Nutritional Medicine MSc - 2021/2
Awarding body
University of Surrey
Teaching institute
University of Surrey
Framework
FHEQ Level 7
Final award and programme/pathway title
MSc Nutritional Medicine
Subsidiary award(s)
| Award | Title |
|---|---|
| PGDip | Nutritional Medicine |
| PGCert | Nutritional Medicine |
Professional recognition
Association for Nutrition (AfN)
Accredited by the Association for Nutrition (AfN) for the purpose of eligibility for Direct Entry Registration at Associate Level with the UK Voluntary Register of Nutritionists (UKVRN).
Modes of study
| Route code | Credits and ECTS Credits | |
| Part-time | PCA61001 | 180 credits and 90 ECTS credits |
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
BATH Sarah (Biosc & Med)
Date of production/revision of spec
09/09/2022
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 | Awards | Ref. | |
| The current dietary requirements/guidelines and evidence, related to adequacy of nutritional intakes in various populations | K | MSc | |
| Epidemiology of nutritional status and related health in the UK and other populations | K | MSc | |
| Human nutrition and metabolism in health and in the pathogenesis of disease | K | PGCert, PGDip, MSc | |
| The specific roles of macro, micro and phytonutrients in health and disease | K | PGCert, PGDip, MSc | |
| The therapeutic use of nutrition in the management of disease | K | PGCert, PGDip, MSc | |
| Analytical skills to allow interpretation of data or evidence and formulate conclusions | K | PGCert, PGDip, MSc | |
| Integrate knowledge across a broad range of specialised topics | C | PGCert, PGDip, MSc | |
| Develop a critical, scholarly and evidence based approach to theory and practice in Nutritional Medicine | C | PGCert, PGDip, MSc | |
| Use acquired knowledge and appropriate skills to make professional judgements | C | PGCert, PGDip, MSc | |
| Design research and data analysis to understand nutrition research | C | PGDip, MSc | |
| Know how to evaluate the nutritional status of individuals | P | PGCert, PGDip, MSc | |
| Develop some ability in helping patients achieve dietary-behaviour change | P | PGCert, PGDip, MSc | |
| Describe food sources of particular nutrients | P | PGCert, PGDip, MSc | |
| Formulate appropriate information on nutrient sources | P | PGCert, PGDip, MSc | |
| Plan a diet for a specific health-related purpose | P | PGCert, PGDip, MSc | |
| Design/plan/undertake an appropriate research project | P | MSc | |
| Communicate ideas, principles and theories effectively by oral, written and visual means | T | PGCert, PGDip, MSc | |
| Work effectively and independently and in small groups and teams towards a common goal/outcome | T | PGCert, PGDip, MSc | |
| Be able to communicate knowledge appropriately to patients | T | PGCert, PGDip, MSc | |
| Measure food intake and be aware of the pitfalls in such measurements | P | PGCert, PGDip, MSc |
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 two 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
Unstructured (2-5 years) - FHEQ Level 7
Module Selection for Unstructured (2-5 years) - FHEQ Level 7
MSc choose 7 from the 10 listed optional modules
PG Dip choose 6 from the 10 listed optional modules
PG Cert choose 2 from the 10 listed optional modules
Half of the optional modules run each year, the other half run the following year, and so on.
Opportunities for placements / work related learning / collaborative activity
| Associate Tutor(s) / Guest Speakers / Visiting Academics | Y | |
| Professional Training Year (PTY) | N | |
| Placement(s) (study or work that are not part of PTY) | N | |
| Clinical Placement(s) (that are not part of the PTY scheme) | N | |
| Study exchange (Level 5) | N | |
| Dual degree | N |
Other information
1- Direct entry
Prospective students are allowed to apply for direct entry on to the MSc provided they meet the entry criteria for the course. These are: An upper second class undergraduate degree or higher in a recognised relevant subject (e.g. Nutrition, dietetics, biochemistry, pharmacology). Or a registrable qualification in medicine, dentistry or veterinary medicine.
2- Occasional student/CPD route
Prospective students can register and attend modules as Occasional students (e.g. as Continuing Professional Development (CPD)). Students attending as occasional students are still required to have a 2:1 (or equivalent) in a subject relevant to the course. Suitability of students not meeting these criteria will be considered on a case-by-case basis by the Programme Director.
Occasional students who, within 2 years, complete and pass 4 modules (60 credits), to include the core modules BMSM001 and BMSM002, will be allowed to progress by the following options
o Be awarded a PG certificate for 60 credits
o Continue with CPD modules
o Be transferred to registration for the MSc
Once registered this programme is studied part-time over a maximum of five academic years. For students entering via the Occasional Student/CPD route the maximum period of registration will be calculated from their first module registration.
There are two compulsory modules that run every year. The remaining optional modules run every other year in a set pattern. Half run one year, half the next year.
On successful completion of the programme students may apply for registration as a Nutritionist on the UK Voluntary Register of Nutritionists via the Association for Nutrition.
Quality assurance
The Regulations and Codes of Practice for taught programmes can be found at:
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 2021/2 academic year.