Master of Science in Nutrition and Healthy Ageing
Entrance Year Sept 2025
Programme Code 15058
Stream Code MFT (Full-time)
Mode of Study Mixed Mode
Normal Duration 1 year
Fund Type Self-Financed
Credits Required for Graduation 31
Initial Registration Credits
6 for local students
12 for non-local students
Tuition Fees
HK$6,340 per credit for local and non-local students
Programme Leader(s)
Dr Christine Shi-ying LiBSc, MSc, PhD, RNutr (UK)
Remarks
Early applications are strongly encouraged.
- Tuition Fee will not be charged for 1 credit subject, Academic Integrity and Ethics in Science
Aims and Characteristics
This programme aims to provide a unique, professionally oriented education opportunity for Bachelor's degree holders with relevant backgrounds, and to produce well-trained nutritionists capable of meeting the needs of the community, especially those of the elderly. The programme nurtures well-rounded and competitive graduates with excellent knowledge and skills. It includes a carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, and workplace learning experiences, with the primary goal of contributing to the health and well-being of the ageing population.
Upon the successful completion of the programme, students should be able to
- use their professional skills and knowledge to provide nutrition services and assess the nutritional status of individuals, especially the elderly;
- provide nutrition counselling and education for individuals, groups and communities to optimise health and well-being, with an emphasis on healthy ageing, by applying specific principles of nutrition and communication strategies;
- understand the food chain and its impact on people’s food choices, as well as the role of nutrition and diet in healthy ageing;
- analyse and apply research methods in various nutrition and healthy ageing studies and settings; and
- demonstrate the critical thinking, communication and analytical skills required to identify and solve problems related to nutrition and healthy ageing.
Recognition and Prospects
Recognition
The curriculum design is based on the requirements of the UK Association for Nutrition (AfN) for programme accreditation. Graduates have the opportunity to apply to the UK Voluntary Register of Nutritionists (UKVRN) to become Registered Associate Nutritionist (ANutr) via portfolio.
Prospects
Graduates enjoy excellent job prospects in public health and nutritional science, whether in health services, academia or the food and nutrition industry.
Scholarship and Continuing Education Fund
Scholarship
One-off entry scholarships will be granted to applicants with excellent academic achievements.
- PolyU reserves the right to change or withdraw the scholarship at any time. In case of any dispute / disagreement, PolyU’s decision is final.
Continuing Education Fund
^ FSN5023 Public Health Nutrition' (3 credits) offered in this programme has been included the list of reimbursable subjects under the Continuing Education Fund (CEF) [For course commencement after October 2022].
Admission
Entrance Requirement
English Language Requirement
If you are not a native speaker of English, and your Bachelor's degree or equivalent qualification is awarded by institutions where the medium of instruction is not English, you are expected to provide one of the following proficiency test results (taken within 2 years) for fulfil the minimum English language requirement for admission purpose:
- A score of 80 or above in the Test of English as a Foreign Language (TOEFL) Internet-based test;
OR
- An Overall Band score of 6.0 or above in the International English Language Testing System (IELTS) Academic module.
The TOEFL scores and IELTS results older than 2 years are normally NOT accepted.
Curriculum
Students need to complete the following subjects:
Curriculum Structure for students admitted in 2023 intake cohort or before
| Subject Code | Subject Title | Credits |
|---|---|---|
| Semester 1 | ||
| FSN5021 | Food Preparation and Menu Planning | 3 |
| FSN5022 | Nutritional Assessment | 3 |
| FSN5025 | Nutrition Education and Counselling | 3 |
| FSN5026 |
Practicum I |
1.5 |
| FSN5029 |
Advanced Human Physiology and Anatomy |
3 |
| Semester 2 | ||
| FSN5023^ | Public Health Nutrition | 3 |
| FSN5024 | Nutrition and Health for Older Adults | 3 |
| FSN5026 | Practicum I | 1.5 |
| FSN5027 /FSN5028 | Practicum II / Capstone Project | 1.5 |
| APSS533 | Mental Health and the Aged | 3 |
| RS517 |
Research Methods & Data Analysis | 3 |
| Summer Term | ||
| FSN5027 / FSN5028 | Practicum II / Capstone Project | 1.5 |
| Total | 30 | |
Curriculum Structure for students admitted in 2024 intake cohort onwards
| Subject Code | Subject Title | Credits |
|---|---|---|
| Semester 1 | ||
| FSN5021 | Food Preparation and Menu Planning | 3 |
| FSN5022 | Nutritional Assessment | 3 |
| FSN5025 | Nutrition Education and Counselling | 3 |
| FSN5026 |
Practicum I |
1.5 |
| FSN5029 |
Advanced Human Physiology and Anatomy |
3 |
| FSN5T01 | Academic Integrity and Ethics in Science |
1 |
| Semester 2 | ||
| FSN5023^ | Public Health Nutrition | 3 |
| FSN5024 | Nutrition and Health for Older Adults | 3 |
| FSN5026 | Practicum I | 1.5 |
| FSN5028 | Capstone Project | 1.5 |
| APSS533 | Mental Health and the Aged | 3 |
| RS517 |
Research Methods & Data Analysis | 3 |
| Summer Term | ||
| FSN5028 | Capstone Project | 1.5 |
| Total | 31 | |
|
^ FSN5023 Public Health Nutrition' (3 credits) offered in this programme has been included in the list of reimbursable subjects under the Continuing Education Fund (CEF) [For course commencement after October 2022].
|
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Enquiries
