Angie Swan. Photo / Graeme Sedal
Where: University of Otago.
Prerequisites: To apply for the PGDipDiet, you need to have a Bachelor of Science (BSc) or a Bachelor of Consumer and Applied Sciences majoring in human nutrition and food service management. High school students wanting to follow this course of study are recommended to take biology, chemistry, maths and English at years 12 and 13.
Application dates: Applications for admission are invited during September and close on November 1. The application committee meets early December and applicants are notified immediately of their status.
Cost: Part one (Feb to Nov) involves five papers at $1448 each; part two research project fees are $2897.
Course numbers: 34.
Contact: Application forms are available by writing to the Administrator, Division of Science, University of Otago, PO Box 56, Dunedin. For more information ph 0800 80 80 98 or visit www.otago.ac.nz/humannutrition/dietetics.
Job opportunities: Dietitians can work in hospital clinics, the community, food services and industries, private practice, research and education, sports nutrition and in public health. The PGDipDiet is an internationally recognised qualification.
Dietitians are health professionals who work with people to help them improve their health through nutrition.
They advise patients, communities and groups about their dietary requirements for maintaining good health, managing food services and food and nutrition issues. Most dietitians work in hospitals but there is a growing
demand for their work in the private sector.
Becoming a dietitian involves a two-step process. The first step is the undergraduate degree of a Bachelor of Science (BSc) or a Bachelor of Consumer and Applied Sciences majoring in human nutrition and food service management. The second is the Postgraduate Diploma in Dietetics.
The postgraduate training programme takes 18 months. Students are placed at one of the five main training centres: Auckland, Hamilton, Wellington, Christchurch or Dunedin. The formal teaching happens during the first year of the course, by audioconference through the distance teaching network and by interactive computer learning. Workplace practical experience is scheduled for up to 20 hours a week. The last six months of the courses include a 13-week applied research project.
Dietitians can also be nutritionists, but nutritionists need the extra postgraduate diploma training to be dietitians. Dietitians must be registered with the New Zealand Dietitians Board to practise in clinical situations such as hospitals, private practice and other healthcare or community settings.
THE GRADUATE
Angie Swan, 27
Dietitian with Waitemata District Health Board.
Qualified in July 2006
I work part-time at North Shore Hospital as a clinical dietitian working with adults and then, five months ago, I picked up a part-time role as a community dietitian working in paediatrics for the child development team at Waitakere Hospital.
I did my undergrads in the University of Otago - a Bachelor of Science majoring in human nutrition and a Bachelor of Physical Education. I did the postgrad diploma in Auckland but still through the University of Otago.
I was interested in food, nutrition and health, and I wanted to work with people. Put all those things together and, basically, you're a dietitian. In my eyes, if you have your health, you can do anything. I wanted to know how food and nutrition could improve people's health and their quality of life.
The other thing with being a dietitian is you are registered with the professional body and that gives you a lot of support and your qualification is recognised in New Zealand and overseas.
I was a student here at North Shore and that was a chance to get to know the team well. And the job for new grads was a good opportunity to get a broad range of clinical experience.
Once you do the diploma, one of the main things you do learn is how to communicate the science of nutrition to individuals and groups using everyday language. I think that is one of the keys things: taking the theory and being able to put it into practice to help people in terms of everyday food and practical ways of getting good nutrition. And you learn counselling skills and motivational interviewing.
THE EMPLOYER
Vicky Campbell
Manager, nutrition and food services, Waitemata DHB
Angela is a clinical dietitian in a hospital so she is involved in patient care, visiting patients, and giving them nutrition plans and education. She's doing resource development, attends ward meetings, has family meetings regarding patient care and is the interface with the food service looking at patient menus.
I employed Angela as a new grad in our office because of her professional manner and enthusiasm. She was a team player and I liked her empathy for patients and her ability to put patients at ease and easily assess what they needed.
Dietitians need to be professional, have good communication skills and be passionate about nutrition and health.
Angela's qualification gives her the knowledge and the background regarding nutrition and medical conditions. She is then able to apply that and understand the implications of nutrition on medical conditions or their disease process. Tailoring the information to the patients' needs is the challenge.
