Overview
The Bachelor of Nutrition Science provides a strong grounding in nutritional science, including topics such as nutrition and exercise, food chemistry, biochemistry and metabolism, as well as training in nutrition research.
The course of study meets the competencies for nutrition science set by the Nutrition Society of Australia (NSA). New … For more content click the Read More button below.
The program is designed to meet the prerequisites for entry to the Master of Nutrition and Dietetics, which is required to be eligible for the credential of Accredited Practising Dietitian.
Delivery
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Course structure
The Bachelor of Nutrition Science requires successful completion of at least 144 credit points outlined in the course structure and recommended subject progression below.
Students who have achieved a mark of 65% or more in NSW HSC Chemistry or equivalent must select CHEM101 and CHEM102. All other students must select CHEM104 and CHEM105.
Successful completion of the Bachelor of Nutrition Science with a 75% grade average for 24 credit points at 300 level subjects enables students to apply for entry to the Bachelor of Science (Honours)(741) course. Prospective applicants should consult the School Honours coordinator to register their interest and become involved in the supervisor and topic selection process.
MEDI251Nutritional Epidemiology, and STAT251Fundamentals of Biostatistics must be completed if applying for 1631 Master of Nutrition and Dietetics, or students who wish to transfer to 1879 Bachelor of Nutrition and Dietetics (Honours). MEDI251 and STAT251 may also be required for other postgraduate degrees.
If students wish to complete a minor as part of the Bachelor of Nutrition Science, consultation with the Academic Program Director and subsequent approval is required
144 Credit points
Year 148 Credit points
Year 248 Credit points
Year 348 Credit points
Learning outcomes
Course Learning Outcomes are statements of learning achievement that are expressed in terms of what the learner is expected to know, understand and be able to do upon completion of the course. Students graduating from this course will be able to:
1.
Demonstrate knowledge and understanding of basic sciences in relation to nutrition and the interactive role of nutrition in health and the prevention of disease.
2.
Illustrate an awareness of food as a source of nutrients, an appreciation of food habits and can identify the social and cultural importance of food.
3.
Critically review, analyse and synthesise information in relation to nutrition, food and health.
4.
Apply principles of nutrition science within research and practice environments.
5.
Demonstrate the relationship between the food system and environmental sustainability, and justify how nutrition science can assist in achieving global targets such as the Sustainable Development Goals
6.
Exercise critical thinking and independent problem solving.
7.
Communicate food and nutrition knowledge and ideas to others.
8.
Understand the importance of being an independent learner who exercises responsibility for their ongoing professional development.
Professional recognition / accreditation
Public Health Association of Australia (PHAA)
Nutrition Society of Australia (NSA)
Australian Institute of Food Science and Technology (AIFST)
Credit for prior learning
Alternative Credit Arrangements
Pathways and nested qualifications
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Entry Pathway
Contact details
Faculty contact