Program Overview

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Public Health Nutrition PGCert

Overview

The Public Health Nutrition PGCert is a postgraduate course designed for graduates with an interest in people, health, and nutrition. The course focuses on core public health nutrition issues, such as the relationship between nutrition and health, and the way in which sociological and psychological factors influence food choice.

Study Options

• Full-Time
• Part-Time at Exton Park, Chester

Level

• Postgraduate

UCAS Code

• N/A

Start Date

• Oct 2025, Oct 2026

Duration

• 1 year full-time, 2 years part-time

Location

• Exton Park, Chester

UK Fees

• £2,925 for the full course (2025/26)

International Fees

• TBC

Accreditations

• Association for Nutrition (2016) Competence requirements for programme accreditation

Course Summary

The course is designed 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. The course covers various aspects of public health nutrition, including the relationship between nutrition and health, sociological and psychological factors influencing food choice, and the development of communication and learning skills.

Modules

Professional Perspectives

• Module content:
  • 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
  • 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
  • To enable students to broaden their food and health knowledge base into areas that surround various aspects of public health
  • To provide a focus for development of a career in public health nutrition and employability
  • To forge the links between the science and practice of public health nutrition, building a foundation for the professional perspectives that students are expected to develop throughout the programme

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
  • Digestion, absorption, and excretion of nutrients
  • Role of diet, nutrition, and foods across the lifespan
  • Key functions of the body
• Module aims:
  • To equip students with an in-depth knowledge of the fundamentals of nutrition
  • 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
  • Emphasis is placed on the importance of gaining a critical appreciation of current developments in public health and nutrition policy
  • 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
• Module aims:
  • To provide the student with a knowledge and systematic understanding of public food, nutrition, and health policy
  • To understand the re-orientation of public health services, current frameworks, standards, and outcome measures
  • To critically assess implications of policy on health promotion and maintenance at a community level
  • To understand the different approaches to health promotion and application of these in relation to nutrition interventions
  • To enhance understanding of health promotion theory and develop and evaluation practice in health promotion

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
  • Healthy eating recommendations for the general public, including DRVs for general population
• 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
  • To ensure that students have an understanding of nutritional epidemiology and of the scientific basis for current nutrition guidelines
  • To provide students with an introduction to the policies which affect nutrition, food choice, and related matters

Sociology and Psychology and Public Health

• Module content:
  • CC: Core Competencies – Association for Nutrition (2016) Competence requirements for programme accreditation
  • 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
  • Psychology of eating behaviour in both normal and disordered eating
  • Human body functions relating for example energy unbalance, impact of physical activity, disease, control of appetite, and consequences of deficiency
  • Socio-cultural factors related to food and eating
  • Impact of class, ethnicity, income level, and social expectation in food choice
  • Overview of public health, health inequalities, nutrition, and health policy and programme planning for populations
• Module aims:
  • To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours
  • To understand the development and principles underpinning public health practice
  • To consolidate and expand knowledge of public health nutrition and health promotion by reviewing current targets and recommendations aimed at addressing major public health concerns relevant to nutrition

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
  • The nature of research; scientific methods of enquiry, versus ways of problem-solving
  • Developing the research problem; identifying a topic area, devising specific questions, discovering what is already known, determining feasible ways to answer the questions
  • Ethics in research
  • Introduction to data analysis software (SPSS for Windows)
  • Data analysis for descriptive and experimental research
• 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

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
  • Institutions and stakeholders in health improvement planning, implementing, and monitoring and evaluation action plans and programmes
  • Community development; Power and empowerment
  • Methodology, nutritional assessment, uses, and comparative analyses of surveillance of nutrition, diet, and lifestyle including physical activity and built environment
  • Use of nutritional assessment
  • Ethics of food and nutrition human rights and promoting inclusion and food & nutrition security
  • Lobbying and networking at community, national, and European levels
  • Collaborative Practice
  • International Perspectives on Practice
• 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
  • To assist in the development of strategic thinking and to ground the student in public health nutrition development and direction
  • Develop skills in nutrition education for interventions
  • To enhance employability and further develop career avenues

Who You'll Learn From

• Professor Stephen Fallows
• Seona Dunne

How You'll Learn

• This course is taught via lectures, lab work, and workshops
• This course assesses via coursework and an examination
• This course is designed around in-person study
• There may be some online learning activities

Beyond the Classroom

• On this course, you’ll spend time out on placement where you’ll apply what you have learnt to real scenarios in the workplace, giving you genuine experience and insight that will prepare you for your future career
• The course programme is delivered in module blocks with a six-eight week break, giving students the opportunity to get involved in volunteer work or part-time paid work

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

Where You'll Study

• Exton Park, Chester
• The location:
  • Exton Park is close to the city centre of Chester, a city like no other and an amazing place to live as a student
• Modern learning resources and library:
  • We have dedicated resources and IT services across campus, as well as our Seaborne Library
• Fitness facilities:
  • Exton Park boasts an impressive choice of indoor and outdoor sports and leisure facilities
• Student Services:
  • Exton Park is home to a number of our central support services, including Disability and Inclusion, Careers and Employability, and Student Support
• Chapel, chaplaincy, and multi-faith spaces:
  • Built in 1847 by former students, the University Chapel offers regular services and a venue to services
• Accommodation:
  • Most of our student accommodation is located either on or near Exton Park
• Catering:
  • We have several catering outlets available onsite, offering a wide selection of hot and cold food to students and visitors

Fees and Funding

• Home Students:
  • £2,925 for the full course (2025/26)
• International Students:
  • TBC
• Additional Costs:
  • This may include 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
• The MSc Public Health Nutrition course is delivered in person, primarily through seminars, lectures, and workshops
• You will also have the opportunity to take part in practical laboratory sessions
• You will experience an interactive and collaborative learning environment, often working alongside your peers and with staff to develop the key competencies
• The course is comprised of a series of taught modules, each delivered in 3 or 4-day blocks, followed by a period of directed learning and the submission of the assessment as set out in each module
• A diverse range of teaching and learning modes are utilised for this course (lectures, seminars, group activities, case studies, student presentations, laboratory classes, and practical activities)
• Independent learning following the taught element is a key feature of the programme and is supported through individual tutorials (in person or online) and assessment workshops
• Teaching is delivered by experienced, well-published academics and practitioners in the subject
• All of whom will offer you diverse perspectives and utilise a range of materials and teaching methods to ensure that your individual learning needs are catered for
• The range of assessment methods on the course represents different types of tasks that you are likely to encounter in the workplace
• These include assessments in the form of practical lab assessments, lab reports, written work (both long and short form e.g. reports, reflections), portfolios, and presentations
• Assessments on the course are also integrated into the learning process, enabling consistent application of knowledge to occur
• Course staff continuously review the methods of assessment utilised within modules, guaranteeing authenticity and currency within the context of post-graduate level employment