Bachelor of Nutrition and Dietetics (Honours)
University of Wollongong
About
The Bachelor of Nutrition and Dietetics (Honours) 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, south-eastern regions of 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.
Structure
To qualify for award of the degree, the Bachelor of Nutrition and Dietetics (Honours), 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 credit 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 Science degree.
High achieving students may be offered entry into the Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar) by invitation from the Course Coordinator.
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) |
|---|---|---|---|
| DIET468 | Dietetics Care 2 | 12 | Spring |
| MEDI355 | Nutrition and Food Innovation | 6 | Spring |
| DIET466 | Food Service Dietetics | 6 | Spring |
Year 4
| Subject Code | Subject Name | Credit Points | Session(s) |
|---|---|---|---|
| MEDI369 | Nutrition in Practice | 6 | Annual, Autumn |
| DIET461 | Dietetics Research Project | 18 | DIET Annual |
| DIET454 | Practical Studies in Nutrition and Dietetics | 24 | DIET Annual, DIET Autumn |
Compulsory Work Placement / Online Component
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 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 Use effective and appropriate communication skills in providing information, advice and professional opinion to individuals, groups and communities. 4 Collect, organise and assess data relating to the health and nutritional status of individuals, groups and populations. 5 Apply critical thinking, collaborative practice and judgement in: a. Management of client-centred nutrition care for individuals; b. Planning implementation and evaluation of nutrition programs with groups, communities or populations as part of a team; and c. Management of components of a food service system to provide safe and nutritious food to groups and individuals. 6 Demonstrate initiative and judgement using a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics. 7 Demonstrate an understanding of management principles in the provision of nutrition services and products. 8 Independently plan and execute a research project in regard to nutrition and dietetics practice.
Institution
