Applied Human Nutrition is a practical, research driven master's course detailing the science behind the nutritional requirements of humans from pre-conception to old age.
Recently there has been a significant rise in diet-related illnesses around the globe, such as obesity, type 2 diabetes, certain cancers and cardiovascular disease. Poor nutrition is causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common.
A key focus of this course is examining the provision of food and nutrients to the body to facilitate optimum physical and mental development and maintenance of health throughout a lifetime. It also emphasises the specific problems of international nutrition and their global implications.
The course is suited to graduates with a background in the biological sciences, including those who work in non-governmental organisations, international agencies or the food and beverage industries. Applications are encouraged from UK, EU and international students with an interest in acquiring expertise in nutrition, and from graduates who wish to pursue careers as nutritionists.
MSc students are required to complete 180 level 7 credits (ie all the following modules). PGDip students are required to complete 120 level 7 credits (ie all modules excluding the research project) and PGCert students are required to complete 60 level 7 credits.
Human Nutrition (20 level 7 credits) provides a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. It also critically evaluates methods used to assess nutrient intake at an individual and population level.
Food Science (20 level 7 credits) covers the properties of food components and their role in foods. It specifically addresses the measurement of food quality (including nutritional composition and manipulation), sensory and physical attributes, microbiological aspects of food production and preservation.
Research Methods (20 level 7 credits) provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation.
Nutrition, Physical Activity and Health (20 level 7 credits) examines the relationships between nutrition, physical activity and health outcomes in humans. In particular, the influence of diet and physical activity on cardiovascular disease, diabetes, cancer and obesity will be considered along with counselling and goal-setting for diet, nutrition and exercise.
International Nutrition (20 level 7 credits) covers nutrition in the context of world health. It examines current international nutrition problems and their social context in developing countries, together with their treatment and prevention. It is oriented to a practical approach for their control. The subject gives emphasis to mother and child health and nutrition.
Current Research in Sport, Exercise and Nutrition (20 level 7 credits) explores contemporary research in nutrition and sport and exercise. The class will promote discussion of latest findings from peer-reviewed journals through directed and independent reading of relevant literature.
Research Project (60 level 7 credits) involves original research in the study of a specific topic in nutrition. Past research projects include the effect of cocoa beverages on blood pressure, nutrient losses in cooking, and fruit and vegetable consumption of the elderly cf WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.
Teaching is organised on a module-credit basis, with each module involving approximately 200 hours of student input and approximately 36 hours of staff contact, normally delivered through three to five hours' teaching each week for 12 weeks. Learning methods include lectures, directed reading, workshops, seminars, practical and project work. The research project will be supervised on a one-to-one basis.
Each module is assessed individually, generally on the quality of written or design work, and to some extent on verbal presentations. Assessment methods may include essays, seminar papers, formal written examinations, in-class tests, project work, design and verbal presentations, workshops, simulations, and practical exercises.
Teaching staff are drawn primarily from the Department of Sport and Health Sciences, but will include visiting speakers from business and industry, local government, consultancies and research bodies.
The Functional Food Centre is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students, who are all researching nutrition and food topics.
Accredited by the Association for Nutrition
International Student Requirements:
If your first language is not English, you must satisfy our English language requirements by providing us with evidence of a minimum IELTS score of 6.5, or TOEFL score of 575 (paper-based) or 90 (internet-based).