This course will only be available for continuing students. Prospective students wishing to study dietetics should apply for the Bachelor of Applied Science and Master of Dietetic Practice. Dietitians have a key role in the nutrition management of diseases and conditions such as diabetes, heart disease, kidney disease, gastrointestinal disorders, obesity, malnutrition, food allergy and intolerance. Dietitians are active in the prevention of many diseases and conditions through nutrition education, health promotion and advocacy. They may work independently or as members of health care teams. Dietitians are also involved in research, food industry and health services management. The course aims to prepare graduates for entry-level roles in all areas of dietetics, including patient/client care in hospitals, private practice, community nutrition and public health and food service companies. Dietitians also work in a range of other fields including research, teaching and training, management, writing, media, marketing, public relations and the food industry (including product development, food regulation, safety, consumer nutrition education and nutrition marketing). Students in this course will undertake a first year that is primarily in common with other students enrolled in health sciences courses, with the exception of a chemistry subject in first semester, and a dietetics-specific subject in second semester. The first year, an interdisciplinary year, focuses on human biosciences and factors influencing health, as well as developing an understanding of the roles of health professionals in the health and welfare sectors and research and evidence in health.