Introduction
Course summary
Eating well is central to supporting growth and development, preventing chronic disease, and general vitality at all stages of life. Nutrition is the science of how the foods we eat affect our health. Nutritionists are scientists who attain, maintain and promote the health of the public through nutrition research, communication of nutrition information or public health forums. Dietitians are specialist nutritionists who, in addition to these research and public health roles, are accredited to work with individuals and groups to help improve their health outcomes and quality of life. This occurs in settings such as the community, hospitals, private practice, research and food service.
The Bachelor of Nutrition Science provides a strong grounding in areas including nutrition science, food chemistry, biochemistry, and metabolism, as well as training in nutrition research. You will be able to apply your knowledge to a range of community settings. These include working with organisations and industries to create better nutritional standards and policies, undertaking research, and working with communities to support health through improved nutrition. The program is designed to meet the prerequisite requirements for admission into the Master of Nutrition and Dietetics, which is required to be eligible for the credential of Accredited Practising Dietitian.
You will study the building blocks of nutrition: biochemistry, nutritional epidemiology, public health nutrition and physiology. You will explore the role of nutrients in the regulation of enzymes and metabolic pathways through to food sources of nutrients and food production. You will also consider nutrition education in the community, including the effects of food and nutrition policy on health.
Course Learning Outcomes
Course Learning Outcomes are statements of learning achievement that are expressed in terms of what the learner is expected to know, understand and be able to do upon completion of a course. Students graduating from this course will be able to demonstrate:
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.
Apply principles of nutrition science within research and practice environments.
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.
Understand the importance of being an independent learner who exercises responsibility for their ongoing professional development.
Year 1
Autumn
Subject Code
Subject Name
Credit Points
Session(s)
MEDI150
Fundamental Concepts in Food and Nutrition
6
Autumn
MEDI160
Scientific Literacy
6
Autumn
MEDI100
Human Structure and Function
6
Autumn
Plus 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 and CHEM102. All other students must select CHEM104 and CHEM105.
Subject Code
Subject Name
Credit Points
Session(s)
CHEM101
Chemistry IA: Introductory Physical and General Chemistry
6
Autumn
CHEM104
Foundation Chemistry: Properties of Matter
6
Autumn
Spring
Subject Code
Subject Name
Credit Points
Session(s)
BIOL103
Molecules, Cells and Organisms
6
Spring
MEDI112
Introduction to Anatomy and Physiology II
6
Spring
MEDI151
Healthy Ageing
6
Spring
Plus one of the following two subjects:
Subject Code
Subject Name
Credit Points
Session(s)
CHEM102
Chemistry 1B: Structure and Reactivity of Molecules for Life
6
Spring
CHEM105
Foundation Chemistry: Reactions and Structures
6
Spring
Year 2
Autumn
Subject Code
Subject Name
Credit Points
Session(s)
BIOL213
Principles of Biochemistry
6
Autumn
CHEM215
Food Chemistry
6
Autumn
MEDI211
Control Mechanisms Physiology
6
Autumn
MEDI231
Measurement of diet and health promotion
6
Autumn
Spring
Subject Code
Subject Name
Credit Points
Session(s)
BIOL214
The Biochemistry of Energy and Metabolism
6
Spring
MEDI251
Nutritional Epidemiology
6
Spring
MEDI213
Nutritional Physiology
6
Spring
STAT251
Fundamentals of Biostatistics
6
Spring
Year 3
Autumn
Subject Code
Subject Name
Credit Points
Session(s)
MEDI369
Nutrition in Practice
6
Annual, Autumn
MEDI362
Research in Human Nutrition
6
Autumn
MEDI363
Community and Public Health Nutrition
6
Autumn
Plus ONE subject as approved by the Course Coordinator.
