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Health and Life Sciences Department of Sport and Health Sciences Nutrition is the key to good health, but there is growing concern over our diet and future problems which stem from it. Obesity, type 2 diabetes and cardiovascular disease are becoming more prevalent around the globe, causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common. The course details the science behind the nutritional requirements of humans from pre-conception to old age and how we can best eat a balanced diet. It also emphasises the specific problems of international nutrition and their global implications. It is suited to graduates with a background in the biological sciences, including those who work in non-governmental organisations, international agencies or the food and beverage industries. Applications are encouraged from UK, EU and overseas students who have an interest in acquiring expertise in nutrition, and for graduates who wish to pursue careers as nutritionists. Course content MSc students are required to complete 180 M-level credits, ie all the following modules. PGDip students are required to complete 120 M-level credits, ie all modules excluding the Research Project. Human Nutrition (20 M credits) examines: * the nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide * the critical assessment of dietary reference values, nutrient intake and food composition databases * nutritional needs and problems throughout the life cycle. Food Science (20 M credits) covers: * the properties of food components and their role in foods * the measurement of food quality, including nutritional composition and manipulation, sensory and physical attributes, and microbiological aspects of food production and preservation * the relationship between food and nutrition, the role of functional foods and new product development of foods with modified nutritional properties. Research Methods (20 M credits) provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation. Assessment is by coursework only. Nutrition, Physical Activity and Health (20 M credits) examines the relationships between nutrition, physical activity and health and disease in humans. In particular, the influence of diet and physical activity on cardiovascular disease, diabetes, cancer and obesity will be considered along with counselling and goal-setting for diet, nutrition and exercise. International Nutrition (20 M credits) covers nutrition in the context of world health. It examines current international nutrition problems and their social context in developing countries, together with their treatment and prevention. It is oriented to a practical approach for their control. The subject gives emphasis to mother and child health and nutrition. Current Research in Sport, Exercise and Nutrition (20 M credits) explores contemporary research in nutrition and sport and exercise. The class will promote discussion of latest findings from peer-reviewed journals through directed and independent reading of relevant literature. Research Project (60 M credits) involves original research in the study of a specific topic in nutrition. The choice of topic is by negotiation between the student and an appropriate member of teaching staff acting as supervisor. We offer a range of courses to help you meet the academic and English language entry requirements for this course and also familiarise you with university life. You may also be able to apply for one student visa to cover both courses. Take our Pre-Master's course to help you to meet both the English language and academic entry requirements for your master's course Take our University English course to help you to meet the English language requirements of your ma
Health and Life Sciences Department of Sport and Health Sciences Nutrition is the key to good health, but there is growing concern over our diet and future problems which stem from it. Obesity, type 2 diabetes and cardiovascular disease are becoming more prevalent around the globe, causing increasing public health problems in all sectors and ages, especially among the young and the elderly. On the other hand, in some areas of the world deficiency diseases and malnutrition are common. The c...