Dietetics involves the study of those medical aspects of disease which have a dietary component in prevention or treatment. It is concerned with the science and art of providing medical nutrition therapy and public health nutrition programs for individuals and groups differing widely in economic, social, psychological and physiological conditions.
In this course you will study a range of specialised topics in medical nutrition therapy, counselling and food service, and undertake placement units in a range of settings such as hospital, community, aged care and food service. You will also complete an independent research project in an area relevant to nutrition and dietetics.
This course has an earlier application deadline. Please visit the application deadlines page for further information.
Please refer to the handbook for additional course overview information.
What jobs can the Master of Dietetics lead to?
You may find employment as a member of a health team in hospitals, community or public health, food service, the food industry, sporting groups, research teams and private practice. Dietitians also work in food service and the food industry, research teams and private practice.
What you'll learn
- apply knowledge in key areas of nutrition; integrate research principles into practice and extend knowledge of food and nutrition issues
- critically review literature and reflect on issues to generate innovative solutions for issues arising in human nutrition.
- appraise a range of data for assessing health status of individuals, groups and populations to inform future outcomes
- collaborate with clients, carers and health care teams; document appropriately to the discipline
- critique and apply appropriate technologies used in food and nutrition programs
- articulate reflective practice in the acquisition of knowledge and skills related to own dietetic practice and career development
- apply global perspective to nutrition causes and treatment of chronic diseases
- demonstrate cultural awareness and sensitivity in local and international contexts; recognise the importance of communicating in a culturally respectful way
- establish and maintain ethical and professional practices in the workplace; develop collaborative relationships and networks to advocate for individuals, groups and the profession; demonstrate professional leadership and practices to promote nutrition.