Public Health Nutrition

Master of Science

Course Details

Course Code	SG_SPUNU_M09
Level	9
Duration	2 years
Credits	90
Method of Delivery	Online
Campus Locations	Sligo
Mode of Delivery	Part Time

How to Apply

Course Overview

This Masters in Public Health Nutrition aims to support the development of knowledge, skills and competencies, specific to the practice of Public Health Nutrition. In addition, leadership styles, strategies, capabilities and competencies will be examined, placing the graduate in a position to lead teams and to advocate for change within the area. Learners will also undertake and engage with a research project. This combined discipline-specific and research programme model of learning will instil skills of researching relevant public health nutrition issues in Ireland and contribute to local and national evidence bases.

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
1	Public Health Nutrition This module will provide learners with the competencies to critically evaluate the role of nutrition throughout the lifecycle, the relationship between diet and disease, the factors that influence the food choices we make and current nutritional issues of public health concern in Ireland and globally. Learning Outcomes 1. Evaluatethe factors that determine nutritional needs throughout the life-cycle 2. Evaluatethe role of nutrition in the aetiology of health problems of widespread importance globally 3. Appraise the role of cultural, social and psychological factors in shaping the eating habits of an individual 4. Appraisethe global food system and the factors that influence and shape this 5. Critiqueand compare current nutritional issues at local, national and global level	05	Mandatory
1	Nutrition Assessment Methods This module is intended to provide an understanding of the principles and methods used in nutritional assessment for population health and research. It will cover topics such as dietary intake assessment methodology, body composition techniques and the role of biochemistry in nutritional assessment. Learning Outcomes 1. Assessthe advantages, limitations and appropriate applications of the main methods of dietary, anthropometric and laboratory assessments of nutritional status 2. Critiquethe most appropriate dietary, anthropometric and laboratory methods to use when assessing the nutritional status of an individual 3. Critically interpret and evaluate scientific papers that use dietary, anthropometric or laboratory methods to determine nutritional status 4. Analyse and interpret nutritional assessment data for individuals and groups 5. Appraise and interprethow biology, biochemistry, assessment technology, bias and measurement error influence nutritional assessment data	05	Mandatory
1	Nutrition Research Methodologies This module will introduce learners to both qualitative and quantitative research methods, different types of study designs used in nutrition research and its major limitations. Learning Outcomes 1. Illustratekey characteristics of quantitative and qualitative data collection methods and reflect on their main advantages and challenges 2. Critically reflect onthe problems encountered when designing and carrying out nutrition research 3. Discuss thekey statistical issues including analysis, sampling, study size and statistical power 4. Apply qualitative methods of data collection and analysis to investigate the nutrition related health problem 5. Critically evaluate the nutrition related issue and usingquantitative and/or qualitativeapproachprepare the researchresearch proposal	05	Mandatory
2	Statistical Analysis for Nutritional Research This module will equip the student with advanced statistical techniques for analysing data in the Nutrition field. It provides the students with the ability to apply appropriate statistical techniques to data sets gathered during project work and also to comment on and rate techniques used in existing studies. Learning Outcomes 1. Formulate conclusionsby applying a range ofadvanced statistical techniques in the analysis of data sets. 2. Model the relationships between variables using regression analysis 3. Explain the concept of survival analysis and apply the most commonly used mortality/survival functions 4. Justify the selection and application of appropriate quantitative analysis in nutrition relatedliterature and reports. 5. Use a statistical software package to carry out analysis ondata sets.	05	Mandatory
2	Public Health Nutrition Interventions This module will enable graduate students to plan, implement, monitor and evaluate nutrition interventions in a range of settings. It will also introduce the theories of behaviour change which will be critically analysed to determine their effectiveness in different populations. Learning Outcomes 1. Evaluate the appropriateness of nutrition and related interventions or programmes to address a nutritional issue 2. Analysekey factors contributing to success or failure of interventions or programmes addressing nutrition problems 3. Demonstrate the abilityto plan, implement, monitor and evaluate appropriate interventions and programmes to address nutrition issues 4. Critically assessa range of health behaviour techniques and demonstrate howtheir application cansupport change within individuals and groups	05	Mandatory
2	Leadership in Public Health Nutrition This module will provide graduate students with an understanding of leadership and advocacy as it pertains to public health nutrition. Learning Outcomes 1. Demonstrate effective communication and advocacy skills to positively influence health and nutrition environment. 2. Illustrate the key concepts of leadership theory and the key differences between management and leadership and their relevance to public health nutrition 3. Critically analyse the complexities of leading and motivating people in public health nutrition 4. Consciously reflect on own/aspired public health nutrition professional practice 5. Apply ethical values to public health decision making	05	Mandatory

