Health

Bachelor of Nutrition

What is a Bachelor of Nutrition?

The Bachelor of Nutrition prepares you to assess the determinants of health and nutritional needs of communities and broader populations. This online-only course offers a special, industry-led group nutrition project supported by an industry partner, giving you practical experience in the field. .

This degree in Nutrition will teach you how to apply preventative principles to address nutrition issues at all levels of the population. Throughout the course, you will gain a solid understanding of health science, biology and physiology. You will learn about nutrition in the context of public health, pathology and improving health and wellness, and develop skills to critically analyse, develop and implement nutrition intervention programs. You’ll also study specialist subjects like First people culture, history and healthcare, public health nutrition and a special populations project, allowing you to gain valuable industry skills.

Learn about health science, human and community nutrition, and public health.
Discover the relationship between nutritional intake, the maintenance of health and the development of disease.
Consider the local and global food system and the sociological aspects of dietary intakes.
Design, implement and evaluate evidenced based public health nutrition interventions.
Understand and apply evidence-based practice and critical enquiry.

NSA recognised credentials

On graduation, you are eligible to register as an Associate Nutritionist with the Nutrition Society of Australia.

Download course guide Start online application

Study mode

Online

Campus locations

Online

Student

Domestic

Course duration

Full-time: 3 year Part-time: approximately 6 years

Start date

19 Feb 2024

3 June 2024

16 Sep 2024

View all key dates

Fees & scholarships

Learn more

This is an AQF Level 7 course delivered by Torrens University Australia Ltd.

Career opportunities

The Bachelor of Nutrition prepares you for a range of careers in Nutrition, with a focus on population health, nutrition-related health promotion and disease prevention. On completion, you’ll be open to roles in community nutrition, health promotion and advocacy, working with consumer organisations, food industry, government departments and community groups. This degree in Nutrition also provides a pathway to the Master of Public Health or Dietetics. On graduation, you may be eligible for registration with the Nutrition Society of Australia as an Associate Nutritionist and, with a further three years of relevant work experience and/or postgraduate studies, as a Registered Public Health Nutritionist or Registered Nutritionist.

Potential career paths

Public Health Nutritionist
Average salary: $95,000 - $113,000
Health Promotion Officer
Average salary: $80,769 - $99,500
Nutrition Consultant
Average salary: $113,017 - $123,564
Community Development Officer
Average salary: $77,584 - $96,137

Learn more about careers in Health

Subjects and units

Each subject involves 10 hours of study per week, comprising 3 hours of facilitated study and 7 hours self-directed study.

Year 1
Year 2
Year 3
Electives

Requirements

These eight core subjects must be completed.

Core subjects

Biological Foundations | BFD105A

Biological Foundations explores the biological building blocks which make up the human body from the chemical level up to the cellular level. These essential chemistry concepts will assist with building relevant links to the study of human physiology in later subjects. The subject then explores the foundational studies in biochemistry which includes the structure and function of carbohydrates, proteins, enzymes, lipids, DNA and RNA. The concepts of gene expression and regulation are discussed in addition to the cellular membrane structure and transport through the membrane. The study of the biology of the human cell concludes this subject and upon completion equips students to commence study at the tissue level of structure and physiology subjects.
Human Nutrition 1 | NUTR2001A

Human Nutrition 1 (NUTR2001A) provides a detailed and in-depth study of the macronutrients, protein, carbohydrates and lipids, as well as the water soluble vitamins and how these relate to human metabolism. Each individual macronutrient and water soluble vitamin 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 nutrients contribute to the public health agenda.
Nutrition and Society | NUTR2003

Gain 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 society.
Human Structure & Physiology 1 | HSP101A

Human Structure & Physiology 1 introduces the basic concepts and terminologies required to study and understand the structure and function of the human body. This subject will build on the biological foundations by exploring the interaction and organisation of cells, tissues and organs which forms a basis to study the physiological integration of key body systems. The maintenance and regulation of the internal environment by homeostasis at a system level will be key to students understanding disruption and disease in later subjects. Key physiological and functional processes such as movement, metabolism, oxygenation and protection will be discussed, with body systems including the integumentary, musculoskeletal, respiratory and cardiovascular system the focus of this subject. This subject will provide the first part of an evidence based foundational knowledge of human physiology to guide health practice.
Evidence-based Practice | EBP107A

