Human Nutrition MSc (MedSci)

Nutritional science is a subject of growing importance in many aspects of healthcare, lifestyle and industry. Accredited by the Association for Nutrition (AfN), this Human Nutrition degree aims to explore how our choices of foods affect the biochemical and physiological functions of cells and organs, and how our diets influence physical, mental and social health.<br/><br/>**WHY THIS PROGRAMME**<br/><br/><br/>- 2nd in the UK for Medicine - Times & Sunday Times Good University Guide. <br/><br/><br/>- Experience an expert evidence-based approach to human nutrition, integrated teaching on basic sciences, clinical practice and public health applications.<br/><br/><br/>- Four different specialisation areas are provided – Public Health Nutrition, Clinical Nutrition, Obesity & Weight Management and Sports & Exercise Nutrition.<br/><br/><br/>- Learn through an in-depth, evidence based, critical approach and specialise in a particular area<br/><br/><br/>- There is a long tradition of excellence in nutrition at the University of Glasgow, with pioneering research by Cathcart, Paton and Boyd. More recently Durnin, Cockburn and Dunnigan. While current Glasgow academics continue to make important contributions in the field of nutrition. <br/><br/><br/>- Be taught by international staff and external experts, offering great flexibility to suit individual student needs. <br/><br/><br/>- A range of transferable skills are integrated and embedded into this programme, for example, critical review skills, which are highly sought after within the competitive job market.<br/><br/><br/>- Develop a substantial research proposal as a team.<br/><br/><br/>- Gain valuable understanding and a range of skills for interdisciplinary working and interpreting nutrition research. <br/><br/><br/>- Be part of a very supportive environment: feedback from past students emphasises the dedication, approachability and enthusiasm of the programme team.<br/><br/><br/>- Teaching will mainly take place off-campus at the recently refurbished Glasgow Royal Infirmary, with its state of the art teaching facilities. <br/><br/><br/>- Get direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as an Associate Nutritionist (ANutr). It is expected that you will normally transition to full registration after three years, when you will also identify your area of specialism from the five options available. <br/><br/><br/> **PROGRAMME STRUCTURE**<br/>The programme provides a thorough grounding in the principles, practice and research of human nutrition and the opportunity to follow a successful career in the UK or overseas.<br/><br/><br/>You will gain the knowledge and experience necessary for engaging in, and contributing to, current issues in the field of human nutrition.<br/><br/>An additional research component allows the development of valuable skills for practising and interpreting nutrition research.<br/><br/>The teaching programme is given in the form of lectures, practical sessions, debates, case studies, team work tasks, self-directed learning, seminars and tutorials.<br/><br/>Additional material and electronic resources such as quizzes, online chats and teaching videos are available on moodle, the University’s virtual learning environment, to support and enhance students’ learning experience. Take a look at what our students say.<br/><br/>Core Courses**<br/>FOOD AND NUTRIENT REQUIREMENTS AND NUTRITION THROUGH THE LIFECYCLE<br/>DIGESTION, ABSORPTION AND NUTRITIONAL METABOLISM<br/>DIETARY AND NUTRITIONAL ASSESSMENT<br/>PUBLIC HEALTH AND EATING BEHAVIOUR<br/>NUTRITION RESEARCH PROPOSAL<br/><br/>**Specialisation Courses**<br/><br/>Choose one from the following:<br/>PUBLIC HEALTH NUTRITION SPECIALISATION<br/>CLINICAL NUTRITION SPECIALISATION<br/>OBESITY AND WEIGHT MANAGEMENT SPECIALISATION<br/>SPORTS AND EXERCISE NUTRITION SPECIALISATION<br/><br/>As part of their specialisation, all students complete a taught course and research proposal.<br/><br/>**Research Project**<br/><br/>PLEASE NOTE: THIS PROGRAMME DOES NOT LEAD TO STATE REGISTRATION IN DIETETICs