Master of Nutrition and Dietetics

Course summary

Nutritionists are scientists who attain, maintain and promote the health of the public through nutrition research, communication of nutrition information or public health forums. Dietitians are specialist nutritionists who, in addition to these research and public health roles, are accredited to work with individuals and groups to help improve their health outcomes and quality of life. This occurs in settings such as the community, hospitals, private practice, research, and food service. You will undertake clinical experience in general and specialist hospitals in local, regional and rural areas, as well as in a variety of community and industry settings.

This course is designed to meet the core fields of competency, including the key areas of professional practice, improving nutrition outcomes for individuals, groups and communities, critical thinking and evidence-based practice and collaboration with stakeholders. These skills can then be applied to all areas of practice including clinical dietetics in hospitals and private practice, community and public health nutrition, food service systems management, and research.

Course information

Study area

Health & Medicine

Campus

Wollongong

Course Code

1631

Duration

2 years full-time (or part-time equivalent by negotiation)

Delivery

On Campus

Cricos

007054G

UAC Code

-

Admission, Key dates, and Fees

A range of admission options are available for students of all ages and academic backgrounds. The procedures governing admission are defined in UOW's Admissions Procedures, and the UOW College Admissions policy.

For any specific advice or questions regarding an application, please contact the Future Students Team.

ENTRY REQUIREMENTS

A Bachelor degree of at least 3 years’ duration from a recognised tertiary institution. Pre-requisite content must include content in human biosciences, food and nutrition, taught in an evidence-based paradigm. Human Biosciences and Food and Nutrition Science must include:

  1. Chemistry (0.25 EFTSL) followed by Biochemistry (0.25 EFTSL – typically two subjects at second year level or higher and must include metabolic biochemistry and laboratory practicals);
  2. Human Biology (0.25 EFTSL) followed by Human Physiology (0.25 EFTSL – typically two subjects at second year level or higher and must include systems physiology including laboratory practicals); and
  3. Nutrition science scaffolded across years of study (0.5 EFTSL – typically four subjects at different year levels across the degree)
  4. Statistics – preferably biostatistics

Candidates must meet the pre-requisites for study. These pre-requisites are detailed in the Supplementary Information Form.

Candidates must provide two referees' reports and submit their completed Supplementary Information Form with their application.

The Master of Nutrition & Dietetics has been approved as an eligible Master program for Student Income Support. For information regarding eligibility, contact Centrelink on 132 490.

CREDIT FOR PRIOR LEARNING

Students who have completed the Bachelor of Science (Nutrition) at the University of Wollongong can apply for specified academic credit of up to a maximum of 24 credit points.

Students who hold other qualifications may also be eligible for specified credit. This will be assessed on a case-by-case basis by the Course Coordinator and recommended for approval by the Head of School.

FEES

CAMPUS

DELIVERY METHOD

SESSION FEE*

COURSE FEE*

Wollongong

On Campus

$13,536 (2020)

$54,144 (2020)

The above tuition fee is the amount payable for a full fee-paying place. Commonwealth Supported places are also available in some postgraduate coursework degrees in the Faculty of Science, Medicine & Health subject to quota availability.

For information regarding fees and assistance, including Commonwealth contribution amounts, please refer to the UOW Current Students website.

Tuition fees are dependent upon the actual year of commencement and are subject to change without notice.

* Session fees are for one session for the year shown. Total course tuition fees shown are indicative, and are based on normal course length and progression.
These fees are subject to change from year to year. However, if you receive an offer to study at UOW, your fees will be fully confirmed at the time of your offer.

ENTRY REQUIREMENTS

A Bachelor degree of at least 3 years’ duration from a recognised tertiary institution. Pre-requisite content must include content in human biosciences, food and nutrition, taught in an evidence-based paradigm. Human Biosciences and Food and Nutrition Science must include:

  1. Chemistry (0.25 EFTSL) followed by Biochemistry (0.25 EFTSL – typically two subjects at second year level or higher and must include metabolic biochemistry and laboratory practicals);
  2. Human Biology (0.25 EFTSL) followed by Human Physiology (0.25 EFTSL – typically two subjects at second year level or higher and must include systems physiology including laboratory practicals); and
  3. Nutrition science scaffolded across years of study (0.5 EFTSL – typically four subjects at different year levels across the degree)
  4. Statistics – preferably biostatistics

Candidates must meet the pre-requisites for study. These pre-requisites are detailed in the Supplementary Information Form.

