Masters Degrees (Diet)

This flexible taught programme will develop knowledge and skills in evidence based nutrition which can be applied to many areas of employment. Current research, provides strong evidence that good nutrition is fundamental to health.

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Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Significant changes are occurring in the profile of nutritional problems. Many countries continue to face problems of malnutrition and micronutrient deficiencies, but countries in economic transition also face the public health challenge of rising rates of diet-related chronic disease, such as obesity and coronary heart disease. Also, many industrialised countries now face problems of food insecurity among low income groups. These challenges have led to growing political resources to address nutrition. There is now an increased need for trained public health nutritionists, to work in a range of contexts, to control and prevent diet related problems.

The United Nations Secretary General has declared 2016-2025 the Decade of Nutrition. What better time to develop your skills in this crucial area. This course will give you the specialist scientific knowledge and practical skills to take an active role in global public health nutrition in a range of different settings.

You will be introduced to policy making, leadership and governance frameworks. You will be encouraged to explore and debate the political and social influences underpinning policy implementation and impact. Your modules will explore the relationship between diet and disease, the nutrition science underpinning these factors, public health nutrition epidemiology, research methods for health science, nutritional assessment tools and how to develop and manage nutrition programmes. The course will introduce you to stakeholders and skills that can enhance your professional competency, employability and development as a public health reflective professional.

The course is accredited by the Association for Nutrition as part fulfilment of the requirements for registration as an associate Public Health Nutritionist.

Modules

-CONCEPTS AND PRINCIPLES OF NUTRITION
-DIET AND DISEASE
-GLOBAL CHALLENGES FOR FOOD AND HEALTH
-INTERVENTIONS AND PROGRAMME PLANNING
-NUTRITION ASSESSMENT
-POLICY AND GOVERNANCE FOR PUBLIC HEALTH NUTRITION
-RESEARCH METHODS FOR HEALTH SCIENCE I
-RESEARCH METHODS FOR HEALTH SCIENCES II AND RESEARCH PROJECT

Associated careers

The course is designed for people wishing to work in national or global public health contexts such as Public Health Nutrition organisations, academic research institutions e.g. Public Health England, Ministries of Health, NGOs (like Save the Children and Action against Hunger), UNICEF, FAO, GAIN and other UN organisations.

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Surrey’s superb facilities and longstanding reputation for excellence in this field ensure that this postgraduate degree will prepare you for a successful career in nutrition. As a Human Nutrition student you will be taught by lecturers who are active researchers and are internationally renowned for their expertise in numerous areas.

PROGRAMME OVERVIEW

Our MSc Human Nutrition programme will develop your scientific research skills to an advanced level and fuel your interest in this fascinating and vital discipline.

You will develop a deep understanding of current issues in the field of human nutrition – all taught elements emphasise the evidence-based links between diet, health and disease, and are underpinned by a full appreciation for the nutritional mechanisms involved.

Our excellent links with industry will help you to pursue a successful and rewarding career. The programme also forms an excellent foundation for those who wish to pursue further education via a PhD or research post in industry following graduation.

MSc students may apply for Associate Nutritionist status on the UK Voluntary Register of Nutritionists.

PROGRAMME STRUCTURE

This programme is studied full-time over one academic year. It consists of eight taught modules and an original research project. The following modules are indicative, reflecting the information available at the time of publication. Please note that not all modules described are compulsory and may be subject to teaching availability and/or student demand.
-Fundamentals of Nutrition
-Nutrition Evaluation and Assessment
-Metabolic Nutrition
-Research Nutrition
-International and Public Health Nutrition
-Metabolic Nutrition
-Sports and Exercise Nutrition
-Clinical Nutrition
-Original Research Project

WHO IS THIS PROGRAMME FOR?

Our MSc programme caters for the following applicants:
-Surrey biosciences graduates wishing for an opportunity to convert to postgraduate study within Surrey
-Home/EU nutrition graduates from other institutions wishing to further their nutrition training via taught postgraduate study
-Overseas graduates with equivalent of a nutrition degree from a non-UK institution wishing to obtain a recognised UK postgraduate qualification in nutrition
-Home/EU graduates from a related subject (for example, a biological science including biochemistry and physiology) or registrable qualification (for example, medicine, dentistry) seeking a postgraduate qualification as way of conversion into nutrition

WHY CHOOSE TO STUDY HUMAN NUTRITION?

