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Tips for a Successful Application

In the Department of Nutritional Sciences at the University of Michigan School of Public Health, we want you to be successful when applying to our graduate programs. Think of your application as a way to help us get to know you. Who are you? What do you want to do with this degree? What would you contribute to our school culture? How can we help you be successful? Your application will be reviewed by two faculty members on the Nutritional Sciences Admissions Committee.  Our approach is both holistic and thorough and we truly enjoy learning about you as a future graduate student.

Creating an Application that Will Help You Stand Out

These tips will help you submit the strongest application possible for our programs. 

Writing Your Personal Statement

Writing a great personal statement takes time. We highly encourage you to seek feedback on your drafts from mentors and peers. A strong personal statement:

• Articulates a clear focus related to pursuing a nutrition degree and intention in applying to the Department of Nutritional Sciences at Michigan Public Health.
• Demonstrates critical reasoning and sophistication in making linkages between career goals and the expected learning and benefits of graduate education in nutritional sciences.
• Connects past academic, professional, and personal experiences and training to skills and knowledge that will be acquired through a graduate degree in nutritional sciences.
• Expresses specific interest in the curricula of the department and/or the research of specific faculty (particularly for MS and PhD students).
• Has few to no grammatical errors, demonstrates English fluency, and indicates that the applicant has a high capacity to clearly communicate ideas in writing.

Showcasing Your Professional and Volunteer Experiences

The amount and quality of your professional and volunteer experiences will be evaluated as we review your application. Strong candidates generally have worked in a position using nutrition and/or public health skills, whether it be after their undergraduate degree or during summers. Experiences vary but may include AmeriCorps or PeaceCorps service, policy work,  food banks, health departments, school or community gardens, clinical nutrition shadowing, fitness and other non-profit organizations.  A clear dedication to nutrition and public health through volunteer experiences during college or after are highly valued. Brief periods of professional/volunteer experience will be given less consideration as compared to longer experiences.  

Highlighting Your Academic Record

Your previous grades, whether during undergraduate education, a previous master’s degree, or while you took our prerequisite courses outside of a degree program, are an important component of your application. An undergraduate GPA higher than 3.4 is generally considered acceptable for admission. However, GPAs of 3.0-3.4 may also be admissible as long as your grades in math and science courses (biology, chemistry, calculus, etc.) are above 3.0. 

We understand that some students have had challenges during their academic career, such as caring for a sick parent or major financial stressors. If you’ve experienced challenges, let us know in your reflective essay. We want to be able to consider your academic record in the context of those life experiences and we appreciate hearing how students have persevered through tough times. 

Finally, although our required prerequisite courses are all in the natural sciences, we embrace students with diverse backgrounds. In the past we’ve had anthropologists, dancers, English majors, and philosophers enroll. Just make sure your application demonstrates that you can succeed in rigorous natural science courses and use your personal statements to share with us why nutritional sciences is your calling. 

We encourage international applicants to carefully review the additional information provided on our International Applicants page .

Securing Strong Recommendation Letters

You are required to have three recommendation letters submitted with your application. We highly encourage you to ask previous professors and/or supervisors to write these letters. Letters from friends or relatives are discouraged as they are often not able to speak to your academic and professional accomplishments. 

When asking people to write your recommendation letters, it’s helpful to give them your resume and personal statement to review so they know what your passions are and why you are applying to our program. We also recommend that you give people at least a month to write and submit your letters, and think about a back-up letter writer in case someone becomes unavailable. 

Addressing Missing Prerequisite Courses

We prefer that your prerequisites are completed before reviewing your application, however many students are still in the process of completing them in their undergraduate degree or separately through online, community or local colleges and universities. If you are missing one to two prerequisite courses, please state in your application when you plan to take these courses. You can be conditionally admitted to the program and will be notified in your acceptance letter that your courses must be complete prior to beginning your first academic term with a B grade or better.      

If you are missing three prerequisite courses, please state in your application when you plan to take these courses. The Admissions Committee is unable to make a final decision on your application until at least one out of the three prerequisites is complete. You will be contacted by the program coordinator to confirm that a concrete plan is in place to complete the required courses. Once you have a maximum of two missing prerequisite courses, the Admissions Committee can use midterm or final grades for courses in progress to move your application through the process to and may either admit you or conditionally admit you.

If you are missing four or more prerequisite courses, please contact the program coordinator , to discuss if it is feasible for you to complete these courses before the admissions deadline.  

Tips for Prospective PhD Students

Below are some frequently asked questions for those interested in pursuing a doctoral degree in Nutritional Sciences.

What is the first step to applying to the PhD program? 

The most important thing about applying to and enrolling in a PhD program is the fit between you and your mentor/advisor. This will be a lifelong relationship, it’s great to make sure that you have scientific interests in common and complementary expectations regarding communication, engagement, etcetera. As a first step, we strongly suggest that you review our faculty profiles and read more about their research . Then, send an email to faculty who share your research interests, inquire if they are accepting PhD students in the year you plan to apply, and indicate your interest in specific faculty on your application. Doctoral applicants who are admissible and have a potential mentor match are invited to a Research Day in late January. Because a good mentor-mentee relationship is so critical to your success, we do not admit students who do not have a clear faculty mentoring plan.

What are the prerequisites for the PhD program? 

One semester of each: Calculus or Statistics, *General Chemistry, *Organic Chemistry, Biochemistry, Human Physiology (must be Human Physiology OR Anatomy and Physiology NOT mammalian or animal. The physiology curriculum must include the digestive and endocrine systems.) *no lab required

Where should I complete the prerequisites that I am missing? 

Prerequisites can be completed at a university, community college, or an online institution and it must be a regionally accredited institution .  Contact a Nutritional Sciences program coordinator if you have any questions regarding your selected course(s).  

How should I submit the transcript once I have completed a prerequisite?  Where do I send the transcript? 

Send your transcript by email to the Nutritional Sciences program coordinator . You may also mail your transcript to: Attn: Carole Durgy, Graduate Program Coordinator, School of Public Health, Department of Nutritional Sciences, 1415 Washington Heights, Ann Arbor, MI 48109.

What is the minimum GPA for admission? 

An undergraduate GPA of at least  3.4 is generally considered acceptable for admission. However, GPAs of 3.0-3.4 are also admissible as long as your grades in math and sciences courses (biology, chemistry, calculus, etc.) are above 3.0.

Do I need to have a degree in Nutrition? 

No! Successful applicants demonstrate a strong interest in science and health, most have an undergraduate or master’s degree in some field of basic or applied science, and, at a minimum, all need to have taken courses in biology, physiology, general and organic chemistry, biochemistry, and calculus. 

