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Course overview

Designed for graduates in human nutrition, clinical nutrition and related health profession degrees. This applied nutrition masters is ideal for health and social care professionals. It supports those professionals dealing with patients and clients who often present with complex health needs.

This is a flexible course which is delivered on a modular basis. This allows you to study in a way to suit your continuing professional development needs. The MSc programme is offered over one to six years, so you can complete it alongside your career role.

You'll improve your competencies and clinical management skills, which will help advance your career.

Modules cover key topics in nutrition. You'll study:

  • gastroenterology
  • diabetes
  • weight management
  • public health
  • nutrition support

You'll be taught by a dynamic teaching team, many of whom are registered dietitians. Visiting lecturers include national experts in public health. You'll improve your evidence-based practitioner competence through keynote lectures from clinical experts and small group discussions.

Why choose this course?

Blended learning

means you can access additional resources such as videos and reading between classes

Dynamic teaching

learn from expert practitioners, educators and researchers in food, nutrition and dietetics

Flexible learning

Study part-time alongside your professional role

Future Food Beacon

This research platform works towards delivering sustainable food and nutritional security

Course content

Full-time, the masters and diploma course takes one year for completion. Part-time options may be up to a maximum of six years.

Diploma modules take place in the autumn and spring terms.

You can choose to complete either a masters or diploma qualification, based on obtaining the following credits:

  • Masters: 180 credits
  • Diploma: 120 credits

Modules

Postgraduate Research Project 60 credits

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".

Research Skills in Nutrition 20 credits

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.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
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.

Anthropometry:
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

Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Obesity Management 20 credits

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.

Gastroenterology 20 credits

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.

Paediatric Nutrition 20 credits

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.

Public Health Nutrition 20 credits

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.

Nutrition and Diabetes 20 credits

This module is aimed at those who would like to increase their knowledge of the dietary management of diabetes in a wider context, so alongside other lifestyle and pharmacotherapy considerations. The critical analysis of the latest evidence for different approaches to improve glycaemic control for both adults and children with type 1 or type 2 diabetes, and for the management of gestational diabetes, will be included. There is also content looking at diabetes management for those people with co-existing conditions such as renal disease.

The above is a sample of the typical modules 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. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Thursday 15 July 2021.
Fundamentals of Nutrition 20 credits

This module aims to provide a comprehensive introduction to the key concepts in the field of Nutrition, including requirements for macronutrients (e.g. proteins, carbohydrates and fats) and micronutrients (e.g. vitamins and minerals).

Obesity Management 20 credits

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.

Gastroenterology 20 credits

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.

Paediatric Nutrition 20 credits

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.

Nutrition Support 20 credits

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 20 credits

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.

Research Skills in Nutrition 20 credits

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.

Laboratory skills:
An introduction to the basic skills required to work effectively and safely in a laboratory environment.

Dietary assessment:
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.

Anthropometry:
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

Nutrition and Diabetes 20 credits

This module is aimed at those who would like to increase their knowledge of the dietary management of diabetes in a wider context, so alongside other lifestyle and pharmacotherapy considerations. The critical analysis of the latest evidence for different approaches to improve glycaemic control for both adults and children with type 1 or type 2 diabetes, and for the management of gestational diabetes, will be included. There is also content looking at diabetes management for those people with co-existing conditions such as renal disease.

The above is a sample of the typical modules 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. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue for information on available modules. This content was last updated on Thursday 15 July 2021.

Learning and assessment

How you will learn

  • Lectures
  • Seminars
  • Tutorials
  • Practical classes

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.

How you will be assessed

  • Coursework

There are no exams within the core modules of this programme. You will be assessed purely though coursework. These include oral presentations, case study write-ups, essays and literature review tasks, as well as the research project paper and accompanying poster presentation.

You will need an average mark of 50% to pass overall. You will be given a copy of our marking criteria when you start the course and will receive regular feedback from your tutors.

Contact time and study hours

Most modules are delivered in a block model within one semester, rather than a weekly timetabled slot. Contact time is no less than 30 hours per module. The remaining time is self-directed learning, for which guidance is provided.

