Bachelor of Nutrition Science (Dietetics Pathway)
2020 Deakin University Handbook
| Year | 2020 course information |
|---|---|
| Award granted | Bachelor of Nutrition Science (Dietetics Pathway) |
| Course Map | This course map is for students commencing from Trimester 1 2020: Course maps for commencement in previous years are available on the Course Maps webpage or please contact a Student Adviser. |
| Campus | Offered at Burwood (Melbourne) |
| Cloud Campus | No |
| Duration | 3 years full-time or part-time equivalent |
| CRICOS course code | 0101098 Burwood (Melbourne) |
| Deakin course code | H318 |
| Approval status | This course is approved by the University under the Higher Education Standards Framework. |
| Australian Qualifications Framework (AQF) recognition | The award conferred upon completion is recognised in the Australian Qualifications Framework at Level 7 |
Course sub-headings
- Course overview
- Indicative student workload
- Professional recognition
- Career opportunities
- Participation requirements
- Mandatory student checks
- Fees and charges
- Course Learning Outcomes
- Course rules
- Major sequences
- Course structure
- Work experience
- Details of major sequences
Course overview
Deakin’s Bachelor of Nutrition Science (Dietetics Pathway) offers guaranteed entry into our Master of Dietetics if you achieve a 75 weighted average mark or above. The course develops your understanding of human nutrition and its impact on health. Learn how to tackle challenges facing our society including disease prevention, obesity, the spread of misinformation, and the social and physiological effects of food on our wellbeing.
Put theory into practice in our state-of-the-art food sensory labs located within our Centre for Advanced Sensory Science. Designed just like those found in industry settings, our labs provide hands-on experience that prepares you for the workplace. Graduate with practical skills that allow you to improve health through food and nutrition – skills that are increasingly in demand as society grapples with nutrition-related diseases and their impact on wellbeing.
Want to have a real impact on population health and improve the wellbeing of communities?
This course offers the same structure and units as our Bachelor of Nutrition Science, while ensuring dietetics prerequisites are incorporated as core units, to fulfil the entry requirements for the Master of Dietetics. Graduates will receive an offer to study in the Master of Dietetics after completing the necessary units and meeting the weighted average mark (WAM) requirement.
In this course, you will study a broad range of subjects that unlock a variety of career opportunities across health and nutrition industries. Gain a comprehensive understanding of:
- the role of food in disease prevention
- nutrition education and research
- food choice and intake
- food regulation
- nutritional physiology
- lifespan nutrition
- sustainable food systems
- the science of food.
To add diversity to your degree and expand your career opportunities, you can choose elective units in complementary areas such as food innovation, health promotion, psychology, physical activity and health or exercise science.
A major in food innovation will prepare you for a career in the food industry, where your knowledge of nutrition and food composition will facilitate the creation and marketing of food products that help to improve health.
You will also have the opportunity to gain 100 hours of valuable practical experience, either by studying the volunteering unit in year two or three, or through the Food and Nutrition Practicum unit in your final year. This allows you to build industry experience and connections while applying your skills alongside established nutritionists.
Indicative student workload
Approximately 150 hours of learning and assessment activities per credit point
As a student in the Faculty of Health you can expect to participate in a range of teaching activities each week. This could include classes, seminars, practicals and online interaction. You can refer to the individual unit details in the course structure for more information. You will also need to study and complete assessment tasks in your own time.
Professional recognition
While studying this degree, you are eligible to apply for student membership with the Nutrition Society of Australia (NSA). Graduates who elect to not complete the Master of Dietetics can apply for ordinary membership of NSA and apply to become a Registered Associate Nutritionist. Registration will ensure you are recognised as a qualified nutrition professional in the field.
Additionally, if you have completed this degree with a major in food innovation, you may also seek membership into the Australian Institute of Food, Science and Technology (AIFST).
Graduates are eligible to apply to become a Registered Associate Nutritionist with the:
- Nutrition Society of Australia
- Hong Kong Nutrition Association
- UK Association for Nutrition.