This subject provides you with an introduction to the essential components of evidence-based practice: health informatics, research and digital literacy, and critical thinking. You will develop the skills necessary to locate, critique and interpret a research article, and gain an understanding of how research evidence is translated into practice. You will become familiar with quantitative and qualitative evidence, research methodology, basic descriptive and inferential statistics and the foundational skills to evaluate and appraise evidence in healthcare.
Human Nutrition 2 | NUTR2002A

Human Nutrition 2 (NUTR2002A) provides a detailed and in-depth study of the micronutrients and how these relate to human metabolism. This subject provides students with underpinning knowledge about the correlation that exists between micronutrients and human physiology. Each micronutrient’s structure, biological function, dietary sources, recommended daily intake and therapeutic dose is studied. This subject also covers the factors contributing to, and symptoms associated with, states of excess, insufficiency and deficiency found in individuals and populations. The role of nutrition and lifestyle factors in the development of chronic disease is examined. Furthermore, students will be introduced to the concepts of genetically engineered food. They will discover how food-borne illnesses can be prevented and identify environmental contaminants in the food supply. This subject also explores the current scientific literature, enabling students to determine the appropriate use of dietary supplementation.
Human Structure & Physiology 2 | HSP102A

Human Structure & Physiology 2 will further develop knowledge of the structure and physiology of the human body with special attention given to the integration of human systems and beginning to explore the impact of disturbances in Homeostasis and disruption of normal function. The structure and function of the lymphatic, immune, digestive, nervous, endocrine, urinary, reproductive systems and the special senses are covered in detail including the homoeostatic control mechanisms of each system and the integration of the systems in the body. This subject builds on the knowledge and understandings of human structure and physiology, provides the foundation to look at disease, disorders and syndromes and their pathophysiology, in later subjects.
Lifespan Nutrition | NUTR2005A

Lifespan Nutrition (NUTR2005A) examines the range of nutritional requirements that impact populations, communities and individuals at particular life stages including pre-conception, pregnancy, during lactation, early childhood, adolescence, adulthood and ageing populations, as well as the specific issues affecting Indigenous communities, sports people and other at risk populations. This subject provides an overview of dietary patterns and eating habits by age group and dietary recommendations for optimal nutrition to maintain wellbeing at each life stage.

Requirements

These eight core subjects must be completed.

Core subjects

Health Promotion | HPR200A

This subject provides you with knowledge and understanding of health promotion concepts in various settings within Australia. You will be introduced to the key theories and concepts around behavioural change as it relates to health status. This subject will also give you the opportunity to use your knowledge to devise and assess health promotion interventions.
Food Science, Systems and Policy | NUTR2004A

Food Science, Systems and Policy (NUTR2004A) 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 has an option of participation in 20 hours of Voluntary Work Experience in a health-related business.
Chemistry for the Health Professions | CHP203

Chemistry for the Health Professions builds on the essential topics in chemistry covered in Biological Foundations. This subject expands on atomic theory and explores equilibrium and gas laws. These concepts will provide the foundation for understanding chemical processes which will be explored including buffers, equilibrium, radioactivity and chemical kinetics relevant to health. This subject also examines the physiology of taste and smell and their relationship with aroma and flavor. It also investigates the composition and function of the chemicals in food, enabling students to describe the impacts of radiation, oxidation and other chemical processes on food integrity and health. This will include a comparison of key chemical analysis and microbiological testing methods that are used to quantify chemical & microbiological components to maintain food safety and review of how these align to the food standards. Chemistry for the Health Professions concludes with acquiring a deeper knowledge of gene expression & regulation and an exploration of the chemistry of epigenetics.
First Peoples Culture History and Healthcare |FPH201A

This subject provides students with specific foundational knowledge for understanding the ‘Gap’ in Aboriginal and Torres Strait Islander health; and provides key resources to support culturally safe and accessible care that is also responsive to the needs of Aboriginal and Torres Strait Islander Peoples.

