Clinical Dietician, Public Health Nutritionist
Example Course
Masters of Nutrition and Dietetics
The Master of Nutrition and Dietetics develops skills and knowledge for the treatment and care of nutrient, food and diet-related health problems of both groups and individuals. The course focuses on the development of skills relating to nutritional science, clinical practice, health education, public health and research. Students with experience and training in hospitals, community health centres or food service provision have an advantage. Places in the course are limited by available professional practice placements, and are therefore competitive.
Location
Australia
Duration
2 years
Intakes Available
July
Entry Requirements
A recognised bachelor degree in Science or Health or overseas equivalent; a Minimum IELTS test score of 6.5 (with no sub-score less than 6.0), or TOEFL test score of 88 (no score below 22) (iBT), or 573 (including TWE of 5) (PB), or 232 (essay of 5) (CB). Other evidence of English language proficiency may be acceptable.
Note: Applicants should also have satisfactorily completed the equivalent of at least second year biochemistry (year-long), appropriate human physiology and anatomy studies, and nutrition-related key content areas.
Skills recognition
The Master of Nutrition and Dietetics course has been accredited by the Dieticians Association of Australia (DAA). Upon successful completion of Masters of Nutrition and Dietetics program, applicants can seek recognised as a qualified Accredited Clinical Dieticians.
Career Outcomes
Accredited Practising Dieticians are recognised professionals with the qualifications and skills to provide expert nutrition and dietary advice. They know about food and health and can help you sort through the maze of nutrition information.
Accredited Practising Dieticians are qualified to advise individuals and groups on nutrition related matters. They also have clinical training to modify diets to treat conditions such as diabetes, heart disease, cancers, gastro-intestinal diseases, food allergies and intolerances and overweight and obesity.