courses

3956

Undergraduate - Course

Students who commenced study in 2014 should refer to this course entry for direction on the requirements; to check which units are currently available for enrolment, refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course.

print version

This course entry applies to students commencing this course in 2014 and should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Medicine, Nursing and Health Sciences

Managing facultyMedicine, Nursing and Health Sciences
Abbreviated titleBNutSc
CRICOS code075117M
Total credit points required144
Standard duration of study (years)3 years FT
Study mode and locationOn-campus (Clayton)
Admission, fee and application details http://www.monash.edu/study/coursefinder/course/3956
Contact details

Telephone +61 3 9902 4270; email nutrition.dietetics@monash.edu or visit http://www.med.monash.edu.au/nutrition-dietetics

Course coordinator

Dr Maxine Bonham

Notes

  • Unit codes that are not linked to their entry in the Handbook are not available for study in the current year.
  • Full-time study only. This course must be completed in a minimum of 3 years and a maximum of 8 years. The course duration is inclusive of any periods of intermission.
  • This course may require students to undertake off-campus work/research.

Description

This course 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 covering 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 food. The final year focuses on research skills, culminating in a nutrition-related research project encouraging students to apply the principles of scientific inquiry. The importance of public health nutrition is also a prominent feature of the third year as the challenges associated with the increase in chronic disease are articulated. A choice of electives in year three allows students to tailor the degree to their relevant interests.

The course is built around four themes delivered within a partially integrated curriculum:

  • Personal development and professional practice
  • Determinants and influences of public health and nutrition
  • Nutrition fundamentals of health and disease
  • Food: From science to systems.

Outcomes

These course outcomes are aligned with the Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate AttributesAustralian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes (http://opvclt.monash.edu.au/curriculum-by-design/aligning-course-outcomes-with-aqf-bologna.html).

Upon successful completion of this course it is expected that graduates will be able to:

  • 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

Special requirements

Students must refer to the information available on the special requirements outlined below. It is the responsibility of the student to ensure they have the correct documentation.

Police checks

Students must have a current Police checkPolice check (http://www.med.monash.edu.au/current/police-checks.html) regarding their suitability to undertake placements.

Working with Children checks

Students must have a current Working with Children checkWorking with Children check (http://www.med.monash.edu.au/current/wwc-check.html) regarding their suitability to undertake placements.

Immunisation and infection procedures

Students must comply with procedures to minimise the risk of cross-infection of communicable diseases, and obtain documentary evidence of relevant vaccinations prior to clinical placements. Refer to the faculty's Immunisation and infection riskImmunisation and infection risk (http://www.med.monash.edu.au/current/immunisation) page in this Handbook.

Fieldwork

Depending on the units studied, this course may require students to undertake off-campus placements or fieldwork. Students are responsible for all expenses while undertaking placements/fieldwork.

Professional recognition

Graduates may be eligible to apply for registration as an Associate Nutritionist with the letters ANutr. Suitability for Associate Registration is determined by the Registration Committee of the Nutrition Society Australia and applies to qualified graduates with a Bachelor of Science or other suitable qualification in nutrition or an appropriate subject.

Structure

This course consists of a number of compulsory units with elective choices in year three

Areas of study

Requirements

First year

Semester one

  • BND1001 Personal and professional perspectives in nutrition
  • BND1101 Science foundations

Semester two

  • BND1002 Evaluating the evidence: Nutrition and population health
  • BND1102 Introduction to food and nutrition science

Second year

Semester one

  • BND2001 Health across the lifespan
  • BND2102 Food: Science, composition and skills

Semester two

  • BND2002 Applied research methods in nutrition
  • BND2103 Integrated science systems

Third Year

Full-year unit

  • NUT3001 Evidence based nutrition**

Semester one

  • NUT3002 Diet and the management of chronic disease
  • NUT3003 Sport and exercise nutrition
  • NUT3004 Nutrition controversies* or elective

Semester two

  • NUT3004 Nutrition controversies* or elective
  • two elective units

* This unit or the elective can be studied either in semester one or semester two.

** BND3082 & BND3092 can be completed instead of NUT3001, resulting in no elective choice in semester 2.

Suitable elective units can be identified using the browse units toolbrowse units tool (http://www.monash.edu.au/pubs/handbooks/units/search) in the current edition of the Handbook. Note: Some units may require permission from the owning faculty. The level of the unit is indicated by the first number in the unit code; undergraduate units are those that commence with the numbers 1-3.

Progression to further studies

Honours Program

Successful completion of the Bachelor of Nutrition Science may provide an opportunity for progression into the Bachelor of Nutrition Honours program.

Award(s)

Bachelor of Nutrition Science