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Masters Degrees (Nutritional Medicine)

We have 35 Masters Degrees (Nutritional Medicine)

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

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 the exit awards are as follows

  • Post Graduate Certificate: 4 modules (60 credits)
  • Post Graduate Diploma: 8 taught modules (120 credits)
  • MSc: 9 taught modules plus a research project (180 credits)

On successful completion of the MSc programme, students are eligible for direct entry on to the UK Voluntary Register of Nutritionists as an Associate Nutritionist via the Association for Nutrition. Students who exit with a Diploma or Certificate would still be eligible to apply for Associate Nutritionist Membership, via the Portfolio- based application pathway.

Students may also enrol for modules on an occasional route with or without assessment. Please contact us for further details.

Example module listing

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.

Distance learning prior to attendance at the module

You will receive some preliminary material (that will require approximately 40 hours of study) around four weeks before you attend each module.

This will generally be background material (for example, a core text and/or specially written material/journal article/s) aimed at ensuring that all students, whatever their previous learning experience, will have attained a certain basic knowledge of the subject and its terminology.

Teaching at the University

The three-day periods spent at the University consist mainly of formal lectures, but will also include interactive or participative sessions incorporating some of the following learning strategies: workshops, syndicated work, demonstrations, case studies, debates, and journal clubs.

You will generally be given additional papers, reviews, notes or reading lists relating to the module lectures.

Distance learning following attendance at the module

In the two months following the module, you will be expected to study the material covered and to carry out further reading (including journal articles) to expand your understanding.

Who is the programme for?

The programme is appropriate for GPs, gastroenterologists, dietitians, pharmacists, other clinicians and health professionals with a role in nutrition and health practice.

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

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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Our master’s program appeals to those interested in a more patient-centered approach to helping people achieve and maintain optimal wellness through focus on the whole person, rather than simply their symptoms. Read more
Our master’s program appeals to those interested in a more patient-centered approach to helping people achieve and maintain optimal wellness through focus on the whole person, rather than simply their symptoms.

Highlights:

- Accredited program offered in collaboration with the Institute for Functional Medicine (IFM)
- Rigorous, clinically-applicable curriculum that is continually reviewed and updated with new research and findings
- 100 percent online format with flexible schedule options
- Engaging online learning experience featuring distinguished and dedicated instructors and an expert support network to reinforce clinical and academic skills
- Program satisfies educational requirements to sit for many national nutrition certification exams

Don’t miss your chance to enroll in our spring term!

MISSION

The mission of the UWS master’s in human nutrition and functional medicine (HNFM) program is to prepare learners to serve as outstanding health care clinicians, consultants, educators, administrators and researchers in the field of human nutrition and functional medicine.

PROGRAM

Our clinically-oriented human nutrition and functional medicine program is the only fully accredited master’s degree in functional medicine, having been granted regional accreditation from the Northwest Commission on Colleges and Universities, the highest level of academic accreditation available in the U.S. This program is 100 percent online as offered as a collaborative endeavor between UWS and the Institute for Functional Medicine (IFM), the organization which founded and developed the key functional medicine concepts used today.

Functional medicine is a science-based, patient-centered and systems-oriented approach to helping people achieve and maintain excellent health. This is accomplished primarily through natural methods, with diet and nutrition as a central focus. It is a forefront model for health care practice that seeks to address the causes of disease and dysfunction rather than suppressing symptoms. Founded on a holistic view of health, functional medicine delves deep into the biochemical and genetic individuality of each patient.

Why choose UWS for a master’s in nutrition?

This program includes advanced instruction in clinical nutrition, similar to other master’s level nutrition programs, but it goes far beyond by also presenting extensive educational content on functional medicine principles and practices derived from the Institute for Functional Medicine. These include important interdisciplinary and evidence-based perspectives, patient assessments and clinical interventions designed to enhance the function of the whole person.

