Bachelor of Nutrition Science (Dietetics Pathway)

Undergraduate degree

The Bachelor of Nutrition Science (Dietetics Pathway) is designed for students who wish to pursue a career as a dietitian, with a guaranteed pathway to Deakin's Master of Dietetics.

Key facts

English language requirements

Overall IELTS score of 6.5 with no individual band score less than 6.0. More information is available at www.ielts.org

Duration

3 years full-time or part-time equivalent

Current Deakin Students

To access your official course details for the year you started your degree, please visit the handbook

Course information

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.

Read More

Course structure

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.

17

Compulsory units

5

HSN selective units

2

elective units

24

Total units

Core units

Level 1 - Trimester 1

  • Academic Integrity HAI010 (0 credit points)
  • Laboratory and Fieldwork Safety Induction Program SLE010 (0 credit points)
  • Foundations of Food, Nutrition and Health HSN101
  • Introduction to Anatomy and Physiology HBS109
  • Healthy and Sustainable Food Systems HSN105
  • Chemistry in Our World SLE133
  • Level 1 - Trimester 2

  • Food and Nutrition Laboratory Safety HSN010 (0 credit points)
  • The Science of Food HSN104
  • Food Fundamentals HSN106
  • Physiology of Human Growth and Development HSN107
  • Chemistry for the Professional Sciences SLE155
  • Level 2 - Trimester 1

  • Nutritional Physiology HSN211
  • Biochemistry SLE212
  • plus 2 HSN-coded units - recommended at level 2

    Level 2 - Trimester 2

  • Lifespan Nutrition HSN202
  • Integrated Human Physiology HSE208
  • Biochemical Metabolism SLE222
  • Exercise and Sport Laboratory Safety HSE010 (0 credit points)
  • plus 1 HSN-coded unit- recommended at level 2

    Level 3 - Trimester 1

  • Diet and Disease HSN301
  • Food Policy and Regulation HSN309
  • plus 1 HSN level 3 unit

    plus 1 elective unit - recommended at level 2 or level 3

    Level 3 - Trimester 2

  • Population Nutrition HSN302
  • Assessing Food Intake and Activity HSN305
  • plus 1 HSN level 3 unit

    plus one elective unit - recommended at Level 2 or Level 3

    Major sequences

    It is recommended that students commencing in first year in 2018 take the Food Innovation major sequence.

    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 the Food Innovation major.

    Elective units

    Electives are offered subject to availability of resources and quotas where applicable.

    Trimester 1

  • Food Analysis and Quality Assurance HSN206
  • Sensory Evaluation of Food HSN223
  • Sports Nutrition: Theory and Practice HSN307
  • Food Manufacturing and Process Innovation HSN315
  • Consumer and Sensory Innovation of Food HSN319
  • Trimester 2

  • Food Safety HSN204
  • Nutrition and Food Promotion HSN210
  • Volunteering in Exercise and Nutrition Sciences HSN227
  • Food, Nutrition and Society HSN308
  • Food and Nutrition Practicum HSN311
  • Trends in Product Development HSN320
  • Trimester 3

  • International Perspectives in Food and Nutrition HSN360
  • The Food Innovation major includes the following units:

  • Food Analysis and Quality Assurance HSN206
  • Sensory Evaluation of Food HSN223
  • Food Safety HSN204
  • Food Manufacturing and Process Innovation HSN315
  • Consumer and Sensory Innovation of Food HSN319
  • Trends in Product Development HSN320
  • Key information

    Award granted
    Bachelor of Nutrition Science (Dietetics Pathway)
    Year

    2020 course information

    VTAC code
    1400510671 - Burwood (Melbourne), Commonwealth Supported Place (HECS)
    Deakin code
    H318
    CRICOS code?
    0101098
    Level
    Undergraduate
    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

    Campuses by intake

    Campus availability varies per trimester. This means that a course offered in Trimester 1 may not be offered in the same location for Trimester 2 or 3. Read more to learn where this course will be offered throughout the year.

