|Study location||United Kingdom, London, Campus Cavendish|
|Type||Master courses, full-time|
|Nominal duration||1 year|
|Tuition fee||£13,500 per year|
Undergraduate diploma (or higher)
Good Honours degree from a UK university, or equivalent from a non-UK university, in a relevant science or social science subject
The entry qualification documents are accepted in any language
IELTS 6.5 with a minimum score of 6 in each element or TOEFL or CAE equivalent
At least 2 reference(s) must be provided.
The part that nutrition plays in public health has long been recognised. Within the UK’s national health system, tackling obesity and the chronic diseases that result remains a priority. This is reflected in the growing provision of locally based food and lifestyle projects intended to prevent obesity and other diet-related diseases, and designed to address inequalities in health. These challenges have led to a growing demand for trained public health nutritionists to work in a range of different projects.
This course will give you the specialist scientific knowledge and practical skills you need to meet those challenges, and take an active role in public health nutrition in a range of different settings. Training in statistics, epidemiology, research methods, nutritional assessment, and health promotion and behaviour change will enhance your professional skills and competencies, employability and development as a public health professional.
CONCEPTS AND PRINCIPLES OF NUTRITION
This module introduces you to the basic concepts and principles of nutritional science that underpin the theory and practice of public health nutrition. You will explore the role of macro- and micro-nutrients in maintaining health, and their effects when consumed in excess or when deficient, through the appraisal of scientific information relating to their structure, function, sources and bioavailability. This module emphasises the skills required to develop a critical understanding of the scientific basis of nutritional requirements, factors that influence them, and how they are applied to populations throughout the life cycle.
FOOD AND NUTRITION IN PUBLIC HEALTH AND POLICY
This module introduces you to the context of public health and policy as they relate to public health nutrition, and the professional skills required to work as a public health nutritionist. A comparative and interdisciplinary approach is taken to examine different models of public health, the scope and nature of the challenges it faces including climate change and sustainability, and food and nutrition policy responses to these challenges. There is a strong emphasis on developing your skills for professional practice, including professional accountability.
HEALTH PROMOTION IN NUTRITION
This module covers the skills and tools needed for information gathering, needs analysis, implementation of intervention strategies to address diet related chronic diseases.
You will cover the theory and techniques used to assess nutritional status, and gain practical skills in the measurement of body composition, energy expenditure and anthropometry.
PROFESSIONAL SKILLS FOR NUTRITION
This module provides a foundation in knowledge and skills necessary for a public health nutritionist. The module covers the interpretation and presentation of nutritional data and analysis. The module aims to broaden students’ knowledge base and skills in the application of research methods as related to nutritional epidemiology and statistics, and, to further develop students’ ability to recognise, development and reflect on professional skills and personal attributes that contribute to employability enhancement, students are supported to become more reflective practitioners, helping them to develop skills like effective team leadership and performing well under stress while managing conflict. Students are also supported to engage in Public Health Nutrition advocacy, governance and leadership.
This module aims to develop your knowledge and competence of the research process, and the application of research methods in the area of Public Health Nutrition.
THE PROJECT IS AN EXTENDED PIECE OF WORK ON A RELEVANT TOPIC WHICH YOU SELECT, WITH THE APPROVAL OF THE COURSE LEADER. THE TOPIC WILL DRAW ON KNOWLEDGE, SKILLS AND METHODOLOGICAL TECHNIQUES COVERED BY THE COURSE.
The course is designed for people wishing to work, or already working in, public health contexts such as government ministries, UN organisations and non-governmental organisations.