Bachelor of Nutrition Science (Dietetics Pathway)
Deakin University
About
Deakin’s Bachelor of Nutrition Science (Dietetics Pathway) offers guaranteed entry into our Master of Dietetics if you achieve a 75 weighted average mark or above.
The course develops your understanding of human nutrition and its impact on health.
Learn how to tackle challenges facing our society including disease prevention, obesity, the spread of misinformation, and the social and physiological effects of food on our wellbeing.Put theory into practice in our state-of-the-art food sensory labs located within our Centre for Advanced Sensory Science.
Designed just like those found in industry settings, our labs provide hands-on experience that prepares you for the workplace.
Graduate with practical skills that allow you to improve health through food and nutrition – skills that are increasingly in demand as society grapples with nutrition-related diseases and their impact on wellbeing.Want to have a real impact on population health and improve the wellbeing of communities?
Structure
To complete the Bachelor of Nutrition Science (Dietetic Pathway), students must attain 24 credit points. Most units (think of units as 'subjects') are equal to 1 credit point. In order to gain 24 credit points, you will need to study 24 units (AKA 'subjects') over your entire degree. Most students choose to study 4 units per trimester, and usually undertake two trimesters each year.
The course comprises a total of 24 credit points, which must include the following:
- 17 core units (these are compulsory)
- Completion of either the 6 unit Food Innovation major sequence or 5 HSN coded (nutrition and food) elective units.
- 1 -2 elective unit(s) which can be selected from any faculty (you can choose which ones to study)
- No more than 10 credit points may be taken at level 1 and at least 6 credit points must be taken at level 3
- Students must enrol and pass HAI010 – Academic Integrity.
- Completion of HSN010 Food and Nutrition Laboratory Safety prior to the first laboratory based unit in this course.
- Completion of SLE010 Laboratory and Fieldwork Safety Induction Program prior to the first SLE coded unit.
- Completion of HSE010 Exercise and Sport Laboratory Safety prior to commencing HSE208.
- Students are required to meet the University's academic progress and conduct requirements. Click here for more information.
Entry requirements
If you are currently studying Year 12 in 2020 or completed Year 12 in 2018 or 2019 and have not attempted higher education or VET study since, your selection is based on the following.
Prerequisite subjects
Units 3 and 4: a study score of at least 30 in English EAL (English as an additional language) or at least 25 in English other than EAL.
ATAR
This course uses the ATAR as part of its selection consideration
Selection is competitive and meeting the minimum entry requirements does not guarantee selection. Our Admission Criteria and Selection Policy outlines the principles of selection.
Learning outcomes
Deakin's graduate learning outcomes describe the knowledge and capabilities graduates can demonstrate at the completion of their course. These outcomes mean that regardless of the Deakin course you undertake, you can rest assured your degree will teach you the skills and professional attributes that employers value. They'll set you up to learn and work effectively in the future.
outcome type | outcome description |
---|---|
Discipline Specific knowledge and capabilities | Apply food and nutrition and health knowledge from a range of perspectives. |
Communication | Select and use a variety of engaging communication modes to disseminate knowledge to individuals, groups, government and non-government organisations and health professionals. |
Digital Literacy | Select and use appropriate technologies to source, understand, evaluate, and communicate information to professional networks and communities. |
Critical thinking | Source and critically analyse the food and nutrition literature to apply an evidence-based approach to the field. |
Problem Solving | Identify and apply practical solutions to a range of changing and complex food and nutrition and health issues. |
Self-management | Employ self-directed, reflective work and learning practices in a responsible manner to professionally contribute to nutrition sciences. |
Teamwork | Work collaboratively as part of interdisciplinary teams with a range of stakeholders to advance the field of nutrition sciences. |
Global Citizenship | Engage in professional and ethical practice that demonstrates awareness of, and adaptability to, diverse social, cultural and environmental contexts in nutrition sciences. |
Institution
