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Nutrition and Dietetics

Learning outcomes

The Master of Nutrition and Dietetics provides professional education for dietitians/nutritionists and is a 2-year full time program. It builds on major concepts from the study of human biochemistry and physiology, nutrition science and food science to discuss the roles of nutrients, foods and dietary patterns in health and disease.

The program includes all the units of study to ensure dietetics competence can be reached including public health, medical nutrition therapy, food service management, communication, business management, and research and evaluation. The units of study are supervised by a Program Committee in Nutrition and Dietetics, chaired by the Head of School.

Graduates of the Master of Nutrition and Dietetics are eligible to apply for admission to a research degree (Doctor of Philosophy). The Master of Nutrition and Dietetics is currently accredited by the Dietitians Australia (DA).

A graduate of this program is eligible to become a full member of DA and to join the Accredited Practising Dietitian (APD) Program. The University is required to maintain a current accreditation status as outlined in the accreditation process available on the Dietitians Australia (DA) website.

Contact and further information:

Program Director: Associate Professor Anna Rangan

Graduates of the Master of Nutrition and Dietetics will:

No. Course learning outcome
1 Exhibit a broad and coherent body of knowledge of the biological and biochemical sciences within the context of nutrition and dietetics and integrate core concepts and principles across disciplines.
2 Articulate the methods of science and explain why current knowledge is both contestable and testable by further inquiry.
3 Attain high-level disciplinary skills and knowledge, ensuring work readiness for employment in a diverse range of nutrition and dietetics environments, including entrepreneurial endeavours.
4 Critically analyse and solve problems by gathering, synthesising and critically evaluating information from a range of sources.
5 Select and apply practical, conceptual and/or theoretical techniques or tools in order to formulate and model problems or conduct an investigation.
6 Critically appraise and apply evidence-based approaches to the discipline of nutrition and dietetics.
7 Be effective communicators of reasoning, results, information, or arguments in science, nutrition and dietetics, to a range of audiences, for a range of purpose, and using a variety of modes, utilising behaviour change techniques and marketing strategies to positively influence health outcomes.
8 Translate foundational and leading-edge food and nutrition science into practical recommendations to facilitate change in attitudes and behaviours to improve health for individuals, groups and populations.
9 Create knowledge and conduct innovative research to solve significant global health issues and societal problems.
10 Demonstrate professionalism, life-long learning, ethical practice, effective collaboration and teamwork across interdisciplinary settings.
11 Effectively interact with people across diverse cultures through appreciation of cultural values and beliefs surrounding food and diet.
12 Advocate on behalf of individuals, groups and the profession to inspire and positively influence the wider political, social and commercial environment in the context of nutrition and dietetics.