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Masters Degrees (Applied Human Nutrition)

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Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age. Read more
Applied Human Nutrition is a practical, research driven masters course detailing the science behind the nutritional requirements of humans from pre-conception to old age.

Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.

A key focus of this course is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of global nutrition and the public health implications.

The course is suited to graduates with a background in the biological sciences. Applications are encouraged from UK, EU and international students with an interest in acquiring expertise in nutrition, and from graduates who wish to pursue careers as nutritionists.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-human-nutrition/

Why choose this course?

- High profile speakers from the food industry, government and research bodies regularly present at our nutrition seminar series, keeping students up-to-date with current thinking on nutrition, food and policy topics.

- You have opportunities to work with our Functional Food Centre, the UK's first research centre dedicated to functional foods, in undertaking your research project - involving you in some of the cutting edge research that helps the government and food industry develop new products with specific health and nutritional benefits.

- Our Functional Food Centre has excellent links with the food industry, giving students an opportunity to undertake their research project externally or to develop contacts for career progression.

- Our course is accredited by the Association for Nutrition (AfN), the largest learned society for nutrition in Europe. There is increasing recognition among employers, in industry and in the public sectors that registration with the AfN is a sign of quality, which could enhance graduate career prospects.

Teaching and learning

Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.

Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.

Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies, research bodies and other universities.

The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.

Specialist facilities

As one of the biggest European Centres for Glycaemic Index testing, the Functional Food Centre boasts impressive facilities including a dedicated product development kitchen and fully equipped sensory booths

How this course helps you develop

There are a number of networking opportunities with people from the nutrition profession through the Functional Food Centre's links with the food industry, public health bodies and other research institutes. In addition, students will benefit from the experience of meeting and listening to high-profile speakers from food companies, government and other universities who give key-note lectures.

Careers

Graduates pursue a range of nutrition-related careers, particularly in health promotion as food and health co-ordinators: in industry with food and drink manufacturers and retailers, medical food companies, food service providers and trade associations; in government and policy to improve the health of the population; and in research in universities, food companies or research institutes.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

We have a number of research strengths and exciting projects currently underway that you can can get involved in during your research projects.Some of the areas of interest include:
- Glycaemic control and the development of low glycaemic index foods
- Female nutrition and the role of the menstrual cycle in energy regulation
- Appetite and satiety
- Childhood obesity and the factors influencing it
- Sensory testing of foods
- Weight management
- Management of type 2 diabetes with nutrition and physical activity
- Functional food ingredients and their effect on energy regulation
- Antioxidant properties of foods

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Designed for graduates with a non-nutrition background, this broad-ranging programme offers you an advanced understanding of nutrition and the links between diet and health. Read more
Designed for graduates with a non-nutrition background, this broad-ranging programme offers you an advanced understanding of nutrition and the links between diet and health. Core nutrition science will underpin a critical evaluation of the role of nutrition in public health at the local, national and international level. Explore the role of nutrition in exercise and sports performance and graduate with the skills to work and lead as a nutritionist in a wide range of environments.

Key features

-Designed for graduates with a non-nutrition background, this full time programme will provide you with a new and alternative career pathway.
-Train to become an evidence based nutrition professional equipped to manage and lead in dynamic settings.
-The only programme of this type in the south-west region.
-Delivered by a team with extensive experience in the delivery of masters level modules and a diverse range of expertise in nutrition, public health, research, sports nutrition and physiology. The team have external recognition for the quality of feedback to support student learning.
-The programme will be accredited with the Association for Nutrition (AfN) allowing students who have completed the masters to apply for direct entry at associate level to the UK Voluntary Register of Nutritionists (UKVRN).
-Focuses on public health nutrition and disease prevention at the local, national and international level.
-Develop an advanced knowledge and understanding of current and topical issues in sports nutrition and apply them to current practice utilising links with local sporting partnerships.
-Engage with local AfN registrants who will provide curriculum enrichment, local expertise and knowledge of future career pathways.
-Research informed teaching will be embedded throughout the curriculum.
-Issues around sustainability of nutrition will be threaded throughout the programme.
-Gain a core understanding of professional practice and ethics, elements of which are embedded within the programme.

Course details

This MSc in Human Nutrition will be delivered on a one year full-time basis. Core modules in the science of food, nutrition and human health will underpin an advanced understanding of links between diet and health at the individual, population and strategic level. Nutritional epidemiology will be studied to inform the practice of public health nutrition and how key issues in population health may be addressed. Key and topical issues in sports nutrition will be studied and applied to real world situations. Research modules will provide you with key research skills to design and carry out high quality nutrition research under supervision. You'll become a nutrition professional equipped to work in a range of nutrition settings and you will be eligible to apply to register as an associate nutritionist with the Association for Nutrition.

Core modules
-HNUT704 Nutritional Epidemiology
-ADV715 Project Design for Research
-HNUT701 Nutrition Science
-HNUT702 Applied Nutrition
-HNUT703 Applied Sports Nutrition
-ADV716 Research Dissertation
-HNUT705 Public Health Nutrition

Every postgraduate taught course has a detailed programme specification document describing the programme aims, the programme structure, the teaching and learning methods, the learning outcomes and the rules of assessment.

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Over the past decade, the impact that nutrition has on athletic performance has become increasingly clear. Postgraduate study in Applied Sports Nutrition will not only upgrade your academic and professional skills, but allow you to practice skills and competencies needed to work as a sports nutrition practitioner. Read more
Over the past decade, the impact that nutrition has on athletic performance has become increasingly clear.

Postgraduate study in Applied Sports Nutrition will not only upgrade your academic and professional skills, but allow you to practice skills and competencies needed to work as a sports nutrition practitioner.

There is currently a high demand for specialisation in the field of applied sports and exercise nutrition. This high demand has partly been driven by employers seeking nutritionists who work within sport to have a higher specialist degree, the continued professional development requirements from professional bodies and be on the Sport and Exercise Nutrition Register (SENr).

Why St Mary's?

Applied Sports Nutrition at St Mary’s is delivered by an effective mix of experienced sports nutrition practitioners and academics, ensuring practical skills and competencies are enhanced.

The course is accredited by the Sport and Exercise Nutrition Register (SENr) as one of their approved programmes and facilitates the preparation of those wanting to join the Register. Practical experience opportunities are encouraged throughout the degree.

The unique weekend and block-week timetable at St Mary’s means students can organise study around their personal schedule of work and leisure. This allows students to have a good work/life balance whilst undertaking this course.

The University is arguably one of London's top performing sports institutions, providing a comprehensive sports development programme that focuses on performance sport, coaching, events and recreational opportunities.

Course Content

This degree has been accredited by the Sport and Exercise Nutrition Register (SENr) as an approved programme.

The MSc in Applied Sports Nutrition is achieved through the completion of 180 credits: 120 from the taught modules as below and a further 60 credits for the dissertation.

Depending on your initial academic background you will take one of the following two modules:
› Principles of Human Nutrition
› Physiology and Metabolism of Exercise

The following modules are core unless specified:
› Sports Nutrition (20 credits)
› Applied Sports Nutrition (20 credits)
› Special Populations - Applied Sports Nutrition (20 credits)
› Advanced Anthropometry (20 credits)
› Research Methods and Statistics (20 credits)
› Major Independent Research Project (60 credits) (MSc only)

Please note: All information is correct at the time of publication. However, course content is regularly updated and this may result in some changes, which will be communicated to students before their programme begins.

Career Prospects

The MSc / PG Diploma / PG Certificate programme is suitable for individuals wishing to pursue a career in applied sports nutrition. The programme has been designed around a range of specialist modules to develop core knowledge and applied skills in the area of sport nutrition

The programme ensures that students will be enabled to gain professional skills related to both interpersonal communication, rapport development and working in a one to one consultancy situation as well as working with groups, teams and coaches. The programme also incorporates the application of knowledge specifically related to practical situations. Individuals can study on either a full-time or part-time basis.

Former students have gained employment with Welsh Institute of sport/Leinster Rugby as well as own nutrition consultancy business.

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Why do we eat the way we do? What happens to the components of food in our body? How does nutrition maintain our health? How do food choices affect the quality of our diet? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How does food behaviour change, and how can it be changed?. Read more
Why do we eat the way we do? What happens to the components of food in our body? How does nutrition maintain our health? How do food choices affect the quality of our diet? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How does food behaviour change, and how can it be changed?

The Master’s Programme in Human Nutrition and Food Behaviour focuses on human nutrition and related behaviour and consumption from the perspectives of public health nutrition, nutrition physiology and the social sciences. The programme is built around human nutrition, food behaviour and consumership, as well as related research methods.

The goal of the Master’s programme is to enable you to:
-Understand the significance of nutrition to bodily functions and health.
-Understand the social and cultural aspects that affect the food choices of individuals and communities and know how to influence them.
-Form an opinion about the multifarious issues regarding nutrition and consumption.
-Be able to analyse and solve nutritional issues and related cultural questions in an ecological and socially sustainable manner.

The University of Helsinki will introduce annual tuition fees to foreign-language Master’s programmes starting on August 1, 2017 or later. The fee ranges from 13 000-18 000 euros. Citizens of non-EU/EEA countries, who do not have a permanent residence status in the area, are liable to these fees. You can check this FAQ at the Studyinfo website whether or not you are required to pay tuition fees: https://www.helsinki.fi/en/masters-programme-in-human-nutrition-and-food-behaviour-master-of-science-2-years/1.2.246.562.17.53446974973

Programme Contents

The Master’s Programme in Human Nutrition and Food Behaviour focuses on:
-The role of nutrition and other lifestyle factors in promoting health and preventing illness.
-The mechanisms through which food impacts our body at the level of molecular biology.
-Food services and their management.
-Consumption behaviour and food choices, and means of influencing them and communicating about them.
-Food culture, food politics and social movements.
-Research methods in the fields of nutrition and food behaviour.
-The Master’s thesis.
-Other studies, which you can choose according to your interests.

The multidisciplinary nature of the Master’s Programme at the University of Helsinki provides numerous options for other studies. You can choose studies at other Finnish or international universities.

The courses incorporate different methods of study, such as:
-Contact teaching, lectures.
-Group work.
-Oral presentations.
-Written reports (individual, pair, group).
-Independent study.
-Laboratory work and other assignments and related reports.
-Learning journals, oral group examinations, written examinations, take-home essays.
-Seminars.

The diversity of learning methods enhances your development and application of critical thought, argumentation and problem-solving skills.

Selection of the Major

In the Master’s Programme in Human Nutrition and Food Behaviour, you can choose between three focal areas:
-Nutritional physiology: The impact of nutrition and other lifestyle factors on bodily functions and health, as well as the underlying mechanisms at the level of molecular biology.
-Public health nutrition and food services: Insight into the nutritional factors affecting the health of a country’s population and population groups and the use of this insight to promote health, as well as nutritional questions related to food services and the food industry.
-Food behaviour in a changing society: The ways in which food choices are linked to individual, cultural and social factors, the construction of identity, the consumption society, as well as food and health policies.

