This short course aims to equip you with a deep understanding of the fundamental aspects of human nutrition. Sources, functions and recommended intakes of energy, macronutrients, and micronutrients will be reviewed, as well as the effects of food processing and preparation on the nutrient content of food, methods of food production and food sustainability.
This course also aims to equip students with the knowledge and skills to conduct valid assessments of the nutritional status of individuals and population groups. Learners will evaluate methods used to investigate and assess the sensory properties of food. Finally, the course will critically explore the role of food science in evaluating the chemical and physical properties of food.
This 20-credit, master's level (Level 7) course is a module on the MSc Human Nutrition; any credit gained on this course can be counted towards the master's degree.
Dates and times
The course will run Monday to Friday between 9am-5pm on:
- 8th to 22nd September 2023.
Location
This course will be delivered in-person at St Mary’s University main campus, Twickenham.
Prices
The full cost is £917 excluding the course assessment.
Participants can opt to take the course assessment at an additional cost of £250. The deposit cost is £50 which is payable upon application. The course fee excludes refreshments and accommodation. Information on accommodation on campus or in local hotels can be provided upon request.
Please ensure you can commit to the scheduled dates as unfortunately we are unable to give refunds.
St Mary's University alumni receive a 20% discount.
Content
You will study an overview of the main physiological systems.
In the Energy, Macronutrients, Micronutrients, Fluids module you will cover:
- energy requirements, sources of energy, components of energy expenditure and energy balance
- overview and practice of methods used for determination of energy requirements
- structure, function, digestion, absorption, transportation and storage of nutrients
- food commodities, sources, roles, and functions of nutrients, nutrient requirements, consequences of deficiency, and excess of selected nutrients
- fluid and electrolyte balance
- alcohol
- non-nutrient components of foods.
In the module that looks at Dietary Standards you will cover:
- dietary reference values
- food composition databases
- the effect of food processing and preparation on the nutrient content of foods
- methods of food production, food sustainability, preparation, preservation, fortification, and format.
You will also cover Nutritional Assessment Methods which includes:
- interpretation of disease risk, criteria for disease diagnosis
- anthropometric measures including an overview of the uses and limitations of anthropometric assessment and use of anthropometric assessment in public health
- laboratory Methods including nutrients in biological fluids, functional tests, reference values/cut-offs, and laboratory assessment of protein and vitamin and mineral status.
In the Clinical Assessment of Nutritional Status module you will look at:
- physical examinations - signs and symptoms
- nutritional assessment of clinical patients like MUST.
Finally, you will also cover a module on Assessment of Physical Activity.
Lead tutor
Ammi King – Senior Lecturer in MSc Human Nutrition
Ammi is the Course Lead for MSc Human Nutrition and teaches across three programmes. As an AfN registered nutritionist Ammi has a strong interest in teaching and research.
Requirements
Students will normally be expected to have achieved a 2:1 or a good 2:2 (or equivalent) from a UK University in biosciences or evidence of recent academic study, or a period of professional experience with responsibilities in a relevant field.
Without appropriate evidence, such as a degree certificate, you will not be eligible for this course
Assessment
Participants who complete and pass the course assessments will receive a certificate of accreditation at master’s level.
For participants who choose not to undertake the assignments, a certificate of attendance will be provided.
This course will be assessed through a 2,500 word critical review of anthropometric, clinical and biochemical assessment of nutritional status, as well as a written exam.
Award
Upon successful assessment, learners will be awarded 20 master's level (Level 7) academic credits. Credits may be transferred onto existing master's degrees at St Mary’s University.
Book your place now
For more information about this course please contact the Short Courses team: