Dietetics and Nutrition - MSc

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Why study this course?

The Dietetics and Nutrition MSc is an intensive course suitable for graduates with a scientific background wishing to pursue a career as a dietitian.

 
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More about this course

Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition related problems at an individual and wider public health level. Dietitians use the most up-to-date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. (Ref: Role of Dietitians)

The course provides teaching and learning in food, nutrition, dietetics and relevant disease aetiology, pathology and management. Additionally, clinical skills, research skills and public health are embedded in the course.

London Met has state-of-the-art facilities including a simulated ward and outpatients department to help you develop your skills in clinical practice. Some specialist aspects of the course are delivered by guest lecturers who are experts within the field of health and nutrition and dietetics.

Through successful completion of the course, which includes three compulsory practice placements, you’ll develop the necessary knowledge and skills to provide eligibility to apply to the register of health professionals who meet the Health and Care Professions Council (HCPC) standards for training, professional skills and behaviour.

This is an accelerated programme to build on prior learning and provides a practical and sound scientific base in all the subjects necessary for a full understanding of the issues and concepts related to dietetics and nutrition. It helps you become a safe, effective learner and practitioner in all fields of dietetic practice.

Please note: You must complete the non-credit bearing placement modules to obtain the professionally accredited title award, Dietetics and Nutrition MSc. If you don't successfully complete these placement modules, you will be awarded the title, Food and Health Studies MSc.

Assessment

You'll be assessed through seminar and poster presentations, objective structured clinical examinations (OSCE), case studies, scientific reports, unseen examinations and in-class tests.

Professional accreditation

The course leads to eligibility to apply to the Health and Care Professions Council (HCPC) register of Health and Care Professions.

The course is accredited by the British Dietetics Association (BDA).

Fees and key information

Course type Postgraduate
Entry requirements View
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Entry requirements

You will be required to have:

  • a minimum of an upper-second class (2:1) honours degree in life science subjects
  • A level Chemistry and Biology both at grade C
  • English and Mathematics GCSEs at grade C (grade 4 from 2017) or above (or equivalent)
  • significant nutrition-related work experience (paid or voluntary) within a health or social care setting
  • an enhanced DBS check for the adult's and children's workforce
  • clearance for non-exposure prone procedures (EPP) by an approved occupational health service
  • passed an interview and demonstrate the values that promote compassion, dignity, and respect
  • attended at a dietetics career event

Suitable science degrees include:

  • biomedical science
  • human nutrition
  • nutritional science
  • biochemistry
  • physiology
  • human biology
  • pharmacology

A substantive component of biochemistry and human physiology is required in these degrees, including:

  • cell biology concerning cell structure and intracellular activities
  • concepts of cell theory
  • an understanding of the fundamentals of biological chemistry required for the study of biosciences at a higher level
  • key biochemical molecules and their role in cellular activities
  • physiological processes concentrating on the organ and systems level

Prospective students come from various different undergraduate science backgrounds are considered for the course. Due to the nature of this, it may mean that some of the required learning as covered in our entry requirements are missing. Common areas where students may have insufficient learning include biochemistry, cell biology, anatomy and physiology or microbiology.

All the following modules are offered from our Biomedical Studies MSc and can be completed as stand alone modules.

If your degree does not contain sufficient biochemistry, you could take the following module:

BM7103 Introduction to Clinical Biochemistry

If your degree does not contain sufficient cell biology you could take the following module:

BM7111 Introduction to Cell Biology

If your degree does not contain sufficient anatomy and physiology you could take the following module:

BM7110 Anatomy and Physiology in Health and Disease

If your degree does not contain sufficient microbiology you could take the following module:

BM7105 - Introduction to General Microbiology

Nutrition Science

Successful applicants should have studied nutrition science at Level 5 in their degree to a minimum of 15 credits. Applicants should understand the principles of nutritional science including macro and micro nutrients and their role in the diet, the nutritional composition of foods, and the links between diet and disease.

Prospective applicants who have not studied nutrition science at degree level are advised to take an additional 15 credits at Level 5 in nutrition to meet this requirement.

The University also offers an online course on the Fundamentals of Human Nutrition.

All applicants must be able to demonstrate proficiency in the English language. Applicants who require a Tier 4 student visa may need to provide a Secure English Language Test (SELT) such as Academic IELTS at level 7.0, with no individual component of less than 6.5. For more information about English qualifications, please see our English language requirements.