Programme Structure

With a scope of 120 credits (ECTS), the Master’s programme can be completed in two academic years. The degree comprises:
-60 credits of advanced studies, including the Master’s thesis (30 credits).
-60 credits of other studies, which can include studies from your own degree programme or other degree programmes, a practical training period or international studies.
-Career orientation and career planning.
-A personal study plan.

Career Prospects

The Master’s programme qualifies you for work in expert, teaching, research and managerial positions in the public sector, NGOs and companies, and as an independent entrepreneur. The education provides you with profound field-specific competence and skills in knowledge work, as well as a solid professional identity.

Examples of duties available to graduates include:
-Expert in nutrition and food.
-Product manager.
-Product development manager, development manager.
-Director of food services.
-Researcher, special researcher.
-Planning officer.
-Senior inspector.
-Senior teacher or lecturer at a university of applied sciences.
-Growth entrepreneur.
-Journalist, press officer, content provider.

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Applied Sport and Exercise Nutrition at Oxford Brookes focuses on the role of nutrition in the optimisation of health and physical performance. Read more
Applied Sport and Exercise Nutrition at Oxford Brookes focuses on the role of nutrition in the optimisation of health and physical performance. Nutrition has profound effects on both human health and athletic performance and this course is based on the latest scientific research and contemporary practice. It is designed to fulfil the needs of students who want to work with a range of populations to improve their health, fitness or sporting performance. Applications are encouraged from graduates who have a background in either sport and exercise science or human nutrition.

See the website http://www.brookes.ac.uk/courses/postgraduate/applied-sport-and-exercise-nutrition/

Why choose this course?

- Our research groups and consultancies have strong links with Oxfordshire hospitals, elite athletes and food organisations, allowing students to conduct internal and external research projects and develop potential career opportunities.

- We invite guest speakers from industry, other universities and research organisations to provide you with subject specialist knowledge.

- Our staff come from a wide range of sporting and nutrition backgrounds. Some are actively involved in coaching which means the course is based on the latest scientific research and contemporary practice.

- Small class sizes provide plenty of opportunities for in-depth discussions and practical application of the theory.

- We provide opportunities to work with university and local sports teams as well as individuals seeking personalised nutrition advice.

- Our staff conduct first-class research in sport, exercise and nutrition and bring it to the classroom.

Teaching and learning

Teaching is organised on a module-credit basis, with each module requiring approximately 36 hours of staff contact time and 200 hours of total student input in each 12-week semester.

The main theme of the teaching and learning aspect of this MSc is to encourage you to develop the necessary skills to understand and communicate advanced theoretical and research-based knowledge of nutrition to people who participate in sport and exercise. Learning methods reflect the wide variety of topics associated with applied sport and exercise nutrition and include lectures, directed reading, workshops, seminars, practical exercises, laboratory sessions and project work. The research project will be supervised on a one-to-one basis.

Student performance in each module is usually assessed by evaluation of the quality of written or design work, and verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project case work, design and verbal presentations, workshops, simulations, and practical exercises.

Specialist facilities

- BASES-accredited Human Performance Laboratory.
- Clinical Exercise and Rehabilitation Unit.
- Functional Food Centre.
- Specialist equipment including near-infrared spectroscopy, Qualysis motion capture system, online breath-by-breath analysis technologies and a BodPod.

Field trips

We encourage students to attend relevant industry and academic conferences to further their subject knowledge and take advantage of networking opportunities. When possible, we provide finanical support for students to attend conferences (subject to availability).

Careers

Many sports are becoming increasingly professional in their approach to training and nutrition. For example, many sports clubs now employ full-time nutrition consultants. Career prospects outside sport are perhaps even more exciting. The NHS offers an increasing number of opportunities for students with specialist training in exercise nutrition to support GP referral schemes and other healthy living programmes. The growing awareness of health within society, coupled with misunderstandings about the relationships between physical activity, nutrition and health has led to an increasing demand for graduates who can deliver evidence-based solutions and advice at all levels. Research or teaching within further or higher education also provide potential career opportunities.

Graduates progress to a diverse range of careers including exercise and lifestyle consultants based within hospitals and private practice. Various graduates have secured full time and part time work with professional sports teams as well as the Institutes of Sport in the UK. Graduates also progress to work in major international companies such as GlaxoSmithKline or are employed as industry consultants, dieticians and nutrition counsellors. Graduates have also successfully gained funded PhD positions.

Free language courses for students - the Open Module

Free language courses are available to full-time undergraduate and postgraduate students on many of our courses, and can be taken as a credit on some courses.

Please note that the free language courses are not available if you are:
- studying at a Brookes partner college
- studying on any of our teacher education courses or postgraduate education courses.

Research areas and clusters

- Immediate physiological and psychophysical exercise performed at different intensities.

- Effects of restricted fluid intake in people with MS on temperature control, energy levels, balance and cognitive and physical performance.

- Feasibility of supporting people with long-term neurological conditions to exercise in the community.

- Exploring exercise responses in children with physical disabilities with plans to explore delivery of community exercise and sports programmes.

- Exploring novel exercise delivery techniques for people who find it hard to move, including use of mental imagery.

- Effect of fluid and carbohydrate intake on rowing skill and performance.

- Relationship between levels of physical activity and blood levels of neuroactive proteins induced by exercise.

- Green tea effect on competitive cycling performance.

- Effective nutritional strategies for enhancing post-exercise rehydration.

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The MS in Community Nutrition is a research-focused program for those seeking an advanced degree in community nutrition. The MS promotes nutritional health and disease prevention in communities with an emphasis on vulnerable populations. Read more
The MS in Community Nutrition is a research-focused program for those seeking an advanced degree in community nutrition. The MS promotes nutritional health and disease prevention in communities with an emphasis on vulnerable populations. The curriculum (33 credits) is offered in an online format and includes courses representing nutrition science, applied nutrition, and research techniques. The program culminates with a capstone paper.

