The Masters in Public Health Nutrition, from Liverpool John Moores University
, helps you develop the knowledge and skills required to work in this growing industry.
-Study for this new Masters degree full time (over one year) or part time (over two years)
-Benefit from staff expertise in nutrition and public health as you gain the knowledge and skills required for a career in this growing sector
-Join a research active team and take part in ongoing projects
-Experience interactive practical sessions and workshops alongside theoretical learning
-Boost your career options with employment opportunities in the public and private sectors
-This course will only run subject to minimum number
The aim of this new MSc programme is to meet the needs of relevant graduates wishing to develop a career in the field of public health nutrition. Graduate students will be provided with the knowledge in nutrition and public health, the skills and networks to develop a career in this growing industry.
A public health nutritionist understands how diet influences the health of different groups within the wider population. This requires an understanding of the scientific principles that underpin nutritional requirements, as well as an interdisciplinary understanding of the complex factors that influence food choices and eating behaviours of a population, and how such concepts can be applied to public health. Public health nutritionists are expected to find themselves in health promotion advisory and policy/advocacy roles as well as engaged in research in the UK and internationally.
In essence, the programme will provide the theoretical knowledge and practical skills required to perform as an effective employee in the multi-faceted field of human nutrition.
Staff from the teaching team include members of professional bodies such as the Nutrition Society and British Dietic Association (including active involvement in committee work) and have successfully secured internal and external research funding; and regularly present at national and international conferences. Staff are involved in a range of collaborative research activities with universities within the UK and internationally; work with international organisations such as the World Health Organization, and national bodies such as the National Institute of Health Research, Department of Health and the National Institute for Health and Care Excellence (NICE). On a local level, staff also work closely with health services, local authorities and community groups.
Please see guidance below on core and option modules for further information on what you will study.
Explore, in depth, an area of personal or professional interest that relates to public health issues.
Develop skills as a researcher and systematically evaluate research outcomes from a variety of sources.
Critically evaluate epidemiological evidence to examine the health status, health determinants and health needs of populations.
Public Health: Policy and Practice
Explore the concepts and underpinning themes associated with public health, its policies, promotion and protection.
Professional Practice in Nutrition
Develop practical techniques for nutritional assessment and the practical and professional skills needed to promote healthier eating. This module relates health policy to community initiatives and emphasises the complexity of achieving dietary change.
Food Chain, Sustainability and Health
Understand the global food supply chain and its impact on food choice, nutrition and health and environment. This module covers the political and ethical issues of food production and supply.
Understand nutritional requirements of population groups throughout the life-course, considering the nutritional needs of mothers and infants; children and adolescents; adults and the ageing population.
Nutritional Science Critically understand controversial issues in nutrition research; interpret the latest advancements of nutrition in health and disease; and develop a practical understanding of how to advance nutritional
You will need: •an Honours degree (minimum 2.2) from a UK university (or equivalent overseas qualification) in Nutrition, Dietetics, Public Health or other relevant degrees (Food Science, Physiology, Biology, Health Promotion, Biochemistry, Psychology) •or a professional qualification recognised as carrying honours degree equivalence •or a Pre-Masters qualification in a related subject area with a minimum of 65% in English •or substantial appropriate work experience which can demonstrate knowledge and skills at degree standard (subject to the provisions of the Academic Framework Regulations) plus an English Language GCSE or equivalent