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This course offers an opportunity to undertake a detailed study of nutritional sciences. It approaches the subject area from both a perspective of population nutrition and individual level nutrition. Students will study the development and use of food and nutrition guidelines, dietary assessment and management, determinants of nutritional status, diet-disease relationships and health promotion. These topics are underpinned by teaching on the sciences of biochemistry, molecular nutrition, food composition and epidemiology. The course also offers the opportunity to undertake an independent research study, with the support of a supervisor with specialist expertise in the research area. Through this, students will learn about ethics for scientific research, research methodologies and statistical analyses. This prepares students to run and appraise scientific research studies and introduces them to the standards of scientific research required of their chosen profession.
A minimum 2:2 UK undergraduate degree, or equivalent. A recent relevant bioscience–based degree is desirable, however students without a bioscience-based degree may be eligible if they can demonstrate a sound underpinning knowledge in the biosciences. IELTS with an overall score of 6.5 with no less than 5.5 in any category
Community development nutritionistLocal authority project nutritionistIndependent nutritionistFood industry nutritionist and other allied roles such as Medical writing and teaching
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Manchester Metropolitan University
