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Masters Degrees (Applied Nutrition)

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The Department of Family Relations and Applied Nutrition, known around the University as 'FRAN', is an interdisciplinary unit focusing on human health and development in diverse communities. Read more
The Department of Family Relations and Applied Nutrition, known around the University as 'FRAN', is an interdisciplinary unit focusing on human health and development in diverse communities. The Department has existed under a variety of names since 1903 and is one of the founding departments of the University of Guelph. Since its inception, the Department has been interdisciplinary in pursuit of its mandate to respond to the evolution of contemporary issues affecting families in their social contexts.

There are many exciting projects and opportunities within FRAN, including the Bachelor of Applied Science for undergraduate students, with majors in Adult Development, Applied Human Nutrition, and Child, Youth & Family. At the graduate level, we offer MSc and PhD programs in both Applied Human Nutrition, and Family Relations & Human Development, as well as the only MSc Couple and Family Therapy program in Canada accredited by the American Association of Marriage and Family Therapists. For those students wishing to become Registered Dietitians, we offer the Master of Applied Nutrition, an internship-based program fully accredited by Dietitians of Canada.

The department's research is equally wide-ranging, encompassing both theoretical and applied research. Faculty and graduate student research impacts professional practice, social and health policy, and the design of interventions and preventative strategies. We are delighted to have a Canada Research Chair in Care, Gender & Relationships, as well as the Jarislowsky Chair in Families & Work in the department.

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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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The School of Sport and Exercise Science is home to world-leading research, and this Sport Nutrition Masters programme is taught by academics dedicated to developing scientific research into athlete-centred nutrition and extending our contemporary understanding of exercise metabolism. Read more
The School of Sport and Exercise Science is home to world-leading research, and this Sport Nutrition Masters programme is taught by academics dedicated to developing scientific research into athlete-centred nutrition and extending our contemporary understanding of exercise metabolism.

•Complete this masters in one year (full time)
•A unique blend of theoretical science and applied skills taught by world leading academics engaged in nutritional consultancy with world leading sports organisations
•Staff currently provide nutrition support to Premiership Football, Super League Rugby League, European Rugby Union, professional golfers, professional jockeys, professional and amateur boxers, Team Sky Cycling, British Ski and Snowboard, Professional and Track Cycling, UK Anti Doping and many more
•Course mapped to the competencies outlined by the sports and exercise nutrition register (SENr), providing the required academic training to apply for professional accreditation
•ISAK body composition qualification
•Applied placement mentored by academic staff engaged in applied consultancy

The course is aligned to the competencies set out by the Sport and Exercise Nutrition Register (SENr) and you are encouraged to seek professional accreditation following the completion of the degree.

We welcome applications from those who want to dedicate their postgraduate study to the application and advancement of athlete-centred practice and research application. At our world-leading School of Sport and Exercise Science, you will explore a philosophy of critical understanding in fundamental sport nutrition and exercise metabolism which will underpin your applied training modules. Leading-edge research and applied practice are central to our ongoing goals for your professional development.

To be a successful sport nutritionist we believe it is essential to study and understand classical and contemporary exercise metabolism research, and then translate this information into athlete-centered nutrition advice.

On successful completion of the course, you will understand how to deal with complex issues within nutrition, both systematically and creatively, and make sound judgements in the absence of incomplete data. You will also develop essential skills in communicating and implementing your recommendations for clients as well as specialist and non-specialist audiences.

Your tutors have extensive experience of delivering sports nutrition in a range of high level, professional and community sport organisations. These links provide excellent opportunities for research and applied placements where you can explore theory-to-practice links. To boost your employability after completing the course, you will be able to secure professional accreditation with ISAK providing you meet the required entrance qualifications.

Please see guidance below on core and option modules for further information on what you will study.

Fundamental Sport Nutrition

Covers the basics of sport nutrition, including a critical appraisal of the current thoughts with regards to carbohydrate, fat and protein requirements of athletes. The module involves traditional teaching and problem based learning.

Practical Sport Nutrition

As well as gaining professional accreditations in body composition assessment (ISAK), during this module you will be taught the key practical techniques required to work as a sport nutritionist – including diet analysis, assessment of energy expenditure, reflective practice and much more. The module will involve laboratory practicals, as well as classroom based teaching.

Research Skills

To equip you with the skills to perform an independent research project, fundamental research skills and statistical analysis are taught using practical sessions and problem based learning.

Exercise Metabolism

A comprehensive understanding of exercise metabolism is essential to fully understand sport nutrition. This module covers the basics of exercise metabolism, with the role of nutrition clearly embedded in the learning.

