Note: Students will not be admitted directly into this course in 2016. Instead students will be admitted to the Bachelor of Nutrition Science Scholars Program with the potential to transfer to the Bachelor of Nutrition and Dietetics (Honours) at the end of their second year.
Growing awareness of the link between diet and health is pushing dietitians to the forefront of health care. Research also shows how the right diet can help treat diseases, enabling dietitians to play an important role in the care of people with illness. This course prepares graduates with the professional and personal qualities required to be outstanding dietetic practitioners in a wide variety of such workplace settings. Integrated academic components and clinical practice offer a range of major studies in clinical nutrition, population health, research and food services management, giving you many career options.
The first half of the course is studied mainly on-campus, and the second half provides hands-on practical experience in a range of healthcare and research settings including hospitals, community health and local government setting and involving clinical, food service, community nutrition and public health functions.
This course has a strong foundation in nutrition covering the scientific basis of nutrient requirements and healthy eating, intertwined with practical elements such as assessing dietary intake, food chemistry and composition, and the complex regulatory requirements relating to food. The latter years focus on clinical practice, including dietetic assessment practices and case management and the development of research skills for professional practice.
You will learn from researchers who specialise in diverse areas including dietary intake and metabolism, public health nutrition, functional foods, sports nutrition and exercise science, body composition, hunger and satiety. Laboratory and practice based research takes place in the newly developed Be Active Sleep Eat (BASE) complex at Notting Hill, fully equipped with state of the art research equipment, and run by highly qualified and experienced investigators. Our facilities feature a commercial kitchen, exercise and fitness studio, phlebotomy room, sleep laboratory, body composition, metabolic testing and anthropometric suites plus consulting rooms.
The course is accredited by the Dietitians Association of Australia and meets its national competency standards for entry-level dieticians. Graduates are eligible to become Accredited Practicing Dietitians.
Monash University has developed a new two year Master of Dietetics. The process for full Dieticians Association of Australian (DAA) accreditation of the new Masters has begun but it is a rigorous and lengthy process, not expected to be completed until 2017. The University's aim is to achieve accreditation prior to graduation of the first cohort of Scholars. All inquiries regarding the progress of the program's accreditation review should be directed to the Monash University Dietetic Program Coordinator.
Students admitted to the Bachelor of Nutrition Science Scholars Program will have the following potential outcomes:
- Immediate enrolment as Scholars in the Bachelor of Nutrition Science. If the Masters of Dietetics is accredited by the DAA by the end of 2017, Scholars who complete the Bachelor of Nutrition Science with an average grade of Credit or above are guaranteed entry into the Master of Dietetics in 2019 (supported by CSP or equivalent) with subject credits that mean the Masters may be completed in 1.5 years full time. Graduates of this combined 4.5 year program will be awarded a Bachelor of Nutrition Science (Scholars Program) and the DAA accredited Master of Dietetics.
- If the Master of Dietetics is not accredited by the DAA by the end of 2017, Scholars will be transferred to the Bachelor of Nutrition and Dietetics, a 4 year DAA accredited course, at the end of 2017. Graduates of this 4 year program will be awarded the DAA accredited Bachelor of Nutrition and Dietetics (Honours).
Students who do not qualify for the scholars' program may be offered admission to the Bachelor of Nutrition Science and, as graduates, will be eligible to compete for entry into the 1.5 year Masters in Dietetics.
These course outcomes are aligned with the Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate AttributesAustralian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes (http://www.monash.edu/pubs/handbooks/alignmentofoutcomes.html).
Upon successful completion of this course it is expected that graduates will be able to:
- fulfil (and potentially surpass) the National Competency Standards for Entry Level Dietitians as defined by the Dietitians Association of Australia (DAA) 2009 and apply professional, safe and ethical conduct as outlined in the DAA Code of Professional Conduct
- integrate and utilise associations between nutrition and health and disease to the practice of nutrition and dietetics for the health of populations as well as individuals
- integrate advanced food knowledge and food skills into their professional practice
- independently demonstrate initiative, creativity and responsibility in the application of quality research principles and methods within the science and practice of nutrition and dietetics
- demonstrate flexible and appropriate oral and, written communication skills, including the ability to present coherent argument, critical enquiry, negotiate effectively and conflict management with peers, professionals, clients and the public
- demonstrate the ability to work effectively and flexibly with a diverse range of people and function well within teams across a range of settings
- demonstrate cultural competence, reflective practice empathy and compassion showing concern for issues of equity, equality, humanity and social justice
- advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition
- describe the social, ethical, economic, political and environmental context of food and eating, nutrition, health and illness and psychological wellbeing, and delivery of care
- practice using a client-centred approach, respecting the right of clients and support networks to collaborate in decision-making.
Students must refer to the information available on the special requirements outlined below. It is the responsibility of the student to ensure they have the correct documentation.
Students must have a current Police check regarding their suitability to undertake placements. Refer to the faculty's police checkspolice checks (http://www.med.monash.edu.au/current/police-checks.html) webpage.
Working with Children checks
Students must have a current Working with Children check regarding their suitability to undertake placements. Refer to the faculty's Working with Children checksWorking with Children checks (http://www.med.monash.edu.au/current/wwc-check.html) webpage.
