Prepare to become a professional who can interpret and translate scientific knowledge into practical information to help people improve their health through diet. You will gain knowledge about the nature, management and prevention of diet-related diseases, and the social and psychological factors that influence what people eat. What you will study First year A typical first year may include: core topics in molecular basis of life; how your body works; Indigenous health for health sciences; food systems; nutrition, physical activity and health; and chemistry for the life sciences study of chemical structure and bonding or general chemistry an elective topic. Second year A typical second year may include: core topics in biochemistry, human physiology, integrative human physiology, biochemistry of human disease, nutrition across the life cycle, food products and preparation, and individual, social and environmental perspectives on food consumption an elective topic. Third year A typical third year may include: core topics in the fundamentals of nutritional epidemiology, the role and function of nutrients, the nutrition care process, communication and nutritional counselling, clinical nutrition and dietetics, public health and community nutrition, and food service and professional practice. Honours year A typical honours year may include: core topics in theory and practice of food service, and research methods and skills in evidence-based nutrition practice independent studies in nutrition and dietetics a clinical placement a community/public health placement an honours research project in nutrition and dietetics for those accepted into the honours program. Your career The degree prepares graduates to work as professional nutritionists and dietitians in a range of settings. Potential occupations include: clinical dietitian sports nutritionist consultant and private practitioner dietitian working in rehabilitation community health nutritionist diabetes educator food industry nutritionist. Potential employers include: hospitals community health centres private practice and consultancy food industries research institutions