Undergraduate: Course rule and topic information

Bachelor of Nutrition and Dietetics

(BNutDiet)

Program of study

Honours program

INTRODUCTION

The Bachelor of Nutrition and Dietetics requires four years of full-time study. The course is offered by the Faculty of Health Sciences.

An honours degree can be completed in four years by undertaking additional units, including a research project at honours level, in Year 4.

COURSE AIMS AND LEARNING OUTCOMES

This course aims to educate professionals who are able to apply scientific principles and integrate knowledge and skills of nutrition, dietetics and other human sciences in order to promote health and prevent illness in communities and individuals. The first two years of the course will introduce students to the behavioural and biosciences which they will progressively apply to the study of food and nutritional sciences, including the study of socio-cultural issues in relation to food. In the final two years there is increasing exposure to professional practice, including 21 weeks of supervised practicum in fourth year.

The degree, accredited by the Dietitians Association of Australia, prepares graduates for employment in a wide variety of settings including: patient care and education in hospitals; food service; nutrition and health education in community health centres; public health nutrition; food and nutrition policy; private practice and consultancy; education and training; food industries; health promotion; and nutrition research. This course is founded on teaching and learning practices designed to encourage life long learning in the practice of nutrition and dietetics.

Learning outcomes

At the completion of the course, students are expected to have:

obtained the knowledge, skills and attitudes to undertake quality nutrition and dietetic practice in a range of settings;
developed independent learning and reflective practice skills to allow capacity for self-evaluation and management that is strategic and focuses on quality nutrition and dietetic practice;
the skills to practice in a changing work environment in which accountability at the individual and organisational level is becoming increasingly important;
obtained an understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities;
understood the importance of interdisciplinary approaches to the management of nutritional problems and the promotion of nutritional health and well being;
obtained an understanding of the scope and potential of the discipline of nutrition and dietetics;
understood the importance of a commitment to the nutrition and dietetic discipline including individual and collective professional development;
the ability to promote informed and critical questioning and thinking.

COURSE RULE

ADMISSION REQUIREMENTS

The minimum requirements for consideration for entry to all undergraduate courses are specified in detail in the University Entry Requirements.

Some places are available to students who have completed at least two years of an approved degree with a GPA normally of at least a credit average, and which is inclusive of studies in biochemistry and physiology to at least Second Year. These students are granted two years of credit and begin the program of study at Third Year.

Applicants applying for Third Year entry must submit with their applicatiion a statement outlining their interest in the course and profession, and evidence of any relevant employment experience. Applicants will be ranked for admission on the basis of a selection score which is a combination of academic merit (70%) and assessment of their statement of interest and experience (30%).

PROGRAM OF STUDY [November, 2008]

To qualify for the Bachelor of Nutrition and Dietetics a student must complete 144 units with a grade of P or NGP or better in each topic, according to the following program of study. Except with the permission of the Faculty Board:

the Bachelor of Nutrition and Dietetics must be completed: within seven consecutive years for students entering in Year 1; within six consecutive years for students entering in Year 2; within four consecutive years for students entering in Year 3; or, where credit has been granted for previous work, a period determined by the Board;
a student may not proceed to a higher year unless they have satisfactorily completed the previous year's topics;
a student who has interrupted studies in the course for one year or more after having completed the topics NUTD3001, NUTD3008, NUTD3012 and NUTD3013, or who fails NUTD4004A/B may be required to undertake and gain a grade of Non-graded Pass in topic NUTD3050 Readiness for Professional Practice Placement (0 units) before enrolling or re-enrolling in NUTD 4004A/B.

Prima facie evidence of unsatisfactory progress for the purposes of the University's Policy on Student Progress may be constituted by:

the award of a grade of Fail (F) in the same topic on more than one occasion or;
failure to complete the course within a specified number of consecutive years as follows: within seven consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 1; within six consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 2; within four consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 3.

