Courses
Clinical Nutrition and Dietetics
Master of Science
Course Details
| Course Code | SG_SNDTR_V09 |
|---|---|
| Level | 9 |
| Duration | 2 years |
| Credits | 120 |
| Method of Delivery | Blended |
| Campus Locations | Sligo |
| Mode of Delivery | Full Time |
| Work placement | Yes |
Course Overview
This programme aims to provide graduates with the knowledge, skills, professional behaviours, and competencies required to become a registered dietitian. It is designed in accordance with professional and statutory body benchmarks, enabling graduates to be adaptable and responsive to the evolving landscape of healthcare provision. Through a curriculum that integrates academic knowledge, research, and supervised practice-based learning, students will develop the capacity for continuous improvement and innovation via advanced critical, analytical, reflective, and independent thinking.
Graduates will be equipped to work across a wide range of settings, including clinical dietetics in hospitals and primary care, community and public health nutrition, health promotion, food service management, research, education, the food industry, and healthcare policy. While developing core professional competencies, students will also build an applied understanding of research principles and evidence-based practice to support safe, effective, and informed decision-making in real-world dietetic contexts.
Course Details
Year 1
| Semester | Module Details | Credits | Mandatory / Elective |
|---|---|---|---|
| 1 |
Dietary Assessment and PlanningThis module is designed to equip students with fundamental assessment skills and techniques essential for evaluating patient health and creating culturally tailored care plans within a dietetic practice framework. The content will include comprehensive nutritional assessments in clinical contexts, encompassing dietary, biochemical, and clinical evaluations. Students will learn to interpret clinical and biochemical data effectively and receive in-depth training in patient dietary assessment. Additionally, the module will cover the nutrition care process, enhance critical thinking and problem-solving abilities, and strengthen communication skills relevant to health professional practice. Learning Outcomes 1. Develop foundational dietetic practice skills, including nutrition assessment and client-centred care planning, while demonstrating critical thinking, effective communication, and the ability to evaluate and compare methods of nutritional assessment in clinical settings. |
10 | Mandatory |
| 1 |
Clinical Nutrition and DieteticsThis module will provide a background in clinical medicine and aspects of surgery, pharmacology and clinical biochemistry as well as therapeutic nutrition in relation to the management of the major diseases. Students will explore the principles of clinical nutrition and the critical role of nutrition support in managing patients with various health conditions. The module covers the nutritional management of diseases such as cardiovascular disease (CVD), diabetes, cancer, respiratory conditions, and neurological disorders, with an emphasis on understanding the metabolic response to stress. Key topics also include nutrition support and the management of both overnutrition and undernutrition in clinical settings. Through case studies, lectures, and practical exercises, students will develop the skills necessary to assess nutritional needs, create personalised and culturally appropriate nutrition care plans, and apply evidence-based strategies to improve patient outcomes in a variety of clinical environments. This module equips students with the knowledge required to provide effective nutrition care for individuals with complex health conditions. Learning Outcomes 1. Critically appraise the pathophysiology, clinical presentation, and dietetic management of complex disease states where nutritional intervention plays a key role in prevention, treatment, and recovery |
10 | Mandatory |
| 1 |
Food Skills and Food Service ManagementTo expand students' knowledge and skills in food composition, menu planning, food preparation, and food service systems, while providing practical experience in food hygiene and preparation. This module will also enable students to understand the challenges of dietary modification in both domestic and clinical environments across different cultures. Learning Outcomes 1. Critically evaluate the strategic role of the dietetic practitioner within food service systems, integrating contemporary nutrition policy, operational management frameworks, and quality improvement methodologies |
05 | Mandatory |
| 1 |
Professional Practice 1This module places significant focus on professionalism, encompassing ethical practices within healthcare, the responsibilities of dietitians in interprofessional teams, the boundaries of their practice, and expected professional conduct. Students will gain an understanding of the regulatory requirements for the profession and the necessity of ongoing professional development. Students will be introduced to problem-based learning and reflective practice, highlighting the importance of critical reflection and collaborative work as fundamental tools in the field of nutrition and dietetics. Learning Outcomes 1. Critique the current Code of Professional Conduct and Ethics and principles of professional decision-making for the profession |
