Human Nutrition - 2017/8

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 7

Final award and programme/pathway title

MSc Human Nutrition

Subsidary award(s)

Award Title
PGDip Human Nutrition
PGCert Human Nutrition

Professional recognition

Association for Nutrition (AfN)

Modes of study

Route code Credits and ECTS Credits
Full-time PCA61003 180 credits and 90 ECTS credits

JACs code

B400

QAA Subject benchmark statement (if applicable)

Biosciences

Other internal and / or external reference points

AfN Core competences for registration

Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences and Medicine

Programme Leader

COLLINS AL Dr (Biosc & Med)

Date of production/revision of spec

22/09/2017

Educational aims of the programme

MSc - Provide a fundamental understanding of nutritional science, which takes a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of nutrition in diet-health-disease relationships;

MSc - Provide new knowledge and understanding of the role of nutrition in both individual and community health;

MSc - Discuss the role of diet in the development of disease;

MSc - Evaluate the potential, efficacy and scope of nutritional methods in health and disease;

MSc - Examine current knowledge of the specific roles of individual macro- and micronutrient deficiencies and imbalances on short- and long-term disease risk;

MSc - Explore the concept of optimal nutrition in various special situations;

MSc - Develop an understanding of research methodology in the area of Human Nutrition.

MSc - Design, undertake, communicate and defend an original research project in nutrition.

MSc - Meet the required standards of competency for registered nutritionists as outlined by the Association for Nutrition

PG Dip - Understand the principles of basic and applied nutritional science and have detailed knowledge of selected areas relevant to Human Nutrition;

PG Dip - Take a critical and scholarly approach to theory, practice, literature and research findings within the subject;

PG Dip - Understand current consensus views on the dietary requirements of the various population groups for individual nutrients in health and disease;

PG Dip - Understand the nutritional adequacies of various dietary practices in terms of meeting nutritional requirements, maintaining health and preventing and treating disease;

PG Dip - Know how to go about evaluating the nutritional status of individuals and make more effective use of nutritional methods for improving health from a secure knowledge base;

PG Dip - Deal more competently with queries from individuals on issues of nutrition and health

PG Cert - Understand something of the principles of basic and applied nutritional science;

PG Cert - Have detailed knowledge of selected areas of Human Nutrition research;

PG Cert - Be able to appraise more critically the theory, practice, literature and research findings within certain areas of nutrition

PG Cert - Make more effective use of nutritional methods

Programme learning outcomes

Attributes Developed
The main principles of current human nutrition K
The methods and approaches used for the purposes of nutritional assessment K
Human metabolism in health and in the pathogenesis of disease K
The main principles of public health in relation to diet and nutrition, both nationally and internationally K
Analytical skills to allow interpretation of data or evidence and formulate conclusions. K
The application of nutrition principles to sport and exercise K
The influence of nutrition at the molecular/genetic level; K
The therapeutic use of nutrition in the management of disease K
Find and critically evaluate scientific literature and other appropriate sources of material C
Critically evaluate research design and the methods commonly used in nutrition research C
Use acquired knowledge and appropriate skills to make professional judgements C
Design relevant experiments to test formulated hypotheses C
Demonstrate competence in commonly used nutrition research methodology P
Gather, analyse and interpret qualitative and quantitative data P
Effectively communicate both orally and in writing P
Learn independently P
Take responsibility for planning and organisation of work both their own and in a team P
Plan and execute an investigation/experiment, act autonomously and demonstrate originality P
Communicate ideas, principles and theories effectively by oral, written and visual means T
Work effectively and independently on a given project or task T
Work effectively in small groups and teams towards a common goal/outcome. T
Apply basic statistical and numerical skills to nutritional data T
Use Information Technology e.g. E-learning, web resources, databases, nutritional analysis software, word processors and statistics packages T

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure

Full-time

This Master's Degree programme is studied full-time over one academic year, consisting of 180 credits at FHEQ level 7*. All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Postgraduate Diploma (120 credits)
- Postgraduate Certificate (60 credits)
*some programmes may contain up to 30 credits at FHEQ level 6.

Programme Adjustments (if applicable)

N/A

Modules

Quality assurance

The Regulations and Codes of Practice for taught programmes can be found at:

https://www.surrey.ac.uk/quality-enhancement-standards

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.