Public Health Nutrition

PgCert Nutrition (Stage 1)

You will develop a comprehensive understanding of the major food commodities, energy and nutrients, and the factors that influence their intake and requirements throughout the lifespan in order to identify dietary improvements for human health. You will also evaluate the anthropometric, biochemical, clinical and dietary assessment methods for determining nutritional status, and develop professional skills in the design, analysis, interpretation and critical appraisal of research studies.

PgDip Public Health Nutrition (Stage 2)

You will apply the principles from Stage 1 to examine the associations between diet and chronic diseases such as cancer, heart disease and obesity. You will evaluate the key issues relating to public health nutrition policy in the UK and internationally, and apply the health psychology theories of behaviour change to health promotion. Finally, you will examine the key challenges to food security and propose practical solutions to improve the global food system and produce sustainable diets.

MSc Public Health Nutrition (Stage 3)

You will undertake a self-directed, supervised, research project relevant to public health nutrition. The aim is to enable you to demonstrate critical, integrated and applied understanding of planning, execution, analysis and reporting of independent research in public health nutrition.

Learning Methods

The course will be delivered using a range of synchronous (real time) and asynchronous (participating at a time suitable to the learner) activities. Direct contact time with academic staff and peers will involve group tutorials/workshops via the virtual classroom. Non-contact time will involve online activities such as listening to recorded lectures, participating in online discussion forums, independent learning activities, and reading textbooks and scientific journal articles. You will also spend time working on a range of challenging and engaging assessments which are designed to allow you to demonstrate your learning whilst using a range of professional skills.

Activity Summary

• Tutorial - 15 students per group, 4 hours per week (stages 1 and 2)
• Project Supervision - individual project, 3 hours per week (stage 3)

How long is a Public Health Nutrition course?

The Public Health Nutrition MSc can be successfully completed within:

• 12 months (full time)
• 24 months (part time)

Independent Study

• 37 hours per week in stages 1 and 2 rising to 38 in stage 3.

Much of this course is underpinned by independent learning. You are expected to be responsible for managing your coursework, reading and other learning activities. Delivery via online learning provides considerable flexibility, enabling you to study from home or the workplace, allowing easy integration of course materials with everyday practice.

Assessment

Typically full time students are assessed each year:

• 2 written assignments, including essays
• 3 reports
• 1 dissertation
• 2 portfolios
• 3 oral assessments

Feedback

We aim to provide you with feedback within 20 working days of submission for all written exams, coursework and practical exams.

Staff Delivering on This Course

Key staff members teaching on this course include Registered Nutritionists and lecturers in nutritional biochemistry and physiology. Staff have a research background and are also Fellows or Senior Fellows of the Higher Education Academy.

Our lecturers have excellent links with Food Standards Scotland, the National Health Service, food industry, research institutes, foodbanks and various health-related charities. These links are fully used to provide external speakers and projects, which means that our course is aligned to employer needs.

Our staff feature in the annual Support and Teaching staff with Appreciation and Recognition (STAR) awards voted by students and organised by RGU:Union.

Academic Support

The Inclusion Centre advises and supports students who disclose a sensory or mobility impairment, chronic medical condition, mental health issue, dyslexia and other specific learning differences. Applicants are encouraged to arrange a pre-entry visit to discuss any concerns and to view the facilities.

Online Learning & Support

All undergraduate and postgraduate students, whether you are learning on campus or by online learning, benefit from using our collaborative virtual learning environment, CampusMoodle. You will be provided with 24/7 online access to your learning material and resources, along with the ability to interact with your class members and tutors for discussion and support.

Study Skills Support

The Study Support Team provides training and support to all students in:

• Academic writing
• Study skills (note taking, exam techniques, time management, presentation)
• Maths and statistics
• English language
• Information technology support

Library Support

The Library offers support for your course, including the books, eBooks, and journals you will need. We also offer online reading lists for many modules, workshops and drop-ins on searching skills and referencing, and much more.

Placements

This course does not incorporate a placement opportunity. However, it is possible that research projects may involve collaboration in the UK or abroad, e.g. with other academic institutions, NHS, foodbanks, charities or food companies. Importantly, students undertaking this MSc as part of their job will be able to carry out their project in their own organisation. Whilst a list of potential project topics will be provided, we also encourage students to develop their own project proposal to ensure relevance to their individual workplace/circumstances.

Job Prospects

Public health nutritionists provide information and advice on food, diet and their impact on health and wellbeing. They play a key role in managing malnutrition; reducing intakes of saturated fat, sugar and salt; improving consumption of fruit, vegetables, oily fish and fibre; and preventing development of diseases such as cancer, heart disease and osteoporosis. In addition, public health nutritionists develop, implement, monitor and evaluate nutrition policies and programmes. They carry out research to generate an evidence base linking food and nutrients to health and disease, and apply scientific knowledge to ensure understanding of the impact of food and diet on health and wellbeing. They work to improve the diet, nutrition and health of people and communities, and address inequalities in nutrition and health.

Public health nutritionists may work for organisations that assist people with specific illnesses, especially where ill health can be prevented or improved by diet, e.g. obesity and diabetes. They may work in health promotion through, for example, government organisations and initiatives to improve nutrition in the elderly, improve school food, or increase physical activity. Public health nutritionists may be employed by the NHS, Government departments, charities, the food industry, or by academic institutions as researchers or lecturers.

What is needed to study MSc Public Health Nutrition?

• Applicants should normally hold at least a 2:2 undergraduate science-based honours degree (or its equivalent) in biological or life sciences, which includes Chemistry and Biology within the course.
• Applicants with a lower degree classification and/or relevant work experience would need to demonstrate a sound underpinning knowledge in the biosciences to meet the demands of the course and will be considered on a case by case basis.

There is no interview procedure for entry to the course.

English Language Requirements

Applicants whose first language is not English must have an English Language level of not less than 6.5 IELTS (or equivalent), with no individual section less than 6.0.

We accept a variety of in-country and secure English language tests, find out more:

Please note, some courses may require a higher standard of English than stated in this page. Contact admissions@rgu.ac.uk for further information.

Additional Costs

• Student membership of the Nutrition Society
• Registration with the UK Voluntary Register of Nutritionists, held by the Association for Nutrition