Nutrition and Dietetics Program

Study in the area of Nutrition and Dietetics is taught by the School of Life and Environmental Sciences in the Faculty of Science. Units of study in this program are available at standard level.

About the program

Students in the Bachelor of Science/Master of Nutrition and Dietetics (BSc/MND) undertake the Nutrition and Dietetic program within (or as part of) the BSc component. This program contains a Nutrition Science major, and all the prerequisite units of study for the Master of Nutrition and Dietetics. Students need to complete all prerequisite units, gaining at least a credit average, before continuing to the Master of Nutrition and Dietetics (MND) degree.

Separate, competitive entry is available for the MND on completion of an appropriate BSc, including all prerequisite units and gaining at least a credit average.

In the Master of Nutrition and Dietetics, students receive practical training in all aspects of human nutrition including food science, nutrition science, dietary assessment and research methodology, medical nutrition, public health, and food service management, and have access to eminent dietitians at the cutting edge of dietetic and nutrition research and practice. The program has accreditation from the professional body, the Dietitians Association of Australia.

Requirements for completion

A program in Nutrition and Dietetics requires 72 credit points, including:

(i) 12 credit points of 1000-level program core units
(ii) 12 credit points of 2000-level program core units
(iii) A 48 credit point major in Nutrition Science

First year

Core to major: BIOL1XX7 From Molecules to Ecosystems, CHEM1XX1 Chemistry 1A
Core to program: BIOL1XX8 Human Biology and CHEM1XX2 Chemistry 1B

Second year

Core to major: BCMB2X01 Biochemistry and Molecular Biology, BCMB2X02 Proteins in Cells
Core to program: PHSI2X05 Integrated Physiology A and PHSI2X06 Integrated Physiology B

Third year

Students complete units towards the Nutrition Science major.
Core to major: NUTM3001 Introductory Nutrition and Metabolism (also core to program), NUTM3888 Metabolic Cybernetics (designated project unit), FOOD3001 Food Processing and Value Adding (also core to program) and 6 credit points from a selection of: BCHM3X82 Medical and Metabolic Biochemistry, BCHM3X71 Molecular Biology and Biochemistry-Genes, BCHM3X81 Mol Biology and Biochemistry-Proteins, BCHM3X72 Human Molecular Cell Biology, MICR3XXX
In your third year you must take at least one designated project unit.

Fourth and fifth years

The fourth and fifth years of the Bachelor of Science/Master of Nutrition and Dietetics encompass the two year full time Master of Nutrition and Dietetics course, and include the practical training which, on completion, will entitle the graduate to membership of the Dietitian’s Association of Australia and the Accredited Practicing Dietitian program.

Contact and further information

W sydney.edu.au/science/life-environment
E

T +61 2 9351 4262

Address:
Level 4 East
Charles Perkins Centre D17
University of Sydney NSW 2006

Mrs Wendy Stuart-Smith
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Learning Outcomes

Students who graduate from Nutrition and Dietetics will be able to:

1. Exhibit a broad and coherent body of knowledge of in the biological and biochemical sciences within the context of nutrition and dietetics and integrate core concepts and principles across disciplines.
2. Critically appraise and apply evidence-based approaches to the discipline of nutrition and dietetics.
3. Attain high-level disciplinary skills and knowledge, ensuring work readiness for employment in a diverse range of nutrition and dietetics environments, including entrepreneurial endeavours.
4. Communicate concepts in nutrition and dietetics using a broad range of approaches and technologies for a variety of audiences, utilising behaviour change techniques and marketing strategies to positively influence health outcomes.
5. Translate foundational and leading-edge food and nutrition science into practical recommendations to facilitate change in attitudes and behaviours to improve health for individuals, groups and populations.
6. Create knowledge and conduct innovative research to solve significant global health issues and societal problems.
7. Demonstrate professionalism, life-long learning, ethical practical, effective collaboration and teamwork across interdisciplinary settings.
8. Effectively interact with people across diverse cultures through appreciation of cultural values and beliefs surrounding food and diet.
9. Advocate on behalf of individuals, groups and the profession to inspire and positively influence the wider political, social and commercial environment in the context of nutrition and dietetics.