Dietetics

Dietetics is the science and practice of applying nutritional knowledge to promote health and manage disease. Dietitians are regulated healthcare professionals who work with individuals and communities to address nutritional problems, whether that is supporting patients with chronic conditions such as diabetes, kidney disease, or cancer, advising on weight management and eating disorders, or developing public health nutrition programmes. It is a discipline that requires both rigorous scientific training in the biochemistry and physiology of nutrition and the interpersonal skills to communicate effectively with patients, carers, and healthcare colleagues.

At Queen Margaret University in Edinburgh, this four-year, full-time degree provides the academic and clinical training required for registration with the Health and Care Professions Council as a dietitian. You will develop a thorough grounding in nutritional science, physiology, biochemistry, food science, and the evidence base for nutritional interventions, alongside clinical placements that give you supervised practical experience in NHS and community settings. A typical entry tariff of 152 points reflects the strong academic preparation expected of students entering this professionally regulated programme.

Qualifying as a dietitian opens a career in one of the healthcare professions with strong and growing demand in the NHS and private sector. Graduates work in hospitals, community health services, primary care, sports nutrition, food industry, research, and public health, and many pursue specialist roles in areas such as renal dietetics, oncology nutrition, paediatrics, or sports performance. Postgraduate study in nutrition, public health, or a clinical specialism is available for those seeking advanced expertise or research roles, and the HCPC registration that this degree provides is recognised across the UK and internationally.