MSc - Master of Science
MSc - Master of Science
There is a growing demand worldwide for highly trained graduates in the field of clinical nutrition and health for positions in the health services, local government, food industries and research and development. Countries all over the world recognise the important role nutrition plays in improving health and preventing disease and have prioritised nutrition and diet within their national health plans. Most countries worldwide have identified a need to increase the capacity of their nutrition workforce, but few have the resources to provide this in their own country beyond undergraduate level.
The MSc Clinical Nutrition and Health is designed to address this priority. It is aimed at medical doctors, graduates of life sciences (with a strong underpinning in physiology, biochemistry, microbiology, health psychology, food science) and degree level health professionals who want to improve their knowledge of clinical nutrition. The programme will be of particular interest to overseas students for whom this specialist field of study may not be available in their country of origin. The MSc research project develops your research skills, scientific writing skills and consolidates your knowledge base in clinical nutrition and health.
Source: HOTCOURSES, July 2016.
The Skills for Professional Practice module has three key components: Profession related skills- ethics, safety and codes of conduct; Research Methods & Data Analysis (RMDA); IT & Communication Skills for Masters level.
This module aims to develop and extend students clinical knowledge and expertise beyond the level of Integrated Clinical Nutrition I. The principles of clinical nutrition therapy and practice are developed through the study of specific disease states, their pathology and current clinical guidelines for treatment. The contribution of the clinical nutritionist in the clinical assessment and treatment of patients is considered in conjunction with issues of management and the development of professional skills and attitudes in hospital and community settings. Promotion of health and prevention of disease will form an integral part of study. Formal integration with other modules of the course will aim to reinforce the bio psychosocial approach to nutrition practice. The module is designed to be studied in conjunction with Integrated Clinical Nutrition Studies I.
The module aims to provide students with a firm understanding of the application of physiological and pharmacological principles to pathological conditions of particular relevance to human nutrition. Students will study the pathophysiology of relevant body systems and organs in disease (e.g. Digestive system, Cardiovascular system, inborn errors of metabolism, cancer, the liver, the renal system, Type 1 & Type 2 diabetes). The pharmacology of drugs used in the treatment of relevant diseased states and their possible impact on nutritional status (i.e. drug-nutrient interactions) will also be studied.
Students should have a UK Honours degree in medicine or a health profession, nutrition or food science subject including evidence of study of human physiology and biochemistry at level 3 or above.