The University of Surrey has long been regarded as a UK centre of excellence for teaching in nutrition and dietetics through our long-running and successful undergraduate and postgraduate programmes.

Staff within the Department of Nutritional Sciences have an internationally recognised expertise in areas such as diabetes, lipid metabolism, cardiovascular risk, bone health, Vitamin D, selenium and iodine, non-alcoholic fatty liver disease, obesity and energy balance.

As a postgraduate student, you will be taught by a variety of lecturers who are actively researching the topic being covered, or have a wealth of experience in that particular area. You will also have the opportunity to undertake independent research via a project, guided by a dedicated and experienced supervisor. Projects are available across a range of topics representing the strength and depth of the Department and wider Faculty. You will be working alongside staff, PhD students and post-doctoral researchers to ensure that you receive the full research experience.

This will form an excellent foundation for those MSc students wishing to pursue further education via a PhD or research post in industry.

The strong scientific element of our teaching will attract students looking for a programme of high academic quality.

CAREER PROSPECTS

The Department has excellent links with industry, which will help you to pursue a successful career in nutrition.

EDUCATIONAL AIMS OF THE PROGRAMME

-Provide a fundamental understanding of nutritional science, which takes a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of nutrition in diet-health- disease relationships
-Provide new knowledge and understanding of the role of nutrition in both individual and community health
-Discuss the role of diet in the development of disease
-Evaluate the potential, efficacy and scope of nutritional methods in health and disease
-Examine current knowledge of the specific roles of individual macro- and micronutrient deficiencies and imbalances on short- and long-term disease risk
-Explore the concept of optimal nutrition in various special situations
-Develop an understanding of research methodology in the area of Human Nutrition
-Design, undertake, communicate and defend an original research project in nutrition
-Meet the required standards of competency for registered nutritionists as outlined by the Association for Nutrition

PROGRAMME LEARNING OUTCOMES

The programme provides opportunities for students to develop and demonstrate knowledge and understanding, skills, qualities and other attributes in the following areas:

Knowledge and understanding
-The main principles of current human nutrition
-The methods and approaches used for the purposes of nutritional assessment
-Human metabolism in health and in the pathogenesis of disease
-The main principles of public health in relation to diet and nutrition, both nationally and internationally
-Analytical skills to allow interpretation of data or evidence and formulate conclusions
-The application of nutrition principles to sport and exercise
-The influence of nutrition at the molecular/genetic level
-The therapeutic use of nutrition in the management of disease

Intellectual / cognitive skills
-Find and critically evaluate scientific literature and other appropriate sources of material
-Critically evaluate research design and the methods commonly used in nutrition research
-Use acquired knowledge and appropriate skills to make professional judgements
-Design relevant experiments to test formulated hypotheses

Professional practical skills
-Demonstrate competence in commonly used nutrition research methodology
-Gather, analyse and interpret qualitative and quantitative data
-Effectively communicate both orally and in writing
-Learn independently
-Take responsibility for planning and organisation of work both their own and in a team
-Plan and execute an investigation/experiment, act autonomously and demonstrate originality

Key / transferable skills
-Communicate ideas, principles and theories effectively by oral, written and visual means
-Work effectively and independently on a given project or task
-Work effectively in small groups and teams towards a common goal/outcome.
-Apply basic statistical and numerical skills to nutritional data
-Use Information Technology

GLOBAL OPPORTUNITIES

We often give our students the opportunity to acquire international experience during their degrees by taking advantage of our exchange agreements with overseas universities.

In addition to the hugely enjoyable and satisfying experience, time spent abroad adds a distinctive element to your CV.

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Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries. Significant changes are occurring in the profile of nutritional problems. Many countries continue to face problems of malnutrition and micronutrient deficiencies, but countries in economic transition also face the public health challenge of rising rates of diet-related chronic disease, such as obesity and coronary heart disease. Also, many industrialised countries now face problems of food insecurity among low income groups. These challenges have led to growing political resources to address nutrition. There is now an increased need for trained public health nutritionists, to work in a range of contexts, to control and prevent diet related problems.

