Nutritionists are scientists who attain, maintain and promote the health of the public through nutrition research, communication of nutrition information or public health forums. Dietitians are specialist nutritionists who, in addition to these research and public health roles, are accredited to work with individuals and groups to help improve their health outcomes and quality of life. This occurs in settings such as the community, hospitals, private practice, research, and food service. You will undertake clinical experience in general and specialist hospitals in local, regional and rural areas, as well as in a variety of community and industry settings.

This course is designed to meet the core fields of competency, including the key areas of professional practice, improving nutrition outcomes for individuals, groups and communities, critical thinking and evidence-based practice and collaboration with stakeholders. These skills can then be applied to all areas of practice including clinical dietetics in hospitals and private practice, community and public health nutrition, food service systems management, and research.

A Bachelor degree of at least 3 years’ duration from a recognised tertiary institution. Pre-requisite content must include content in human biosciences, food and nutrition, taught in an evidence-based paradigm. Human Biosciences and Food and Nutrition Science must include:

1. Chemistry (0.25 EFTSL) followed by Biochemistry (0.25 EFTSL – typically two subjects at second year level or higher and must include metabolic biochemistry and laboratory practicals);
2. Human Biology (0.25 EFTSL) followed by Human Physiology (0.25 EFTSL – typically two subjects at second year level or higher and must include systems physiology including laboratory practicals); and
3. Nutrition science scaffolded across years of study (0.5 EFTSL – typically four subjects at different year levels across the degree)
4. Statistics – preferably biostatistics