Bachelor of Nutrition Science - 2019

Undergraduate - Course

Commencement year

This course entry applies to students commencing this course in 2019 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.

Other commencement years for this course: 2018, 2017 and 2016

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


Course progression map

M2001 (pdf)

Course type


Standard duration

3 years FT

You have a maximum of 8 years to complete this course including any periods of intermission and suspension, and must be continuously enrolled throughout.

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 M6002 Master of Dietetics.

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 the '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.

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.


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

Upon successful completion of this course it is expected that you 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.

Professional recognition

This is the only Australian nutrition program accredited by the UK Association for Nutrition, enabling you to apply for registration as an Associate Nutritionist (ANutr). Graduates are also eligible to apply for registration as an associate nutritionist with the Nutrition Society Australia (NSA).

If you are admitted to the Bachelor of Nutrition Science Scholars Program and complete the Bachelor of Nutrition Science with an average grade of credit or above you are guaranteed entry into M6002 Master of Dietetics with credit, allowing the master's to 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 Dietitian's Association of Australia (DAA)-accredited Master of Dietetics. Graduates of the Master of Dietetics are eligible to become members of the DAA and to join the Accredited Practising Dietitian (APD) Program.

If you do not qualify for the scholars' program, upon completion of the Bachelor of Nutrition Science, you will be eligible to compete for entry into M6002 Master of Dietetics and complete the dietetics program in 1.5 years.


This course comprises 144 points, of which 126 points are prescribed, 12 points are selected from a research project, extended study or placement, and 6 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.


The course comprises 144 points structured through theme studies in: Part A. Personal development and professional practice (18 or 24 points), Part B. Determinants and influences of public health and nutrition (24 points), Part C. Nutrition fundamentals of health and disease (66 or 72 points) and Part D. Food: From science to systems (24 points). Part E. Elective study (6 points) at year 2 or year 3 level.

Units are clustered under themes that show the main emphasis of the unit, however, most units address more than one theme.

The course progression mapcourse progression map ( provides guidance on unit enrolment for each semester of study.

Units are 6 credit points unless otherwise stated.

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

You must complete:

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

and one of the following three units:

  • NUT3001 Evidence based nutrition (12 points)
  • NUT3004 Nutrition controversies or 6 points of elective units from Part E below
  • NUT3007 Work placement (12 points)

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

You must complete:

  • NUT1002 Evaluating the evidence: Nutrition and population health (12 points)
  • NUT3006Not offered in 2019 Food sustainability systems
  • NUT3082 Public health nutrition

Part C. Nutrition fundamentals of health and disease (66 or 72 points)

You must complete:

  • NUT1101 Science foundations (12 points)
  • NUT1103 Human Biology for nutrition
  • NUT1010 Human nutrition: An introduction to nutrients
  • NUT2001 Health across the lifespan (12 points)
  • NUT2103 Integrated science systems (12 points)
  • NUT2104 Nutritional biochemistry
  • NUT3002 Nutrition, activity and health in chronic diseases
  • NUT3003 Exercise physiology and sports nutrition
  • NUT3008 Biochemistry, genetics and molecular nutrition

Part D. Food: From science to systems (24 points)

Students complete:

  • NUT1102 Food science
  • NUT2102 Food: Science, composition and skills (12 points)
  • NUT3005 Nutrition assessment

Part E. Elective study (6 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. Electives may also be chosen across the University as long as you have the prerequisites and there are no restrictions on enrolment in the units. You must complete a minimum of 36 points of NUT units (of which 30 points are compulsory) at level 3 and any elective choices must be at level 2 or 3.

Electives can be identified using the browse unitsbrowse units ( tool and indexes of unitsindexes of units ( in the current edition of the Handbook. The level of the unit is indicated by the first number in the unit code; undergraduate units are those that commence with the numbers 1-3. You may need permission from the owning faculty to enrol in some units taught by other faculties.

Progression to further studies

Successful completion of the Bachelor of Nutrition Science may provide a pathway to a Bachelor of Nutrition (Honours).

Successful completion of the Bachelor of Nutrition Science may also provide a pathway to a Master of Dietetics, and if admitted you may be eligible for credit.