The United Nations Secretary General has declared 2016-2025 the Decade of Nutrition. What better time to develop your skills in this crucial area. This course will give you the specialist scientific knowledge and practical skills to take an active role in global public health nutrition in a range of different settings.

You will be introduced to policy making, leadership and governance frameworks. You will be encouraged to explore and debate the political and social influences underpinning policy implementation and impact. Your modules will explore the relationship between diet and disease, the nutrition science underpinning these factors, public health nutrition epidemiology, research methods for health science, nutritional assessment tools and how to develop and manage nutrition programmes. The course will introduce you to stakeholders and skills that can enhance your professional competency, employability and development as a public health reflective professional.

The course is accredited by the Association for Nutrition as part fulfilment of the requirements for registration as an associate Public Health Nutritionist.

Modules

-CONCEPTS AND PRINCIPLES OF NUTRITION
-DIET AND DISEASE
-GLOBAL CHALLENGES FOR FOOD AND HEALTH
-INTERVENTIONS AND PROGRAMME PLANNING
-NUTRITION ASSESSMENT
-POLICY AND GOVERNANCE FOR PUBLIC HEALTH NUTRITION
-RESEARCH METHODS FOR HEALTH SCIENCE I
-RESEARCH METHODS FOR HEALTH SCIENCES II AND RESEARCH PROJECT

Associated careers

The course is designed for people wishing to work in national or global public health contexts such as Public Health Nutrition organisations, academic research institutions e.g. Public Health England, Ministries of Health, NGOs (like Save the Children and Action against Hunger), UNICEF, FAO, GAIN and other UN organisations.

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Delivered by leading experts at the front-line of research and practice, this programme is the only evidence-based Masters’ degree in Nutritional Medicine in Europe.

It will provide you with a deep understanding of the complex relationships between nutrition and health, and the range and potential of nutritional management to postpone or treat disease.

PROGRAMME OVERVIEW

Nutritional medicine concerns itself with the part that nutrition plays in health, disease, lifecycle and ageing.

The aim of the programme is to inform and educate those to whom the public turns for advice on nutritionally-related aspects of health and disease and those involved in the manufacture of foods and food supplements.

It is appropriate for the in-service training of doctors, dietitians, pharmacists and healthcare workers.

The programme consists of three-day taught periods at the University, preceded by preparatory study, and followed by consolidation and assessment. It will teach you to take a critical and scholarly approach to the theory, practice, literature and research findings within the subject.

PROGRAMME STRUCTURE

This programme is studied part-time. On successful completion of the programme students may apply for registration as a Nutritionist on the UK Voluntary Register of Nutritionists via the Association for Nutrition. The following modules are indicative, reflecting the information available at the time of publication. Please note that not all modules described are compulsory and may be subject to teaching availability and/or student demand.
-Principles of Nutritional Science
-Principles of Applied Nutrition and Epidemiology
-Antioxidants, Phytoprotectants and Disease
-Obesity, Diabetes and Eating Disorders
-Diet, the Gut, Food Allergy and Intolerance
-Nutritional Aspects of Pregnancy, Infancy and Childhood
-Nutrition and Ageing
-Lipids and Essential Fatty Acids
-Dietary Minerals in Health and Disease
-Clinical Nutrition and Nutritional Support
-Nutrition and Exercise for Health and Sports Performance
-The Brain and Nervous System: Diet and Behaviour
-Research Project

EDUCATIONAL AIMS OF THE PROGRAMME

The aim of the programme is to provide Masters-level learning in Nutritional Science related to health and disease. Students will gain knowledge and skills necessary to investigate, understand and apply the concepts of Nutritional Medicine in relation to current health issues. Specifically, the programme aims:
-To further the students’ knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level
-To develop evidence-based knowledge and practice in students in healthcare roles, private practice or industry who provide nutrition-related care or advice
-To enhance the critical and analytical skills of students through taking a critical and scholarly approach to theory, practice, literature and research findings within the subject resulting in a greaterunderstanding of the range and potential of nutritional management of disease risk
-To provide opportunities for professional development, encourage the acquisition of intellectual scientific, technical and transferable skills to promote self-directed and life-long learning, allowing students to show evidence of their development and support their career progression