It is primarily a clinically focused degree, with emphasis on treating individual or multiple conditions and their risk factors using dietary and nutritional interventions. Every course contains elements of clinical assessment and diagnosis. There is also a strong focus on wellness promotion and general health in order to meet the clinician’s primary goal of preventing disease and metabolic dysfunction before they occur.

SCHEDULE

The program consists of 50 quarter-credits of graduate coursework (33 semester credits) and can be completed in seven quarters (under two years) if taken at the recommended pace of 7-8 credits (usually two courses) per quarter, though students may move more quickly or more slowly through the program. We recognize that the life situations of our students vary considerably in terms of their family, employment and community commitments, thus we are flexible with regard to speed and prefer that students take the time they need in order to learn the material well.

Additionally, it is possible to take a leave of absence for a quarter or more if needed. As long as the intended schedule is communicated with the registrar, it is possible to extend the program to better suit a student’s individual needs.

Classes are admitted twice per year, with Fall (October) and Spring (April) starts.

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Would you like to know more about the Master programmes of Wageningen University, join us for the Master online open day on 17 March 2016! During the online open day you can meet the staff and students of the Master programmes, experience Wageningen University and check out the innovative campus. Read more

ONLINE OPEN DAY: 17 MARCH 2016

Would you like to know more about the Master programmes of Wageningen University, join us for the Master online open day on 17 March 2016! During the online open day you can meet the staff and students of the Master programmes, experience Wageningen University and check out the innovative campus. You can also ask your questions about application and admission, scholarships, the education system and much more, all online!

sign up now

http://www.wageningenuniversity.eu/masteronlineopenday

MSc Nutritional Epidemiology and Public Health

This is an online Master specialisation within the MSc Nutrition and Health.

Online Master

The online master specialisation is designed for part-time study (approx. 20 hrs/week) to combine work and study or in the context of Life-Long-Learning. A course-programme of 2 years will be followed by a tailor-made internship and Master thesis. The internship and thesis will together take up either 1 year full-time or 2 years part-time. During the courses, you will closely collaborate with lecturers, tutors and fellow distance learning students using a virtual learning platform. The course programme includes a short stay of one week on Wageningen Campus together with the other students in this programme. There are options to organise the academic internship and Master thesis in your own professional context, either parttime or full-time.

Programme summary

Do you think it is interesting to study the role that nutrition and lifestyle play in the development of diseases? Epidemiologists try to determine such relationships in large groups of people. Epidemiology is the basic science of public health. Research results are the starting points for health advice and lead to a greater understanding of cause and effect. If it is known that certain behaviour leads to a disease, then you can quantify the impact of that behaviour and establish effective measures for disease prevention. The acquired knowledge can be used in health policymaking and intervention programmes in both developing and developed countries. You will be helping to improve the overall health of people and may be able to prevent foodrelated diseases from developing.

The master specialisation Nutritional Epidemiology and Public Health addresses the design, implementation, analysis and interpretation of epidemiological research, both interventional and observational. It focuses on the aetiology and prevention of diseases, with specific reference to dietary patterns, nutritional factors and lifestyle. Central issues are assessment of exposure, risk factors of disease, biomarkers for health status and analysis and interpretation of major study designs. Since you need expertise and competences in both nutritional epidemiology ànd public health to be able to fully understand this domain, the study programme consists of different courses and trainings combining these two fields.

Nutritional epidemiology courses focus on the design, conduct, analysis and interpretation of epidemiological research, both in the clinical domain and in free living population groups. Concerning health outcomes, the emphasis is on dietrelated diseases and conditions, such as obesity, cardiovascular diseases, cancer and certain infectious diseases. Nutritional epidemiology is closely related to clinical research and causal inference in the biomedical domain, relevant to underpinning public health interventions in dietary patterns and lifestyle. The acquired evidence from epidemiological research has to be translated into public health policies and health promotion programmes, both at the local, national and international level. Public health courses address the design, organisation, implementation and evaluation of intervention programs that address the lifestyles of individuals (e.g., behaviour, food choice, physical activity, well-being) and/or societal context (e.g. work, school, media, policies). Public health has close relationships with methods and theories from psychological, social, economic, agriculture and political research.

