Course Overview

• Nutrition-related ill-health contributes towards preventable diseases, including obesity and many non-communicable conditions on a national and global scale. 

• Gain a foundation in the physiology and biochemistry of nutrition, complemented by units on the role of nutrition in behavior and cognition and the management of associated clinical conditions. 

• Discover the role of nutrition from preconception to old age, including topics such as in-utero programming, infant feeding practices, the development of food likes and dislikes in children, food promotion, psychological factors contributing to the development of obesity, including appetite and weight control, disordered eating behaviors, prevention of diet-related disease, and the role of diet in normal aging and age-related conditions.  

• Put learning into a professional context with a short work-based learning and professional development in an environment of your choice, locally or internationally, and in the healthcare, community, or private sector.  

• Benefit from extracurricular sessions beyond the lecture setting, including research seminars and journal clubs, fostering critical thinking and communication development.

General Eligibility

A bachelor's Honours degree with 2:2 in a required subject or equivalent. Required topics include; Clinical/life sciences, Nursing, Psychology, Nutrition, Neuroscience, Sports & Exercise Science.

Part Time Work Details

20 hours per week

Language Requirement

• IELTS (Academic) 6.5 with a minimum of 6.0 in writing, speaking, listening, and reading, or equivalent.