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.
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.
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
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
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.