Handbook

Nutrition is a field which combines an understanding of human physiology and biochemistry with the role of nutrients and other food components in maintaining health. You will learn about the chemistry of food, availability of nutrients, how these are absorbed into the body and their role in health and wellbeing. Nutrition practice aims to support people to maintain good health by applying knowledge and skills through sociocultural, economic and environmental frameworks operating at local, national and global levels. This program is designed to prepare you for opportunities as a Nutritionist in a range of areas including educating people on general nutrition concepts, designing, and implementing population health initiatives, communication of scientific information to the public and in food industry roles. 

On successful completion of this program, you will be able to seek accreditation as an Accredited Nutritionist from the Nutrition Society of Australia. Foundation science courses are an important component of the early stages of the Nutrition program and include chemistry, food science, biology and biochemistry. These are followed by courses in physiology, anatomy, nutrition and metabolism. Together with fundamental training in nutrition, food, agriculture, technology and communication in second and third years, there is a strong focus throughout the program on developing critical skills in ethical and empathetic practice, collaborative teamwork, cultural safety and cross-cultural communication, creative and critical thinking and innovative problem solving. These skills align with employer expectations and will enable you to influence, promote change, and solve critical contemporary and future issues in food, nutrition and equity. 

This program is only available as part of the integrated Bachelor of Nutrition/ Master of Dietetics and Food Innovation double-degree (3894) and is not offered as a separate standalone program for direct entry.