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Masters Degrees (Nutrition And Behaviour)

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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. Read more
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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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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Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. Read more
Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. This programme, established since 1994 and accredited by the Association of Nutrition (AfN), provides students with an expert evidence-based approach to Human Nutrition, integrating teaching on basic sciences, clinical practice and public health applications.

Why this programme

-Students explore how our choices of foods affect the biochemical and physiological functions of cells and organs, and how our diets influence physical, mental and social health.
-This MSc is unique in the UK in providing four different specialisation areas – Public Health Nutrition, Clinical Nutrition, Obesity & Weight Management and Sports & Exercise Nutrition.
-If you are passionate about nutrition and keen to learn through an in-depth, evidence based, critical approach and enthusiastic about specialising in a particular area - public health nutrition, clinical nutrition, obesity and weight management or sports and exercise nutrition, then this programme is for you.
-There is a long tradition of excellence in Nutrition at the University of Glasgow, with pioneering research by Cathcart, Paton and Boyd. More recently Durnin, Cockburn and Dunnigan, and current Glasgow academics continue to make important contributions in the field of Nutrition.
-This programme has a truly global reach, taught by international staff and external experts, offering great flexibility to suit individual student needs.
-A range of transferable skills are integrated and embedded into this programme, for example, critical review skills, which are highly sought after within the competitive job market. You will learn how to develop a substantial research proposal as a team, gaining valuable skills for future employment.
-After completing this programme you will have gained valuable understanding and a range of skills for interdisciplinary working and for interpreting nutrition research.
-Our staff are highly trained, enthusiastic and experienced. The staff and University environment are very supportive: feedback from past students emphasises the dedication, approachability and enthusiasm of the programme team.
-The MSc (Med Sci) Human Nutrition is accredited by the Association for Nutrition. All graduates will be eligible for direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as an Associate Nutritionist (ANutr). It is expected that you will normally transition to full registration after three years, when you will also identify your area of specialism from the five options available. For more information, please see http://www.associationfornutrition.org/.
-You will have the opportunity to study at the recently refurbished Glasgow Royal Infirmary with its state of the art teaching facilities.

Programme structure

The programme provides a thorough grounding in the principles, practice and research of human 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

Specialisation courses - one from the following:
-Public health nutrition
-Clinical nutrition
-Obesity and weight management
-Sports and exercise nutrition

As part of their specialisation, all students complete a taught course and research proposal.

Research Project
Subject to satisfactory results, students progress on to a research project in the area of their specialisation. The project is presented as a written report in the form of a scientific paper for assessment in August and may also provide the basis for publication and presentation at scientific meetings.

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

PLEASE NOTE: THIS PROGRAMME DOES NOT LEAD TO STATE REGISTRATION IN DIETETICS.

Career prospects

Graduates are well placed for a variety of employment opportunities in the food and health industries, public health, research, health promotion, food policy, the media and relief/development work in less developed countries. There is an expanding role for high quality nutritionists in all these sectors. The programme is intended to meet this demand. This course provides a sound basis from which to apply for employment in advisory positions in industry or government agencies, to undertake professional training in dietetics, or for further doctoral-level research training for academic or teaching careers.

A high proportion of our graduates go on to complete PhDs in Glasgow or other high quality institutions across the world. Careers of some of our recent graduates include:
-Weight management consultant
-Researcher, MRC nutrition research facility
-Nutritionist, Dribble Delights
-Assistant project worker, Angus Healthy Happy Communities
-Research Associate, Nutritional Biochemistry (U. of Glasgow)
-Nutrition Society of China officer
-Project administration, Action Against Hunger, Canada
-Private Nutrition clinic, Greece
-Nutrition Researcher, Kenya
-Lecturer in Clinical Nutrition (U. of Glasgow)
-Research Fellow on Eating Behaviour (U. of London)
-Development Worker, High Five for Fruit, Lanarkshire Community Food and Health Partnership
-Nutritionist, North Lanarkshire Council
-Food & Health Alliance Co-ordinator, NHS Health Scotland
-Nutrition Consultant, FAO Rome
-Programme Officer, Food & Health Alliance, NHS Health Scotland
-New Product Development Project Manager, Kinnerton Confectionery Ltd
-Intervention worker on prevention of childhood obesity, National Institute of Perinatology, Mexico
-Nutrition Adviser, Scottish Consumer Council
-Milton Community Food Project Officer, North Glasgow Healthy Living Community
-Emergency Nutrition Worker, Action Against Hunger, GOAL

