Open Universities Australia

Student Hub home

Plan and enrol

Statements

Apply for special circumstances

Change major, minor or specialisation

Discontinue your degree

Take a leave of absence

Withdraw from subjects

Change your studies

Paper FEE-HELP application form

Provide parent or guardian consent

Complete online forms

Manage your account

Study essentials

Key dates

Access LMS

Architecture & construction

Art & creative design

Business & management

Community services & care

Education & teaching

Engineering

Health & medical science

Humanities & social science

IT & computer science

Law & justice

Media & communication

Psychology & mental health

Science

Search all courses

Explore study online

Undergraduate degrees

Postgraduate courses

University certificates

Pathways and pre-university

Single subjects

Microcredentials

Short courses

Study types

Help me choose a course

Chat with a student advisor

Compare courses

Degrees vs single subjects

Choosing a course

Study online

How OUA works

How to enrol

RPL and credit

Study planning

Minimum age requirements

Textbooks & study materials

Computer requirements

International students

Getting started

Student loans

Study allowances

Commonwealth supported places

Fees

Financial options

Disability support

Elite athletes

Exams

Natural disaster support

Special Circumstances

Study preparation

Student support

Support

Your studies

Advice

13 6736

Study undergraduate online with La Trobe University through Open Universities Australia. Explore all degrees, subjects and short courses now.

Gain the skills to make a difference in people&#39;s lives through food and nutrition. La Trobe&#39;s Bachelor of Food and Nutrition will equip you with the skills and knowledge to work with people, communities and organisations to prevent many chronic diseases.Designed by leading nutrition experts and in collaboration with industry, you&#39;ll get a practical hands-on experience while exploring a range of topics such as environmental sustainability of our food system, sustainable diets, food product development, culture and food, and nutrition and disease. You&#39;ll have the opportunity to study in modern science labs and commercial kitchens.By completing La Trobe&#39;s Bachelor of Food and Nutrition, you will:<ul><li>build expertise in chemistry and nutrition science, analysis, physiology and biochemistry, epidemiology, and research and communication</li><li>have the flexibility to study online or on campus, or even choose an accelerated option to finish your degree in 2.5 years</li><li>prepare for your career at every stage of the degree, with the option to exit early via the Diploma or Associate Degree in Food and Nutrition</li><li>graduate ready to apply for membership with the Nutrition Society of Australia, or pursue postgraduate studies through the Master of Dietetics or our Honours research program.</li></ul>Note: Completion of this course is subject to core participation requirements, essential requirements, and additional costs. Please see the <a href="https://www.latrobe.edu.au/courses/bachelor-of-food-and-nutrition#/entry-requirements?location=BU&amp;studentType=dom&amp;year=2024" target="_blank">Entry requirements and pathways</a> &amp; <a href="https://www.latrobe.edu.au/courses/bachelor-of-food-and-nutrition#/fees?location=BU&amp;studentType=dom&amp;year=2024" target="_blank">Fees and scholarships</a> tabs for more information.

Study nutrition as a science as well as a crucial part of wellbeing. Work towards a career as a nutritionist in a range of sectors. Graduate with the opportunity to move into Dietetics, and register with the Nutrition Society of Australia.

Bachelor of Food and Nutrition

Introduction to Nutrition

Food as Medicine

Nutrition and Exercise Biochemistry

Foundations of Nutrition and Health

Nutrition for Exercise and Performance

Applications in Nutrition and Exercise

Human Nutrition

Issues in Human Nutrition

Food Studies

Lifespan Nutrition

In this subject you will study the major food sources, functions and metabolism of macro-nutrients (protein, fat and carbohydrate), alcohol, and micro-nutrients (vitamins and minerals) and be aware of the consequences of over and under-nutrition. Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition in adults will be explored. You will also be introduced to the Australian Dietary Guidelines and Nutrient Reference Values, and the use of food guides in assessing the diets of populations.

Navigate the makeup of the human body. Uncover diet myths, and select the most nourishing foods using dietary guidelines. Calculate muscle to fat ratio to determine health. Weigh up the balance between what people eat and the energy they burn.

In this subject, you will apply your research skills to real-life or industry projects. Working in a group you will plan and conduct the project and analyse and interpret the data collected. Individually and as a group, you will be expected to apply critical thinking skills and creativity when communicating the project outcomes and recommendations to relevant stakeholders or industry.

