Public Health Nutrition MSc

 

Course Code

HLST225

Location

Coventry University (Coventry)

 

Study mode

Full-time
Part-time

Duration

1 year full-time
2 years part-time

Start date

September 2022
January 2023


Course overview

Study level: Postgraduate

The Public Health Nutrition MSc is designed to give you the opportunity to consider public health nutrition dilemmas by leading a culture that engages a shared responsibility for health.

This course aims to ensure graduates have the knowledge and skills to enable them to work in public health nutrition.

  • It aims to provide you with foundational skills and knowledge across the three pillars of public health: prevention, protection, and promotion, as well as underpinning knowledge of nutrition science and metabolism, disease prevention and the wider determinants of health.
  • The course brings together the science of nutrition, consultancy and creativity to expand your horizons beyond the more traditional approaches to public health nutrition.
  • It aims to equip you with the confidence and skills to become entrepreneurs within the highly competitive nutrition sector.
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Global ready

An international outlook, with global opportunities

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Teaching excellence

Taught by lecturers who are experts in their field

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Employability

Career ready graduates, with the skills to succeed

Why you should study this course

  • The Public Health Nutrition MSc aims to equip you to consider public health nutrition dilemmas by leading a culture that engages a shared responsibility for health, developing organised efforts to promote and maintain nutrition-related health / wellbeing and encourage the informed choices of society.
  • The course journey focuses on methods to assess health needs of populations, deliver disease prevention programmes, design health interventions, behaviour change techniques and disseminating evidence based public health nutrition information through a variety of media, communications, creative thinking and leadership strategies.
  • You will have the opportunity to develop health promotion campaigns/projects as part of the course.
  • Develop organised efforts to promote and maintain nutrition-related health and wellbeing.
  • The changes within the public sector means that it is important that students are made aware of and appreciate the opportunities available to them in the private sector and the value of their transferable skills. This is addressed through the development of their own business plan and through the CMI module; upon successful completion of this module you can also gain a postgraduate Certificate in Strategic Management and Leadership Practice.

Accreditation and Professional Recognition

This course is accredited1 and recognised by the following bodies:

Chartered Management Institute logo

Chartered Management Institute (CMI)

As part of this course, you will undertake a professional development module which is currently accredited by the Chartered Management Institute for the 2022-23 intake. Upon successful completion of this module, you will gain the CMI Level 7 Certificate in Strategic Management and Leadership Practice at no additional cost.


Memberships

Association for Nutrition

To benefit international employment and allow students to apply for registration as Associate Nutritionists via Portfolio with the Association for Nutrition UK. This course has been designed and mapped to meet the Association for Nutrition (AFN) core competencies (2017).

It has also been mapped against the following competencies and frameworks:

  • The Public Health Skills and Knowledge Framework (PHSKF 2013)
  • The World Public Health Nutrition Associations Core Competencies (2012)

I had a taste for further study

Public Health Nutrition MSc student Tasnim Zannat from Bangladesh shares her experience of studying her postgraduate course at Coventry University.

Tasnim's story
Headshot of Tasnim Zannat

What you'll study

All modules are mandatory

Modules

  • This module is designed to provide you with the opportunity to develop a comprehensive knowledge and critical understanding of the science of human nutrition and metabolism. Concepts of nutrient/dietary adequacy and dietary guideline development will be critically considered and an international perspective will be used to critically explore dietary guidelines and nutrient requirements through the lifecycle.

    Compulsory

  • The aim of this module is to give you the chance to stretch your understanding beyond nutritional requirements based on physiological need, to explore the impact of cultural, social, psychological, religious and spiritual needs on eating behaviour and nutritional intake. Concepts relating to food choice and theories of behaviour change will be considered and applied to the role of nutritional practice with individuals and within public health.

    Compulsory

  • This module allows you the opportunity to consider and critically evaluate policy decisions that drive public health nutrition actions. The consideration of social determinants of health and how policy contributes to health equity or inequality will be examined. You will explore how to plan and conduct health needs assessments (with nutrition focus) and how to include hard to reach groups in this process.

    Compulsory

  • Successful completion of this module introduces you to potential opportunities to influence public health nutrition and engage with the public through media and by making an impact in the retail and service industry. It aims to achieve this through using journalism as a channel of communication and by encouraging you to use your entrepreneurial skills to explore creating and bringing to life a new business idea.

