Bachelor of Health Science (Food and Nutrition)

includes:

Bachelor of Health Science (Food and Nutrition)

Awards

The course includes the following awards:

Bachelor of Health Science (Food and Nutrition) BHlthSc(Food&Nutrit)

Availability

Bachelor of Health Science (Food and Nutrition) (4418FN)

Online - Wagga Wagga

Availability is subject to change, please verify prior to enrolment.

Normal Course Duration

Bachelor of Health Science (Food and Nutrition)

Full-time: 3.0 years (or part-time equivalent)

Course duration is the effective time taken to complete a course when studied full-time (full-time equivalent duration). Students are advised to consult the Enrolment Pattern to determine length of study. Not all courses are offered in full-time mode.

Admission Criteria

CSU Admission Policy

A completed High School Certificate with an ATAR of 65 (including adjustment factors) or equivalent.
OR
Successful completion of two university level subjects (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies.
OR
A completed AQF Certificate III or higher level qualification.
OR
50% completion of an AQF Diploma level qualification.
OR
A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies.
OR
Work experience, within the same industry as the course profile, of no less than two years.
AND
STANDARD English Language Proficiency requirements. Refer to http://futurestudents.csu.edu.au/apply/english-language for the specific requirements.
 

Credit

CSU Credit Policy

Standard CSU Credit rules apply

Graduation Requirement

To graduate students must satisfactorily complete 192 points.

Course Structure

Core subjects (160 CR or 20 subjects)

BCM210 Foundations and Techniques of Biochemistry
BMS105 Science Communication and Methodology
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
BMS208 Human Nutrition
BMS233 Nutritional Physiology
BMS342 Medicinal and Indigenous Foods
CHM108 Chemical Fundamentals OR CHM104 Chem1A for Transition to Dietetics stream
FDS102 Introduction to Food and Nutrition
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation
FDS305 Quality Assurance
FDS309 Food Processing and Preservation
FDS310 Food Product Development
IKC100 Indigenous Health
MCR101 Introduction to Microbiology
NUT201 Food and Health
NUT220 Food Intake Analysis and Meals Planning
NUT301 Community and Public Health

And one of the following streams (students cannot mix subjects from various streams):

Food Innovation and Marketing stream (32 CR or 4 subjects)

MKT110 Marketing & Society
MKT220 Consumer Behaviour
MKT350 Product Innovation Management
FDS311 Foods for Health and Wellbeing

Exercise Nutrition stream (32 CR or 4 subjects)

EHR109 Introduction to Sport & Exercise Behaviour
EHR221 Conditioning and Physical Activity
EHR332 Nutrition for Health & Performance
EHR225 Growth, Motor Development and Ageing OR EHR226 Exercise, Testing & Prescription OR EHR331 Exercise, Health & Disease

Community Nutrition stream (32 CR or 4 subjects)

PSY111 Foundations of Psychology for Health and Human Services
PSY214 Health Psychology
NUT305 Nutrition for Disease Prevention
NUT306 Menu Planning for the Community

Transition to Dietetics stream (32 CR or 4 subjects)  note that these subjects are only recommended. Students wanting to transition into Post Graduate Dietetics at another institution need to confirm the make up of this stream with their prospective institution.

CHM107 Chem1B
BMS240 Human Molecular Genetics
NUT305 Nutrition for Disease Prevention
BMS243 Nutrition, Metabolism and Human Disease

Enrolment Pattern

Standard Structure

Year 1

Session 1
BMS105 Science Communication and Methodology
CHM108 Chemical Fundamentals OR CHM104 for Transition to Dietetics Stream

Session 2
FDS102 Introduction to Food and Nutrition
MCR101 Introduction to Microbiology

Year 2

Session 3
BMS129 Physiological Sciences 1
IKC100 Indigenous Health for Transition to Dietetics Stream
BCM210 Foundations and Techniques of Biochemistry for all streams except Transition to Dietetics

Session 4
BMS130 Physiological Sciences 2
IKC100 Indigenous Health for Food Innovation and Marketing Stream
IKC100 Indigenous Health for Community Nutrition Stream
CHM107 Chem1B for Transition to Dietetics Stream
BMS233 Nutritional Physiology for Exercise Nutrition Stream

Year 3

Session 5
NUT201 Food and Health
[Stream Subject 1]
MKT110 Marketing & Society for Food Innovation and Marketing Stream
EHR109 Introduction to Sport & Exercise Behaviour for Exercise Nutrition Stream
BCM210 Foundations and Techniques of Biochemistry for Transition to Dietetics stream
PSY111 Foundations of Psychology for Health and Human Services for Community Nutrition Stream

Session 6
BMS208 Human Nutrition for all streams except Exercise Nutrition
EHR221 Conditioning and Physical Activity for Exercise Nutrition Stream
BMS233 Nutritional Physiology

Year 4

Session 7
FDS203 Food and Nutritional Chemistry
[Minor Subject 2]
IKC100 Indigenous Health for Exercise Nutrition Stream
MKT220 Consumer Behaviour for Food Innovation and Marketing Stream
BMS240 Human Molecular Genetics for Transition to Dietetics Stream
PSY214 Health Psychology for Community Nutrition Stream

