Intensive conversion programme primarily for graduates in biological sciences or medicine. Gain a broad knowledge and understanding of nutrition and develop your scientific skills to graduate level. Includes taught modules and a research project. Leads to careers in nutrition planning, health promotion, nutrition information, teaching or research.
KEY BENEFITS
- Well-established, broad-based conversion course covering all aspects of nutrition.
- Taught in a research-led environment by staff who are experts in a wide variety of specialities.
- An excellent stepping stone to nutrition planning, teaching or research in the health and education services, government or the food industry.
- Located in the heart of London.
KEY FACTS
Student destinations
Nutrition planning, health promotion, nutrition information, teaching or research for health and education services, governmental organisations, the media and food industry.
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.
Year of entry 2013
Offered by
School of Medicine
Department of Nutrition and Dietetics
Closing date
30 April 2013 - incomplete applications may not be considered after this date. Please note that all decisions on applications from eligible candidates will be made after the deadline in order to make a comparative assessment.
Intake
MSc 25; PG Dip 10.
Fees
FT Home: £9000 (2013)
FT Overseas: £19000 (2013)
CONTACTS
Contact information
Health Schools Admissions Centre, Guy's Campus, tel 020 7848 8393.
Email
Website
PURPOSE
The MSc is an intensive conversion programme intended primarily for graduates in biological sciences or medicine. The PG Dip is appropriate for those who wish to study for a shorter period than the MSc, including those who need to update their knowledge and do not wish to undertake a research project. Both aim to provide you with a broad knowledge and understanding of nutrition and to develop your scientific skills to graduate level.
DESCRIPTION
MSc and PG Dip: The principles of nutrition, public health nutrition, clinical nutrition and nutrition research skills. From May to August MSc students undertake a supervised research project.
Core modules: Principles of Nutrition; Public Health Nutrition; Clinical Nutrition; Nutrition Research Skills; MSc Nutrition Project.
See module list for further details.
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.
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:
- 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
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:
- 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:
- 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:
- 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
ACADEMIC ENTRY REQUIREMENTS
General entry advice
Minimum 2:1 first degree in biological science, including components of biochemistry and physiology, or a registrable qualification in medicine, dentistry or veterinary medicine. Equivalent overseas qualifications accepted. For more information regarding entry requirements; please select the Further information tab and click on the hyperlink titled "Nutrition programme FAQs".
APPLYING TO KING'S
To apply for graduate study at King's you will need to complete our graduate online application form. Applying online makes applying easier and quicker for you, and means we can receive your application faster and more securely.
King's does not normally accept paper copies of the graduate application form as applications must be made online. However, if you are unable to access the online graduate application form, please contact the relevant admissions/School Office at King's for advice.
APPLICATION PROCEDURE
Please apply to either the PG Dip or the MSc programme. Your application will be assessed and a decision made primarily on the basis of your academic credentials. You may be called for interview. You are encouraged to attend our open day which usually takes place in December.
PERSONAL STATEMENT & SUPPORTING INFORMATION
A personal statement and full transcripts for all degrees you have undertaken are required. Please also list A-level subjects and the grades achieved. The transcript for each degree should list all modules taken and the grades achieved on each. Applicants who are still enrolled on a course should supply partial transcripts of the modules taken and grades achieved so far and should also supply a list of the modules that are currently being taken. Applicants who have not yet graduated should state the date when results are expected.
FUNDING
Self-funded.
Staff profiles
Nutrition MSc/PG Dip
I have been at King's College for 10 years now. I started my life at King's as an MSc student in the Department of Nutrition & Dietetics, following which I was awarded a King's research studentship to undertake a PhD investigating the effects of triacylglycerol structure on postprandial lipaemia. On completing my PhD, I commenced a postdoctoral research post, also at King's, which involved running a community-based dietary trial on the effects of increased fruit and vegetable consumption on blood pressure and vascular function. I was then appointed to my current post; lecturer in Nutrition & Dietetics, which is a challenging but interesting and fulfilling job. Alongside my varied teaching roles, I have continued to develop my research in lipids and cardiovascular disease and have expanded this research to focus on the effects of lipids and postprandial lipaemia on endothelial function.
I have chosen to stay within my department throughout my career development, as it is a thriving research-led teaching environment and offers outstanding research facilities. The close collaborative links we hold with clinical divisions and industry also enable us to undertake a broad range of clinical and laboratory research and allows us to offer some unique project opportunities to graduate students.