Curriculum

Nutrition Science-9 Credits

• NTD503-Human Nutrition (3 credits)
• NTD610-Nutrition Assessment (3 credits)
• NTD612-Nutrition & Human Behavior (3 credits)

Applied Nutrition-18 Credits

• NTD515-Public Health Nutrition (3 credits)
• NTD517-Nutrition Research Techniques
• NTD600-Maternal & Child Nutrition (3 credits)
• NTD601-Nutrition & Health in Aging (3 credits)
• NTD615-Nutrition & Disease an Evidence Based Approach (3 credits)
• NTD625-Nutrition Programs & Policies (3 credits)

Elective-3 Credits

Elective courses can be chosen from the following:

• NTD501-Nutrition Concepts and Controversies
• NTD502-Vegetarian Nutrition and Cuisine
• NTD504-Nutrition Education K-12
• NTD522-Nutrition in Health, Fitness, and Performance
• NTD581-Nutrition Workshop
• HEA520-Public Health and Epidemiology
• HEA548-A Life Span Approach to Public Health
• EXS690-Exercise and Older Adults

Capstone-3 Credits

• NTD630-Nutrition Capstone (3 credits)

Please visit the website for detailed information about these modules:

https://wcupa.edu/HealthSciences/nutritionanddietetics/grad.aspx

Advising

Each student is assigned an academic advisor in the Nutrition and Dietetics Program. Advisors play an integral role in assisting students through their college years; they aid students in:

• Planning a schedule of required courses
• Providing information about scholarships, professional organizations, and job openings
• Making plans for future career endeavors
• Identifying and marketing their strengths
• Communicating pre-professional and professional expectations
• Nurturing professional growth and development

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Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. Read more
Help tackle the big public health issues of obesity, diabetes and cardiovascular disease by becoming an expert in food and nutrition. By looking at how lifestyle affects food and nutrition, the vested interests of the food industry, and the role of food and nutrition in disease, you will gain a solid understanding of the current issues, allowing you to make a positive difference in a variety of nutritional-related roles around the world.

You will develop practical skills such as the ability to devise programmes for interventions, secure funding from commissioners, and report your findings to wider audiences. By working face-to-face with local community groups, and using marketing tools such as journals, websites, media presentations, workshops and social media, you will understand how to successfully engage with audiences and influence behaviour change.

Our links with employers in the nutrition field ensures that you have an opportunity to integrate work experience alongside your academic study, enhancing your employability when you qualify and enabling you to meet the Association for Nutrition competencies.

If you have a degree in a health, science, psychology or sport related subject, along with an interest in food and nutrition and its application in the workplace, we can widen your knowledge to give you greater career options.

- Research Excellence Framework 2014: 20% of our research in the Public Health, Health Services and Primary Care unit is world leading or internationally excellent.

Visit the website http://courses.leedsbeckett.ac.uk/nutritioninpractice

Mature Applicants

Our University welcomes applications from mature applicants who demonstrate academic potential. We usually require some evidence of recent academic study, for example completion of an access course, however recent relevant work experience may also be considered. Please note that for some of our professional courses all applicants will need to meet the specified entry criteria and in these cases work experience cannot be considered in lieu.

If you wish to apply through this route you should refer to our University Recognition of Prior Learning policy that is available on our website (http://www.leedsbeckett.ac.uk/studenthub/recognition-of-prior-learning.htm).

Please note that all applicants to our University are required to meet our standard English language requirement of GCSE grade C or equivalent, variations to this will be listed on the individual course entry requirements.

Careers

Your future job options are varied and can meet your own professional interests. You could work in nutritional research at a charity, in the food industry with a major retailer, or in international public health delivering nutrition programmes. Other options are also available to you in public health departments, local government, the NHS, consultancy work, specialist service provision or in the media.

- Nutritionist
- Community Development Worker
- Nutrition Researcher
- Food Industry Nutritionist

Careers advice: the dedicated Jobs and Careers team offers expert advice and a host of resources to help you choose and gain employment. Whether you're in your first or final year, you can speak to members of staff from our Careers Office who can offer you advice from writing a CV to searching for jobs.

Visit the careers site - https://www.leedsbeckett.ac.uk/employability/jobs-careers-support.htm

Course Benefits

You'll undertake a four to six-week placement either in the UK or abroad. It's an opportunity to gain significant work experience in areas such as food product development, weight loss and healthy lifestyles, and consultancy in either the private, public or charity sector. You'll also have access to our state-of-the-art biomedical science laboratories, clinical skills suite and kitchens, which will allow you to hone your practical skills further.

You'll be taught by an experienced team of professionals including Professor Pinki Sahota, an expert in childhood nutrition and obesity with 17 years' experience in the NHS, and Professor Alan White, Chair of the Board of Trustees for the Men's Health Forum.

You'll also hear from other leading professionals in the field as we host regular guest speakers from nutritional practice, the food industry, public health departments, hospital settings and research.

Core Modules

Enterprise in Public Health Nutrition
A population and lifespan based approach to the nutritional needs of individuals and communities, and contemporary issues influencing these.

Food Systems and Policy
Study the food systems currently operating across the food chain in agriculture, processing, distribution, retailing and food service. We will increase your awareness of the properties and behaviour of food, and how various systems are managed and operated.

Lifestyle Disease and Social Context
Examine lifestyle conditions such as cardiovascular disease, diabetes and obesity and analyse the health, psychosocial, cultural and socioeconomic determinants associated with prevalence.