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In the first academic year of the MSc program, the students of the 3 main subjects have several courses in common, aiming in giving them all an in-depth knowledge and know-how related to nutrition and rural development related topics, creating a common academic level between all program students of diverse backgrounds. Read more
In the first academic year of the MSc program, the students of the 3 main subjects have several courses in common, aiming in giving them all an in-depth knowledge and know-how related to nutrition and rural development related topics, creating a common academic level between all program students of diverse backgrounds. The common part of the programme consists on the one hand of basic knowledge, insights and skills in the areas of production, transformation, preservation, marketing and consumption of food products. On the other hand, it contains a practically oriented component that enables the alumni to identify problems by means of quantitative and qualitative research methods and analytical techniques, to assess and rank causes, and to plan, to execute and to evaluate appropriate interventions.

The other part of courses given during the first year are main subject specific courses. The academic second year provides a more in depth understanding of the specific problems and their solutions for the main subject and major chosen and consists of main subject and major specific courses, elective (optional) courses and Master Dissertation research (30 ECTS).

The specific expertise the students receive depends on the main subject , major and optional courses chosen.

Human nutrition

Transfers specific and profound knowledge, insights and skills related to the food and public health nutrition security problems and possible solutions at population level. Therefore, this subject focuses on themes such as food chemistry, food and nutrition science, nutritional requirements, food and nutrition policy, nutrition surveillance, nutrition disorders, nutrition research, food and nutrition interventions, food safety, nutrition epidemiology, consumer behaviour, rural development and agriculture, development economics, project management, and project planning.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Common and main subject specific basic courses.
-Fundamental, in depth and high level knowledge.
Semester 2 (Febr-June)
-Main subject specific courses with special attention to ‘in field’ applications.
-Possibility to do internships in summer holidays.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Specialised courses (fine-tuned individual programme).
-Master dissertation (at Ghent University, other Belgian institutes/organizations/multinationals or one of our partners in the South or Europe).

Learning outcomes

Have thorough knowledge and comprehension (theory and practice) l in the interdisciplinary domains: food and feed production, socio-economic, (public health) nutrition and management concepts, theories and skills, and in the main subject specific domains and the chosen major domains. The program additionally focuses on international collaboration.
-Major: Public Health Nutrition : Have profound insights in public health nutrition realities and compare public health nutrition issues, approaches and policies within the international context.
-Major Nutrition Security and Management: Have profound insights in different food/nutrition security realities and compare nutrition security issues, approaches and (nutrition) policies within an international context.
-Major Plant Production: Have profound insights in plant production realities and compare plant production issues, and approaches within the international context.
-Major Animal Production: Have profound insights in animal production realities and compare animal production issues, and approaches within the international context.

Apply theories and methodological approaches to characterize and analyse specific problems: food, nutrition and agricultural chains, food sovereignty /safety and security, natural resource management, sustainable production, economic and social problems of rural areas, national and international agriculture.

Design and implement adequate instruments, methods, models and innovative tools to analyse, evaluate and solve interdisciplinary related problems in the context of sustainable development.

Apply the interdisciplinary tools to design, implement, monitor and evaluate national and international agro-nutrition policies and programs. More specifically:
-For Human Nutrition: construct innovative tools and instruments for the development of a better nutritional health status of a country/region/area and its inhabitants/households.
-For Tropical agriculture: a more efficient and economic feasible agricultural balanced, food production guaranteeing a better food security situation per country respecting local environment.

Assess the importance and magnitude of a problem, define strategies for intervention and/or identify knowledge gaps. Develop a research protocol based on the analysis of existing evidence and set up a research plan, analyse and interpret the data and present the findings.

Identify, select and apply appropriate research methods and techniques to collect, analyses and critically interpret data.

Critically reflect on program specific issues, and on ethical and value driven aspects of research and intervention strategies.