Read more about the programme on our website: http://www.wageningenuniversity.eu/omnh

Your future career

Graduates of the Master Nutrition and Health greatly value the research skills they acquired in the programme. After graduation, many of them 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, in the public sector (WHO, NGO's, national health services) and some find employment in companies involved with nutrition and health. Graduates work in both developing and developed countries.

Alumnus Santiago Rodas.
Santiago always wanted to work with nutrition in developing countries. He worked for UNICEF and was the chair of a national nutrition programme. But then he felt the need to obtain a master’s degree in public health nutrition: “This master taught me how to use the up-to-date scientific evidence for programme design and implementation. From the courses, I acquired the technical skills to do research and from my thesis and internship at the World Food Programme (WFP) I learned how to put research into practice. Now I work as an international consultant of the Policy, Programme and Innovation Division of the WFP at its headquarters in Rome.”

Related on-campus programmes:
MSc Food Safety: http://www.wageningenuniversity.eu/mfs
MSc Food Technology: http://www.wageningenuniversity.eu/mft
MSc Nutrition and Health: http://www.wageningenuniversity.eu/mnh
Health and Society (specialisation): http://www.wageningenuniversity.eu/mhs

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This master's degree aims to provide participants with the basic tools they need to generate scientific knowledge for improving health care. Read more
This master's degree aims to provide participants with the basic tools they need to generate scientific knowledge for improving health care. The content ranges from the genetic, nutritional and environmental factors of growth and development – taught at a highly specialized level using hypothesis formulation – to the design of studies and statistical analyses for health problems, the drawing up of research protocols for studies involving children (including ethical implications), and the publication of results.

The main objective is to train students to work as researchers, teachers and professionals with a multidisciplinary profile. They will have an overall knowledge of all areas of growth and development and will be able to act as project leaders and adapt effectively to a rapidly changing context.

Student Profile

The Inter-university Master's Degree in Genetic, Nutritional and Environmental Factors in Growth and Development is aimed to the training researchers, teachers and professionals with a multidisciplinary profile having a global knowledge of all areas related to growth and development being able to lead the development of projects and adapt to changes quickly.

Career Opportunities

Graduates in Inter-university Master's Degree in Genetic, Nutritional and Environmental Factors in Growth and Development are able to work in companies in the food sector that carry out genetic studies and companies dealing with environmental issues; departments of paediatrics, nutrition and food science, diet and nutrition, biochemistry, immunology, pharmacology, genetics, medical education, and education for health; health and safety programmes; neurological development; personality, evaluation and psychological treatment; evolutionary and educational psychology; experimental psychology; physiology of behaviour; experimental science teaching; social anthropology; teaching and research.

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The course aims to deliver neuromuscular therapy education that will match and exceed the standards set worldwide. It will enable you to develop a competence and confidence in all aspects of professional practice, by encouraging autonomy and criticality in thinking and action. Read more

Overview

The course aims to deliver neuromuscular therapy education that will match and exceed the standards set worldwide. It will enable you to develop a competence and confidence in all aspects of professional practice, by encouraging autonomy and criticality in thinking and action.

Our MSc in Neuromuscular Therapy is a historical and unique development for the profession of bodywork and all involved in the study of myofascial trigger points and myofascial therapy work worldwide. The curriculum for the MSc was developed around three interconnected evidence-based themes of wholism, integration and functionalism embedded in an interprofessional learning environment.

During our programme, bodywork professionals will have the opportunity to develop the critical and practical skills necessary to design, conduct and critically appraise research in the field of neuromuscular therapy, specifically in the areas of myofascial trigger points and fascia.

