The major in Human Nutrition prepares people for careers in a multitude of areas including the food industry, government regulatory authorities, dietetics and secondary school teaching (the latter two requiring further qualifications), as well as a pathway to higher degrees in nutrition research and many other health related fields. Basic sciences underpin this major, which connects the science of agriculture, to food production and processing, the nutrient composition of foods, the interaction of those nutrients with our biochemical and physiological make up and the impact of diet in general on health and disease at the individual and population level. The major is structured to optimise acceptance into Masters of Dietetics at universities within Australia and to qualify students for registration within the Nutrition Society of Australia’s Voluntary Register of Nutritionists. Some first and second year subjects are prerequisites for final year major units and other agriculture, food, biochemistry and physiology subjects are recommended depending on what emphasis students wish to have in their Human Nutrition major.
Intended learning outcomes
- A broad knowledge of human nutrition and the interactions between nutrients and the human physiology and biochemistry.
- Capacity for scientific reasoning, problem solving and research skills to enable data collection, investigation and application of the key scientific processes and technologies related to nutritional science
- Capacity to integrate, synthesise and apply prior learning from the course to real-world problems
- Appreciation of the need for multidisciplinary and a systems-based approach to problem solving
- Ability to communicate scientific, technical and management concepts to diverse audiences with differing cultural backgrounds
- Capacity to evaluate the major nutritional challenges impacting on human health and disease, and the role of nutrition research in addressing these challenges
- Ability to apply food and nutrition survey information to understanding global issues in malnutrition
- Professional values and an ability to work with people of diverse cultures and backgrounds
- Ability to work both independently and as part of a team, giving and receiving feedback
- Both creative and reflective thinking skills