Masters of Arts in Interdisciplinary Design
The Masters of Arts in Interdisciplinary Design offered by TUS Midwest...
Bachelor of Science (Honours) in Nutrition and Health Science
Athlone
INTAKE: September
Program Overview
The Bachelor of Science (Honours) in Nutrition and Health Science program at the Technological University of the Shannon Midlands Midwest is designed to provide students with a comprehensive understanding of the principles of nutrition, human biology, and health promotion. This interdisciplinary program combines theoretical knowledge with practical skills to prepare students for careers in nutrition, dietetics, public health, healthcare, and research. Students explore topics such as food science, biochemistry, physiology, epidemiology, and nutrition counseling, gaining insights into the role of nutrition in preventing disease, promoting health, and enhancing quality of life. Through laboratory experiments, clinical placements, and research projects, students develop the critical thinking, problem-solving, and communication skills needed to address complex issues related to nutrition and health in diverse populations.
Foundations of Nutrition Science: The program covers the fundamental principles of nutrition science, including macronutrients, micronutrients, dietary guidelines, and nutritional requirements across the lifespan. Students learn about the role of nutrients in metabolism, growth, development, and disease prevention, as well as the impact of dietary patterns on health outcomes. They explore the biochemical processes involved in digestion, absorption, and utilization of nutrients, gaining a deep understanding of the relationship between diet and health.
Food Science and Technology: Students study food science and technology, examining the composition, processing, and safety of foods. They learn about food additives, food preservation techniques, food labeling regulations, and food quality assurance systems. Students explore the sensory properties of foods, food analysis methods, and the impact of food processing on nutrient content and bioavailability. They also investigate emerging trends in functional foods, nutraceuticals, and food fortification strategies to address nutritional deficiencies and promote health.
Clinical Nutrition and Dietetics: The program includes coursework in clinical nutrition and dietetics, focusing on the assessment, diagnosis, and management of nutrition-related diseases and disorders. Students learn how to conduct nutritional assessments, interpret laboratory tests, and develop personalized nutrition care plans for individuals with various health conditions, such as obesity, diabetes, cardiovascular disease, and gastrointestinal disorders. They gain practical experience in nutrition counseling, meal planning, and behavior change techniques to support clients in achieving their health goals.
Health Promotion and Public Health Nutrition: Students explore the principles of health promotion and public health nutrition, examining strategies for preventing chronic diseases and promoting healthy lifestyles at the population level. They learn about epidemiological methods, health behavior theories, and community-based interventions aimed at addressing nutrition-related risk factors and disparities. Students also study nutrition policy, food security, and environmental influences on dietary behavior, gaining insights into the social determinants of health and the role of advocacy in shaping nutrition policies and programs.
Research Methods and Data Analysis: The program provides students with training in research methods and data analysis, enabling them to critically evaluate scientific literature, design research studies, and analyze nutrition-related data. Students learn how to conduct literature reviews, formulate research hypotheses, collect and analyze quantitative and qualitative data, and present research findings effectively. They develop research proposals, implement research projects, and disseminate research findings through written reports, oral presentations, and poster presentations, preparing them for careers in academia, industry, and healthcare research.
Professional Practice and Ethical Standards: Throughout the program, students are introduced to professional practice standards and ethical guidelines governing the practice of nutrition and dietetics. They learn about professional ethics, confidentiality, informed consent, and cultural competence, as well as legal and regulatory frameworks related to nutrition practice. Students engage in supervised clinical placements, internships, and practicum experiences, where they apply ethical principles and professional standards in real-world settings under the guidance of experienced practitioners.
Location
Athlone
Score
IELTS: 6
Tuition Fee
€ 12500
Undergraduate Entry Requirements
Academic Qualifications: Applicants for undergraduate programs typically require a minimum academic achievement of 60% or above in their previous academic qualifications.
English Language Proficiency:
- IELTS: Overall band score of 6.0 or 6.5 with a minimum of 5.5 in each component.
- TOEFL: Overall score of 79 with a minimum of 17 in each section.
- PTE: Overall score of 52 with a minimum of 50 in each section.
- DET: Overall score of 105.
Students must provide:
- academic marksheets & transcripts
- letters of recommendation
- a personal statement - SOP
- passport
- other supporting documents as required by the university.
It's important to note that entry requirements can vary by program and may change over time. Additionally, some programs may have additional requirements, such as interviews, portfolios, or work experience.
TUS: Midlands Midwest, situated in Ireland, provides various scholarships and financial aid opportunities to support the academic aspirations of international students seeking to pursue their education at the institution.
