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Nutrition and Dietetics

 

Master of Nutrition and Dietetics


These resolutions must be read in conjunction with applicable University By-laws, Rules and policies including (but not limited to) the University of Sydney (Coursework) Rule 2014 (the 'Coursework Rule'), the Coursework Policy 2014, the Resolutions of the Faculty, the University of Sydney (Student Appeals against Academic Decisions) Rule 2006 (as amended), the Academic Honesty in Coursework Policy 2015 and the Academic Honesty Procedures 2016. Up to date versions of all such documents are available from the Policy Register: http://sydney.edu.au/policies.

Course resolutions

1 Course codes

Code

Course title

MANUTDIE-01

Master of Nutrition and Dietetics

 

2 Attendance pattern

The attendance pattern for this course is full time only.

3 Master's type

The master's degree in these resolutions is a professional master's course.

4 Admission to candidature

(1)
With approval from the Dean, available places will be offered to qualified applicants based on merit, according to the following admissions criteria:
(2)
Admission to the degree requires a Bachelor of Science degree from the University of Sydney, or equivalent qualification, with at least an average result of Credit. The degree must include successful completion within the last 10 years of:
(a)
12 credit points of junior chemistry, or equivalent; and
(b)
12 credit points of junior human biology, or equivalent; and
(c)
12 credit points of intermediate or senior level Biochemistry and/or Molecular Biology, or equivalent; and
(d)
12 credit points of intermediate or senior level Human Physiology, or equivalent; and
(e)
6 credit points of intermediate or senior level Nutrition Science, or equivalent; and
(f)
6 credit points of intermediate or senior level Food Science or equivalent.

5 Requirements for award

(1)
The units of study that may be taken for the course are set out in the table for the Master of Nutrition and Dietetics.
(2)
To qualify for the Master of Nutrition and Dietetics a candidate must complete a prescribed program of 96 credit points, including:
(a)
48 credit points of first year units of study; and
(b)
24 credit points being the dietetics training placement; and
(c)
24 credit points being the Nutrition Research Project.

6 Satisfactory progress

Successful completion of the training placement is a requirement of this course. Candidates who fail the training placement once will be identified as not meeting academic progression requirements and become subject to the Progression provisions of the Coursework Policy. Candidates who fail the training placement a second time will be permanently excluded from the course if they cannot show cause. Any further failures in the training placement will result in automatic and permanent exclusion from the course.

7 Transitional provisions

(1)
These resolutions apply to persons who commenced their candidature after 1 January, 2021 and persons who commenced their candidature prior to 1 January, 2021 who elect to proceed under these resolutions.
(2)
Candidates who commenced prior to 1 January, 2021 may complete the requirements in accordance with the resolutions in force at the time of their commencement, provided that requirements are completed by 1 January, 2026, or later date as the faculty may, in special circumstances, approve.

Course overview

The Master of Nutrition and Dietetics provides professional education for dietitians/nutritionists. It builds on major concepts from the study of human biochemistry and physiology to discuss the roles of all nutrients, nutritional contents of food and food and diet in health and disease. The program includes all the units of study to ensure dietetics competence can be reached including public health, medical nutrition therapy, food service management, communication, management and research and evaluation. The units of study are supervised by a Program Committee in Nutrition and Dietetics, chaired by the Head of School.
Additionally, the Program Advisory Committee meets annually and has membership from external leaders in nutrition and dietetics.

Course outcomes

Upon completion of the course, the graduate will have a sound knowledge base in nutrition and dietetics, possess the skills to improve the nutritional status of individuals, families, and the community at large and to modulate the course of illness with dietetics. The graduate will be skilled in basic research and have a lifelong commitment to the pursuit of excellence in professional conduct. Graduates of the Master of Nutrition and Dietetics are eligible to apply for admission to a research degree (Doctor of Philosophy). The Master of Nutrition and Dietetics is currently accredited by the Dietitians Association of Australia (DAA). A graduate of this program is eligible to become a full member of DAA and to join the Accredited Practising Dietitian (APD) Program. The University is required to maintain a current accreditation status as outlined in the DAA accreditation process available on the DAA website.

Admission requirements

Applicants must have a Science degree from a recognised tertiary institution and have completed:

  • two semesters Chemistry at Junior level,
    two semesters of human-focused Biology at Junior level,
    two semesters of Biochemistry/Molecular Biology at Intermediate or Senior level,
    two semesters in Human Physiology at Intermediate or Senior level,
    one semester of Nutrition Science at Intermediate or Senior level, and
    one semester of Food Science at Intermediate or Senior level.

These prerequisites are required by the Dietitians Association of Australia.. Junior Mathematics, including basic statistics, is assumed knowledge. Applicants who meet the minimum entry requirements are then ranked according to their academic record with offers made on a competitive basis.

Course Structure

First year: This is an integrated academic year of teaching, practicals and study. All students take the units of study listed in the Unit of Study table.

Second year: In the second year students undertake a 20 week clinical training program in hospitals, community and food service. The other semester is a research project. During the second year all students are required to attend formal seminars at the University approximately one day per month. The second year commences mid January and finishes late November.

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