Take up a trans-disciplinary role in an interdisciplinary ((inter)national) team dealing with global challenges, and develop a global perspective.

Dialogue and professionally interact with different actors and stakeholders from peers to a general public to convincingly communicate evidence based research findings and project results.

To effectively use appropriate communication and behavioural skills in different language and cultural environments.

Learn to continuously critically reflect (individually and in discussion with others) upon personal knowledge, skills, attitudes, functioning, and develop an attitude of lifelong learning. This includes:
-Design and plan own learning processes.
-Self-Directed Learning: work independently, take initiative, and manage a project through to completion.

Other admission details

The applicant must be proficient in the language of the course or training programme, i.e. English. The English language proficiency can be met by providing a certificate (validity of 5 years) of one of the following tests: (TOEFL/IELTS predictive tests and TOEIC will not be accepted):
-TOEFL IBT 80.
-TOEFL PBT 550.
-ACADEMIC IELTS 6,5 overall score with a min. of 6 for writing.
-CEFR B2 Issued by a European university language centre.
-ESOL CAMBRIDGE English CAE (Advanced).

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

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

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

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

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

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

Mature Applicants

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

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

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

Careers

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

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

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

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

Course Benefits

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

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

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

Core Modules

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

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

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

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

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

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

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

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

Professional and Collaborative Practice

Kate Austin

Senior Lecturer

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

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

Facilities

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

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

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

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

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The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level. Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. Read more

MSc Nutrition and Health

The Nutrition and Health programme studies nutrition and health at the (sub)cellular, individual and population level.

Programme summary

Nutrition and Health focuses on the role of dietary and lifestyle factors in human health and disease. This role is studied from a biomedical perspective at the individual and population levels. In addition, the mechanisms underlying beneficial and adverse effects are studied at the sub-cellular (DNA), cellular and organ/ organism levels. Human nutrition is a multidisciplinary field of expertise. To solve problems in nutrition and health, you must consider chemical and biochemical characteristics, physiological and biomedical aspects, the social and behavioural context of nutrition, and the relationships between these factors. Solving problems in this domain requires multidisciplinary biomedical knowledge and skills as well as an interdisciplinary approach to communication with experts in human nutrition and other fields.

Specialisations

The specialisations within Nutrition and Health are:

Epidemiology and Public Health
Epidemiologists try to determine causal relationships in large groups of people, such as the elderly or people with cardiovascular problems; between food, lifestyle and the development of diseases. Research results act as starting points for health advice and lead to a greater understanding of cause and effect. If you know that certain behaviour leads to a disease, that behaviour can be addressed, and the effectiveness of the efforts to do so can be measured. You will be helping to improve the overall health of people and may be able to prevent food-related diseases from developing.

Complete Online Master
From September 2015, Wageningen University started the specialisation "Nutritional Epidemiology and Public Health" as the first complete online Master of Science. For more information go to http://www.wageningenuniversity.eu/onlinemaster

Nutritional Physiology and Health Status
In this specialisation, you will study various age groups and situations, such as growth, pregnancy, and food consumption behaviour. You will also review special situations including serious diseases (clinical food), during sports and activity. You may also research the food consumption behaviour and habits of individuals and how you may be able to influence that, for example, through portion sizes. In short, you will review different aspects and will learn what the effects are of food consumption patterns and the physiological processes on the body and what that means for the status of its health and illness.

Molecular Nutrition and Toxicology
In this specialisation, you will learn to use techniques, at molecular and cellular levels, to discover the mechanism driving the relationship between food and health. In toxicology, you will learn to study the possible poisonous effects of substances present in food. For instance, new ingredients in food products and additives, but also natural substances present in our food. The relationship between food consumption, food and medicines can also be researched and through this research, you will find many new leads to improving our health.

Sensory Science
This specialisation is positioned at the interface of the programmes Food Technology and Nutrition and Health. Sensory scientists deal with the way humans perceive the world and act upon sensory input. They address how sensory systems function, from stimulation and perception to cognition and behaviour. You will work with humans and products in different contexts and study the way in which product properties affect, for example, sensory perception. The study always keeps a link to the application of this knowledge in the fields of human health and the design, production and consumption of attractive healthy foods.