Immunisation and infection requirements
In accordance with the National Health and Medical Research Council recommendations, this course requires that students comply with the faculty's Immunisation and vaccination policy and proceduresImmunisation and vaccination policy and procedures (http://www.med.monash.edu.au/current/immunisation/). These are designed to provide maximum protection against the increased risk of some vaccine preventable diseases for students, patients and workers in a health care setting.
This policy, and the associated procedures require that students have certain specified vaccinations, and have their blood borne virus status determined, before they commence a clinical placement. Students who have not complied with this policy may not be able to undertake clinical placement, with the attendant academic consequences.
Prospective students are provided detailed information on the effect of blood borne virus infection on the scope of practice of health care workers. Students who test positive to a blood borne virus (including HIV, Hepatitis B and Hepatitis C) will be required to consult a specialist medical practitioner approved by the faculty to provide advice on any necessary restrictions on work practices to protect patients and others from infection.
Professional practice units
This course requires students to undertake off-campus supervised practice placements in the third and fourth year at which attendance is mandatory. In the practice setting students apply theory to practice under supervision. Placement may occur in metropolitan or rural settings. Where a student''s skill or knowledge is found to be inadequate, access to the placement component of the unit will be denied. A student may be withdrawn from a practicum if required skills, knowledge and professional behaviour are deemed inadequate, or on other grounds deemed appropriate by the head of school.
Students are responsible for all travel and accommodation expenses during clinical placement.
This course comprises 192 points of specified study.
The course provides an interdisciplinary approach to the maintenance of health and prevention of disease. It is structured in themes to develop your personal/professional capabilities and your knowledge about public health and nutrition, nutrition fundamentals of health and disease, and food science. The themes are drawn together in dietetic research and practice in the final semester.
Part A. Personal development and professional practice
Through these studies you will develop your understanding of the roles, responsibilities and expectations of nutrition professionals and the personal and professional attributes needed in the workplace. These include communication, critical thinking and reflective practice. You will also learn about research methodologies and the application of research to the field of nutrition.
Part B. Determinants and influences of public health and nutrition
The focus of these studies is on a population view of nutrition and disease, the social determinants of health, the application of epidemiology and statistics in the assessment of disease risk in populations and the outcomes of nutrition interventions. You will consider the broad context of public health, for example, food sustainability, advocacy and program evaluation.
Part C. Nutrition fundamentals of health and disease
These studies develop the concepts underlying human nutrition including the physiology and chemistry of the human body in growth and development and the impact of dietary intake on cellular and metabolic processes. You will learn about the role and function of macro and micronutrients essential for human health and the role of diet, physical activity and human behaviour in the causation and treatment of chronic diseases.
Part D. Food: from science to systems
These studies provide the foundation scientific knowledge for you to become an expert in the area of food - from the cellular scientific makeup and composition to food microbiology, food regulations and standards. This is coupled with skill-based acquisition where you will analyse the diversity of food and eating practices, assess nutritional status and evaluate the food supply, with application to nutrition practice.
Part E. Elective study
This elective will enable you to further develop your knowledge of nutrition science or to select a unit from across the university in which you are eligible to enrol.
All students must complete 192 points.
The course provides is structured through theme studies in: A. Personal development and professional practice; B. Determinants and influences of public health and nutrition; C. Nutrition fundamentals of health and disease; and D. Food: from science to systems. Units are clustered under themes that show the main emphasis of the unit, however, most units address more than one theme and almost all address theme A. Refer to the course map for course progression advice.
Units are six credit points unless otherwise stated.
Years 1 and 2
These studies are in common with the Bachelor of Nutrition Science.
Part A. Personal development and professional practice (12 points)
- NUT1001 Personal and professional perspectives in nutrition
- NUT2002 Applied research methods in nutrition
Part B. Determinants and influences of public health and nutrition (12 points)
- NUT1002 Evaluating the evidence: nutrition and population health (12 points)
Parts C./D. Nutrition fundamentals of health and disease/Food: from science to systems (66 points)
- NUT1101 Science foundations (12 points)
- NUT2102 Food: science, composition and skills (12 points)
- NUT1010 Introduction to nutrition science
- NUT1102 Food science
- NUT2001 Health across the lifespan (12 points)
- NUT2103 Integrated science systems (18 points)
Part E. Elective study (6 points)
The elective unit may be chosen from the faculty with those with prefixes NUT, BND, xxx being most appropriate. Refer to the index of units by code in the current edition of the Handbook. It may also be chosen across the University so long as you have the prerequisites and there are no restrictions on enrolment in the units. The unit may be at any level, however, no more than 60 points at level 1 may be credited to the Bachelor of Nutrition Science/Bachelor Of Nutrition And Dietetics (Honours).
Years 3 and 4
Parts A., C. and D. Professional practice integrated with nutrition fundamentals and food science
- BND3101 Evidence based case management (12 points)
- BND3102 Introduction to dietetics practice (12 points)
- BND3202 Food for dietetic practice (12 points)
- BND3302 Dietetic practice 1 (12 points)
- BND4102 Practice and research in dietetics (12 points)
- BND4402 Dietetic practice 2 (12 points)
B. Determinants and influences of public health and nutrition (30 points)
- BND4082 Improving population nutrition
- BND4092 Practice and research in public health nutrition (18 points)
You may exit with M2001 Bachelor of Nutrition Science after successfully completing the first two years of this course and the appropriate third year units of that course.
Progression to further studies
Students completing this qualification are eligible for admission to an expert master degree course with only one year to complete.