Supplements and Drugs in Sport

A sport nutritionist must be able to give accurate and professional advice to athletes with regards to the issues and concerns related to sports supplements. The role of WADA and UKAD will be examined, as well as how to set up safe supplement policies. At the end of the module students are encouraged to sit the free online UKAD anti-doping accreditation which is a requirement of entry onto the SENr register.

Applied Placement

All students engage in a 12 week placement provided by the university. Placements can be in high level sporting clubs such as premier league football or premiership rugby and super league rugby clubs, as well as with local sports clubs. Under mentorship from an experienced LJMU tutor, you will be guided through the process and gain hands-on experience working as a sport nutritionist.

Research Project

All students complete a research project in semester 3. This project can be individual or in small groups and can be on any topic of your choice related to sport nutrition. Some students choose to join current research projects running in the sport nutrition department whilst others prefer to fully design their own project.

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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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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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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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This MSc in Applied Clinical Nutrition is intended for frontline health professionals who provide advice to the public about nutrition-related aspects of health and disease. Read more
This MSc in Applied Clinical Nutrition is intended for frontline health professionals who provide advice to the public about nutrition-related aspects of health and disease. It has been developed to meet the growing need for community and acute care professionals to have a fundamental knowledge of nutrition, as they become increasingly tasked with the responsibility to provide nutritional support and advice.

You will acquire an in-depth knowledge of the relationship between diet and disease, from the molecular to the population level, and discover the nutrients required throughout each stage of the life cycle to maintain optimal health status. You will also develop a clear understanding of the factors that determine behaviour change in relation to nutrition and health.

If you are a health professional that would like to advance your knowledge of the role nutrition plays in managing health to a high level, this course will equip you with the necessary nutritional expertise to work alongside nutrition-based health professionals to make important contributions to the nutritional wellbeing of patients.

What will I study?

You will learn about the metabolism of nutrients with regards to their effect on the causation and prevention of disease and explore the psychological models of behaviour and behaviour change in relation to food choice. The dietary and nutrient requirements needed to maintain optimal health status from pre-conception to old age will also be considered.

A key element of the programme is the development of nutritional assessment competencies including dietary assessment, anthropology and functional tests in order to learn about nutrition support and the role it plays in improving health outcomes. In addition, you will study the concept of nutrition counselling to enable you to approach patients sensitively and confidently when nutritional status is a concern for health outcomes.

The knowledge and skills you develop throughout the course will be utilised in a project-based module that will provide you with the opportunity to complete a research project relevant to your own interests or area of employment. This will be underpinned by a dedicated module enhancing your knowledge of research methods and the research process.

How will I study?

The programme incorporates a variety of teaching and learning strategies including lectures, workshops, student-led seminars, practical activities and case studies. This varied approach is designed to meet a range of learning needs, encourage problem-solving skills and foster peer discussion and communication. Teaching will usually be delivered during the daytime.

How will I be assessed?

Assessment methods are varied and include a combination of essays, case studies, presentations and examinations.

Who will be teaching me?

You will be taught by specialists in the fields of nutrition, health, physiology, biochemistry and psychology. The programme team are actively engaged in nutrition-related research and consultancy and will use this expertise to support and enhance your learning experience.

What are my career prospects?

You will be able to register with the Association for Nutrition as an Associate Nutritionist upon completion of the course via the submission of a portfolio of evidence.

This programme provides ideal preparation to progress into nutrition-related roles in many organisations within the public and private sector. These include local authorities, charitable organisations, the NHS, health promotion organisations, the leisure industry and the private sector. Alternatively, you may wish to progress onto PhD study to further develop a specialist knowledge of 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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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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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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In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. Read more
In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. This is reflected in the integrated structure of most poultry companies and the number of graduates and postgraduates employed by them.

Many companies have responded to the pressure on financial margins by setting up operations world wide. There continues to be a good demand for suitably trained graduate and postgraduate level entrants into the sector.

The skills and knowledge delivered by the Applied Poultry Science programme are highly relevant to companies using intensive methods of production and those responding to retailer demand for extensive systems. This enables both new entrants and existing employees wishing to build on their expertise and aspirations, to enhance their career opportunities within the poultry sector.

The Applied Poultry Science course is offered on a part-time distance learning basis.

It is designed to suit those in continuing employment or with other commitments. Participants come from a wide range of backgrounds, including nutritionists, breeders, vets and other poultry sector workers, all of whom wish to develop their career and businesses.

