Human Nutrition

Study mode:On campus Study type:Full-time Languages: English
Local:$ 6.91 k / Year(s) Foreign:$ 22.3 k / Year(s)  
92 place StudyQA ranking:3895 Duration:12 months

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Why Glasgow?

* Students 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.

* This MSc is unique in the UK in providing four different specialisation areas Public Health Nutrition, Clinical Nutrition, Obesity & Weight Management and Sports & Exercise Nutrition.

* If you are passionate about nutrition and keen to learn through an in-depth, evidence based, critical approach and enthusiastic about specialising in a particular area - public health nutrition, clinical nutrition, obesity and weight management or sports and exercise nutrition, then this programme is for you.
* 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, and current Glasgow academics continue to make important contributions in the field of Nutrition.
* This programme has a truly global reach, taught by international staff and external experts, offering great flexibility to suit individual student needs.
* 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. You will learn how to develop a substantial research proposal as a team, gaining valuable skills for future employment.
* After completing this programme you will have gained valuable understanding and a range of skills for interdisciplinary working and for interpreting nutrition research.
* Our staff are highly trained, enthusiastic and experienced. The staff and University environment are very supportive: feedback from past students emphasises the dedication, approachability and enthusiasm of the programme team.
* The MSc (Med Sci) Human Nutrition is accredited by the Association for Nutrition. All graduates will be eligible for 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. For more information, please see ProjectsSubject to satisfactory results, students progress on to a research project in the area of their specialisation. A range of projects are available; some take place with academics from the programme team whilst others take place out in the field. Depending on students abilities, skills they wish to develop and their interests, projects can take place in the laboratory, in a hospital setting, out in the community or can be more theoretical. Students are encouraged to be proactive and independent in their project work.
Some examples of recent projects are shown below.

* Are the effects of moderate exercise on appetite and plasma ghrelin influenced by energy status
* Diet and body composition of professional football players
* Effect of creatine supplementation on exercise metabolism and performance in the heat
* The effects of hyperhydration on running economy of endurance trained runners.
* The impact of two exercise programmes with similar energy expenditure and intensity but different frequency on fat oxidation and cardio respiratory fitness
* Glycerol and creatine supplementation with and without glucose: impact on health risk factors
* Is iodine important in pregnancy? Knowledge, awareness and attitude from mothers and midwives
* Commercial baby foods: an exploration of feeding practices in Glasgow
* Public perception of traditional and "balanced" / "healthy" ready-meals
* Evaluation of HALFF Heart Hub, a community programme working on CVD risk reduction
* Food Banks in Lanarkshire: a mapping exercise
* How do preferences for vegetables as a toddler track into childhood
* Nutri-epigenetic mechanisms involved in mediating the health benefits of olive oil supplementation
* Alternative and fad diets in cancer on WWW; evaluation of websites, evidence and potential consequences
* Gut microbiota metabolic activity in children with obesity of different aetiology
* Low protein staple foods, nutritional status and disease management in children and adults with phenylketonuria (PKU)
* Quality of life in children on restrictive diets
* Accidental risk of exposure in food allergens in pre-packed meals
* A Longitudinal Observational Study of vitamin E Concentrations in the Critically Ill Patient
* Energy and nutrient intake of hospitalised elderly patients
* Quantitative dietary advice vs the plate model: a pilot study in overweight and obese employees
* BMI changes in rheumatoid arthritis patients
* Survey of young adults: opinions on the overweight and obese
* Effectiveness and efficiency of family-based weight management programme targetting children 2-15 years, POST funded by NHS
* What motivates individuals to lose weight and what are their perceived barriers to successful weight loss/weight maintenance?
* Objective measurement of behavioural components of NEAT in pre-school children
* In vitro glycation of proteins with different compounds

Some students continue working in their project area after their MSc and this has in some cases led to publications.

Career Prospects

Graduates are well placed for a variety of employment opportunities in the food and health industries, public health, research, health promotion, food policy, the media and relief/development work in less developed countries. There is an expanding role for high quality nutritionists in all these sectors. The programme is intended to meet this demand. This course provides a sound basis from which to apply for employment in advisory positions in industry or government agencies, to undertake professional training in dietetics, or for further doctoral-level research training for academic or teaching careers.

