Dietetics - MSc
2024/25 Full-time Postgraduate course
Award:
Master of Science
Faculty:
Faculty of Life and Health Sciences
School:
School of Biomedical Sciences
Campus:
Coleraine campus
Start date:
September 2024
Intensive 20 month course with integral practice placements providing pre-registration training in dietetics for science graduates.
The overall aim of the pre-registration MSc Dietetics programme is to provide science graduates with core knowledge, and professional competencies to practice as a registered dietitian (RD) and also develop advanced research skills.
Registered dietitians are qualified and regulated health professionals who assess diagnose and treat diet and nutrition problems both at individual and population level. Dietitians use the most up to date public health and scientific research on food, health and disease which they translate into practical guidance to enable people to make appropriate lifestyle and food choices.
This 20 month accelerated programme builds on prior learning and provides students with a practical and scientific understanding in the study of food and nutrition and the effect of diet and health on wellbeing. Students undertake modules in: Applied Nutrition, Biochemistry and Molecular Approaches to Nutrition, Food Science and Microbiology, Research methods and Biostatistics, Nutritional Assessment, Recommendations and Requirements, Diet and Disease, Public Health and Nutrition Behaviour and an independent research project. Modules provide learning and teaching of relevant disease aetiology, pathology, biochemistry and management which is then applied throughout dietetic practice placements to promote health and treat acute and long term conditions to achieve effective care for service users and become an autonomous practitioner, ready for employment in a range of health and care settings (including the NHS).
Sucessful completion of this course confers graduates eligibility to apply for registration with the Health and Care Professions Council (HCPC) or apply to CORU as part of the recognition process for validation of qualification to practice as a dietitian in the Republic of Ireland. The course is also accredited by the British Dietetic Association (BDA). Graduates will also have advanced research skills having completed an independent research project as part of this degree.
There are currently 5 places on this programme, however the University is working with placement providers to increase this number. Closing date for applications is 15th January of the year of entry.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
This course is a professional master's course. It is studied on a full-time basis over 20 continuous months where attendance is required on campus most days each week during semester. During clinical placement attendance is required each day. This course cannot be taken part time.
This course provides study of core modules in human nutrition and dietetics and includes two practice based learning blocks. Year 1 semester 1 (60 credits) and 2 (75 credits) are taught modules in core subjects. Year 1 semester 3 students undertake Human Nutrition Masters research project which is an integral part of the programme where students undertake an independent research project. Practice based learning modules (28 weeks) are undertaken in year 2 and are generally within a hospital and/or health care setting. Practice based learning placements are predominantly in Northern Ireland with consolidation tutorials at University. Graduates will be eligible to apply to the Health and Care Professions Council (HCPC) for registration as a dietitian or apply to CORU as part of the recognition process for validation of qualification to practice as a dietitian in the Republic of Ireland prior to registration. The course is also accredited by the British Dietetic Association.
Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition and dietetics. You will be taught by a dynamic team of registered dietitians, nutritionists, researchers and scientists with involvement from patient and public and also visiting lecturers
This professional course is a taught full-time programme over 20 continuous months which includes human nutrition research project and dietetic practice placements. This is an intensive programme which requires regular daily attendance during semester. Dietetic practice placements are unpaid for 28 weeks which require full time (37 hours/week) attendance. This course cannot be taken part time or distance learning.
Ulster University is a leading centre for internationally recognised teaching and research in the field of nutrition. You will be taught by a experts including registered dietitians and nutritionists, researchers, scientists and clinicians. Teaching is delivered by a variety of methods including face to face lectures, seminars and tutorials and also using on line lectures and discussions. A variety of assessments are used throughout the course to test knowledge and understanding. Assessments include examinations, class tests, practical reports, case studies, MCQs, oral presentations and reports and also through clinical placement portfolios.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures correct for academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures correct for academic year 2022-2023.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year: 1
Status: C
This module uses formal teaching methods incorporating practical and skills based learning to prepare the students for practice-based learning experiences and for a professional career.
Year: 1
Status: C
This module considers the aetiology and clinical consequences of common nutrition-related diseases and critiques the evidence linking nutrition and diet with the major chronic diseases. Specific dietary considerations at various stages of the lifecycle eg pre-conception, pregnancy through to old age are discussed.
