The study of nutrition and food science is based on and integrated with the sciences of biochemistry and physiology. Nutritionists advise individuals and the community about food choices for a health diet. Graduate nutritionists and food scientists typically undertake a further year of study to specialise in a professional area, including dietetics, research, food science and technology or teaching.
Students must complete the following core units and one elective.
Students must complete the following core units.
In this unit, students will be introduced to the application of academic standards and development of skills required for studying at university. Introduction to requirements for professional, safe and accurate laboratory practice. Students will learn laboratory techniques to apply introductory Chemistry knowledge, and practise as emerging scientists capable of working individually and in teams. Introduction to ethics in the context of human and animal research. Introduction to careers for health scientists.
Anatomical organisation of the body and the relationships between body systems and cells. Human requirements for metabolism and life. The structure and function of the body. Basic control and interactions of the circulatory, respiratory, digestive and excretory systems. Primary defence against microorganisms. Mechanisms for growth, repair and reproduction.
This unit is a practical and theoretical exploration of the fundamental principles of chemistry as they apply to the biosciences, and with a focus on human systems. This unit will provide you with the appropriate foundation for your future studies in biochemistry, molecular genetics, pharmaceutical science, or cell biology.
Food and Nutrition Principles presents a broad overview of key nutrition principles from an evidence-based perspective. Students will investigate factors that influence food habits, as well as learn about the collection, analysis and evaluation of food intake data. Students will be introduced to food sources and functions of nutrients as well as to the concepts of nutritional status and nutritional standards of reference. The Australian food and nutrition system and issues around food security will be contrasted with other examples worldwide, and these will be related to public health nutrition priority issues.
Students critically appraise public health and clinical epidemiological research literature and perform basic statistical analysis. You will encounter basic statistical and graphical description and analysis of epidemiological and biomedical data with appropriate graphs, tables, and summary measures; statistical inference and statistical hypothesis testing applied to problems in health and clinical medicine using parametric and non-parametric tests; calculation of common epidemiological measures of disease frequency and association such as incidence rate, prevalence, attributable risk, risk ratios and odds ratio; role and significance of inferential statistics such as confidence intervals and probability
In this unit students will examine culture and diversity within local, national and global, Indigenous populations; impacts of specific policies and historical events on Indigenous Australians and their effects on health and health care access. Students will analyse health outcomes of Indigenous Australians and explore underlying social determinants, and how health professionals can work collaboratively in consultation with Indigenous individuals, families, communities and organisations.
An integrated approach to the study of body systems correlating structure and function of the musculoskeletal, cardiovascular, respiratory, digestive, urinary and reproductive systems together with their endocrine and neural control. Students will investigate the interaction of these systems in normal body functioning and in selected altered body states.
Broad outline of the study of mental processes. Introduction to perception, thinking, language, intelligence, consciousness, psychological disorders, and psychological therapies.