Most modules are taught at the National Training Centre (NTC) in Dublin. The Human and Fascial Anatomy module is taught at King’s College, London, where you will complete human cadaver dissections as part of your studies.

With a tutoring team of highly qualified and respected bodywork experts, this programme will give participants a complete and fully rounded education.

Modules

The course has a focused emphasis on fascia, myofascial trigger points and chronic pain solutions using neuromuscular therapy. You will cover Human and Fascial Anatomy, including cadaver dissections, in addition to exploring medical exercise modalities through knowledge of:

- Myofascial Trigger Points, Sensitisation and Neuromuscular Pain
- Human and Fascial Anatomy
- Functional Nutritional Medicine
- Research Methods and Data Analysis
- Clinical Applications of Neuromuscular Techniques
- The Science of Medical Exercise
- Research Project

Assessment

Modules will be taught every eight weeks over three days to accommodate students who work full time. Learning will be achieved via:

- lectures
- practical sessions
- group workshops
- independent study.

You will be assessed via coursework assignment, e.g. 4,000 words, or equivalent, and by completion of a research project.

Careers

The MSc in Neuromuscular Therapy is an internationally accepted qualification, which will afford the successful graduate the ability to practice as an Neuromuscular Therapist in Ireland and many other European countries.

Entry requirements

Enrolment is available to applicants with a professional undergraduate degree qualification or equivalent. In addition, applicants are also expected to have practical skills and competencies in Bodywork Therapy and/or a related field of study. The normal university procedures of APL and APEL apply.

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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. Read more

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.

Example module listing

The following modules are indicative, reflecting the information available at the time of publication. All modules described are compulsory.

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

Why this programme

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

Programme structure

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

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

Core courses

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

Clinical case studies dissertation

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

Transferable Skills

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

Career prospects

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

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The course provides training in public health nutrition in a global setting. An integrated programme covers epidemiological, dietary, public health, social and biological aspects of nutritional science. Read more
The course provides training in public health nutrition in a global setting. An integrated programme covers epidemiological, dietary, public health, social and biological aspects of nutritional science. Specialist topics include: maternal and child nutrition; nutrition in emergencies; nutrition programme planning, evaluation and monitoring; nutrition-related chronic disease. The main programme focus is on nutritional problems in low and middle-income countries – although skills and learning outcomes are widely applicable to populations globally.

The course attracts graduates from many countries and various disciplines who wish to equip themselves for global health nutrition research and teaching, operational work in the field or community nutrition programmes, work in public health nutrition, including health promotion and nutrition education, and for policy and programme planning in nutrition.The MSc has been designed to focus on nutritional problems in low and middle income countries. This course is not a dietetic qualification.

Graduates work for local and national governments, NGOs, international agencies, academic institutions, and in fields ranging from food emergencies to research on nutrient-gene interactions.

Course Accreditation

The course is accredited by UK Association for Nutrition (http://www.associationfornutrition.org/), Graduates can apply for direct entry to the UK Voluntary Register of Nutritionists.

- Full programme specification (pdf) (http://www.lshtm.ac.uk/edu/qualityassurance/ngh_progspec.pdf)
- Intercalating this course (http://www.lshtm.ac.uk/study/intercalate)

Visit the website http://www.lshtm.ac.uk/study/masters/msphn.html

Applicants who have worked in nutrition, health or other relevant global nutrition activities will be given preference.

Any student who does not meet the minimum entry requirement above but who has relevant professional experience may still be eligible for admission. Qualifications and experience will be assessed from the application.