    Compulsory

  • This module introduces and considers public health nutrition approaches to disease prevention. You will have the opportunity to critically review nutrition and lifestyle factors and how they may contribute to disease and evaluate preventative strategies targeted towards nutritional and lifestyle interventions. You will have the chance to critically review group / population based nutritional interventions, nutritional screening and nutrient based or food based nutritional standards / guidelines and their suitability for population-based disease prevention.

    Compulsory

  • The focus of this module is to provide an overview of the key approaches to designing practice healthcare research. It will consider the theoretical and philosophical underpinnings of research and critically appraise different design and methodological approaches used in health, social sciences and their related fields of practice. The module will give you the opportunity to develop your ability to prepare a detailed research proposal relevant to your field of academic study, area of professional practice or service improvement area. The importance of ethical, social, legal, political and economic aspects of research studies will be considered.

    Compulsory

  • This module aims to provide you with a framework of knowledge and understanding of how to effectively lead and develop people in organisations for better health and wellbeing using a range of approaches whatever the master’s degree of specialisation they elect to follow. You will explore, for example, the influence and impact of leadership theories, culture and the impact of health and wellbeing on organisational performance in different types of organisational scenarios. You will appraise contemporary approaches for the creation of healthy work systems with emphasis placed upon modern-day methods and the role and skills of leaders in coaching and mentoring.

    Compulsory

  • This dissertation module is designed to allow you the opportunity to undertake an in-depth individual study in an area of interest relevant to your practice which will demonstrate research at an advanced level. The study will be supervised but independently undertaken. Within the study you will be expected to demonstrate understanding of the research process including ethical, theoretical and methodological issues associated with the subject and demonstrate critical evaluation. It aims to build on the foundation provided by previous modules on the course.

    Compulsory

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.


How you'll learn

The course attracts students from a number of different professional backgrounds from the UK and internationally and therefore the teaching and learning across the course aims to reflect this. The course team aim to foster an environment whereby experiences of public health, nutrition, health and disease are shared within the classroom to create a community of students that can understand their differences. We believe that this creates confident graduates who should have the ability to work nationally and internationally with cultural sensitivities, upon successful completion of this course.

This course can be offered on a part-time basis. Whilst we would like to give you all the information about our part-time offering here, it is tailored for each course each year depending on the number of part-time applicants. Therefore, the part-time teaching arrangements vary. Request further information about part-time study.


Teaching contact hours

Most modules run over 13 weeks involving 2-3 hours taught time per week. The contact hours may be made up of a combination of face-to-face teaching, individual and group tutorials, and online classes and tutorials.

As an innovative and enterprising institution, the university may seek to utilise emerging technologies within the student experience. For all courses (whether on-campus, blended, or distance learning), the university may deliver certain contact hours and assessments via online technologies and methods.

In response to the COVID-19 pandemic, we are prepared for courses due to start in or after the 2022/2023 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.


Assessment

This course will be assessed using a variety of methods which will vary depending upon the module.

Assessment methods include:

  • Exams
  • Group work
  • Presentations
  • Individual Assignments

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.


International experience opportunities

The course aims to recruit students with different world views and experiences and allows them the opportunity to build their own identity as both a student and a future public health nutrition professional. Modules are aimed at exploring nutrition issues nationally and internationally drawing on the experiences of the multinational and multicultural cohorts the course usually attracts. The peer-to-peer opportunity of learning between students of differing nationalities is designed to strengthen the internationalisation of the course. Assessment case studies are designed to include intercultural aspects which should equip you to work at a national and international level.


Entry requirements

An Honours degree in a Nutrition/Dietetic/Health Science/ Sports and Exercise Science undergraduate course – and students will normally have achieved a second class (2:2) classification or above, or equivalent qualification.

Applications from students who do not meet the above entry requirements may be considered, but their degree and experience will be assessed for appropriate content by the Course Director.

We recognise a breadth of qualifications; speak to one of our advisers today to find out how we can help you.

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An Honours degree in a Nutrition/Dietetic/Health Science/ Sports and Exercise Science undergraduate course – and students will normally have achieved a second class (2:2) classification or above, or equivalent qualification.