PROGRAMME LEARNING OUTCOMES

The programme provides opportunities for students to develop and demonstrate knowledge and understanding, skills, qualities and other attributes in the following areas:

Knowledge and understanding
-A breadth of knowledge across a broad range of specialised topics (the principles of applied nutritional science are explored)
-The current dietary requirements/guidelines and evidence, related to adequacy of nutritional intakes in various populations
-Epidemiology of nutritional status and related health in the UK and other populations
-The methods and approaches used for the purposes of nutritional assessment
-Human nutrition and metabolism in health and in the pathogenesis of disease
-The specific roles of macro, micro and phytonutrients in health and disease
-The concept of optimal nutrition - the application of nutrition principles to health as well as disease management, prevention or prophylaxis.
-The therapeutic use of nutrition in the management of disease
-Analytical skills to allow interpretation of data or evidence and formulate conclusions

Intellectual / cognitive skills
-Integrate knowledge across a broad range of specialised topics
-Develop a critical, scholarly and evidence based approach to theory and practice in Nutritional Medicine
-Find and critically evaluate scientific literature and other appropriate sources of material
-Critically evaluate research and findings as an evidence base for practice
-Use acquired knowledge and appropriate skills to make professional judgement
-Design research and data analysis to understand or undertake a nutrition research project

Professional practical skills
-Demonstrate competence in commonly used nutrition-research methodology
-Measure food intake and be aware of the pitfalls in such measurements
-Know how to evaluate the nutritional status of individuals
-Develop some ability in helping patients achieve dietary-behaviour change
-Describe food sources of particular nutrients
-Formulate appropriate information on nutrient sources
-Plan a diet for a specific health-related purpose
-Design/plan/undertake an appropriate research project

Key / transferable skills
-Communicate ideas, principles and theories effectively by oral, written and visual means
-Work effectively and independently and in small groups and teams towards a common goal/outcome
-Apply basic statistical and numerical skills to nutritional data
-Assess critically a journal paper or article
-Use judgement to draw conclusions and make recommendations
-Be able to communicate knowledge appropriately to patients

GLOBAL OPPORTUNITIES

We often give our students the opportunity to acquire international experience during their degrees by taking advantage of our exchange agreements with overseas universities.

In addition to the hugely enjoyable and satisfying experience, time spent abroad adds a distinctive element to your CV.

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This course of study offers graduates and experienced practitioners in food, nutrition and science and health related subjects the opportunity to move into research, health, and management positions in the food and nutrition sectors.

The course aims to give you cutting edge and relevant practical experience in nutrition, health and nutritional product development, alongside exploring the global and local impacts of sustainable food, diet and nutrition. You will examine the evidence supporting the relationship between nutrition, health and lifestyle, the impact of social and corporate responsibilities on sustainable food production and consumption, and the impact on diet and health. The medical and physiological implications of under and over nutrition throughout the life-cycle are a key feature of the programme. You will also have the opportunity to learn how to analyse the factors influencing the food consumption behaviour of consumers. The course also provides you with the opportunity to meet, engage and network with numerous food and nutrition enterprises at a leading Food Symposium and Conference.

Features and benefits of the course

-As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (http://www.ifst.org) which will give you access to membership benefits, networking and career development opportunities.
-MMU have invested in the latest body composition, exercise physiology and food technology equipment that you will use during the practical sessions on the course.
-Combination of flexible learning supported by tutorials.
-Postgraduates are eligible to become Associate Nutritionists via non-direct entry with the Association for Nutrition (AfN) http://www.associationfornutrition.org/

About the Course

Throughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.

The course is designed to give you an excellent experience in the study of food, nutrition and health and will develop your critical and analytical skills in the scientific, commercial and social policy aspects of nutrition.

Assessment details

Assignments including critical review articles, presentations, practical experiments and data analysis reports, case studies and an independent dissertation.