Applied Research In Nutrition

This subject focuses on assessment tools commonly used by nutritionists. You will learn about and utilise multiple techniques for measuring and evaluating diet adequacy of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. Techniques for measuring body composition of adults and principles of energy balance are also discussed and applied. Scope of practice of nutrition professionals is introduced and discussed via case studies including how and when to refer on to other health professionals trained to manage complex cases.

Nutrition Assessment

In this subject you will be introduced to the fundamentals of food chemistry relevant for the study of human nutrition science including composition, structure and function of food, chemistry of key food molecules such as macro and micro nutrients. Also the physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.

Chemistry Of Food And Cooking

This subject introduces students to the Australian and global food systems and will explore key stakeholders that influence our food supply such as government, food industry, consumers, the healthcare industry, and other NGOs. Through a series of activities, the students will begin to unpack the complex relationships between sustainability and food and nutrition security and how they relate to UN Sustainable Development Goals (SDGs). Students will identify the bi-directional interplay between key food commodities, human health and environmental sustainability and their impact on vulnerable communities. In this subject, students will also learn about traditional food ways, including Aboriginal and Torres Strait islander food ways, and other dietary patterns and their contribution to a sustainable food system.

Food Security And Sustainable Food Systems

In this subject you will develop an understanding of the fundamentals of epidemiology and epidemiological study designs and research concepts. These will be of direct relevance to the role of food and nutrition in the prevention, causation and management of disease. Nutrition measurement techniques for the assessment of diet and body composition of individuals and populations will be covered in depth. You will cover sources of data on mortality and morbidity, measures of disease prevalence, incidence and risk, chance, bias and confounding variables of relevance to nutritional epidemiology. Standard parametric and non-parametric statistical techniques will be reviewed, and you will have the opportunity to use statistical software programs to analyse a population dataset.

Study eating patterns and measure how diet, body mass and types of food can prevent or contribute to disease. Discover how a diet rich in nutritional value reduces risks to human health, and helps people to live longer.

Nutritional Epidemiology and Research Skills

This subject provides students with detailed knowledge of how food processing and preservation impact on individual food components and the opportunity to translate their nutrition knowledge into a food product. Through a series of activities, students will critically examine the processes involved in producing foods for human consumption from raw ingredients, highlighting food production and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of the food. Students will work in groups and use user-centred design techniques to design or re-design a food product ready for sale in line with the Food Standards Code.

Dig into a satisfying food career where you control the quality, nutritional value, labelling and safety of food. Food scientists research, develop and analyse ways to prepare, process and preserve raw ingredients from paddock to plate.

Applied Food Science

In this subject, you will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. You will also develop an understanding of the principles of energy balance. You will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. You will also be introduced to simple techniques for measuring body composition of adults.

The food people eat, and the energy they store or burn off, shapes body size, fitness and health levels. Learn techniques to weigh up nutritional value, measure body mass, assess energy intake, and how to maintain a balanced and healthy diet.

Nutrition Fundamentals

In this subject students will build on knowledge gained in first and second year nutrition subjects. It discusses advanced topics in nutritional sciences focusing on the most recent nutrition research and current topics in the media, as well as emerging nutrition related issues. The subject also addresses nutrition&#39;s impact on health, chronic disease prevention and management.

Take a healthier approach to the study of nutritional science. Mark the role nutrients play in preventing diseases, aiding sports performance and extending people’s lifespans. Weigh up the social and cultural elements that affect how humans consume food.

Advances in Nutritional Science and Nutrigenomics

In this subject, you will develop an understanding of nutrition requirements and physiological changes across the lifespan: pre-conception, pregnancy and foetal development, lactation, infancy, childhood, adolescence, adulthood and ageing. You will also learn about food and nutrition dietary patterns across the different life stages. You will be able to combine prior nutritional and biosciences knowledge and skills to gain a more in depth understanding of human nutritional needs, and habits/practices/behaviours.

Learn how the human body grows and changes—from the womb through adulthood and during the ageing process. Notice how nutrition, eating patterns and habits affect people’s size, fitness levels, and quality and length of human life.

Nutrition Throughout Life

La Trobe University Undergraduate Nutrition Courses & Degrees | Open Universities Australia

Course results for La Trobe University Undergraduate Nutrition Degrees

Need help choosing a course?

Related searches

Keep track of your favourites

Create an account