B-NUTR v.1 Bachelor of Science (Nutrition)
BSc(Curtin)
Course CRICOS Code: 003887J
Registered full-time Duration:
3 Years
Course Overview
Bachelor Degrees prepare students to develop broad and coherent knowledge and skills in a discipline for professional work and further learning corresponding to AQF level 7 qualifications.
This course combines theoretical foundations and practical experience ensuring graduates obtain the skills to be competent professionals in the food and nutrition field. In addition, staff have strong state government and industry links, ensuring graduates have extensive exposure to the working life of nutritionists. Nutrition is the science of how the human body obtains and uses nutrients from food for maintenance, growth and renewal of body tissues to sustain life. The study of nutrition is based on and integrated with the sciences of biochemistry and physiology. Nutritionists advise individuals and the community about food choices for a healthy and nutritious diet. Graduate nutritionists typically undertake one further year of study to specialise in a professional area, including dietetics, research, food science and technology, health promotion or teaching.
Career Opportunities
You will have a variety of interesting and diverse career opportunities in government agencies and private industry, both in Australia and overseas. Government organisations and the food industry produce a high demand for graduates in a range of areas, including public health, nutrition education programs, nutrition advice, research related to food and nutrition in health and disease, and the development of new food products. Potential employers include health departments, community and public ealth centres, welfare organisations and non‑government agencies, food suppliers and manufacturers, teaching institutions, and federal and state research laboratories. Graduate nutritionists often undertake a further one-year program of study in a specific professional area, such as dietetics, food science and technology, health promotion or teaching.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other essential study materials.
Course Entry and Completion Details
Applicants for a Bachelor Degree are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au and include flexible entry pathways. Any specific course entry and completion requirements must also be met.
Essential: Chemistry 3A/3B. Desirable: At least Mathematics 2C/2D. STAT: elements considered are WE and either V or Q. STAT alone is not accepted for entry into this course.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au.
Pathway to Further Study
Graduates may qualify for entry to a Bachelor Degree with Honours and some Graduate Certificates, Graduate Diplomas and Master degrees. For further details, see the University website http://curtin.edu.au.
Course Entry/Competion Note
Applicants for this course should refer to the Clinical Health Sciences and Police Clearances sections of the Faculty website.
Course Organisation
Bachelor Degrees typically contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences. They may contain a range of majors, streams and/or minors for students to choose from to pursue learning in a specialised area of study.
Course Learning Outcomes
A graduate of this course can:
1. apply nutrition science to improve the nutritional status of populations. Evaluate outcomes of nutrition research applying the principles of evidence based practice
2. formulate solutions to common issues in nutrition using logical thought processes
3. access and appraise nutrition information from a variety of sources
4. communicate effectively in ways appropriate to the audience or situation
5. learn to use current technologies in nutrition science
6. demonstrate initiative and responsibility in learning
7. apply global perspectives to nutrition issues
8. incorporate cultural awareness and sensitivity into nutrition practice
9. operate in a professional manner
Duration and Availability
This course is three years full-time or equivalent part-time study.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2015 | Bentley Campus | Semester 1 | Y | ||||
| 2015 | Bentley Campus | Semester 2 | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
Course Organisation Note
Compulsory field trips are conducted throughout the course.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| CHEM1001 | v.1 | Biological Chemistry | 6.0 | 25.0 | |
| NUTR1000 | v.1 | Food and Nutrition Principles | 5.0 | 25.0 | |
| CMHL1000 | v.1 | Foundations for Professional Health Practice | 3.0 | 25.0 | |
| CMHL1001 | v.1 | Evidence Informed Health Practice | 2.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| HUMB1000 | v.1 | Human Structure and Function | 4.0 | 25.0 | |
| CHEM1002 | v.1 | Reactivity and Function in Chemistry | 6.0 | 25.0 | |
| CMHL1003 | v.1 | Health and Health Behaviour | 3.0 | 12.5 | |
| INDH1000 | v.1 | Indigenous Cultures and Health | 2.0 | 12.5 | |
| MEDI1000 | v.1 | Foundations of Biomedical Science | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| FOOD2003 | v.1 | Food Chemistry | 4.0 | 25.0 | |
| BCCB2003 | v.1 | Principles of Biochemistry | 5.0 | 25.0 | |
| HUMB1001 | v.1 | Integrated Systems Anatomy and Physiology | 4.0 | 25.0 | |
| NUTR2000 | v.1 | Fundamentals of Public Health Nutrition | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| BIOL2002 | v.1 | Physiology for Nutrition | 5.0 | 25.0 | |
| BCCB2002 | v.1 | Nutritional Biochemistry | 5.0 | 25.0 | |
| NUTR2001 | v.1 | Nutrition Principles | 5.0 | 25.0 | |
| FOOD2004 | v.1 | Food Processing | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 1 | |||||
| BCCB3005 | v.1 | Minerals and Nutrient Claims | 4.0 | 25.0 | |
| NUTR3000 | v.1 | Nutrition Sociology and Education | 5.0 | 25.0 | |
| PUBH3001 | v.1 | Applied Research and Biostatistics | 8.0 | 25.0 | |
| BIOL3004 | v.1 | Exercise Physiology, Nutrition and Performance | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 2 | |||||
| NUTR3002 | v.1 | Nutritional Status | 5.0 | 25.0 | |
| NUTR3001 | v.1 | Nutrition Science | 5.0 | 25.0 | |
| EPID3000 | v.1 | Nutritional Epidemiology | 5.0 | 25.0 | |
| FOOD3005 | v.1 | Functional Foods and Product Development | 3.0 | 25.0 | |
| 100.0 | |||||
Further Information
If you need more course information, you may contact the relevant areas:
For Current Students: Student Services Office, please click here for further details:
Course Structure Disclaimer
Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
Handbook
The Courses Handbook is the repository of Curtin University ("Curtin") course information. While Curtin makes all reasonable endeavours to keep this handbook up to date, information on this website is subject to change from time to time. Curtin reserves the right to change the: course structure and contents, student assessment, tuition fees and to: withdraw any course or its components which it offers, impose limitations on enrolment in any unit or program, and/or vary arrangements for any course without notification via the website.
For course and enrolment information please visit our Future Students website.
