Bachelor of Nutrition
The Bachelor of Nutrition equips students with the skills and knowledge required to excel in the community and public health nutrition sector.
Next Intake Monday 2nd March 2026
Campus Locations
Online only
Course Length
3 years full-time
Part-time options available
Payment Options
FEE-HELP available for domestic students
Upfront payment
Contact hours
From 6 hours per week (part-time)
The program is designed to align with Australia’s public health priorities, including addressing health equity, early childhood development, mental health, obesity prevention, and chronic disease management.
The curriculum is grounded in the social determinants of health, fostering an understanding of equitable, person-centred approaches to nutrition and healthcare. Students will develop critical expertise in areas such as cultural safety, dietary planning, health communication, and food policy advocacy. Advanced topics include maternal and child nutrition, sustainable nutrition practices, and equity in global food systems.
This program emphasises evidence-based learning and applied practice to prepare graduates for the challenges of public health nutrition. By integrating key concepts of policy, advocacy, and ethics, students will be equipped to implement innovative strategies, promote sustainable food systems, and advocate for healthier communities.
"Endeavour has exceeded my expectations in its course content and delivery. The tutorials and support and forums are so valuable, I’ve found if you have a question, reach out. It will always get answered."
Learning Outcomes
Apply knowledge of nutrition science to evaluate the physiological, biochemical, and molecular roles of nutrients in human health, disease prevention, and management.
Critically assess public health challenges related to nutrition and diet, utilising evidence-based research to address societal health disparities and promote equitable and inclusive nutrition practices.
Evaluate dietary patterns, food, and nutrient intake across individuals, groups, and populations, considering health promotion and disease prevention.
Understand and apply evidence-based approaches to assess nutritional needs and challenges across the lifespan, focusing on the role of diet in health promotion and disease management.
Design and implement nutrition strategies for diverse populations, integrating evidence-based approaches while considering cultural, social, and environmental factors influencing health behaviours.
Utilise digital literacy and relevant technologies to effectively analyse, interpret, and communicate nutrition information to health professionals, clients, and diverse audiences, fostering collaboration and health awareness.
Examine the interplay between nutrition, food systems, and sustainability, proposing solutions to mitigate environmental impacts, enhance food security, and promote global and local health.
Apply knowledge of policy, advocacy, and ethics to support public health nutrition initiatives and guide systemic changes for improved dietary outcomes.
Collaborate with interdisciplinary teams to address complex health challenges, demonstrating leadership, and a commitment to lifelong learning in professional nutrition practice.
Respect and integrate diverse perspectives, including those of Aboriginal and Torres Strait Islander peoples, in developing inclusive, socially, and culturally appropriate nutrition strategies that support equitable health outcomes.
Career Opportunities
Graduates will be skilled to pursue several career paths, including:
Community and Public Health Nutrition: Promoting healthy eating habits and nutrition education within communities to improve public health outcomes.
Health Promotion and Education: Developing and delivering programs to encourage positive health and nutrition behaviours across diverse populations.
Food Policy and Advocacy: Contributing to the development of policies that promote equitable access to nutritious foods and advocate for sustainable food systems.
Corporate and Workplace Wellness: Designing nutrition-based wellness programs to improve employee health and productivity.
Please note that the Bachelor of Nutrition does not meet the
professional accreditation requirements for graduates to practice as a Clinical Nutritionist or Dietitian.
Student and Alumni Profiles
Alumni Profile
Check out our interview with Nutrition alumna Gina Urlich.
Course Structure
The Bachelor of Nutrition is delivered 100% online.
Enjoy fully digitally structured learning, supported by our expert academics.
Book one-on-one consultations with subject specialists.
Study all your subjects at any time during the week within specified delivery periods.
Contact our admissions team for additional details on the delivery mode for each subject or download the course structure here.
This subject introduces students to human anatomy and physiology, chemistry and biochemistry starting with the cell, through the various levels of structural organisation of systems to the organism, as a whole. The integration of basic chemistry, cellular biochemistry, and metabolism into the cell function is discussed. Further, students are introduced to the structure and function of the skeletal, muscular, nervous, endocrine, immune, cardiac, respiratory, renal, reproductive, and integumentary systems.
This subject establishes an essential bridge between health science and nutritional medicine. Students are introduced to the fundamentals of human nutritional science, including the biochemical and physiological functions of individual macro- and micro- nutrients, the importance of nutrients in normal cell function, energy balance and metabolism and the consequences of deficiencies or excesses on human health. This subject explores the role of scientific research and its application in nutritional medicine practice. Foundations of Human Nutrition is essential to the further study of nutritional medicine where students will develop a deeper understanding of the role of diet and nutrition in restoring, maintaining, and promoting optimum health and wellbeing.