Can I complete the registered dietitian (RD) requirements with the PhD? 

Yes, it is possible to complete the RD requirements while pursuing your PhD. The decision will be made jointly with your faculty mentor to determine the timing and funding.

Is the GRE required? 

Michigan Public Health does not require and does not review GRE or other standardized test scores for admission to any master's or doctoral programs. Applications will be reviewed holistically based on required application components. Please contact our admissions staff at [email protected] if you have questions.

Do I need to have a master’s degree? 

Although a prior master’s degree is preferred for our PhD students, it is not required. Applicants who have strong prior professional or research experience with only bachelor’s degrees will be considered.

Do I need to have research experience? 

No, but research experience either though paid or volunteer positions, or prior coursework, does strengthen your application. All applicants, regardless of prior experience, should discuss why a research degree is the best next step for your career.

Am I fully funded and what does that mean? 

We make sure that there is a plan to financially support your time in our program when we admit you.  . This means that some very qualified applicants may not be accepted if there is not funding available. We highly encourage applicants to connect with faculty members whose research interests match theirs in order to get a sense of whether funding might be available. Our funding packages are often a combination of various types of funding sources: Graduate Student Instructor (GSI) positions, Graduate Student Research Assistant (GSRA) positions, training grants, and fellowships. 

Tips for Prospective Master’s Degree Students

Below are some tips and frequently asked questions for those interested in pursuing a Master of Public Health (MPH) or a Master of Science (MS) in Nutritional Sciences.

Should I get an MS or MPH? 

The bottom line is that the MS is a research degree while the MPH is a practice degree. The MS requires less coursework because students will spend the majority of their time conducting original research with a faculty member. Here are short articles about some of our faculty, students and their interests. The MS applicant may have already participated in undergraduate research or have worked in a research position.  This is helpful however not mandatory. A true desire and passion to engage in a research project at the thesis level makes for a strong candidate. The MPH includes more coursework and applied practice experiences to provide students comprehensive training in public health and nutrition. Both MS and MPH students can complete the coursework required to be eligible to become a Registered Dietitian (RD).

What are the prerequisites for the MPH program?

One semester of each: *General Chemistry, *Organic Chemistry, Biochemistry, Human Physiology (must be Human Physiology OR Anatomy and Physiology NOT mammalian or animal. The physiology curriculum must include the digestive and endocrine systems.)  *no lab required 

Dietetic prerequsistes inlcude: Microbiology, English, and any Psychology, Anthropology, or Sociology course

What are the prerequisites for the MS program? 

Prerequisites can be completed at a university, community college, or an online institution and it must be a regionally accredited institution . Contact the Nutritional Sciences program coordinator if you have any questions regarding your selected course(s).  

How should I submit the official transcript once I have completed a prerequisite?  Where do I send the transcript? 

Send your official transcript by email to Keegan Gramza, [email protected], Nutritional Sciences Student Services Coordinator. You may also mail your transcript to: Attn: Keegan Gramza, Graduate Program Coordinator, School of Public Health, Department of Nutritional Sciences, 1415 Washington Heights, Ann Arbor, MI 48109. We suggest reaching out to your home institution's registrar's office to learn more about the options available. 

How large is the department?

Although each cohort varies, we typically have between 25 and 35 students enrolled in each MPH cohort, 6-12 students in each MS cohort and a total of 15-20 students pursuing their PhD.

An undergraduate GPA higher than 3.4 is generally considered acceptable for admission. However, GPAs of 3.0-3.4 are also admissible as long as your grades in math and sciences courses (biology, chemistry, calculus, etc.) are above 3.0.

Michigan Public Health practices a holistic review process when making graduate students admission decisions. Faculty reviewers give careful consideration to all materials submitted by a student. We look at grades and key coursework, essays, experience, and letters of recommendation. 

Do most students work while in graduate school? 

A majority of students work a minimum of 10 hours a week during the academic year. It is recommended that during a student’s first semester, they do not work more than 10 hours a week since there is an adjustment period to starting a graduate program. Some students are able to balance 20 hours a week while attending school. 

How do I get involved in research if I am pursuing an MPH degree? 

Many MPH students find research opportunities (paid or volunteer positions) by contacting Nutritional Sciences faculty . Research opportunities across the School of Public Health are readily available throughout the school year and are posted in The Vector newsletter. The Student Employment Office and University Careers website post open positions frequently.

Do most students complete a certificate? 

A small number of Nutritional Sciences students complete a certificate while completing their studies. Learn more about certificate programs offered through the School of Public Health and Rackham Graduate School . 

The Graduate Certificate Program in Sustainability is a popular certificate with Nutritional Sciences students who are interested in sustainable food systems. Every cohort also has a few students who complete the Physical Activity & Nutrition (PAN) certificate .

If you are interested in pursuing a certificate, we encourage you to connect with your faculty advisor. 

Why choose the University of Michigan for Nutritional Sciences?

Our faculty, staff and students are engaged, passionate and friendly. We make you and your graduate degree journey a priority. Our faculty have diverse backgrounds and research areas and have many niche and fascinating interests including food insecurity, sustainable food systems, maternal and child nutrition, eating disorders, nutrient metabolism, sleep regulation and nutrition epidemiology. Our Dietetics concentration provides a path for students who wish to become Registered Dietitian (RD) nutritionists. As a member of our Nutritional Sciences community you will be engaged, challenged and fascinated by the opportunities to pursue your passion.

Career Outcomes

Due to the diverse interests of our students, they select a variety of career paths.  View more information about some of their job titles and alumni journeys .

Are there different application systems for MPH, MS and PhD degree programs?

Students applying to the MPH degree will complete their application through the SOPHAS portal. Students applying to the MS or PhD degree will complete their application through the Rackham CollegeNet portal. View more information .

View additional Frequently Asked Questions related to our residential degree programs. 

If you have additional questions please contact Keegan Gramza, [email protected], Student Services Coordinator or Carole Durgy, [email protected], Graduate Program Coordinator. 

Ready to Apply?

Learn more about our application requirements and deadlines and start your application today. If you’re not ready to apply yet, but would like to receive more information about Michigan Public Health and the program(s) you’re interested in, join our prospective student interest list.

For more information about the admissions process, email our Recruitment and Admissions team at [email protected] or schedule an appointment to talk with a member of our Graduate Admissions team.

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Dietetics Personal Statement Examples

• 1 Personal Statement Example Links
• 2 Career Opportunities
• 3 UK Admission Requirements
• 4 UK Earnings Potential For Dietetics
• 5 Similar Courses in UK
• 6 UK Curriculum
• 7 Alumni Network

Personal Statement Example Links

• Personal Statement Example 1
• Personal Statement Example 2
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• Personal Statement Example 5

Ever been inspired by the role diet plays in promoting health and preventing disease? Fascinated by the idea of using food and nutrition to manage health conditions and enhance well-being?