Candidates must provide two referees' reports and submit their completed Supplementary Information Form with their application.

The Master of Nutrition & Dietetics has been approved as an eligible Master program for Student Income Support. For information regarding eligibility, contact Centrelink on 132 490.


ENGLISH REQUIREMENTS

The following level of English is required to gain admission to this program:

English Test

Overall Score

Reading

Writing

Listening

Speaking

IELTS Academic

6.5

6.5

6.5

6.5

6.5

TOEFL (Internet-based)

86

22

22

19

19

UOW College: English for Tertiary Studies: Credit (weighted average mark of 65 overall and minimum 50 in Academic Reading and Writing)

Other qualifications may also be considered. Full details can be found on our English Language Requirements website.


CREDIT FOR PRIOR LEARNING

Students who have completed the Bachelor of Science (Nutrition) at the University of Wollongong can apply for specified academic credit of up to a maximum of 24 credit points.

Students who hold other qualifications may also be eligible for specified credit. This will be assessed on a case-by-case basis by the Course Coordinator and recommended for approval by the Head of School.

FEES

Tuition fees are reviewed annually: fees payable are dependent on the year of commencement and are subject to increase during the period of study.

Overseas Health Cover:
Overseas Health Cover (OSHC) must be purchased for the proposed duration of the student visa. For information regarding the OSHC fees applicable, please refer to the international fees website.

CAMPUS

DELIVERY METHOD

SESSION FEE*

COURSE FEE*

Wollongong

On Campus

$15,912 (2020)

$63,648 (2020)

* Session fees are for one session for the year shown. Total course tuition fees shown are indicative, and are based on normal course length and progression.
These fees are subject to change from year to year. However, if you receive an offer to study at UOW, your fees will be fully confirmed at the time of your offer.

Admission Profile


INDICATIVE ENROLMENT



STUDENT PROFILE

This table shows the breakdown of the applicant background of the student group at UOW for this course. It provides data on students that commenced undergraduate study and continued study beyond the census date at UOW in 2019.

Applicant background

2019 intake

2019 intake (%)

Higher education study Students who have studied a University course, or completed a bridging or enabling course.

-

-

Vocational education & training study Students who have undertaken vocational education or training since leaving school.

-

-

Work & life experience Students admitted on the basis of previous achievement other than higher education study, vocational education & training, or recent secondary education.

-

-

Recent secondary education

ATAR Only Students admitted only on the basis of ATAR including any applied adjustment factors.

-

-

ATAR plus additional criteria Students who were admitted on the basis of both ATAR and additional criteria (e.g. an audition or individual subject results).

-

-

Other criteria only (non-ATAR) These students were admitted on the basis of other criteria where ATAR was not a factor (e.g. UOW Early Admission).

-

-

International students All other students.

-

-

All students

-

-

< 5: Number of students is less than 5
N/A: Data not available for this item
N/P: Not published (hidden to prevent calculation of other numbers less than 5)


ATAR PROFILE

This table relates to all students selected on the basis of ATAR alone or ATAR in combination with adjustment factors. For more information on adjustment factors commonly available to applicants, see ‘ATAR-based admission’.

ATAR profile of ATAR-based offers in 2019

ATAR The unadjusted, raw ATARs for students offered a place wholly or partly on the basis of ATAR. Selection Rank The ATARs of the same student group, including the impact of adjustment factors.
Highest rank to receive an offer

-

-

Median rank to receive an offer

-

-

Lowest rank to receive an offer

-

-

< 5: Less than 5 ATAR-based offers made
N/A: Data not available for this item
N/P: Not published (less than 5 ATAR-based offers made)

More Information

For more information about UOW admission pathways, see UOW Admission Information.