Following a chronological approach, this subject provides students with an understanding of Aboriginal and Torres Strait Islander health from pre-colonisation to the present. Along this continuum, Aboriginal and Torres Strait Islander health issues are examined in terms of their historical, political and policy origins, the antagonism between Aboriginal and Torres Strait Islander People and colonialist values, how historically determined power relations between healthcare professionals and Aboriginal and Torres Strait Islander Peoples have impacted their health, and demographic and socioeconomic trends.

Students will examine pre-colonialism; postcolonialism; colonial history and explain its impact on health. This includes the impact on health related politics and policy, culture, family and connection to country. Students will analyse the factors influencing health care access and explain the importance of health promotion, health care and trauma informed care that is evidence based and culturally sensitive.

Students will then apply health promotion and health care best practices, and critical reflection for the safe and effective delivery of health services for Aboriginal and Torres Strait Islander Peoples. Additionally, students will incorporate cultural awareness and knowledge of cultural safety to improve interprofessional health practice, health statistics and advocate for improved health outcomes, whilst empowering Aboriginal and Torres Strait Islander Peoples.
Human Biochemistry | HBC205A

Human Biochemistry explains the processes of macromolecule metabolism, energy production and storage in the body. Included in this subject are the metabolism of carbohydrates, lipids and amino acids; the role of ATP and acetyl CoA in metabolism; oxidative phosphorylation, the electron transport chain, biosignaling and chemical communication. The concept of gene expression and regulation is also explored. Human Biochemistry provides healthcare practitioners a vital foundation on the basic macromolecules and genetic understandings essential for life. This knowledge will be built upon and expanded further in later subjects.
Human Systems and Pathophysiology 1 | HSP201A
Human Systems & Pathophysiology 1 is the first of two subjects that builds upon the foundational studies in Human Structure & Physiology and then expands student’s skills and knowledge into the area of pathophysiology and human disease process. Understanding the pathogenic process and the disruption of homeostasis in relation to disease will be important concepts, in the context of individual, community and population health.
This subject will cover:

Basic pathological processes in response to injury and growth abnormalities.

Immunology, toxicology, microbiology, and their characteristic diseases.

Pathophysiology, symptomatology and clinical manifestations for diseases of the gastrointestinal, neurological and cardiovascular systems

Introduction to commonly used laboratory tests and interpretation of findings.
Human Systems and Pathophysiology 2 | HSP202A

Human Systems & Pathophysiology 2 builds upon the concepts explored in Human Systems & Pathophysiology 1 and continues to expand student’s skills and knowledge in pathophysiology and the human disease process, in relation to individual, community and public health. The pathophysiology and symptomatology will be covered for various disease states of the musculoskeletal, integumentary, hematologic, pulmonary, endocrine, renal and reproductive systems. Conditions specific to gerontology and aging will also be considered. General diagnostic approaches will be introduced and the commonly used laboratory tests and interpretation of such findings for the associated disorders and conditions will continue to be developed.
Nutritional Biochemistry and Human Metabolism | SCIE2006A

Nutritional Biochemistry & Human Metabolism (SCIE2006A) builds on concepts developed in human biochemistry and the foundations of nutritional science. The biochemical structure and function of macro and micronutrients and biochemical mechanisms associated with digestion, absorption, transport and storage are examined. The integration of biochemical mechanisms of nutrients with disease pathophysiology is explored. This subject also provides an in depth understanding of the microbiome, biological oxidation, inflammation, antioxidants, liver detoxification and neurotransmitter synthesis. Students will learn about nutritional genomics and epigenetics and how they relate to professional practice. The clinical relevance and importance of nutritional biochemistry for the nutritional management of major diseases is also emphasised.

Requirements

These seven core subjects must be completed. Additionally you're requirements to select one elective from the electives tab.