Nutrition Advances in Practice
Explore the theory and principles of human nutrition. You'll focus on integration of nutritional science, clinical science, and food science. Alongside theory, you will develop skills to critically evaluate and integrate current research.

Nutrition Epidemiology
Examine the role of nutrition in the aetiology and trends of nutrition-related diseases. You'll look at the strengths and weaknesses of nutritional epidemiological methods, design concepts and application of appropriate statistical methods.

Research and Practice Development
An opportunity to undertake a small scale piece of research and / or development that supports your health-related practice within nutrition.

Research Methods in Health and Wellbeing
Develop both theoretical and practical skills that you will use in your dissertation module.

Nutritional Placement
A four to six week work experience placement taking place either in the UK or abroad over the summer.

Professional and Collaborative Practice

Kate Austin

Senior Lecturer

"I'm passionate about raising the profile of the preventative nutrition agenda, working to develop strategies and services to halt the rise in obesity and prevent the development of nutrition-related disease in the UK. This passion extends into my teaching where I enjoy facilitating the development of students into competent practitioners."

As well as a Course Leader and lecturer, Kate is also the regional representative for the Association for Nutrition. Her main area of research is nutrition in early years and links to appetite regulation.

Facilities

- Nutrition Laboratories
Our nutrition labs will allow you to develop your practical nutritional skills.

- Library
Our libraries are two of the only university libraries in the UK open 24/7 every day of the year. However you like to study, the libraries have got you covered with group study, silent study, extensive e-learning resources and PC suites.

- Clinical Skills Suite
Make use of our well equipped community living area allowing you to practice first hand the application of your skills and knowledge.

Find out how to apply here - http://www.leedsbeckett.ac.uk/postgraduate/how-to-apply/

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The aim of this innovative programme is to provide training in human nutrition for graduates in biological sciences. Read more
The aim of this innovative programme is to provide training in human nutrition for graduates in biological sciences. The main focus of the programme is on the relationship between diet, health and disease, and the nutritional mechanisms involved in disease development and disease with three specialist areas harnessing Aberdeen’s unique range of expertise in Metabolic Nutrition, Molecular Nutrition and Public Health Nutrition.

COURSES
Semester 1
Foundations of Nutrition
Assessment of Nutritional Status
Applied Statistics
Nutrition and Health
Generic Skills

Semester 2
Research Methods and Professional Practice
Optional
Clinical Nutrition
Molecular Nutrition
Public Health Nutrition

Semester 3
Specialist Research Project Human Nutrition
Diploma Literature Review in Human Nutrition

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This Clinical Nutrition MSc provides health professionals with specialist knowledge and training in clinical nutrition and is designed for doctors, nurses and pharmacists. Read more
This Clinical Nutrition MSc provides health professionals with specialist knowledge and training in clinical nutrition and is designed for doctors, nurses and pharmacists. You will gain an in-depth, evidence-based knowledge of clinical nutrition and have the opportunity to undertake clinical case studies.

Why this programme

◾There is a growing need for suitable qualified clinical nutritionists who are already qualified health professionals, this programme provides training in evidence based nutritional practice for health professionals.
◾Students have the opportunity to assess nutritional needs of patients and discuss the contribution of nutrition to the cause, progress and treatment of their disease and communicate the nutritional aspects of clinical care to health professionals.
◾This Clinical Nutrition degree allows students to reflect on clinical practice and how it can inform local protocols and highlight learning points for their own practice.
◾Our staff are highly trained, enthusiastic and experienced when it comes to Clinical Nutrition courses. This programme has a truly international flavour, taught by an international teaching and clinical staff and external experts
◾You will learn how to develop a substantial research proposal as a team, gaining valuable skills for future employment. A range of transferable skills eg critical review skills, which are highly sought after within the competitive job market, are integrated and embedded in the programme.
◾You will have the opportunity to observe clinical work at Yorkhill and the recently refurbished Glasgow Royal Infirmary.

Programme structure

The programme provides a thorough grounding in the principles, practice and research of nutrition and the opportunity to follow a successful career in the UK or overseas. You will have the knowledge and experience necessary for engaging in and contributing to current issues in the field of human nutrition. An additional research component allows the development of valuable skills for practising and interpreting nutrition research.

The teaching programme is given in the form of lectures, practical sessions, debates, case studies, team work tasks, self-directed learning, seminars and tutorials. Additional material and electronic resources such as quizzes, online chats and teaching videos are available on moodle, the University’s virtual learning environment, to support and enhance students’ learning experience.

Core courses

◾Food and nutrient requirements and nutrition through the lifecycle
◾Digestion, absorption and nutritional metabolism
◾Dietary and nutritional assessment
◾Public health and eating behaviour
◾Clinical nutrition specialisation
◾Nutrition research proposal

Clinical case studies dissertation

Subject to satisfactory results, students progress to clinical case studies supervised by relevant clinical staff. The clinical case studies provide training in evidence based nutritional practice for health professionals. Students assess and evaluate the medical history of patients with particular reference to nutritional needs in a detailed, in depth manner, with reference to national and international guidelines, current literature and current treatment protocols. Students discuss the contribution of nutrition to the cause, progress and treatment of the disease. They reflect on clinical practice, including how treatment guidelines have been applied, and if there have been any barriers or issues which have prevented this.

Transferable Skills

This programme includes a range of training in transferable skills.
◾Learning techniques
◾Communication
◾Presentation
◾Literature searching
◾Academic journal review
◾Statistics and data handling

Career prospects

Most of our graduates return to their clinical responsibilities once they have completed the programme. However, graduates have a thorough grounding in all aspects of nutrition as well as in their specialisation of clinical nutrition and therefore are able to enter employment in the food and health industries, public health, research, health promotion, food policy, the media and relief/development work in less developed countries. They are also well equipped to undertake and complete PhDs.

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The proportion of adults living in the UK categorised as obese continues to rise. Current data from The Health Survey for England suggests that a quarter of adults are obese, predisposing them to greater risk of diabetes, cancer and coronary heart disease. Read more
The proportion of adults living in the UK categorised as obese continues to rise...

Current data from The Health Survey for England suggests that a quarter of adults are obese, predisposing them to greater risk of diabetes, cancer and coronary heart disease.

In an attempt to reduce levels of obesity and other diet related health problems numerous government initiatives have been launched such as Healthy Lives, Healthy People; the National Child Measurement Programme; the Public Health Responsibility Deal and the Change4Life campaign, with the aim of preventing people from becoming overweight by encouraging them to eat healthily and move more.

Increased awareness of the importance of a healthy diet and the association between diet and health at all stages of life has led to a growth of public interest in the subject of nutrition.

Why St Mary's?

The course has been designed to enable students to continue working along side their studies. They will only attend St Mary’s University for one day a week (plus two intensive weeks).

The programme is mapped against the Competency Requirements for Course Accreditation outlined by The Association for Nutrition (AfN). This accreditation allows successful MSc students direct entry to the UK Voluntary Register for Nutritionists (UKVRN).

Teaching and Assessment

A wide range of teaching methods are employed. There is a considerable amount of student involvement in sessions and great emphasis is placed on developing communication skills.

Students are expected to undertake a significant amount of work outside formal contact hours. Assessment for most of the modules is through coursework.

Career Prospects

In today’s market place, employers are seeking staff who are suitably skilled and qualified to undertake their roles and responsibilities.

The MSc in Human Nutrition provides students with the theoretical underpinning together with relevant practical skills to enable them to practice in the fields of nutrition and public health.

In addition, once the course has been accredited it will provide students direct entry on to The UK Voluntary Register of Nutritionists (UKVRN).

The MSc/PG Diploma programme in Human Nutrition is suitable for individuals wishing to pursue careers in:
-Community nutrition
-Primary care trusts
-Food advocacy
-Public health and health promotion organisations
-Teaching in further and higher education institution

The PG Certificate in Human Nutrition is suitable for individuals wishing to develop their nutritional knowledge and for Continued Professional Development.

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The MSc in Nutrition and Genetics aims to educate students in molecular biology principles that explain the interactions between human DNA and nutrition. Read more
The MSc in Nutrition and Genetics aims to educate students in molecular biology principles that explain the interactions between human DNA and nutrition.

Why study Nutrition and Genetics?

The degree provides students with the knowledge and understanding of the progress, advantages and limitations of personalised nutrition. Finally, the programme will provide students with the necessary practical skills associated with molecular nutrition techniques.

NHS England states that “the shift to personalised medicine is already underway” and the NHS National Genetics and Genomics Education Centre has developed specific learning outcomes that need to be achieved by currently practising and future dietitians.

Freelance dietitians and nutritionists already feel the need to include elements of genetics and personalised nutrition in their consultations. An extensive market analysis on consumer trends (DataMonitor) showed that one of the main food-consumer “mega” trends is that people of all ages are more proactively addressing their health in a more personalised manner. The UK is one of the leading countries in consumer rates who consider the idea of using genetics in nutritional advice.

Why St Mary's?

St Mary’s University, Twickenham is the first and only university in the UK that offers a degree in Nutrition and Genetics. Teaching staff at St Mary’s have great experience teaching Nutrition and they also conduct research in the field of Nutrition and Genetics. St Mary’s University has been ranked as the top London university for student experience and we are proud of the excellent tutoring support we offer. The specific programme offers the opportunity for students to carry out their Research Project at the University of Navarra (Pamplona, Spain) as part of the Erasmus exchange programme.

Course Content

What you will study
-Principles of molecular biology
-Genetics in health and disease
-Nutrient-gene interactions
-Genetics and personalised nutrition
-Applied personalised nutrition
-Genetic tests in nutrition
-Research Project

Please note: All information is correct at the time of publication. However, course content is regularly updated and this may result in some changes, which will be communicated to students before their programme begins.

Career Prospects

Graduates of the MSc in Nutrition and Genetics will have gained an expertise in incorporating elements of genetic profiling in nutritional and dietary assessments and regimes. Also, graduates of this programme will be in a unique position to work for (or with) companies that offer genotyping services; such companies are becoming increasingly popular, creating the need for such expertise.

Finally, the specific degree is the ideal platform for a career in research considering that graduates will be in the advantageous position to combine two distinct scientific disciplines (Nutrition and Genetics).

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The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. Read more
The importance of good nutrition in ensuring a healthy, disease-free human life is currently very high in the public and scientific agendas.Throughout the Nutritional Science Masters degree, we aim to guide you to an in-depth understanding of the broad discipline of Nutritional Science through the study of its different aspects both at theoretical and practical levels. In particular our MSc curriculum covers foundation and advanced human nutrition, nutrient analysis, food policy, statistics and general research skills as well as applied and professional nutritional skills.

We place great emphasis on using diverse teaching media and approaches to develop both your technical skills and abilities for effective teamwork and communication.

The programme is specifically designed to allow you to apply the scientific knowledge from your first degree to develop your understanding of the science underpinning nutritional principles in relation to human health.

MSc graduates can become members of the Nutrition Society and associate nutritionists in the Association for Nutrition. The programme will enhance your career opportunities in the nutrition, food and health industries, or prepare you for further academic research.

