Clinical Sciences and Nutrition MRes
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Course Summary
This course will provide excellent training for students who want to move on to study a PhD, or for students who simply wish to undertake a significant research project in nutrition, physical activity and health. The Department of Clinical Sciences and Nutrition has a long-established reputation in nutrition, physical activity, and health, with considerable teaching and research expertise at both undergraduate and postgraduate levels. Our staff are enthusiastic and helpful, and pride themselves on going the extra mile to support students throughout their research.
This course:
- meets the current training requirements to produce graduates with the knowledge, skills and experience to undertake a substantive personal research project
- aims to provide a wide range of career opportunities, including onward progression to PhD
- is offered as a range of pathways; students will be assigned to one of the different pathways depending on the topic and nature of their research project.
What you'llStudy
You will take two taught modules – one relating specifically to research methods, and one of relevance to your chosen area of individual research. The research component comprises an independent project conducted under the guidance of an experienced supervisor. Projects are determined by individual negotiation and can take place in a range of settings . You can undertake your project in collaboration with a partner organisation.
Module content:
The module content is designed to introduce key concepts relating to the security and integrity of the food supply chain. The strategies, procedures and technologies that have been introduced or might have a role in future will be explored
Some or all of the following areas will be addressed by the module:
- The nature of the modern food supply chain, demand forecasting and the role of the consumer
- Human population and demographic change - changing pressures on the food supply chain.
- Origins, fate, behaviour and impact of contaminants and allergens in the food supply chain
- Food production, processing and waste - new technologies for enhanced efficiency and waste reduction.
- Waste valorisation and alternative sources of protein.
- Adulteration, fraud and threat assessment.
- Supply chain and demand forecasting in food and drink industries.
- Nanotechnology applications for rapid diagnostics and enhanced packaging.
- Legislation and enforcement for consumer protection.
Module aims:
The module aims to introduce the student to some of the key issues that currently influence the availability of food, as well as those which are expected to impact on this in the future. These include factors such as population growth, demographic and social change, resource depletion and environmental degradation. The operation of the various components of the food supply chain that link environment and primary production to the end consumer will also be examined, as well as the opportunities to modify or change behaviour and practice. In addition to ensuring sufficient quantities of food are made available for the consumer, it is also essential to protect the food supply chain from events or activities that might impact upon quality and safety. The origins and occurrence of contaminants, allergens and adulterants in the food supply chain will be explored, as well as the strategies and procedures necessary to ensure the supply of safe, nutritious and wholesome food to the consumer.
Module content:
1. Nutrients, including water and alcohol
- Essential nutrients
- Conditionally essential nutrients
- Dispensable (non-essential) nutrients
- Beneficial non-nutrients
2. Reference values: their sources, uses and limitations
- Dietary reference values
- Safe Upper Levels
3. Food sources:
- Of nutrients
- Of other constituents of food
- Toxins
- Anti-nutrients
4. How food production, supply, and preparation can determine chemical composition and content of dietary nutrients and other constituents
5. Digestion and absorption of nutrients
- Metabolic fate of nutrients / end products of nutrient metabolism
- Biological effects of inert ingesta
6. Role of diet, nutrition and foods across the lifespan
7. Key functions of the body
- Control of food intake
- Bioavailability of nutrients
- Energy balance and nutrient balance
- Nutrient turnover and storage
- Homeostasis and homeorrhesis
- Adaptation and its limits
- Diet and immunity
Module aims:
The aim of this module is 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.
Module content:
On completion of the taught modules, students will have developed their knowledge base and attained a high level of competence in the application, analysis and evaluation of theory and practice. This knowledge and critical skills will have been assessed in all previous assignments, thereby providing students with the opportunity to undertake a research project relevant to their taught programme of study. The research project subject will be agreed with an appropriate supervisor and the Research project module leader (Research Co-ordinator). The subject matter may be related to any area of the scientific discipline chosen by the student.