Merit-Based Scholarships: The university offers merit-based scholarships for outstanding academic achievers. These scholarships often consider students' academic records, achievements, and potential contributions to the academic community.
Country-Specific Scholarships: TUS may offer scholarships specifically tailored to students from certain countries or regions, encouraging diversity and inclusivity within the student body.
Financial Need-Based Scholarships: In addition to merit-based scholarships, the institution may provide financial need-based scholarships to students facing economic hardships, ensuring access to quality education irrespective of financial constraints.
Sports and Art Scholarships: TUS recognizes talents beyond academics and may offer scholarships to students excelling in sports, arts, or other extracurricular activities. These scholarships aim to support and nurture students' diverse talents.
The Bachelor of Science (Honours) in Nutrition and Health Science program at the Technological University of the Shannon Midlands Midwest offers graduates a wide range of career opportunities in diverse fields related to nutrition, health, and wellness. With its strong foundation in nutrition science, health promotion, research methods, and practical experience, graduates emerge as skilled professionals ready to make a positive impact on individuals' health and well-being, communities, and society as a whole.
Registered Dietitian/Nutritionist: Graduates of the Bachelor of Science (Honours) in Nutrition and Health Science program are well-prepared to pursue careers as registered dietitians or nutritionists. They can work in a variety of settings, including hospitals, clinics, community health centers, schools, and private practice. Registered dietitians/nutritionists assess individuals' nutritional needs, develop personalized nutrition plans, provide dietary counseling, and educate clients about healthy eating habits and lifestyle choices. They may specialize in areas such as clinical nutrition, sports nutrition, pediatric nutrition, or public health nutrition.
Nutrition Educator/Health Educator: Graduates can work as nutrition educators or health educators, promoting health and wellness through education and outreach programs. They develop and deliver nutrition education workshops, seminars, and presentations for diverse audiences, including schools, workplaces, community groups, and healthcare organizations. Nutrition educators/health educators create educational materials, such as brochures, fact sheets, and online resources, to disseminate evidence-based information on nutrition, healthy eating, and disease prevention. They also collaborate with other health professionals to develop comprehensive health promotion initiatives and campaigns.
Public Health Nutritionist: Graduates can pursue careers as public health nutritionists, working to improve population health and reduce health disparities through nutrition interventions and policies. They may work for government agencies, nonprofit organizations, or international health organizations, designing and implementing nutrition programs and initiatives at the community, national, or global level. Public health nutritionists conduct needs assessments, develop nutrition policies and guidelines, and evaluate the effectiveness of nutrition interventions in addressing public health priorities such as obesity, malnutrition, and chronic disease prevention.
Nutrition Researcher/Scientist: Graduates can work as nutrition researchers or scientists, contributing to the advancement of knowledge in the field of nutrition and health science through research and innovation. They may work in academic institutions, research institutes, government agencies, or private industry, conducting studies on topics such as dietary patterns, nutrient metabolism, nutritional epidemiology, or food technology. Nutrition researchers/scientists design research studies, collect and analyze data, and publish their findings in scientific journals to inform public health policy and practice. They may also collaborate with industry partners to develop new food products or dietary supplements.
Food Industry Professional: Graduates can pursue careers in the food industry, applying their knowledge of nutrition and health science to roles in food product development, quality assurance, regulatory compliance, or marketing. They may work for food manufacturers, food retailers, or food service providers, ensuring that food products meet nutritional standards, labeling requirements, and safety regulations. Food industry professionals may develop and reformulate food products to enhance their nutritional profile or address specific dietary needs, conduct product testing and analysis, or educate consumers about healthy food choices through marketing campaigns and educational materials.
Corporate Wellness Coordinator: Graduates can work as corporate wellness coordinators, designing and implementing workplace wellness programs to promote employee health and well-being. They collaborate with employers to assess employees' health needs, develop wellness goals and objectives, and deliver wellness initiatives such as nutrition workshops, fitness classes, and stress management programs. Corporate wellness coordinators may conduct health screenings, provide one-on-one counseling or coaching, and evaluate the effectiveness of wellness interventions through data analysis and program evaluation. They play a key role in creating a culture of health and wellness within organizations, leading to improved employee productivity, morale, and retention.
Healthcare Consultant: Graduates can work as healthcare consultants, providing expertise and guidance on nutrition-related issues to healthcare organizations, insurance companies, or government agencies. They may specialize in areas such as clinical nutrition, healthcare policy, or healthcare technology, advising clients on strategies to improve patient outcomes, reduce healthcare costs, or comply with regulatory requirements. Healthcare consultants may conduct needs assessments, develop recommendations or action plans, and assist with the implementation and evaluation of nutrition programs or initiatives within healthcare settings.