Year 2

Semester	Module Details	Credits	Mandatory / Elective
1	Nutritional Epidemiology This course is designed to provide graduate students with the skills to conduct and interpret epidemiological studies relating diet and nutritional status to disease and health, and apply the statistical methods commonly used in nutritional epidemiology to analyse diet-disease associations. Learning Outcomes 1. Be able to explain the characteristics of study designs used in nutritional epidemiology and public health and indicate the major (dis)advantages of the various study designs 2. Be able to explain the difference between internal and external validity of the epidemiological findings 3. Be able to interpret precision measures 4. Critically evaluate studies used innutritionalepidemiology, taking methodological considerations into account 5. Adjust for confounding and identify effect modifiers using both stratified analysis and statistical modelling	05	Mandatory
2	Food and Nutrition Policy This module will enable students to integrate and apply their knowledge and skills in public health nutrition to the development and analysis of food and nutrition policies. Learning Outcomes 1. Critically evaluate specific food and/or nutrition policy with respect to its evidence-base, adequacy of implementation, nutritional impact and forces which hinder or help it’simplementation 2. Discuss the contexts (nutritional, political, economic, cultural, etc.) in which food and nutritional policies are developed 3. Demonstrate an understanding of effective planning, implementation and monitoring of food and nutrition policy, taking into consideration population’s health issues. 4. Illustratehow public health policy is related to nutrition policy and to common agricultural policy 5. Reflect on the processes and interaction of stakeholders which lead to policy decisions	05	Mandatory
2	Public Health Nutrition Thesis The research project will allow the learner to investigate an area relevant to Public Health Nutrition, using knowledge skills and competencies acquired at earlier stages of the Master's Programme, to research an area deemed appropriate by an academic Supervisor. Learners will examine and define the issues/research problem, develop a research proposal, select and execute appropriate methodologies, analyse data, evaluate findings critically and draw justifiable conclusions, demonstrating self-direction and originality of thought. The learner will be allocated a supervisor who will advise on the direction of the work. Regular meetings with their supervisor will engage the student in discussion which will deepen their learning and motivation. These meetings will help the student to maintain focus and challenge them on hypothesis and approaches to their experimental design and implementation. Throughout the period of research, the learner is encouraged to network with other researchers in academia and industry/sector (where an Industry link/project occurs) and to disseminate their research findings in oral and written format to both academic and professional audiences. Critical thinking skills will be developed through analysis of research data and the presentation of research outcomes in the format of thesis, conference style presentation and viva. Learning Outcomes 1. Manage an independent research project with a support structure in place for supervision. 2. Critically evaluate academic literature (and literature/technical information from a wide variety of other sources), to draw inferences from this body of knowledge to conduct an extensively focused critical review. 3. Develop professional practice skills including research project management, time-management and scientific writing skills. 4. Develop a research methodology and project plan for a research project. 5. Conduct the project by selecting and applying appropriate research methodology/techniques and analyse the data according to accepted models of analysis. 6. Interpret, critique and draw coherent conclusions from the research data generated. 7. Produce a thesis/research project which meets postgraduate standards of technical expertise investigating the subject area outlined in the research proposal. 8. Develop the skills to present and defend aspects of their research at seminars, conferences and vivas.	50	Mandatory

Recommended Study Hours per week

Live lecturers are typically between 6-10pm Monday to Thursday, most classes are 1-2 hours in duration. Semester 1 is delivered over 3 evenings; Semester 2 is delivered over 2 evenings; and Semesters 3 and 4 are delivered on 1 evening per week.
It is recommended that students should try to allow for 5-6 hours per week per 5 credit module to their studies.

Examination and Assessment

Learners will be assessed through a variety of assessment methods e.g. critical review, report, presentation, online quizzes and discussion forums.

On-Campus Attendance Requirement

No attendance required.

Progression

Graduates will be well placed to pursue doctorates in the area of Public Health Nutrition and Population Health.

Download a prospectus

Postgraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Applicants with a 2.2 Honours award in a relevant discipline may apply. Applicants who do not meet this entry criterion may be considered through Recognition of Prior Learning (RPL) if they have considerable relevant experience in the area. Advice, guidance and support for applicants can be found at www.atu.ie/recognition-of-prior-learning

Fees

Total Fees EU: €6300

Further information on fees

Careers

With a comprehensive understanding of the foundations of practice in population and public health nutrition and through the development of essential leadership, communication and professional practice skills, graduates will play a pivotal role in the future of Public Health Nutrition. Graduates will be highly competitive in the changing landscape of employment in the area of nutrition. Graduates are well placed for roles within health promotion, government agencies, community health centres, NGO’s, the food industry and within national nutrition research groups.

Further Information

Who Should Apply?

This award is suitable for those seeking a career in public health, health promotion, government agencies, community health centres, NGO’s, the food industry and within national nutrition research groups.