For further information and support about how to prepare your application and meet our entry requirements place visit our frequently asked questions webpage.

Modular structure

The modules listed below are for the academic year 2018/19 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.

Year 1 modules include:

  • This module currently runs:
    • autumn semester - Friday morning

    Module code: NF7044
    Module title: Assessment of Nutritional Status
    Teaching period: Autumn
    Required prior learning: Course entrance requirements
    This module focuses on the critical evaluation of the methodologies used in the assessment of nutritional status of individuals, groups and populations.
    Assessment: Will comprise of one piece of extended coursework (2500 words), where learners will appraise the relevant literature and present descriptive and analytical data from one large survey, such as the NDNS (data will be provided).
    To pass the module an aggregate mark of at least 50% must be obtained

    Read full details.
  • This module currently runs:
    • autumn semester
    • spring semester

    NF7P16
    Human Nutrition Dissertation
    Pre-requisites: Normally NF7015

    The aims of this module are to allow the learner to undertake a detailed piece of original research either by the empirical collection of data or an original secondary analysis of existing data.

    To build upon experience at undergraduate level and understanding of the research methodologies relevant to human nutrition and to demonstrate application of knowledge and skills developed through the Advanced Nutrition Research Techniques module. This module also aims to provide an opportunity for critical reflection of the research topic and self-reflection of learning, studying and research skills and knowledge.

    This module is designed for learners to undertake a substantial piece of research in the nutrition subject field. The research project is intended to build upon the taught modules of the award and is underpinned by the (NF7015) Advanced Nutrition Research Techniques module. The dissertation is designed to demonstrate synthesis of knowledge and skills developed throughout the award. As the largest piece of assessed work undertaken on the award, the dissertation will carry great significance with the assessment board as it will be seen as the clearest expression of the learners’ ability at postgraduate level.

    Assessment: Will comprise of project proposal (750 words), Dissertation (8000 words) and a viva voce of 20 minutes where learners will defend their research submission.
    To pass the module an aggregate mark of at least 50% must be obtained

    Read full details.
  • This module currently runs:
    • spring semester - Tuesday afternoon
    • spring semester - Tuesday morning

    Module code: NF7057
    Module title: Integrated Pathology for Dietitians
    This module aims to provide an appreciation of the genetic basis of inherited diseases and, wherever possible, relate disease phenotype to mutations in gene products or to aberrations in gene expression. The material covered emphasises how an understanding of human biology has advanced through the study of genetic diseases, explores the development of therapeutic strategies using up-to-date primary sources and discusses the latest technological innovations.
    It reviews knowledge of human pathology and develops understanding of the research interface, emphasizing the ability to evaluate, integrate and debate topical issues in aetiology, epidemiology or pathogenesis and treatment of disease.
    This module will provide learners with a critical understanding of the aetiology, pathology, medical, pharmacological and surgical management of a range of diseases including HIV, renal, liver, cancer and those of the GI tract and respiratory systems.
    Assessment: Oral presentation (15 minutes) (40%); Unseen exam (1.5 hours) (60%)
    This module forms an essential part of practice based learning preparation. Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

    Read full details.
  • This module currently runs:
    • autumn semester - Wednesday afternoon
    • autumn semester - Wednesday morning

    NF7039
    Nutrition Food Science and Catering
    Teaching period: Autumn
    Required prior learning: Course entry requirements apply
    This module will provide learners with a critical understanding of food safety legislation and practice and the effects of food production, preparation and processing on the nutrient content of food. Learners will also gain an in depth understanding of catering management and the use of nutritional standards in the public sector alongside other key aspects of food systems management. In addition to this learners will gain key professional skills including how to develop professional portfolios, key infection control practices and an in-depth understanding of research processes
    Assessment: Will comprise of: critical evaluation report (2500 words) and a portfolio (1500 words)
    Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

    Read full details.
  • This module currently runs:
    • spring semester - Monday afternoon
    • spring semester

    This module builds on the experiences from Practice based learning 1 and focuses on consolidating the skills and knowledge developed in preparation for undertaking Practice based learning 2 and 3.
    Semester: Spring and Summer
    Prerequisites: DI5W51 Practice based learning 1
    Assessment: Structured reflective account (700 words) Journal Club presentation (10 minutes). Written Case Study (700 words). Attendance (minimum of 80% ) - pass/fail
    This module forms an essential part of practice based learning preparation. Learners must obtain at least 50% to pass this module. In addition learners must normally obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.
    Brief Guidance Notes: This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that learners are sufficiently prepared for the demands of practice based learning 2 and 3