If so, a career in Dietetics could be your perfect journey. This scientifically rigorous field equips you with the knowledge and skills to translate complex nutrition science into practical dietary advice.

A dietetics course will provide you with the knowledge and skills to become a dietitian. You will learn about nutrition and how to develop healthy eating plans for individuals and groups. You will also learn about the science of food, food safety, and the principles of food service management. You will also learn how to assess and monitor the nutritional status of individuals and groups.

In addition to the theoretical aspects of dietetics, you will also gain practical experience. You will learn how to plan, prepare, and serve meals, as well as how to assess the nutritional needs of individuals and groups. You will also learn how to develop nutrition education programs.

👍 When writing a personal statement : Highlight your passion for the course, demonstrating your understanding of it. Use relevant personal experiences, coursework, or work history to showcase how these have fostered your interest and readiness for the course.

Career Opportunities

A degree in dietetics can lead to a variety of career paths in the health and nutrition field. Dietitians are trained to develop, implement, and monitor nutrition plans for individuals and groups.

1. Clinical Dietitian: Clinical dietitians provide medical nutrition therapy to individuals in a variety of settings, such as hospitals, long-term care facilities, and outpatient clinics. They assess patients’ nutritional needs, develop nutrition plans, and monitor their progress.

2. Food Service Manager: Food service managers are responsible for overseeing the day-to-day operations of food service establishments, such as restaurants, cafeterias, and catering companies. They plan menus, order supplies, and manage staff.

3. Nutrition Educator: Nutrition educators provide nutrition information to the public through classes, seminars, and other educational programs. They may also work with health care providers to develop nutrition plans for their patients.

4. Nutrition Consultant: Nutrition consultants provide nutrition advice to clients in the private sector. They may work with individuals, families, or organisations to develop nutrition plans and provide nutrition education.

5. Public Health Nutritionist: Public health nutritionists work in the public health sector to promote healthy eating habits and nutrition education. They may work in schools, community health centers, or other public health organisations.

6. Research Dietitian: Research dietitians conduct research on nutrition and health-related topics. They may work in universities, research institutes, government agencies, or the food industry, designing and conducting experiments, analysing data, and publishing their findings to advance knowledge in the field of nutrition.

UK Admission Requirements

In order to be accepted into a university course in Dietetics, applicants must meet the following entry requirements:

Grades: Applicants must have achieved a minimum of a 2:1 in an undergraduate degree in a relevant subject, such as Nutrition, Food Science, or Health Sciences.

Prerequisites: Applicants must have a good understanding of the principles of nutrition and food science, as well as a basic knowledge of biochemistry and physiology.

Other Entry Criteria: Applicants must have a minimum of two years of relevant work experience in the field of dietetics, nutrition, or health sciences.

These entry requirements are generally similar to other courses in the field of nutrition and dietetics, although some courses may require a higher grade than a 2:1 in the relevant degree, or may require additional qualifications such as a Master’s degree.

UK Earnings Potential For Dietetics

The average earnings for someone with a degree in dietetics depend on the country and region of employment. In the UK, the average salary for a dietitian is £30,000 to £40,000 per year. Dietitians working in the NHS may receive a higher salary, as well as additional benefits such as bonuses and pension contributions.

In terms of job market trends, the demand for dietitians is expected to grow over the next few years. This is due to the increasing importance of nutrition in healthcare and the need for qualified professionals to provide advice and support to patients. Additionally, the rise of plant-based diets and the growing awareness of food-related health issues are expected to drive demand for dietitians in the future.

Similar Courses in UK

Other university courses related to Dietetics include Nutrition, Food Science, and Food Technology.

• Nutrition focuses on the science of the nutrients and dietary components that are necessary for human health. It looks at the role of food in the body and how it can be used to prevent and treat diseases. It also looks at the social and cultural aspects of food, such as how food choices are affected by cultural and religious beliefs.
• Food Science is a multidisciplinary field that combines chemistry, biology, and engineering to study the physical, chemical, and biological properties of food and its ingredients. It looks at how food is produced, processed, packaged, and stored, and how it can be used to create safe and nutritious products.
• Food Technology is a field of study that focuses on the development, production, and marketing of food products. It looks at the various processes involved in food production, such as processing, packaging, storage, and distribution. It also looks at the safety and quality of food products, as well as the marketing of food products.

The key difference between Dietetics and these other courses is that Dietetics focuses on the use of food and nutrition to promote health and prevent disease, while the other courses focus more on the production, processing, and marketing of food products.

UK Curriculum

The key topics and modules covered in the University course Dietetics include:

• Nutrition Science: This module covers the fundamentals of nutrition science, including the chemical, physiological and metabolic processes involved in nutrition. It also covers the principles of nutrition and its role in health and disease.
• Food Science: This module covers the scientific principles of food production, storage, and preparation. It also covers food safety and hygiene, as well as food composition and its role in health.
• Clinical Dietetics: This module covers the principles of clinical dietetics, including the assessment and management of nutrition-related health problems. It also covers the use of nutrition in the management of chronic diseases.
• Food Service Management: This module covers the principles of food service management, including menu planning, food production and service, and nutrition education.
• Research Methods: This module covers the principles of research methods and data analysis, including the design and implementation of research projects.
• Public Health Nutrition: This module covers the principles of public health nutrition, including the assessment and management of nutrition-related health problems in populations.

In addition to the theoretical aspects of the course, there is also a significant practical component. This includes hands-on experience in food preparation and service, as well as nutrition education and research projects. Students may also have the opportunity to participate in supervised clinical placements, which provide the opportunity to apply the knowledge and skills acquired in the course.

Alumni Network

Notable alumni from the course of Dietetics include Dr. Joanne Slavin, Professor of Food Science and Nutrition at the University of Minnesota. Dr. Slavin is a widely respected expert in the field of nutrition and has made significant contributions to the field through her research and advocacy.

She has published numerous studies on the role of dietary fiber in health, and has been a leader in the development of dietary guidelines for Americans. She is also a member of the Institute of Medicine’s Food and Nutrition Board and has served as a consultant to the World Health Organization and the US Department of Agriculture.

Alumni events and networking opportunities for Dietetics alumni include the annual Dietetics Alumni Reunion hosted by the University of Minnesota. This event provides alumni with the opportunity to reconnect with former classmates and faculty, to learn about the latest developments in the field, and to network with other professionals in the field.

Additionally, the University of Minnesota offers a Dietetics Alumni Association, which provides members with access to exclusive events, resources, and networking opportunities.

