PMHUMNTR - MSc Human Nutrition

The course provides advanced study opportunities in human nutrition that include nutritional epidemiology & public health nutrition, metabolic nutrition, assessment of nutritional status, research techniques and food and nutrition policy. In order to obtain their MSc, students must undertake a research project and write a dissertation about the research. The course builds on students’ previous experience in appropriate first degree courses.

The course is accredited by the Association for Nutrition (AfN) and graduates will be eligible to automatically join the register as “Associate Nutritionists” on successful completion of the MSc course.The MSc is a one-year full-time course, involving 30 weeks of taught modules divided into two 15- week semesters commencing in either September or February.

The part-time mode follows a similar pattern over two years. The dissertation can be taken in the autumn, spring or summer teaching periods.

All students must complete all six taught modules before undertaking the research dissertation.

Students will experience a variety of learning modes including traditional lecturer-led lectures, laboratory practicals, tutorials, library-based literature exercises, computer-based activities together with an asynchronous learning environment.

Our Education for Social Justice Framework is embedded within our inclusive curriculum to eliminate the wicked problem of differential outcomes between student groups and align with the principles of equity. Our values based approach addresses the challenges faced by our students, supporting them to succeed through equipping them with the skills and abilities to fight global health inequalities.

A key aspect of this MSc is to develop students as independent learners and competent professionals in the nutrition arena in UK and internationally, who meet the AfN core competencies.

i. To provide a program of study that offers advanced training for graduates which will equip them for roles in the field of public health nutrition and research.

ii. To further develop a critical approach to existing knowledge and current research in nutrition, particularly in relation to public health nutrition.

iii. To advance student’s practical experience thus enabling the students to reflect upon personal, professional and practical aspects of healthcare, particularly in relation to nutrition.

iv. To enable students to become effective learners/practitioners in their career path by developing cross-functional personal skills and capabilities.

1. Knowledge and understanding
1.1 To show an understanding of the fundamental principles of human nutrition to an advanced level
1.2 To demonstrate an ability to integrate the underlying nutritional principles with the aetiology of diseases of importance to public health nutrition
1.3 Develop skill and understanding of research methodologies employed in the human nutrition field, including competence in statistical techniques
1.4 Demonstrate an advanced understanding of current UK and international policies to address the food environment and chronic diseases
1.5 Demonstrate an awareness and application of ethical and professional matters of relevance to the nutrition workplace
1.6 To meet the competencies and adhere to the code of conduct expected of a nutrition professional as stated by the Association of Nutrition

2. Cognitive/intellectual skills
2.1 Critically evaluate aspects of nutrition to show an understanding of the limitations of the scientific study of nutritional knowledge.
2.2 Communicate effectively (both verbally and written) original scientific material to both academic and lay audiences
2.3 Design and execute an extensive research project relevant to public health nutrition or sports nutrition (MSc only).
2.4 Develop higher capabilities in practical skills relevant to nutrition research.

3. Transferable skills
3.1 Communicate an advanced understanding of nutrition so as to be able to contribute more broadly within the multidisciplinary public health team.
3.2 Work independently and as part of a group and meet deadlines.
3.3 Demonstrate competence in the use of a range of IT software packages.
3.4 Demonstrate critical and analytical skills at a higher level.

4. Subject specific practical skills
4.1 To be able to undertake and interpret appropriate dietary assessment methodology in a range of settings.
4.2 To be able to assess and interpret nutritional status of specific population groups using appropriate assessment tools
4.3 To be able to design a nutrition and or dietary intervention for specific population groups
4.4 To communicate effectively healthy eating and lifestyle messages
4.5 To demonstrate an ability to critically evaluate nutrition epidemiological studies and nutrition policy and to translate this into public health nutrition strategies
4.6 Interrogate and analyse large datasets relevant to nutrition, using appropriate statistical techniques.
4.7 Plan, execute, interpret, analyse and critically evaluate nutrition research.
4.8 Make effective use of a range of IT software packages for statistics and dietary analyses.
4.9 Demonstrate confidence, resilience, ambition and creativity and will act as inclusive, collaborative and socially responsible practitioners/professionals in their discipline

Knowledge and understanding

1. To show an understanding of the fundamental principles of human nutrition to an advanced level.

2. To demonstrate an ability to integrate the underlying nutritional principles with the aetiology of diseases of importance to public health nutrition.

3. Develop skill and understanding of research methodologies employed in the human nutrition field, including competence in statistical techniques.

4. Demonstrate an advanced understanding of current UK and international policies to address the food environment and chronic diseases

5. Demonstrate an awareness and application of ethical and professional matters of relevance to the nutrition workplace.

6. To meet the competencies and adhere to the code of conduct expected of a nutrition professional as stated by the Association of Nutrition

Cognitive/intellectual skills

7. Critically evaluate aspects of nutrition to show an understanding of the limitations of the scientific study of nutritional knowledge. 8. Communicate effectively (both verbally and written) original scientific material to both academic and lay audiences

9. Design and execute an extensive research project relevant to public health nutrition or sports nutrition (MSc only).

Transferable skills

10. Develop higher capabilities in practical skills relevant to nutrition research.

11. Communicate an advanced understanding of nutrition so as to be able to contribute more broadly within the multidisciplinary public health team.

