Master of Nutrition and Dietetics

Entry Requirements

Applicants must hold an approved bachelor degree or equivalent qualification that includes:

• the equivalent of at least 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
• the equivalent of nine Flinders units in chemistry studied at first-year level
• the equivalent of nine Flinders units in human biology studied at first-year level
• the equivalent of at least nine Flinders units in human biochemistry topics studied at second-year level or above
• the equivalent of at least nine Flinders units in human physiology topics studied at second year level or above
• a minimum of a credit average.

English language requirements

IELTS (Academic): 7.0 Overall with 7.0 Speaking, 7.0 Writing, 7.0 Reading, 7.0 Listening; TOEFL iBT: 94 Total score with 23 Speaking, 27 Writing, 24 Reading, 24 Listening; Pearson PTE Academic: 65 Overall with 65 Speaking, 65 Writing, 65 Reading, 65 Listening; Cambridge C1 Advanced: 185 Overall with 185 Speaking, 185 Writing, 185 Reading, 185 Listening; Occupational English Test (OET): 350 Speaking, 350 Writing, 350 Reading, 350 Listening; Duolingo: Not accepted.

Course Details

Undertake advanced studies in nutrition and dietetics, the pathophysiology of nutrition-related illnesses, health promotion, communication skills, and clinical, food service and community and public health nutrition skills. The course aims to train dietitians who are able to integrate and apply their knowledge, skills and attributes to the promotion of health and the prevention and treatment of illness by optimising the nutrition of communities and individuals.

Graduates are able to use scientific principles and critical thinking skills to consider the wider environment affecting food supply and eating behaviours and to evaluate new developments in this rapidly evolving area.

The course is offered by Flinders University’s College of Nursing and Health Sciences and is founded on practices designed to encourage lifelong learning in the practice of nutrition and dietetics. A wide variety of teaching and learning strategies are employed, including lectures, tutorials, field placements, site visits, food practicals and student seminars and presentations.

A variety of assessment methods is used, including peer and self-assessment and competency-based assessment of field placements. Particular emphasis is given to the provision of practice-focused learning strategies (eg. case studies, role-plays, simulated counselling and group sessions).

Consistent with the postgraduate level of the course, cooperative and self-directed learning will be encouraged and you will have the opportunity to negotiate sections of curriculum learning strategies and assessment in some topics.

What you will study

There are two pathways within the degree: coursework and research. Eligibility for the research pathway is dependent on prior studies. Your study program will include lectures, tutorials, field placements, site visits, food practicals, and student seminars and presentations.

Topics cover areas such as the nutrition care process, food service and professional practice, research methods and critical thinking in human nutrition, communication and nutrition counselling, and clinical nutrition and dietetics.

Your career

There are currently more than 5,000 practising dietitians in Australia. About half provide patient care and education in hospitals while the remainder work in areas as diverse as community health, public health, food service management, sports nutrition, the food industry, health service management, education and research. Dietitians are also employed by aid organisations and government departments.

Potential occupations include:

• clinical dietitian
• community health worker
• nutritionist
• health promotion officer
• research project officer.

Potential employers include:

• hospitals
• community health centres
• private practice and consultancy
• food industries
• research institutions