Bachelor of Nutrition and Dietetics

Course code: 3404 + Course abbreviation: BNutrDietet + Total credit points required: 192 + 4 years full-time

Study mode and course location

On-campus (Clayton - F/T only)

Course description

The Bachelor of Nutrition and Dietetics aims to prepare graduates with the professional and personal qualities required for future dietetic practice. The course integrates academic teaching and learning with clinical, population health, research and management experience and is undertaken in both academic and professional practice settings.

Course objectives

To provide a 4 year integrated undergraduate program in dietetics and human nutrition that meets the accreditation requirements of the Dietitians Association of Australia (DAA). The graduate will:

+ have knowledge in: human nutrition science; food use in society; food science; nutrition education and behavioural science; nutritional assessment; clinical dietetics; community health and population health; organisation and management; nutrition research and evaluation.
+ have the professional skills and ability to: interpret and translate nutrition science into practical information; conduct timely and appropriate clinical nutrition assessments; manage nutrition care in clinical and community settings; manage nutrition programs in the community; influence and contribute to a safe secure and nutritious food supply; conduct research and evaluation; maintain professional and ethical conduct as outlined in the Code of Professional Conduct.
+ manage self-development using skills acquired in: communication as a team member; priority setting; record maintenance; self evaluation; continuing education.

Special requirements

Health requirements

In order to meet health requirements for working in the wards of teaching hospitals and for protection of other students and themselves, students in the Bachelor of Nutrition and Dietetics need to comply with certain precautionary procedures. These consist of confidential tests for immune status (including blood tests and skin tests), receiving vaccines and having x-rays where the evidence indicates these are appropriate and there are not specific contraindications in individual cases.

This policy is in accordance with the National Health and Medical Research Council advice that educational institutions training students in health sciences should ensure that such students are protected as far as possible by vaccination against risks of infection.

The faculty recommends that all students accept responsibility for having up-to-date immunisations before commencing the course. Recommended immunisations include diphtheria, tetanus, polio, measles, mumps, rubella, tuberculosis and hepatitis B.

Prospective students should note that on enrolment, students are provided with detailed written information and, as appropriate, counselling about the effect that HIV or hepatitis B infection may have on the ability of health care workers to practise their profession. Additional information is provided to students in their third year when they are in contact with patients as part of their clinical studies.

Police checks

Organisations that host clinical placements require students to have obtained a police check regarding their suitability to undertake such placements. All enrolled and prospective students are advised that they will be required to obtain and pay for a police check prior to undertaking the clinical placements in their course.

Course structure

Areas of study

The curriculum has been carefully designed to integrate a thorough theoretical background with hands-on clinical experience. The first two years of the course draw on the expertise of the Faculty of Medicine, Nursing and Health Sciences to provide a solid understanding of the science of dietetics, as well as examining the broader societal aspects of food, and include core units from the Bachelor of Biomedical Science (BBiomedSc). The second two years take place primarily in the clinical setting and provide experience in practical dietetic skills, nutrition management of illnesses, food service operation and management, health care systems, public health and nutritional program planning. In addition, issues relating to rural health, primary care and community health will be explored.

Course requirements

First year

First semester

BMS1011 Biomedical chemistry
BMS1021 Cells, tissues and organisms
BND1010 Human nutrition: an introduction to nutrients
BME1130 Human being in health and illness

Second semester

BMS1042 Biomedical science and society
BMS1062 Molecular biology
BND1022 Food chemistry
BND1032 Social nutrition

Second year

First semester

BND2011 Nutritional physiology
BND2021 Nutritional biochemistry
BND2031 Health psychology for dietitians
BMS2011 Structure of the human body

Second semester

BND2042 Nutrition and immunology
BND2052 Applied food science
BND2062 Food microbiology
BND2072 Introduction to health care systems

Third year

First semester

BND3011 Food science and skills
BND3021 Practical dietetic skills
BND3031 Health education and promotion
BND3041 Nutrition across the life span

Second semester

BND3052 Clinical dietetics I
BND3082 Public health nutrition

Fourth year

First semester

BND4011 Clinical and therapeutic dietetics I*
BND4021 Food service management

Second semester

BND4032 Clinical and therapeutic dietetics II
BND4042 Program planning*

* Equivalent to three units

Contact details

Telephone: +61 3 9594 5510, email: nutrition.dietetics@med.monash.edu.au or visit www.med.monash.edu.au/nutrition-dietetics

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