- 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.
Bachelor of Nutrition and Dietetics (Honours)
Testamur Title of Degree: | Bachelor of Nutrition and Dietetics (Honours) |
Abbreviation: | BNutrDiet(Hons) |
UOW Course Code: | 1879 |
CRICOS Code: | 084857M |
Total Credit Points: | 192 |
Duration: | 4 years full-time or part-time equivalent |
Home Faculty: | Faculty of Science, Medicine and Health |
Intake Session(s): | Autumn |
Delivery Mode: | On-campus |
Delivery Campus / UAC Code: | Wollongong / 757647 |
Additional Information: |
Overview
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.
Entry Requirements
Academic requirements and English requirements are available from the Course Finder.
Course Learning Outcomes
Students graduating from the Bachelor of Nutrition and Dietetics (Honours) will be able to:
- Demonstrate coherent and advanced knowledge of the principles and concepts associated with nutrition and dietetics.
- Integrate knowledge of research principles and methods associated with nutrition and dietetics practice.
- Use effective and appropriate communication skills in providing information, advice and professional opinion to individuals, groups and communities.
- Collect, organise and assess data relating to the health and nutritional status of individuals, groups and populations.
- Apply critical thinking, collaborative practice and judgement in all areas of practice including the management of client-centred nutrition care for individuals; planning, implementation and evaluation of nutrition programs with groups, communities or populations as part of a team; and in effective management of components of a food service system to provide safe and nutritious food to groups and individuals.
- Demonstrate initiative and judgement using a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
- Demonstrate an understanding of management principles in the provision of nutrition services and products.
- Independently plan and execute a research project in regard to nutrition and dietetics practice.
Course Structure
The Bachelor of Nutrition and Dietetics (Honours) requires the successful completion of 192 credit points of subjects 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.
This course includes a compulsory clinical placement component. All students will need to comply with the relevant occupational screening policy and vaccination requirements before placement. NSW Health can provide details of necessary vaccinations. In order to enrol in professional practice subjects, all UOW Bachelor of Nutrition and Dietetics (Honours) students must provide a completed National Criminal Record Check and a Prohibited Employment Declaration Form. For further information, refer to the Additional Information section.
In conjunction with the placement component undertaken in the final year, students also undertake a Honours thesis which demonstrates learning outcomes related to research.
| Subject Code | Subject Name | Credit Points | Session(s) |
|---|---|---|---|
| Year 1 | |||
| Autumn | |||
| MEDI110 | Human Growth Nutrition and Exercise | 6 | Autumn |
| MEDI111 | Introduction to Anatomy and Physiology I | 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. All other students must select CHEM104. | |||
| CHEM101 | Chemistry IA: Introductory Physical and General Chemistry | 6 | Autumn |
| CHEM104 | Foundation Chemistry: Properties of Matter | 6 | Autumn |
| Please select one of the following two subjects: | |||
| PSYC101 | Introduction to Behavioural Science | 6 | Autumn, Summer |
| SOC 103 | Introduction to Sociology | 6 | Autumn |
| Spring | |||
| BIOL103 | Molecules, Cells and Organisms | 6 | Spring |
| MEDI112 | Introduction to Anatomy and Physiology II | 6 | Spring |
| MEDI150 | Fundamental Concepts in Food and Nutrition | 6 | Spring |
| Please select one of the following two subjects: | |||
| CHEM102 | Chemistry 1B: Structure and Reactivity of Molecules for Life | 6 | Spring |
| CHEM105 | Foundation Chemistry: Reactions and Structures | 6 | Spring |
| Year 2 | |||
| Autumn | |||
| BIOL213 | Principles of Biochemistry | 6 | Autumn |
| CHEM215 | Food Chemistry | 6 | Autumn |
| MEDI211 | Control Mechanisms Physiology | 6 | Autumn |
| HAS 231 | Health Promotion | 6 | Autumn |
| Spring | |||
| STAT251 | Fundamentals of Biostatistics | 6 | Spring |
| BIOL214 | The Biochemistry of Energy and Metabolism | 6 | Spring |
| MEDI250 | Measurement and Assessment of Diet and Activity | 6 | Spring |
| Select ONE elective from the following subjects: | |||
| PSYC116 | Psychology of Physical Activity and Health | 6 | Spring |
| MEDI212 | Introduction to Pathophysiology | 6 | Spring |
| MEDI355 | Nutrition and Food Innovation II | 6 | Spring |
| Or another subject that has been approved by the Course Coordinator. | |||
| Year 3 | |||
| Autumn | |||
| MEDI351 | Nutrients & Metabolism | 8 | Autumn |
| DIET450 | Dietetics 1 | 8 | Autumn |
| MEDI353 | Community and Public Health Nutrition | 8 | Autumn |
| Spring | |||
| DIET451 | Dietetics 2 | 8 | Spring |
| DIET452 | Communication in Healthcare Practice | 8 | Spring |
| DIET456 | Food Service and Dietetics Management | 8 | Spring |
| Year 4 | |||
| DIET460 | Dietetics Research Practice | 48 | DIET Annual |
Credit Arrangements
Credit and articulation arrangements are available from the Course Finder. Refer to UOW's credit arrangements for information on how to apply for credit.
Professional Recognition/Accreditation
The Bachelor of Nutrition and Dietetics (Honours) program has full accreditation with the Dietitians Association of Australia (DAA), making all graduates eligible for the credential of Accredited Practising Dietitian (APD) and Accredited Nutritionist (AN). Graduates can also apply for membership to the Nutrition Society of Australia (see NSA website).
Other Information
Further information is available at:
UOW Course Finder
Email: smah-students@uow.edu.au