斯威本科技大學(xué)

Studying a Master of Dietetics at Swinburne will empower you to make a positive impact on the health of Australians.

You will develop skills in both traditional and emerging areas of dietetic practice, learning to work with a range of evolving food and health management strategies.

Units cover a range of innovative topics including entrepreneurship, leadership and business, sports nutrition, and paediatric nutrition.

The course includes face-to-face lectures and tutorials, seminars, theoretical and practical coursework, kitchen workshops, online learning, and professional placement.

Career opportunities

Graduates will be ready to take on roles in a range of areas, including clinical practice, community and public health, corporate and digital health, nutrigenomics, aged care, nutrition, food service management, sport and fitness, food sustainability and research.

Aims and objectives

Students who successfully complete this course will be able to apply specialised knowledge in dietetics to demonstrate entry-level, discipline specific, knowledge, skills and attributes, specifically they will be able to:

work effectively and ethically in a variety of workplace settings including: clinical, community and public health, food service management and be able to apply those skills to other settings including: private practice, sporting clubs, food industry, research and academia

apply well developed independent research skills to critically review literature and undertake evidence based practice, including utilising strong theoretical knowledge of research methods, design and statistics and practical research experience

undertake and document the nutrition care process for individuals, including nutrition assessment, diagnosis, intervention and monitoring/evaluation as applied to individuals, groups and/or populations, whilst applying knowledge of nutrition’s role in the prevention and management of disease states

demonstrate high level communication skills, collaborate with clients, carers and health care teams; document appropriately to the discipline

apply high level food skills and knowledge to evaluate product/food suitability and address nutrition and food related issues with both individual clients and in relation to products produced by the food industry

engage in reflective practice to support own development, including acquisition of knowledge and skills related to own dietetic practice and career aspirations and be adaptable and able to manage change

apply innovative problem solving skills and an entrepreneurial attitude and utilise appropriate technologies and digital health solutions to support and advance dietetic practice and contribute to innovation and development within their business, workplace or community

demonstrate cultural awareness of local and international environments in which they will be engaged and recognise the importance of communicating in a culturally appropriate way.