School of Health and Life Sciences  

Clinical Nutrition and Health

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.

UK & EU Students

Course Details

Classification:MSc

Course Duration:1 Year

Course Start Date:14 September 2015

Course Mode:Full Time

Subject Area:Biological and Biomedical Science

Course Fees

Students from England, Wales or Northern Ireland

Year Fee Description/Notes
2014/15 Contact us Fees at GCU include all tuition, library, examination & administrative costs. A guide to fees at GCU.

Information about Scholarships and Bursaries

Students from Scotland and the rest of the EU

Year Fee Description/Notes
2014/15 Contact us Fees at GCU include all tuition, library, examination & administrative costs. A guide to fees at GCU.

Information about Scholarships and Bursaries

Minimum Entry Requirements

Minimum Entry RequirementsUK Honours degree 2:2 (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.
English Language RequirementsIELTS score of 6.5 (or equivalent) with no element below 6.0

If you do not meet the English language requirements, you may be eligible for the English for University Study programme.

Non UK/EU Students

Course Details

Classification:MSc

Course Duration:1 Year

Course Start Date:14 September 2015

Course Mode:Full Time

Subject Area:Biological and Biomedical Science

Course Fees

Year Fee Description/Notes
2014/15 Contact us Fees at GCU include all tuition, library, examination & administrative costs. A guide to fees at GCU.

Information about Scholarships and Bursaries

Minimum Entry Requirements

Minimum Entry RequirementsUK Honours degree 2:2 (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.
English Language RequirementsIELTS score of 6.5 (or equivalent) with no element below 6.0

If you do not meet the English language requirements, you may be eligible for the English for University Study programme.

Further Education Students

Course Details

Classification:MSc

Course Duration:1 Year

Course Start Date:14 September 2015

Course Mode:Full Time

Subject Area:Biological and Biomedical Science

Course Fees

Year Fee Description/Notes
2014/15 Contact us Fees at GCU include all tuition, library, examination & administrative costs. A guide to fees at GCU.

Information about Scholarships and Bursaries

Minimum Entry Requirements

Minimum Entry RequirementsUK Honours degree 2:2 (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.
English Language RequirementsIELTS score of 6.5 (or equivalent) with no element below 6.0

If you do not meet the English language requirements, you may be eligible for the English for University Study programme.

Programme Description

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.

This course is taught by expert members of the GCU staff in Nutrition, Food Science, Dietetics, Physiology, Biochemistry and Metabolism. In addition a number of external consultants in clinical nutrition and health contribute to the curriculum, making it multi-disciplinary, collaborative and cutting edge.

Programme Contents

Trimester A

Nutrition through the Lifecycle PG
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.

Integrated Clinical Nutrition I
The aim of this module is to develop the knowledge, skills and attitudes to work in the area of clinical nutrition.  The module provides a foundation in nutrient utilisation, metabolism, nutritional and dietary assessment and treatment of nutritional disorder. It introduces the role of the clinical nutritionist as part of the healthcare team and encourages development of sound communication skills.

An introduction to the theories of: communication and learning; health behaviour and behaviour change; nutrition health education and health promotion. Promotion of health and prevention of disease will form an integral part of study as well as nutritional management and treatment.  Formal integration with other modules of the course will aim to reinforce this. This module is designed to be a pre-requisite for Integrated Clinical Nutrition Studies 2.


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.

Students will gain an understanding of ethical and safety issues for health professionals, including appropriate professional conduct and the code of ethics required of those working as health care professionals.  To use as reference the relevant Codes from professional bodies e.g. for nutritionists - Association of Nutrition Code of Ethics and Statement of Professional conduct.  A workshop approach will be used to explore the ethics and values of working in health professional practice.  In addition, the student will be required to maintain a reflective blog to include commentary on skills and personal development during their time as a Masters student. 

RMDA will focus on design and project planning as key elements of the research process in clinical studies.  It will introduce the student to the philosophy and application of study design as the basis of good research.  It will equip the students with the skills and knowledge to enable them to understand what affects research design and why design planning is critical to research success, equipping them with the skills needed for a career in science and health. In addition, RMDA will introduce the student to the different philosophies underlying qualitative and quantitative research and the advantages of triangulation. RMDA will also enhance the student's proficiency with two types of software: qualitative data analysis software for the analysis of transcripts from focus groups and interviews and statistical software for the analysis of quantitative data from questionnaires and biometric measurements.

IT & Communication Skills will provide the students with a range of key skills and resources necessary to study at M level and develop scientific research and reporting techniques. This includes working closely with subject specific librarians in performing literature searches using a range of general and subject literature databases, understanding plagiarism and developing effective analysis and argument to include citing and referencing.

Trimester B

Nutrition and Public Health MSc

This module studies the role of diet and nutrition in improving health and the primary prevention of diet related ill health in communities and populations. It includes the study of dietary methodologies, nutritional epidemiology: types of study design, the use of demographic, anthropometric, diet and nutrition data. Theories of public health, health policy, health education and health promotion are studied. The role of a nutritionist including professional ethics and code of conduct for nutritionists is addressed as an integral part of the module.

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.

Food Science
The module aims to provide the students with an opportunity to broaden and enhance their knowledge, understanding and skills in Food Science with particular reference to sensory evaluation, food safety, preservation and additives, food microbiology and food legislation and labelling regulations.

Applied Clinical Studies

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.

Trimester C

MSc Clinical Nutrition and Health Research Project

The research project is a core element of the MSc programme representing 60 credit points. The project is the final showcase for students to demonstrate their attainment of the Learning Outcomes at Masters' level.  It intends to further develop independent research skills in the student and apply theoretical principles studied during the course.  It gives students the opportunity to further develop their skills in the research process with supervision. 

The emphasis of the project is on independent study.  Academic staff will provide supervision to give direction and ensure the depth of approach in the research process. In the writing of the project a high level of evaluative and critical appraisal skills are expected of the student, so that the quality of write up and depth of discussion is demonstrably at a Master's level.

Research

Examples of Research in Food, Nutrition and Dietetics underpinning the MSc programme:

  • Measuring the diet quality of population groups using dietary pattern analysis and a diet quality index.  The use of this to inform and to evaluate food and nutrition policy. 
  • Investigating the effect of gestational diabetes during pregnancy on growth outcome for infants. 
  • Assessing infant feeding and macronutrient intake and its effect on early growth patterns
  • Food Science Research interest include microbial metabolites, food safety and risk assessment, food borne diseases, environmental microbiology and food composition and nutrients.
  • Research undertaken on Patient-centred Outcomes in Dietary Research
  • Research undertaken on Secondary Prevention of Stroke and research into optimising nutrition of older people with dementia. 

Employment Opportunities

Career opportunities in this area include working in clinical nutrition, public health, local government, the food industry, food companies, university and industry research departments, as well as further study.
Enquire about this course. How to Apply.
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