Objectives

By the end of this course students should be able to:

- demonstrate an advanced knowledge of nutrition for global health at biological, social and policy levels

- assess critically, select and apply a range of appropriate research skills and techniques, from anthropometry and information on dietary intake to broader analytical skills

- interpret and synthesise different types of data used to analyse and assess nutritional problems at population and population sub-group levels

- evaluate critically the findings of scientific studies of public health nutrition

- disseminate and present findings of research in a range of formats and contexts

- identify and formulate appropriate responses and intervention strategies to address nutritional issues, taking into account the public health and social policy contexts

- apply knowledge of effective teamwork and communication skills to solve problems and achieve goals

Structure

Term 1:
All students take three compulsory modules:

- Fundamental Public Health Nutrition
- Statistics for Epidemiology and Population Health
- Basic Epidemiology

One additional optional module may also be taken from:
- Principles of Social Research
- Health Promotion Theory
- Health Policy, Process and Power

Term 2:
Students take a total of five modules, one from each timetable slot (Slot 1, Slot 2 etc.). The list below shows recommended modules. There are other modules which can only be taken after consultation with the course director.

*Recommended modules

- Slot 1:
Maternal and Child Nutrition (compulsory)

- Slot 2:
Design & Analysis of Epidemiological Studies*
Family Planning Programmes
History & Health
Qualitative Methodologies
Statistical Methods in Epidemiology

- Slot 3:
Current Issues in Safe Motherhood & Perinatal Health
Epidemiology of Non-Communicable Diseases
Nutrition in Emergencies
Tropical Environmental Health

- Slot 4:
Nutrition-Related Chronic Disease (compulsory)

- Slot 5:
Advance Statistical Methods in Epidemiology
Analysing Survey & Population Data
Applying Public Health Principles in Developing Countries
Nutrition Programme Planning
Principles and Practice of Public Health

Further details for the course modules - http://www.lshtm.ac.uk/study/currentstudents/studentinformation/msc_module_handbook/section2_coursedescriptions/tngh.html

Project Report

During the summer months (July - August), students complete research project which enables them to work on a subject of special interest, practice skills of analysis and presentation, and integrate different aspects of the year's work, for submission by early September.

Find out how to apply here - http://www.lshtm.ac.uk/study/masters/msphn.html#sixth

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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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Are you passionate about health and nutrition and helping others to understand the relationship between them? The Master of Dietetics will enable you to pursue your dream of becoming dietitian, with the opportunity to become accredited by the Dietitians Association of Australia. Read more
Are you passionate about health and nutrition and helping others to understand the relationship between them? The Master of Dietetics will enable you to pursue your dream of becoming dietitian, with the opportunity to become accredited by the Dietitians Association of Australia.

In this postgraduate course you will develop the professional and personal qualities required for dietetic practice in a variety of workplace settings. On campus studies are combined with supervised professional practice placement providing opportunities for you to gain knowledge and skills in clinical practice; an understanding of population health food service, community nutrition and public health nutrition and management experience. Professional practice placements may be in an urban or rural setting.

The Master of Dietetics includes studies in:

- Personal development and professional practice
- Determinants and influences of public health and nutrition
- Nutrition fundamentals of health and disease
- Food: From science to systems.

You will have the opportunity to apply theory to practice and develop research skills and knowledge relevant to nutrition and dietetic practice underpinning each of the four core areas of the program.

This coursework only Masters degree will provide you with excellent opportunities to develop research skills in preparation for PhD entry.

Applied and practical learning experiences will traverse all themes to support the integrated approach to the teaching and learning of this course. The development of skills and knowledge in research relevant and/or applied to nutrition and dietetic practice will underpin each of the four core themes of the program.This coursework only Masters degree provides graduates with excellent opportunities to develop research skills in preparation for PhD entry.

Visit the website http://www.study.monash/courses/find-a-course/2016/dietetics-m6002?domestic=true

Course Structure

The course is structured in 2 parts. Part A. Foundational studies for dietetics and Part B. Evidence based dietetics, planning and treatment and C. Dietetic practice. All students complete Parts B and C. Depending upon prior qualifications, you may receive credit for Part A.

[Note that if you are eligible for credit for prior studies you may elect not to receive the credit.]

