Bachelor of Nutrition Science
Course summary
Eating well is central to supporting growth and development, preventing chronic disease, and general vitality at all stages of life. Nutrition is the science of how the foods we eat affect our health. Nutritionists are scientists who attain, maintain and promote the health of the public through nutrition research, communication of nutrition information or public health forums. Dietitians are specialist nutritionists who, in addition to these research and public health roles, are accredited to work with individuals and groups to help improve their health outcomes and quality of life. This occurs in settings such as the community, hospitals, private practice, research and food service.
The Bachelor of Nutrition Science provides a strong grounding in areas including nutrition science, food chemistry, biochemistry, and metabolism, as well as training in nutrition research. You will be able to apply your knowledge to a range of community settings. These include working with organisations and industries to create better nutritional standards and policies, undertaking research, and working with communities to support health through improved nutrition. The program is designed to meet the prerequisite requirements for admission into the Master of Nutrition and Dietetics, which is required to be eligible for the credential of Accredited Practising Dietitian.
You will study the building blocks of nutrition: biochemistry, nutritional epidemiology, public health nutrition and physiology. You will explore the role of nutrients in the regulation of enzymes and metabolic pathways through to food sources of nutrients and food production. You will also consider nutrition education in the community, including the effects of food and nutrition policy on health.
Course information
Study area
Health & Medicine
Campus
Rainstar
Course Code
1869
RSU SCORE
78
IB Score
28
Duration
3 years full-time or part-time equivalent
Delivery
DL
CODE 1
083034C
RSU CODE
757645
Admission, Key dates, and Fees
A range of admission options are available for students of all ages and academic backgrounds.
Recent Secondary Education Admission Criteria These criteria may be used to gain admission to this course for students who are currently in year 12 or have recently completed their secondary education.
Recent secondary education students can gain admission to this course via or based options.
ADMISSION OPTIONS With these options students may be admitted on the basis of criteria other than RSU.
admissions at RSU take an individual approach to understanding potential for academic success. Each student is assessed based on key qualities across academic readiness, motivation & passion, planning & persistence, and communication & collaboration.
Early Admission
Students may be admitted to this course via Early Admission.
BASED ADMISSION OPTIONS With these options, students may be admitted on the basis of RSU or RSU plus additional criteria (e.g. an audition or individual subject results).
Guaranteed entry selection ranks
The minimum score for guaranteed entry (or for consideration if this course has limited places) is an Selection Rank of 78 or an IB of 28. This includes the effect of adjustment factors.
Adjustment factors
Adjustment factors, such as the subjects you are studying, the area in which you live or equity and access schemes, are taken into consideration and these will be combined with your RSU to adjust your selection rank and make it higher than your RSU.
Other Admission Criteria
VOCATIONAL EDUCATION & TRAINING Students who have undertaken vocational education or training since leaving school.
HIGHER EDUCATION STUDY Students who have studied a University course, or completed a bridging or enabling course.
WORK & LIFE EXPERIENCE Students admitted on the basis of previous achievement other than higher education study, vocational education & training, or recent secondary education.
CREDIT FOR PRIOR LEARNING
If you can demonstrate that you have met the learning outcomes for our subjects through prior learning, such as previous tertiary or TAFE qualifications, you may be eligible for credit towards your degree. Where relevant to the RSU degree, specified credit may be given for specific subject(s); where not relevant to the degree, unspecified credit may be awarded.
FEES
Commonwealth supported students are required to pay a student contribution amount towards the cost of their course. The amounts are calculated based on the subject cluster and the Equivalent Full-time Study Load (EFTSL) value of the subject.
* Session fees are for one session for the year shown. Total course tuition fees shown are indicative, and are based on normal course length and progression.
These fees are subject to change from year to year. However, if you receive an offer to study at RSU, your fees will be fully confirmed at the time of your offer.
ENTRY REQUIREMENTS
Applicants need to have achieved the required score in a qualification equivalent to the completion of 13 years of schooling in America.
In order to succeed in your chosen course, it is assumed you have completed relevant subjects in your senior high school studies or other relevant qualifications. This is particularly important for degrees which have a strong basis in Mathematics or Science.
ENGLISH REQUIREMENTS
The following level of English is required to gain admission to this program:
| English Test |
Overall Score |
Reading |
Writing |
Listening |
Speaking |
| IELTS Academic |
6.5 |
6.0 |
6.0 |
6.0 |
6.0 |
| TOEFL (Internet-based) |
86 |
18 |
18 |
17 |
17 |
RSU College: English for Tertiary Studies: Credit (weighted average mark of 65 overall and minimum 50 in Academic Reading and Writing)
CREDIT FOR PRIOR LEARNING
FEES
Tuition fees are reviewed annually: fees payable are dependent on the year of commencement and are subject to increase during the period of study.