    Read full details.
  • This module currently runs:
    • autumn semester - Thursday afternoon
    • autumn semester - Thursday morning

    NF7058
    Postgraduate Clinical Dietetics 1
    This module focuses on the medical, surgical, pharmacological and dietary management of a range of conditions including obesity, diabetes, cardiovascular disease, allergic diseases and mental health. It also covers methods of nutritional support and infant, childhood and adolescent nutrition. Learners will learn how to undertake a nutrition and dietetic assessment and devise treatment plans. Learners will also learn how to facilitate learning through delivering structured education.
    Teaching period: Autumn period
    Required prior learning: MSc Dietetics and Nutrition course entry requirements apply
    Assessment: Assessment will comprise of: Case study (2000 words) (40%), In-class test (1.5 hours) (60%), Attendance (minimum of 80% and participation in facilitating the group education role play), Pass/Fail.
    This module forms an essential part of practice based learning preparation and learners are normally required to pass this before progressing to practice based learning 2 (DI6W52).
    Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

    Read full details.
  • This module currently runs:
    • spring semester - Friday morning
    • spring semester - Friday afternoon

    This module provides an opportunity for learners to further develop their understanding and practice of the dietary management of disease. It also enables learners to develop their skills in undertaking one to one consultations, through development of their communication skills and application of the Nutrition and Dietetic Care Process. This module forms an essential part of practice based learning preparation and provides an opportunity for learners to illustrate their understanding of the requirements by the Health and Care Professions Council, including the expectations of professional behaviour and demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession. Learners must pass this module before progressing to practice based learning 2 (Dietitians)

    The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s, Framework for Higher Education Qualifications. More specifically the module aims to develop key knowledge, skills and professional attributes required to implement the Nutrition and Dietetic Care Process for individuals with a range of clinical conditions.

    This module aims to provide learners with the qualities and transferable skills necessary for employment requiring: the exercise of initiative and personal responsibility; decision making in complex and unpredictable contexts; and, the learning ability needed to undertake appropriate further training of a professional or equivalent nature

    Read full details.
  • This module currently runs:
    • autumn semester
    • spring semester
    • summer studies

    Practice Based Learning 1 is a 2 week learning experience in dietetic practice providing the opportunity for learners to observe and begin to develop core skills in implementing the model and process for nutrition and dietetic practice with individuals in a variety of settings.
    All clinical practice based learning modules are undertaken in an approved dietetic setting which is primarily within an NHS organisation providing acute, secondary or community care. The purpose of the practical practice based learning component of the course is to develop the learner’s dietetic judgment based on the clinical decision making process, through a focus on the integration and practical application of the knowledge and skills learnt in the university setting.
    The practice based learning modules are a compulsory component of the course.
    If learners do not successfully meet the learning outcomes for all three practice based experiences, they will not meet the requirements for registration as a dietitian in the UK.
    The practice based learning modules provide opportunity for the learners to develop specific work skills and valuable professional relationships that prepare them for their future career as a dietitian.
    Brief Guidance Notes:
    • Where significant health problems have arisen an occupational health assessment will be required at any time prior to or during the practice based learning.
    • Student services are available to provide counselling and other support mechanisms as required. Learners will have to take action on advice from their practice based learning and university staff.
    • If learners have additional learning needs identified on practice based learning such as a requirement for maths study skills or have specific learning difficulties such as dyslexia or dyspraxia they will be required to take appropriate corrective action prior to their next practice based learning. Guidance and support will be offered by the university through the academic tutor (AT) and practice based learning tutor.
    • Learners who have requirements which impact on their ability to take up practice based learnings in particular locations (due to a protected characteristic as defined by the Equality Act (2010)) should register with the University’s Disability and Dyslexia Service as recommendations relating to reasonable adjustments made by this service will also be considered at the time the learner is selected for allocation. Practice based learnings have experience of managing additional needs and reasonable adjustments will be put in place.
    • Learners have the opportunity to indicate on their practice based learning application form any carer responsibilities which may impact their ability to take up specific practice based learnings. Learners must provide details of their carer responsibilities and provide supporting evidence to their practice based learning tutor prior to the point of allocation. Learners should outline clearly how their carer responsibilities impact on their practice based learning selection and what features are required of the practice based learning. Providing this information will not guarantee that the learner will be allocated to one of their preferences but the learner’s circumstances will be considered at the time the learner is selected for allocation.
    • This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that learners are eligible to apply to the register of health and care professionals on completion of BSc Dietetics and Nutrition/BSc Dietetics/PG Diploma/MSc Dietetics and Nutrition.
    • Learners are not usually eligible for a repeat attempt of Practice Based Learning 1. If an individual learner fails to achieve the learning outcomes of Practice Based Learning 1 the learner should be counselled and advised on an alternative course route. (refer to couse specific regulations within the relevant course specification)