Specific course objectives are to provide graduates with:
- A sound knowledge of the underlying science of poultry production.
- A good understanding of the issues underpinning poultry production systems.
- A wide range of specialist skills appropriate to poultry science professionals.
- The ability to critically evaluate developments in poultry science, including nutritional, genetic,
- Welfare, quality assurance and environmental issues.
- The ability to produce professional level recommendations and reports.
- Research skills.

The MSc Applied Poultry Science degree is awarded by the University of Glasgow.

Course Content

The programme is a mix of technical, scientific, environmental and management skills development modules. It is taught largely by staff from the SRUC Avian Science Research Centre who are involved in poultry research studies on a daily basis and who aim to provide up to the minute, highly relevant knowledge transfer into the Applied Poultry Science programme.

The Avian Science Research Centre has a full range of facilities for those wishing to study or carry out research with SRUC ranging from a hatchery to a processing plant and a good range of different poultry production systems.

Poultry Production Systems

This module studies the poultry meat and poultry egg industry in terms of its structure and sectors including intensive and non-intensive systems. It includes global export and import markets for the major poultry meat and egg products and evaluates their quality assurance systems. It will examine the requirements for optimal performance within the various systems and investigate factors affecting performance.

Poultry Nutrition and Growth

Poultry nutrition and growth examines the principles of poultry nutrition, particularly the importance of different nutrients in terms of growth and production and how they are processed in the avian body. It includes a study of the major anatomical and physiological systems in poultry and describes the role of nutrition in poultry health in different production environments, with particular regard to nutrient deficiencies. The partitioning of energy and nutrients into the growth and development of the whole body and different components of the body will also be examined, as will methods of describing different growth patterns.

Incubation and Hatchery Practice

This module develops knowledge and an understanding of the science and technology that underpins the production of day-old stock. Students study embryo-genesis in poultry and how this is exploited by the poultry sector to maximise the production of viable hatchlings. At the conclusion of the module students will be able to critically evaluate poultry hatchery practices, where appropriate, from an international prospective.

Housing and the Environment

Large scale poultry production seeks to manage the birds’ environment to optimise the competing demands of welfare, productivity, quality and environmental protection in an economically viable way. Recognising the impacts of different housing alternatives, the relationship to environmental emissions, and the sustainability of systems are therefore essential skills for those engaged in the industry that this module addresses. The approach will initially be one of directed study in order that the full range of issues are covered; but later in the module, students will be asked to do a case study on a real poultry enterprise with the coursework being centred on the completion of the IPPC application form for an intensive poultry enterprise. Even though some students may not be familiar with large scale poultry enterprises, the structured approach required to carry out the IPPC assessment process, and the wealth of information available in the relevant technical document will give a sound basis for understanding the range of housing and environmental issues involved.

Poultry Behaviour and Welfare

This module explains the general principles of poultry behaviour and welfare and studies sensory perception, motivation and learning in poultry. It evaluates the behavioural and physiological indicators that are used to assess welfare in given circumstances. It examines current practice with respect to welfare and current welfare legislation.

Poultry Health and Hygiene

A range of different infectious and non-infectious diseases will be covered in depth, mostly affecting chickens and turkeys but with specific sessions on diseases of game birds and diseases of pigeons. The importance of notifiable diseases such as Newcastle Disease and highly pathogenic avian influenza will be emphasised, and the significance of other potentially zoonotic organisms such as Salmonella, Campylobacter, Chlamydophila Psittaci and West Nile Virus will be discussed.

Advanced Poultry Nutrition

Advanced poultry nutrition builds on the poultry nutrition and growth module and examines theoretical and practical poultry nutrition in greater depth. It links current nutritional theories, (eg. amino acid balance and requirements or the anti-nutrient and toxic properties of feedstuffs) with methods of alleviation. These are integrated with classical nutrition-balance studies and proximate analyses, exposing students to all aspects of a nutritional study. It also involves a detailed study of nutrition with respect to bird growth and health and the environmental constraints imposed on the system.

Experimental Design

This module aims to develop statistical skills to aid the technical, scientific and management decisions. It explores a range of statistical processes from the collection of data and its interpretation to the production of information charts, diagrams and tables and the analysis of data looking at differences, significance and trends.

Management Skills

With the labour market becoming more competitive there is a real need for today's graduates to develop skills beyond academic knowledge in order to thrive. This module introduces various management skills which include communication, teamworking, leadership, time management, decision-making, empowerment and motivation. It aims therefore to improve the student’s knowledge and ability to manage. A range of practical methods and approaches will be used to enable the students to better organise and motivate themselves and others.

The study weekends and short study tour are an integral part of teaching delivery and students are strongly recommended to attend these if they are to succeed in this course.

