This programme has been designed with maximum flexibility in mind. You can study part-time, following a modular structure that allows you to progress at a rate to suit your own personal and professional situation. You can enrol on individual modules or pursue a route leading to the award of certificate, diploma or masters in Advanced Dietetic Practice.
Full-time masters course takes one year for completion. Part-time option may be up to maximum of six years. Diploma and certificate also require one year full-time for completion or maximum of six years part-time (PGDip) or three years (PGCert).
Modules usually run from September to May although some can be completed over one semester. Each qualification requires the following minimum 'credits' for completion:
- Masters: 180 credits (core modules 60 credits, optional modules 60 credits, research project and dissertation 60 credits)
- Diploma: 120 credits (core modules 40 credits, optional modules 80 credits)
- Certificate: 60 credits (core modules 20 credits, optional modules (40 credits)
Professional Practice 1
This module is only core if you are studying part-time and working in UK practice. It is designed to provide a work based learning opportunity. You'll evaluate dietetic practice critically and adopt a reflective and critical approach to your work. This will benefit your practice. Taught content is minimal.
Research Skills in Nutrition
The research process:
A review of the steps in the research process, including project planning, applying for funding, project management, and the peer review process.
Critical review skills:
A discussion of reading strategies appropriate for scientific literature, and how to critically assess the quality of published material.
Data collection and statistical analysis:
An introduction to the types of data commonly collected in research in nutritional sciences and the basic concepts of statistical analysis, with practical application using SPSS. How to present data effectively.
An introduction to the basic skills required to work effectively and safely in a laboratory environment.
The tools available for dietary assessment, both at individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences.
The tools available for measuring body composition, both at the individual and population level. Discussion of the strengths and weaknesses of these tools, according to different research scenarios in the nutritional sciences. Practical application of laboratory, dietary assessment and anthropometry techniques
Additional core modules - Masters and diploma only
Professional Practice 2
This is a core module for those studying part-time and working in Uk practice. It is designed to provide a work based learning opportunity, enabling you to demonstrate an improvement in professional practice expertise. You will also develop high level skills in experiential and reflective learning. This will form a basis for lifelong learning and demonstrate an ability to recognise self transformation and self direction through the development of a learning contract. Taught content is minimal.
Postgraduate Research Project
In this dissertation module you will have the opportunity to undertake an individual and substantial piece of work in an area of personal interest relevant to dietetic practice. It involves the application of investigative, critical and analytical skills, and the presentation of a report. This should be 12,000-15,000 words, and should include the process and outcome of the work. There will be a viva voce examination.
This module is primarily carried out via independent study. You will have individual tutorials with the designated supervisor over the duration of the project. Additional support can be provided in the form of "statistics clinics".
You will gain an increased awareness of the complexity of obesity from the point of view of both the person with obesity and the practitioner. You will develop a greater understanding of the tools, skills and strategies available to prevent and treat obesity, the evidence base for their use and their practical application.
You will explore nutrition support strategies and to gain the skills and knowledge to design, assess and monitor routine enteral and parenteral feeding regimens.
Public Health Nutrition
This module provides an introductory understanding of the role of the health and social care professionals in the community in relation to strategic planning and nutrition policy in public health.
You will gain a comprehensive understanding of the role of diet in children and young people and their requirements in health and disease. The treatment of disease with nutritional therapy including obesity, diabetes, cystic fibrosis, phenylketonuria, allergy, coeliac disease, eating disorders and cancer.
Build upon and further develop your diabetes knowledge of the current trends and evidence base underpinning the nutritional, dietary treatment and management of people with diabetes. This module is aimed at band 5/6 health care professionals who are new to the diabetes speciality.
The diabetes 2 module is designed for health care professionals who already have some knowledge and experience of working with people with diabetes. You will further develop your diabetes knowledge of the current trends and evidence base underpinning the nutritional, dietary treatment and management of people with diabetes which are required to support specialist dietetic roles.
Further your knowledge and understanding of the current trends and evidence base underpinning the nutritional management of people with gastrointestinal diseases, and develop the competencies required to support more specialist skills.
The above is a sample of the typical modules that we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. This course page may be updated over the duration of the course, as modules may change due to developments in the curriculum or in the research interests of staff.