Spring
Subject Code
Subject Name
Credit Points
Session(s)
MEDI355
Nutrition and Food Innovation
6
Spring
Plus, 18 credit points of electives which may include the following THREE subjects from the list below or other subjects as approved by the Course Coordinator:
Subject Code
Subject Name
Credit Points
Session(s)
CHEM325
Bioinformatics: Genome, Genes and Biomolecules
6
Spring
MEDI350
Research Projects
12
Autumn, Spring
CRLP200
Career Ready Learning & Practice
6
Autumn, Spring, Summer 2019/2020
Minors
If students wish to complete a minor as part of the Bachelor of Nutrition Science, consultation with the Academic Program Director and subsequent approval is required.
Faculty of Business
Business Law
Business Information Systems
Management
Faculty of Engineering and Information Sciences
Energy and Climate
Faculty of Law, Humanities and the Arts
Creative Arts
Cultural Studies
English Language and Linguistics
Australian Studies
Creative Writing
Gender Studies
Indigenous Studies
Science and Technology Studies
Visual Arts
Technical Theatre
Faculty of Science, Medicine and Health
Geosciences
Physical Geography
Indigenous Health Studies
Faculty of Social Sciences
Human Geography
Social Policy
Social Marketing
Work Health and Safety
Criminology
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.
Accreditation & professional recognition
The competencies for nutrition science set by the Nutrition Society of Australia (NSA) are met by the course. The course meets the requirements of the NSA for graduates to register as nutrition scientists, following 3 years of relevant work experience after graduation. Currently, nutrition science courses in Australia are not registered by a professional body. The program is designed to meet the prerequisites requirements for admission into the Masters of Nutrition and Dietetics, which is required to be eligible for the credential of Accrediting Practising Dietitian.
Why choose this course
Health Care and Social Assistance has been the primary provider of new jobs within Australia and is projected to make the largest contribution of 14.9% to employment growth from 2018 to 2023. With this, brings exciting employment opportunities and career options. Source: Employment Projections
Working in health requires real-world practical skills and contemporary knowledge. At UOW we're committed to 'inquiry-based learning' that teaches you to constantly seek out knowledge, analyse it and apply it in your chosen profession. We integrate technology into all our learning and teaching to ensure that you graduate equipped to excel in a constantly changing and technologically advanced world. You'll benefit from practical placements where you'll develop your skills on real people, in the real world.
Our courses are taught by professionals who are world-leading researchers and experienced clinicians so the skills and knowledge you acquire can be applied to real-world challenges today and in the future. Our professional health degrees are accredited by industry, so the qualifications you earn will be recognised and highly sought after when you graduate.
Career opportunities
Biomedical Researcher
Community or Registered Nurse
Counsellor
Dietitian
Doctor
Exercise Scientist/Physiologist
General Practitioner
Health Administrator
Health Promotion Officer
Health Worker
Industry Health Worker
Laboratory Technician
Nutritionist
Sports Administrator
Psychologist
Rehabilitation Specialist
Sports Rehabilitator
Sports Scientist
Scientific Researcher
Allied Health Professional
Admission
A range of admission options are available for students of all ages and academic backgrounds. The procedures governing admission are defined in UOW's Admissions Procedures and the UOW College Admissions policy.
For any specific advice or questions regarding an application, please contact the Future Students Team.
Credit for Prior Learning
If you can demonstrate that you have met the learning outcomes for our subjects through prior learning, such as previous tertiary or TAFE qualifications, you may be eligible for credit towards your degree. Where relevant to the UOW degree, specified credit may be given for specific subject(s); where not relevant to the degree, unspecified credit may be awarded.
English Requirements for international students
The following level of English is required to gain admission to this program:
IELTS Academic
Overall Score: 6.5
Reading: 6.0
Writing: 6.0
Listening: 6.0
Speaking: 6.0
TOEFL (Internet-based)
Overall Score: 86
Reading: 18
Writing: 18
Listening: 17
Speaking: 17
UOW College: English for Tertiary Studies: Credit (weighted average mark of 65 overall and minimum 50 in Academic Reading and Writing)
Other qualifications may also be considered. Full details can be found on our English Language Requirements website.
