Nutrition and Dietetics

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 receive practical training in all aspects of human nutrition including food science, nutritional 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. Completion of this program allows entry into the Master of Nutrition and Dietetics degree which has full accreditation from the professional body, the Dietitians Association of Australia.

Requirements for completion

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

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

First year

Core: BIOL1XX8 and CHEM1XX2

Second year

Core: PHSI2X05 and PHSI2X06

Third year

Students complete units towards the Nutrition Science major.

Fourth year

The fourth year is only offered within the combined Bachelor of Science/Bachelor of Advanced Studies course.

Advanced Coursework
The Bachelor of Advanced Studies advanced coursework option consists of 48 credit points, which must include a minimum of 24 credit points in a single subject area at 4000 level, including a project unit of study worth at least 12 credit points. Space is provided for 12 credit points towards the second major (if not already completed). 24 credit points of advanced study will be included in the table for 2020.

Honours
Requirements for Honours in the area of Nutrition and Dietetics: completion of 36 credit points of project work and 12 credit points of coursework.

Honours units of study will be available in 2020.

Contact and further information

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

T +61 2 9351 4262

Address:
Level 3 West, The Hub, Room 3213
Charles Perkins Centre Education and Research Hub D17
University of Sydney NSW 2006

Ms Wendy Stuart-Smith
E
T +61 2 8627 1726

Learning Outcomes

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

1. Develop strong skills and knowledge around the biological and biochemical sciences
2. Develop discipline-specific laboratory and research skills and knowledge
3. Develop skills in critical thinking
4. Develop presentation skills in a research environmentParticipate in multidisciplinary projects
5. Understand nutrient requirements, how nutrients are processed and utilised within the body, across the lifespan
6. Understand nutrient sensing and what happens when things go wrong
7. Understand whole-body aspects of energy utilisation, fat and glycogen storage and their regulation under normal conditions, as well as obesity and diabetes
8. Develop an understanding of energy balance, regulation of metabolic rate, control of food intake, tissue interactions in fuel selection, the role of adipose tissue and transport of fuel molecules from storage organs and into cells
9. Understand how the modern concepts of metabolomics, coupled with molecular biology methods and studies of the structure and function of enzymes, have led to our current understanding of how metabolic processes are normally integrated and how they become deranged in disease states
10. Experience in a wide range of techniques used in modern medical and metabolic biochemistry
11. Broaden the understanding of the impact of food production, technology and processing of food and the impact this has on the food that people eat
12. Strengthen their skills and knowledge in cross disciplinary units on food safety, food science and processing
13. Explore big datasets.