Key information

Qualification type


Subject areas

Nutrition Nursing

Course type


Course summary

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 makes in improving health and preventing disease and have prioritised nutrition and diet as key health improvement strategies; this course is designed to address this field of priority.

Different course options

Study mode

Full time


1 year

Start date



Integrated Clinical Nutrition Studies 2

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.

Skills for Professional Practice for Health Sciences

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.

Nutrition through the Lifecycle

This module is the study of nutrition at different stages of the lifecycle.  It critiques nutritional requirements and the science underlying these at different stages of growth and development and how age and lifestyle affects needs.  Psychological and social factors affecting food choices and how these relate to diet and nutrient intakes are explored e.g. ethnicity, socio-economic, cultural.  Students gain practical experience in using nutritional guidelines to plan meals and in using nutritional analysis software.

Tuition fees

UK fees

For this course (per year)


Average for all Postgrad courses (per year)


International fees

For this course


Average for all Postgrad courses (per year)


Entry requirements

UK Honours degree 2.1 (or equivalent) 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. IELTS with a score of at least 6.5 (with no element below 6.0) or equivalent.

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