    Read full details.
  • This module currently runs:
    • autumn semester
    • spring semester
    • summer studies

    Practice Based Learning 2 provides the opportunity for learners to build on their academic knowledge of nutrition and dietetics for individuals and groups in a range of environments. The learners will observe and practice the knowledge, skills and professional attributes required to implement the process for nutrition and dietetic practice with individuals and groups in a variety of settings.
    Learners will experience different ways of communicating with a variety of people and practice skills that they will use throughout their careers. The learners will also establish links with practising dietitians in the area. They will acquire and demonstrate a range of skills which will be assessed against the British Dietetic Association Curriculum Framework.
    All clinical practice based learning modules are undertaken in an approved dietetic setting which is primarily within an NHS organisation providing relevant patient care for example but not exclusively within acute, secondary, tertiary or community settings.
    The purpose of the practical practice based learning component of the course is to develop the learner’s dietetic judgment based on the clinical decision making process, through a focus on the integration and practical application of the knowledge and skills learnt in the university setting.
    The practice based learning modules are a compulsory component of the course.
    If learners do not successfully meet the learning outcomes for all three practice based experiences, they will not meet the requirements for registration as a dietitian in the UK.
    The practice based learning modules provide opportunity for the learners to develop specific work skills and valuable professional relationships that prepare them for their future career as a dietitian.
    Brief Guidance Notes:
    • Where significant health problems have arisen an occupational health assessment will be required at any time prior to or during the practice based learning.
    • Student services are available to provide counselling and other support mechanisms as required. Learners will have to take action on advice from their practice based learning and university staff.
    • If learners have additional learning needs identified on practice based learning such as a requirement for maths study skills or have specific learning difficulties such as dyslexia or dyspraxia they will be required to take appropriate corrective action prior to their next practice based learning. Guidance and support will be offered by the university through the academic tutor (AT) and practice based learning tutor.
    • Learners who have requirements which impact on their ability to take up practice based learnings in particular locations (due to a protected characteristic as defined by the Equality Act (2010)) should register with the University’s Disability and Dyslexia Service as recommendations relating to reasonable adjustments made by this service will also be considered at the time the learner is selected for allocation. Practice based learnings have experience of managing additional needs and reasonable adjustments will be put in place.
    • Learners have the opportunity to indicate on their practice based learning application form any carer responsibilities which may impact their ability to take up specific practice based learnings. Learners must provide details of their carer responsibilities and provide supporting evidence to their practice based learning tutor prior to the point of allocation. Learners should outline clearly how their carer responsibilities impact on their practice based learning selection and what features are required of the practice based learning. Providing this information will not guarantee that the learner will be allocated to one of their preferences but the learner’s circumstances will be considered at the time the learner is selected for allocation.
    • This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that learners are eligible to apply to the register of health and care professionals on completion of BSc Dietetics and Nutrition/BSc Dietetics/PG Diploma/MSc Dietetics and Nutrition.
    • Please refer to section 13: Description of assessment items for details of placement verification and procedures in the event of placement failure.