12. Work independently and as part of a group and meet deadlines.

13. Demonstrate competence in the use of a range of IT software packages.

14. Demonstrate critical and analytical skills at a higher level.

Subject specific practical skills

15. To be able to undertake and interpret appropriate dietary assessment methodology in a range of settings.

16. To be able to assess and interpret nutritional status of specific population groups using appropriate assessment tools.

17. To be able to design a nutrition and or dietary intervention for specific population groups.

18. To communicate effectively healthy eating and lifestyle messages

19. To demonstrate an ability to critically evaluate nutrition epidemiological studies and nutrition policy and to translate this into public health nutrition strategies

20. Interrogate and analyse large datasets relevant to nutrition, using appropriate statistical techniques.

21. Plan, execute, interpret, analyse and critically evaluate nutrition research.

22. Make effective use of a range of IT software packages for statistics and dietary analyses.

23. Demonstrate confidence, resilience, ambition and creativity and will act as inclusive collaborative and socially responsible practitioners/professionals in their discipline

NF7041 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO20, LO21, LO22

NF7063 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO15, LO16, LO17, LO18, LO19, LO21, LO22, LO23

NF7044 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO15, LO16, LO19, LO20, LO21, LO22, LO23

NF7054 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO16, LO17, LO18, LO19, LO22, LO23

NF7062 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO15, LO16, LO17, LO18, LO19, LO21, LO22, LO23

NF7064 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO10, LO11, LO12, LO13, LO14, LO15, LO19, LO20, LO21, LO22, LO23

NF7P18 – LO1, LO2, LO3, LO4, LO5, LO6, LO7, LO8, LO9, LO10, LO11, LO12, LO13, LO14, LO17, LO18, LO19, LO21, LO22, LO23

Subject Benchmark: Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences (2019) is to level 6. https://www.qaa.ac.uk/docs/qaa/subject-benchmark-statements/subject-benchmark-statement-agriculture-horticulture-forestry-food-nutrition-and-consumer-sciences.pdf

Characteristics Statement. Masters Degree (2020)
https://www.qaa.ac.uk/docs/qaa/quality-code/master%27s-degree-characteristics-statement.pdf

A range of inclusive assessment methods will be used in the MSc, with the choice of assessment instrument chosen to test the specified learning outcomes. Assessment is the responsibility of the academic staff delivering the module. Assessment is part of the learning process and confirms the outcomes of the learning process. As such, inclusive assessment processes are used to provide an insight into learning problems and to thus trigger remedial action. It also provides feedback on curriculum design and delivery and, via the ongoing iterative process of module monitoring, makes a significant contribution to the continued development and improvement of the courses.

A variety of inclusive assessment methods will be used (see syllabi) including unseen written examinations, individual and group assignments. Laboratory and computer based investigations, poster and oral presentations and an extended project with viva voce.

Students will have opportunties to learn the knowledge skills and abilities to practise in the field of nutrition within this highly practical courses. This includes skills within the lab setting, in the use ofnutritional analysis packages and within epidemiology and research

English Language Requirements

At admission, students whose first language is not English must have English Language requirements appropriate to an AfN Accredited programme, which must not be less than 6.5 IELTS (or equivalent),with no individual section less than 6.0.

Fitness to Practise

The University has an obligation to ensure that graduates from MSc Human Nutrition courses are fit to practise and meet the AfN professional ethics, codes of academic conduct and health and safety guidelines.

This means that a person has the skills, knowledge character and health to undertake their professional role safely and effectively. If the University becomes aware of an issue regarding a learner’s professional capability it may initiate Fitness to Practise proceedings If the University becomes aware of an issue regarding a learner’s professional capability it may initiate Fitness to Practise proceedings though the London Metropolitan University Fitness to Practise Policy.

Fitness to Practise procedures recognise that learners may need support in understanding the standards of ethics, conduct and performance and their obligation to comply with these.

Fitness to Practice Procedures will provide support to assist learners in developing skills in professional behaviour and will identify those who give cause for concern.

Postgraduate Certificate (Human Nutrition) to include three core modules to a total of 60 credits
Postgraduate Diploma (Human Nutrition) to include the six taught modules to a total of 120 credits

The course encourages student interaction and contribution by developing their ability to work independently, in proposing and developing solutions to problems in a systematic and effective manner, and in communicating confidently and clearly both in writing and verbally.
Students will be encouraged to engage meaningfully with personal development planning (PDP) through the curriculum, to enable them to reflect on, plan and review their ownpersonal and academic skills. PDP will enable students to develop well supported claims to achievements and be able to articulate these to others and the University will enable students to recognise and record their achievements.

Career opportunities include roles in the food industry, research, local authorities, governmental bodies, the media and charitable organisations. You’ll also be well placed to apply for research studentships with a view to completing a PhD. Employment opportunities are currently increasing in both fields.

The course has been accredited by the Association for Nutrition (AfN) since 2011.

Career opportunities include roles in the food industry, research, local authorities, governmental bodies, the media and charitable organisations. You’ll also be well placed to apply for research studentships with a view to completing a PhD. Employment opportunities are currently increasing within the human nutrition field.

You will be required to have:

• a minimum of a lower second class (2.2) UK undergraduate degree (or equivalent) in nutrition or a related subject such as biochemistry, sports science or physiology (other related subjects will be considered on an individual basis)

At admission, students whose first language is not English must have English Language requirements appropriate to an AfN Accredited programme, which must not be less than 6.5 IELTS (or equivalent), with no individual section less than 6.0.