2008 Undergraduate Courses
2008 Postgraduate Courses
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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 three 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 | |||
Introduction to Management |
Autumn |
6 | |
or |
|||
Population Health - Current Health Issues and Their Determinants |
Autumn |
6 | |
Human Growth, Nutrition and Exercise |
Autumn |
6 | |
Chemistry 1A |
Autumn |
6 | |
Introduction to Behavioural Science |
Autumn |
6 | |
or |
|||
Aspects of Australian Society |
Autumn |
6 | |
or |
|||
Introduction to Aboriginal Australia |
Autumn |
6 | |
Human Physiology I: Principles and Systems |
Spring |
6 | |
Molecules, Cells and Organisms |
Spring |
6 | |
Chemistry 1B |
Spring |
6 | |
Introduction to the Concepts and Practice of Statistics |
Spring |
6 | |
Year 2 | |||
Human Physiology II: Control Mechanisms |
Autumn |
6 | |
Principles of Biochemistry |
Autumn |
6 | |
Food Chemistry |
Autumn |
6 | |
Promoting Healthy Lifestyles |
Autumn |
6 | |
Current Issues in Food and Nutrition |
Spring |
6 | |
The Biochemistry of Energy and Metabolism |
Spring |
6 | |
Measurement and Assessment of Diet and Activity |
Spring |
6 | |
Plus a further 6 cp from | |||
Introduction to Pathophysiology |
Spring |
6 | |
Health Policy |
Spring |
6 | |
Epidemiology |
Spring |
6 | |
Marketing Principles |
Spring |
6 | |
Management of Change |
Spring |
6 | |
Human Resource Management |
Spring |
6 | |
Or other approved subjects | |||
Year 3 | |||
Nutrients and Metabolism |
Autumn |
8 | |
Community and Public Health Nutrition |
Autumn |
8 | |
Research in Human Nutrition |
Autumn |
8 | |
Nutrition and Food Innovation B |
Spring |
8 | |
Plus a further 16 cp from: | |||
Research Topics |
Spring |
8 | |
Advanced Topics in Pathophysiology |
Spring |
8 | |
Population Health Project B |
Spring |
8 | |
Aboriginal Health Issues |
Spring |
8 | |
The Politics of Risk |
Spring |
8 | |
Bioinformatics: From Genome to Structure |
Spring |
8 | |
Or other approved subjects | |||