This subject brings together the disciplines of sociology and nutrition by drawing awareness to the complex influences upon food choices and dietary behaviours, examining the social determinants of health. Sociology of Food provides an understanding of the fundamental theories and sociological constructs to facilitate holistic practice within individual clients and associated communities. This subject builds on students’ knowledge and competency in understanding the barriers particular individuals and groups have regarding food choice. Students’ will explore and challenge their own personal experiences, attitudes, values, and beliefs related to food choices and behaviours. These learnings aim to enhance the students’ social and cultural competency to better meet diverse nutritional needs in client settings, as a clinical nutritional practitioner.
This subject will develop students’ knowledge of counselling skills and cultural competence relevant to complementary medicine health care. Students will explore the concepts of 'cultural competence and safety’ and a holistic person-centered approach as essential for working with individuals in a complementary medicine, community-based setting, and within a broader healthcare system. This subject will increase awareness of Aboriginal, Torres Strait Islanders and Indigenous peoples’ culturally sensitive histories and their contemporary ways of living, relevant to developing and providing appropriate healthcare services.
This subject is designed to build on the knowledge gained in Introduction to Human Biology (BIOA111) by providing the student with the principles of physiology that underpin natural medicine. Students will explore physiology of the human skeletal, muscular, nervous, endocrine, immune, cardiac, respiratory, renal, and reproductive systems. This subject also explores how these body systems are integrated to maintain homeostasis within the body in a coordinated manner. The study of systems physiology is fundamental to the development of student’s understanding of the normal physiological function. Being able to integrate the normal physiology of the systems provides a strong foundation for ongoing studies where students will develop a deeper insight into diseases that affect these systems.
In this subject, students will learn advanced counselling skills, and the theory and practice of the crisis intervention. Students will further develop their active listening, communication, engagement, and feedback skills, learning how and when to apply Solution Focused approach and Motivational Interviewing. The aim is to provide a formal accidental counselling training for students who are not trained to be counsellors with the opportunity for the students to: reflect on their own conditioned responses and further develop healthy professional and personal boundaries and a variety of self-care strategies while demonstrating compassionate, culturally safe, and effective accidental counselling techniques.
This subject introduces students to reflective inquiry and research methodologies in complementary medicine and health sciences. It covers research terminology, designs, and data analysis, alongside traditional practitioner knowledge. Students will explore clinical research, ethical considerations, and research literature related to therapeutic modalities. Emphasising personal values and motivation in research, the course highlights the importance of selecting appropriate methodologies and understanding the evidence produced. This foundational subject prepares students for further studies by building a strong foundation in research processes and reflective inquiry.
This subject introduces the skills for assessing clients’ diets and determining appropriate plans for modifying diet and food choices in individuals at different life stages. Building on knowledge from previous nutritional medicine and bioscience subjects, students explore nutritional assessment tools such as anthropometric measurements and dietary analysis software and learn principles for working with clients to assist them with implementing changes to their diets. The changing nutritional needs across the human lifespan are examined with reference to common conditions. This subject prepares students for clinical practice for the nutritional management of clients’ health.
Maternal and Paediatric Health and Nutrition focuses on the first 1,000 days and the critical influence of nutrition from conception through childhood. Students explore nutritional requirements during pregnancy, lactation, infancy, and adolescence, and evaluate strategies to address pregnancy-related concerns and support healthy development. The subject integrates population health perspectives, cultural and social determinants, and Australian healthcare frameworks to equip students to design effective, equitable interventions for mothers, infants, and children.
This subject examines pathology and disease states and their pharmacological management within contemporary healthcare practice. Students develop an understanding of key pathophysiological processes, including inflammation, hypersensitivity, autoimmunity, and immunodeficiency, as well as the mechanisms underlying bacterial, viral, and fungal infections and their pharmacological treatment. The subject explores disease states affecting the musculoskeletal/neuromuscular and gastrointestinal systems, with emphasis on pathophysiology, diagnostic investigations, and pharmacological management. Learning activities focus on the interpretation and analysis of signs, symptoms, and diagnostic information to support informed professional reasoning. Upon successful completion, students will demonstrate understanding of disease mechanisms and pharmacological treatments appropriate to Year 2 undergraduate study.
This subject builds on biochemistry knowledge to examine how nutrients affect metabolic processes in the human body. Students explore the clinical impact of macro and micronutrients on biochemical pathways to address physiological dysfunction. They integrate knowledge of food sources and nutrient imbalances with clinical signs and symptoms, contrasting normal and dysfunctional metabolic states. The course covers biological oxidation, microbiome dysbiosis, epigenetics, and their roles in disease. Students study liver detoxification, neurotransmitter synthesis, antioxidant mechanisms, inflammation, immune responses, and mitochondrial function. This subject enhances understanding of clinical nutrition and diet therapy, while developing research skills for future nutritional medicine and clinical practice
Students develop the practical skills required to conduct safe and effective nutrition consultations. The subject covers interviewing techniques, clinical information gathering, anthropometric and dietary assessment, and critical interpretation of client data. Emphasis is placed on building professional communication skills, maintaining ethical practice, and applying foundational clinical reasoning to support person-centred nutrition care.