Select your region to find detailed information about entry requirements:

You can view our full list of country specific entry requirements on our Entry requirements page.

Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.

Applications from students who do not meet the above entry requirements may be considered, but their degree and experience will be assessed for appropriate content by the Course Director.

English language requirements

  • IELTS: 6.5 overall, with no component lower than 6.0

If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course. 

For more information on our approved English language tests visit our English language requirements page.

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Fees and funding

2022/23 Tuition fees

Student Full time Part time
UK £10,600 per year Not available
International £16,950 per year Not available

For advice and guidance on tuition fees3 and student loans visit our Postgraduate Finance page.

We offer a range of International scholarships to students all over the world. For more information, visit our International Scholarships page.


Facilities

Our aim is to offer you sector-leading facilities4

Super Lab

SuperLab

The Alison Gingell building contains a state-of-the-art SuperLab, capable of holding up to 270 people at once. The lab's facilities include equipment for microscopy, DNA analysis and forensic testing.

Hospital Wards

Hospital Wards

We have two fully-equipped mock hospital wards, each containing 4 beds. The wards are built to NHS standards and contain moveable beds, first aid equipment and patient monitoring tools.

Strength and Conditioning suite

Strength and Conditioning Suite

Our multi-purpose suite is equipped with multiple Olympic lifting platforms, a 20m gait analysis track, an anti-gravity treadmill and even a 3D motion capture system!


Careers and opportunities

On successful completion of the course a student will be able to:

  • Critically understand the underpinning science of nutrition and its application to promote health behaviour change in populations and groups.
  • Use knowledge of food and nutrition, epidemiology and disease risk to critically analyse and interpret community or population nutrition needs and to evaluate how this relates to public health nutrition policy and practice.
  • Comprehend public health research and policy in order to critically appraise and evaluate the research or policy considering rigour, generalizability theoretical concerns and practical issues.
  • Self-reflect regarding professional development and be aware of legal and ethical obligations involved in practicing as a public health nutritionist.
  • Critically consider global health issues and evaluate the importance of cultural sensitivity and sustainability within public health settings and other professional contexts.
  • Critically evaluate the principles for leading and developing people and a culture of organisational health and wellbeing.
  • Integrate knowledge and understanding from the disciplines of public health, nutrition and psychology of behaviour change to identify or propose solutions through research, creative media, public health and commercial outputs.
  • Justify choice of research design and methods to investigate (under supervision) a research question or hypothesis of relevance to public health nutrition and present this in a way that would stand up to critical review and scrutiny in academic and professional settings.

Public health nutritionist graduates may work in a variety of settings to improve or enhance public health through the prevention and secondary prevention of nutrition and diet related diseases.

Government and local government, health authorities and hospitals, charities and Non-Governmental Organisations (NGOs) all employ public health nutritionists. The food industry including manufacturers and retailers utilise public health nutritionists to facilitate social responsibility or to gain a competitive advantage through using nutrition as a unique selling point. Successful completion of this master’s could also act as a launchpad for further academic study including PhD.


How to apply

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  • 1Accreditations

    The majority of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery.

    2UK and international opportunities

    Please note that we are unable to guarantee any UK or International opportunities (whether required or optional) such as internships, work experience, field trips, conferences, placements or study abroad opportunities and that all such opportunities may be subject to additional costs (which could include, but is not limited to, equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas), competitive application, availability and/or meeting any applicable travel COVID and visa requirements. To ensure that you fully understand the visa requirements, please contact the International Office.

    3Tuition fees

    The University will charge the tuition fees that are stated in the above table for the first Academic Year of study. The University will review tuition fees each year. For Home Students, if Parliament permit an increase in tuition fees, the University may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation.

    For International Students, we may increase fees each year but such increases will be no more than 5% above inflation. If you defer your course start date or have to extend your studies beyond the normal duration of the course (e.g. to repeat a year or resit examinations) the University reserves the right to charge you fees at a higher rate and/or in accordance with any legislative changes during the additional period of study.

    4Facilities

    Facilities are subject to availability. Due to the ongoing restrictions relating to COVID-19, some facilities (including some teaching and learning spaces) may vary from those advertised and may have reduced availability or restrictions on their use.

    Student Contract

    By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the university. The 2022/23 Contract is currently being updated so please revisit this page before submitting your application. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the university will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the university.