Nutrition Science

Now more than ever, there’s an awareness of how our food choices impact our health.

There is a need for nutritionists who can explain the science underpinning the relationship between diet and disease to the general public.

That's why studying a Bachelor of Nutrition Science is such a healthy investment.As a nutrition student, you'll examine the broad scope of food in society and gain in-depth knowledge of nutritional and biomedical science from specialists in dietary intake and metabolism, public health nutrition, sports nutrition and exercise science, body composition, and hunger and satiety.Your theoretical knowledge will be enriched through hands-on, practical study in our innovative Be Active Sleep Eat (BASE) facility equipped with an industrial kitchen, sleep lab and body composition suite.

You’ll learn how to assess dietary intake, experiment with food chemistry and composition, and how to understand the complex regulatory requirements relating to food labelling.

This course comprises 144 points, of which 126 points are prescribed, 12 points are selected from a research project, extended study or placement and 6 points are free elective study.

The course provides an interdisciplinary approach to the maintenance of health and prevention of disease. It is structured in themes that develop your personal/professional capabilities and your knowledge about public health and nutrition, nutrition fundamentals of health and disease, and food science. The themes are drawn together in the final research project, extended study or placement.

A. Personal development and professional practice

Through these studies you will develop your understanding of the roles, responsibilities and expectations of nutrition professionals and the personal and professional attributes needed in the workplace. These include communication, critical thinking and reflective practice. You will also learn about research methodologies and the application of research to the field of nutrition.

B. Determinants and influences of public health and nutrition

The focus of these studies is on a population view of nutrition and disease, the social determinants of health, the application of epidemiology and statistics in the assessment of disease risk in populations and the outcomes of nutrition interventions. You will consider the broad context of public health, for example, food sustainability, advocacy and program evaluation.

C. Nutrition fundamentals of health and disease

These studies develop the concepts underlying human nutrition including the physiology and chemistry of the human body in growth and development and the impact of dietary intake on cellular and metabolic processes. You will learn about the role and function of macro and micronutrients essential for human health and the role of diet, physical activity and human behaviour in the causation and treatment of chronic diseases.

D. Food: from science to systems

These studies provide the foundation scientific knowledge for you to become an expert in the area of food — from the cellular scientific makeup and composition to food microbiology, food regulations and standards. This is coupled with skill-based acquisition where you will analyse the diversity of food and eating practices, assess nutritional status and evaluate the food supply, with application to nutrition practice.

E. Elective study

This will enable you to further develop your knowledge of nutrition science or to select units from across the university in which you are eligible to enrol.

Qualifications

Equivalent Australian Year 12

Recent secondary education

ATAR requirements

ATAR - Clayton

76.4

Note Lowest Selection Rank to which an offer was made

70

Note Monash guarantee for 2021 entry

66.4

Note Lowest ATAR to which an offer was made

ATAR - Clayton scholars program (Dietetics Pathway)

92.05

Note Lowest Selection Rank to which an offer was made

82.05

Note Lowest ATAR to which an offer was made ATAR Calculator Monash is committed to admissions transparency. View the ATAR and student profiles for this course.

Subject prerequisites

All applicants must satisfy the following prerequisites or their equivalents.

Australian VCE subjects

English

Australian VCE subjects: English: Units 3 and 4 / a study score of at least 30 in English (EAL) or 25 in English other than EAL.

Maths

N/A

Sciences/Other

Units 3 & 4: a study score of at least at least 25 in either Chemistry or Biology

IB subjects

English

At least 4 in English SL or 3 in English HL or 5 in English BSL or 4 in English B HL

Maths

N/A

Sciences/Other

Science: at least 4 in chemistry or biology SL or 3 in chemistry or biology HL

VET Study

Applicants will not be admitted to this course solely on the basis of a VET qualification.

This course uses the entire academic record as part of its selection considerations.

All applicants must satisfy the equivalence of the VCE subject prerequisites.

Higher education

Applicants must have completed the VCE subject prerequisites or equivalent university units.

Applicants who have not completed Year 12 or above:

To be considered, applicants must also complete at least two single units at an Australian higher education institution to satisfy the minimum entry requirements with the minimum average mark required is 60%. These are minimum requirements, admissions to this course is competitive and applicants may need to meet a higher requirement to be offered a place.

Applicants who have completed Year 12 or above:

This course uses the entire academic record as part of its selection considerations. To be considered on your tertiary results alone you must complete at least one year of full time study (48 credit points) of a recognised university degree with a minimum average mark required is 60%. These are minimum requirements, admissions to this course is competitive and applicants may need to meet a higher requirement to be offered a place.

Work and life experience

Multiple pathways to this course

Applicants who have successfully completed Year 12 are eligible to apply for this course.

Applicants with no formal secondary or tertiary qualifications are not eligible to apply for this course. This course uses the entire academic record as part of its selection considerations.

There are many ways to gain entry to a course at Monash. If you don't meet our entry requirements, there are pathways to help. More about alternative pathways...

Additionally, we recognise that some applicants may have experienced difficulties that have disadvantaged them when applying for university. We offer a range of special admissions schemes that may help you gain entry to your chosen course, including pathways for Australian Aboriginal and/or Torres Strait Islander students. .More about special admissions schemes...

All applicants must satisfy the equivalence of the VCE subject prerequisites.

Alternative qualifications and prerequisites

For other domestic and international qualification entry requirements and scores for this course use the study credit and admissions eligibility search.

English requirements

Applicants must also meet the English language requirements.

University entrance requirements

Minimum entrance requirements for admission to Monash University Australia.

Learning outcomes

These course outcomes are aligned with the Australian Qualifications Framework level 7 and Monash Graduate Attributes. Upon successful completion of this course it is expected that you will be able to:

100.

integrate and apply the associations between nutrition, health and disease to the practice of food and nutrition science, nutrition assessment, food safety and health promotion

200.

be skilled human nutrition scientists innovative in their approach to scientific inquiry for analysis critical thinking, problem-solving and evaluation

300.

possess appropriate oral, written and IT skills, including the ability to present coherent argument and negotiate effectively

400.

describe and discuss in detail the role of food and nutrients in relation to human physiology and function for health and well-being

500.

advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards

600.

demonstrate awareness of the, economic, legislative, political, environmental , cultural, social and ethical context of food and eating

700.

maintain high standards in professional life through a commitment to life-long learning and excellence of practice.