University Handbook 2018

Bachelor of Human Nutrition

Course code/s: HBHN

Course details
Location Bundoora
Course code HBHN
Mid year intake available No
Course coordinator Dr Adrienne Forsyth
Available to international students Yes
CRICOS 075872J
Course duration 3 years full-time, or part-time equivalent
Credit points 360 credit points
Exchange opportunity Yes
Leave of absence available Yes, for a maximum of 12 months
Study plan guide To assist with planning your enrolment, you can download the course structure PDF here
Course queries Current students: ASK La Trobe
Prospective students: Future Students
Notes  

Course description

The Bachelor of Human Nutrition will prepare graduates for careers in nutrition and public health, health promotion, government policy areas, food industry and other areas of nutrition and biosciences. It provides the foundations in food chemistry and nutritional biosciences and prerequisites for many graduate entry courses in dietetics and other allied health areas. It is an interdisciplinary program that combines core subjects in human nutrition and food science with basic science, biochemistry, physiology and public health disciplines.

Students will take classes alongside students from other health science courses, as well as taking nutrition-specific subjects. In first year, students will undertake an interdisciplinary common year as well as completing introductory nutrition subjects. During this year, students focus on learning basic human biosciences and exploring the factors influencing health, develop an understanding of food composition and the role of food in health, as well as developing an understanding of the roles of health professionals in the health and community service sectors.

Student exchange & overseas short programs

Student exchange and overseas short programs offer a unique opportunity for a meaningful learning and educational experience abroad. La Trobe University encourages all students to make the world their campus by participating in an exchange or overseas short program that fits within your degree structure. Student exchange and overseas short programs may also be eligible for a mobility grant.

Essentials subjects

The three Essentials - Global Citizenship, Innovation & Entrepreneurship and Sustainability Thinking are specialist areas designed to give you an edge with employers. Essentials will enable you to adapt your knowledge and skills to new contexts in a rapidly changing world. Subjects addressing the Essentials are part of all undergraduate La Trobe degrees and can be identified in the subject search by distinct icons. The list of approved subjects can be found on the Essentials webpage.

Course intended learning outcomes

Course Intended Learning Outcomes (CILOs) are brief statements defining what students are expected to demonstrate they know and can do by the end of a course.

Well developed literacy and communication skills across a variety of settings, including demonstration of digital literacy, in order to effectively transmit knowledge, skills and ideas to others.
Critically analyse research evidence to enable knowledge translation for ethically informed and evidence based nutrition practice incorporating health data, nutrition epidemiology methods and biostatistics.
Critically analyse problems and provide innovative and creative professional solutions in a changing environment including consideration of sociocultural factors that influence food intake and impact food security. Broad and coherent theoretical knowledge and applying this knowledge in health promotion and community nutrition.
Apply knowledge and skills to demonstrate accountability and responsibility in decision-making in the ethical application of professional knowledge and skills in a range of food, nutrition and health related contexts. Integrate and apply diverse understandings and strategies to support health and wellbeing among individuals and communities within broad parameters to provide specialist advice and functions.
Apply specialist knowledge developed in foundation subjects including food chemistry, human physiology and anatomy, human nutrition physiology, biochemistry, and food science and ability to apply this foundation knowledge to understanding the role of diet in health maintenance and illness prevention. Use appropriate information sources and technologies to support continued personal and professional development.

Course structure

The course requires the completion of 360 credit points over three years of full-time or equivalent part-time study.

First year

First year (120 credit points)                                                                                                                                            
Teaching period Subject code Subject title Credit points
TE-SEM-1 ABS0WOM* Wominjeka La Trobe: Indigenous Cultural Literacy for Higher Education 0
TE-SEM-1 LTU0AIM** Academic Integrity Module 0
TE-SEM-1 HBS1HBA Human Biosciences A 15
    Choose one Semester 1 chemistry subject. Students who have passed VCE Chemistry, Units 3 and 4 or equivalent, should choose CHE1GEN. Students who have not previously studied chemistry should choose CHE1CHF.  
TE-SEM-1 CHE1GEN General Principles of Chemistry 15
TE-SEM-1 CHE1CHF Chemistry Foundations
TE-SEM-1 HLT1IPP Introduction to Professional Practice 15
TE-SEM-1 PHE1IDH Individual Determinants of Health 15
TE-SEM-2 HBS1HBB Human Biosciences B 15
TE-SEM-2 HLT1RAE Research and Evidence in Practice 15
TE-SEM-2 DTN1CFC Chemistry of Food and Cooking 15
TE-SEM-2   Students to select one first or second year subject to the value of 15 credit points from any discipline offered wihtin the University (for which prerequisites have been met). 15

Key: * ABS0WOM is a not-for-credit subject that you are required to complete at the commencement of your first semester. The subject is designed to introduce students to Indigenous Australian perspectives, experiences, history, culture and customs.
** LTU0AIM is a zero-credit-point subject that you are required to complete at the commencement of your first semester.  The subject is designed to enhance your knowledge and awareness of issues concerning academic integrity.

Second year

Second year (120 credit points)
Teaching period Subject code Subject title Credit points
TE-SEM-1 BCH2IBM Introduction to Biochemistry and Molecular Biology 15
TE-SEM-1 HBS2PTA Human Physiology Theory A 15
TE-SEM-1 DTN2PNU Principles of Nutrition 15
TE-SEM-2 BCH2MBC Metabolic Biochemistry and Cell Biology 15
TE-SEM-2 HBS2PTB Human Physiology Theory B 15
TE-SEM-2 DTN3NDS Nutrition and Disease 15
TE-SEM-1 or 2   Students to select second or third year subjects to the value of 30 credit points from any discipline offered within the University (for which prerequisites have been met). 30

Third year

Third year (120 credit points)
Teaching period Subject code Subject title Credit points
TE-SEM-1 DTN4LPN Lifespan Nutrition 15
TE-SEM-1 DTN4FSF Food Science and Food Skills 15
TE-SEM-2 DTN4EPI Nutritional Epidemiology and Research Skills 15
TE-SEM-2 DTN3NPO Nutrition Project 15
TE-SEM-1 or 2   Students to select third year subjects to the value of 60 credit points from any discipline offered within the University (for which prerequisites have been met). 60

Please note: Some of these subjects may not be offered in the current year. For a full description of subjects, including the subject name, subject code, credit points, campus/location, teaching period and availability, subject coordinator, class requirements, assessment, prerequisites and readings, please click on the appropriate subject code.

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