Diploma of Health Science

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.

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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.

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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.

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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.

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In Medicinal Food Science, students explore the therapeutic potentials of various whole foods through the examination of natural chemical constituents and the potential effects on health outcomes. This subject also introduces students to the theory and practice of food-based science. Students are encouraged to explore, present and analyse methods of food preparation and cooking, as well as cultivation and storage practices. Medicinal Food Science provides a foundation for later subjects where nutrition and diet therapy are discussed and applied in more depth.

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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.

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This subject provides an overview of the historical and philosophical foundations of traditional whole medical systems, tracing their evolution from ancient times to the present. This subject will examine how social, cultural and political factors have shaped healing practices alongside advancements in anatomy, philosophy and other sciences, including contemporary naturopathy. By exploring the philosophy of health, students will gain essential insights into the principles guiding naturopathic practice, fostering a deeper understanding of this, the unique role of naturopathy within modern healthcare, and the philosophical commonalities and distinctions of naturopathy when compared with other health disciplines.

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This foundational herbal medicine subject introduces students to the study of plant medicine via an exploration of botany and herbal manufacturing. Through an understanding of basic plant morphology, botanical terminology, taxonomy, and nomenclature, students learn to recognise micro and macroscopic physical characteristics of plants, identify plant specimens, and describe relationships between plants and their environments. Students learn the theory and practice of herbal manufacturing and gain experience in the preparation of plants used in the practice of herbal medicine. Additionally, students are introduced to the legislative and regulatory frameworks that govern the manufacture and sale of botanical medicines in Australia. This subject serves as a foundation for the study of herbal pharmacy and pharmacology, materia medica and therapeutics.

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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.

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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.

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