(Award available for year: Master of Science)
1. Develop knowledge and critical awareness of the scientific evidence relevant to the nutritional sciences, integrating the chemical, biological, behavioural and social-cultural factors underpinning the relationship between diet, health and disease.
2. understand the major theories, principles and concepts relating to dietary behaviour and behaviour change and their evidence-based application to UK and global health promotion.
3. develop the key skills for collecting, analysing, interpreting and presenting quantitative and qualitative nutrition-related data within a clearly defined context and audience, including the use of digital tools where appropriate.
4. develop practical skills in the application of methods, tools and techniques used to assess nutritional status, analyse foods and diet composition in various industrial and public health nutrition contexts
5. develop an appreciation of nutrition-related legislations, regulatory frameworks and policies, and the global differences in applying them to public health nutrition practice, such as food labelling and marketing
6. develop an awareness and understanding of the links between nutrition and sustainability, including originality in tackling and solving global sustainable food systems challenges.
7. demonstrate ethical and professional practice by being aware of and upholding the AfN Standards of Ethics, Conduct and Performance, including critical appraisal of the evidence, teamwork, and equality, diversity and inclusion (EDI) principles.
Skills Learning Outcomes
Students will have had the opportunity to acquire skills in the following categories, as defined in the modules specified for the programme:
1. Work Ready Skills: Through the modules assessments and coursework, students will develop key skills including time management, planning and organisation, collaboration teamwork, problem solving and problem solving and analytical skills, leadership, creativity, communication and decision making.
2. Academic Skills: Student will develop key skills including critical thinking, reflection, presentations skills,ethics and time management.
3. Digital Skills: Student will develop key skills in digital creation, problem-solving and innovation, information, data and media literacies, digital communication, collaboration and participation
4. Enterprise skills: student will develop skills including working and communicating with others, planning and mobilising resources
A variety of traditional and authentic formative and summative assessment approaches are used to support learning and progression through the course, measure attainment of the learning outcomes and develop skills. Assessments are designed to reflect real-world needs and challenges encountered in the workplace, while accommodating the various learning styles and embedding equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. As such, assessments range in format and may include, for example, report writing, mini critical review and oral and visual presentation. In so doing, skills attained would include, for example, communication, problem solving, critical thinking, and team working, in addition to the core technical skills specific to your degree. In addition, you'll have the opportunity to select your own research area and develop an individual research project.
Throughout the course, you'll receive formative feedback, which will provide an opportunity to think critically and reflect on your performance, as you progress and learn.
Competence Standards
1. Demonstrate understanding of the UKVRN’s (UK Voluntary Register of Nutritionist) Standards of Ethics, Conduct and Performance, including principles of equality, diversity, equity, and inclusion (EDEI), and personal professional development within the legal boundaries of your own scope of practice.
2. Effectively communicate throughout all areas of your own academic practice
3. Demonstrate understanding of the mechanisms underlying energy and nutrient metabolism in human beings, including the nature of common health conditions requiring dietary manipulation.
4. Demonstrate understanding of the principles and methods of assessing nutritional status and their application to identifying those at risk of nutrient deficiency or excess.
5. Apply understanding of study design methodology, research methods and statistical analysis to critically analyse the scientific literature and to plan, conduct and report on nutrition research using appropriate support as necessary.
6. Apply knowledge of dietary sources of nutrients and food analysis methods to determine and[or] manipulate the nutrient content of foods and diets of individuals or groups.
7. Apply understanding of the impacts of food processing on nutrient composition and regulations on nutrition and health claims to inform food labelling, and marketing.
8. Evaluate the links between nutrition and sustainability, and implications for national and global food systems and supply chains.
9. Demonstrate understanding of the wider determinants of health, nutrition education and behaviour change theories. For example by designing a diet or a health promotion initiative that meets the specific needs of an individual, or group.
10. Explain the importance of large nutrition-related data sets and big data in revealing dietary patterns, food consumption trends, and associations between these and other factors, which affect health.
Errors, omissions, failed links etc should be notified to the Catalogue Team