Core subjects

Nutrition Assessment | NUT302

This subject examines a variety of methods to measure food, nutrition and physical activity levels against reference standards at the individual and population level. Students will develop practical skills on how to measure dietary intake, energy expenditure and body composition as well as utilising nutrition screening tools to assess nutritional status. Students will explore the application of anthropometric, biochemical, clinical, dietary and environmental/economic assessment tools, inclusive of their strengths and limitations. Students will critically analyse and interpret dietary, physical activity and anthropometric survey data, as well as identify appropriate methods based on precision, reliability, validation and reproducibility.
Diet and Disease | NUTR2006A

In this subject, students will explore the relationship between dietary behaviours and chronic disease prevention, with a focus on population health. The role of diet in disease prevention across the lifespan and in vulnerable communities will be examined and students will also be introduced to the foundational principles of public health nutrition practice. Students will learn how to identify, analyse and translate dietary research from a public health perspective, then gain a practical understanding as to how this research is applied equitably to community and population health within nutrition-based public health programs and interventions.
Public Health Program Development, Implementation and Evaluation | PUBH2007

Relevant, accessible, effective and equitable health programs that consistently deliver high quality outcomes are the cornerstone of community nutrition and public health service delivery. Program development and implementation skills covered in this subject include needs assessment, setting health priorities, development of program objectives, conducting a risk analysis and consulting with relevant stakeholders and developing options, monitoring implementation, financial management and working to deadlines. This subject also provides an introduction to evaluating public health programs, including formative, process, outcome, and impact evaluations. Students in this subject will be required to conduct a needs assessment and prioritise findings, and develop an evaluation plan.
Public Health Nutrition | NUTR2007A

This subject introduces the essential components of public health nutrition, exploring policies, priorities, programs and practice which assist in health promotion and disease prevention through nutritional interventions in communities and populations. Students will build on the skills and knowledge to appraise political, environmental, social and economic influences on public health nutrition goals and practice. Students will identify and evaluate the major local and global public health nutrition issues affecting societies today, and be able to apply policy, practical theory and models, and frameworks for the development of programs and interventions to improve population health though nutrition. Students will develop the know- how to assess the nutritional needs of populations, and the ability to plan, implement and evaluate public health nutrition initiatives to positively affect health.
Health Education and Communication | HEC306

This subject explores the philosophy and principles of health education and communication in a variety of settings. Students will gain practical skills in communicating in a culturally sensitive, ethical and professional manner using appropriate resources, technologies and techniques to translate scientific concepts and evidence-based information to a target audience. Students will apply health behavioural theories and health promotion strategies to advocate for improved health outcomes that are equitable and sustainable.
Special Populations Project | NUTR2008A

This subject will provide you with an opportunity to undertake a community nutrition project within a special population group. The Work Integrated Learning (WIL) component will enable you to apply your understanding of theoretical public health nutrition practice at a community level through an industry related experience which will incorporate the design, delivery and evaluation of a public health nutrition program.
Health Policy and Activism | HPA301

This subject is designed for those who are passionate about making changes at a population health level, which operates within a complex system where economic, political, social or cultural factors must be considered. You will build upon your knowledge about what health policies are and why they are important. This subject will deepen your knowledge relating to the policy process, how government works and how policy decisions are made and implemented from a theoretical perspective and applied to real world examples and different work environments.

Within the context of the health policy environment, you will critique contemporary health policies and approaches, then interpret strategies designed to improve the health and wellbeing of the Australian population. You will also develop a range of skills to formulate best practice strategies in contemporary health policy with the aim of bring about change at a local, state and federal level. In addition, you will learn about current activism in Australia on specific health issues with a view to be able to advocate for vulnerable and/or marginalised population groups at all levels of policy development and application.

Requirements

Choose one elective for year three from the subjects below.

Elective subjects

Health Surveillance and Epidemiology | PUBH2101

This subject introduces students to population health patterns, epidemiology, social determinants of health, and health systems and political policies in a manner that allows them to ask questions of data, ethical issues with data, draw out points of significance, and present data in different ways to different audiences. An inquiry-based approach to learning underpins this subject.
Disease Prevention | HWEL2003A

In this subject students will develop their understanding of disease processes and review evidence based strategies to reduce the risk of disease and maintain health. Students will develop knowledge to apply educational and environmental interventions based upon risk factors associated with the development and chronicity of disease.
Exercise and Sports Nutrition | ESN301

