Course Curriculum

The required subjects for this program comprise a total of forty credit points and are designed to provide students with a comprehensive foundation in nutrition and dietetics. The first subject, Nutrition and Food Science, introduces students to the fundamental principles of food composition, chemistry, and the role of nutrients in maintaining health, establishing a solid scientific basis for further study. Nutrition Assessment and Diagnosis equips students with the skills to evaluate and interpret nutritional status in individuals and populations, enabling accurate identification of dietary needs and potential health risks.Nutrition Communication and Behaviour focuses on developing effective communication strategies and behavioural approaches to support dietary change and health promotion. This subject emphasises counselling techniques, group education, and the use of technology and media to engage and influence diverse audiences. Finally, Nutrition Issues and Priorities addresses current public health nutrition challenges, including global and local food security, dietary patterns, and policy considerations. Students gain an understanding of how social, cultural, and environmental factors impact nutrition and health outcomes, preparing them to apply evidence-based approaches in both clinical and community settings.Together, these required subjects provide a balanced mix of scientific knowledge, practical skills, and professional competencies. By completing these forty credit points, students develop the ability to assess nutritional needs, communicate effectively, and understand the broader public health context of nutrition, laying the groundwork for advanced studies or professional practice in dietetics, public health, and related fields.