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.
A Bachelors Honours degree with 2:2 in a required subject, or equivalent. Required subjects include; Clinical/life sciences, Nursing, Psychology, Nutrition.
International entry requirements
If English is not your first language, you will need to provide evidence that you understand English to a satisfactory level. English language requirements for this course are normally:
IELTS (Academic) 6.5 with minimum 6.0 in each component, or equivalent.
Advanced Research Methods: This module will provide an overview on experimental, survey and qualitative research analysis together with the relevant data analytic techniques and statistical analytic software. The unit will also reflect recent developments in medical research such as the need for effect size, power and sample size calculations.
Contemporary Nutrition: The aim of this unit is to enable you to develop and broaden your in-depth knowledge of the latest research findings within the context of the interaction between nutrients, physiological functions and the health conditions they influence. The course of lectures will aim to provide integrated information on nutrition, physiology, health and disease and public health applications – all in one unit.
Nutrition and Brain Function Across the Lifespan: This module provides an advanced insight into the interaction between nutrition and brain research and gives a core of knowledge about the role of nutrition in brain disorders from pre-conception to old age. It is designed to discuss the topical issues, such as development, neurological and neuro-degenerative disorders, neuro-protection and recent theories of the neuro-immuno-endocrine axis.
Nutrition, Health and Psychology: The course of lectures will encompass a review of recent evidence and current thinking on the control of appetite, food intake and the regulation of energy balance. You´ll develop a detailed understanding of the interplay between the physiological and psychological (behavioural) regulatory processes underpinning the control of feeding and energy intake with a view to improve the health and quality of life among individuals and groups in the community.
Nutrition in the Prevention and Management of Disease: This module examines foundations of nutrition, for example macro nutrients and micro nutrients, vitamins, methods of assessing dietary intake and nutritional status, energy and nutrient requirements, metabolic pathways related to nutrition, and function of nutrient digestion and absorption. It also evaluates the prevention and management of disease in the community setting, for example gastro intestinal disorders (i.e., celiac disease, inflammatory bowel disease, and irritable bowel syndrome), food intolerances and allergies, obesity and metabolic disorders, cancer and heart disease.
Dissertation Project: This is a student-managed piece of work that is undertaken with guidance from academic supervisors. The unit encourages you to draw on prior learning and aims to develop your ability for independent study and project management. It seeks to expand your knowledge and/or practice in a complex professional context. A large and varied range of dissertation projects are offered, including both laboratory and clinically based.
Evidencing Professional Learning: A unique feature of the MSc programme is the work-based element embedded within the Evidencing Professional Learning unit. Typically student´s will spend a minimum of 12 days engaging in professional practice activities in health care, community or the private sector.
This course will equip you with the academic and practical skills required for professional practice. The emphasis on core practical skills will give you extra marketability in the professional arena.
Upon completion of the course graduates can apply for Associate level status with the Association of Nutrition.
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