Course Curriculum

The Bachelor of Nutrition provides a comprehensive foundation in health and nutrition sciences, preparing students to work effectively in the food, health, and wellness sectors. The program covers a wide range of topics, including food and nutrition science, public health nutrition, epidemiology, research, and cultural safety. Students will explore how food impacts health, the role of nutrition in preventing disease, and the broader social and environmental influences on dietary habits. The course also examines nutrition across the lifespan, from childhood to ageing, to ensure graduates can address the needs of diverse populations.Through an interdisciplinary approach, students will study alongside peers from other allied health disciplines, fostering collaboration and understanding across health professions. The degree places a strong emphasis on developing the skills needed to work in diverse settings, including urban, rural, and remote communities. It also prepares students to address health challenges unique to these contexts while promoting culturally safe and evidence-based nutritional practices.The course offers flexibility in study modes, allowing students to learn either fully online or through a combination of online and on-campus tutorials. This makes it ideal for those balancing work, family, or other commitments. Additionally, students have access to scholarships and dedicated support services, including specialised assistance for First Nations and international students, ensuring a supportive and inclusive learning environment.To complete the program, students must earn 240 credit points through core and elective units that integrate theoretical knowledge with practical skills. Graduates of the Bachelor of Nutrition are equipped to pursue careers in public health, community health, nutrition research, and food policy, or to continue into postgraduate studies such as a Master of Dietetics, positioning them for advanced roles in clinical and community nutrition practice.