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Study 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 Nutrition

Empires, Power and the Modern World: Food as History

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 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.

Society, Food Habits and Consumption

The food you eat is not just a matter of taste. It is the product of histories of imperialism, global trade and commerce, and industrial and scientific revolutions; it tells a story of cultural change and exchange. In this subject, we study global histories of food from the age of empires to the modern world. We will trace commodity chains for products such as chocolate and tea from agricultural production, through industrial manufacture, to retail, marketing and consumption. Along the way we will explore topics including slavery, Indigenous and ethnic food encounters, kitchens and modernity, adulterated food, and wartime food supplies. Through investigating political, legal, economic and cultural histories of food in global and local contexts, you will discover and debate key concepts including gender, class, race and power. You will bring historical understanding to the urgent question of food sustainability.

﻿In this subject you will be able to advance your food skills by translating your skills and complex knowledge of nutrition science, public health principles and food systems into recipes and dishes for diverse populations using a variety of food and cooking techniques. You will also reflect on your food knowledge and food skills and how they impact on your current and future practice. This subject is delivered in a blended mode including online learning and a week-long block of intensive practical classes in a commercial kitchen in Melbourne.

Mix curiosity of culinary traditions with an understanding of modern techniques—cook it up in the kitchen, creating exciting flavours and drawing on ethnic food trends. Journey through world cuisines and see the impact of migration on Australian cooking.

Advanced Food Skills

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 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.Please note:  this subject was previously known as DTN404 Nutritional Epidemiology and Research Skills

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

Please note: this subject was previously known as DTN403 Nutrition Education for Adults.This subject focuses on how to interpret the nutrition priorities of target audiences, understanding their educational needs and use learning and education principles and science translation approaches to translate nutrition science for everyday audiences. Using the Program Management Cycle, you will systematically approach nutrition education and develop a suite of nutrition education resources for specific community groups. This is a practical skills subject that supports your development and delivery of nutrition information for the benefit of community members.

Prepare for a career rich in sharing nutrition information. Learn how people’s lifestyles and the food they eat impacts on the quality and length of life. Then, transform your learnings into sessions with materials, customised to your varied audiences.

Nutrition Education for Adults

In this subject, you will develop an understanding of the relationships between nutrition and disease. You will explore key diseases in which nutritional factors have a role in the aetiology (as a platform for future studies in the prevention and management of nutrition-related diseases). You will consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.Please note: This subject was previously known as Nutrition and Disease.

Study the relationship between diet, health and disease. Analyse why food low in nutrition causes health conditions and reduces energy and performance. Discover how bacteria in food spreads, and find ways to prevent and manage diet related disease.

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