Module aims:
- To provide the student with an opportunity to investigate systematically and in depth a scientific 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 their chosen broad scientific field.
- To present the outcomes of personal research in the form of one publishable scientific paper.
- To be able to discuss their findings in an oral examination
Module content:
CC: Core Competencies – Association for Nutrition (2012) Competence requirements for programme accreditation. Available at: http://www.associationfornutrition.org/Portals/0/Public/Accreditation/Programme%20Accreditation%20Competencies%20July%202012.pdf
1. Nutrients, including water, oxygen and alcohol (CC1c, CC1f, CC1f)
- Essential nutrients
- Conditionally essential nutrients
- Dispensable (non-essential) nutrients
- Beneficial non-nutrients
2. Reference values: their sources, uses and limitations (CC4d)
- Dietary reference values
- Safe Upper Levels
3. Food sources: (CC1e, CC2a)
- Of nutrients
- Of other constituents of food
- Toxins
- Anti-nutrients
- Deficiencies (consequences of)
4. How food production, supply, and preparation can determine chemical composition and content of dietary nutrients and other constituents. Including fortification. General principles and methods of health claims, efficacy, safety and legal aspects of food, drinks and supplements (CC2b, CC4f)
5. Digestion, absorption and excretion of nutrients
- Metabolic fate of nutrients / end products of nutrient (CC1b, CC1d, CC1h)
- Biological effects of inert ingesta (CC4c)
6. Role of diet, nutrition and foods across the lifespan (CC1e, CC1g, CC1k)
- Including nutrition analysis of foods and diets for an individual and groups
7. Key functions of the body (CC1a, CC1h, CC4a)
- Control of food intake
- Bioavailability of nutrients
- Energy balance and nutrient balance (including methods of measurements, estimated energy balance, energy expenditure physical activity and fitness)
- Nutrient turnover and storage
- Homeostasis and homeorrhesis
- Adaptation and its limits
- Diet and Immunity
- Respiration
- Neuro-endocrine
- Haematological systems
- Thermoregulation
Module aims:
The aim of this module is 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. (CC2d)
Module content:
- Review of the major disease processes and their descriptive terminology
- Risk factors for, classification and aetiology of the major diseases (e.g. disorders of the immune system, organ dysfunction, cancer, non-communicable diseases)
- Clinical assessment, diagnosis and treatment interventions (medical and surgical) in the management of major diseases and disorders
- Integration of physiological systems and their impact on disease progression and management, including monitoring of measurable outcomes
- Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions
- Principles of pharmacokinetics and pharmacodynamics
Module aims:
Students will gain an understanding of: medical terminology and disease classification, the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery. Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicines management. The module communicates immunological and pharmacological knowledge relevant to the health care professional, and fosters critical evaluation of the evidence which informs and supports clinical practice in a range of conditions/diseases.
Module content:
1. Disturbance of metabolism: metabolic changes during calorie surplus & macronutrient imbalance; normal/abnormal functions of adipose tissue and energy metabolism in skeletal muscle; metabolic changes associated with increased fat deposition and fat distribution.
2. Genetic basis of obesity: hypothalamic control systems: feeding and satiety centres; Prader Willi Syndrome, Agouti protein, Ob- gene, leptin. peroxisome proliferators activator receptors.
3. Review of the evidence of epigenetic (maternal and foetal) causes of obesity including the Foetal origins of adult disease (Barker) hypothesis
4. Regulation of appetite and satiety in relation to food intake: CCK, Peptide YY, Ghrelin, Leptin, Insulin.
5. Strength and limitations of body composition assessment tools and techniques
6. Strengths and limitations of energy expenditure assessment tools and techniques
7. Strengths and limitations of tools of dietary assessment (food diaries, 24-hour recall, food frequency questionnaires,
etc) and analysis (food composition tables, nutritional analysis software)
Module aims:
1. To study the main metabolic pathways associated with energy metabolism and their integration and control, in normal and abnormal situations.
