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Master of Science in Nutrition and Healthy Ageing (Nutrition in Practice)

Programme Overview

The Master of Science in Nutrition and Healthy Ageing (Nutrition in Practice) is a professionally oriented education programme that aims to provide a unique opportunity for Bachelor's degree holders with relevant backgrounds. The programme produces well-trained nutritionists capable of meeting the needs of the community, especially those of the elderly.

Aims and Characteristics

This programme aims to:

• Provide a unique, professionally oriented education opportunity for Bachelor's degree holders with relevant backgrounds
• Produce well-trained nutritionists capable of meeting the needs of the community, especially those of the elderly
• Nurture well-rounded and competitive graduates with excellent knowledge and skills The programme includes a carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, and workplace learning experiences. The primary goal is to contribute to the health and well-being of the ageing population.

Programme Objectives

Upon successful completion of the programme, students should be able to:

• Use their professional skills and knowledge to provide nutrition services and assess the nutritional status of individuals, especially the elderly
• Provide nutrition counselling and education for individuals, groups, and communities to optimise health and well-being
• Understand the food chain and its impact on people's food choices, as well as the role of nutrition and diet in healthy ageing
• Analyse and apply research methods in various nutrition and healthy ageing studies and settings
• Demonstrate critical thinking, communication, and analytical skills required to identify and solve problems related to nutrition and healthy ageing

Recognition and Prospects

• The programme is accredited by the UK Association for Nutrition
• Graduates are eligible to apply for direct entry to the UK Voluntary Register of Nutritionists (UKVRN) as Registered Associate Nutritionists
• Graduates enjoy excellent job prospects in public health and nutritional science, whether in health services, academia, or the food and nutrition industry

Scholarship and Continuing Education Fund

• One-off entry scholarships will be granted to applicants with excellent academic achievements
• PolyU reserves the right to change or withdraw the scholarship at any time
• The Continuing Education Fund (CEF) reimbursable subject, 'FSN5023 Public Health Nutrition' (3 credits), is offered in this programme

Admission

Entrance Requirement

• A Bachelor's degree with honours in food, nutrition, biological science, or health-related disciplines, or other relevant science disciplines

English Language Requirement

• For those whose first language is not English, an Overall Band score of 6.5 or above with no subscore less than 6.0 in the International English Language Testing System (IELTS) Academic module is required
• IELTS results older than 2 years are normally not accepted

Additional Graduation Requirement

• All students will be required to comply with the Fitness to Practice Policy prior to graduation from the programme

Curriculum

Students need to complete the following subjects:

• Semester 1:
  • FSN5021: Food Preparation and Menu Planning (3 credits)
  • FSN5022: Nutritional Assessment (3 credits)
  • FSN5025: Nutrition Education and Counselling (3 credits)
  • FSN5026: Practicum I (1.5 credits)
  • FSN5029: Advanced Human Physiology and Anatomy (3 credits)
  • FSN5T01: Academic Integrity and Ethics in Science (1 credit)
• Semester 2:
  • FSN5023: Public Health Nutrition (3 credits)
  • FSN5024: Nutrition and Health for Older Adults (3 credits)
  • FSN5026: Practicum I (1.5 credits)
  • FSN5027: Practicum II (1.5 credits)
  • FSN5028: Capstone Project (1.5 credits)
  • RS517: Research Methods & Data Analysis (3 credits)
• Summer Term:
  • FSN5027: Practicum II (1.5 credits)
  • FSN5028: Capstone Project (1.5 credits) Total credits required: 31

Programme Details

• Entrance Year: September 2026
• Programme Code: 15058
• Stream Code: NPF (Full-time)
• Mode of Study: Mixed Mode
• Normal Duration: 1 year
• Fund Type: Self-Financed
• Credits Required for Graduation: 31
• Initial Registration Credits: 9 for local students, 12 for non-local students
• Tuition Fees: HK$7,700 per credit for local and non-local students
• Programme Leader: Dr Christine Li Shi-ying, BSc, MSc, PhD, RNutr (UK)