The Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar) provides rigorous training in nutrition science and an introduction to professional practice.
Core areas of study include biochemistry, physiology and areas of practice including clinical dietetics, community and public health nutrition and food service systems management.
The degree includes a 4th year Honours thesis, including research in practice.Clinical experience will be undertaken in general and specialist hospitals in the Illawarra, Sydney and rural areas, as well as in a variety of community and industrial settings.Graduates are eligible for membership of the Dietitians' Association of Australia and professional recognition as a Dietitian/Nutritionist.
To qualify for award of the degree, the Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar), a candidate must successfully complete at least 192 credit points in accordance with the course structure and recommended subject progression table below.
Students must achieve a minimum of a distinction average across the first two years of their program to be permitted to continue into the third year of the degree and are required to maintain this overall level of achievement to progress into the fourth year. Students who fail to achieve this grade will be transferred to the Bachelor of Nutrition and Dietetics Honours degree.
In conjunction with the placement component undertaken in the final year, students also undertake a Honours thesis which demonstrates learning outcomes related to research.
Year 1
Autumn
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI160
|
Scientific Literacy
|
6
|
Autumn
|
|
MEDI150
|
Fundamental Concepts in Food and Nutrition
|
6
|
Autumn
|
|
MEDI100
|
Human Structure and Function
|
6
|
Autumn
|
Please select one of the following two subjects:
Note: 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.
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
CHEM101
|
Chemistry IA: Introductory Physical and General Chemistry
|
6
|
Autumn
|
|
CHEM104
|
Foundation Chemistry: Properties of Matter
|
6
|
Autumn
|
Spring
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
BIOL103
|
Molecules, Cells and Organisms
|
6
|
Spring
|
|
MEDI112
|
Introduction to Anatomy and Physiology II
|
6
|
Spring
|
|
MEDI151
|
Healthy Ageing
|
6
|
Spring
|
Plus ONE subject from the following list:
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
CHEM102
|
Chemistry 1B: Structure and Reactivity of Molecules for Life
|
6
|
Spring
|
|
CHEM105
|
Foundation Chemistry: Reactions and Structures
|
6
|
Spring
|
Year 2
Autumn
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
BIOL213
|
Principles of Biochemistry
|
6
|
Autumn
|
|
CHEM215
|
Food Chemistry
|
6
|
Autumn
|
|
MEDI211
|
Control Mechanisms Physiology
|
6
|
Autumn
|
|
MEDI231
|
Measurement of diet and health promotion
|
6
|
Autumn
|
Spring
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
STAT251
|
Fundamentals of Biostatistics
|
6
|
Spring
|
|
BIOL214
|
The Biochemistry of Energy and Metabolism
|
6
|
Spring
|
|
MEDI251
|
Nutritional Epidemiology
|
6
|
Spring
|
|
MEDI213
|
Nutritional Physiology
|
6
|
Spring
|
Year 3
Autumn
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI362
|
Research in Human Nutrition
|
6
|
Autumn
|
|
DIET467
|
Dietetics Care 1
|
12
|
Autumn
|
|
MEDI363
|
Community and Public Health Nutrition
|
6
|
Autumn
|
Spring
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI355
|
Nutrition and Food Innovation
|
6
|
Spring
|
|
DIET468
|
Dietetics Care 2
|
12
|
Spring
|
|
DIET466
|
Food Service Dietetics
|
6
|
Spring
|
Year 4
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
DIET460
|
Dietetics Research Practice
|
48
|
DIET Annual
|
Compulsory Work Placement / Online Components
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 a course. Students graduating from this course will be able to:
CLO Description
1 Demonstrate coherent and advanced knowledge of the principles and concepts associated with nutrition and dietetics.
2 Integrate knowledge of research principles and methods associated with nutrition and dietetics practice.
3 Collect, organise and assess data relating to the health and nutritional status of individuals, groups and populations.
4 Apply critical thinking, collaborative practice and judgement in all areas of practice including the management of client-centred nutrition care for individuals; planning, implementation and evaluation of nutrition programs with groups, communities or populations as part of a team; and in effective management of components of a food service system to provide safe and nutritious food to groups and individuals.
5 Demonstrate initiative and judgement using a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
6 Demonstrate an understanding of management principles in the provision of nutrition services and products.
7 Independently plan and execute a research project in regard to nutrition and dietetics practice.
8 Demonstrate high level professional practice, collaboration and communication, critical thinking and reflection to a level above the expected entry level of practice for a dietitian.