A high proportion of our graduates go on to complete PhDs in Glasgow or other high quality institutions across the world. Careers of some of our recent graduates include:

* Weight management consultant
* Researcher, MRC nutrition research facility
* Nutritionist, Dribble Delights
* Assistant project worker, Angus Healthy Happy Communities
* Research Associate, Nutritional Biochemistry (U. of Glasgow)
* Nutrition Society of China officer
* Project administration, Action Against Hunger, Canada
* Private Nutrition clinic, Greece
* Nutrition Researcher, Kenya
* Lecturer in Clinical Nutrition (U. of Glasgow)
* Research Fellow on Eating Behaviour (U. of London)
* Development Worker, High Five for Fruit, Lanarkshire Community Food and Health Partnership
* Nutritionist, North Lanarkshire Council
* Food & Health Alliance Co-ordinator, NHS Health Scotland
* Nutrition Consultant, FAO Rome
* Programme Officer, Food & Health Alliance, NHS Health Scotland
* New Product Development Project Manager, Kinnerton Confectionery Ltd
* Intervention worker on prevention of childhood obesity, National Institute of Perinatology, Mexico
* Nutrition Adviser, Scottish Consumer Council
* Milton Community Food Project Officer, North Glasgow Healthy Living Community
* Emergency Nutrition Worker, Action Against Hunger, GOAL

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. You will have the knowledge and experience necessary for engaging in and contributing to current issues in the field of human nutrition. An additional research component allows the development of valuable skills for practising and interpreting nutrition research.

The teaching programme is given in the form of lectures, practical sessions, debates, case studies, team work tasks, self-directed learning, seminars and tutorials. Additional material and electronic resources such as quizzes, online chats and teaching videos are available on moodle, the Universitys virtual learning environment, to support and enhance students learning experience.

Core courses

* Food and nutrient requirements and nutrition through the lifecycle
* Digestion, absorption and nutritional metabolism
* Dietary and nutritional assessment
* Public health and eating behaviour.

Specialisation courses, one from the following

* Public health nutrition
* Clinical nutrition
* Obesity and weight management
* Sports and exercise nutrition.

As part of their specialisation, all students complete a taught course and research proposal.

Research Project

Subject to satisfactory results, students progress on to a research project in the area of their specialisation. The project is presented as a written report in the form of a scientific paper for assessment in August and may also provide the basis for publication and presentation at scientific meetings.

Transferable Skills

This programme includes a range of training in transferable skills.

* Learning techniques
* Communication
* Presentation
* Literature searching
* Academic journal review
* Statistics and data handling

Core courses Food and Nutrient Requirements and Nutrition through the Lifecycle
Course Leader Dr Alison Parrett

This course provides a detailed overview of the structure, function, sources and requirements of nutrients. Food safety, food additives, genetically modified foods, food labelling and other key issues are discussed and debated. Students will also gain an evidence based understanding of the nutritional requirements at each stage of life and their relation to developmental and health risks.

Assessment - Examination comprising essay and data handling questions.

Digestion, Absorption and Nutritional Metabolism
Course Leader - Professor Christine Edwards


This course provides students with an understanding of the processes of digestion, absorption and nutrient metabolism and how they relate to nutrition and health. The post absorptive metabolic processes and their impact on lipoprotein metabolism and other biomarkers of cardiovascular disease risk will be discussed. Students are introduced to the importance of energy expenditure and discuss methods for estimation and measurement of energy expenditure.

Assessment - Examination comprising essay and data handling questions.

Dietary and Nutritional Assessment
Course Leader Dr Alison Parrett


This course will train students to carry out dietary assessment and discuss the strengths and limitations of different methodologies and their appropriate use in different settings. Students will consider the principles of nutritional assessment using anthropology, biochemical, and functional tests and consider the evidence for their strengths, limitations and appropriate use.

Assessment examination and dietary analysis report

Public Health Nutrition and Eating Behaviour
Course Leader - Dr Ada Garcia


The course discusses the factors which influence food choice and eating behaviour, presents the fundamental principles of nutritional epidemiology and public health nutrition and reviews the evidence for the role of diet and exercise in the cause and prevention of chronic conditions including cancer and cardiovascular disease.

