Objectives
This course aims to educate professionals who are able to apply scientific principles and integrate knowledge and skills of nutrition, dietetics and other human sciences in order to promote health and prevent illness in communities and individuals. The first two years of the course will introduce students to the behavioural and biosciences which they will progressively apply to the study of food and nutritional sciences, including the study of socio-cultural issues in relation to food. In the final two years there is increasing exposure to professional practice, including 21 weeks of supervised practicum in fourth year. The degree, accredited by the Dietitians Association of Australia, prepares graduates for employment in a wide variety of settings including: patient care and education in hospitals; food service; nutrition and health education in community health centres; public health nutrition; food and nutrition policy; private practice and consultancy; education and training; food industries; health promotion; and nutrition research. This course is founded on teaching and learning practices designed to encourage life long learning in the practice of nutrition and dietetics. Learning outcomes At the completion of the course, students are expected to have: * obtained the knowledge, skills and attitudes to undertake quality nutrition and dietetic practice in a range of settings; * developed independent learning and reflective practice skills to allow capacity for self-evaluation and management that is strategic and focuses on quality nutrition and dietetic practice; * the skills to practice in a changing work environment in which accountability at the individual and organisational level is becoming increasingly important; * obtained an understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities; * understood the importance of interdisciplinary approaches to the management of nutritional problems and the promotion of nutritional health and well being; * obtained an understanding of the scope and potential of the discipline of nutrition and dietetics; * understood the importance of a commitment to the nutrition and dietetic discipline including individual and collective professional development; * the ability to promote informed and critical questioning and thinking.
Course description
The Bachelor of Nutrition and Dietetics prepares graduates to work as professional nutritionists and dietitians in a range of settings.
The study program includes a significant science component. In the first two years, this includes topics in the biological sciences, chemistry and human physiology.
During your final year, you will undertake 21 weeks of work placement, in clinical, community and food service settings.
The course is one of the most popular at Flinders and entry is very competitive.
If you are not accepted into this course in 1st year you may wish to consider enrolling in either the Bachelor of Medical Science, the Bachelor of Science or the Bachelor of Health Sciences (Nutrition stream) to obtain the required prerequisites to apply for lateral transfer into the Bachelor of Nutrition and Dietetics at the end of the 2nd year. Year 3 entry is also very competitive due to the limited number of places available in the course.
An honours degree can be completed in four years by undertaking additional units, including a research project at honours level, in Year 4.
What will I study?
Refer to the program of study.
What is Nutrition?
Nutrition is the study of the role of food nutrients in the body. Dietetics is concerned with the prevention and treatment of a variety of food-related diseases.
Nutritionists and dietitians (the terms are used interchangeably) interpret scientific knowledge about food in relation to health and disease then translate it into practical information to help people change eating habits and improve their health.
Why study Nutrition and Dietetics at Flinders?
* We have delivered programs in nutrition and dietetics for more than 30 years and are considered at the forefront of innovation and development in Australia.
* We have a comprehensive research program, with interests as diverse as: children's nutrition, public health nutrition, health service research, the role of nutrition in promoting healthy ageing and content analysis of TV food advertisements.
* Our researchers also contribute to 2 of the University's flagship institutes - the Flinders Centre for Clinical Change and Health Care Research and the Health and Society Research Group.
Professional recognition
This course is one of only 11 in Australia accredited by the only dietetic professional body in Australia, the Dietitians Association of Australia (DAA). Students are eligible for student membership of DAA.
Career opportunities
What can I do with my Bachelor of Nutrition and Dietetics degree?
Study a language
Flinders also offers all students the opportunity to major in a language in conjunction with any undergraduate course. The Diploma in Language is designed to provide students with competence in a chosen language that adds greater portability to their qualifications. You will complete a total of one extra year of study and graduate with both your chosen degree and the Diploma in Language. You can apply for this at time of enrolment.
The Bachelor of Nutrition and Dietetics requires four years of full-time study. The course is offered by the Faculty of Health Sciences.
An honours degree can be completed in four years by undertaking additional units, including a research project at honours level, in Year 4.
PROGRAM OF STUDY [November, 2008]
To qualify for the Bachelor of Nutrition and Dietetics a student must complete 144 units with a grade of P or NGP or better in each topic, according to the following program of study. Except with the permission of the Faculty Board:
* the Bachelor of Nutrition and Dietetics must be completed: within seven consecutive years for students entering in Year 1; within six consecutive years for students entering in Year 2; within four consecutive years for students entering in Year 3; or, where credit has been granted for previous work, a period determined by the Board;
* a student may not proceed to a higher year unless they have satisfactorily completed the previous year's topics;
* a student who has interrupted studies in the course for one year or more after having completed the topics NUTD3001, NUTD3008, NUTD3012 and NUTD3013, or who fails NUTD4004A/B may be required to undertake and gain a grade of Non-graded Pass in topic NUTD3050 Readiness for Professional Practice Placement (0 units) before enrolling or re-enrolling in NUTD 4004A/B.