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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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MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. Read more
MSc Nutrition and Food Sciences is targeted at students who have studied the core disciplines of nutrition and food science related to health and wellness. This course is highly relevant as there is a need for high quality postgraduate Nutritional and Food Scientists that will serve the North West and the current epidemic of nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer). It is recognised that good nutrition and a healthy balanced diet are important to health. An in depth understanding of nutrition is inextricably linked to the foods consumed and underpinned by an understanding of the science behind food production, processing and safety.

INDUSTRY LINKS

Our courses draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.

LEARNING ENVIRONMENT AND ASSESSMENT

Learning and assessment is via a combination of case studies, presentations, research reports, critical reviews and a research dissertation.

FURTHER INFORMATION

This postgraduate course in Nutrition and Food Sciences consists of core modules in advanced human nutrition and applied food sciences as well as advanced research methods and a research project. A choice of options allows for specialism in nutrition and food law.

MSc Nutrition and Food Science requires you take nine modules in total, all at Level 7. The modules will be taken through a combination of single semester and double semester delivery. The triple research project module will be undertaken during Semesters 2 and 3.

OPPORTUNITIES

With an increasing importance placed on the preventative medicine sectors and emphasis on the food industry to develop novel and innovative products high quality postgraduate Nutrition and Food Scientists are needed in the UK to serve the current climate of increasing non-communicable nutrition-related health problems (Obesity, Cardiovascular Disease, Type 2 Diabetes, and Cancer) and the increase in consumption of functional foods. From an international perspective postgraduates from this course will also learn to appreciate the nutritional challenges in developing countries. Access to physiology and biochemistry labs, food industry field trips and engagement with Internationally recognized Professors in Nutrition and Food Safety are some of the experiences on offer to students on this course.

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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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The Masters in Public Health Nutrition, from Liverpool John Moores University, helps you develop the knowledge and skills required to work in this growing industry. Read more
The Masters in Public Health Nutrition, from Liverpool John Moores University, helps you develop the knowledge and skills required to work in this growing industry.

-Study for this new Masters degree full time (over one year) or part time (over two years)
-Benefit from staff expertise in nutrition and public health as you gain the knowledge and skills required for a career in this growing sector
-Join a research active team and take part in ongoing projects
-Experience interactive practical sessions and workshops alongside theoretical learning
-Boost your career options with employment opportunities in the public and private sectors
-This course will only run subject to minimum number

The aim of this new MSc programme is to meet the needs of relevant graduates wishing to develop a career in the field of public health nutrition. Graduate students will be provided with the knowledge in nutrition and public health, the skills and networks to develop a career in this growing industry.

A public health nutritionist understands how diet influences the health of different groups within the wider population. This requires an understanding of the scientific principles that underpin nutritional requirements, as well as an interdisciplinary understanding of the complex factors that influence food choices and eating behaviours of a population, and how such concepts can be applied to public health. Public health nutritionists are expected to find themselves in health promotion advisory and policy/advocacy roles as well as engaged in research in the UK and internationally.

In essence, the programme will provide the theoretical knowledge and practical skills required to perform as an effective employee in the multi-faceted field of human nutrition.

Staff from the teaching team include members of professional bodies such as the Nutrition Society and British Dietic Association (including active involvement in committee work) and have successfully secured internal and external research funding; and regularly present at national and international conferences. Staff are involved in a range of collaborative research activities with universities within the UK and internationally; work with international organisations such as the World Health Organization, and national bodies such as the National Institute of Health Research, Department of Health and the National Institute for Health and Care Excellence (NICE). On a local level, staff also work closely with health services, local authorities and community groups.


Please see guidance below on core and option modules for further information on what you will study.

Dissertation

Explore, in depth, an area of personal or professional interest that relates to public health issues.

Research Methods

Develop skills as a researcher and systematically evaluate research outcomes from a variety of sources.

Epidemiology

Critically evaluate epidemiological evidence to examine the health status, health determinants and health needs of populations.

Public Health: Policy and Practice

Explore the concepts and underpinning themes associated with public health, its policies, promotion and protection.

Professional Practice in Nutrition

Develop practical techniques for nutritional assessment and the practical and professional skills needed to promote healthier eating. This module relates health policy to community initiatives and emphasises the complexity of achieving dietary change.

Food Chain, Sustainability and Health

Understand the global food supply chain and its impact on food choice, nutrition and health and environment. This module covers the political and ethical issues of food production and supply.

Population Nutrition

Understand nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population.
Nutritional Science Critically understand controversial issues in nutrition research; interpret the latest advancements of nutrition in health and disease; and develop a practical understanding of how to advance nutritional

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