Australian Catholic University

What you'll study

This program combines advanced nutrition science with applied clinical practice and public health perspectives. Core study areas typically include clinical dietetics and medical nutrition therapy, lifecycle and paediatric nutrition, medical biochemistry and metabolism, research methods and evidence‑based practice, community and population nutrition, food service and management, and professional practice and ethics.

Units are delivered through lectures, workshops, case‑based learning and supervised clinical placements. A substantial block of accredited supervised practice in hospitals, community health services and food service environments ensures development of practical skills in assessment, intervention, counselling, menu planning and interdisciplinary teamwork. The course also includes a research or capstone project that reinforces skills in critical appraisal and application of current evidence to dietetic practice.

Entry requirements

Applicants normally require a recognised undergraduate degree in a relevant discipline such as nutrition, food science, biomedical science or health science with sufficient prior study in human physiology, biochemistry and introductory nutrition. Where specific prerequisite units are missing, applicants may be asked to complete bridging or preparatory subjects.

Selection is competitive and typically based on academic performance in prior study, relevant professional experience, and suitability for clinical practice. Domestic and international applicants must meet the university's eligibility and fitness‑to‑practice requirements for placement, which commonly include criminal record checks, immunisation and health screening, and any jurisdictional checks required for work with vulnerable populations. International applicants must demonstrate an acceptable standard of English language proficiency as specified by the university.

Career prospects

Graduates are prepared for a range of dietetic and nutrition roles. Common career destinations include:

• Clinical dietitian roles in public and private hospitals and specialist clinics, providing medical nutrition therapy for acute and chronic conditions.
• Community and public health nutrition positions focusing on population health programs, prevention and health promotion.
• Private practice, offering individualised nutrition counselling and specialised services.
• Foodservice management positions within hospitals, aged‑care facilities and organisations responsible for large‑scale menu planning and nutrition standards.
• Industry, policy and research roles in food and beverage companies, government health departments, non‑government organisations and academic institutions.

Why study at Australian Catholic University

ACU combines professional accreditation‑aligned training with supervised clinical placements across a diversity of healthcare and community settings, enabling students to apply theory in real‑world contexts. The program emphasises person‑centred care, ethical practice and reflective professional development, supported by academic staff with clinical and research expertise in dietetics and nutrition.

Students benefit from ACU's networks with health services and practical placement coordination, as well as learning facilities and resources tailored to allied health education. Graduates leave with the skills required to meet contemporary workforce needs in clinical, community and industry nutrition roles.