- 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 Science
Testamur Title of Degree: | Bachelor of Nutrition Science |
Abbreviation: | BNutrSc |
UOW Course Code: | 1869 |
CRICOS Code: | 083034C |
Total Credit Points: | 144 |
Duration: | 3 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 / 757645 |
Additional Information: |
Overview
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 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.
Entry Requirements
Academic requirements and English requirements are available from the Course Finder.
Course Learning Outcomes
Students graduating from the Bachelor of Nutrition Science will be able to:
- 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 can 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 that 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.
Course Structure
The Bachelor of Nutrition Science requires the successful completion of 144 credit points of subjects in accordance with the course structure and recommended subject progression table below.
| 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 |
| Select one of the following two subjects: | |||
| CHEM101 | Chemistry IA: Introductory Physical and General Chemistry | 6 | Autumn |
| CHEM104 | Foundation Chemistry: Properties of Matter | 6 | Autumn |
| 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. | |||
| Select ONE elective from the following three subjects: | |||
| INDS150 | Introduction to Indigenous Australia | 6 | Autumn, Spring |
| PSYC101 | Introduction to Behavioural Science | 6 | Autumn, Summer 2015/2016 |
| SOC 103 | Introduction to Sociology | 6 | Autumn |
| Or other subject that has been approved by the Course Coordinator. | |||
| 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 | |||
| BIOL214 | The Biochemistry of Energy and Metabolism | 6 | Spring |
| MEDI250 | Measurement and Assessment of Diet and Activity | 6 | Spring |
| STAT251 | Fundamentals of Biostatistics | 6 | Spring |
| Select ONE elective from the following subjects: | |||
| PSYC116 | Psychology of Physical Activity and Health | 6 | Spring |
| MEDI212 | Introduction to Pathophysiology | 6 | Spring |
| HAS 251 | Introduction to Epidemiology | 6 | Spring |
| Or other subject that has been approved by the Course Coordinator. | |||
| Year 3 | |||
| Autumn | |||
| MEDI351 | Nutrients & Metabolism | 8 | Autumn |
| MEDI353 | Community and Public Health Nutrition | 8 | Autumn |
| MEDI352 | Research in Human Nutrition | 8 | Autumn |
| Spring | |||
| MEDI354 | Nutrition and Food Innovation I | 8 | Spring |
| Select TWO electives from the following subjects: | |||
| CHEM320 | Bioinformatics: From Genome to Structure | 8 | Spring |
| MEDI300 | Research Projects | 8 | Autumn, Spring |
| MEDI301 | Research Methods and Analysis | 8 | Spring |
| HAS 331 | Social Determinants of Indigenous Health | 8 | Spring |
| Or other subjects that have been approved by the Course Coordinator. | |||
Note: MEDI354 Nutrition and Food Innovation I is core for the Bachelor of Nutrition Science - it is not equivalent to MEDI355 Nutrition and Food Innovation II 6cp which is only offered as an elective in the Bachelor of Nutrition and Dietetics. MEDI355 will not count toward the Bachelor of Nutrition Science.
Honours
Successful completion of the Bachelor of Nutrition Science with a credit grade average enables students to apply for entry to the BSc (Honours) course. Prospective applicants should consult the School Honours coordinator to register their interest and become involved in the supervisor and topic selection process.
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
Graduates are eligible for Associate Membership of the Dietitians Association of Australia (DAA). Graduates may also apply to become a Graduate Member of the Australian Institute of Food Science and Technology and/or an Associate Nutritionist with the Nutrition Society of Australia (NSA). Full status as a Registered Nutritionist or Registered Public Health Nutritionist can be obtained after work experience (see NSA for further details).
Other Information
Further information is available at:
UOW Course Finder
Email: smah-students@uow.edu.au