Bachelor of Nutrition

Study a Bachelor of Nutrition online and explore the applications of nutrition in a variety of contexts.

Designed to equip graduates for a range of careers in nutrition, the Bachelor of Nutrition course at Torrens University Australia has an applied focus with subject content reflecting a focus that spans both the individual and population context.

From anatomy, physiology and biochemistry to nutritional policy, diet and disease, the Bachelor of Nutrition provides a comprehensive exploration of health science and human nutrition that provides graduates with workplace relevant knowledge and skills vital for making a positive contribution to the health of individuals and for society.

CRICOS CODE
090268D

Key Study Outcomes:

About the School

This course is provided and delivered by Torrens University Australia Ltd. CRICOS: 03389E

Read more about Torrens University Australia

Course Delivery

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Workload and Assessment

No. of timetabled hours per week:

Torrens University Australia operates on a trimester system comprising of 3 study periods per year.

It is expected that each subject, whether studied online or on-campus, will involve a combined total of 120 hours of structured and self-directed learning, which equates to approximately 10 hours a week for online subjects over 12-week trimesters.

Contact a Course and Career Advisor for more information on full-time and part-time workloads.

Typical assessment includes:

Assessments vary and include:

  • Critical analysis

  • Essay writing

  • Literature reviews

  • Needs assessment

  • Project development and evaluation

  • In class debates

  • Participation in online discussion forums

  • Short questions

  • Research projects

Subject Information

This subject allows students to undertake a piece of research within a special population of their choice, focusing on an issue which is allied to or impacted by nutrition. This unit is the equivalent to a capstone unit, drawing together the learning of the core public health curriculum with the nutrition specialism to allow students to apply all their learning and skills to a project of their choice, generating an outcome they can evidence in pursuit of the preferred career choice.

This subject develops students understanding of public health nutrition in a population and community context. Students explore health promotion strategies from a social and behavioural science approach to population health problems. Students will investigate public health nutrition goals and initiatives, the development of effective programs and nutrition-related policies.

This subject aims to provide an understanding of the sociology of food, nutrition and health. Students will explore the relationships between human behaviour and dietary intake from a public health perspective. Students will be engaged in community based research to identify a public health issue which is prevalent in their community.

In this subject students will examine the range of nutritional requirements that impact populations, communities and individuals at particular life stages including pre-conception, pregnancy, during lactation, infant, toddler, adolescent, adult and geriatric populations, as well as the specific issues affecting indigenous communities.

In this subject, students undertake a detailed and in-depth study of the micronutrients which includes water- and fat-soluble vitamins and minerals and how these relate to human metabolism. This subject provides students with underpinning knowledge in relation to the correlation that exists between micronutrients and human physiology. Each individual micronutrient is studied in regard to structure, biological function, dietary sources, recommended daily intake and therapeutic doses. Also included are factors contributing to, and symptoms associated with, states of excess, insufficiency and deficiency.

In this subject, students undertake a detailed and in-depth study of the macronutrients, protein, carbohydrates and lipids, and how these relate to human metabolism. Each individual macronutrient is studied in regards to their composition, biological function, dietary sources, recommended daily intake, factors contributing to excess states, and states of insufficiency and deficiency; and signs and symptoms associated with nutrient imbalances found in individuals and populations. Students will investigate how the management of these macronutrients contribute to the public health agenda.

This subject examines the way in which food is produced, processed and distributed in Australia and globally. It provides students with an understanding of current practices and trends in primary production and food manufacturing and distribution. It also examines the laws governing food for sale and the politics of the food system and how these impact on public health initiatives as they relate to food security, sustainability and food deserts.

This subject explores the relationship between disease and nutrition. With a focus on major non-communicable diseases and vulnerable populations, students will explore nutrition related disease states and the role of nutritional interventions from a population and community perspective and how these impact on disease in society, making recommendations for policy. Major non-communicable health conditions including obesity, cancer, diabetes and cardiovascular disease will be explored.

This subject comprises the pathophysiology, symptomatology and clinical physical diagnostics for various disease states of gerontology and aging and the musculoskeletal, integumentary, and the endocrine, renal, urological and reproductive systems. Students are introduced to clinical diagnostic skills for these various body systems, laboratory diagnosis and analysis and interpretation of findings.

Basic pathological processes of response to injury, growth abnormalities, degenerative disorders of the musculoskeletal and neurological systems, immunology, toxicology and microbiology, and their characteristic diseases are studied. This subject comprises the pathophysiology, symptomatology and clinical physical diagnostics for various disease states. This subject includes diseases of the gastrointestinal, neurological cardiovascular, hematologic, and pulmonary systems. Students are introduced to clinical diagnostic together with laboratory diagnosis and include: examination techniques, commonly used laboratory tests analysis and interpretation of findings.

This subject extends students understanding of biochemistry focusing specifically on nutritional biochemistry and its role in metabolism. Students will examine metabolic pathways including glycolysis, Krebs cycle, electron transport chain, glycogen synthesis, lipid and amino acid metabolism. Metabolism of liver, muscle and adipose tissue together with genomics and neurotransmitter synthesis will also be discussed.

This subject comprises the study of relevant concepts of general, physical and organic chemistry. Students will explore atomic theory, the periodic table, chemical compound structure, nomenclature, behaviour and bonding as well as organic compounds and their basic properties and reactions. This subject is the foundational subject for the 3 following biochemistry subjects and is also the level of chemistry necessary for entry into dietetics courses at a postgraduate level.

This subject explains the processes of macromolecule metabolism and energy production and storage in the body. Included in this subject is the metabolism of carbohydrates, lipids and amino acids, the role of ATP and acetyl CoA in metabolism, oxidative phosphorylation and the electron transport chain and biosignalling and chemical communication. Humoral and cellular immune response is discussed in relation to human physiology.

This subject extends on basic chemistry principles comprising an introduction to the basic biochemical compounds within the body. This subject includes the structure and function of carbohydrates, amino acids, proteins, enzymes, lipids and nucleic acid, DNA and RNA. The concept of gene expression and regulation is discussed in addition to cellular membrane structure and transport through the membrane.

This subject continues to investigate the structure and function of the human body with special attention given to the interaction between tissues, organs and systems that maintain homeostasis. The structure and function of the, immune, lymphatic and special senses systems are covered in detail including the homoeostatic control mechanisms of each system and the integration of the systems in the body. The structure and function of the digestive, endocrine, urinary and reproductive systems are covered in detail including the homoeostatic control mechanisms of each system and the integration of the systems.

This subject introduces the basic concepts and terminologies required to study and understand the structure and function of the human body. The interaction between tissues, organs and systems that maintain homeostasis is covered in detail. In addition, this subject covers the structure and function of cells and epithelial tissue, the internal structural anatomy of the human body and key body systems including the integumentary, musculoskeletal, respiratory and cardiovascular.