Taught course

Public Health Nutrition

Institution
University of Chester · Department of Clinical Sciences and Nutrition
Qualifications
MScPGDipPGCert

Entry requirements

Applications are invited from graduates who have completed an undergraduate BSc degree (minimum 2:2 honours or equivalent), in human nutrition or biological/health science. The degree must contain components in biochemistry and physiology.

Applications will be considered from those with other science degrees, providing the applicant has a minimum 2:2 honours (or equivalent) and science A Levels.

Months of entry

September

Course content

Course overview

Learn about public health nutrition that relates to the science of preventing disease, prolonging and improving quality of life and promoting health through the medium of nutrition.

Public health nutrition relates to the prevention of disease, prolonging and improving quality of life and promoting health through sound nutrition. A public health nutritionist aims to promote health and well-being through food and nutrition, helps people make healthier choices, creates an environment which promotes health, and develops supportive health-related policy.

Why study Public Health Nutrition with us?

The Department of Clinical Sciences and Nutrition has an excellent reputation in nutrition at both undergraduate and postgraduate level. We have considerable teaching and research expertise in the areas of public health nutrition and allied subjects. Our staff are enthusiastic and helpful, and pride themselves on the extra help provided to those who require it.

This course:

  • meets the current training needs to produce graduates with the necessary knowledge, skills and experience to work as public health nutritionists
  • provides a wide range of career opportunities
  • ensures a strong practitioner-based focus
  • aims to help you develop transferable public health skills.

How will I be taught?

Our modules are delivered over three or four-day blocks followed by eight weeks of home-based learning.

You will encounter a range of different learning experiences through lectures, investigative sessions, laboratory work, food skills sessions, workshops and seminars.

Modules involve 21-28 hours of direct tutor contact, five to 20 hours of support tutorials, and 152-179 hours of directed and self-directed study.

How will I be assessed?

Assessment comprises a combination of coursework and examination. Coursework is innovative and interactive and includes interpretation of data, portfolio work and seminar presentation.

Fees and funding

UK students
https://www1.chester.ac.uk/postgraduate/postgraduate-finance/postgraduate-fees/postgraduate-fees-2020-21/postgraduate-taught
International students
https://www1.chester.ac.uk/international/fees-scholarships-and-finance/tuition-fees

Qualification, course duration and attendance options

  • MSc
    full time
    12 months
    • Campus-based learningis available for this qualification
    part time
    24 months
    • Campus-based learningis available for this qualification
  • PGDip
    part time
    24 months
    • Campus-based learningis available for this qualification
  • PGCert
    part time
    12-24 months
    • Campus-based learningis available for this qualification

Course contact details

Name
Department of Clinical Sciences and Nutrition
Email
clinicalsciences@chester.ac.uk