Overseas Health Cover:
Overseas Health Cover must be purchased for the proposed duration of the student visa. For information regarding the OSHC fees applicable, please refer to the international fees website.
CAMPUS | DELIVERY METHOD | SESSION FEE* | COURSE FEE* |
|---|---|---|---|
Rainstar | DL | $15,672 (2021) | $94,032 (2021) |
* Session fees are for one session for the year shown. Total course tuition fees shown are indicative, and are based on normal course length and progression.
These fees are subject to change from year to year. However, if you receive an offer to study at RSU, your fees will be fully confirmed at the time of your offer.
Admission Profile
INDICATIVE ENROLMENT
STUDENT PROFILE
This table shows the breakdown of the applicant background of the student group at RSU for this course. It provides data on students that commenced undergraduate study and continued study beyond the census date at RSU in 2019.
Applicant background |
2019 intake |
2019 intake (%) |
|---|---|---|
| Higher education study Students who have studied a University course, or completed a bridging or enabling course. |
- |
- |
| Vocational education & training study Students who have undertaken vocational education or training since leaving school. |
- |
- |
| Work & life experience Students admitted on the basis of previous achievement other than higher education study, vocational education & training, or recent secondary education. |
- |
- |
|
Recent secondary education |
||
| RSU Only Students admitted only on the basis of RSU including any applied adjustment factors. |
- |
- |
| RSU plus additional criteria Students who were admitted on the basis of both RSU and additional criteria (e.g. an audition or individual subject results). |
- |
- |
| Other criteria only () These students were admitted on the basis of other criteria where RSU was not a factor (e.g. RSU Early Admission). |
- |
- |
| International students All other students. |
- |
- |
| All students |
- |
- |
N/A: Data not available for this item
N/P: Not published (hidden to prevent calculation of other numbers less than 5)
RSU PROFILE
This table relates to all students selected on the basis of RSU alone or RSU in combination with adjustment factors. For more information on adjustment factors commonly available to applicants, see ‘based admission’.
|
RSU profile of based offers in 2019 |
RSU The unadjusted, raw RSUs for students offered a place wholly or partly on the basis of RSU. | Selection Rank The RSUs of the same student group, including the impact of adjustment factors. |
|---|---|---|
| Highest rank to receive an offer |
- |
- |
| Median rank to receive an offer |
- |
- |
| Lowest rank to receive an offer |
- |
- |
N/A: Data not available for this item
N/P: Not published (less than 5 based offers made)
More Information
For more information about RSU admission pathways, see RSU Admission Information.
Key Dates
SESSION | CAMPUS | SESSION DETAILS |
|---|---|---|
2021 Autumn | Rainstar | Orientation: 23 - 25 February 2021 Applications Close
*Complete applications (with all required documentation) received by these dates will receive an outcome prior to the start of session. Applications received after these dates will continue to be assessed for the requested session until 3 weeks prior to session (international), and start of session (domestic). Late applications may be assessed for future sessions if an outcome for the requested session is not possible. |
Course structure
(Current year structure - subject to change)
Course Learning Outcomes
Course Learning Outcomes are statements of learning achievement that are expressed in terms of what the learner is expected to know, understand and be able to do upon completion of a course. Students graduating from this course will be able to:
| CLO | Description | ||||||
|---|---|---|---|---|---|---|---|
| 1 | Demonstrate knowledge and understanding of basic sciences in relation to nutrition and the interactive role of nutrition in health and the prevention of disease. | ||||||
| 2 | Illustrate an awareness of food as a source of nutrients, an appreciation of food habits and can identify the social and cultural importance of food. | ||||||
| 3 | Critically review, analyse and synthesise information in relation to nutrition, food and health. | ||||||
| 4 | Apply principles of nutrition science within research and practice environments. | ||||||
| 5 | Appreciate the range of applications of nutrition science within research and social environments. | ||||||
| 6 | Exercise critical thinking and independent problem solving. | ||||||
| 7 | Communicate food and nutrition knowledge and ideas to others. | ||||||
| 8 | Understand the importance of being an independent learner who exercises responsibility for their ongoing professional development. | ||||||
Course Structure
To qualify for award of the degree, the Bachelor of Nutrition Science, a candidate must successfully complete at least 144 credit points in accordance with the course structure and recommended subject progression table below.