In this subject, students will learn about the role of optimal nutrition for elite and recreational athletes in a variety of sporting contexts. Students will gain knowledge in nutrition requirements including fuel and fluids for exercise participation, training, competition and recovery within sports, life stages and population groups. Students will analyse the efficacy and potential risks of nutritional supplements and sports foods used for performance enhancement. This subject will also cover dietary assessment and body composition as well as nutritional recommendations to improve and sustain optimal performance for sporting groups.
Healthcare in the Digital World | HDW204

Digital competence is an essential part of any career in the contemporary health sector. This subject will develop your digital fluency and introduce you to current and emerging health care technologies and data science, the role of telehealth, health applications for mobile phones, wearable technology, social media and the internet of things. You will cover the use of health informatics, such as telemedicine in rural communities and developing countries, and managing and monitoring information technology operations. You will also discuss the legal and ethical issues of using of these technologies in your practice as a health professional, and create an ethical and professionally appropriate online presence.
Critical Literature Review | CLR308A

This subject builds on established knowledge of literature search methods and critical appraisal skills to culminate in a review that conforms to publication standards. You will have an opportunity to critically examine the current literature to answer a chosen research question that will inform clinical decision-making. You will write a literature review that appraises the current knowledge base, highlighting strengths, weaknesses and omissions in existing literature.
Entrepreneurship, Professionalism and Business Skills in Health | EPR307

Entrepreneurship, Professionalism & Business Skills in Health will introduce students to the concepts of small business management, entrepreneurship and how to identify the professional requirements of their healthcare discipline. This subject will explore the topics necessary to establish and run a successful healthcare practice and maintain their professional status in the healthcare sector. Students will also explore their professional identity to support the understanding of the ethical conduct, liability, legal and regulatory requirements that are pertinent to their specific modality. This subject will initiate the development of a Business plan using entrepreneurial practices and innovative design thinking. This will include exploring business strategies such as operating policy and procedures, marketing and branding, networking strategies, leadership, administration and financial issues necessary for the operation and management of a contemporary healthcare practice.
Food as Medicine | FAM203

Food as Medicine (FAM203) introduces students to the concept that food can be used as a form of medicine to promote health and wellbeing and treat and prevent disease. This subject provides an overview of farming practices, food preparation, cooking and storage methods, as well as food manufacturing and processing techniques and their impacts on the nutritional value of foods. Students will investigate nutritional food-based science including the health effects of food additives, food safety and phytochemical toxicity. An in depth study of food evolution, historical, cultural and modern uses of food as medicine and the medicinal properties of food is also examined. The benefits and disadvantages of new dietary models are also explored. Students will explore the potential therapeutic function of food, the relationship of phytochemical constituents and disease, and their physiological effects on humans. Students will learn how to apply evidence based nutrition knowledge to illustrate the use of food as a therapeutic tool and provide food-based recommendations in health and disease.
Integrated Pharmacology | DIP303A

Integrated Pharmacology comprises a study of basic principles of pharmacology, the pharmacokinetics of drugs commonly used in medical practice and common interactions between drugs, physical therapies and natural remedies. Drugs for pain, inflammation, infection, mental health, cardiovascular, respiratory, gastrointestinal, reproductive and endocrine systems are discussed. Drug actions, uses, contraindications, adverse effects and interactions with natural remedies and physical therapies are discussed, together with implications for naturopathic, nutritional and western herbal medicine prescribing. This subject is crucial for the modern healthcare practitioner to understand common medications that patients may be taking and common interactions between these medications and complementary treatments. This subject also emphasises the need for clear lines of communication and common language between doctors and complementary healthcare practitioners in order to obtain the best health outcomes for clients.
Unspecified Elective

Contact us for more information.

Industry partners and work placements

Work-Integrated Learning programs provide a valuable resource for you to develop hands-on practical experience to ensure you graduate confident and job-ready.

Work placement hours

NUTR2008A Special Populations Project includes an industry led experience (live brief scenario), where students work in groups online to complete a nutrition project with the consultation and support of an industry partner and their Learning Facilitator.

Entry details

Fees

Check the domestic course fee schedule for the cost of your course.

