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Nutrition
|MSc/PG Dip
|Full Time
| Admissions status: ClosedClosed for 2013 entry.
STRUCTURE OVERVIEW
Core programme content
- Principles of Nutrition
- Public Health Nutrition
- Clinical Nutrition
- Nutrition Research Skills
- MSc Nutrition Project.
Please see module list for details.
Indicative non-core content
Please see module list for details.
FORMAT AND ASSESSMENT
This is an intensive, full time, one year programme delivered through lectures; tutorials; interactive seminars; laboratory, statistics and computing practicals; research project (MSc only). Attendance at Divisional research seminars is encouraged. Modules are assessed by written exams, essays, practical write-ups, problem sets, seminars and a project report. The 10,000 word dissertation enables students to research a topic of their choice, working one-to-one with an academic supervisor.
MODULES
More information on typical programme modules.
NB it cannot be guaranteed that all modules are offered in any particular academic year.
NB it cannot be guaranteed that all modules are offered in any particular academic year.
Module code: 7BBN0002
Credit level: 7
Credit value: 15 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; coursework;
One exam and one essay
At the end of the module the student should:
Credit level: 7
Credit value: 15 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; coursework;
One exam and one essay
At the end of the module the student should:
- understand the framework of therapeutic options for the management of specific diseases and know where diet fits in,
- be able to critically evaluate the evidence concerning the role of diet in the causation of specific diseases,
- understand the effects of specific diseases on the nutritional status of patients,
- have improved ability to analyse, synthesise and summarise information critically,
- have improved ability to recognise the moral, ethical and social implications of scientific investigations and human intervention in the food chain
- have improved written communication skills and information retrieval skills.
Module code: 7BBN0001
Credit level: 7
Credit value: 60 credits
Semester: summer session 1; summer session 2;
Project report and supervisor's assessment of student performance
Nutrition Research Project
Credit level: 7
Credit value: 60 credits
Semester: summer session 1; summer session 2;
Project report and supervisor's assessment of student performance
Nutrition Research Project
Module code: 7BBN0005
Credit level: 7
Credit value: 20 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: coursework; practical/s;
Practical write-ups and statistics assignments
At the end of the module the student should:
Credit level: 7
Credit value: 20 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: coursework; practical/s;
Practical write-ups and statistics assignments
At the end of the module the student should:
- be familiar with techniques used to assess nutritional status of individuals and populations;
- be familiar with methods used to analyse the composition of foods;
- be able to plan, conduct and report on investigations in the laboratory in a responsible and safe manner;
- be able to record, collate, analyse and interpret data using appropriate quantitative and statistical methods.
Module code: 7BBN0004
Credit level: 7
Credit value: 40 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; presentation/s;
Two exams and one seminar presentation
At the end of the module the student should have:
Credit level: 7
Credit value: 40 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; presentation/s;
Two exams and one seminar presentation
At the end of the module the student should have:
- detailed knowledge of the sources and functions of the essential nutrients and other major dietary components,
- detailed knowledge of the effects of deficiencies and excesses of the essential nutrients,
- understanding of the factors that determine the chemical composition, production and supply of food,
- increased knowledge of the methods used for acquiring and interpreting nutritional, biological and epidemiological information,
- improved ability to analyse, synthesise and summarise information critically,
- improved ability to recognise the moral, ethical and social implications of scientific investigations and human intervention in the food chain.
Module code: 7BBN0003
Credit level: 7
Credit value: 45 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; coursework;
Two exams, two essays and one case study report
At the end of the module the student should:
Credit level: 7
Credit value: 45 credits
Semester: Semester 1 (autumn); Semester 2 (spring);
Assessment: written examination/s; coursework;
Two exams, two essays and one case study report
At the end of the module the student should:
- understand the factors that determine nutritional needs throughout the life-cycle,
- understand the role of nutrition in the aetiology of health problems of widespread importance in industrialised and non-industrialised countries,
- be able to critically appraise food and nutrition policies and direct and indirect interventions implemented to address public nutrition problems in developed and developing countries,
- understand the role of cultural, social and psychological factors in shaping the eating habits of an individual and the influences which may contribute to changing eating patterns,
- have increased knowledge of the methods used for acquiring and interpreting nutritional, biological and epidemiological information,
- have improved ability to analyse, synthesise and summarise information critically,
- have improved ability to recognise the moral, ethical and social implications of scientific investigations and human intervention in the food chain
- have improved written and oral communication skills and information retrieval skills
KEY FACTS
Programme leader/s
Dr. Paul Sharp
Accreditation
Accredited by the Association for Nutrition, allowing graduates to apply for direct entry to the UK Voluntary Register of Nutritionists.
Awarding institution
King's College London
Credit value (UK/ECTS equivalent)
UK 180/ECTS 90
Duration
MSc: One year FT, September to September; PG Dip eight months, FT September to April.
Location
Waterloo Campus.
Student destinations
Nutrition planning, health promotion, nutrition information, teaching or research for health and education services, governmental organisations, the media and food industry.
Year of entry 2013
Offered by