University Handbook 2018

Bachelor of Food and Nutrition - Online

Course code/s: HBFN

Course details
Location Online
Course code HBFN
Mid year intake available Multiple entry points throughout the year, see online.latrobe for more information.
Course coordinator Dr Deanna Horvath / Mrs Emma Stirling
Available to international students No
Course duration 3 years full-time, or part-time equivalent
Credit points 360 credit points
Exchange opportunity No
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: La Trobe Online
Prospective students: Open Universities Australia
Notes This course is only available via Open Universities Australia

Course description

The Bachelor of Food and Nutrition aims to provide graduates with a thorough understanding of food and human nutrition, as preparation for careers in various fields related to the promotion of health at individual and community levels. During the course, students will study biosciences, principles of nutrition, food science, nutrition and disease, nutritional needs over the lifespan and for sports performance, and the social and public health aspects of nutrition.

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 ability to apply 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 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)
Subject code Subject title Credit points
ABS0WOM* Wominjeka La Trobe: Indigenous Cultural Literacy for Higher Education 0
LTU0AIM** Academic Integrity Module 0
CHM101 Essentials of Chemistry 15
DTN101 Introduction to Nutrition 15
HBS101 Introduction to Human Physiology 15
PHE102 Individual Determinants of Health 15
PHE101 Social Determinants of Health 15
HBS102 Introduction to Anatomy 15
DTN102 Applied Food Chemistry 15
HEA102 Research & Evidence in Practice 15
Option to exit with a Diploma in Food and Nutrition (HDFN)

Key * ABS0WOM is a zero-credit-point 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)
Subject code Subject title Credit points
DTN201 Nutrition Fundamentals 15
HBS202 Advanced Systems Physiology A 15
BCM201 Introduction to Biochemistry & Molecular Biology 15
DTN302 Society, Food Habits and Consumption 15
DTN301 Diet Disease Relationships 15
HBS204 Advanced Systems Physiology B 15
BCM202 Metabolic Biochemistry and Cell Biology 15
HEA201 Integrating Evidence into Practice 15

Third year

Third year (120 credit points)
Subject code Subject title Credit points
DTN402 Applied Food Science 15
DTN401 Nutrition Throughout Life 15
DTN404 Nutritional Epidemiology & Research Skills 15
DTN403 Nutrition Education For Adults 15
DTN306 Nutrition Research Minor Project 15
Students to select three subjects to the value of 45 credit points from the following list:
DTN202 Food and Nutrition Practical Skills 15
DTN310 Advanced Food Skills 15
DTN308 Nutrition for Sports Performance 15
DTN309 Advances in Nutritional Science and Nutrigenomics 15
BUS301 Business Entrepreneurship 15

 

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