Year: 1
Status: C
This module discusses the biochemical roles of the essential nutrients in metabolism, the possible aetiologies of major chronic diseases together with postulated nutritional involvement in the disease mechanisms. In addition, the module also reinforces for students the concept of nutrigenomics and the role of nutrition at the molecular level.
Year: 1
Status: C
This module builds on the concepts developed in module NUT801 Applied Nutrition in semester 1, and provides an integrated study of the nutritional management of diseases/disorders commonly encountered. Using the Model and Care process learners will translate nutrition principles into interventions integrating and applying this knowledge with underlying medical aspects of diseases to enable service users to self-manage their condition
Year: 1
Status: C
This module provides a broad overview of the concepts of health, health belief, health promotion and behavioural change and the sociological factors that influence that food related behaviour and the practical application of these to public health issues. It focuses on strategies for planning and evaluation of current health promotion and nutrition education, the scientific evidence, impact and consumer understanding of food and nutrition policies.
Year: 1
Status: C
This module provides a comprehensive understanding of the research methods for nutritional sciences. The design of experimental investigations and the use of statistical methods will be discussed. The module requires the completion of computer sessions, a critical evaluation of published literature and development of the research project proposal, problem-based assessments; issues relating to research ethics and governance are included.
Year: 1
Status: C
This module provides the student with experience in research at MSc level in a selected area in human nutrition through conducting an independent research project under supervision. The experience will enable the student to develop effective research skills and competencies involving: the retrieval and critical evaluation of relevant scientific literature; formulation of an appropriate research question to be addressed; the planning and execution of an independent nutrition research project; the analysis, interpretation and critical synthesis of the results; the presentation of research findings to a scientific audience; the preparation of scientific papers in a format and standard suitable for publication in a nutrition journal.
Year: 1
Status: C
This module will introduce the principles of nutrition assessment. It will review the anthropometric, biochemical and dietary assessment methodologies, including the advantages and limitations of each.
Status: O
Year: 1
This module is optional
This module provides an introduction to the biochemical principles of exercise and sport, the role of nutrition and exercise in the prevention of disease and the importance of nutrition in enhancing athletic performance.
Status: O
Year: 1
This module is optional
This module provides students with an appreciation of the complexity of Nutrition and Health Claims Regulation (Regulation 1924/2006). The evolution of claims globally, the process of authorisation and scientific substantiation of claims for the UK and European markets, and contentious issues with regard to legal and regulatory aspects of claims will be explored.
Status: O
Year: 1
This module is optional
Available evidence linking diet and disease is often conflicting. This module enables nutritionists to appreciate the current consensus of scientific opinion on specific nutrition issues which are particularly controversial. The emphasis is on student-centred enquiry into controversial issues and critical analysis of relevant scientific evidence in oral/online and written assignments.
Status: O
Year: 1
This module is optional
The module provides a critical and integrated overview of food science and microbiology across the food supply chain and in the context of the Sustainable Development Goals (SDGs) and recent research in food science. Core topics include principles of food processing, food chemistry/structure, food microbiology and food safety hazards/risks. Students are introduced to the production and processing of the main food commodities, challenges in food (re)formulation and other factors for sustainable and ethical food quality, safety and security of supply. Students will engage and report on laboratory practicals, and will undertake a site visit to a local company to gain insights into the food production process.
Year: 2
Status: C
This is a 14-week practice-based learning module within a dietetics department approved for training learners, incorporating tutorials and seminars as appropriate. It will allow learners to begin developing the skills and knowledge required for safe and effective dietetic practice.
Year: 2
Status: C
This module is a 14-week practice based module within an integrated health care setting and/or public health environment approved for training dietetic learners. This module incorporates practical experience with solution-focused tutorials and seminars using model and process for nutrition and dietetics practice to integrate theory and practice. It will allow learners to demonstrate competency in the skills and knowledge required for effective and safe dietetics practice with transferable employability skills to work in a patient-centred manner to demonstrate clinical competency and become a competent practitioner who can deliver effective, evidence-based and quality-driven care.
