Bachelor of Nutrition Science

The Bachelor of Nutrition Science is offered as a three-year full-time degree, at the Clayton campus. The partially integrated, theme based curricula combines academic teaching and learning contextualised for the study of nutrition with an emphasis on research aimed at the maintenance of health and prevention of disease. In the first two years the course focuses on the scientific basis of nutrient requirements and healthy eating intertwined with practical elements such as assessing dietary intake, food chemistry and composition, and the complex regulatory requirements relating to the food you eat every day. The final year focuses on research skills and public health nutrition culminating in a nutrition-related research project in the final semester encouraging the student to apply the principles of scientific inquiry. The degree structure is flexible in year three with a number of elective choices allowing students to tailor their final year to their particular interests. Throughout the course there is a strong focus on personal and professional development, cultural diversity and development of attributes essential in effective team work. The Bachelor of Nutrition Science prepares students to become nutrition scientists and qualifies students for careers in a wide variety of fields including, the food industry, nutrition research, government and non-government agencies and public health. The course has a strong scientific and nutrition foundation in the first two years as you discover the scientific basis of nutrient requirements and healthy eating intertwined with practical elements such as assessing dietary intake, food chemistry and composition, and the complex regulatory requirements relating to the food you eat every day. The final year focuses on research skills culminating in a nutrition-related research project encouraging the student to apply the principles of scientific inquiry. A choice of electives in year three will allow the student to tailor the degree to their relevant interests.
Minimum entrance requirements Equivalent Australian Year 12. VCE prerequisites Units 3 and 4 - a study score of at least 35 in English (ESL) or 30 in any other English and a study score of at least 25 in chemistry. VCE prerequisites Units 3 and 4-a study score of at least 35 in English (ESL) or 30 in any other English and a study score of at least 25 in chemistry. International Baccalaureate subject prerequisites •A score of at least 5 in English SL or 4 in English HL or 6 in English B SL or 5 in English B HL, and •A score of at least 4 in chemistry SL or 3 in chemistry HL.
The Bachelor of Nutrition Science aims to prepare graduates with the professional and personal qualities and competencies required for working as a nutrition scientist across a range of domains. The course integrates academic teaching and learning contextualised for the study of nutrition with an emphasis on research aimed at the maintenance of health and prevention of disease. On successful completion of the course, it is expected graduates will: •understand the associations between nutrition and health and nutrition and disease and integrate and apply this to the practice of nutrition science •be skilled human nutrition scientists; innovative in their approach to analysis, critical thinking, problem-solving and evaluation •possess appropriate oral, written and IT skills, including the ability to present coherent argument, negotiate effectively and manage conflict •communicate effectively and efficiently with other peers, professionals, clients and the public •formulate and apply the principles of scientific inquiry to plan and undertake a research project to test a nutrition-related hypothesis. •describe and discuss in detail the impact of nutrients, gene- nutrient interactions and their potential role in the prevention of diet-related diseases •advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards •demonstrate effective communication skills to communicate nutritional sciences at an appropriate level to both experts and lay people •demonstrate awareness of the social, ethical, economic, political and environmental context of food and eating, nutrition, health and illness and psychological wellbeing •maintain high standards in professional life through a commitment to life-long learning and excellence of practice