Your future career

Many of our graduates begin working as researchers or PhD students. Another group becomes advisors, trainers or take up other jobs in the private sector. The majority of graduates finds employment at universities (including university medical centres), research institutes (TNO Nutrition or RIVM), in the public sector (national, regional and local governments, Netherlands Nutrition Centre, District Health Authorities) or companies involved with nutrition, pharmacology and toxicology (Unilever, Nutricia, Friesland Campina, Danone Research, Novartis). As graduates progress in their careers, they usually advance to a (more) managerial level.

Alumna Pascalle Weijzen.
Pascalle did a thesis in Epidemiology and Sensory Science. After her graduation, she did a PhD project on the dynamics of food choice and sensory specific satiety. She joined FrieslandCampina afterwards, as a Researcher Sensory & Consumer Science, where she has been responsible for innovation projects aiming at strategies to stimulate healthy food choices. “I really feel I can contribute to profit for the company and to public health at the same time. In this job I still benefit from the broad nutrition and sensory expertise, the strong academic level of thinking, and the worldwide expert network which I built up during my MSc and PhD degrees.”

Related programmes:
MSc Food Safety
Health and Society (specialisation)

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This course brings together the science of nutrition and the innovation of business to expand student’s horizons beyond the more traditional approaches to public health nutrition. Read more
This course brings together the science of nutrition and the innovation of business to expand student’s horizons beyond the more traditional approaches to public health nutrition. It will enhance your public health and nutrition knowledge and skills.

WHY CHOOSE THIS COURSE?

The increase in non communicable diseases across the globe, including diabetes, cardiovascular disease, obesity and malnutrition is inextricably linked to poor diet. This has led to an increasing demand for graduates who have an in-depth knowledge of the impact of dietary intake on the risk factors of disease, as well as the ability to apply this knowledge through education and influencing policy to improve the population’s health.

If you choose this course you will benefit from:
-A focus on the science of nutrition and public health policy and practice
-Innovative and creative approaches to tackling public health nutrition issues, including a focus on business and media
-A diverse teaching team including a range of public health nutrition academic experts who are committed to providing a range of excellent teaching and learning experiences
-Access to the broad research interests of the teaching team, which include food poverty, obesogenic environments, behaviour change and whole-person care including spirituality
-Opportunities to apply for work experience in public health nutrition

WHAT WILL I LEARN?

Throughout your course you will study key issues in public health nutrition and the influence of policy and the wider environment:
-Human nutrition, including nutrients in health and disease: ‘hot’ topics in nutrition
-Public Health Policy and Practice
-Whole-Person Nutrition including the role of spirituality
-Nutritional Journalism
-Entrepreneurial Nutrition
-Research methods to enable you to undertake your own research and use research

The first semester of the course provides you with the opportunity to critically explore key nutrition issues pertinent to public health. You will also critique the role of public health policy, at international, national and local level alongside exploring a range of public health nutrition programmes. This provides a platform for you then to develop business acumen and a critical understanding on the role of media and other communication in public health nutrition. The final semester of the course provides you with the opportunity to carry out your own public health nutrition research project.

OPPORTUNITIES FOR AN INTERNATIONAL EXPERIENCE

The University runs a number of specific schemes to allow students periods of overseas study or work experience and the University offers a limited number of International Experience and Mobility Grants to enable such visits. A number of students in our School, across a range of courses, have been successful in securing places via these schemes.

GLOBAL LEADERS PROGRAMME

To prepare students for the challenges of the global employment market and to strengthen and develop their broader personal and professional skills Coventry University has developed a unique Global Leaders Programme.

The objectives of the programme, in which postgraduate and eligible undergraduate students can participate, is to provide practical career workshops and enable participants to experience different business cultures.

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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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Public health nutrition is a new and interesting subject area that concentrates on achieving a sound knowledge in nutrition and public health providing participants with the expertise to work in a variety of settings to promote nutrition for the benefit of public health. Read more
Public health nutrition is a new and interesting subject area that concentrates on achieving a sound knowledge in nutrition and public health providing participants with the expertise to work in a variety of settings to promote nutrition for the benefit of public health. A public health nutritionist influences food selection and eating behaviour of a population, based on research and national dietary guidelines. Public health nutritionists can expect to find themselves in advisory and policy/advocacy roles as well as engaged in research in the UK and internationally.