Part A. Foundational studies for dietetics
These studies will provide you with an orientation to dietetics at the advanced undergraduate and early graduate level. You will examine the nutrition and food science underpinning dietetics, consider population health in the context of nutrition and the Australian food supply, explore health behaviours and cultural competency, assessment of nutritional status, and the role of diet in the causation and treatment of chronic diseases that are endemic in westernised societies. These studies are intended for students whose previous qualification is not in nutrition science.

Part B. Evidence based dietetics, planning and treatment
These studies will provide you with the core knowledge and professional skills relevant to thoughtful, innovative and evidence-based dietetic practice and for accreditation with the Dietitian Association of Australia. You will learn about a range of clinical conditions and diseases and develop skill in dietetic education and case management with a focus on person-centred care. This will include an understanding of issues relating to healthcare systems, services, management, ethics and quality improvement.

Part C. Dietetic practice
These studies will enable you to connect the theoretical components of your course with the practical aspects of dietetics practice including under the valuable guidance of practitioners. Your research skills, dietetics knowledge and professional practice skills will be extended in practice contexts in preparation for entering the workforce.

For more information visit the faculty website - http://www.study.monash/media/links/faculty-websites/medicine

Faculty of Medicine, Nursing and Health Sciences

The Faculty is also home to a number of leading medical and biomedical research institutes and groups, and has contributed to advances in many crucial areas: in vitro fertilisation, obesity research, drug design, cardiovascular physiology, functional genomics, infectious diseases, inflammation, psychology, neurosciences and mental health.

Notwithstanding the relatively short history of our University, the Faculty is ranked in the top 50 in the world for its expertise in life sciences and biomedicine by the Times Higher Education and QS World University 2012 benchmarks.

Courses offered by the Faculty include medicine, nursing, radiography and medical imaging, nutrition and dietetics,emergency health studies, biomedical sciences, physiotherapy, occupational therapy, and social work. A range of research and coursework postgraduate programs is also offered.

The Faculty takes pride in delivering outstanding education in all courses, in opening students to the possibilities offered by newly discovered knowledge, and in providing a nurturing and caring environment.

Further details may be found at: http://www.med.monash.edu.au/about.html

Find out how to apply here - http://www.study.monash/courses/find-a-course/2016/dietetics-m6002?domestic=true#making-the-application

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This MSc focuses on the problems of over- and under-nutrition, which apply to most developed nations as well as those undergoing rapid transformation. Read more
This MSc focuses on the problems of over- and under-nutrition, which apply to most developed nations as well as those undergoing rapid transformation. The programme offers specialised training in the clinical and scientific basis of malnutrition and obesity, and therapeutic approaches to correcting this in the hospital, community and educational setting.

Degree information

The programme focuses on periods of the lifecycle when nutrition is particularly important; these include: acute illness, trauma, surgery or malignancy; and chronic conditions in which disease, nutrition and treatment interact. The aetiology, pathophysiology and epidemiology of obesity will be explored alongside all approaches currently being used in its treatment.

Students undertake modules to the value of 180 credits.

The programme consists of eight core modules (120 credits) and a research dissertation (60 credits). A Postgraduate Diploma (120 credits) comprising all taught modules is offered. A Postgraduate Certificate comprising four core modules (60 credits) is offered. There are no optional modules for this programme.

Core modules
-Fundamentals of Nutrition and Metabolism
-Disease-related Malnutrition
-Experimental Design and Research Methods
-Practical Nutritional Assessment
-Therapeutic Aspects of Clinical Nutrition
-Nutrition and Public Health
-Malnutrition in the Community
-Disease and Disordered Eating

Dissertation/report
All MSc students undertake an independent research project which culminates in a dissertation of 10,000-15,000 words.

Teaching and learning
The programme is delivered through a combination of seminars, lectures, laboratory work, site visits and practicals. Assessment is through examination, presentations, essays, practical reports and the dissertation.

Careers

This MSc is particularly suitable for candidates who wish to pursue a lifelong career in the field of cutting-edge translational research and the practice of nutrition therapy in the health services of the UK and other countries, or in the clinical nutrition industry. It is envisaged that this programme will provide an ideal foundation for graduates who wish subsequently to undertake a PhD within UCL or elsewhere.