05 | Mandatory |
| 2 |
Public Health Nutrition and PolicyThis module critically examines the study of dietetics from a public health perspective. S tudents will engage in contemporary discussions about what matters in dietetics, public health, and food policy. S ome of the fundamental questions and challenges in public health nutrition and policy today will be critically examined. Learning Outcomes 1. Know and understand the core elements of public health nutrition practice |
05 | Mandatory |
| 2 |
Advanced Clinical Nutrition and DieteticsThis advanced module in clinical nutrition and dietetics is designed to deepen students' understanding and application of dietetic practice in the management of complex medical conditions. The module covers an array of conditions and specialised areas requiring advanced dietetic expertise, including gastrointestinal, liver and pancreatic diseases and disorders, musculoskeletal disorders, metabolic disorders, mental health, inherited metabolic disorders, trauma and critical care, palliative care and terminal disease, as well as immunity, food hypersensitivity and allergies equipping students to address these intricate nutritional challenges. Students will develop skills in assessing, planning, and delivering effective dietetic care, with a focus on evidence-based practice, cultural adaptability and interprofessional collaboration, to optimise patient outcomes in complex clinical scenarios. Learning Outcomes 1. Evaluate the complex interplay between nutritional status, disease processes, and patient outcomes, with a focus on advanced understanding of disease-related malnutrition and associated co-morbidities |
10 | Mandatory |
| 2 |
Communication Skills for Behaviour ChangeThis module aims to provide students with skills in clinical communication and counselling, essential for effective patient engagement and support within a dietetic framework. Students will develop techniques for delivering clear, empathetic, and client-centred nutritional guidance. The module will emphasise tailoring messages to be accessible, accurate, and engaging while considering health literacy and digital communication strategies. Learning Outcomes 1. Modify and adapt communication methods and styles in a way that can be understood by the service user |
05 | Mandatory |
| 2 |
Nutritional PharmacologyDemonstrate an understanding of the pharmacological approaches to the management of health conditions across cultures that involve a significant dietitian contribution, including clinical pharmacology, drug metabolism and drug nutrient interactions that relate to dietetic practice. Learning Outcomes 1. Demonstrate a thorough understanding of drug administration, metabolism, and restrictions, with a focus on their relevance to dietetic practice and patient care. |
05 | Mandatory |
| 2 |
Dietetics Practice Placement 1This module gives students the chance to develop clinical practice while observing dietitian competences through the context of the model and dietetic practice process, which includes gathering and interpreting service user-related data. In particular, this module will improve capacity to incorporate theoretical knowledge on topics like catering, cultural tailoring and food safety in a medical setting. Fundamental beliefs about dietetic practice will be reflected using examples from case studies. Learning Outcomes 1. Comply with relevant and current health and safety legislation and guidelines |
05 | Mandatory |
Year 2
| Semester | Module Details | Credits | Mandatory / Elective |
|---|---|---|---|
| 1 |
Research Methods and Data Analysis for Evidence-Based DieteticsThis module equips M.Sc. Clinical Nutrition and Dietetics students with the research and data analysis skills necessary for evidence-based practice and impactful nutrition research. Students will explore research methodologies, nutritional epidemiology, statistical tools, and critical appraisal techniques, preparing them to conduct clinical audits, evaluate programmes, and undertake robust research projects. Through a blend of theoretical and practical learning, the module emphasises ethical considerations, cultural adaptability, proposal development, and data analysis to address contemporary challenges in dietetics and nutrition science. Learning Outcomes 1. Critically evaluate research methodologies and ethical considerations relevant to nutrition and dietetics, demonstrating the ability to apply ethical principles to clinical audits, programme evaluations, and research studies. |
10 | Mandatory |
| 1 |
Professional Practice 2This module aims to advance students professional practice of dietetics by addressing a wide range of complex social, cultural, economic, environmental, sustainable development, and healthcare challenges. It is designed to prepare students for their upcoming clinical placements, focusing on essential professional practice concepts such as scope of practice, the medico-legal aspects of dietetics and leadership. Students will reflect on their leadership abilities and explore how they can contribute to shaping the future of healthcare delivery, policy, and service enhancement. Learning Outcomes 1. Analyse and apply the limits of confidentiality in relation to child protection, vulnerable adults and elder abuse |