Session 8
NUT301 Community and Public Health
NUT220 Food Intake Analysis and Meals Planning

Year 5

Session 9
FDS202 Food Microbiology
FDS208 Food Formulation and Characterisation

Session 10
BMS342 Medicinal and Indigenous Foods
FDS309 Food Processing and Preservation

Year 6

Session 11
FDS305 Quality Assurance
[Minor Subject 3]
MKT350 Product Innovation Management for Food Innovation and Marketing Stream
EHR332 Nutrition for Health & Performance for Exercise Nutrition Stream
NUT305 Nutrition for Disease Prevention for Transition to Dietetics Stream
NUT305 Nutrition for Disease Prevention for Community Nutrition Stream

Session 12
FDS310 Food Product Development
[Minor Subject 4]
FDS311 Foods for Health and Wellbeing for Food Innovation and Marketing Stream
EHR225 Growth, Motor Development and Ageing OR EHR226 Exercise, Testing & Prescription OR EHR331 Exercise, Health & Disease for Exercise Nutrition Stream
BMS243 for Transition to Dietetics Stream
NUT306 Menu Planning for the Community for Community Nutrition Stream

Accelerated structure

Year 1

Session 1
BMS105 Science Communication and Methodology
CHM108 Chemical Fundamentals OR CHM104 for Transition to Dietetics Stream
BMS129 Physiological Sciences 1

Session 2
FDS102 Introduction to Food and Nutrition
MCR101 Introduction to Microbiology for all streams except Transition to Dietetics
CHM107 Chem1B for Transition to Dietetics Stream
BMS130 Physiological Sciences 2

Year 2

Session 3
BCM210 Foundations and Techniques of Biochemistry
NUT201 Food and Health
[stream Subject 1]
MKT110 Marketing & Society for Food Innovation and Marketing Stream
EHR109 Introduction to Sport & Exercise Behaviour for Exercise Nutrition Stream
IKC100 Indigenous Health for Transition to Dietetics Stream
PSY111 Foundations of Psychology for Health and Human Services for Community Nutrition Stream

Session 4
BMS208 Human Nutrition
BMS233 Nutritional Physiology
IKC100 Indigenous Health for Food Innovation and Marketing Stream
IKC100 Indigenous Health for Community Nutrition Stream
MCR101 Introduction to Microbiology for Transition to Dietetics Stream
EHR221 Conditioning and Physical Activity for Exercise Nutrition Stream

Year 3

Session 5
FDS203 Food and Nutritional Chemistry
FDS202 Food Microbiology
FDS208 Food Formulation and Characterisation

Session 6
FDS309 Food Processing and Preservation
NUT301 Community and Public Health
NUT220 Food Intake Analysis and Meals Planning

Year 4

Session 7
FDS305 Quality Assurance
[Stream Subject 2]
IKC100 Indigenous Health for Exercise Nutrition Stream
MKT220 Consumer Behaviour for Food Innovation and Marketing Stream
BMS240 Human Molecular Genetics for Transition to Dietetics Stream
PSY214 Health Psychology for Community Nutrition Stream
[Stream Subject 3]
MKT350 Product Innovation Management for Food Innovation and Marketing Stream
EHR332 Nutrition for Health & Performance for Exercise Nutrition Stream
NUT305 Nutrition for Disease Prevention for Transition to Dietetics Stream
NUT305 Nutrition for Disease Prevention for Community Nutrition Stream

Session 8
BMS342 Medicinal and Indigenous Foods
FDS310 Food Product Development
[Stream Subject 4]
FDS311 Foods for health and Wellbeing for Food Innovation and Marketing Stream
EHR225 Growth, Motor Development and Ageing OR EHR226 Exercise, Testing & Prescription OR EHR331 Exercise, Health & Disease for Exercise Nutrition Stream
BMS243 for Transition to Dietetics Stream
NUT306 Menu Planning for the Community for Community Nutrition Stream

Workplace Learning

Please note that the following subjects may contain a Workplace Learning component. Further details for Workplace Learning requirements are located via the subject page

NUT306 Menu Planning for the Community

Residential School

Please note that the following subjects may contain a Residential School component. Further details of Residential School requirements are located via the subject page

BCM210 Foundations and Techniques in Biochemistry
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
CHM104 Chemistry 1A
CHM107 Chemistry 1B
CHM108 Chemical Fundamentals
EHR221 Exercise for Health & Fitness
EHR226 Exercise Testing & Prescription
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation
FDS309 Food Processing and Preservation
FDS310 Food Product Development
MCR101 Introduction to Microbiology

Enrolled students can find further information about CSU Residential Schools via at About Residential School

Professional Accreditation

This course qualifies graduates to apply to the Nutrition Society of Australia (NSA) for the qualification of Associate Nutritionist; however, the NSA does not formally accredit courses. Graduates are also eligible for membership of the Australian Institute of Food Science and Technology (AIFST).

Contact

For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: September 2019. The University reserves the right to vary the information at any time without notice.

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