- Students are to follow the requirements of the Handbook for the year they commenced the course.
However, the subject links below do not contain the subject information for the current year. You can view current subject information through the new Course Handbook.
Nutrition
The course information on this page is for new students commencing their degree in 2016 only.
Students should follow the rules and requirements for the year that they commenced their course. The online course information for years prior to 2016 are available from the Archives link in the menu.
Students should also review current subject availabilities via the Subject Descriptions link in the menu.
Major Learning Outcomes
- Demonstrate knowledge and understanding of basic sciences in relation to nutrition and the interactive role of nutrition in health and the prevention of disease.
- Illustrate an awareness of food as a source of nutrients, an appreciation of food habits and identify the social and cultural importance of food.
- Critically review, analyse and synthesise information in relation to nutrition, food and health.
- Appraise nutrition science knowledge and skills and how these can be applied in scholarship and throughout the human life cycle.
- Appreciate the range of applications of nutrition science within research and social environments.
- Exercise critical thinking and independent problem solving.
- Communicate food and nutrition knowledge and ideas to others.
- Analyse recent international developments in broad fields of the sciences and an appreciation of global concepts and perspectives.
Subjects Required for Major Study
| Subject Code | Subject Name | Credit Points | Session(s) |
|---|---|---|---|
| Year 1 | |||
| MEDI110 | Human Growth Nutrition and Exercise | 6 | Autumn |
| MEDI150 | Fundamental Concepts in Food and Nutrition | 6 | Spring |
| Students who achieved a mark of 65% or more in NSW HSC Chemistry or equivalent must select Option A. All other students must select Option B. | |||
| Option A: | |||
| CHEM101 | Chemistry IA: Introductory Physical and General Chemistry | 6 | Autumn |
| CHEM102 | Chemistry 1B: Structure and Reactivity of Molecules for Life | 6 | Spring |
| Option B: | |||
| CHEM104 | Foundation Chemistry: Properties of Matter | 6 | Autumn |
| CHEM105 | Foundation Chemistry: Reactions and Structures | 6 | Spring |
| CHEM106 | Foundation Chemistry: Properties and Reactivity of Matter# | 6 | Summer |
| Year 2 | |||
| CHEM215 | Food Chemistry | 6 | Autumn |
| MEDI211 | Control Mechanisms Physiology | 6 | Autumn |
| STAT251 | Fundamentals of Biostatistics | 6 | Spring |
| Year 3 | |||
| MEDI363 | Community and Public Health Nutrition | 6 | Autumn. First offered in 2018 |
| MEDI355 | Nutrition and Food Innovation | 6 | Spring. First offered in 2017 |
| Plus TWO electives towards the Major | 12 | ||
Credit Arrangements
Refer to UOW's credit arrangements for information on how to apply for credit.
Other Information
Further information is available at:
Email: smah-students@uow.edu.au
Last reviewed: 7 April, 2016