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This course will enable you to develop an in-depth understanding of scientific principles underpinning the relationship between diet, human health and wellbeing. It will also develop the ability to critically appraise the effect of food processing on nutritional quality of foods and develop an understanding of the role of processed foods in the diet. The programme will encourage you to evaluate the current issues and developments pertinent to the nutrition discipline, and propose new insights and solutions to diet-related problems.

You will develop an understanding of the functions of food components and nutrients, as well as developing a capacity to critically analyse a problem, develop an action plan and go through a scientific investigation. There are also opportunities to develop skills such as effective communication and presentation.

The programme aims to develop an understanding of nutrition from an international perspective and encourages the development of research projects that satisfy both the course requirements and your own individual interests. Dependant on the module, the methods of teaching include lectures, seminars, practical laboratory classes, problem solving, team and individual project work and verbal presentations.

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There is a growing demand worldwide for highly trained graduates in the field of clinical nutrition and health for positions in the health services, local government, food industries and research and development. Countries all over the world recognise the important role nutrition plays in improving health and preventing disease and have prioritised nutrition and diet within their national health plans.

Most countries worldwide have identified a need to increase the capacity of their nutrition workforce, but few have the resources to provide this in their own country beyond undergraduate level.

The MSc Clinical Nutrition and Health is designed to address this priority. It is aimed at medical doctors, graduates of life sciences (with a strong underpinning in physiology, biochemistry, microbiology, health psychology, food science) and degree level health professionals who want to improve their knowledge of clinical nutrition.

The programme will be of particular interest to overseas students for whom this specialist field of study may not be available in their country of origin. The MSc research project develops your research skills, scientific writing skills and consolidates your knowledge base in clinical nutrition and health.

Research

Examples of Research in Food, Nutrition and Dietetics underpinning the MSc programme:
-Measuring the diet quality of population groups using dietary pattern analysis and a diet quality index. The use of this to inform and to evaluate food and nutrition policy.
-Investigating the effect of gestational diabetes during pregnancy on growth outcome for infants.
-Assessing infant feeding and macronutrient intake and its effect on early growth patterns.
-Food Science Research interest include microbial metabolites, food safety and risk assessment, food borne diseases, environmental microbiology and food composition and nutrients.
-Research undertaken on Patient-centred Outcomes in Dietary Research.
-Research undertaken on Secondary Prevention of Stroke and research into optimising nutrition of older people with dementia.

Employment Opportunities

Career opportunities in this area include working in clinical nutrition, public health, local government, the food industry, food companies, university and industry research departments, as well as further study.

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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.

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 overall aim of this master's programme is to provide science graduates with core knowledge and skills to practice as a dietitian and develop advanced research skills. Registered dietitians are qualified health professionals who assess diagnose and treat diet and nutrition problems both at individual and population level. Dietitians use the most up to date research on diet and health which they translate into practical guidance to enable people to make appropriate lifestyle and food choices.

This course is designed for pre-registration training in Dietetics. It is not aimed at qualified dietitians wishing to take a masters degree. Qualified dietitians are encouraged to apply for the MSc Human Nutrition.

Key benefits

- Successful students will be eligible to apply to the Health and Care Professions Council (HCPC) for Registration as a dietitian or apply to CORU for validation of qualification to practice as a dietitian in the Republic of Ireland.

- Dietetic placements are an integral part of this course. Placements are generally undertaken within hospital and/or community Trusts in Northern Ireland and must be approved by University hence allocated to students.

- Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.

Visit the website: https://www.ulster.ac.uk/course/msc-dietetics-ft-jn

Course detail

- Description -

This course is an intensive course designed to provide a scientific base in the study of food and nutrition and the effect of diet and health on wellbeing. On completion of this course graduate dietitians will also have advanced research skills having completed an independent reasearch project as part of this degree.

- Format and assessment -

This course provides study of core modules in human nutrition and dietetics and includes two clinical placement blocks. Year 1 semester 1 (60 credits) and 2 (75 credits) are taught modules in core subjects. Year 1 semester 3 students undertake Human Nutrition Masters research project which is an integral part of the programme where students undertake an independent research project. Clinical placement modules are undertaken in year 2 and are generally within a hospital and/or community setting. Placements are predominantly in Northern Ireland with consolidation tutorials at University between placements. Successful students will be eligible to apply to the Health and Care Professions Council (HCPC) for Registration as a dietitian or apply to CORU for validation of qualification to practice as a dietitian in the Republic of Ireland.

