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 meets the requirements of the Nutrition Society of Australia (NSA) for graduates to register as nutrition scientists, following 3 years of relevant workplace experience after graduation.
Nutrition Science courses do not receive accreditation in Australia by the professional body (NSA).
Competencies for nutrition science are met by the course.In addition the program is designed to meet the prerequisite requirements for admission into the Master of Nutrition and Dietetics, which is required for accreditation as a nutritionist/dietitian.Students who achieve a distinction average in the first two years of this degree may be invited to transfer into the Bachelor of Nutrition and Dietetics (Honours), subject to the availability of places.
To qualify for award of the degree, the Bachelor of Nutrition Science, a candidate must successfully complete at least 144 credit points in accordance with the course structure and recommended subject progression table below.
Year 1
Autumn
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI150
|
Fundamental Concepts in Food and Nutrition
|
6
|
Autumn
|
|
MEDI160
|
Scientific Literacy
|
6
|
Autumn
|
|
MEDI100
|
Human Structure and Function
|
6
|
Autumn
|
Plus 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 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)
|
|
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)
|
|
BIOL214
|
The Biochemistry of Energy and Metabolism
|
6
|
Spring
|
|
MEDI251
|
Nutritional Epidemiology
|
6
|
Spring
|
|
MEDI213
|
Nutritional Physiology
|
6
|
Spring
|
|
STAT251
|
Fundamentals of Biostatistics
|
6
|
Spring
|
Year 3
Autumn
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI369
|
Nutrition in Practice
|
6
|
Annual, Autumn
|
|
MEDI362
|
Research in Human Nutrition
|
6
|
Autumn
|
|
MEDI363
|
Community and Public Health Nutrition
|
6
|
Autumn
|
Plus 6 credit points selected from the General Schedule or Science Schedule
Spring
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
MEDI355
|
Nutrition and Food Innovation
|
6
|
Spring
|
Plus, 18 credit points of electives selected from the General Schedule, the Science Schedule or from the list below
A maximum of 60 credit points of 100 level subjects are undertaken as credit within the degree.
|
Subject Code
|
Subject Name
|
Credit Points
|
Session(s)
|
|
HAS 160
|
Food and Society I: The What and Why of Food
|
6
|
Spring
|
|
MEDI350
|
Research Projects
|
12
|
Autumn, Spring
|
|
CRLP200
|
Career Ready Learning & Practice
|
6
|
Autumn, Spring, Summer 2020/2021
|
|
HAS 265
|
Food and Society II: Community Settings and Practice
|
6
|
Spring
|
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.
Honours
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 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 Appreciate the range of applications of nutrition science within research and social environments.
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.
