, safety, and authenticity
This module focuses on the development of sports nutrition products while addressing global health issues and sustainable food systems. Students will develop skills in assessing organoleptic properties through sensory analysis and gain in-depth knowledge of global food and drink packaging regulations.
The module also covers food allergens, sensitivities, and legal requirements for food safety, helping students understand the processes and standards required to maintain food quality and authenticity in sports nutrition products.
Physical activity, exercise, and health
Students will study best practices for prescribing exercise to promote health across diverse populations, including individuals with conditions such as diabetes, osteoporosis, pregnancy, and children, supporting the prevention and management of non-communicable diseases.
Sports performance
Focusing on aerobic performance, this module develops a scientific understanding of lactate threshold and critical power, including their measurement, estimation, and role in structuring exercise intensity domains. Students will also learn to plan and program training while considering factors such as screening, age, sex, recovery, sleep, and concurrent training.
Research dissertation
The final-year research dissertation allows students on the Sport and Exercise Nutrition degree to undertake an independent research project, generating new findings and contributing to the field of sport and exercise nutrition.
Entry requirements
| A-Levels | BCC - BBB |
|---|---|
| UCAS Tariff Points | 104 - 120 UCAS Tariff points must come from a minimum of two A Levels (or equivalent). Additional points can be made up from a range of alternative qualifications |
| BTEC | DMM - DDM |
| Access to HE | 104 - 120 Tariff Points |
| IB | 26 |
| Irish Leaving Certificate | 104 - 120 Tariff Points from Higher Level qualifications only |
| Welsh Baccalaureate | This qualification can only be accepted in conjunction with other relevant qualifications |
| T-Levels | Merit |
| Subject Requirements | No specific subject requirements |
International entry requirements
| Specific Country Requirements | Select your country |
|---|---|
| IELTS | 6.0 overall (with reading and writing at 6.0) and no individual score lower than 5.5. We also accept a wide range of International Qualifications. For more information, please visit our English Language Requirements page. |
Careers
Graduates of Sport & Exercise Nutrition are particularly well placed for a future career working as an applied sport nutrition practitioner in elite sport, or within the food and sport supplement industries.
Alternatively, graduates of this program would be highly suitable in supporting patients in their rehabilitation and treatment for disease or undertaking health assessments and advising on exercise and nutrition interventions. These careers can be found in the public and private sector.
Many of our graduates use our degree as a basis for further study at postgraduate level, such as a Masters or PhD.
Enhancement opportunities
SALA
The Service and Leadership Award (SALA) is offered as an extra-curricular programme involving service-based experiences, development of leadership potential and equipping you for a career in a rapidly changing world. It enhances your degree, it is something which is complimentary but different and which has a distinct ‘value-added’ component. Find out more on our Service and Leadership Award page.
Study Abroad
As part of your degree, you can choose to spend either a semester or a full year of study at one of our partner universities as part of our Study Abroad programme. Find out more on our Study Abroad page.
Tuition fees
The tuition fees for the 2026/27 academic year are £9,535* for full-time undergraduate courses.
If you are a student from the Isle of Man or the Channel Islands, your tuition fees will also be £9,535*.
The University reserves the right to increase Home and EU Undergraduate and PGCE tuition fees in line with any inflationary or other increase authorised by the Secretary of State for future years of study.
*subject to Council approval.
Additional costs
On top of your tuition fees, you need approximately £250 to purchase key textbooks during the course of your degree.
You will also need to consider the cost of your accommodation each year whilst you study at university. Visit our accommodation pages for further details about our Halls of Residence.
Scholarships
We have a range of scholarships to help with the cost of your studies. Visit our scholarships page to find out more.
International tuition fees
The International Tuition fees for 2026/27 are £14,500.
Visit our International fees page for more information.