BHN Bachelor of Human Nutrition - Flinders University

Overview

The Bachelor of Human Nutrition requires 3 years of full-time study. The course is offered by the College of Nursing and Health Sciences.

Course offerings

Bedford Park

Courses / qualifications may not be offered in all locations and modes each year. For more information on Mode of Delivery, visit Mode definitions

Student guidance

Study planner

Program of study overview

Program of study notes

This Program of Study serves as a suggested study plan. When core topics are offered in both halves of the year, students may enrol in these topics in either half of the year as long as requisites are met.
Completion of the Dietetics Minor includes MMED2932 Integrative Human Physiology and MMED3933 Biochemistry of Human Disease which are prerequisite topics for applying to the Master of Nutrition and Dietetics. A minimum GPA of 5.0 is also required to apply for the Master of Nutrition and Dietetics. Completion of this minor and topics does not guarantee entry into the Master of Nutrition and Dietetics. It provides students with the necessary prerequisite topics for admission via competitive entry (SATAC).

Program of study
108 Units

Year 136 Units

Core36 Units

First half18 Units

Second half18 Units

Year 236 Units

Core27 Units

First half18 Units

Second half9 Units

Option9 Units

Year 336 Units

Core27 Units

First half13.5 Units

Second half13.5 Units

Option9 Units

Minor

Admission requirements

Admission requirements

Special requirements

English Language requirements

Aims

The course aims to produce graduates who can deliver quality nutritional practice within a wide range of settings including nutrition, public health, health education or health promotion.

Learning outcomes

On completion of the course you will be able to:

Undertake nutrition practice in a range of settings including public health and health promotion

Apply understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities

Show proficiency in various aspects of communication including group work, oral and written communication

Demonstrate independent learning and reflective practice skills to allow capacity for self-evaluation and management that is strategic and focuses on quality nutrition practice

Contribute to interdisciplinary approaches to the promotion of nutritional health and well being

Exhibit skills to practise within the scope and potential of the discipline of nutrition

Display professionalism and a commitment to the nutrition discipline including individual and collective professional development

Promote informed and critical questioning and thinking

Student progression rules

The award of a grade of Fail (F) in the same topic on more than one occasion or failure to complete the award within seven consecutive years may constitute prima facie evidence of unsatisfactory progress for the purposes of the University's Policy on Student Progress.