This course will allow graduates of biological sciences to build on their knowledge, and aims to promote the critical appraisal of the theory and application of public health nutrition, and nutrition policy planning and practice, to improve the health of the population through nutrition.

Teaching, learning and assessment

The emphasis is on independent problem-based learning where your previous knowledge and skills are used to develop an understanding in the new subject areas you will be studying. The course is taught using a variety of interactive learning methods including lectures, tutorials, seminars, workshops, laboratories, group work, role-play and interactive computer sessions.

Development of interpersonal skills and professional skills and attitudes are also a major focus of the learning and teaching programme. Learning activities are guided using web-based programmes. The course is modular and each module is assessed mainly by course work, except for one examination in Food and Nutrition. Normally, there are approximately 12 students on this course but some modules are shared with the MSc Dietetics which can result in a class of no more than 24 students. These small class sizes ensure that students receive excellent support and benefit from sharing their experiences with classmates.

Teaching hours and attendance

Each module which you study on campus will require you to attend classes and carry out independent work. It is estimated that each module will require 150 hours of your time. Your attendance requirements at QMU will depend on which module you are studying and whether you are studying full or part-time.

Links with industry/professional bodies

The course is accredited by the Association for Nutrition. This enables graduates to register with the Association for Nutrition as an Associate Nutritionist.

Modules

15 credits: Food and Nutrition/ Principles of Nutrition Science/ Food Policy and Planning/ Public Health Nutrition/ Epidemiology/ Clinical Sciences/ Research Methods/ Detriments for Health

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Opportunities exist for public health nutritionists in the following areas: public health; health promotion (specialising in nutrition); government advisory posts; food companies; research; health media and pharmaceutical industry.

Quick Facts

- Lecturers are experienced registered nutritionists who are research active.
- The full MSc is accredited with the Association for Nutrition (AFN), UK.
- The broad range of staff research skills in Dietetics, Nutrition and Biological Sciences offer students a wide range of MSc dissertation topics.

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Specialise in public health nutrition on a course developed following Association for Nutrition (AfN) guidelines. You cover the scientific background of human nutrition at a subcellular and population level, and professional aspects such as policy implementation. Read more
Specialise in public health nutrition on a course developed following Association for Nutrition (AfN) guidelines. You cover the scientific background of human nutrition at a subcellular and population level, and professional aspects such as policy implementation. Graduates of this course can join the AfN as an associate public health nutritionist, enhancing their professional status.

Nutritionists within the public health sector play an important role in promoting good health and preventing dietary related disease in the population. If you are a recent graduate or health professional, this course equips you with the knowledge and skills to specialise in public health nutrition. You graduate ready to enter the profession or advance into a leadership role.

The course has been designed following Association for Nutritionist guidelines in consultation with the British Nutrition Foundation and other public health partners, ensuring you are taught to a nationally recognised standard. You build your knowledge of: nutrition, physiology, biochemistry, food science, public health policy and practice.

It also provides opportunities for you to develop managerial skills, practical skills and behaviour change theories relevant to the public health sector. The work-related learning module gives you a valuable insight into the various roles of a nutritionist, stresses the importance of continuing professional development and allows you to practically apply the skills you learn during the course.

The nutrition and public health sectors are the main focus of the course, but you also develop broader analytical and personal skills applicable to many careers. The student-centred approach to learning includes seminars, workshops and practical sessions. We also encourage you to attend conferences, external workshops and other sector related events. The blend of core nutrition and public health content and broader managerial and work-related learning enhances your employability in the public health sector.

The course is based on the following principles:
-Excellent student experience.
-Business engagement and employability – through the work-related learning module and the industry mentor scheme.
-Flexibility – through option modules and the bespoke work-related learning module.

For more information, see the website: https://www.shu.ac.uk/study-here/find-a-course/msc-nutrition-with-public-health-management

Professional recognition

This course is accredited by the Association for Nutrition (AfN). Successfully completing an accredited course allows graduates to apply for Direct Entry Registration (at Associate Level) with the UK Voluntary Register of Nutritionists (UKVRN).

