Public Health Nutrition MSc

Program Overview

Public Health Nutrition MSc

Overview

Learn about public health nutrition and how it relates to the science of preventing disease, prolonging and improving quality of life, and promoting health through the medium of nutrition. A public health nutritionist aims to promote health and well-being through food and nutrition, help people make healthier choices, create environments that promote health, and develop supportive health-related policies.

Why You'll Love It

• Accredited by the Association for Nutrition (AfN)
• Unlock diverse career opportunities
• Flexible Learning and Support

What You'll Study

• Year 1:
  • Professional Perspectives
  • Key Concepts of Nutrition
  • Public Health Promotion and Policy
  • Nutrition in Health and Disease
  • Sociology and Psychology and Public Health
  • Research Methods and Data Analysis
• Year 2:
  • Research Project
  • Developing Healthier Communities

Module Details

Professional Perspectives

• Module content:
  • CC: Core Competencies – Association for Nutrition (2016) Competence requirements for programme accreditation.
  • Seminar topics will evolve from aspects of the core modules delivered, emphasising integration with and application to public health nutrition.
  • The development of communication and learning skills and a portfolio will be key features of the module.
• Module aims:
  • To expose students to a range of subject expertise and opinion on skills and topics that relate to the areas that surround public health nutrition.
  • To enhance education and awareness of public health nutrition in the field and thereby contribute to future professional competence.

Key Concepts of Nutrition

• Module content:
  • CC: Core Competencies – Association for Nutrition (2012) Competence requirements for programme accreditation.
  • Nutrients, including water, oxygen and alcohol
  • Reference values: their sources, uses and limitations
  • Food sources: of nutrients, of other constituents of food, toxins, anti-nutrients, deficiencies (consequences of)
  • How food production, supply, and preparation can determine chemical composition and content of dietary nutrients and other constituents.
• Module aims:
  • To equip students with an in-depth knowledge of the fundamentals of nutrition, and to evaluate critically, arguments, assumptions, concepts and research data in the field.

Public Health Promotion and Policy

• Module content:
  • CC: Core Competencies – Association for Nutrition (2012) Competence requirements for programme accreditation.
  • Public Health promotion and policy is a dynamic, multidisciplinary area that is receiving increased attention in government and the media.
  • Opportunities are also provided for participants to examine, reflect upon and develop their theoretical knowledge and practice in relation to current health promotion and public health initiatives, strategies and developments.
• Module aims:
  • To provide the student with a knowledge and systematic understanding of public food, nutrition and health policy, including the international influences on public policy formation in national governments, with implications for practice.

Nutrition in Health and Disease

• Module content:
  • CC: Core Competencies – Association for Nutrition (2016) Competence requirements for programme accreditation.
  • Emerging concerns in nutrition and health, including issues with food sustainability
  • Dietary factors in the aetiology and prevention of chronic diseases
  • Nutritional epidemiology and public health
  • Nutrition needs of different groups, including eating behaviour and food choice
  • Role of scientific advisory committees and regulatory agencies
• Module aims:
  • To provide students with an understanding of the nature of the diet and its relationship to the health and disease of different groups within the population.

Sociology and Psychology and Public Health

• Module content:
  • Review of psychological and sociological contributions to health and lifestyle
  • Introduction to health psychology, specifically examining factors that affect health behaviours
  • Historical principles of behavioural change and the modern development of health promotion and health education strategies
  • Practical skills in behavioural change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education
• Module aims:
  • To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours, and to enable the practitioner to develop basic skills in relevant counselling and psychological interventions.

Research Methods and Data Analysis

• Module content:
  • The building blocks of scientific research: types of research, scientific parlance, sampling procedures, and measurement issues
  • Research and data collection methods: experimental research, descriptive research, and qualitative research
  • Ethics in research
  • Introduction to data analysis software (SPSS for Windows)
• Module aims:
  • To expose students to the essential elements in the process of conducting sound scientific research.
  • To develop students’ skills in the key aspects of data handling and statistical analysis.

Research Project

• Module content:
  • The research will be agreed with an appropriate supervisor and the Research Co-ordinator.
  • The subject matter must be related to the field of nutrition.
• Module aims:
  • To provide the student with an opportunity to investigate systematically and in depth a topic of direct relevance to the programme of study and his/her personal interests.
  • To enable the student to draw on and contribute to the development of the growing body of knowledge in the field of nutrition.

Developing Healthier Communities

• Module content:
  • CC: Core Competencies – Association for Nutrition (2016) Competence requirements for programme accreditation.
  • Developing healthier communities brings together aspects of public health and nutrition and applies the theory in the context of the practice of public health nutrition in the UK and internationally.
• Module aims:
  • To enable students to integrate and apply knowledge and skills in public health nutrition to the development of programme planning.
  • To enable students to further develop professional and personal competencies in advocacy for improved public health and nutrition.

Entry Requirements

• Home Students:
  • Applications are invited from graduates who have completed an undergraduate BSc degree (minimum 2:2 honours or equivalent), in human nutrition, biological science, or health science.
  • The degree must contain components of biochemistry and physiology.
• International Students:
  • Applications are invited from graduates who have completed an undergraduate BSc degree (minimum 2:2 honours or equivalent), in human nutrition or biological/health science.
  • The degree must contain components in biochemistry and physiology.
• English Language Requirements:
  • IELTS 6.5 (no less than 6.0 in each band) or equivalent.

Fees and Funding

• Home Students:
  • £8,775 for a full-time course (2025/26)
• International Students:
  • £15,000 for a full-time course (2025/26)
• Additional Costs:
  • Books, printing, photocopying, educational stationery and related materials, specialist clothing, travel to placements, optional field trips and software.
• Bursaries:
  • The University of Chester supports fair access for students who may need additional support through a range of bursaries and scholarships.

Your Future Career

• Careers service:
  • The University has an award-winning Careers and Employability service which provides a variety of employability-enhancing experiences.
• Your Journey Starts Here:
  • Book an Open Day
  • Find a course
  • Request a prospectus
  • Chat to our students

Location

• Exton Park, Chester

Facilities

• Modern learning resources and library
• Fitness facilities
• Student Services
• Chapel, chaplaincy and multi-faith spaces
• Accommodation
• Catering