Prima facie evidence of unsatisfactory progress for the purposes of the University's Policy on Student Progress may be constituted by:
* the award of a grade of Fail (F) in the same topic on more than one occasion or;
* failure to complete the course within a specified number of consecutive years as follows: within seven consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 1; within six consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 2; within four consecutive years for students entering the Bachelor of Nutrition and Dietetics in Year 3.
First Year
36 units comprising:
NUTD1000
Fundamentals of Nutrition
4.5
BIOL1102
Molecular Basis of Life
4.5
CHEM1101
Chemistry 1A and
4.5
CHEM1102
Chemistry 1B
4.5
or
CHEM1201
Introduction to Chemistry A and
4.5
CHEM1202
Introduction to Chemistry B
4.5
Electives
18
Second Year
36 units comprising:
BIOL2141
Biochemistry and Molecular Biology
6
MMED2927
Human Physiology 2A
3
MMED2928
Human Physiology 2B
3
MMED3912
Biochemistry of Human Disease
3
Electives
21
Third Year
36 units comprising:
NUTD3001
Food Studies
3
NUTD3004
Socio-cultural Issues in Food and Nutrition
3
NUTD3008
Communication and Nutrition Counselling
3
NUTD3010
Nutrition and Dietetics
6
NUTD3011
Maternal and Child Nutrition
3
NUTD3012
Public Health and Community Nutrition
6
NUTD3013
Clinical Nutrition and Dietetics
6
NUTD3014
Nutrients Role and Function
6
Fourth Year
36 units comprising:
NUTD4001A
Management and Food Service 1
3
NUTD4001B
Management and Food Service 2
3
NUTD4002A
Research Methods in Human Nutrition 1
3
NUTD4002B
Research Methods in Human Nutrition 2
3
NUTD4003A
Independent Studies in Nutrition and Dietetics 1
3
NUTD4003B
Independent Studies in Nutrition and Dietetics 2
3
NUTD4005A
Clinical Placement in Nutrition and Dietetics 1
6
NUTD4005B
Clinical Placement in Nutrition and Dietetics 2
6
NUTD4006A
Community/Public Health Placement in Nutrition and Dietetics 1
3
NUTD4006B
Community/Public Health Placement in Nutrition and Dietetics 2
3
Honours degree
Students who have completed Year 3 of the Bachelor of Nutrition and Dietetics to a sufficiently high standard may be invited to enrol in the Bachelor of Nutrition and Dietetics (Honours) program in Year 4. Other students may be admitted at the discretion of the Faculty Board, subject to specific conditions. Enrolment in the honours program is subject to the school/department being able to provide appropriate resources and staff to supervise the program of study. Students who are accepted into the Honours program will be required to satisfactorily complete 42 units in the following program of study in Year 4.
Course aims and learning outcomes
This course articulates with the Bachelor of Nutrition and Dietetics following successful completion of third year. In addition to the course aims outlined for the Bachelor of Nutrition and Dietetics, this course aims to provide students with an opportunity for more comprehensive research training which will complement their professional skills and competencies, allow them to become more competitive in the workplace, expand their career options and provide a more accessible pathway for progress to postgraduate research.
The first two years of the course will introduce students to the behavioural and biosciences which they will progressively apply to the study of food and nutritional sciences, including the study of socio-cultural issues in relation to food. In the final two years there is increasing exposure to professional practice, including 45 weeks of supervised practicum in fourth year.
The degree, accredited by the Dietitians Association of Australia, prepares graduates for employment in a wide variety of settings including: patient care and education in hospitals; food service; nutrition and health education in community health centres; public health nutrition; food and nutrition policy; private practice and consultancy; education and training; food industries; health promotion; and nutrition research. This course is founded on teaching and learning practices designed to encourage life long learning in the practice of nutrition and dietetics.
Learning outcomes
At the completion of the course, students are expected to have:
* obtained the knowledge, skills and attitudes to undertake quality nutrition and dietetic practice in a range of settings;
* developed independent learning and reflective practice skills to allow capacity for self-evaluation and management that is strategic and focuses on quality nutrition and dietetic practice;
* developed skills in evaluating, planning, implementing, analysing and disseminating nutrition and dietetics research;
* the skills to practice in a changing work environment in which accountability at the individual and organisational level is becoming increasingly important;
* obtained an understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities;
* understood the importance of interdisciplinary approaches to the management of nutritional problems and the promotion of nutritional health and well being;
* obtained an understanding of the scope and potential of the discipline of nutrition and dietetics;
* understood the importance of a commitment to the nutrition and dietetic discipline including individual and collective professional development;
* the ability to promote informed and critical questioning and thinking.
Program of study
Semester 1
NUTD7001
Management and Food Service
6
NUTD7002
Professional Practice in Nutrition and Dietetics
18
Semester 2
NUTD7003
Research Project in Nutrition and Dietetics
18