Course structure

Full time – 1 year
Part time – 2 years
Starts September

Postgraduate Certificate
-Life-course approach to nutrition (30 credits)
-Food chain (15 credits)
-Nutritional physiology and biochemistry (15 credits)

Postgraduate Diploma
-Public health management (15 credits)
-Behaviour change in nutrition and health (15 credits)
-Issues in public health and nutrition (15 credits)
-Work-related learning (15 credits)

MSc
-Research methods (15 credits)
-Dissertation (45 credits)

Assessment: individual and group coursework, essays, examinations, management project, dissertation.

Other admission requirements

Overseas applicants from countries whose first language is not English must normally produce evidence of competence in English. An IELTS score of 6.0 with 5.5 in all skills (or equivalent) is the standard for non-native speakers of English. If your English language skill is currently below an IELTS score of 6.0 with a minimum of 5.5 in all skills we recommend you consider a Sheffield Hallam University Pre-sessional English course which will enable you to achieve an equivalent English level.

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This Masters programme provides health professionals with specialist knowledge and training in clinical nutrition and is designed for doctors, nurses and pharmacists. Read more
This Masters programme 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.
-It 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. 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
-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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This MSc in Public Health Nutrition will provide you with the specialist scientific knowledge and practical skills required to meet the nutritional challenges of the 21st century. Read more
This MSc in Public Health Nutrition will provide you with the specialist scientific knowledge and practical skills required to meet the nutritional challenges of the 21st century. You will develop a comprehensive understanding of the role diet and nutrients play in the aetiology, prevention, treatment and management of diseases, discovering how to apply this knowledge in a variety of health-based settings and make evidence-based judgements on appropriate nutritional care. You will also develop a clear understanding of the factors that influence food choice. The context for the programme is provided by societal issues such as a rapidly ageing population, food poverty and food insecurity, health inequalities in nutritional wellbeing and the high prevalence of obesity.

What will I study?

You will learn about the metabolism of nutrients with regards to their effect on the causation and prevention of disease, while exploring the psychological models of behaviour and behaviour change in relation to food choice. Global health challenges, such as maternal and child nutrition, sustainable food production and food poverty, will also be considered.

Alongside this you will study emerging topics in the field of nutrition that have an impact on health status. This will include issues such as nutrigenomics and the impact of sugar intake on health.

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 programme focuses on the promotion and maintenance of diet and activity-related public health and wellbeing. There is a clear consensus that new professional and scientific needs are emerging in this field. Read more
This programme focuses on the promotion and maintenance of diet and activity-related public health and wellbeing. There is a clear consensus that new professional and scientific needs are emerging in this field. This programme is one of the first to recognise this need and as such will contribute substantially towards higher level qualifications in this emerging area.

There is now considerable demand for multi-skilled individuals with knowledge and understanding of research, policy and practice in both nutrition and physical activity. This programme equips you with such skills, as well as providing unique insight into the fascinating interactions between physical activity, nutrition and health through blending epidemiology, psychology and policy-relevant research.

The programme is specifically designed for qualified dieticians, physical activity specialists, and other health professionals such as nurses, physiotherapists and occupational therapists who want to advance in the important area of nutrition-related and physical activity-related public health. It is also suitable for newly-qualified graduates seeking to develop a career in this area.

The results of the latest Research Exercise Framework rate the Centre for Exercise, Nutrition and Health Sciences as the leading UK centre of research excellence within the field of physical activity, nutrition and health research. In addition, 100 per cent of its evidence research impact was judged to be of the highest level.

Programme structure

Work is assessed through written assignments, presentations, written reports or research proposals. There are no formal examinations. All units are compulsory, along with a research dissertation. Part-time students will be guided in their choice of units for each year of study.

Core units
-Determinants of Physical Activity and Eating Behaviour
-Nutrition, Disease and Public Health
-Physical Activity, Disease and Public Health
-Physical Activity and Nutrition Interventions: Conception and Design
-Research Methods
-Practical Research Methods

Dissertation
During the final term, you complete an original research investigation and dissertation (10,000-15,000 words) on an approved public health-based topic, incorporating nutrition or physical activity or a combination of the two.

