Nutrition (UAC Code 757645)
The major in Nutrition provides a general education in the study of human nutrition, with core areas of study including biochemistry, nutritional metabolism, and community and public health nutrition. The major is designed to meet the prerequisite requirements for admission to the Master of Science (Nutrition and Dietetics), and recognition by the Dietitians Association of Australia (DAA) as an Associate Member.
Students who have achieved a credit average in the first two and a half years of this degree may be invited to transfer into the Bachelor of Nutrition and Dietetics.
Assumed Knowledge
Domestic school leavers are assumed to have completed at least 2 units of English at HSC level, and 4 units of Science and/or Maths. International students are required to have achieved an IELTS score of 6.5 with at least 6.0 in reading and writing, listening and speaking. Alternative pathways exist for mature age domestic students.
Major Study
The Nutrition Major consists of 144 credit points, as outlined in the course structure below.
Honours
See entry under Bachelor of Science
Course Program
Subjects |
Session |
Credit Points | |
Year 1 | |||
MGMT110 |
Introduction to Management |
Autumn |
6 |
or |
|||
POP 101 |
Population Health - Current Health Issues and Their Determinants |
Autumn |
6 |
BMS 103 |
Human Growth, Nutrition and Exercise |
Autumn |
6 |
CHEM101 |
Chemistry 1A |
Autumn |
6 |
PSYC101 |
Introduction to Behavioural Science |
Autumn |
6 |
or |
|||
SOC 103 |
Aspects of Australian Society |
Autumn |
6 |
or |
|||
ABST150 |
Introduction to Aboriginal Australia |
Autumn |
6 |
BMS 112 |
Human Physiology I: Principles and Systems |
Spring |
6 |
BIOL103 |
Molecules, Cells and Organisms |
Spring |
6 |
CHEM102 |
Chemistry 1B |
Spring |
6 |
STAT151 |
Introduction to the Concepts and Practice of Statistics |
Spring |
6 |
Year 2 | |||
BMS 202 |
Human Physiology II: Control Mechanisms |
Autumn |
6 |
BIOL213 |
Principles of Biochemistry |
Autumn |
6 |
CHEM215 |
Food Chemistry |
Autumn |
6 |
POP 202 |
Promoting Healthy Lifestyles |
Autumn |
6 |
POP 222 |
Current Issues in Food and Nutrition |
Spring |
6 |
BIOL214 |
The Biochemistry of Energy and Metabolism |
Spring |
6 |
BMS 210 |
Measurement and Assessment of Diet and Activity |
Spring |
6 |
Plus a further 6 cp from | |||
BMS 204 |
Introduction to Pathophysiology |
Spring |
6 |
POP 203 |
Health Policy |
Spring |
6 |
POP 204 |
Epidemiology |
Spring |
6 |
MARK213 |
Marketing Principles |
Spring |
6 |
MGMT311 |
Management of Change |
Spring |
6 |
MGMT398 |
Human Resource Management |
Spring |
6 |
Or other approved subjects | |||
Year 3 | |||
BMS 311 |
Nutrients and Metabolism |
Autumn |
8 |
BMS 310 |
Community and Public Health Nutrition |
Autumn |
8 |
BMS 312 |
Research in Human Nutrition |
Autumn |
8 |
BMS 314 |
Nutrition and Food Innovation B |
Spring |
8 |
Plus a further 16 cp from: | |||
BMS 302 |
Research Topics |
Spring |
8 |
BMS 345 |
Advanced Topics in Pathophysiology |
Spring |
8 |
POP 332 |
Population Health Project B |
Spring |
8 |
POP 325 |
Aboriginal Health Issues |
Spring |
8 |
STS 335 |
The Politics of Risk |
Spring |
8 |
CHEM320 |
Bioinformatics: From Genome to Structure |
Spring |
8 |
Or other approved subjects | |||