Diet and Disease examines how nutritional factors contribute to the development, progression, and management of health conditions across body systems. Students explore the relationships between diet, biochemical imbalance, inflammation, digestive function, endocrine health, and chronic disease risk. The subject develops capability in interpreting clinical and laboratory information alongside dietary assessment to inform safe, evidence-based nutrition recommendations.
Health & Nutrition in Weight Management investigates the biological, behavioural, and social factors that contribute to weight-related challenges across diverse populations. Students examine the roles of genetics, metabolism, stress, culture, and environment, and evaluate evidence-based strategies for healthy weight management. The subject emphasises nutritional assessment, behaviour-change principles, and public health tools, preparing students to design practical, holistic, and sustainable weight-management interventions.
FNHW201 develops students’ understanding of the cultural, historical, and social factors that shape the health and wellbeing of Aboriginal and Torres Strait Islander Peoples. The subject explores colonisation, intergenerational impacts, cultural identity, community strengths, and determinants of health. Students learn how to apply culturally safe, respectful, and strengths-based approaches when engaging with First Nations communities and gain insight into how health professionals can contribute to improved, self-determined health outcomes.
Connections between what people eat, how they feel, and how they behave are the focus of this subject. Students explore the bidirectional relationship between nutrition and mental health, the psychological and social influences on eating behaviours, and behaviour-change theories. They learn to design evidence-based strategies and resources that support sustainable nutrition-related behaviour change.
Equity in Global Nutrition and Food Systems investigates how social, cultural, economic, and environmental forces shape access to nutritious food worldwide. Students explore governance, sustainability, food security, and the impacts of climate change and globalisation on vulnerable populations. The subject focuses on evaluating policies, analysing inequities, and proposing sustainable, justice-oriented solutions.
Nutritional Research extends students’ understanding of advanced nutrition science by integrating knowledge from physiology, nutritional biochemistry, pathophysiology, social sciences, and public health. The subject explores emerging evidence and mechanistic research in nutrition, enabling students to critically evaluate dietary approaches, foods, nutraceuticals, and phytochemicals. Students strengthen their research literacy and learn to apply evidence-based thinking to inform decision-making for the prevention and management of disease in individuals and communities.
Metabolic Regulation deepens students’ understanding of how human metabolic pathways function and adapt in health and disease. The subject examines mechanisms of metabolic control, nutrient utilisation, and alterations seen in obesity, malnutrition, and endocrine disturbance. Students learn to assess metabolic function and apply evidence-informed strategies to support nutritional case management.
Health Promotion, Implementation and Evaluation centres on empowering individuals and communities to improve health outcomes. Students examine theories, frameworks, and ethical considerations underpinning health promotion and learn to design, implement, and evaluate practical interventions. Emphasis is placed on research skills, communication, project management, and reflective practice.
Community Public Health Nutrition examines the systems, issues, and competencies required to improve nutrition at a population level. Students engage with monitoring and surveillance, program planning, implementation, evaluation, advocacy, and communication. Key topics include food security, sustainability, nutrition transitions, and culturally informed public-health approaches
Contemporary Issues in Nutrition equips students with the skills to critically interpret nutrition information in an increasingly complex media and public health landscape. Students analyse dietary intake, food labelling, and nutrition claims using scientific principles, and learn to identify misinformation and evaluate the credibility of supplements, advertisements, and popular nutrition trends. The subject focuses on translating nutrition science into practical, evidence-based guidance for individuals and communities, preparing students to communicate clearly, challenge misconceptions, and advocate for best practice in diverse professional settings.
Food Policy and Advocacy offers students a comprehensive foundation in how food policies are formed, evaluated, and influenced across local, national, and global contexts. The subject unpacks public health, equity, sustainability, and food-system impacts, while developing students' abilities to critique policy, communicate effectively, and design evidence-based advocacy strategies.
Planetary Health, Sustainability and Nutrition explores the relationship between nutrition, environmental systems, and the global sustainability agenda. Students examine food-system impacts, sustainable dietary frameworks such as the EAT–Lancet diet, and environmental challenges tied to food production. Practical tools and behaviour-change strategies are developed to integrate sustainability into personalised and public nutrition advice.
Additional Course Options
Diploma of Health Science
Gain foundational knowledge of biological and social sciences. Choose from electives available in Nutrition & Naturopathy.
Bachelor of Health Science (Naturopathy)
Naturopathy is a whole medical system combining theory (philosophy and principles) and practice that uses an array of natural therapies to support healing and maintain health.