This course can also be taken part time - for more information, please view this web-page: https://www.northumbria.ac.uk/study-at-northumbria/courses/nutritional-science-dtpnls6/

Learn From The Best

Expert academic members of staff who work in close collaboration with health, nutrition, and policy organisations via research programmes and consultancies will mentor you.

Our teaching staff is made up of industry specialists and registered nutritionists from a broad range of backgrounds. Each academic brings with them vast experience, from working within various areas of the health sector, to conducting research on behalf of government departments and within leading hospitals.

They are all actively engaged in contemporary research and consultancy – leading the agenda in areas such as metabolomics, complex public health interventions as well as public engagement.

Teaching And Assessment

Modules are assessed via combinations of examinations, coursework, and seminar presentations.

You will be provided with the best possible learning experience through wet lab and IT based classes, which will include data collection and the use of specialist software such as Microdiet© for dietary assessment.

The department has a range of technical staff with backgrounds in biology, chemistry, nutrition, sport and exercise. An academic member of staff as well as a highly experienced technician supervises all practical work.

Module Overview
AP0700 - Graduate Science Research Methods (Core, 20 Credits)
AP0708 - Applied Sciences Research Project (Core, 60 Credits)
AP0709 - Foundations of Human Nutrition (Core, 40 Credits)
AP0710 - Advanced Human Nutrition (Core, 20 Credits)
AP0711 - Contemporary Issues in Food and Nutrition (Core, 20 Credits)
AP0712 - Professional Nutrition Skills (Core, 20 Credits)

Learning Environment

You will benefit from modern laboratory facilities including designated methodology for nutritional and food sciences, laboratories for Food Technology, Sensory Evaluation, Food Analysis, Microbiology, Biochemistry and Molecular Biology. There is also specialised computer software for dietary evaluation and statistical analysis.

Technology enabled learning is embedded in the Nutritional Science MSc.

All academic materials are available on your online learning platform (eLP), allowing you to learn at your own pace and stay up to date, wherever you are.

Digital reading lists provide instant access to key texts and you’ll be able to submit and receive feedback on assessments electronically. Electronic discussion boards such as wikis and blogs are used for networking, support and review.

You’ll always be given a full understanding of the scope, method and application of your studies, helping you to progress and readying you for your next job or further research.

Research-Rich Learning

Research rich learning is a core component of the teaching strategy at Northumbria, and we are highly focused on building sustainable partnerships with industry and commerce.

You will learn from academics that have a research background relevant to the module content. You will take part in discussions during lectures, seminars and tutorials about current nutrition research and will undertake a research project from April-September.

Departmental research topics include: early years and preschool nutrition, nutrition in the elderly, and in deprived families, and the evaluation of a number of school nutrition/physical activity interventions funded by Public Health England and Newcastle United Foundation.

During the Nutritional Science MSc you will gain the experience of carrying out research and gaining valuable skills within an academic and professional environment.

Give Your Career An Edge

At all stages of study you will be encouraged to embrace your creativity, to approach problems innovatively and to develop entrepreneurship skills through assessment tasks.

Our projects are of particular value in consolidating and putting into action the discipline knowledge. Projects are given in nutritionally relevant topics and you will be mentored by expert academic members of staff who work in close collaboration with health, nutrition, policy organisations via current research programmes and consultancies.

Your Future

Nutritional Science is a discipline of high importance in both the public and scientific agendas for a number of reasons. Nutritional scientists endeavour to understand and reduce the impact of a broad number of diet related diseases including obesity, type 2 diabetes, and cardiovascular diseases. The chief goals of the nutritional science sector are to secure a healthy ageing population and avoid malnutrition.

This Nutritional Science MSc will equip you with the knowledge and transferable skills for you to gain professional employment to start your own business venture or go on to further postgraduate study and research.

The course will allow you to engage with employers directly through work related learning experience, STEM ambassador activities or other volunteering opportunities.

The skills learnt and assessed through the course will develop your employability, and the research project will enhance your enterprise and entrepreneurship and will be recognised and valued by future employers.

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-Benefit from a convenient and flexible curriculum. -Choose from two career-focused tracks. -Earn your degree as quickly as 16 months with a fall start, including summer courses. Read more
-Benefit from a convenient and flexible curriculum
-Choose from two career-focused tracks
-Earn your degree as quickly as 16 months with a fall start, including summer courses
-Learn from faculty committed to your success
-Expand your professional network
-Opt for a dual master’s degree in a related field

FEED AND FUEL YOUR FUTURE AS A NUTRITION PROFESSIONAL

Use the knowledge you gain from this program to expand your practice in health-related fields or compliment your background in areas such as biology, education, exercise science, journalism, marketing, and more to meet your career goals. If you are already a registered dietitian or food service professional, obtaining your master’s degree will improve your leadership opportunities.

Our MS in Food and Nutrition focuses on human and applied nutrition, critical for real-life situations. For those interested in pursuing a doctorate at another institution or improving your knowledge and skills in a specific research area, select the thesis option.

The MS in Food and Nutrition online degree will prepare you to:
-Provide leadership that influences and contributes to the food and nutrition arena.
-Translate important nutrition information for the public.
-Utilize new knowledge to reduce nutrition-related chronic diseases and promote nutrition and wellness.

GAIN SPECIALIZED KNOWLEDGE, GREATER OPPORTUNITY

Our 36-credit MS in Food and Nutrition can be tailored to meet your career goals.

Take required core courses focusing on the essential nutrients and nutrition research methods, and identify elective courses to further your needs and interests.

