Dietetics is the management of diseases that are amenable to dietary intervention, and the prevention of nutrition-related disorders. A dietitian influences food selection and eating behaviour of an individual based on specific nutritional or food requirements.

As a dietitian, you will translate scientific information about nutrition into practical advice to help people make health-conscious decisions about food. You will assess, diagnose and treat diet-related problems and aim to raise awareness of the link between food, health and disease to prevent future problems and treat existing nutrition-related problems. Dietitians are a key part of the healthcare team and are the only nutrition professionals to be statutorily regulated.

The course takes you through a clinically and practically focused study of disease, health, food and nutrition. With a clinical and health promotion focus, the course includes three practice-based placements that allow students to apply and consolidate their theoretical learning.

Structure and exit awards

To be awarded the MSc you will be required to complete 320 academic credits and pass the competency-based practice placements.

You must complete the full MSc (320 credits) to be eligible to register with the Health & Care Professions Council and work as a dietitian.

Single module study is not available.

Teaching, learning and assessment

The course delivers theoretical and practical campus based learning with three integrated periods of practice based learning.

The emphasis is on student-centred learning where your previous knowledge and skills are used to develop your new subject area. Learning activities include lectures, tutorials, workshops and practical classes and are guided using web-based supporting materials. You will also complete three practical placements to enable the integration of theoretical knowledge with practical experience.

A variety of assessment methods are used across the course. A small cohort ensures that individuals receive excellent support and benefit from sharing their experiences with classmates.

Placements

You will complete three periods of placement. Placements are randomly allocated as part of a Scottish-wide placement system. They can take place anywhere across Scotland.

Specialist facilities

QMU offers a variety of modern spaces for use by both our Master of Dietetics (MDiet) and MSc Dietetics (Pre-Registration) courses. Students have access to chemistry and microbiology laboratories for practical science based classes along with a fully equipped teaching kitchen and sensors suite for food based classed.  Practical rooms and a simulated ward environment are utilised for teaching and development of clinical skills. In addition students have access to appropriate equipment for completing nutritional assessments which is incorporated into teaching across all years of the programme. QMU also has an allotment/community garden and students can also access and become involved in the community garden activities

Teaching hours and attendance

Each module is equivalent to a notional 200 hours of work (or multiple thereof), which is made up of attendance in class, online learning and independent work. The structure of each module is different with different attendance requirements for each timetabled module. Over an average semester the expectation is that during 14 weeks of teaching students will undertake approximately 40 hours per week of student effort, including contact classes, online learning and independent study time. Students will normally complete the course via a full-time route.

All placements are completed on a full-time basis and in line with the requirements of the dietetic service, normally Monday to Friday, 9am–5pm.

Class sizes

Normally there are 12-15 students enrolling on the course each year. Most of the classes are delivered with our undergraduate Master of Dietetics (MDiet) students.

Teaching staff

You can read more about the teaching staff on this course at the bottom of this page. Please note that teaching staff is subject to change.

Introduction to Dietetic Practice (Placement A) (20 credits) (Includes 2 weeks campus based and 2 weeks practice-based learning): This module will introduce and begin to develop students’ knowledge and awareness of the Dietitians role within health and social care settings.

Essentials of the Dietetic Management (20 credits): This module will provide students with a broad and integrated knowledge and understanding of the dietetic management of disease and to further develop the relevant professional skills and techniques required to effectively and sustainably manage individuals, groups and populations within the context of inter-professional working

Nutrition Through the Life Course (20 credits): This module will allow students to apply and critically evaluate the scientific principles and nutritional needs of individuals throughout the life course and in different sub-groups of the population in the community.

Disease Aetiology and Management (20 credits): This module will promote an integrated knowledge of the common disorders and treatments of the gastrointestinal tract, of renal and cardio-respiratory systems and an understanding of the metabolism and endocrinology of key metabolic disorders.

Dietetic Management of Long-Term Conditions (20 credits): This module will provide students with a critical and integrated knowledge and understanding of the dietetic management of long term conditions children, young people and adults. It will also further develop the relevant professional skills and techniques required to effectively and sustainably manage those living with long term conditions within a multi-professional health and social care landscape.

Epidemiology in Public Health (20 credits): Students will gain a critical and applied understanding of how epidemiological research is used in the field of public health and will be able to analyse and interpret a real-life public health dataset and make recommendations for public health practice/health promotion based on findings.

Developing Dietetic Practice (Placement B) (60 credits) (Includes 12 weeks practice-based learning): This module will enable students to apply their broad and integrated theoretical knowledge and further develop the range of skills needed to work as a Dietitian with a range of client groups and within a range of care settings.

Innovative and Emerging Practice (40 credits): This module will provide students with an applied and critical knowledge and understanding of innovative and emerging dietetic practice.

Consolidating Dietetic Practice (Placement C) (60 credits) (Includes 12 weeks practice-based learning): This module will enable students to become competent in translating theory into practice to demonstrate competency in the range of skills required to work as a graduate Dietitian.

Applying Skills of Critical Enquiry (40 credits): The module aims to enable learners to develop and apply the skills of research and enquiry to produce a small scale study which demands a professional approach, academic rigour, independence and self-direction.

NB The modules listed are correct at time of posting  (October 2022) but are subject to change. In the event that modules change, QMU will seek to use reasonable endeavours to ensure that there is no detrimental impact on students.

Graduates enjoy a good variety of career options. Most graduates normally choose to work within the NHS as dietitians. Others will work in health education, health promotion, general practice, private healthcare and government advisory posts. Opportunities also exist in the food and pharmaceutical industries in, for example: food labelling, nutrient profiling, product and recipe development, product evaluation and special diet foods. Some graduates may apply for the opportunity to study for a higher degree (ProfDoc or PhD).