Careers

This programme is designed for students who want to pursue careers in research, public health policy, public health consultancy and the implementation of programmes for promoting health within the public, private or non-profit sectors. The programme also targets professional development by enhancing the practice and delivery of working professionals, such as physiotherapists, nurses or teachers.

Most students go on to become public health project officers, researchers, health promotion specialists, lifestyle managers, nutrition or physical activity project coordinators, or public health and policy consultants.

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Deepen your specialist dietetic and nutritional knowledge with this flexible course. You will be able to choose from an array of modules, which are best suited to your career aspirations. Read more
Deepen your specialist dietetic and nutritional knowledge with this flexible course. You will be able to choose from an array of modules, which are best suited to your career aspirations. By tailoring your study we will help develop your professional interests and provide you with a progression plan so you can enhance your current career with a specialism.

You will focus on developing real-life practical skills, such as techniques for embedding guidelines, protocols and behaviour change, interpersonal communication, delivering seminar presentations and how to pitch for funding from a health commissioner. Depending on your studies, you'll learn in our top-of-the-range Clinical Skills Suite, interpersonal suites, kitchens or physiology labs.

You will have the opportunity to reflect on your day-to-day role and consider alternative views from your fellow students of the evidence-based practice you deliver. It's a chance to critique and improve your effectiveness and fully immerse yourself in the latest nutritional knowledge. Some of our modules can be studied online and others studied over three days, allowing you to fit your course around your career.

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

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

As you will be already working within the NHS, private clinic, or in a policy or research role, this is your opportunity to develop the specialist knowledge and skills needed for promotion to a senior role. Our graduates have gone on to apply their learning practically by redesigning services and implementing new ways of working.

- Dietetic Specialist Roles
- Lecturer
- Researcher
- Nutrition Enterprise and Consultancy

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

Central to our course is flexibility, both in what you study and how you study it. By offering modules from across our Faculty, you have the opportunity to focus on subjects that will meet you interests and help take your career in the direction you want. We offer a broad choice, including, food systems and policy, ethics in health care and nutrition epidemiology. Some of our modules such as Understanding & Evaluating the Evidence and Research & Practice Development are undertaken online, providing you with the chance to enhance your development regardless of your location or lifestyle. We also deliver many of our modules in three day blocks with an additional follow-up day, minimising the amount of time you'd need to spend away from your job. These modules include Obesity in Adults, Behaviour Change for Health & Social Care Professionals, Nutrition in Cystic Fibrosis and Multidisciplinary Approaches to Eating Disorders.

Core Modules

Research & Practice Development
Undertake a small-scale piece of research or development that underpins their health-rated practice within nutrition, environmental health or health promotion.

Research Methods for Health & Wellbeing
Gain the theoretical foundation and practical skills required to complete small-scale research, focusing on writing a research proposal, conducting research and how to analyse data.

Helen White

Course Leader

"Knowing that you are effective and can achieve the best outcomes for patients and the public is essential. The MSc Nutrition will give you the confidence that your knowledge is ‘cutting-edge’ and enable you to apply learning directly to practice and really make a difference."

Course Leader Helen White has worked for more than 20 years as a dietitian, lecturer and researcher in the specialist field of nutrition and cystic fibrosis. She is currently working on collaborative projects with the NHS, pharmaceutical industry and charitable trusts investigating how the role of nutrition, adherence and the use of electronic data management can influence our understanding of chronic disease management.

Facilities

- Clinical Skills Suite
Our £1 million suite has been designed to meet the learning needs of a range of health professionals, with specialist equipment in purpose-built rooms enabling a variety of sessions to be carried out in a modern and safe environment.

- Interpersonal Skills Suite
We have plenty of private rooms to allow you to try out your counselling skills. They come equipped with recording facilities so you’ll be able to reflect on and improve your practice.

- Nutrition Laboratories
The £1 million suite has been designed to meet the learning needs of a range of health professionals, with specialist equipment in purpose-built rooms enabling a variety of sessions to be carried out in a suitable and safe environment.

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

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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. Read more
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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