    Trimester 1 - March

    • Start date: March
    • Available at:
      • Burwood (Melbourne)

    Deakin splits the academic year into three terms, known as trimesters. Most students usually undertake two trimesters each year (March-June, July-November).

    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.

    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.

    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: http://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.

    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.

    Entry requirements

    Entry information

    General admission requirements for entry into undergraduate courses for international students at Deakin are summarised in the undergraduate course requirements.

    All applicants must meet the minimum English language requirements.

    Please note that meeting the minimum admission requirements does not guarantee selection, which is based on merit, likelihood of success and availability of places in the course.

    For more information on the Admission Criteria and Selection (Higher Education Courses) Policy visit the Deakin Policy Library

     

    Applicants should have successfully completed a Senior Secondary Certificate of Education, including Units 3 and 4: a study score of at least 30 in English (EAL) or at least 25 in English other than EAL.

    Entry will be based on performance in:

    • Senior Secondary Certificate of Education with ATAR of at least 50 or equivalent

    OR

    • Certificate IV in a related discipline

    OR

    • Diploma in any discipline or 50% completion of Diploma in a related discipline

    OR

    • Successful completion of relevant study – equivalent to at least two Deakin University units – at an accredited higher education institution

    OR

    • Evidence of academic capability judged to be equivalent, including Foundation program approved by Faculty Board, or relevant work or life experience

    Admissions information

    Learn more about this course and others that Deakin offers by visiting VTAC for more information. You can also discover how Deakin compares to other universities when it comes to the quality of our teaching and learning by visiting the ComparED website.

    Special entry access schemes (SEAS) enables Deakin to consider disadvantageous circumstances you may have experienced and their impact upon your studies. SEAS also allows us to identify if you're from under-represented groups when making selection decisions for some courses. SEAS does not exempt you from meeting any of the course entry requirements.

    You can also find out about different entry pathways into Deakin courses if you can't get in straight from high school.

    Finally, Deakin is committed to admissions transparency. As part of that commitment, you can learn more about our first intake of 2020 students (PDF, 581.6KB) - their average ATARs, whether they had any previous higher education experience and more.

    Recognition of prior learning

    The University aims to provide students with as much credit as possible for approved prior study or informal learning which exceeds the normal entrance requirements for the course and is within the constraints of the course regulations. Students are required to complete a minimum of one-third of the course at Deakin University, or four credit points, whichever is the greater.

    You can also refer to the Recognition of Prior Learning System which outlines the credit that may be granted towards a Deakin University degree and how to apply for credit.

    Fees and scholarships

    Fee information

    Estimated tuition fee - full-fee paying place

    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 www.deakin.edu.au/fees.

    Scholarship options

    A Deakin scholarship could help you pay for your course fees, living costs and study materials. If you've got something special to offer Deakin - or maybe you just need a bit of extra support - we've got a scholarship opportunity for you. Search or browse through our scholarships

    Apply now

    How to apply

    Apply through VTAC

    Applications for study for Trimester 1 must be made through the Victorian Tertiary Admission Centre (VTAC). For more information refer to VTAC

    Apply through Deakin

    Applications can be made directly to the University through StudyLink Connect - Deakin University's International Student Application Service. For information on the application process and closing dates, see the How to apply web page. Please note that closing dates may vary for individual courses.

    Deakin International office or Deakin representative

    Fill out the application form and submit to a Deakin International office or take your application form to a Deakin representative for assistance

    Need more information on how to apply?

    For information on the application process and closing dates, see the How to apply webpage.
    If you’re still having problems, please contact Deakin International for assistance.

    Why choose Deakin

    Career outcomes

    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.

    Professional recognition

    This course is not accredited by a professional body

    Course learning outcomes

    Deakin's graduate learning outcomes describe the knowledge and capabilities graduates can demonstrate at the completion of their course. These outcomes mean that regardless of the Deakin course you undertake, you can rest assured your degree will teach you the skills and professional attributes that employers value. They'll set you up to learn and work effectively in the future.

    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. 

     

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