Dietetics

The overall aim of the pre-registration MSc Dietetics programme is to provide science graduates with core knowledge and professional competencies to practice as a dietitian, while also developing advanced research skills. Registered dietitians are qualified and regulated health professionals who assess, diagnose, and treat diet and nutritional problems. Dietitians use the most up-to-date research on diet and health, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices.

This full-time 20-month taught programme builds on prior learning and provides students with a practical and scientific understanding in the study of food and nutrition, and the effect of diet and health on wellbeing. Dietetic practice placement is integral to this programme and is undertaken in an approved setting in Northern Ireland for 28 weeks.

Work placement / study abroad
Practice based learning is an integral part of this programme. Placements are generally undertaken within hospital and/or health care Trusts in Northern Ireland and are approved by the University. Students are allocated placement locations and all are approved by the University.

Placements are unpaid and full time (37 hours/week). Practice based learning settings are approved by HCPC therefore graduates from this programme are eligible to apply for registration with the Statutory Regulator for Dietitians, the HCPC. The course is also accredited by the British Dietetic Association.

For further course details please see "Course Web Page" below.

Year one
Dietetics Professional Practice GT
This module uses formal teaching methods incorporating practical and skills based learning to prepare the students for practice-based learning experiences and for a professional career.

Applied Nutrition
This module discusses nutrition through the life-cycle, nutritional assessment, the aetiology, prevention and dietary treatment of common nutrition related diseases and nutrition support.

Biochemistry and Molecular Approaches to Nutrition
This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.

Diet and Disease
This module builds on the concepts developed in module NUT801 Applied Nutrition in semester 1, and provides an integrated study of the role of diet and nutrition interventions in the treatment and management of disease. It explores the rationale for and application of dietary interventions for service users with specific diseases and the means of evaluating dietary and health outcomes. This knowledge is integrated with an understanding of the medical aspects of common disease states

Public Health and Nutrition Behaviour
This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour and the practical application of these to public health issues. 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 in influencing food choices

Research Methods and Biostatistics for Nutritional Sciences
This module provides the foundation for research methods for nutritional sciences. The design of experimental investigations and the use of statistical methods are discussed. The module requires the completion of computer sessions, a critical evaluation of published literature and development of the research project proposal, problem-based assessments; issues relating to research governance and research commercialisation are included.

Nutrition Research Project
This module provides the student with experience in research at MSc level in a selected area in human nutrition through conducting an independent research project under supervision. The experience will enable the student to develop effective research skills and competencies involving: the retrieval and critical evaluation of relevant scientific literature; formulation of an appropriate research question to be addressed; the planning and execution of an independent nutrition research project; the analysis, interpretation and critical synthesis of the results; the presentation of research findings to a scientific audience; the preparation of scientific papers in a format and standard suitable for publication in a nutrition journal.

Nutritional Assessment, Recommendations and Requirements
This module will introduce the principles of nutrition assessment. It will review the anthropometric, biochemical and dietary assessment methodologies, including the advantages and limitations of each.

Nutritional Metabolism in Sports and Exercise
This module is optional
This module provides 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.

Nutrition and Health Claims in the UK and Europe
This module is optional
This module provides students with an appreciation of the complexity of Nutrition and Health Claims Regulation (Regulation 1924/2006). The evolution of claims globally, the process of authorisation and scientific substantiation of claims for the UK and European markets, and contentious issues with regard to legal and regulatory aspects of claims will be explored.

Nutritional Controversies
This module is optional
Available evidence linking diet and disease is often conflicting. This module enables nutritionists to appreciate the current consensus of scientific opinion on specific nutrition issues which are particularly controversial. The emphasis is on student-centred enquiry into controversial issues and critical analysis of relevant scientific evidence in oral/online and written assignments.

Food Science & Microbiology
This module is optional
The module provides an integrated overview of food science and microbiology including the structure of major food components, processing and elements of food microbial safety. Students are introduced to some commercial constraints relevant to the large-scale production of food that is affordable, palatable and safe.

Year two
Dietetics Practice-Based Learning 1
This is a 14-week practice-based learning module within a dietetics department approved for training learners, incorporating tutorials and seminars as appropriate. It will allow learners to begin developing the skills and knowledge required for safe and effective dietetic practice.

Dietetics Practice-Based Learning 2
This module is a 14-week practice based module within an integrated health care setting and/or public health environment approved for training dietetic learners. This module incorporates practical experience with solution-focused tutorials and seminars using model and process for nutrition and dietetics practice to integrate theory and practice. It will allow learners to demonstrate competency in the skills and knowledge required for effective and safe dietetics practice with transferable employability skills to work in a patient-centred manner to demonstrate clinical competency and become a competent practitioner who can deliver effective, evidence-based and quality-driven care.

Clinical Competency in Dietetics
This module requires students to demonstrate clinical competence in dietetics by the application of clinical reasoning and integration of academic and practice based learning knowledge to provide evidence of safe and effective dietetic clinical practice.

Professional Competency in Dietetics
This module allows postgraduate students to demonstrate competence in professional dietetics practice by the integration of academic and practice-based learning modules completed throughout the course.

To apply to our postgraduate taught programmes, you must meet the University's General Entrance Requirements and any course-specific requirements.

These vary depending on the course and are detailed online.

Applicants are required to have achieved BSc Hons Science degree, 2:1 classification which contains a substantive component of biochemistry and physiology or equivalent related science subjects which demonstrate an understanding of the fundamentals in biosciences and also have studied research skills and methodology within a previous degree or demonstrate their ability to undertake the course through the accreditation of prior experiential learning.

If English is not your first language this course requires a minimum English level of IELTS (academic) 6.0 with no band score less than 5.5, or equivalent.

Visit ulster.ac.uk/englishrequirements for more details

This course is currently not available to international (non-EU) students.

For full entry requirements please see "Course Web Page" below.

Your Application
Application is through the University's online application system (see "Application Weblink" below).

Closing date is 15th January annually.

20 months full-time.

Year of entry: 2020/21

Postgraduate Information Session 26 March 2020
Register at: ulster.ac.uk/pg-information-events

Career options
The academic content of the programme together with the experience gained from practice based learning leads to excellent employment opportunities. There are excellent opportunities for graduate dietitians in hospitals, community or public health as well as the food industry, research, sports or to pursue a higher research degree (PhD) in the area of human nutrition.