Assessment examination and course work

Core recommended reading

* Introduction to Human Nutrition 2nd Edn (Eds Gibney, Lanham-New, Cassidy, Vorster 2009)
* Nutrition and Metabolism 2nd Edn (Eds Lanham-New, Macdonald, Roche 2011)
* Public Health Nutrition (Eds Gibney, Arab, Margetts 2004)
* Metabolic Regulation: A Human Perspective (Eds Frayn 2003)
* Dietary reference values for food, energy and nutrients for the Uk (DoH 1991).

Students will also be expected to read relevant reports and peer-reviewed articles.

Specialisation courses Students have the option to specialise in their particular area of interest. Subject to satisfactory completion of the taught components, students then progress to a research project within their specialisation.

Public Health Nutrition Specialisation
Course Leader - Dr Ada Garcia


This course provides students with the skills required to conduct a needs assessment and plan, implement and evaluate a nutrition intervention. Students have the opportunity to work as a member of a project team. Students following the Public Health Nutrition route will have the knowledge and expertise to perform the competencies of Public Health Nutritionist, as described by Nutrition Society in 2007. This route is accredited by the Association for Nutritionists (AfN) and graduate can become Associated Registered Public Health Nutritionists (ARPHN).

Recommended Reading

Students will be expected to read relevant reports and peer-reviewed articles and websites.

Clinical Nutrition Specialisation
Course Leader - Dr Konstantinos Gerasimidis


This courses trains students to obtain and critically evaluate the scientific evidence, and thus master the principles of disordered nutrition in the aetiology of disease, as a consequence of disease, and in the management of disease (including primary nutritional disease). Students also learn skills, which with experience will lead to competency in the identification of at-risk patients whose nutritional status should be assessed, and in the practical assessment of nutritional status.

Recommended Reading

* Clinical Nutrition (edited by M J Gibney, M Elia, O Ljungqvist, 2005)

Students will also be expected to read relevant reports and peer-reviewed articles.

Sports and Exercise Nutrition Specialisation
Course Leader - Dr Dalia Malkova


This course provides students with an evidence based understanding of the role and importance of Nutrition in Exercise and Physical Performance. Students have the opportunity to critically review and discuss recent literature in Sports and Exercise Nutrition.

Recommended Reading

* Clinical Sports Nutrition (3rd Edition) (edited by L Burke, V Deaking. 2006).

Students will also be expected to read relevant reports and peer-reviewed articles.

Obesity and Weight Management Specialisation
Course Leader - Dr Catherine Hankey


This course provides students with the skills to obtain, and critically evaluate, the scientific evidence on overweight/obesity, its aetiology, its health consequences and its prevention and management and competencies in patient assessment, diet design and delivery, monitoring and audit for service improvement.

Recommended Reading

* ABC on Obesity 2007

Students will be expected to read relevant reports and peer-reviewed articles

An Honours degree in a suitable science subject, or an ordinary degree in a highly relevant subject such as nutrition or dietetics from an institution recognised by the University Court.You are required to provide two references, a full degree transcript and a personal statement with your application. Further information regarding academic entry English Language Requirements IELTS band: 6.5 CAE score: (read more) Cambridge English: Advanced (CAE) is part of the Cambridge English suite and is targeted at a high level (IETLS 6.5-8.0). It is an international English language exam set at the right level for academic and professional success. Developed by Cambridge English Language Assessment - part of the University of Cambridge - it helps you stand out from the crowd as a high achiever. 75 (Grade B) TOEFL iBT® test: 92 IMPORTANT NOTE: Since April 2014 the ETS tests (including TOEFL and TOEIC) are no longer accepted for Tier 4 visa applications to the United Kingdom. The university might still accept these tests to admit you to the university, but if you require a Tier 4 visa to enter the UK and begin your degree programme, these tests will not be sufficient to obtain your Visa. The IELTS test is most widely accepted by universities and is also accepted for Tier 4 visas to the UK- learn more.
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