Sports and Exercise Nutrition MSc

at Coventry University

Why you should study this course
 

• Opportunity to undertake placements at a range of local professional and amateur sports clubs, as well as the university sports teams (subject to competitive application, availability, meeting via requirements, and additional costs may apply)2.
• Explore the latest issues relating to the theory and practice of sport and exercise nutrition through case studies and exposure to the applied environment.
• We have experts in sport and exercise psychology, physiology, exercise and health, strength and conditioning, biomechanics, and nutrition, many conducting ongoing research and consultancy (staff may be subject to change).
• Access to industry-standard software, including those for assessing dietary analysis and energy expenditure and specialist equipment, including kitchens, an environmental chamber and a range of ergometers and metabolic carts.
• Successful completion provides eligibility to apply as a graduate to the Sports and Nutrition Register (SENr), a collaboration between the British Dietetic Association, the British Association of Sport and Exercise Sciences and The Nutrition Society (subject to additional costs).
   

What you'll study
 

Over the course of this master’s, you will cover three main themes: Exercise Physiology - exploring how the body adapts and responds to exercise and strength training, Nutrition – the exploration of the science of nutrition and the use of dietary strategies to enhance sport and exercise performance and Research Skills – aiming to provide you with the skills necessary to conduct your own research.
 

Modules
 

• Biochemical Basis of Sport and Exercise Nutrition - 40 credits

  The aim of this module is to provide an advanced understanding of the scientific basis for sports nutrition that covers the principles, background and rationale for current nutritional guidelines for sports performance. This module also considers the biochemical and physiological processes occurring in different types of exercise and how these respond to training. The module will also involve critically reviewing the effectiveness and mechanisms of new and developing areas in sports nutrition, for example the latest or most popular dietary supplements.

  Compulsory
   

• Sports Nutrition in Practice - 20 credits

  The aim of this module is to undertake applied practice in sports nutrition in the form of a placement. You will successfully apply to work with an athlete or team and provide nutritional support2. It will be expected that you will employ your understanding of the scientific basis for sports nutrition that covers the principles, background and rationale for current nutritional guidelines for sports performance.

  Compulsory
   

• Sports Nutrition: Applying Theory to Practice - 20 credits

  This module focuses on the practical skills associated with sports nutrition and provides a broad coverage of practical issues in sports nutrition. As well as looking at nutrition goals and the dietary strategies that can meet those goals, this module reviews nutritional knowledge, beliefs and behaviours of athletes, and deals with implementation of change and achieving goals in the practical world of sport. The module will provide you with an appreciation of the skills required when supporting sporting individuals or teams.

  Compulsory
   

• Research Skills and Professional Practice - 20 credits

  This module will provide a detailed understanding of the complex processes necessary to formulate, develop and test a scientific/clinical hypothesis. You will apply these to the design of a research experiment in a particular area. The ethos, requirements and legislation surrounding medical research will also be discussed within this module. In addition, personal development planning (PDP) and career planning will also be considered in this module.

  Compulsory
   

• Entrepreneurship: Media and Nutrition - 20 credits

  This module introduces you to potential opportunities to influence public health nutrition and engage with the public through media and by making an impact in the retail or service industry. It achieves this through using journalism as a channel of communication and by encouraging students to use their entrepreneurial skills to create an bring to life a new business idea.
   

  Professional conduct, responsibilities and accountability in relation to current legislation, guidelines and the relevant codes of ethics practice will be addressed.

  Compulsory
   

• Independent Project - 40 credits

  In this module you put into practice, and report, your research proposal. You will implement their project design, collect, analyse and interpret their data and critically evaluate their findings with due regard to published literature.
   

  You will continue to be supported through the process via supervisory meetings, but are expected to demonstrate an ability to work independently without close supervision. They must show a high level of organisational skills, practical ability, interaction with other students, engagement with supervisory meetings and professional behaviour to participants or clients.

  Compulsory
   

• Global Professional Development: Entrepreneurship - 10 credits

  The aim of this module is to give you the opportunity to critically assess the relationship between entrepreneurship and other domains of management, such as strategy and leadership. You will gain an understanding how entrepreneurial thinking can enhance organisational performance and leadership through the application of a more enterprising mind-set.

  Compulsory

Applicants should hold the equivalent of a 2:2 undergraduate degree in Dietetics, Human Nutrition or Sport Science which include a module on Physiology. Students must have studied and passed a level 3 module on nutrition.

Applicants must be able to demonstrate interest, enthusiasm and continuous professional development - ideally in the field of sports nutrition.
 

English language requirements

• IELTS: 6.5 overall, with no component lower than 5.5

International Tuition Fees:

£18600 per year

On successful completion of this course, you should have knowledge of:
 

• The underpinning principal conceptual and theoretical issues in sport and exercise nutrition.
• Key anthropometric, physiological and nutritional assessments.
• The physiology of exercise and principles used to construct training programmes, physical activity, nutrition and obesity, and research skills.
• The structure, regulation and organisation of sporting agencies.
   

You will be able to:
 

• Critically analyse, evaluate and interpret knowledge and practice in sport and exercise nutrition.
• Formulate and present a critical argument using a variety of methods (eg presentations, essays) that would stand up to critical review and scrutiny in academic and professional settings.
• Exhibit the skills of critical reasoning in relation to application of sports nutrition.
• Analyse key nutritional, anthropometric and physiological assessments.
• Interpret training programmes.
• Carry out appropriate anthropometrical, nutritional and physiological assessments.
• Devise suitable nutritional goals for sports men and women.
   

As a qualified sport and exercise nutritionist upon successful completion of the course, you should be able to find employment in range of different areas – within academia, the sport and fitness industry or public health nutrition.

Increasingly professional in their approach, many sports clubs are now seeking the advice of nutrition consultants to assist with their performance training and rehabilitation. You could find yourself developing nutrition programmes for professional teams and elite athletes.

However, sports nutrition is a rapidly developing area in personal training and community based physical activity interventions. With public health high on the government’s agenda, there is also a growing demand for graduates who can provide guidance on exercise and lifestyle within doctor’s surgeries, hospitals and private practice, as well as research roles within governing bodies.