Duration and Mode of Attendance
Postgraduate Diploma: Two semesters.
In addition to the above, one further semester full-time or three further semesters part-time.
Postgraduate Diploma: Four semesters.
In addition to the above, three further semesters part-time or one further semester full-time.
Teaching and Learning MethodsTeaching is through lectures, student-led seminars, tutorials, problem-based learning, library-based study, laboratory practicals and computer-based learning packages.
AssessmentAssessment for individual modules is through sessional examinations and cumulative assessment. Cumulative assessment will be a combination of essays, practical reports, seminar presentations and group work. The MSc Human Nutrition assessment is based on successful completion including a report from the MSc Research Project.
Teaching staffThis course is taught by academic staff who are part of the Northern Ireland Centre for Food and Health (NICHE). The research undertaken by NICHE was part of the submission which was awarded the highest possible grade of 5* in the 1996 and 2001 UK wide, Research Assessment Exercises. In addition teaching within this area was rated Excellent in the 1999 HEFCE Teaching Quality Assessment exercise.
tructure and Content
In order to meet the needs of students with different interests, aspirations and academic backgrounds, the programme provides a choice of modules (depending on a student's previous academic background) offered on a full-time or part-time basis.
Students enrolled for the PGDip Human Nutrition course need to undertake modules to a total of 120 credit points at level M and for the MSc undertake an additional research project of 60 credit points. The choice of modules will depend on the individual's background and career aspirations and the semesters when the modules are offered. Participants will be individually counselled on their choice of modules by their studies advisor
Typical modules of studyApplied Nutrition (15, level M): discusses nutrition through the life cycle and in common nutrition related diseases and their practical application. It also includes nutritional support and its application.
Nutrition and Metabolism (30, level M): the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases, and the postulated nutritional involvement of the disease mechanisms. It also critically reviews methods of assessing nutritional status.
Research Design and Statistics (15, level M): the planning and implementation of good research, including design of experimental investigations and the use of statistical methodology.
Dietetics (30, level M): an integrated study of the role of diet therapy in the treatment of disease. It builds upon concepts developed in Applied Nutrition in semester 1 to explore the rationale for the application of dietary modifications for patients with specific disease states and the means of evaluating dietary treatment. This knowledge is integrated with an understanding of the medical aspects of common disease states.
Public Health Nutrition (15, level M): provides a broad overview of the concepts of health, health belief, health promotion and behavioural change. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence behind nutrition policies and the principles of food labelling.
Food Science and Microbiology (15, level M): an integrated overview of the constituents, structure, deterioration and preservation of foods. The processing of food commodities, food poisoning and other hazards associated with food.
Sports Nutrition (15, level M): an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in enhancing athletic performance.
Nutritional Controversies (15, level M): the emphasis is on student-centred enquiry into controversial issues and critical analysis of relevant scientific evidence in oral and written presentations.
Literature Review (15, level M): an understanding of independent research techniques through the critical evaluation of published work in human nutrition.
After the successful completion of seven modules with a minimum value of 120 credit points, students will be awarded a Postgraduate Diploma in Human Nutrition. Students who have a module average score of 50% or over, may proceed to register for the MSc and undertake a research project.
MSc Research Project (60, level M): undertake a project, relevant to current research in human nutrition, in consultation and with the guidance of an academic member of staff.