FEE-HELP

Eligible Australian students may choose to defer some, or all, of their tuition fees through FEE-HELP, a loan scheme repaid through the tax system based on income.

Learn more about fees and FEE-HELP

Scholarships

If you are truly passionate about health, we want to hear from you. We have a variety of health scholarships on offer to assist you in becoming a key part of the health industry:

Admission criteria

Before you begin your application to study as a domestic student, check that you meet the requirements listed below.

Year 12 (Australian secondary school certificate) or equivalent

Vocational qualification (AQF Level 4), or above

Successful completion of a Higher Education qualification

The below is an alternative option.
Work and life experience that demonstrates skills and knowledge gained through paid or unpaid employment, formal learning and/or non-formal learning (presented on a current resume with attached cover letter).

View full course admission information

Guaranteed pathway and Recognition of Prior Learning

If you have already completed a qualification or gained skills through life or work experience, you may be able to credit this against your degree with us. Check information about Recognition of Prior Learning and Course Credit transfer. We also offer pathway opportunities to further your learning.

Learn more about study pathways

Frequently asked questions

What are Torrens University Australia’s ATAR requirements for domestic students?

Torrens University Australia no longer considers ATAR (Australian Tertiary Admission Rank) as our primary entry requirement. We have removed ATAR as the key admissions criteria for applicants aiming to study at Torrens University Australia. We strongly believed an alternative to the ATAR system should be found, which more broadly assesses students, especially when soft skills are emerging as important employability attributes. So, students with a recent secondary school education are now considered for admission if they have a Year 12 (Australian secondary school) certificate. Exceptions may apply to some courses.
What if  I don’t meet the entry criteria for a degree?

Torrens University Australia has a range of application pathways to help you gain entry into our degrees based on different criteria.

To find out more, visit Study Pathways or contact our Future Student Advisors.
Am I eligible for FEE-HELP?
If you are a domestic student attending university or an approved higher education provider, you can get a FEE-HELP loan to pay all or part of your tuition fees.

You are eligible for FEE-HELP assistance for a unit of study (i.e. subject) if you:

Undertake study with an approved provider.

Meet the citizenship and residency requirements:

An Australian citizen or a New Zealand Special Category Visa holder who meets the long-term residency criteria and who will undertake, in Australia, at least one unit of study contributing to your course; OR

A permanent humanitarian visa holder who will be a resident in Australia for the duration of your unit; OR

Are a permanent visa holder who is undertaking bridging study for overseas-trained professionals, and will be a resident in Australia for the duration of the study.

Enrolled in an eligible unit of study by the census date for the unit.

Have not exceeded the FEE-HELP limit.

For full details, visit the Australian Government website Study Assist.

If you are still unsure, please contact our Future Student Advisors who can talk you through the information.

Can I get course credit for previous experience?

Yes, course credit is available for most courses upon application and academic approval (excluding Higher Degree by Research programs). 

If you have already completed a qualification or have relevant work experience, you may be eligible for credit towards your course. This credit can take the form of credit transfer, block credit or Recognition of Prior Learning (RPL). Review our Course Credits page or chat to our Future Student Advisors.
What are Recognition of Prior Learning (RPL) and Credit Transfer (CT)? How do I apply?

Recognition of Prior Learning (RPL) is an assessment process that recognises experience, previous study and qualifications, and other forms of informal and non-formal learning, to determine if you meet course requirements.

If you have relevant qualifications or experience, you may be eligible for credit towards your course and a reduction in tuition costs.

Please speak to our Future Student Advisors to discuss your prior learning experiences.

For more information, please visit Course credits.
How do I apply for a scholarship?

Torrens University has a wide range of scholarship options to support new, returning, international and Australian students. They all include a reduction in tuition fees, and some scholarships include a mentoring component with our industry partners.

Domestic students

When you speak to our Future Student Advisors, let them know you wish to be considered for a scholarship in your application form. They will show you how to apply for a scholarship.

International students

Please contact your Education Agent for further information. Alternatively, you can call us on 1300 575 803 or by email.

For more details, explore our range of scholarships.

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Bachelor of Nutrition