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Nutritional and health sciences personal statement

• Reading time: 2 minutes
• Price: Free download
• Published: 19th July 2019
• Word count: 572 words
• File format: Text

According to the United States, there are approximately 678,000 deaths each year because of unhealthy eating diet. Health related problems are one of the major concerns in this 21st century. Health is an issue which will affect not only the individual but also the community. One of the main factors of maintaining an optimum positive health is the food consumption. Lack of nutritional foods will lead to nutrient deficiency diseases. Therefore, individuals will seek for nutritional advice to maintain a healthy lifestyle. The Master program in School of Nutrition and Health Sciences focuses on a variety of areas of nutrition and its relationship to human health and growth in both healthy and non-healthy individuals.

My name is Kxxxxxx Wxx, I am a Bachelor degree holder in Science, majoring in Food Science and Technology. Throughout my studies in Monash University Malaysia, I had learned the skills, concepts and principles of food science and technology. These includes regional food culture, industrial application of food science and technology, types of food materials and manufacturing process. I also studied the qualitative and quantitative analytical skills of foods, laboratory research technique, quality control in food science and technology and food processing. I am an active and enthusiastic student and I am looking forward to join the Master programme in Nutrition and Health Sciences at Taipei Medical University. A Master’s degree in Nutrition and Health Sciences will provide me with diverse career opportunities and allow me to practice nutrition in various areas. This includes public or private health care industry, health administration in governmental and non-governmental organization or institution, research and academia. Furthermore, the master degree in Nutrition and Health Sciences will strengthen my research skills abilities and will pave my way to gain my PhD degree in a similar field later. I have a strong interest in conducting research that are relevant to human health, nutrition and the association between human health and metabolism and diabetics.

My interest in Nutrition and Health Sciences started through my readings in this field. I found myself interested in nutrition and the impact of food on health. This major will be of utmost priority as I have already planned my career path. I am quite assured that Taipei Medical University is where my academic dreams will come true. Due to the increase in awareness of food nutrition and consumption and its direct effect towards human body, professional whom are specialized in nutrition and health sciences are highly needed in hope for a healthier society. Therefore, it is my ambition to educate and contribute my humble expertise to the society with the knowledge gained from the Taipei Medical University.

I am interested in Taipei Medical University because it is portrayed as a diverse university which is a home for international students. Taipei Medical University is also known for its great research resources and experienced faculty members. I am confident that I am equipped with the necessary requirements and qualifications to pursue my masters in Nutrition and Health sciences with flying colours. As an international student, it is of no doubt that the level of adaptation with the local culture is vital, but with sheer determination and perseverance, I am adamant that persistence is the key to success. With all my respect, I am hoping that the Admissions Committee finds my credentials suitable in this respect and guide me on the right path. I am looking forward to your humble reply. Thank you.

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• Sports Science Personal Statement Examples

A degree in Sports Science is a popular choice for those with a passion for sports and an interest in the science behind athletic performance. 

Writing a sports science personal statement is an essential part of the UCAS application process , as it provides admissions selectors with an insight into your academic abilities, personal qualities, and career aspirations. 

We have collected a few Sports Science personal statement examples from successful applicants who have secured places at top universities. 

These examples will help you to understand what makes a good Sports Science personal statement and inspire you to write one.

Ever since my first encounter with Sports Science at the Advanced Level, I have been captivated by the intricate interplay of physicality, theory, and science, which has fueled my desire to pursue a sports-related career. As I delved into the subject, my passion for understanding the human body and its potential for athletic excellence grew exponentially, laying the foundation for my aspirations in this field.

In my academic journey, I have developed a particular interest in the science of nutrition and research. I am fascinated by how our bodies respond to different nutrients and how proper nourishment can optimise athletic performance. Through my studies, I aim to unlock the secrets of nutrition in sports, harnessing its power to give athletes a competitive edge. Furthermore, I am eager to contribute to the growing body of research in the field, as I believe that our understanding of sports science is continually evolving and has the potential to revolutionize the future of health and wellness.

My love for sports began in 2005 when I joined Leeds Athletics Club, where I discovered my talent and passion for throwing the javelin. This experience honed my athletic abilities and instilled a sense of discipline, resilience, and teamwork – values that have become integral to my character. As a Sports Science student, I am excited to combine my personal experiences and academic interests to deepen my understanding of the physical and mental aspects of sports, and ultimately apply this knowledge to help others achieve their full potential.

Apart from my intellectual pursuits, I am determined to make the most of my university experience by immersing myself in campus life. I am confident in my motivation and enthusiasm to take on new challenges, and I look forward to joining clubs, engaging in social events, and forging lasting connections with my peers. Additionally, I am passionate about maintaining my Portuguese language skills, travelling, and acquiring new skills. Despite a back injury from motor quad riding that has limited my physical activities to swimming and running, my love for sports remains undeterred, and I am eager to explore alternative ways to stay active and healthy.

The prospect of studying Sports Science at the university level fills me with immense excitement and anticipation. I am certain that this programme will provide me with the theoretical knowledge, practical skills, and professional network necessary to excel in a sports-related career. As I embark on this next chapter of my life, I am committed to pushing the boundaries of my understanding, exploring new frontiers in sports science, and ultimately making a lasting impact in the world of sports and beyond.

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Personal Statement Sports Science

From a young age, I have been fascinated by the science behind human movement and performance, and I am now eager to pursue this passion further by enrolling in a degree programme in sports science.

My academic background has prepared me well for the rigours of university-level study. I have excelled in science and mathematics courses, including biology, chemistry, physics, and calculus. In addition, I have taken several sports-related courses, such as physical education and sports psychology, which have given me a solid foundation in the principles of sports science. I believe that my strong academic record and interest in sports science make me an ideal candidate for your programme.

One of the main reasons I am drawn to sports science is its potential to make a real difference in people’s lives. I am particularly interested in the role that sports science can play in promoting health and well-being, both at the individual and community levels. I believe that by studying sports science, I will gain the knowledge and skills to make a positive impact on people’s lives, through developing and implementing exercise programmes, promoting physical activity, and researching new approaches to health and wellness.

I am also excited about the opportunity to conduct research in sports science. I am particularly interested in the areas of biomechanics and exercise physiology, and I am eager to explore the latest research in these fields. I believe that by conducting research, I will be able to contribute to the advancement of knowledge in sports science and help to improve our understanding of human movement and performance.

In addition to my academic interests, I have also been an active participant in sports throughout my life. I have competed in a variety of sports, including soccer, basketball, and track and field, and have always been interested in the science behind these activities. I believe that my practical experience in sports will be an asset in my studies, as I will be able to apply my knowledge to real-world situations.