Key Dates

SESSION

CAMPUS

SESSION DETAILS

2020 Autumn

Wollongong

Orientation: 25 – 27 February 2020
Session: 2 March – 25 June 2020

Applications Close

Applicants must also provide two referee reports and a Supplementary Information form. Applications must be received by 30 September 2019.

Course structure

(Current year structure - subject to change)

Course Learning Outcomes

Course Learning Outcomes are statements of learning achievement that are expressed in terms of what the learner is expected to know, understand and be able to do upon completion of a course. Students graduating from this course will be able to:

CLO Description
1 Demonstrate coherent and advanced knowledge of the principles and concepts associated with nutrition and dietetics including knowledge about recent developments, controversies and an appreciation of the scientific framework on which the knowledge base is predicated.
2 Integrate knowledge of research principles and methods associated with nutrition and dietetics practice.
3 Effectively communicate information advice and professional opinion to individuals, groups and communities.
4 Design collect, organise and assess data relating to the health and nutritional status of individuals, groups and populations.
5 Employ evidence-based practice, use critical thinking, apply collaborative and reflective practice and justify actions in the: a. Management of client-centred nutrition care for individuals; b. Planning implementation and evaluation of nutrition programs with groups, communities or populations as part of a team; and c. Management of components of a food service system to provide safe and nutritious food to groups and individuals.
6 Demonstrate initiative and judgement using a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
7 Integrate management principles in the provision of nutrition services and products.
8 Consolidate and synthesise knowledge and skills in planning and executing a substantial research-based initiative in nutrition and dietetics practice.

Course Structure

To qualify for award of the degree, the Master of Nutrition and Dietetics, a candidate must successfully complete at least 96 credit points in accordance with the course structure and recommended subject progression table below.

This course includes a compulsory clinical placement component. All students will need to comply with the relevant occupational screening policy and vaccination requirements before placement. NSW Health can provide details of necessary vaccinations. In order to enrol in professional practice subjects, all UOW Master of Nutrition and Dietetics students must provide a completed National Criminal Record Check and a Prohibited Employment Declaration Form. 

Subject Code Subject Name Credit Points Session(s)
YEAR 1
Autumn
DIET967Dietetics Care 112Autumn
MEDI963*Community and Public Health Nutrition6Autumn
MEDI962*Research in Human Nutrition6Autumn
Spring
DIET968Dietetics Care 212Spring
DIET966Food Service Dietetics6Spring
MEDI955*Nutrition and Food Innovation6Spring
YEAR 2
DIET954Practical Studies in Nutrition and Dietetics24DIET Annual, DIET Autumn, Spring, Spring 2020/Autumn 2021
DIET959Research Project in Nutrition and Dietetics24DIET Annual
* Graduates of the BNutSc degree from the University of Wollongong may apply for recognition of prior learning and receive credit for these subjects.

 

 
Compulsory Work Placement / Online Components
 

This course contains a total of 800 hours of compulsory work-based placements, complete over 20 weeks. This course may also contain compulsory components to be completed online.

Course Handbook

(Current year structure - subject to change)

Accreditation & professional recognition

The Master of Nutrition and Dietetics has full accreditation with the Dietitians Association of Australia (DAA), making all graduates eligible for the credential of Accredited Practising Dietitian (APD).

Why choose this course

Our School of Medicine has modern purpose built teaching and research facilities including access to a well-equipped clinical trials facility in the Illawarra Health and Medical Research Institute (IHMRI), and nutrition related laboratories such as those addressing food preparation (kitchen laboratories), dietary analyses (computer laboratories) physiology, biochemistry and exercise science. You may also engage in research in hospital or community settings.

The Smart Foods Centre at UOW has provided a base for significant research in nutrition and dietetics involving foods, nutrients, dietary patterns and lifestyle interventions in partnership with industry, governments and health research institutes. The Centre integrates its capacities with the Illawarra Health and Medical Research Institute and Faculty Research clusters (particularly the Health Impacts Research Cluster), bringing food and nutrition research skills to the broader questions of improving human health.

Health Care and Social Assistance has been the primary provider of new jobs within Australia and is projected to make the largest contribution of 14.9% to employment growth from 2018 to 2023. This brings exciting employment opportunities and career options. Source: Employment Projections