Select from two tracks to enhance your specialization.
-Administration if you would like to: (a) Apply management and leadership principles to foodservice, clinical and community nutrition services; and (b) Evaluate emerging research to advance evidence-based clinical nutrition knowledge, skills, and practice.
-Education if you would like to: (a) Apply emerging research to advance evidence-and theory-based knowledge, skills and practice in implementation, and evaluation; (b) Use community and public health nutrition research and methods to support optimal nutritional status for individuals, groups, and populations; and (c) Advocate for food and nutrition public policy at local, state and national levels.

Choose between the thesis and non-thesis options.

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The Master of Science in Exercise and Nutrition Science prepares students to work in government, business, the sports industry and in education as practitioners on professional interdisciplinary teams. Read more
The Master of Science in Exercise and Nutrition Science prepares students to work in government, business, the sports industry and in education as practitioners on professional interdisciplinary teams. The program is for students seeking a terminal degree as well as for those seeking a strong foundation for further study and research. The program offers three entry points throughout the academic year, and courses are scheduled to allow an efficient timeline to degree completion for full-time students. Students are provided experiential learning opportunities both inside and outside of the classroom, and are prepared for both the Certified Sports Nutritionist (CISSN) and Certified Strength and Conditioning Specialist (CSCS) examinations, the premier certifications in strength and conditioning and sports nutrition, upon graduation if they choose to pursue certification.

Visit the website http://www.ut.edu/msexercisenutrition/

High-Tech Facilities

Having published more than 100 papers and abstracts, and secured several hundred thousand dollars in funding over the last three years, the students and staff working in the UT Human Performance Research Lab have become nationally and internationally recognized. The lab is one of the most sophisticated and advanced human performance and sport nutrition laboratories in the world, allowing students the opportunity to advance their skills in human performance testing. Equipment contained in the lab includes:

- AMTI force plate for power and velocity

- Dynavision for vision training, reaction time and cognitive function

- Tendo units for movement, specifically power and velocity

- Ultrasonography to measure skeletal muscle size, locate soft tissue injuries and quantify blood flow and blood vessel diameter

- Wingate peak power bikes for anaerobic power testing

- Electromyography for neural function and skeletal muscle activation

- Metabolic carts for VO2 max and resting metabolism measures

- Dual X-ray absorbtiometry for bone mineral density, lean mass and fat mass

- Minus 80°C freezer to maintain the integrity of biological samples

- High tech motion analysis and heavy duty motorized treadmills with 40-degree incline ability

- BTR Primus isokinetic, isotonic and isometric dynomometers for measurement of force, power and velocity in virtually any plane

- Blood lactate analyzers to examine metabolic stress and lactate threshold

- A fully equiped strength and conditioning laboratory

Converging Exercise and Nutrition Sciences Like Never Before

Most university programs segregate the study of exercise and nutrition sciences. The goal of UT’s M.S. in Exercise and Nutrition Science is to examine the relationship between the two fields in regard to optimizing athletic performance. The program combines advanced concepts from exercise physiology and strength and conditioning to teach students how nutrition can impact each area. Through numerous hands-on experiences and rigorous classroom study, students gain an unparalleled awareness of the intersection of these sciences.

Learning by Doing

M.S.-ENS students “learn by doing” through performance-based programming, which prepares practitioners to work with a wide variety of athletes. The department’s advanced labs and technology help students prepare for the real world. UT’s relationships with numerous local athletic teams such as the Tampa Bay Buccaneers and Tampa Bay Lightning allow students put their theories to test. UT faculty and students have also conducted extensive research with more than a dozen high-impact companies that are involved in exercise and nutrition/supplementation. These collaborations give students an insider’s view of the industry and provide a strong network for post-graduation jobs.

Internationally Recognized

Based on the rigor and innovation of the M.S.-ENS program, the International Society of Sports Nutrition recognized it as the first graduate program in Florida to offer approved coursework for preparation for the CISSN examination.

Outstanding Faculty

The program’s highly respected faculty has achieved national and international reputations for academic and applied success in their respective fields.

- J.C. Andersen, Ph.D. – pain and sports medicine

- Mary Martinasek, Ph.D. – mixed-method research inquiry and health program evaluation

- Jay O’Sullivan, Ph.D. – internships in exercise and nutrition science

- Ronda Sturgill, Ph.D. – kinesiology and program evaluation

- Eric Vlahov, Ph.D. – exercise physiology, nutrition and sports psychology

Flexible Program

Our highly flexible program allows students to complete the program within one year. With three entry points into the program, students are able to take classes throughout the year and take time off as needed.

Find out how to apply here - http://www.ut.edu/apply

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Over the past decade, the impact that nutrition has on athletic performance has become increasingly clear. Read more
Over the past decade, the impact that nutrition has on athletic performance has become increasingly clear. The MSc in Sports and Exercise Nutrition aims to enable students to develop an evidence-based approach to understanding the science of sports nutrition and the application of sport and exercise nutrition for groups and individuals.

This course is accredited by Sports Dieticians UK (SDUK). Blended learning allows for maximum flexibility to fit study into your schedule and you will have the opportunity to generate evidence for a number of competencies as outlined in the Sports and Exercise Nutrition register (SENr).

There is growing recognition that appropriate nutrition is essential for performance and recovery in sport. A increasing number of athletes at all levels of achievement require support from appropriately trained professionals in this field. The Sports and Exercise Nutrition MSc will give you the skills needed to deliver this support.

Modules include:

Human Physiology and Anthropometry for Sports and Exercise Nutrition;
Applied Nutrition for Sports and Exercise;
Applied Nutrition for Sport and Exercise: Application to Individuals and Groups.

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