2. To develop a critical understanding of the normal metabolism of adipose tissue and the metabolic problems associated with energy imbalance resulting in the deposition of excess fat which may lead to increased morbidity and mortality
3. To develop a critical understanding of the mechanisms by which body weight and body composition are controlled, also within the context of the debate concerning whether ‘calories do or do not count’
4. To understand the genetic, epigenetic (FOAD) and physiological causes of energy imbalance.
5. To appreciate the role of nutritional assessment and energy expenditure assessment as an important tool to assess potential causes of excess adipose tissue
6. To understand the strengths and limitations for assessment of body composition, especially within the context of excess adipose tissue
Module content:
- The process of rehabilitation (biomedical v bio-psychosocial/psychological determinants of health and behaviour change, patient centred approaches and socio-cultural influences on success)
- Stages of rehabilitation, standards and case components (BACPR) (rationale, content, benefits & drawbacks)
- Epidemiological influences and risk factors of cardiovascular disease
- Pathophysiological influences and processes of cardiovascular disease
- Procedures for diagnosing disease
- Diagnosis decision making
- Treatment selection choices
- Medications for CVD
- Metabolic risk factors such as obesity and diabetes and the link with peripheral vascular disease
- The strength and weaknesses of the evidence base for cardiovascular rehabilitation
Module aims:
To equip the student with a clinically-based understanding of relevant cardiovascular disorders, investigative techniques and therapeutic strategies.
Module content:
1. The building blocks of scientific research: types of research (analytical, descriptive, experimental, and qualitative), scientific parlance (hypothesis, concepts, operational definitions, and dependent/independent variables), sampling procedures, and measurement issues (reliability and validity).
2. Research and data collection methods: experimental research (developing hypotheses, independent/dependent variables, controls, sample selection, study designs, and experimental validity); descriptive research (questionnaires and interviews, case studies); qualitative research (characteristics, procedures, methods of data collection, data analysis, and internal/external validity).
3. The nature of research; scientific methods of enquiry, pure versus applied ways of problem solving. Developing the research problem; identifying a topic area, devising specific questions, discovering what is already known (reviewing the literature), determining feasible ways to answer the questions.
4. Ethics in research.
5. Introduction to data analysis software (SPSS for Windows). Establishing an SPSS database. Defining and transforming variables; data storage and retrieval.
6. Data analysis for descriptive and experimental research; descriptive statistics. Describing data; measures of variability, correlation and scatter plots. inferential statistics. Selecting an appropriate statistical test (parametric or non-parametric), and types of statistical tests (chi-square; t-tests; one-way ANOVA & post-hoc tests; Wilcoxon, Mann-Whitney U). Worked examples in SPSS. Repeated Measures ANOVA; Factorial ANOVA, Limits of agreement analysis for method comparison and test retest reliability. Worked examples in SPSS.
Module aims:
1. To expose students to the essential elements in the process of conducting sound scientific research.
2. To develop students’ skills in the key aspects of data handling and statistical analysis.
Module content:
Exercise & Health:
- Exercise, fitness and health; physiology of exercise; overview of exercise in prevention and treatment
- Exercise in cardiovascular health and disease; metabolic syndrome, diabetes management,
etc. - Exercise and the immune system, cancer, bone health & stress management
- Assessment of health-related fitness: strength, body fat%, flexibility, aerobic capacity
- Exercise prescription – principles & practices
- Exercise in occupational and community health & fitness
Module aims:
- To develop a thorough knowledge and understanding of the risks and benefits to health of physical activity.
- To enable students to engage in informed debate about major themes in exercise and health inter-relationships
- To develop skills for the measurement and evaluation of health-related physical fitness.
Dr Tanja Harrison
Senior Lecturer
We deliver taught modules as short three or four-day intensive courses, which facilitates attendance by students in employment both nationally and internationally. The taught modules are supported by online and other resources. Acquisition of core knowledge is achieved through lectures, seminars, workshops, audio-visual presentations, tutorials and private study, supplemented, where appropriate, by contributions from guest and visiting lecturers.
