Module details

Module 1 - Statistics, Nutritional Epidemiology and Community Nutrition.

This module provides an introduction to nutritional epidemiology including basic epidemiological study design, the assessment of dietary intake and basic statistical methods. The community nutrition element focuses on the food and nutrient intakes of special population groups, food policy, the link between food, nutrition and poverty and the factors affecting food choice in Western countries. Student workshops are a feature of this module.

Module 2 - Nutritional Biochemistry.

This module explores the structure of nutrients, their digestion, absorption, storage and metabolism. The metabolic function of vitamins and minerals is also considered, and the consequences of deficiency states. Emphasis is put on an understanding of the regulation of whole body metabolism.

Module 3 - Energy Balance and Physiological Adaptation.

This module uses lectures, workshops and demonstrations to give the students an understanding of energy balance and the control of energy expenditure and intake, and the pathophysiology of obesity. The module also explores the importance of nutrition for exercise and work, pregnancy, growth, lactation and old age.

Module 4 - Medical Aspects of Nutrition.

This module investigates the role of nutrition in the epidemiology, pathophysiology, clinical features and nutritional management of common diseases such as atherosclerosis, diabetes, gastrointestinal disorders and diseases of bone and cancer.

Module 5 - Nutrition in Developing Countries.

This module considers nutrition in a global context. It examines the complexity of factors that interact to determine food availability at national, regional and household level. It also explores determinants of specific nutrient deficiencies, and how to evaluate nutritional status in different scenarios. Consideration is also given to possible approaches for reducing the incidence of nutrient deficiencies, as well as strategies for responding to nutritional emergencies.



Projects - Research projects are an essential element of the course. Students will be attached to one particular research group in order to maximise contact time with a supervisor in a research environment. Projects will be available in a wide range of clinical or non-clinical areas involving laboratory work, clinical and community nutrition and clinical dietetics within the University, local hospitals and the community and collaborative institutions either in the UK or overseas. Project topics will be arranged within the general areas of current research interests in Sheffield described in Human Nutrition Research page.

Diploma course - consists of the 5 modules plus a 3 months library based project.