    Read full details.
  • This module currently runs:
    • spring semester
    • autumn semester

    Practice Based Learning 3 is a 14 week practice based learning providing the opportunity for learners to observe and develop core skills in implementing the dietetic care process with individuals, groups and organisations/ communities in a variety of settings.
    They will experience different ways of communicating with a variety of people and practice skills that they will use throughout their careers. The learners will also establish links with practising dietitians in the area. They will acquire and demonstrate a range of skills which will be assessed against the British Dietetic Association Curriculum Framework.
    All clinical practice based learning modules are undertaken in an approved dietetic setting which is primarily within an NHS organisation providing relevant patient care for example but not exclusively within acute, secondary, tertiary or community settings.
    The purpose of the practical practice based learning component of the course is to develop the learner’s dietetic judgment based on the clinical decision making process, through a focus on the integration and practical application of the knowledge and skills learnt in the university setting.
    The practice based learning modules are a compulsory component of the course.
    If learners do not successfully meet the learning outcomes for all three practice based modules, they will not meet the requirements for registration as a dietitian in the UK.
    The practice based learning modules provide opportunity for the learners to develop specific work skills and valuable professional relationships that prepare them for their future career as a dietitian.
    Brief Guidance Notes:
    • Where significant health problems have arisen an occupational health assessment will be required at any time prior to or during the practice based learning.
    • Student services are available to provide counselling and other support mechanisms as required. Learners will have to take action on advice from their practice based learning and university staff.
    • If learners have additional learning needs identified on practice based learning such as a requirement for maths study skills or have specific learning difficulties such as dyslexia or dyspraxia they will be required to take appropriate corrective action prior to their next practice based learning. Guidance and support will be offered by the university through the academic tutor (AT) and practice based learning tutor.
    • Learners who have requirements which impact on their ability to take up practice based learnings in particular locations (due to a protected characteristic as defined by the Equality Act (2010)) should register with the University’s Disability and Dyslexia Service as recommendations relating to reasonable adjustments made by this service will also be considered at the time the learner is selected for allocation. Practice based learnings have experience of managing additional needs and reasonable adjustments will be put in place.
    • Learners have the opportunity to indicate on their practice based learning application form any carer responsibilities which may impact their ability to take up specific practice based learnings. Learners must provide details of their carer responsibilities and provide supporting evidence to their practice based learning tutor prior to the point of allocation. Learners should outline clearly how their carer responsibilities impact on their practice based learning selection and what features are required of the practice based learning. Providing this information will not guarantee that the learner will be allocated to one of their preferences but the learner’s circumstances will be considered at the time the learner is selected for allocation.
    • This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that learners are eligible to apply to the register of health and care professionals on completion of BSc Dietetics and Nutrition/BSc Dietetics/PG Diploma/MSc Dietetics and Nutrition.
    • Please refer to section 13: Description of assessment items for details of placement verification and procedures in the event of placement failure.

    Read full details.
  • This module currently runs:
    • spring semester - Monday morning

    The aims of this module are introduce the concepts and principles used in public health and epidemiology, develop the learner’s understanding of contemporary and controversial issues in public health. Learners will appreciate the ethical implications involved in the application of nutritional information for public health and gain a clear understanding of factors affecting food choice throughout the lifecycle and across socioeconomic divide.
    Learners will learn the theory and application of public health and will understand the process of undertaking a public health nutrition strategy.
    Assessment:
    1. Report which will be a business case apply for funding to implement a public health project (2500 words) (50%);
    2. An evaluative poster and presentation of the public health nutrition component of practice based learning 3 (750 words) (50%) ; this will be due when learners return from practice based learning during the exam period of the Autumn semester of the learners’ second year.

    This module forms an essential part of preparation for practice based learning 3. Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components

    Read full details.

Modules for this course are to be confirmed. Please check back at a later date or call our course enquiries team on +44 (0)20 7133 4200 for details.

After the course

The Dietetics and Nutrition MSc will provide dietetic graduates with core knowledge and skills to enable individuals to work in a wide variety of areas such as public health and health promotion, the management of nutrition related disease and/or disease related malnutrition and in primary care managing dietary needs in long term health conditions.

Dietitians work as part of a team to manage the health and nutritional needs of individuals, communities and populations. Graduating from MSc Dietetics and Nutrition is the start of lifelong learning and an exciting and varied career in nutrition, health and disease management.

Additional costs

Please note, in addition to the tuition fee there may be additional costs for things like equipment, materials, printing, textbooks, trips or professional body fees.

Additionally, there may be other activities that are not formally part of your course and not required to complete your course, but which you may find helpful (for example, optional field trips). The costs of these are additional to your tuition fee and the fees set out above and will be notified when the activity is being arranged.

How to apply

Use the apply button to begin your application.

When to apply

Applications open in September and are accepted until mid-January. Compulsory interviews are held in March and applicants are informed of the decision following interviews in April.

The deadline for applications on this course is Friday 18 January.

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