	First Year
	36 units comprising:
NUTD1000	Fundamentals of Nutrition	4.5
BIOL1102	Molecular Basis of Life	4.5
CHEM1101	Chemistry 1A and	4.5
CHEM1102	Chemistry 1B	4.5
	or
CHEM1201	Introduction to Chemistry A and	4.5
CHEM1202	Introduction to Chemistry B	4.5
	Electives	18
	Second Year
	36 units comprising:
BIOL2141	Biochemistry and Molecular Biology	6
MMED2927	Human Physiology 2A	3
MMED2928	Human Physiology 2B	3
MMED3912	Biochemistry of Human Disease	3
	Electives	21
	Third Year
	36 units comprising:
NUTD3001	Food Studies	3
NUTD3004	Socio-cultural Issues in Food and Nutrition	3
NUTD3008	Communication and Nutrition Counselling	3
NUTD3010	Nutrition and Dietetics	6
NUTD3011	Maternal and Child Nutrition	3
NUTD3012	Public Health and Community Nutrition	6
NUTD3013	Clinical Nutrition and Dietetics	6
NUTD3014	Nutrients Role and Function	6
	Fourth Year
	36 units comprising:
NUTD4001A	Management and Food Service 1	3
NUTD4001B	Management and Food Service 2	3
NUTD4002A	Research Methods in Human Nutrition 1	3
NUTD4002B	Research Methods in Human Nutrition 2	3
NUTD4003A	Independent Studies in Nutrition and Dietetics 1	3
NUTD4003B	Independent Studies in Nutrition and Dietetics 2	3
NUTD4005A	Clinical Placement in Nutrition and Dietetics 1	6
NUTD4005B	Clinical Placement in Nutrition and Dietetics 2	6
NUTD4006A	Community/Public Health Placement in Nutrition and Dietetics 1	3
NUTD4006B	Community/Public Health Placement in Nutrition and Dietetics 2	3

Honours degree

Students who have completed Year 3 of the Bachelor of Nutrition and Dietetics to a sufficiently high standard may be invited to enrol in the Bachelor of Nutrition and Dietetics (Honours) program in Year 4. Other students may be admitted at the discretion of the Faculty Board, subject to specific conditions. Enrolment in the honours program is subject to the school/department being able to provide appropriate resources and staff to supervise the program of study. Students who are accepted into the Honours program will be required to satisfactorily complete 42 units in the following program of study in Year 4.

Course aims and learning outcomes

This course articulates with the Bachelor of Nutrition and Dietetics following successful completion of third year. In addition to the course aims outlined for the Bachelor of Nutrition and Dietetics, this course aims to provide students with an opportunity for more comprehensive research training which will complement their professional skills and competencies, allow them to become more competitive in the workplace, expand their career options and provide a more accessible pathway for progress to postgraduate research.

The first two years of the course will introduce students to the behavioural and biosciences which they will progressively apply to the study of food and nutritional sciences, including the study of socio-cultural issues in relation to food. In the final two years there is increasing exposure to professional practice, including 45 weeks of supervised practicum in fourth year.

Learning outcomes

At the completion of the course, students are expected to have:

obtained the knowledge, skills and attitudes to undertake quality nutrition and dietetic practice in a range of settings;
developed independent learning and reflective practice skills to allow capacity for self-evaluation and management that is strategic and focuses on quality nutrition and dietetic practice;
developed skills in evaluating, planning, implementing, analysing and disseminating nutrition and dietetics research;
the skills to practice in a changing work environment in which accountability at the individual and organisational level is becoming increasingly important;
obtained an understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities;
understood the importance of interdisciplinary approaches to the management of nutritional problems and the promotion of nutritional health and well being;
obtained an understanding of the scope and potential of the discipline of nutrition and dietetics;
understood the importance of a commitment to the nutrition and dietetic discipline including individual and collective professional development;
the ability to promote informed and critical questioning and thinking.

Program of study

Semester 1

NUTD7001

Management and Food Service

6

NUTD7002

Professional Practice in Nutrition and Dietetics

18

Semester 2

NUTD7003

Research Project in Nutrition and Dietetics

18