MSc in Applied Human Nutrition

Study modules

Compulsory modules

• Fundamentals of Human Nutrition (20 credits)
  This module provides a comprehensive overview of the different nutrients required by humans throughout the life cycle and their sources in food in the UK and worldwide. It also critically evaluates methods used to assess nutrient intake at an individual and population level. The relationship between lifestyle and body composition will also be covered.
• Food Science (20 credits)
  This module covers the properties of food components and their role in foods. It specifically addresses the measurement of food quality (including nutritional composition and manipulation), sensory and physical attributes, microbiological aspects of food production and preservation, new product development and the role of functional foods.
• Research Methods (20 credits)
  This module provides a foundation and training in fundamental research methods, from literature searching, experimental planning and design to data analysis and presentation.
• Nutrition, Physical Activity and Health (20 credits)
  This module examines the relationships between nutrition, physical activity and health outcomes 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.
• Global Nutrition and Public Health (20 credits)
  This module covers nutrition in the context of world health. It examines current global nutrition problems and their social context in low-income 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.
• Health Promotion and Professional Practice Across the Lifespan (20 credits)
  This module explores the concept of health promotion and where it originated from through goal setting for diet, nutrition, and exercise in health and disease. The class will develop students to act as professional nutritionists within the AfN Standards of Ethics, Conduct and Performance.

Final project

• Research Project (60 credits)
  This module involves original research in the study of a specific topic in nutrition. Past research projects include the effect of cocoa beverages on blood pressure, nutrient losses in cooking, and fruit and vegetable consumption of the elderly cf WHO guidelines. The choice of topic is by negotiation between you and an appropriate member of teaching staff acting as supervisor.

Learning and teaching

You will learn using a variety of methods, including:

• lectures
• directed reading
• workshops
• seminars
• practical work
• project work.

Each module requires 200 hours of student input in each twelve-week semester. There are approximately 36 hours of staff contact time. There are typically three hours of teaching each week for 12 weeks.

Our teaching staff are drawn primarily from the Department of Sport and Health Sciences. We also invite visiting speakers from:

• business and industry
• local government
• consultancies
• research bodies
• other universities.

The Oxford Centre for Nutrition and Health (OxBCNH) is an internationally-renowned research group consisting of visiting professors, fellows, research assistants and PhD students. All of whom are researching nutrition and food topics.

Assessment methods used on this course

Your performance in each module is assessed by:

• evaluation of your written or design work
• verbal presentations.

We use a range of assessment methods, such as:

• essays
• seminar papers
• formal written examinations
• in-class tests
• project casework
• design and verbal presentations
• workshops
• simulations
• practical exercises.

Research

Our research areas and clusters include:

• glycaemic control and the development of low glycaemic index foods
• female nutrition and the role of the menstrual cycle in energy regulation
• appetite and satiety
• childhood obesity and the factors influencing it
• sensory testing of foods
• weight management
• management of type two diabetes with nutrition and physical activity
• functional food ingredients and their effect on energy regulation
• antioxidant properties of foods.

Graduates pursue a range of nutrition-related careers, particularly in:

• health promotion as food and health co-ordinators
• industry with food and drink manufacturers and retailers
• medical food companies
• food service providers
• trade associations
• government and policy to improve the health of the population
• research in universities, food companies or research institutes.