I believe that studying sports science at university will provide me with the knowledge, skills, and experience to pursue a rewarding career in this field. I am excited about the prospect of continuing my education in this area, and I look forward to the opportunity to contribute to your programme.

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• Apple cider vinegar for weight management in Lebanese adolescents and young adults with overweight and obesity: a randomised, double-blind, placebo-controlled study
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• http://orcid.org/0000-0002-0214-242X Rony Abou-Khalil 1 ,
• Jeanne Andary 2 and
• Elissar El-Hayek 1
• 1 Department of Biology , Holy Spirit University of Kaslik , Jounieh , Lebanon
• 2 Nutrition and Food Science Department , American University of Science and Technology , Beirut , Lebanon
• Correspondence to Dr Rony Abou-Khalil, Department of Biology, Holy Spirit University of Kaslik, Jounieh, Lebanon; ronyaboukhalil{at}usek.edu.lb

Background and aims Obesity and overweight have become significant health concerns worldwide, leading to an increased interest in finding natural remedies for weight reduction. One such remedy that has gained popularity is apple cider vinegar (ACV).

Objective To investigate the effects of ACV consumption on weight, blood glucose, triglyceride and cholesterol levels in a sample of the Lebanese population.

Materials and methods 120 overweight and obese individuals were recruited. Participants were randomly assigned to either an intervention group receiving 5, 10 or 15 mL of ACV or a control group receiving a placebo (group 4) over a 12-week period. Measurements of anthropometric parameters, fasting blood glucose, triglyceride and cholesterol levels were taken at weeks 0, 4, 8 and 12.

Results Our findings showed that daily consumption of the three doses of ACV for a duration of between 4 and 12 weeks is associated with significant reductions in anthropometric variables (weight, body mass index, waist/hip circumferences and body fat ratio), blood glucose, triglyceride and cholesterol levels. No significant risk factors were observed during the 12 weeks of ACV intake.

Conclusion Consumption of ACV in people with overweight and obesity led to an improvement in the anthropometric and metabolic parameters. ACV could be a promising antiobesity supplement that does not produce any side effects.

• Weight management
• Lipid lowering

Data availability statement

All data relevant to the study are included in the article or uploaded as supplementary information.

This is an open access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited, appropriate credit is given, any changes made indicated, and the use is non-commercial. See:  http://creativecommons.org/licenses/by-nc/4.0/ .

https://doi.org/10.1136/bmjnph-2023-000823

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WHAT IS ALREADY KNOWN ON THIS TOPIC

Recently, there has been increasing interest in alternative remedies to support weight management, and one such remedy that has gained popularity is apple cider vinegar (ACV).

A few small-scale studies conducted on humans have shown promising results, with ACV consumption leading to weight loss, reduced body fat and decreased waist circumference.

WHAT THIS STUDY ADDS

No study has been conducted to investigate the potential antiobesity effect of ACV in the Lebanese population. By conducting research in this demographic, the study provides region-specific data and offers a more comprehensive understanding of the impact of ACV on weight loss and metabolic health.

HOW THIS STUDY MIGHT AFFECT RESEARCH, PRACTICE OR POLICY

The results might contribute to evidence-based recommendations for the use of ACV as a dietary intervention in the management of obesity.

The study could stimulate further research in the field, prompting scientists to explore the underlying mechanisms and conduct similar studies in other populations.

Introduction

Obesity is a growing global health concern characterised by excessive body fat accumulation, often resulting from a combination of genetic, environmental and lifestyle factors. 1 It is associated with an increased risk of numerous chronic illnesses such as type 2 diabetes, cardiovascular diseases, several common cancers and osteoarthritis. 1–3

According to the WHO, more than 1.9 billion adults were overweight worldwide in 2016, of whom more than 650 million were obese. 4 Worldwide obesity has nearly tripled since 1975. 4 The World Obesity Federation’s 2023 Atlas predicts that by 2035 more than half of the world’s population will be overweight or obese. 5

According to the 2022 Global Nutrition Report, Lebanon has made limited progress towards meeting its diet-related non-communicable diseases target. A total of 39.9% of adult (aged ≥18 years) women and 30.5% of adult men are living with obesity. Lebanon’s obesity prevalence is higher than the regional average of 10.3% for women and 7.5% for men. 6 In Lebanon, obesity was considered as the most important health problem by 27.6% and ranked fifth after cancer, cardiovascular, smoking and HIV/AIDS. 7

In recent years, there has been increasing interest in alternative remedies to support weight management, and one such remedy that has gained popularity is apple cider vinegar (ACV), which is a type of vinegar made by fermenting apple juice. ACV contains vitamins, minerals, amino acids and polyphenols such as flavonoids, which are believed to contribute to its potential health benefits. 8 9

It has been used for centuries as a traditional remedy for various ailments and has recently gained attention for its potential role in weight management.

In hypercaloric-fed rats, the daily consumption of ACV showed a lower rise in blood sugar and lipid profile. 10 In addition, ACV seems to decrease oxidative stress and reduces the risk of obesity in male rats with high-fat consumption. 11

A few small-scale studies conducted on humans have shown promising results, with ACV consumption leading to weight loss, reduced body fat and decreased waist circumference. 12 13 In fact, It has been suggested that ACV by slowing down gastric emptying, might promote satiety and reduce appetite. 14–16 Furthermore, ACV intake seems to ameliorate the glycaemic and lipid profile in healthy adults 17 and might have a positive impact on insulin sensitivity, potentially reducing the risk of type 2 diabetes. 8 10 18

Unfortunately, the sample sizes and durations of these studies were limited, necessitating larger and longer-term studies for more robust conclusions.

This work aims to study the efficacy and safety of ACV in reducing weight and ameliorating the lipid and glycaemic profiles in a sample of overweight and obese adolescents and young adults of the Lebanese population. To the best of our knowledge, no study has been conducted to investigate the potential antiobesity effect of ACV in the Lebanese population.

Materials and methods

Participants.

A total of 120 overweight and obese adolescents and young adults (46 men and 74 women) were enrolled in the study and assigned to either placebo group or experimental groups (receiving increasing doses of ACV).

The subjects were evaluated for eligibility according to the following inclusion criteria: age between 12 and 25 years, BMIs between 27 and 34 kg/m 2 , no chronic diseases, no intake of medications, no intake of ACV over the past 8 weeks prior to the beginning of the study. The subjects who met the inclusion criteria were selected by convenient sampling technique. Those who experienced heartburn due to vinegar were excluded.

Demographic, clinical data and eating habits were collected from all participants by self-administered questionnaire.

Study design

This study was a double-blind, randomised clinical trial conducted for 12 weeks.