Year: 2
Status: C
This module requires the pre registration dietetic learner to demonstrate clinical competence in dietetics by the application of clinical reasoning and integration of academic and practice based learning knowledge to provide evidence of safe and effective dietetic clinical practice. Learners will use the Model and Care process to translate nutrition principles to formulate intervention strategies based on current scientific evidence and demonstrate that they are a competent autonomous reflective practitioner
Year: 2
Status: C
This module requires the learner to draw on in-depth knowledge and skills acquired from academic modules and from practice based learning. On completion of all components of the course the learners must demonstrate that they are autonomous reflective practitioners with transferable employability skills to work in a patient centred manner to demonstrate professional competency of regulatory and professional body competencies.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
Applicants are required to have achieved BSc Hons Science degree, 2:1 classification which contains a substantive component of biochemistry and physiology or equivalent related science subjects which demonstrate an understanding of the fundamentals in biosciences and also have studied research skills and methodology within a previous degree or demonstrate their ability to undertake the course through the accreditation of prior experiential learning.
This course is not currently open to overseas applicants due to placement constraints. If you are an EU National living in NI with EU settlement status, you may apply for this course.
Students must be in good health as evidenced from a satisfactory medical report (SENDO compliant) and entry is also subject to a satisfactory criminal record check carried out through AccessNI.
The closing date for applications is 15th January of the year of entry. Each application form must be accompanied by a copy of degree transcript, two academic references and a 500-word supporting statement to clearly outline why you are applying for this programme and relevant information to support your application, all of which is used to select students for interview. Please note that it is the applicant’s responsibility to ensure that 2 written references are uploaded by closing date: names of 2 referees is not sufficient. Interviews (in March/April) form part of the selection process at which attendance in person is usually required. There are currently 5 places which are part-funded by Department of Health NI (135 credits) and self funded for remaining modules (180 credits). Students living in GB are not eligible for this part funding due to regulations by DoHNI. Further information on admissions process and fees can be obtained from Course Director Dr Alyson Hill aj.hill@ulster.ac.uk or Admissions Office, Coleraine
English language requirements for students whose first language is not English
The minimum requirement is Academic IELTS 7.0 with no band score less than 6.5. Graduates must be able to communicate in English to the equivalent of IELTS level 7 with no element below 6.5 to apply for registration with HCPC.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
Studies pursued and examinations passed in respect of other qualifications awarded by the University or another university or other educational institution, or evidence from the accreditation of prior experiential learning, may be accepted as exempting candidates from part of the programme provided that they shall register as students of the University for modules amounting to at least the final third of the credit value of the award at the highest level in respect of a master's award at least 50% of the credit value of the award in respect of a Postgraduate Diploma.
Exemption is not permitted from practice placement or from the research module.
In this section
The academic content of the programme together with the experience gained from practice based learning leads to excellent employment opportunities. There are ever expanding career opportunities for registered dietitians in a variety of roles including acute and community health care, public health as well as the food industry, research, sports or to pursue a higher research degree (PhD) in the area of human nutrition.
Practice based learning is an integral part of this programme. Placements are generally undertaken within hospital and/or health care Trusts in Northern Ireland and are approved by the University. Students are allocated placement locations and all are approved by the University.
Placements are unpaid and full time (37 hours/week). Practice based learning settings are approved by HCPC therefore graduates from this programme are eligible to apply for registration with the Statutory Regulator for Dietitians, the HCPC. The course is also accredited by the British Dietetic Association.
Approved by the Health and Care Professions Council (HCPC) for the purpose of providing eligibility to apply for registration with the HCPC as a dietitian.
Visit Tuition Fees pages for more details on the price of this course.
5 places on this programme are part-funded by Department of Health NI (funding is subject to change by DoH NI). If you are successful in being offered a part-funded place, you automatically receive a bursary from the University which covers part of Year 1 (135 credits); students are required to pay for remainder of course (180 credits).
On completion of MSc Dietetics specific prizes are available and awarded by the Board of Examiners.
Placement is unpaid and therefore students are expected to pay additional costs associated with your placement. For example: travel and accommodation, Food hygiene certificate
Lab coat and uniform. Approx. £50-60
Nutritics nutritional software. Approx. £20
British Dietetic Association Membership Fees. Approx. £20
AccessNI application. Approx. £35
Cost of vaccinations. Approx. £
Health Screening. Approx. £
PENG Pocket guide to clinical nutrition £25-30
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
