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

If you’d like to pursue a career that makes a meaningful difference, La Trobe&#39;s Bachelor of Food and Nutrition gives you everything you need to pursue your dream career in health and nutrition.Australia’s only fully online, undergraduate nutrition degree that meets the Nutrition Society of Australia guidelines. It has been designed by leading nutrition experts to give you a comprehensive understanding of food and nutrition science.You will have the opportunity to choose from electives in an area you&#39;re passionate about, such as sports nutrition, food science, nutrition research, entrepreneurship, gastronomy, nutrigenomics and more. Electives are a mixture of online and on campus.The Bachelor of Food and Nutrition is a pathway into La Trobe&#39;s Master of Dietetic Practice. Upon completion of your Master&#39;s degree, you may be eligible for accreditation with Dietitians Australia as a Provisional Accredited Practising Dietitian (APD).You&#39;ll learn:<ul><li>Health and nutrition<ul><li>Understand the major food sources and the functions of macronutrients and micronutrients in health and disease.</li></ul></li><li>Chemistry fundamentals and food chemistry<ul><li>Understand the chemistry of the human body. Explore the structure and function of food. Learn key methods for analysing the nutritional composition of foods.</li></ul></li><li>Physiology and biochemistry<ul><li>Learn about systems physiology, including the nervous system, muscle tissue and the cardiovascular system. Understand nutrient metabolism and the function of biological systems at the molecular level.</li></ul></li><li>Nutritional epidemiology<ul><li>Understand the fundamentals of nutrition research epidemiology. Learn how food and nutrition are linked to disease in communities.</li></ul></li></ul>Additional Information: In this course you will be required to complete cooking and food science practicals/assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

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 Human Physiology

Introduction to Nutrition

Individual Determinants of Health

Culture, Health and Healing

Biosciences Technology and Society

Drugs, Governance and Modern Society

Empires, Power and the Modern World: Food as History

Social Determinants of Health

In this subject, you will first be introduced to concepts fundamental to the understanding of Human Physiology such as the organisation of the human body, homeostasis, basic cell structure and function, body fluids and the movement of molecules within body fluid compartments. The basics of nervous system and endocrine system function in the context of physiological regulation and homeostasis will then be explored. This information will provide the foundation for the study of major organ systems of the body including the muscular, digestive, cardiovascular, immune, respiratory, renal, and reproductive systems. This subject will also include content on metabolism of nutrients and acid-base homeostasis.

Map the complex architecture of the human body and learn how it’s organised and structured. Navigate the journey of the smallest cell to the largest organ. Observe how the body performs and adapts, responding to stress and disease to maintain life.

In this subject you will study the major food sources and the functions of macro-nutrients (protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). 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 will be explored. You will also be introduced to the Australian Dietary Guidelines 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 develop the foundation knowledge for working with individuals in health and human services settings. You will learn how particular characteristics and actions of an individual impact on health and welfare outcomes. You will be: (i) presented with frameworks, including a developmental perspective, for understanding how the characteristics and actions of individuals impact on health outcomes; (ii) provided with foundation knowledge for understanding how individuals present in, and progress through, health settings; and (iii) review theoretical approaches to producing individual change in health and well-being settings.

Learn how different characteristics, including intelligence and personality, impact on people’s health and welfare. Study fundamental health psychology theories and concepts, and their application in the social services and healthcare sectors.Learn about the human lifespan—the health and behaviour of newborns to the elderly in real settings.

In this subject, students will continue with the study of anatomy and physiology and apply the concepts of human structure and function introduced in HBS101, to the musculoskeletal and nervous systems. Anatomical principles and terminology will be applied to relevant body systems and the concept of integrated function of multiple systems in one body region, the trunk, will be introduced.Please note: this subject was previously known as Human Biosciences B.

Explore the complex structure of the human body and learn what fuels its functions and performance. Discover how muscles, bones and the nervous system work together to optimise the body’s strength and agility for survival.

Introduction to Anatomy

In this subject you will be introduced to essential skills for evidence-based practice in the field of human nutrition. A systematic 5 step approach will be used to build basic skills in formulating answerable questions, searching for relevant research articles, critically appraising the evidence and evaluating the rigour of the evidence. You will develop a basic understanding of of descriptive and inferential statistics, assessment of research outcomes and the strengths and limitations of key research designs and contemporary challenges of research in human nutrition. The focus is on the types of research that answer questions about the effectiveness of interventions, and about human experience and meaning and being able to interpret these. You will also consider the complex interaction between social, economic and environmental influences in the field of nutrition science.

Master ways to apply evidence-based practice in human nutrition. Develop skills for interpreting and evaluating evidence and managing constraints.You’ll explore social, economic and environmental factors that challenge and influence your thinking.

Research and Evidence in Practice

In this subject, you will gain knowledge and skills that are needed to: develop answerable practice-related questions; develop and implement complex and comprehensive database searches to acquire and apply evidence that is relevant to practice related questions; appraise the strength of evidence acquired and reflect on your own performance in applying the answer to practice. During the course of this learning, you will begin to develop an understanding of research processes and, thereby, develop &#39;research literacy&#39; as an essential tool for health practice and for the utilisation of research evidence in practice. Relevant aspects of research methods are introduced, and you will acquire knowledge relating to the selection and use of measures and/or tests that are used in research and in practice in your discipline.

Gain skills to research, develop and refine practice-related questions. Create database search systems to find and use evidence. Assess the strength of evidence in practice. Consider and measure performance as an evidence-based practitioner.

Integrating Evidence into Practice

In this subject you gain knowledge in systems physiology, including the nervous system, muscle tissue, endocrinology and the gastrointestinal system. We will discuss how the nervous system controls body systems, focusing on the electrical transmission of information and how this is modulated. Our focus then shifts to muscle tissue and the mechanisms involved in skeletal muscle contraction, force generation and fatigue. You will gain a detailed understanding of the endocrine system and how it is responsible for controlling many of our bodies daily functions and metabolism. The semester concludes focusing on the gastrointestinal systems where you will gain an understanding of the mechanisms surrounding food digestion and nutrient absorption. Please note: This subject was previously known as Human Physiology Theory A.

Get to know the nervous, muscular and cardiovascular systems and how they interact to keep the human body alive and thriving. Master critical skills to solve problems that affect or change the way the body operates and behaves.

Advanced Systems Physiology A

In this subject, you will explore various nutrition-related career pathways and you will learn workplace specific problem-solving skills and professional communication to enhance your employability.

Employability In Nutrition

In this subject students will develop detailed knowledge of how scientific manipulations of food impact on individual food components. 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. Through the development of a food product suitable for sale students will apply their knowledge of food safety, food production on a medium-large scale, sensory analysis, food labelling law, the development of standard costed recipes and nutritional analysis of recipes. Students will translate food science for consumers through development of a food label with supporting marketing and publicity materials. Please note: this subject was previously known as DTN402 Applied Food Science.

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 informed understanding of the many factors influencing food, food use and food habits for individuals, communities and populations. These will include personal, social, cultural, environmental, economic and political factors. Through readings and media, discussion and assignments, you will review cuisines from a variety of cultures and the effects of multiculturalism on Australian culinary culture. An understanding of how the role of food has changed from ancient times to present day will be developed, and you will be introduced to monitoring and surveillance data used to understand factors influencing patterns and trends in food consumption worldwide.Please note: This subject was previously known as Food and Societies.

Unwrap the rich relationship people have with food and what influences food use, choice and preferences. Learn how the role of food has transformed in society. Understand why people are impacted by trends, and need to know where their food comes from.

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