Subjects were divided randomly into four groups: three treatment groups and a placebo group. A simple randomisation method was employed using the randomisation allocation software. Groups 1, 2 and 3 consumed 5, 10 and 15 mL, respectively, of ACV (containing 5% of acetic acid) diluted in 250 mL of water daily, in the morning on an empty stomach, for 12 weeks. The control group received a placebo consisting of water with similar taste and appearance. In order to mimic the taste of vinegar, the placebo group’s beverage (250 mL of water) contained lactic acid (250 mg/100 mL). Identical-looking ACV and placebo bottles were used and participants were instructed to consume their assigned solution without knowing its identity. The subject’s group assignment was withheld from the researchers performing the experiment.

Subjects consumed their normal diets throughout the study. The contents of daily meals and snacks were recorded in a diet diary. The physical activity of the subjects was also recorded. Daily individual phone messages were sent to all participants to remind them to take the ACV or the placebo. A mailing group was also created. Confidentiality was maintained throughout the procedure.

At weeks 0, 4, 8 and 12, anthropometric measurements were taken for all participants, and the level of glucose, triglycerides and total cholesterol was assessed by collecting 5 mL of fasting blood from each subject.

Anthropometric measurements

Body weight was measured in kg, to the nearest 0.01 kg, by standardised and calibrated digital scale. Height was measured in cm, to the nearest 0.1 cm, by a stadiometer. Anthropometric measurements were taken for all participants, by a team of trained field researchers, after 10–12 hours fast and while wearing only undergarments.

Body mass indices (BMIs) were calculated using the following equation:

The waist circumference measurement was taken between the lowest rib margin and the iliac crest while the subject was in a standing position (to the nearest 0.1 cm). Hip circumference was measured at the widest point of the hip (to the nearest 0.1 cm).

The body fat ratio (BFR) was measured by the bioelectrical impedance analysis method (OMRON Fat Loss Monitor, Model No HBF-306C; Japan). Anthropometric variables are shown in table 1 .

• View inline

Baseline demographic, anthropometric and biochemical variables of the three apple cider vinegar groups (group 1, 2 and 3) and the placebo group (group 4)

Blood biochemical analysis

Serum glucose was measured by the glucose oxidase method. 19 Triglyceride levels were determined using a serum triglyceride determination kit (TR0100, Sigma-Aldrich). Cholesterol levels were determined using a cholesterol quantitation kit (MAK043, Sigma-Aldrich). Biochemical variables are shown in table 1 .

Statistical methods and data analysis

Data are presented as mean±SD. Statistical analyses were performed using Statistical Package for the Social Sciences (SPSS) software (version 23.0). Significant differences between groups were determined by using an independent t-test. Statistical significance was set at p<0.05.

Ethical approval

The study protocol was reviewed and approved by the research ethics committee (REC) of the Higher Centre for Research (HCR) at The Holy Spirit University of Kaslik (USEK), Lebanon. The number/ID of the approval is HCR/EC 2023–005. The participants were informed of the study objectives and signed a written informed consent before enrolment. The study was conducted in accordance to the International Conference and Harmonisation E6 Guideline for Good Clinical Practice and the Ethical principles of the Declaration of Helsinki.

Sociodemographic, nutritional and other baseline characteristics of the participants

A total of 120 individuals (46 men and 74 women) with BMIs between 27 and 34 kg/m 2 , were enrolled in the study. The mean age of the subjects was 17.8±5.7 years and 17.6±5.4 years in the placebo and experimental groups respectively.

The majority of participants, approximately 98.3%, were non-vegetarian and 89% of them reported having a high eating frequency, with more than four meals per day. Eighty-seven per cent had no family history of obesity and 98% had no history of childhood obesity. The majority reported not having a regular exercise routine and experiencing negative emotions or anxiety. All participants were non-smokers and non-drinkers. A small percentage (6.7%) were following a therapeutic diet.

Effects of ACV intake on anthropometric variables

The addition of 5 mL, 10 mL or 15 mL of ACV to the diet resulted in significant decreases in body weight and BMI at weeks 4, 8 and 12 of ACV intake, when compared with baseline (week 0) (p<0.05). The decrease in body weight and BMI seemed to be dose-dependent, with the group receiving 15 mL of ACV showing the most important reduction ( table 2 ).

Anthropometric variables of the participants at weeks 0, 4, 8 and 12

The impact of ACV on body weight and BMI seems to be time-dependent as well. Reductions were more pronounced as the study progressed, with the most significant changes occurring at week 12.

The circumferences of the waist and hip, along with the Body Fat Ratio (BFR), decreased significantly in the three treatment groups at weeks 8 and 12 compared with week 0 (p<0.05). No significant effect was observed at week 4, compared with baseline (p>0.05). The effect of ACV on these parameters seems to be time-dependent with the most prominent effect observed at week 12 compared with week 4 and 8. However it does not seem to be dose dependent, as the three doses of ACV showed a similar level of efficacy in reducing the circumferences of the waist/hip circumferences and the BFR at week 8 and 12, compared with baseline ( table 2 ).

The placebo group did not experience any significant changes in the anthropometric variables throughout the study (p>0.05). This highlights that the observed improvements in body weight, BMI, waist and hip circumferences and Body Fat Ratio were likely attributed to the consumption of ACV.

Effects of ACV on blood biochemical parameters

The consumption of ACV also led to a time and dose dependent decrease in serum glucose, serum triglyceride and serum cholesterol levels. ( table 3 ).

Biochemical variables of the participants at weeks 0, 4, 8 and 12

Serum glucose levels decreased significantly by three doses of ACV at week 4, 8 and 12 compared with week 0 (p<0.05) ( table 3 ). Triglycerides and total cholesterol levels decreased significantly at weeks 8 and 12, compared with week 0 (p<0.05). A dose of 15 mL of ACV for a duration of 12 weeks seems to be the most effective dose in reducing these three blood biochemical parameters.

There were no changes in glucose, triglyceride and cholesterol levels in the placebo groups at weeks 4, 8 and 12 compared with week 0 ( table 3 ).

These data suggest that continued intake of 15 mL of ACV for more than 8 weeks is effective in reducing blood fasting sugar, triglyceride and total cholesterol levels in overweight/obese people.

Adverse reactions of ACV

No apparent adverse or harmful effects were reported by the participants during the 12 weeks of ACV intake.

During the past two decades of the last century, childhood and adolescent obesity have dramatically increased healthcare costs. 20 21 Diet and exercise are the basic elements of weight loss. Many complementary therapies have been promoted to treat obesity, but few are truly beneficial.

The present study is the first to investigate the antiobesity effectiveness of ACV, the fermented juice from crushed apples, in the Lebanese population.

