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Students who commenced study in 2016 should refer to this course entry for direction on the requirements; to check which units are currently available for enrolment, refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course.

Monash University

Undergraduate - Course

Commencement year

This course entry applies to students commencing this course in 2016 and should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Medicine, Nursing and Health Sciences.

Unit codes that are not linked to their entry in the Handbook are not available for study in the current year.

Course code


Credit points


Abbreviated title




Managing faculty

Medicine, Nursing and Health Sciences


Dr Maxine Bonham

Admission and fees

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Course type

Single degree

Standard duration

3 years FT

Students have a maximum of eight years to complete this course including any periods of intermission.

Mode and location

On-campus (Clayton)


Bachelor of Nutrition Science
Bachelor of Nutrition Science (Scholars Program)

The award conferred depends on the study program completed.


Studies in nutrition science at Monash will provide you with a comprehensive education that taps into the multi-faceted discipline of human nutrition and includes an appreciation of the broad scope of food in society, in-depth knowledge of nutritional and biomedical science and the role of nutrition in health and disease. This course will prepare you to become a nutrition scientist and for a career in the food industry, nutrition research, government and non-government agencies or public health. It may also lead to postgraduate study in the Master of Dietetics.

Very high achieving students (those with an ATAR of 90 or above) can apply to be admitted to the Bachelor of Nutrition Science Scholars Program which will provide a direct pathway to a Dietitians Association of Australia (DAA) accredited course that enables graduates to apply for accreditation as dietitians. The details are described below*.

The course has a strong scientific and nutrition foundation in the first two years, covering the scientific basis of nutrient requirements and healthy eating, with significant reference to nutritional physiology, biochemistry and immunology, intertwined with practical elements such as assessing dietary intake, food chemistry and composition, and the complex regulatory requirements relating to food.

In the final year you will have the opportunity to focus your interest on either nutrition research, public health nutrition or a food industry placement. Nutrition research skills, the importance of nutrition policies and the challenges associated with the increase in chronic disease are a prominent feature of the third year.

You will learn from researchers who specialise in diverse areas including dietary intake and metabolism, public health nutrition, functional foods, sports nutrition and exercise science, body composition, hunger and satiety. Some research projects will be conducted within Be Active Sleep Eat (BASE) complex at Notting Hill, fully equipped with state of the art research equipment, and run by highly qualified and experienced investigators. Our facilities feature a commercial kitchen, exercise and fitness studio, phlebotomy room, sleep laboratory, body composition, metabolic testing and anthropometric suites plus consulting rooms.

Graduates may be eligible to apply for registration as an Associate Nutritionist with the letters ANutr. Suitability for Associate Registration is determined by the Registration Committee of the Nutrition Society Australia and applies to qualified graduates with a Bachelor of Science or other suitable qualification in nutrition or an appropriate subject.

* Monash University has developed a new two year Master of Dietetics. The process for full Dieticians Association of Australian (DAA) accreditation of the new Masters has begun but it is a rigorous and lengthy process, not expected to be completed until 2017. The University's aim is to achieve accreditation prior to graduation of the first cohort of Scholars. All inquiries regarding the progress of the program's accreditation review should be directed to the Monash University Dietetic Program Coordinator.

Students admitted to the Bachelor of Nutrition Science Scholars Program will have the following potential outcomes:

(1.) Immediate enrolment as Scholars in the Bachelor of Nutrition Science. If the Masters of Dietetics is accredited by the DAA by the end of 2017, Scholars who complete the Bachelor of Nutrition Science with an average grade of Credit or above are guaranteed entry into the Master of Dietetics in 2019 (supported by CSP or equivalent) with subject credits that mean the Masters may be completed in 1.5 years full time. Graduates of this combined 4.5 year program will be awarded a Bachelor of Nutrition Science (Scholars Program) and the DAA accredited Master of Dietetics.

(2.) If the Master of Dietetics is not accredited by the DAA by the end of 2017, Scholars will be transferred to the Bachelor of Nutrition and Dietetics, a 4 year DAA accredited course, at the end of 2017. Graduates of this 4 year program will be awarded the DAA accredited Bachelor of Nutrition and Dietetics (Honours).

Students who do not qualify for the scholars' program may be offered admission to the Bachelor of Nutrition Science and, as graduates, will be eligible to compete for entry into the 1.5 year Masters in Dietetics.


These course outcomes are aligned with the Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate AttributesAustralian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes (

Upon successful completion of this course it is expected that graduates will be able to:

  1. integrate and apply the associations between nutrition, health and disease to the practice of food and nutrition science, nutrition assessment, food safety and health promotion.
  2. be skilled human nutrition scientists innovative in their approach to scientific inquiry for analysis critical thinking, problem-solving and evaluation
  3. possess appropriate oral, written and IT skills, including the ability to present coherent argument and negotiate effectively
  4. describe and discuss in detail the role of food and nutrients in relation to human physiology and function for health and well-being.
  5. advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards
  6. demonstrate awareness of the, economic, legislative, political, environmental , cultural, social and ethical context of food and eating.
  7. maintain high standards in professional life through a commitment to life-long learning and excellence of practice.


This course comprises 144 points, of which 114 points are prescribed, 12 points are selected from a research project, extended study or placement and 18 points are free elective study.

The course provides an interdisciplinary approach to the maintenance of health and prevention of disease. It is structured in themes that develop your personal/professional capabilities and your knowledge about public health and nutrition, nutrition fundamentals of health and disease, and food science. The themes are drawn together in the final research project, extended study or placement.

Part A. Personal development and professional practice

Through these studies you will develop your understanding of the roles, responsibilities and expectations of nutrition professionals and the personal and professional attributes needed in the workplace. These include communication, critical thinking and reflective practice. You will also learn about research methodologies and the application of research to the field of nutrition.

Part B. Determinants and influences of public health and nutrition

The focus of these studies is on a population view of nutrition and disease, the social determinants of health, the application of epidemiology and statistics in the assessment of disease risk in populations and the outcomes of nutrition interventions. You will consider the broad context of public health, for example, food sustainability, advocacy and program evaluation.

Part C. Nutrition fundamentals of health and disease

These studies develop the concepts underlying human nutrition including the physiology and chemistry of the human body in growth and development and the impact of dietary intake on cellular and metabolic processes. You will learn about the role and function of macro and micronutrients essential for human health and the role of diet, physical activity and human behaviour in the causation and treatment of chronic diseases.

Part D. Food: from science to systems

These studies provide the foundation scientific knowledge for you to become an expert in the area of food from the cellular scientific makeup and composition to food microbiology, food regulations and standards. This is coupled with skill-based acquisition where you will analyse the diversity of food and eating practices, assess nutritional status and evaluate the food supply, with application to nutrition practice.

Part E. Elective study

This will enable you to further develop your knowledge of nutrition science or to select units from across the university in which you are eligible to enrol.


All students must complete 144 points.

The course is structured through theme studies in: A. Personal development and professional practice; B. Determinants and influences of public health and nutrition; C. Nutrition fundamentals of health and disease; and D. Food: from science to systems. The themes are drawn together in the final research project, extended study or placement. Units are clustered under themes that show the main emphasis of the unit, however, most units address more than one theme and almost all address theme A.

The course progression mapcourse progression map ( will assist you to plan to meet the course requirements, and guidance on unit enrolment for each semester of study.

Units are six credit points unless otherwise stated.

Part A. Personal development and professional practice (18/24 points)

Students complete

  • NUT1001 Personal and professional perspectives in nutrition
  • NUT2002 Applied research methods in nutrition

and one of the following three choices:

  • NUT3001 Evidence based nutrition (full year unit 12 points)
  • NUT3004 Nutrition controversies*
  • NUT3007 Placement (12 points)

*Students choosing NUT3004 also complete NUT3003 from D.

Part B. Determinants and influences of public health and nutrition (24 points)

Students complete

  • NUT1002 Evaluating the evidence: nutrition and population health (12 points)
  • NUT3006 Food and environment
  • NUT3082 Public health nutrition

Part C./D Nutrition fundamentals of health and disease/Food: from science to systems (78/84 points)

Students complete

  • NUT1101 Science foundations (12 points)
  • NUT2102 Food: science, composition and skills (12 points)
  • NUT1010 Introduction to nutrition science
  • NUT1102 Food science
  • NUT2001 Health across the lifespan (12 points)
  • NUT2103 Integrated science systems (18 points)
  • NUT3002 Nutrition, activity and health in chronic disease
  • NUT3005 Nutrition assessment
  • NUT3003 Sport and exercise nutrition*

*Students doing NUT3004 must complete this unit also.

Part E. Elective study (18 points)

Elective units may be chosen from across the faculty of Medicine, Nursing and Health Sciences, those with prefixes NUT, PHY, HSC, BCH being most appropriate. Refer to the index of units by code in the current edition of the Handbook. Electives may also be chosen across the University so long as you have the prerequisites and there are no restrictions on enrolment in the units. Elective units may be at any level, however, no more than 60 points at level 1 may be credited to the Bachelor of Nutrition Science.

Progression to further studies

Successful completion of the Bachelor of Nutrition Science may provide an opportunity for progression into the Bachelor of Nutrition (Honours) course.

Students who successfully complete the Bachelor of Nutrition Science will be eligible to apply to enrol in course M6002 Master of Dietetics and if admitted would receive block credit for a maximum of 24 points.