10 | Mandatory |
| 1 |
Dietetics Practice Placement 2This module gives students the opportunity to build the knowledge, skills and professional attributes required to work with individuals and groups in a range of clinical environments and specialities. A focus will be placed on integrating and using the knowledge and skills gained in dietetics practice placement 1* to build clinical decision-making reasoning. *Before taking Dietetics Practice Placement 2 (HLTH09037), Dietetics Practice Placement 1 (HLTH09036) must be passed. Learning Outcomes 1. Practise safely and effectively within the legal, ethical and practice boundaries of the profession |
10 | Mandatory |
| 2 |
Research ProjectThis module aims to provide students with hands-on experience in research by critically reviewing relevant literature and conducting an original research project in a dietetics-related field. It builds on prior knowledge and skills, enhancing students' ability to design, implement, and analyse research. The module fosters critical thinking and professional development, preparing graduates for evidence-based practice and research-informed decision-making in modern healthcare settings. Learning Outcomes 1. Plan, conduct, analyse and report on investigations into an aspect of nutrition and dietetics in the laboratory and / or in the field in a responsible, safe and ethical manner. |
10 | Mandatory |
| 2 |
Dietetics Practice Placement 3This module will enable students to consolidate their practice. Students will use culturally tailored techniques to communicate securely and safely with both individuals and groups of service users as well as the larger multidisciplinary healthcare professional team. Students will also have the opportunity to integrate clinical reasoning techniques supported by robust evidence from a variety of practice settings and specialities, including safe caseload management. *Before taking Dietetics Practice Placement 3 (HLTH09038), Dietetics Practice Placement 2 (HLTH09037) and Professional Practice 2 (HLTH09034) must be passed. Learning Outcomes 1. Act in the best interest of service users at all times with due regard to their will, preferences, beliefs and cultural practices |
20 | Mandatory |
Recommended Study Hours per week
Examination and Assessment
Reports
Practical skills assessments
Exams
Case Studies
Debates
Presentations
Portfolio
Practice placements
Research project dissertation
On-Campus Attendance Requirement
There are two semesters per academic year.
Year One
– Semester 1: will take place in person at the ATU Sligo campus.
– Semester 2: will encompass a combination of online delivery with some on-campus lectures and workshops
Year Two
– Semester 3: taught modules will be delivered online.
– Semester 4: taught modules will be delivered online.
At least 1000 hours of supervised practice placements are embedded within the programme (semester two and into the summer break, and semester four) in a range of environments in which nutrition and dietetics can be applied.
Progression
Graduates may wish to use their masters as a stepping stone to continue their studies in a cognate research area, applying directly to funded research M.Sc. and Ph.D. opportunities at both ATU and other third-level institutions.
Download a prospectus
Entry Requirements
Minimum Entry Requirements
Candidates must hold a nutrition-related Level 8 Bachelor (Hons) degree with a minimum grade classification of H2.2 or equivalent. These awards should include considerable biological sciences (e.g. biochemistry and physiology).
English Language Requirements
Non-EU applicants who are not English speakers must have a minimum score of 7.0 (with a minimum of 6.5 in each component) in the International English Language Testing System (IELTS) or equivalent.
EU applicants who are not English speakers are recommended to have a minimum score of 7.0 (with a minimum of 6.5 in each component) in the International English Language Testing System (IELTS) or equivalent.
All results must have been achieved within 2 years of application to ATU
Applicants will also be required to provide and/ or complete the following:
- Personal statement
- Two references (one academic and one workplace)
- Online interview
Garda vetting
All students accepted onto the MSc Clinical Nutrition and Dietetics programme must undergo and pass Garda vetting.
Fitness to Practise
This programme will be subject to the University’s Fitness to Practise Policy.
Careers
Graduates may go on to practice within the Irish National Health Service via hospital, community or charity sectors. Research institutes, food retailers, consumer groups and government departments and agencies are additional avenues for employment. Private practice work and careers in the food and pharmaceutical industries are also potential end destinations for the programme.
Further Information
Start Date
Who Should Apply?
This MSc is for graduates who want to study nutritional and dietetic sciences to work as a registered dietitian.
Contact Information
Dr Brian Power RD
Lecturer
E: brian.power@atu.ie
Dr Laura Keaver RD
Lecturer
E: laura.leaver@atu.ie
Dr Owen Kenny
Head of Department of Health and Nutritional Sciences
E: owen.kenny@atu.ie
Admissions Office
E: admissions.sligo@atu.ie
T: 353 (0) 71 931 8511
Health & Nutritional Sciences