Courses Handbook 2007 - [ Archived ]

168999 v.4 Bachelor of Science (Nutrition)


BSc(Curtin)

Course CRICOS Code: 003887J
Registered full-time Duration for International Onshore Students on student visas: 3 Years

Introduction

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 aprofessional area, including dietetics, food science and technology, health promotion or teaching.

Course Entry Requirements/Prerequisites

Prerequisite: TEE chemistry. TEE Applicable Mathematics is desirable. Prior learning in prerequisite areas will be considered on an individual basis.

Specific Requirements

Compulsory field trips are conducted throughout the course. STAT elements considered are E and either V or Q. Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening and Clearance Section of this publication.

Recognition of Prior Learning

Applications for recognition of prior learning are assessed on an individual basis.

Duration and Availability

This course is three years full-time study, although first and second year are available for study on a part-time basis. Second and third year units cannot be undertaken before the completion of first and second years respectively.

Additional Course Expenses

Students may be expected to purchase a number of textbooks, readers and other essential study materials.

Course Structure

Hrs/Wk

Credit

Year 1 Semester 1
1643 v.7   Human Biology 133 4.0 25.0
303168 v.3   Epidemiology and Biostatistics 180 2.0 12.5
7076 v.5   Chemistry 123 5.5 25.0
7277 v.7   Food and Nutrition Systems 181 4.0 25.0
7713 v.9   Health Science Communication 180 2.0 12.5
  100.0

Year 1 Semester 2
1644 v.7   Human Biology 134 4.0 25.0
307195 v.1   Practice of Public Health 180 3.0 25.0
7077 v.5   Chemistry 124 8.5 25.0
7278 v.8   Nutrition 182 4.0 25.0
  100.0

Year 2 Semester 1
10627 v.3   Nutritional Physiology 281 5.0 25.0
2828 v.3   Principles of Biochemistry 281 5.0 25.0
302467 v.2   Introduction to Microbiology 132 3.0 12.5
303926 v.1   Food Safety 281 5.0 12.5
306154 v.2   Food Chemistry 281 4.0 25.0
  100.0

Year 2 Semester 2
10628 v.3   Nutritional Physiology 282 5.0 25.0
2830 v.4   Nutritional Biochemistry 282 5.0 25.0
306155 v.2   Food Processing 282 5.0 25.0
8338 v.9   Nutrition 284 5.0 25.0
  100.0

Year 3
300376 v.2   Nutrition and Food Science Stream   200.0
  OR  
300375 v.3   Nutrition Stream   200.0
  200.0
 

Availability

Year Location   All* Internal Partially Online Internal^ External Fully Online#
2007 Bentley Campus Semester 1 Y        
2007 Bentley Campus Semester 2 Y        
2008 Bentley Campus Semester 1 Y        
2008 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.



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