Nutritional Sciences MSc/PGDip

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

This module will explore the global food system, sustainability and the inextricable link to population health. You will explore current and future considerations of sustainable diets whilst appreciating the challenges and opportunities that may arise due to climate change and an increasingly ageing population.

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

• Metabolism in the Fed, Fasted and Starved States.
• Nutrition, Metabolism and Exercise
• Disorders of Metabolism
• Obesity
• Diabetes
• Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis

This module will introduce the concept of metabolic control at the gene expression level with particular reference to the role of nutrients in these processes. Through the provision and application of relevant biochemical and molecular biology information, you will gain an understanding of the regulatory effects of nutrients, either directly or indirectly, on gene expression and how this influences metabolism and growth in eukaryotic systems.

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).

Public health nutrition is the promotion of good health through nutrition and the prevention of disease and illnesses in the population. It includes activity to improve diets with the intention of maintaining and protecting wellbeing. This can be achieved through a variety of ways, most notably through the development of nutrition interventions that support people to make healthier choices and health policies that can create health promoting environments. Nutrition is a significant part of health and good nutrition is related to improved maternal, infant and child health as well as lowering the risk of non-communicable diseases (e.g. cancer, heart disease and diabetes).

You’ll focus on exploring the relationship between diet, health and disease in human populations and gain a rich understanding of the current major public health nutrition challenges. You’ll learn how nutrition can impact health from early life (pregnancy, breastfeeding, children) to older age. Students get the opportunity to critique and discuss public health nutrition interventions and policies. We look at real-world interventions including supplementation, fortification, taxation and nutrition education programmes. We also consider the wider societal, cultural and structural barriers which prevent population groups from achieving a balanced diet and ultimately overall good nutritional health.

Roles in public health and nutrition require skills in intervention and policy development, interpreting epidemiological data in relation to diet and disease as well as communicating accurate nutritional information.

We value teaching excellence, and you’ll have the benefit of being taught by several academics who have a special interest in public health nutrition. Our academics have worked in practice (NHS, local government, NGO’s) and can relate real-world examples in the teaching they deliver to you, giving you a fuller and well-rounded learning experience.

We love teaching this module as we can bring in current nutrition topics and challenges to discuss and debate. We can explore the importance of nutrition across the life course to improve population health outcomes. The assessment will allow you to develop your critical evaluation skills as well as developing skills in intervention and policy development.

Jemma Orr – Assistant Professor in Public Health Nutrition

“As a registered nutritionist I have been involved in the development of public health nutrition programmes locally, such as supporting holiday hunger initiatives, weight management programmes, and weaning education sessions for parents. I absolutely love sharing my experience and knowledge of these to help support their learning. Nutrition is a complex topic, and there are many sociological and psychological factors that influence food choice I love discussing the nuances associated with nutrition and public health.”

You will carry out a research project in an area related to nutritional sciences, supervised by a specialist.  This will involve the application of investigative, critical and analytical skills, and the presentation of a report. There is a poster presentation at the annual postgraduate research symposium.

This module will explore the global food system, sustainability and the inextricable link to population health. You will explore current and future considerations of sustainable diets whilst appreciating the challenges and opportunities that may arise due to climate change and an increasingly ageing population.

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).

Public health nutrition is the promotion of good health through nutrition and the prevention of disease and illnesses in the population. It includes activity to improve diets with the intention of maintaining and protecting wellbeing. This can be achieved through a variety of ways, most notably through the development of nutrition interventions that support people to make healthier choices and health policies that can create health promoting environments. Nutrition is a significant part of health and good nutrition is related to improved maternal, infant and child health as well as lowering the risk of non-communicable diseases (e.g. cancer, heart disease and diabetes).

You’ll focus on exploring the relationship between diet, health and disease in human populations and gain a rich understanding of the current major public health nutrition challenges. You’ll learn how nutrition can impact health from early life (pregnancy, breastfeeding, children) to older age. Students get the opportunity to critique and discuss public health nutrition interventions and policies. We look at real-world interventions including supplementation, fortification, taxation and nutrition education programmes. We also consider the wider societal, cultural and structural barriers which prevent population groups from achieving a balanced diet and ultimately overall good nutritional health.

Roles in public health and nutrition require skills in intervention and policy development, interpreting epidemiological data in relation to diet and disease as well as communicating accurate nutritional information.

We value teaching excellence, and you’ll have the benefit of being taught by several academics who have a special interest in public health nutrition. Our academics have worked in practice (NHS, local government, NGO’s) and can relate real-world examples in the teaching they deliver to you, giving you a fuller and well-rounded learning experience.

We love teaching this module as we can bring in current nutrition topics and challenges to discuss and debate. We can explore the importance of nutrition across the life course to improve population health outcomes. The assessment will allow you to develop your critical evaluation skills as well as developing skills in intervention and policy development.

Jemma Orr – Assistant Professor in Public Health Nutrition

“As a registered nutritionist I have been involved in the development of public health nutrition programmes locally, such as supporting holiday hunger initiatives, weight management programmes, and weaning education sessions for parents. I absolutely love sharing my experience and knowledge of these to help support their learning. Nutrition is a complex topic, and there are many sociological and psychological factors that influence food choice I love discussing the nuances associated with nutrition and public health.”

Cellular signalling and gene expression influence metabolism and growth but how does nutrient supply regulate these processes? In this module, you’ll explore nutrition from a molecular perspective. You'll investigate the regulatory effects of nutrients on eukaryotic systems. You'll look at the potential for manipulating metabolic processes through nutrition. You'll use experimental methodologies to assess how nutrients influence gene expression. You will learn how to analyse molecular data to draw conclusions about regulatory processes.

You’ll study:

• molecular mechanisms controlling gene expression
• opportunities for modification of metabolic processes using nutrition
• direct and indirect regulatory effects of nutrition
• variations in genomic sequences and the impact of nutrition on gene expression

This module aims to enhance your knowledge and understanding of the role of nutrition in a variety of physiological & pathological situation covering:

• Metabolism in the Fed, Fasted and Starved States.
• Nutrition, Metabolism and Exercise
• Disorders of Metabolism
• Obesity
• Diabetes
• Cardiovascular Disease, Lipoproteins, Hyperlipidaemia and Atherosclerosis

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