Teaching is delivered by a variety of methods including face to face lectures and also using on line lectures and discussions. A variety of assessments are used throughout the course to test knowledge and understanding. Assessments include examinations, class tests, practical reports, case studies, MCQs, oral presentations and reports and also through clinical placement portfolios.

*Please note*; Placements are unpaid.

Career options

The academic content of the programme together with the experience gained from clinical practice placements leads to excellent employment opportunities. There are excellent opportunities for graduate dietitians in hospitals, community or public health as well as the food industry, research, sports or to pursue a higher research degree (PhD) in the area of human nutrition.

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why Choose Ulster University ?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We recruit international students from more than 100 different countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five* or ten* equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting https://www.ulster.ac.uk/apply/fees-and-finance/postgraduate

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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Your programme of study

Understanding the link between diet and health can be the differentiator between good health and issues affecting public health. This major area of interest has grown considerably over the past few years with increasing awareness of disease and its prevention and the growth in population using health services and the service ability to cope in the future. There has also been a steady increase in the amount of professionals providing consultancy and support to people who have realised the link and want to take action to become healthier with books, films and many other supporting communications in what has almost become an industry in itself.

The Rowett Institute in Aberdeen is known UK wide and internationally as a major research contributor to many discoveries within food and nutrition, informing policy, debating health and food security and many other issues relating to the food we eat and its effects on our bodies.

The aim of this innovative programme is to provide training in human nutrition for graduates in biological or other 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 listed for the programme

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


Find out more detail by visiting the programme web page
https://www.abdn.ac.uk/study/postgraduate-taught/degree-programmes/118/human-nutrition/

Why study at Aberdeen?

• You can specialise in Clinical Nutrition, Molecular Nutrition or Public Health Nutrition, the MSc is accredited by the Association for
Nutrition
• You are taught by researchers from the Rowett Institute of Health and Nutrition in a new purpose designed building at the health
campus, Foresterhill
• Lord Boyd Orr won a Nobel Peace Prize for contributions to the worldwide fight against hunger at University of Aberdeen and
insulin was first developed at the university

Where you study

• University of Aberdeen
• 12 or 24 months
• Full Time or Part Time
• September

International Student Fees 2017/2018

Find out about fees:
https://www.abdn.ac.uk/study/international/tuition-fees-and-living-costs-287.php

*Please be advised that some programmes have different tuition fees from those listed above and that some programmes also have additional costs.

Scholarships

View all funding options on our funding database via the programme page
https://www.abdn.ac.uk/study/postgraduate-taught/finance-funding-1599.php
https://www.abdn.ac.uk/funding/

Living in Aberdeen

Find out more about:
• Your Accommodation
• Campus Facilities
• Aberdeen City
• Student Support
• Clubs and Societies

Find out more about living in Aberdeen:
https://abdn.ac.uk/study/student-life

Living costs
https://www.abdn.ac.uk/study/international/finance.php

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Bioarchaeology is an exciting and fast-advancing field which combines archaeology with branches of the natural sciences to study key topics such as past health and well-being, diet, ecology, subsistence strategies and environmental impacts.

The MSc in Bioarchaeology aims to develop a broad understanding of these issues through the study of human remains. Students on this programme will also have the opportunity to study animal remains, as well as floral and faunal evidence.

The programme develops advanced practical skills in skeletal analysis, making use of the department’s well-provisioned specialist laboratories and reference collections. A particular strength of our provision is that we are able to address the bioarchaeology of both the New and Old Worlds. Those completing the Course acquire the skills necessary to continue into academic research or employment, as an osteologist in field units, museums or Cultural Resources Managament companies.

The programme allows you to specialise in one of two named pathways: Human Osteoarchaeology (physical anthropology and funerary archaeology) or Zooarchaeology (animal bones and other faunal remains).