Teaching is provided by associate or assistant professors with additional input from specialist dietitians from local practice. Typically you would study with between 20 and 30 students. Some teaching involves small groupwork.

Entry requirements

All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2022 entry.

Undergraduate degreeMinimum 2:2 (or international equivalent) in one of the following subjects: nutrition, clinical nutrition, physiotherapy, biology, biological sciences, nursing, pharmacy, medicine, biochemistry, psychology

Applying

Our step-by-step guide covers everything you need to know about applying.

How to apply

Fees

UK fees are set in line with the national UKRI maximum fee limit. We expect fees for 2022 entry to be confirmed in August 2021.

Additional information for international students

If you are a student from the EU, EEA or Switzerland, you will pay international tuition fees in most cases. If you are resident in the UK and have 'settled' or 'pre-settled' status under the EU Settlement Scheme, you will be entitled to 'home' fee status.

Irish students will be charged tuition fees at the same rate as UK students. UK nationals living in the EU, EEA and Switzerland will also continue to be eligible for ‘home’ fee status at UK universities until 31 December 2027.

For further guidance, check our information for applicants from the EU.

These fees are for full-time study. If you are studying part-time, you will be charged a proportion of this fee each year (subject to inflation).

Additional costs

As a student on this course, you should factor some additional costs into your budget, alongside your tuition fees and living expenses.

You should be able to access most of the books you’ll need through our libraries, though you may wish to purchase your own copies. If you do these would cost around £40.

Due to our commitment to sustainability, we don’t print lecture notes but these are available digitally. You will be given £5 worth of printer credits a year. You are welcome to buy more credits if you need them. It costs 4p to print one black and white page.

Personal laptops are not compulsory as we have computer labs that are open 24 hours a day, but you may want to consider one if you wish to work at home.

Funding

There are many ways to fund your postgraduate course, from scholarships to government loans.

We also offer a range of international masters scholarships for high-achieving international scholars who can put their Nottingham degree to great use in their careers.

Check our guide to find out more about funding your postgraduate degree.

Postgraduate funding

Careers

We offer individual careers support for all postgraduate students.

Expert staff can help you research career options and job vacancies, build your CV or résumé, develop your interview skills and meet employers.

Each year 1,100 employers advertise graduate jobs and internships through our online vacancy service. We host regular careers fairs, including specialist fairs for different sectors.

International students who complete an eligible degree programme in the UK on a student visa can apply to stay and work in the UK after their course under the Graduate immigration route. Eligible courses at the University of Nottingham include bachelors, masters and research degrees, and PGCE courses.

Graduate destinations

Many of the students undertaking this programme use the course to advance their careers. Some go on to academic roles within their home countries, while many graduates go on to further study at PhD level at the university.

Career progression

88.5% of postgraduates from the School of Biosciences secured graduate level employment or further study within 15 months of graduation. The average annual salary for these graduates was £28,711.*

* HESA Graduate Outcomes 2020. The Graduate Outcomes % is derived using The Guardian University Guide methodology. The average annual salary is based on graduates working full-time within the UK.

We have well established partnerships with local specialist dietitians who help to deliver some of the content on this programme.

Two masters graduates proudly holding their certificates
" I joined the University in 2009, having previously worked for over 20 years in the NHS as a practising dietitian in primary care. I have a broad range of nutrition, dietetics and healthcare experience but particularly in the areas of infant feeding, diabetes management and obesity. I am Chair of the Obesity Specialist Group of the British Dietetic Association, ensuring I keep up to date with the latest developments. "
Dr Amanda Avery is the Course Director, MSc Clinical Nutrition

Related courses

The University has been awarded Gold for outstanding teaching and learning (2017/18). Our teaching is of the highest quality found in the UK.

The Teaching Excellence Framework (TEF) is a national grading system, introduced by the government in England. It assesses the quality of undergraduate teaching at universities and how well they ensure excellent outcomes for their students in terms of graduate-level employment or further study.

This content was last updated on Thursday 15 July 2021. Every effort has been made to ensure that this information is accurate, but changes are likely to occur given the interval between the date of publishing and course start date. It is therefore very important to check this website for any updates before you apply.