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.