Learning and teaching

Most of the formal classes that you attend will be based on a mixture of lectures, seminars, and workshops. The precise mix will vary between modules. These aim to outline the principal issues of the module, to explore some detailed issues, and, where relevant, to give you experience of working with a particular technique or data set.
All members of staff are actively engaged in research, both in Britain and abroad, and regularly attend conferences, symposia and workshops. It is through this active engagement in the discipline that we are able to supply top quality teaching by experts in their field and as a result we have a 24/24 grading for our teaching from the Quality Assurance Agency.
In addition to our established palaeobotany, experimental archaeology, and microscopy laboratories, we have a new bioarchaeology lab dedicated to the study of anatomical variation, palaeopathological conditions, and the funerary context of human and animal remains. The laboratory, accompanied by a designated store for the Department's collection of human remains, provides facilities for use by researchers and students for examining skeletal remains recovered from archaeological sites. Equipment includes anatomical casts and demographic reference standards used to determine the sex, age-at-death, stature and body proportions from human remains.

Research areas

Bioarchaeological research at Exeter combines the study of archaeology with branches of the natural and physical sciences to address questions of health and well-being, diet, ecology, subsistence strategies and natural and human-induced environmental impacts in the past.

Our approach is holistic and inter-disciplinary, drawing its inspiration from both definitions of ‘bioarchaeology’: as a study applied to human remains (human osteoarchaeology) and, as originally defined by Grahame Clark, as related to the integration of environmental archaeology, floral and faunal evidence – archaeobotany and zooarchaeology – in archaeological research.
Active field research programmes in North and South America and Eurasia link with extensive laboratory research to address questions of social structure and social organisation, the process of animal and plant domestication, the development of social inequality and power relations, violence and warfare, the rise of élites and craft specialists, and division of labour.

Programme Structure

This programme includes 135 credits of compulsory modules and 45 credits of optional modules.

Pathways

The two available pathways are; Human Osteology (http://www.exeter.ac.uk/postgraduate/taught/archaeology/bioarch/humanosteology/) and Zooarchaeology
(http://www.exeter.ac.uk/postgraduate/taught/archaeology/bioarch/zooarchaeology/)

Compulsory modules

The compulsory modules for each of the pathways can include the following; Research Methods and Archaeological Theory; Musculo-skeletal Anatomy; Advanced Zooarchaeology; Advanced Human Osteology; Zooarchaeology (Masters level); Bioarchaeology Dissertation and Bioarchaeology Dissertation Zooarchaeology.

Optional modules

The following is a list of the possible optional modules; Advanced Project; Experimental Archaeology in Practice; Field Study; Landscape Archaeology: Understanding the historic environment; Material Culture; Advanced Human Osteology; ;Zooarchaeology (Masters level); Palaeobotany (Masters level); Funerary Osteoarchaeology (Masters level); Musculo-skeletal Anatomy and Researching the Historic Environment Online.

The modules listed here provide examples of what you can expect to learn on this degree course based on recent academic teaching. The precise modules available to you in future years may vary depending on staff availability and research interests, new topics of study, timetabling and student demand

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Human Nutrition is the scientific study of the foods we eat, the nutrients in foods, the fate of the nutrients when they are eaten and the effects of diet on health and well being. As a graduate nutritionist you will have the skills to elicit, disseminate, and apply knowledge drawn from the relevant sciences to promote an understanding of the effects of diet on human health and well-being.

Key benefits

- Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).

- Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of researchers, nutritionists, scientists and clinical practitioners.

Visit the website: https://www.ulster.ac.uk/course/msc-human-nutrition-ft-ce
part time option: https://www.ulster.ac.uk/course/msc-human-nutrition-pt-ce

Course detail

- Description -

This programme will provide students with a broad knowledge and understanding of human nutrition developing scientific skills to master's level. Two taught semesters provides study in core modules in human nutrition. The human nutrition research project is an integral part of this programme where students undertake an independent research project under close supervision.

- Purpose -

This programme provides postgraduate training for non-nutrition science graduates who wish to pursue a career in human nutrition. Whilst you should normally have a science background, prior knowledge of nutrition is not required.