A total of 120 overweight and obese adolescents and young adults (46 men and 74 women) with BMIs between 27 and 34 kg/m 2 , were enrolled. Participants were randomised to receive either a daily dose of ACV (5, 10 or 15 mL) or a placebo for a duration of 12 weeks.

Some previous studies have suggested that taking ACV before or with meals might help to reduce postprandial blood sugar levels, 22 23 but in our study, participants took ACV in the morning on an empty stomach. The choice of ACV intake timing was motivated by the aim to study the impact of apple cider vinegar without the confounding variables introduced by simultaneous food intake. In addition, taking ACV before meals could better reduce appetite and increase satiety.

Our findings reveal that the consumption of ACV in people with overweight and obesity led to an improvement in the anthropometric and metabolic parameters.

It is important to note that the diet diary and physical activity did not differ among the three treatment groups and the placebo throughout the whole study, suggesting that the decrease in anthropometric and biochemical parameters was caused by ACV intake.

Studies conducted on animal models often attribute these effects to various mechanisms, including increased energy expenditure, improved insulin sensitivity, appetite and satiety regulation.

While vinegar is composed of various ingredients, its primary component is acetic acid (AcOH). It has been shown that after 15 min of oral ingestion of 100 mL vinegar containing 0.75 g acetic acid, the serum acetate levels increases from 120 µmol/L at baseline to 350 µmol/L 24 ; this fast increase in circulatory acetate is due to its fast absorption in the upper digestive tract. 24 25

Biological action of acetate may be mediated by binding to the G-protein coupled receptors (GPRs), including GPR43 and GPR41. 25 These receptors are expressed in various insulin-sensitive tissues, such as adipose tissue, 26 skeletal muscle, liver, 27 and pancreatic beta cells, 28 but also in the small intestine and colon. 29 30

Yamashita and colleagues have revealed that oral administration of AcOH to type 2 diabetic Otsuka Long-Evans Tokushima Fatty rats, improves glucose tolerance and reduces lipid accumulation in the adipose tissue and liver. This improvement in obesity-linked type 2 diabetes is due to the capacity of AcOH to inhibit the activity of carbohydrate-responsive, element-binding protein, a transcription factor involved in regulating the expression of lipogenic genes such as fatty acid synthase and acetyl-CoA carboxylase. 26 31 Sakakibara and colleagues, have reported that AcOH, besides inhibiting lipogenesis, reduces the expression of genes involved in gluconeogenesis, such as glucose-6-phosphatase. 32 The effect of AcOH on lipogenesis and gluconeogenesis is in part mediated by the activation of 5'-AMP-activated protein kinase in the liver. 32 This enzyme seems to be an important pharmacological target for the treatment of metabolic disorders such as obesity, type 2 diabetes and hyperlipidaemia. 32 33

5'-AMP-activated protein kinase is also known to stimulate fatty acid oxidation, thereby increasing energy expenditure. 32 33 These data suggest that the effect of ACV on weight and fat loss may be partly due to the ability of AcOH to inhibit lipogenesis and gluconeogenesis and activate fat oxidation.

Animal studies suggest that besides reducing energy expenditure, acetate may also reduce energy intake, by regulating appetite and satiety. In mice, an intraperitoneal injection of acetate significantly reduced food intake by activating vagal afferent neurons. 32–34 It is important to note that animal studies done on the effect of acetate on vagal activation are contradictory. This might be due to the site of administration of acetate and the use of different animal models.

In addition, in vitro and in vivo animal model studies suggest that acetate increases the secretion of gut-derived satiety hormones by enter endocrine cells (located in the gut) such as GLP-1 and PYY hormones. 25 32–35

Human studies related to the effect of vinegar on body weight are limited.

In accordance with our study, a randomised clinical trial conducted by Khezri and his colleagues has shown that daily consumption of 30 mL of ACV for 12 weeks significantly reduced body weight, BMI, hip circumference, Visceral Adiposity Index and appetite score in obese subjects subjected to a restricted calorie diet, compared with the control group (restricted calorie diet without ACV). Furthermore, Khezri and his colleagues showed that plasma triglyceride and total cholesterol levels significantly decreased, and high density lipoprotein cholesterol concentration significantly increased, in the ACV group in comparison with the control group. 13 32–34

Similarly, Kondo and his colleagues showed that daily consumption of 15 or 30 mL of ACV for 12 weeks reduced body weight, BMI and serum triglyceride in a sample of the Japanese population. 12 13 32–34

In contrast, Park et al reported that daily consumption of 200 mL of pomegranate vinegar for 8 weeks significantly reduced total fat mass in overweight or obese subjects compared with the control group without significantly affecting body weight and BMI. 36 This contradictory result could be explained by the difference in the percentage of acetate and other potentially bioactive compounds (such as flavonoids and other phenolic compounds) in different vinegar types.

In Lebanon, the percentage of the population with a BMI of 30 kg/m 2 or more is approximately 32%. The results of the present study showed that in obese Lebanese subjects who had BMIs ranging from 27 and 34 kg/m 2 , daily oral intake of ACV for 12 weeks reduced the body weight by 6–8 kg and BMIs by 2.7–3.0 points.

It would be interesting to investigate in future studies the effect of neutralised acetic acid on anthropometric and metabolic parameters, knowing that acidic substances, including acetic acid, could contribute to enamel erosion over time. In addition to promoting oral health, neutralising the acidity of ACV could improve its taste, making it more palatable. Furthermore, studying the effects of ACV on weight loss in young Lebanese individuals provides valuable insights, but further research is needed for a comprehensive understanding of how the effect of ACV might vary across different age groups, particularly in older populations and menopausal women.

The findings of this study indicate that ACV consumption for 12 weeks led to significant reduction in anthropometric variables and improvements in blood glucose, triglyceride and cholesterol levels in overweight/obese adolescents/adults. These results suggest that ACV might have potential benefits in improving metabolic parameters related to obesity and metabolic disorders in obese individuals. The results may contribute to evidence-based recommendations for the use of ACV as a dietary intervention in the management of obesity. The study duration of 12 weeks limits the ability to observe long-term effects. Additionally, a larger sample size would enhance the generalisability of the results.

Ethics statements

Patient consent for publication.

Consent obtained from parent(s)/guardian(s)

Ethics approval

This study involves human participants and was approved by the research ethics committee of the Higher Center for Research (HCR) at The Holy Spirit University of Kaslik (USEK), Lebanon. The number/ID of the approval is HCR/EC 2023-005. Participants gave informed consent to participate in the study before taking part.