Each taught module requires 25 to 30 hours of classroom attendance, followed by 170 to 175 hours of directed or self-directed learning.
Each taught module is assessed by the submission of one or more written coursework assignment(s), totalling 3000 words equivalent, or through oral presentations. The format of the assessment will vary depending on the module content, for example, through data interpretation and evaluation, research proposals, evaluative reports, and so on.
As a formative assessment, each student will complete a 1,000 word research proposal prior to commencing their research project. The assessment of the research module will be via a portfolio, which will comprise of a research article written in a format suitable for publication or journal (6,000 words), and an internally-examined viva voce (an oral exam which lasts between 45 minutes to an hour, and delivers the equivalent of 21,000 words).
Entry Requirements
2.1 honours degree
Applicants should normally possess at least a second upper class (2.1) honours degree in any relevant discipline with additional emphasis placed upon the student's preparedness for study and performance at interview, which will inform the selection process.
Students are requested to submit a one-page outline of their research topic interest to be assigned a suitable supervisor. The Department of Clinical Sciences and Nutrition might also from time to time advertise projects that students can express an interest in. These will be announced on this website when they become available.
Each student will be interviewed.
2:1 honours degree
Applications are invited from graduates who have completed an undergraduate degree in a relevant science or health-related discipline. A minimum 2:1 honours is required. Applications from those with appropriate professional qualifications will also be considered.
All applicants will be interviewed.
See below for your country specific requirements. Please note, some programmes have special entry requirements and if applicable, these are listed below.
English Language Requirements
For those who do not have IELTS or an acceptable in-country English language qualification, the University of Chester has developed its own online English language test which applicants can take for just £50.
For more information on our English Language requirements, please visit International Entry Requirements.
The location
Modern learning resources and library
Support Services
Fitness Facilities
Chapel, Chaplaincy and Multi-Faith Spaces
Accommodation
Catering
Fees and Funding
£4,712 per year (2023/24)
Fee rates for 2024/25 have not yet been confirmed by UKRI therefore please refer to 2023/24 rates as a guide.
£13,643 per year (2023/24)
Fee rates for 2024/25 have not yet been confirmed by UKRI therefore please refer to 2023/24 rates as a guide.
The University of Chester offers generous international and merit-based scholarships for postgraduate study, providing a significant reduction to the published headline tuition fee. You will automatically be considered for these scholarships when your application is reviewed, and any award given will be stated on your offer letter.
For more information, go to our International Fees, Scholarship and Finance section.
Irish Nationals living in the UK or ROI are treated as Home students for Tuition Fee Purposes.
Your course will involve additional costs not covered by your tuition fees. This may include books, printing, photocopying, educational stationery and related materials, specialist clothing, travel to placements, optional field trips and software. Compulsory field trips are covered by your tuition fees.
If you are living away from home during your time at university, you will need to cover costs such as accommodation, food, travel and bills.
The University of Chester supports fair access for students who may need additional support through a range of bursaries and scholarships.
Full details, as well as terms and conditions for all bursaries and scholarships can be found on the Fees & Finance section of our website.
Your Future Career
Careers service
The University has an award-winning Careers and Employability service which provides a variety of employability-enhancing experiences; through the curriculum, through employer contact, tailored group sessions, individual information, advice and guidance.
Careers and Employability aims to deliver a service which is inclusive, impartial, welcoming, informed and tailored to your personal goals and aspirations, to enable you to develop as an individual and contribute to the business and community in which you will live and work.
We are here to help you plan your future, make the most of your time at University and to enhance your employability. We provide access to part-time jobs, extra-curricular employability-enhancing workshops and offer practical one-to-one help with career planning, including help with CVs, applications and mock interviews. We also deliver group sessions on career planning within each course and we have a wide range of extensive information covering graduate jobs and postgraduate study.