Career opportunities
Career skills are developed throughout the course. Specific Work integrated learning is offered as an elective from the second year of study. Students can enrol in HSN227 Volunteering in Exercise and Nutrition Sciences or HSN311 Food and Nutrition Practicum. We encourage students to undertake a placement to enable them to gain hands on experience, and a pathway to their future career. Upon graduating from H718 Master of Dietetics (subject to course rules) students are well placed to pursue careers in all areas of dietetics.
Participation requirements
Students are required to complete laboratory safety modules and a compulsory zero credit point Academic Integrity unit.
Deakin’s standard holiday breaks are listed here: https://www.deakin.edu.au/courses/key-dates
This course allows you to select elective units that may include placements, work based training, community-based learning and collaborative research training arrangements. Before you enrol in units, please check the unit specification to understand these compulsory learning experiences.
Placement may occur at any time, including during standard holiday breaks, upon discussion with host organisation.
Reasonable adjustments to participation and other course requirements will be made for students with a disability.
Mandatory student checks
HSN227 and HSN311, which are both elective, work-integrated learning units, require a community placement or interaction with the community. These units may require a police check and working with children check. Refer to the relevant unit guide for further details.
Fees and charges
Fees and charges vary depending on your course, your fee category and the year you started. To find out about the fees and charges that apply to you, visit the Current students fees website.
Course Learning Outcomes
| Graduate Learning Outcomes | Course Learning Outcomes |
| Discipline Specific knowledge and capabilities | Apply food and nutrition and health knowledge from a range of perspectives. |
| Communication | Select and use a variety of engaging communication modes to disseminate knowledge to individuals, groups, government and non-government organisations and health professionals. |
| Digital Literacy | Select and use appropriate technologies to source, understand, evaluate, and communicate information to professional networks and communities. |
| Critical thinking | Source and critically analyse the food and nutrition literature to apply an evidence-based approach to the field. |
| Problem Solving | Identify and apply practical solutions to a range of changing and complex food and nutrition and health issues. |
| Self-management | Employ self-directed, reflective work and learning practices in a responsible manner to professionally contribute to nutrition sciences. |
| Teamwork | Work collaboratively as part of interdisciplinary teams with a range of stakeholders to advance the field of nutrition sciences. |
| Global Citizenship | Engage in professional and ethical practice that demonstrates awareness of, and adaptability to, diverse social, cultural and environmental contexts in nutrition sciences. |
Course rules
To complete the Bachelor of Nutrition Science (Dietetic Pathway), students must attain 24 credit points. Most units (think of units as 'subjects') are equal to 1 credit point. In order to gain 24 credit points, you will need to study 24 units (AKA 'subjects') over your entire degree. Most students choose to study 4 units per trimester, and usually undertake two trimesters each year.
The course comprises a total of 24 credit points, which must include the following:
- 17 core units (these are compulsory)
- Completion of either the 6 unit Food Innovation major sequence or 5 HSN coded (nutrition and food) elective units.
- 1 -2 elective unit(s) which can be selected from any faculty (you can choose which ones to study)
- No more than 10 credit points may be taken at level 1 and at least 6 credit points must be taken at level 3
- Students must enrol and pass HAI010 – Academic Integrity.
- Completion of HSN010 Food and Nutrition Laboratory Safety prior to the first laboratory based unit in this course.
- Completion of SLE010 Laboratory and Fieldwork Safety Induction Program prior to the first SLE coded unit.
- Completion of HSE010 Exercise and Sport Laboratory Safety prior to commencing HSE208.
- Students are required to meet the University's academic progress and conduct requirements. Click here for more information.
Major sequences
It is recommended that students commencing in first year in 2018 onwards take the Food Innovation major sequence.
