The Master of Nutrition and Dietetics is a 72-unit full-time coursework program which is offered by the Faculty of Health Sciences.
The course equips graduates to meet the entry level competency standards specified by the Australian professional accrediting body, the Dietitians Association of Australia (DAA).
Admission requirements
Applicants must normally hold an approved Bachelor degree or an equivalent qualification which includes:
- at least the equivalent of 13.5 Flinders units across the course of their undergraduate program in human nutrition and food science topics in the areas of basic nutrition principles, life-cycle nutrition and food science
- at least the equivalent of 9 Flinders units in human biochemistry topics studied at second year level
- at least the equivalent of 6 Flinders units in human physiology topics studied at second year level
- a minimum of credit average
Applicants must submit with their application a statement outlining their interest in the course and profession, and evidence of any relevant employment experience. Applicants will be ranked for admission on the basis of a selection score which is a combination of academic merit (70%) and assessment of their statement of interest and experience (30%).
The Faculty Board may however, under certain circumstances and subject to specific conditions, admit others who can show evidence of fitness for candidature.
Course aims
The course aims to:
- produce nutritionists and dietitians who are able to integrate and apply their theoretical knowledge skills and attributes to the promotion of health and the prevention and treatment of illness through optimising the nutrition of communities and individuals
- provide students with introductory knowledge of the fundamental skills required for research and an opportunity for study in an area of dietetic interest.
Learning outcomes
At the completion of the course, students are expected to have:
- obtained the knowledge, skills and attitudes to undertake quality nutrition and dietetic practice in a range of settings
- developed reflective practice skills to underpin the high level of self-evaluation and self-management required to effectively practice in a changing and flexible work environment in which accountability at the individual and organisational level is becoming increasingly important
- the skills to develop a planned and strategic approach to the development of personal and professional competencies that utilises interpersonal networks and focuses on quality nutrition and dietetic practice
- developed enhanced self-management, problem solving, communication, networking and advocacy skills to enable effective practice in positions with limited peer support
- demonstrated an understanding of the principles of primary health care and the impact of social, political, economic, environmental and cultural factors on food choice and the health of individuals, families and communities
- understood the importance of interdisciplinary approaches to the management of nutritional problems and the promotion of nutritional health and well-being
- obtained an understanding of the scope and potential of the discipline of nutrition and dietetics
- understood the importance of a commitment to the nutrition and dietetic discipline including individual and collective professional development
- the ability to promote informed and critical questioning and thinking.
Program of study
To qualify for the Master of Nutrition and Dietetics, a student must complete 72 units with a grade of P or NGP or better in each topic, according to the following program of study. Students must choose between the Research Pathway or the Coursework Pathway.
Research Pathway
Core - Research Pathway - Year 1 topics
36 units comprising:
NUTD9160 The Nutrition Care Process (4.5 units)
NUTD9161 Communication and Nutrition Counselling (4.5 units)
NUTD9162 Research Methods and Skills and Evidence Based Nutrition Practice (9 units)
NUTD9163 Clinical Nutrition and Dietetics (9 units)
NUTD9164 Professional Organisation and Management (4.5 units)
NUTD9165 Research Project: Planning and Preparation (4.5 units)
Core - Research Pathway - Year 2 topics
36 units comprising:
NUTD9220 Clinical Placement in Nutrition and Dietetics (9 units)
NUTD9221 Community/Public Health Placement in Nutrition and Dietetics (9 units)
NUTD9222 Food Service: Theory and Practice (4.5 units)
NUTD9223 Master Research Project (13.5 units)
Coursework Pathway
Core - Coursework Pathway - Year 1 topics
22.5 units comprising:
NUTD9160 The Nutrition Care Process (4.5 units)
NUTD9161 Communication and Nutrition Counselling (4.5 units)
NUTD9163 Clinical Nutrition and Dietetics (9 units)
NUTD9164 Professional Organisation and Management (4.5 units)
Plus 13.5 units selected from Elective - Coursework Pathway - Year 1 & 2 topics* listed below
Core - Coursework Pathway - Year 2 topics
31.5 units comprising:
NUTD9230 Research Methods and Critical Thinking in Human Nutrition (9 units)
NUTD9220 Clinical Placement in Nutrition and Dietetics (9 units)
NUTD9221 Community/Public Health Placement in Nutrition and Dietetics (9 units)
NUTD9222 Food Serive: Theory and Practice (4.5 units)
Plus 4.5 units selected from Elective - Coursework Pathway - Year 1 & 2 topics* listed below
Elective - Coursework Pathway - Year 1 & 2 topics
Public Health Topics:
PHCA3512 Public Health: Frameworks for change (4.5 units)
PHCA8501 Social Determinants of Health and Well-Being (4.5 units)
PHCA8507 Health Promotion in Public Health ( 4.5 units)
PHCA8516 Introduction to Cancer Prevention (4.5 units)
PHCA8518 Food Democracy for Public Health Practice (4.5 units)
PHCA8510 Leadership in the New Public Health (4.5 units)
Self- Management of Chronic Conditions:
MHSC8111 Managing Chronic Conditions: Self- Management Support Approaches (4.5 units)
MHSC8112 Perspectives on Chronic Diseases Management (4.5 units)
MHSC8114 The Persons Experience of Self Management (4.5 units)
NUTD9145 Independent Studies in Nutrition
Students may enrol in other relevant Masters level topics as electives in consultation with the Course Coordinator.
* Student who do not have the equivalent assumed knowledge of NUTD2102 Food Products and Preparation and /or NUTD3107 Public Health and Community Nutrition and /or NUTD3102 Nutrients Role and Function will be required to do one or more of NUTD9226 Public Health and Community Nutrtion (4.5 units), NUTD9166 Food Studies and Skills (4.5 units) and NUTD9111 Nutrients Role and Function as part of their elective program. Other topic may be prescribled as electives where necessary and in consultation with the course coordinator.
Except with permission of the Faculty Board:
- the course must be completed within four consecutive years or, where credit has been granted for previous work, a period determined by the Board
- a student may not proceed to a higher year unless they have satisfactorily completed the previous year's topics
The award of a grade of Fail (F) in the same topic on more than one occasion or failure to complete the course within four consecutive years may constitute prima facie evidence of unsatisfactory progress for the purposes of the University's Policy on Student Progress.