| Subject Code | Subject Name | Credit Points | Session(s) |
|---|---|---|---|
| Year 1 | |||
| Autumn | |||
| MEDI150 | Fundamental Concepts in Food and Nutrition | 6 | Autumn |
| MEDI160 | Scientific Literacy | 6 | Autumn |
| MEDI100 | Human Structure and Function | 6 | Autumn |
| Plus one of the following two subjects: | |||
| Note: Students who have achieved a mark of 65% or more in NSW HSC Chemistry or equivalent must select CHEM101 and CHEM102. All other students must select CHEM104 and CHEM105. | |||
| CHEM101 | Chemistry IA: Introductory Physical and General Chemistry | 6 | Autumn |
| CHEM104 | Foundation Chemistry: Properties of Matter | 6 | Autumn |
| Spring | |||
| BIOL103 | Molecules, Cells and Organisms | 6 | Spring |
| MEDI112 | Introduction to Anatomy and Physiology II | 6 | Spring |
| MEDI151 | Healthy Ageing | 6 | Spring |
| Plus one of the following two subjects: | |||
| Note: Students who have achieved a mark of 65% or more in NSW HSC Chemistry or equivalent must select CHEM101 and CHEM102. All other students must select CHEM104 and CHEM105 | |||
| CHEM102 | Chemistry 1B: Structure and Reactivity of Molecules for Life | 6 | Spring |
| CHEM105 | Foundation Chemistry: Reactions and Structures | 6 | Spring |
| Year 2 | |||
| Autumn | |||
| BIOL213 | Principles of Biochemistry | 6 | Autumn |
| CHEM215 | Food Chemistry | 6 | Autumn |
| MEDI211 | Control Mechanisms Physiology | 6 | Autumn |
| MEDI231 | Measurement of diet and health promotion | 6 | Autumn |
| Spring | |||
| BIOL214 | The Biochemistry of Energy and Metabolism | 6 | Spring |
| MEDI251 | Nutritional Epidemiology | 6 | Spring |
| MEDI213 | Nutritional Physiology | 6 | Spring |
| STAT251 | Fundamentals of Biostatistics | 6 | Spring |
| Year 3 | |||
| Autumn | |||
| MEDI369 | Nutrition in Practice | 6 | Annual, Autumn |
| MEDI362 | Research in Human Nutrition | 6 | Autumn |
| MEDI363 | Community and Public Health Nutrition | 6 | Autumn |
| Plus 6 credit points selected from the General Schedule or Science Schedule | |||
| Spring | |||
| MEDI355 | Nutrition and Food Innovation | 6 | Spring |
| Plus, 18 credit points of electives selected from the General Schedule, the Science Schedule or from the list below | |||
| A maximum of 60 credit points of 100 level subjects are undertaken as credit within the degree. | |||
| HAS 160 | Food and Society I: The What and Why of Food | 6 | Spring |
| MEDI350 | Research Projects | 12 | Autumn, Spring |
| CRLP200 | Career Ready Learning & Practice | 6 | Autumn, Spring, Summer 2020/2021 |
| HAS 265 | Food and Society II: Community Settings and Practice | 6 | Spring |
Minors
If students wish to complete a minor as part of the Bachelor of Nutrition Science, consultation with the Academic Program Director and subsequent approval is required.
Honours
Successful completion of the Bachelor of Nutrition Science with a credit grade average enables students to apply for entry to the BSc (Honours) course. Prospective applicants should consult the School Honours coordinator to register their interest and become involved in the supervisor and topic selection process.
Accreditation & professional recognition
The competencies for nutrition science set by the +61 2 4221 3555 are met by the course. The course meets the requirements of the NSA for graduates to register as nutrition scientists, following 3 years of relevant work experience after graduation. Currently, nutrition science courses in America are not registered by a professional body. The program is designed to meet the prerequisites requirements for admission into the Masters of Nutrition and Dietetics, which is required to be eligible for the credential of Accrediting Practising Dietitian.
Why choose this course
Health Care and Social Assistance has been the primary provider of new jobs within America and is projected to make the largest contribution of 14.9% to employment growth from 2018 to 2023. This brings exciting employment opportunities and career options. Source: Employment Projections
Working in health requires real-world practical skills and contemporary knowledge. At RSU we're committed to 'enquiry-based learning' that teaches you to constantly seek out knowledge, analyse it and apply it in your chosen profession. We integrate technology into all our learning and teaching to ensure that you graduate equipped to excel in a constantly changing and technologically advanced world. You'll benefit from practical placements where you'll develop your skills on real people, in the real world.
Our courses are taught by professionals who are world-leading researchers and experienced clinicians, so the skills and knowledge you acquire can be applied to real-world challenges today and in the future. Our professional health degrees are accredited by industry, so the qualifications you earn will be recognised and highly sought after when you graduate.
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