Course structure
Core units
Level 1 - Trimester 1
| HAI010 | Academic Integrity (0 credit points) |
| SLE010 | Laboratory and Fieldwork Safety Induction Program (0 credit points) |
| HSN101 | Foundations of Food, Nutrition and Health |
| HBS109 | Introduction to Anatomy and Physiology |
| HSN105 | Healthy and Sustainable Food Systems |
| SLE133 | Chemistry in Our World |
Level 1 - Trimester 2
| HSN010 | Food and Nutrition Laboratory Safety (0 credit points) |
| HSN104 | The Science of Food |
| HSN106 | Food Fundamentals |
| HSN107 | Physiology of Human Growth and Development |
| SLE155 | Chemistry for the Professional Sciences |
Level 2 - Trimester 1
| HSN211 | Nutritional Physiology |
| SLE212 | Biochemistry |
plus 2 HSN-coded units - recommended at level 2
Level 2 - Trimester 2
| HSN202 | Lifespan Nutrition |
| HSE208 | Integrated Human Physiology |
| SLE222 | Biochemical Metabolism |
| HSE010 | Exercise and Sport Laboratory Safety (0 credit points) |
plus 1 HSN-coded unit- recommended at level 2
Level 3 - Trimester 1
| HSN301 | Diet and Disease |
| HSN309 | Food Policy and Regulation |
plus 1 HSN level 3 unit
plus 1 elective unit - recommended at level 2 or level 3
Level 3 - Trimester 2
| HSN302 | Population Nutrition |
| HSN305 | Assessing Food Intake and Activity |
plus 1 HSN level 3 unit
plus one elective unit - recommended at Level 2 or Level 3
Course structure
Elective units
Electives are offered subject to availability of resources and quotas where applicable.
Trimester 1
| HSN206 | Food Analysis and Quality Assurance |
| HSN223 | Sensory Evaluation of Food |
| HSN307 | Sports Nutrition: Theory and Practice |
| HSN315 | Food Manufacturing and Process Innovation |
| HSN319 | Consumer and Sensory Innovation of Food |
Trimester 2
| HSN204 | Food Safety |
| HSN210 | Nutrition and Food Promotion |
| HSN227 | Volunteering in Exercise and Nutrition Sciences |
| HSN308 | Food, Nutrition and Society |
| HSN311 | Food and Nutrition Practicum |
| HSN320 | Trends in Product Development |
Trimester 3
| HSN360 | International Perspectives in Food and Nutrition |
The Food Innovation major includes the following units:
| HSN206 | Food Analysis and Quality Assurance |
| HSN223 | Sensory Evaluation of Food |
| HSN204 | Food Safety |
| HSN315 | Food Manufacturing and Process Innovation |
| HSN319 | Consumer and Sensory Innovation of Food |
| HSN320 | Trends in Product Development |
Work experience
Work Integrated Learning
If you are interested in the possibility of enhancing your employment prospects by consolidating your knowledge and skills through realistic field experience, you are encouraged to consider undertaking an industry placement or volunteering experience. You can do this by choosing to complete HSN311 Food Science and Nutrition Practicum or HSN227 Volunteering in Exercise and Nutrition Sciences as an elective unit in your final year.
Details of major sequences
Food Innovation
Campus
Burwood (Melbourne)
Unit set code
MJ-H000036
Overview
By completing the Food Innovation major you can also establish a career in the food industry, where your knowledge of nutrition and food composition facilitate the creation and marketing of food products that help to improve health.
You may also gain employment in food regulation, food safety and Quality, food product development and sensory analysis
Units
Note: Students who commenced H315 Bachelor of Nutrition Science in 2018 and received credits, please contact a Course Adviser via health-enquire@deakin.edu.au before you enrol into this major.
| HSN204 | Food Safety |
| HSN206 | Food Analysis and Quality Assurance |
| HSN223 | Sensory Evaluation of Food |
| HSN315 | Food Manufacturing and Process Innovation |
| HSN319 | Consumer and Sensory Innovation of Food |
| HSN320 | Trends in Product Development |
Further information
Student Central can help you with course planning, choosing the right units and explaining course rules and requirements.
- Contact Student Central