- Teaching and learning assessment -

Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a dynamic expert of nutritionists, scientists and dietitians. Teaching is delivered by a variety of methods including face to face lectures and also using online lectures and discussions. A variety of assessments are used throughout the course to test knowledge and understanding. Assessments include examinations, class tests, practical reports, case studies, MCQ's, oral presentations and reports.

Career options

The academic content of the programme, together with the experience gained from the Masters research project, leads to excellent employment opportunities within industry, nutrition research, health promotion, public health, personalised nutrition ie in the areas of metabolomics, nutrigenomics or in nutrition overseas. Many of our graduates choose to pursue higher research degrees (PhD) or to pursue further taught study in the area of human nutrition, dietetics, sports nutrition or to complete a PGCE and become teachers of science, home economics or biology at both this University or at other institutions of higher education and research.

How to apply: https://www.ulster.ac.uk/apply/how-to-apply#pg

Why Choose Ulster University ?

1. Over 92% of our graduates are in work or further study six months after graduation.
2. We are a top UK university for providing courses with a period of work placement.
3. Our teaching and the learning experience we deliver are rated at the highest level by the Quality Assurance Agency.
4. We recruit international students from more than 100 different countries.
5. More than 4,000 students from over 50 countries have successfully completed eLearning courses at Ulster University.

Flexible payment

To help spread the cost of your studies, tuition fees can be paid back in monthly instalments while you learn. If you study for a one-year, full-time master’s, you can pay your fees up-front, in one lump sum, or in either five* or ten* equal monthly payments. If you study for a master’s on a part-time basis (e.g. over three years), you can pay each year’s fees up-front or in five or ten equal monthly payments each year. This flexibility allows you to spread the payment of your fees over each academic year. Find out more by visiting https://www.ulster.ac.uk/apply/fees-and-finance/postgraduate

Scholarships

A comprehensive range of financial scholarships, awards and prizes are available to undergraduate, postgraduate and research students. Scholarships recognise the many ways in which our students are outstanding in their subject. Individuals may be able to apply directly or may automatically be nominated for awards. Visit the website: https://www.ulster.ac.uk/apply/fees-and-finance/scholarships

English Language Tuition

CELT offers courses and consultations in English language and study skills to Ulster University students of all subjects, levels and nationalities. Students and researchers for whom English is an additional language can access free CELT support throughout the academic year: https://www.ulster.ac.uk/international/english-language-support

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The graduate program in Human Nutrition offers opportunities for advanced study and original investigations in basic and applied human nutrition at both the master’s and doctoral levels. The curriculum includes coursework and thesis research through laboratory or field work in a variety of areas relevant to human nutrition including nutrient metabolism, diet and disease, nutrition through the life cycle and nutrition behaviours.

Research projects also examine environmental, social, and individual determinants of food choices and eating patterns; this includes better understanding of socio-cultural effects on diet, and the impact living in “food deserts” can have on good health.

International nutrition projects in Cambodia, Zambia, Rwanda, and other countries seek to improve maternal, infant, and child nutrition.

The program is enriched through collaboration with colleagues in graduate programs such as Applied Animal Biology, Food Science, Medicine, Nursing, Pharmaceutical Sciences, and others.

Coursework selected in consultation with the student's supervisory committee includes graduate courses in human nutrition and from other areas relevant to each student's research.

Research facilities are housed both within the Family and Nutritional Sciences (FNS) Building and, on a shared basis, in other buildings on campus. Within the FNS Building, the research facilities include various modern analytical laboratories and other equipment for conducting biochemical and basic molecular biological research, and computers for conducting dietary and qualitative data analysis.

Quick Facts

- Degree: Master of Science
- Specialization: Human Nutrition
- Subject: Health and Medicine
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

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Good nutrition is fundamental to living a long, full and rewarding life. Nutrition related ill-health is a major factor that contributes towards preventable disease including obesity and many of the non-communicable diseases on both a national and global scale: diabetes, cardiovascular disease and cancer.

This is the first course of its kind in the UK to explore the role of behaviour in guiding diet and nutrition and the effects of diet and nutrition on shaping behaviour. It will provide a solid foundation in the physiology and biochemistry of nutrition, which is complemented by units focused on the role of nutrition in behaviour and cognition and the management of associated clinical conditions.

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