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

Wollongong

Course Code

1869

ATAR-SR

78

IB Score

28

Duration

3 years full-time or part-time equivalent

Delivery

On Campus

Cricos

083034C

UAC Code

757645

Admission, Key dates, and Fees

A range of admission options are available for students of all ages and academic backgrounds. The procedures governing admission are defined in UOW's Admissions Procedures, and the UOW College Admissions policy.

For any specific advice or questions regarding an application, please contact the Future Students Team.

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 non-ATAR or ATAR-based options.

NON-ATAR ADMISSION OPTIONS With these options students may be admitted on the basis of criteria other than ATAR.

Non-ATAR admissions at UOW 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.

ATAR-BASED ADMISSION OPTIONS With these options, students may be admitted on the basis of ATAR or ATAR 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 ATAR-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 ATAR to adjust your selection rank and make it higher than your ATAR. Find out more about UOW's adjustment factors.

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 UOW degree, specified credit may be given for specific subject(s); where not relevant to the degree, unspecified credit may be awarded.

Click here for more information on UOW's credit transfer arrangements.

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. For information regarding student contribution amounts, please refer to the UOW Current Students website.

* 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 UOW, 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 Australia.
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

UOW College: English for Tertiary Studies: Credit (weighted average mark of 65 overall and minimum 50 in Academic Reading and Writing)

Other qualifications may also be considered. Full details can be found on our English Language Requirements website.


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 UOW degree, specified credit may be given for specific subject(s); where not relevant to the degree, unspecified credit may be awarded.

Click here for more information on UOW's credit transfer arrangements.

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 (OSHC) 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*

Wollongong

On Campus

$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 UOW, 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 UOW for this course. It provides data on students that commenced undergraduate study and continued study beyond the census date at UOW 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

ATAR Only Students admitted only on the basis of ATAR including any applied adjustment factors.

-

-

ATAR plus additional criteria Students who were admitted on the basis of both ATAR and additional criteria (e.g. an audition or individual subject results).

-

-

Other criteria only (non-ATAR) These students were admitted on the basis of other criteria where ATAR was not a factor (e.g. UOW Early Admission).

-

-

International students All other students.

-

-

All students

-

-

< 5: Number of students is less than 5
N/A: Data not available for this item
N/P: Not published (hidden to prevent calculation of other numbers less than 5)


ATAR PROFILE

This table relates to all students selected on the basis of ATAR alone or ATAR in combination with adjustment factors. For more information on adjustment factors commonly available to applicants, see ‘ATAR-based admission’.

ATAR profile of ATAR-based offers in 2019

ATAR The unadjusted, raw ATARs for students offered a place wholly or partly on the basis of ATAR. Selection Rank The ATARs 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

-

-

< 5: Less than 5 ATAR-based offers made
N/A: Data not available for this item
N/P: Not published (less than 5 ATAR-based offers made)

More Information

For more information about UOW admission pathways, see UOW Admission Information.

Key Dates

SESSION

CAMPUS

SESSION DETAILS

2021 Autumn

Wollongong

Orientation: 23 - 25 February 2021
Session: 1 March – 24 June 2021

Applications Close

  • Domestic Applicants (UAC): 30 September 2020 (early bird), 5 February 2021 (final) (see UAC Key Dates).
  • Domestic Applicants (Direct): 24 December 2020*
  • International Applicants: 24 December 2020*

*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
MEDI150Fundamental Concepts in Food and Nutrition6Autumn
MEDI160Scientific Literacy6Autumn
MEDI100Human Structure and Function6Autumn
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.
CHEM101Chemistry IA: Introductory Physical and General Chemistry6Autumn
CHEM104Foundation Chemistry: Properties of Matter6Autumn
Spring
BIOL103Molecules, Cells and Organisms6Spring
MEDI112Introduction to Anatomy and Physiology II6Spring
MEDI151Healthy Ageing6Spring
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
CHEM102Chemistry 1B: Structure and Reactivity of Molecules for Life6Spring
CHEM105Foundation Chemistry: Reactions and Structures6Spring
Year 2
Autumn
BIOL213Principles of Biochemistry6Autumn
CHEM215Food Chemistry6Autumn
MEDI211Control Mechanisms Physiology6Autumn
MEDI231Measurement of diet and health promotion6Autumn
Spring
BIOL214The Biochemistry of Energy and Metabolism6Spring
MEDI251Nutritional Epidemiology6Spring
MEDI213Nutritional Physiology6Spring
STAT251Fundamentals of Biostatistics6Spring
Year 3
Autumn
MEDI369Nutrition in Practice6Annual, Autumn
MEDI362Research in Human Nutrition6Autumn
MEDI363Community and Public Health Nutrition6Autumn
Plus 6 credit points selected from the General Schedule or Science Schedule
Spring
MEDI355Nutrition and Food Innovation6Spring
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 160Food and Society I: The What and Why of Food6Spring
MEDI350Research Projects12Autumn, Spring
CRLP200Career Ready Learning & Practice6Autumn, Spring, Summer 2020/2021
HAS 265Food and Society II: Community Settings and Practice6Spring

 

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.

Course Handbook

(Current year structure - subject to change)

Accreditation & professional recognition

The competencies for nutrition science set by the Nutrition Society of Australia (NSA) 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 Australia 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 Australia 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 UOW 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.