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Supplementary materials

• Press release

Contributors RA-K: conceptualisation, methodology, data curation, supervision, guarantor, project administration, visualisation, writing–original draft. EE-H: conceptualisation, methodology, data curation, visualisation, writing–review and editing. JA: investigation, validation, writing–review and editing.

Funding The authors have not declared a specific grant for this research from any funding agency in the public, commercial or not-for-profit sectors.

Competing interests No, there are no competing interests.

Provenance and peer review Not commissioned; externally peer reviewed.

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Food insecurity is associated with poor hypertension management in the Eastern Caribbean

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Background Limited evidence exists on the association between food insecurity (FI) and blood pressure control in the Caribbean despite the high burden of both. The objective of this study is to examine the relationship between FI and hypertension prevalence, awareness, and control in the Eastern Caribbean.

Methods and Findings We conducted a cross-sectional analysis of baseline data (2013-2018) from the Eastern Caribbean Health Outcomes Research Network Cohort Study (n=2961). Food insecurity was measured using the Latin American and Caribbean Food Security Scale (ELCSA) and classified as 0=no FI, 1-6 mild/moderate FI, and 7-9 severe FI. Hypertension was defined by the Seventh Report of the Joint National Committee on Prevention. Logistic regression modeling was conducted to examine the relationship between FI and hypertension prevalence, awareness, and control, adjusting for age, sex, educational attainment, site, and usual source of care. Prevalence of FI was 28 percent among participants and was higher in Puerto Rico and Trinidad and Tobago compared to other sites. Seventeen percent of the participants experienced low, 6 percent moderate, and 4 percent experienced severe FI. Aggregate model results showed no association between FI and hypertension outcomes. Sex-stratified results showed moderate (OR=2.65, CI=1.25-5.65) and severe FI (OR=3.69, CI=1.20-11.31) were positively associated with lack of control among women.

Limitations of this study include the cross-sectional design, small sample size, and the average age of our cohort. Cross-sectional design precluded the ability to make inferences about temporality between FI and HTN prevalence and awareness. Small sample size precluded the ability to detect statistically significant differences despite strong odds ratios for model results like lack of control.

Conclusions Findings align with prior evidence of greater FI prevalence among women and negative health impact. Nutrition policies are needed to reduce the overall FI burden in the Caribbean and increase access to affordable, nutritious foods.

Competing Interest Statement

The authors have declared no competing interest.

Clinical Trial

Funding statement.

The study sponsor has no role in the study design, collection, analysis, and interpretation of the data. To the best of our knowledge, there are no relevant conflicts of interest, financial or otherwise, relevant to this study and the publication thereof to declare.

Author Declarations

I confirm all relevant ethical guidelines have been followed, and any necessary IRB and/or ethics committee approvals have been obtained.

The details of the IRB/oversight body that provided approval or exemption for the research described are given below:

The ECS study was approved by the Yale University Human Subjects Investigation Committee, the Institutional Review Boards of the University of Puerto Rico Medical Sciences Campus, the University of the Virgin Islands, and the University of the West Indies Cave Hill Campus, as well as by the Ministry of Health of Trinidad and Tobago. The current analysis was approved by the Data Access and Scientific Review Committee of the ECS. This study was reported according to STROBE guidelines.

I confirm that all necessary patient/participant consent has been obtained and the appropriate institutional forms have been archived, and that any patient/participant/sample identifiers included were not known to anyone (e.g., hospital staff, patients or participants themselves) outside the research group so cannot be used to identify individuals.

I understand that all clinical trials and any other prospective interventional studies must be registered with an ICMJE-approved registry, such as ClinicalTrials.gov. I confirm that any such study reported in the manuscript has been registered and the trial registration ID is provided (note: if posting a prospective study registered retrospectively, please provide a statement in the trial ID field explaining why the study was not registered in advance).

I have followed all appropriate research reporting guidelines, such as any relevant EQUATOR Network research reporting checklist(s) and other pertinent material, if applicable.

Data Availability

The corresponding author had full access to all the data in the study and takes responsibility for its integrity and the data analysis. Data described in the manuscript will be made available upon reasonable request.

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Sport and exercise science personal statement example.

I am currently a student at UWE Bristol studying geography achieving a 2:2 in this first year. However,during the past year it has become clear that sports science is the direction I wish to pursue, whilst I enjoy my current degree my passion lies in the field of Sports and Exercise Science, reflected by achieving a distinction in BTEC Sport Exercise Subsidiary Diploma in Sixth Form. Experience gained this academic year can be applied to a sports science degree having acquired independent learning skills enabling me to critically evaluate academic journals and hone my academic writing which are all transferable to a Sports Science Degree. By working hard at university level, developing new skills I feel excited about the opportunity to study sports science at degree level.

I have consistently had a passion for sport and exercise throughout my life, having a keen interest in nutrition, physiology, injury prevention with a specific interest in applying the benefits of exercise and correct nutrition to the public. I feel there is great scope for the public to further understand nutrition. Particularly as the UK like many developed countries are struggling with increasing rates of obesity.

For the past two years I have invested much time and effort to applying scientific knowledge and research toward my own resistance training at the gym, also enjoying researching scientific journals in areas such as muscle protein synthesis and optimal training for hypertrophy; incorporating the scientific research into my training programs and devising them for friends. For example, my recent research into Dr Mike Israetel's concept of volume in resistance training has been an important addition to my most recent training program.

During the past eight years I have been a keen rugby player at local, school level and most recently for UWE University, enjoying success in these teams winning the u18's Kent Bowl at my local rugby team Whitstable Rugby Club and winning the Kent Schools Cup at The Archbishop's School. I am looking forward to continuing playing at Gloucestershire University utilising the skills and knowledge I will gain from a Sports Science Degree further enhancing my performance. Rugby has developed my focus, respect, discipline and teamwork which is applied to all aspects of my life and sport. My enthusiasm and passion has passed onto other young rugby players at my local team through running a host of training sessions in the 2016 summer pre-season as I received very positive feedback from the players and coaches following the sessions.

Following on from graduation I plan to continue studying at a post-graduate level, whilst also gaining relevant work experience. There are two courses I will choose from that I am interested in taking at Postgraduate Degree level which are either Physician Associate studies MSc or a Sports Medicine MSc. I find helping, advising and working with people highly rewarding, thus these two potential post-graduate courses are exciting options to work toward to again further my education and enhance my future career direction.

A Sports Science Degree will provide a thorough understanding of physiology and anatomy, equipping me with relevant knowledge and skills for either post-graduate course. In turn this will further enable me to utilise the experiences and life-skills gained from the varied academic and social aspects of the course that will be transferrable when dealing with patients/clients, which are critical to either post-graduate course I chose to pursue.

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Applied for Sports science at University of Gloucestershire in clearing and received an unconditional offer.

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