Whilst this MSc does not lead to registration to practice as a dietitian, it provides a firm foundation for an application (via the indirect route) for registration with the Association for Nutrition, a professional body that holds the UK Voluntary Register of Nutritionists (UKVRN), a competency-based register of nutritionists.

Top career destinations for this degree:
-PhD Obesity, Imperial College London
-Food Researcher, COFCO
-Dietitian, Self-Employed Dietician
-Senior Clinical Fellow, Salford Royal Hospital (NHS)
-MPhil/PhD Nutrition and Health, University College London (UCL)

Employability
This programme runs within the School of Life & Medical Sciences; one of the largest and most prestigious aggregations of academics in its field, with a global reputation for teaching informed by cutting-edge research. Our close links with major hospitals and public health organisations allows students to perform significant nutrition projects. Some use the MSc to improve their medical/clinical knowledge-base, or to gain entry to Dietetics courses; one in eight will continue with PhD studies; several are working in the voluntary sector or in industry; one is a leading public health clinician, several teach and research in home universities.

Why study this degree at UCL?

UCL deliver a high proportion of nutrition teaching to medical undergraduates because many UCL staff engage in research with a nutritional dimension.

As part of the internationally renowned Institute for Liver and Digestive Health, within the UCL Division of Medicine, we link with clinical services at University College London Hospitals (UCLH) and Royal Free Hospitals. Students benefit from the expertise of the many clinicians and scientists who teach on this MSc.

UCL has a rich and varied research environment. Students can choose projects, which will develop research skills in clinical and public health settings with supervisors from across UCL, the London community or elsewhere.

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This Master's Degree Programme, taught by Universitat Rovira i Virgili and Universitat de Barcelona in collaboration with the Universitat de les Illes Balears. Read more
This Master's Degree Programme, taught by Universitat Rovira i Virgili and Universitat de Barcelona in collaboration with the Universitat de les Illes Balears. It is based on training and research excellence, including the latest improvements in clinical nutrition, nutrigenomics and functional foods, as well as, a high cooperation with prestigious hospitals, research groups and food industries.

Student Profile

This master's degree is designed for students with previous education in the biosciences (for example, biochemistry, biotechnology, medicine, biology, chemistry, oenology, pharmacy, food science and technology, veterinary medicine, and human nutrition and dietetics) who wish to further their knowledge of clinical nutrition, functional food design or research into basic and clinical nutrition.

Career Opportunities

Graduates can work in the fields of clinical and nutritional healthcare, in the food industry (design of functional foods), and in research as members of multidisciplinary research groups: R&D&I units of the food industry, regulatory agencies, public and private research centres, hospital research units, and private consultancies. They can also go on to take a doctoral degree.

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Your programme of study. Study at one of the most renowned international Institutes for health nutrition research which has continued to play an important part in research for over 100 years at Aberdeen and internationally. Read more

Your programme of study

Study at one of the most renowned international Institutes for health nutrition research which has continued to play an important part in research for over 100 years at Aberdeen and internationally. The Rowett Institute informs policy and continues to join the dots between diet and health. If you are interested in health and dietary factors this programme will provide much theory and research towards answers and questions you want to ask. You look at dietary assessments, macronutrients, energy balance, metabolism, micronutrients, nutrition and body influence, body composition and nutrition throughout life. You also apply statistics to uncover answers to questions.

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. This programme can take in in several directions after graduation. You may want to work as a Nutritionist, within Public Health as a Policy Manger, as a Dietitian, or within private practice as a Fitness and Nutrition Counsellor or teaching and studying for a PhD.

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

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 international fees

*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

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 and living costs



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

Why study Nutrition and Genetics?

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

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

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

Why St Mary's?

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

Course Content

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

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

Career Prospects

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

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

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