Nutritional Medicine - 2017/8

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 7

Final award and programme/pathway title

MSc Nutritional Medicine

Subsidary award(s)

Award Title
PGDip Nutritional Medicine
PGCert Nutritional Medicine

Professional recognition

Association for Nutrition (AfN)

Modes of study

Route code Credits and ECTS Credits
Part-time PCA61001 180 credits and 90 ECTS credits

JACs code

B400

QAA Subject benchmark statement (if applicable)

Other internal and / or external reference points

N/A

Faculty and Department / School

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

Programme Leader

FIELDING BA Dr (Biosc & Med)

Date of production/revision of spec

11/09/2017

Educational aims of the programme

The aim of the programme is to provide Masters-level (7) learning in Nutritional Science related to health and disease. Students will gain knowledge and skills necessary to investigate, understand and apply the concepts of Nutritional Medicine in relation to current health issues

To enhance the critical and analytical skills of students through taking a critical and scholarly approach to theory, practice, literature and research findings within the subject resulting in a greater understanding of the range and potential of nutritional management of disease risk

To provide opportunities for professional development, encourage the acquisition of intellectual, scientific, technical and transferable skills to promote self-directed and life-long learning, allowing students to show evidence of their development and support their career progression

To further the students' knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level

To develop evidence-based knowledge and practice in students in healthcare roles, private practice or industry who provide nutrition-related care or advice

Programme learning outcomes

Attributes Developed
A breadth of knowledge across a broad range of specialised topics. The principles of applied nutritional science are explored K
The current dietary requirements/guidelines and evidence, related to adequacy of nutritional intakes in various populations K
Epidemiology of nutritional status and related health in the UK and other populations K
The methods and approaches used for the purposes of nutritional assessment K
Human nutrition and metabolism in health and in the pathogenesis of disease K
The specific roles of macro, micro and phytonutrients in health and disease K
The concept of optimal nutrition - the application of nutrition principles to health as well as disease management, prevention or prophylaxis K
The therapeutic use of nutrition in the management of disease K
Analytical skills to allow interpretation of data or evidence and formulate conclusions K
Integrate knowledge across a broad range of specialised topics C
Develop a critical, scholarly and evidence based approach to theory and practice in Nutritional Medicine C
Find and critically evaluate scientific literature and other appropriate sources of material C
Critically evaluate research and findings as an evidence base for practice C
Use acquired knowledge and appropriate skills to make professional judgements C
Design research and data analysis to understand or undertake a nutrition research project C
Demonstrate competence in commonly used nutrition-research methodology P
Measure food intake and be aware of the pitfalls in such measurements P
Know how to evaluate the nutritional status of individuals P
Develop some ability in helping patients achieve dietary-behaviour change P
Describe food sources of particular nutrients P
Formulate appropriate information on nutrient sources P
Plan a diet for a specific health-related purpose P
Design/plan/undertake an appropriate research project P
Communicate ideas, principles and theories effectively by oral, written and visual means T
Work effectively and independently and in small groups and teams towards a common goal/outcome T
Apply basic statistical and numerical skills to nutritional data T
Assess critically a journal paper or article T
Use judgement to draw conclusions and make recommendations T
Be able to communicate knowledge appropriately to patients T
A breadth of knowledge across broad ranges of specialised topics K
The principles of applied nutritional science K
The current dietary requirements/guidelines and evidence, related to adequacy of nutritional intakes in various populations K
Epidemiology of nutritional status and related health in the UK population K
The methods and approaches used for the purposes of nutritional assessment K
Human nutrition and metabolism in health and in the pathogenesis of disease K
The specific roles of macro, micro and phytonutrients in health and disease K
The concept of optimal nutrition - the application of nutrition principles to health as well as disease management, prevention or prophylaxis K
The therapeutic use of nutrition in the management of disease K
Analytical skills to allow interpretation of data or evidence and formulate conclusions K
Integrate knowledge across a broad range of specialised topics C
Develop a critical, scholarly and evidence based approach to theory and practice in nutritional medicine C
Find and critically evaluate scientific literature and other appropriate sources of material C
Critically evaluate research and findings as an evidence base for practice C
Use acquired knowledge and appropriate skills to make professional judgements C
Design research and data analysis to understand nutrition research C
Demonstrate competence in commonly used nutrition research methodology P
Measure food intake and be aware of the pitfalls in such measurements P
Know how to evaluate the nutritional status of individuals P
Develop some ability in helping patients achieve dietary-behaviour change P
Describe food sources of particular nutrients P
Formulate appropriate information on nutrient sources P
Plan a diet for a specific health-related purpose P
Communicate ideas, principles and theories effectively by oral, written and visual means T
Work effectively and independently and in small groups and teams towards a common goal/outcome T
Apply basic statistical and numerical skills to nutritional data T
Assess critically a journal paper or article T
Use judgement to draw conclusions and make recommendations T
Be able to communicate appropriately their knowledge to specific patients T
Knowledge across a range of specialised topics of the principles of applied nutritional science K
The current dietary requirements/guidelines and evidence related to adequacy of nutritional intakes in various populations K
Epidemiology of nutritional status and related health in the UK and other populations K
Methods and approaches used for the purposes of nutritional assessment K
Human nutrition and metabolism in health and in the pathogenesis of disease K
The specific roles of macro, micro and phytonutrients in health and disease K
The concept of optimal nutrition - application of nutritional principles to health as well as disease management, prevention or prophylaxis K
The therapeutic use of nutrition in the management of disease K
Analytical skills to allow interpretation of data or evidence and formulate conclusions K
Integrate knowledge across a range of specialised topics C
Develop a critical, scholarly and evidence based approach to theory and practice in nutritional Medicine C
Find and critically evaluate scientific literature and other appropriate sources of material C
Critically evaluate research and findings as an evidence base for practice C
Use acquired knowledge and appropriate skills to make professional judgements C
Demonstrate competence in commonly used nutrition research methodology P
Measure food intake and be aware of the pitfalls in such measurements P
Know how to evaluate the nutritional status of individuals P
Develop some ability in helping patients achieve dietary-behaviour change P
Describe food sources of particular nutrients P
Formulate appropriate information on nutrient sources P
Plan a diet for a specific health-related purpose P
Communicate ideas, principles and theories effectively by oral, written and visual means T
Work effectively and independently and in small groups and teams towards a common goal/outcome T
Apply basic statistical and numerical skills to nutritional data T
Assess critically a journal paper or article T
Use judgement to draw conclusions and make recommendations T
Be able to communicate knowledge to specific patients appropriately T

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure

Part-time

This Master's Degree programme is studied part-time over three to five years, consisting of 180 credits at FHEQ level 7. All modules are 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)

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.