Bachelor of Nutrition
Tanesha's Experience studying at Torrens
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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 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.
Key study outcomes
- Understand the nutritional needs for populations at a global scale
- Critically analyse and develop health programs to address global nutrition issues
- Understand of the nutritional needs of the human body
CRICOS Code: 090268D
- Not available
- Full-time: 3 years (2 years accelerated)
- Part-time: Options available
- 2016: February, June, September
- An Australian secondary education qualification, or equivalent
- A completed or partly completed qualification at AQF level 6 (associate degree) or above
- A completed Vocational Education and Training (VET) qualification at AQF Level 4 (Certificate IV) or above
- A Special Tertiary Admission Test (STAT) percentile rank or equivalent.
- ATAR 60 or equivalent
- Studied at another university with a GPA of 3.5 in a scale of 7
- A Special Tertiary Admission Test (STAT) rank of 155
If you are unsure or have completed other studies (formal or informal), please contact one of our Course and Careers Advisors (CCAs) to discuss whether this course is suitable.
English Language Proficiency Requirements
To gain entry into a course at Torrens University Australia, domestic and international applicants must satisfy the University’s English Language Requirements.
Approved English language tests include:
- IELTS 6.0, with no sub score less than 5.5
- TOEFL 78
- PTE 58
- CAE 57
Contact a Course and Career Advisor for more information on the course entry criteria.
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.
Students who have studied at other higher education institutions can apply for credit transfer for subjects studied in these other institutions. Where credit transfer is applicable this will be reflected in the study plan for an individual student.
Contact a Course and Career Advisor for our most up-to-date fees.
You may also be eligible for FEE-HELP.
Torrens operates on a trimester system and has 3 intakes a year in February, June and September. Click to see a list of specific key dates
* Torrens University Australia reserves the right to increase fees by up to 10% in each calendar year to cover increases in the cost of course delivery. The total course cost will depend on the duration of the course and whether a student studies full time or part time.
To qualify for the degree of Bachelor of Nutrition, the student must complete satisfactorily a course of study consisting 96 units, including 32 core units, 32 specialism units, and 32 elective units. Elective topics will be chosen from an approved list of subjects.
Core Subjects (Specialism)
Diet and Disease
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.
Food Systems and Policy
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.
Human Nutrition 1
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.
Human Nutrition 2
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 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.
Nutrition and Society
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.
Public Health Nutrition
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.
Special Populations Project
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.
Anatomy and Physiology 1
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.
Anatomy and Physiology 2
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 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 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 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.
Nutritional Biochemistry and Human Metabolism
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.
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 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.