If you have an interest in the improving people’s health through advocating better dietary choices to prevent illness and disease, a career as a nutrition and dietetics assistant is perfect for you.
The Certificate of Nutrition and Dietetics Assistance is an online professional development program that will provide you with the knowledge and skills required to deliver dietary and nutrition advice by working as a skilled assistant to a nutritionist, dietician or other allied health professional.
In this online nutrition course you will discover how to plan and prepare for allied health programs, including meal planning and designing simple therapy materials. You will also discover the science of nutrition and assist in providing dietary and nutrition education support and effective case management.
On completion of this course you will feel empowered to pursue a long and fulfilling career in the health care sector by empowering people to improve their health through better nutrition.
Course Structure
Unit 1 – Follow safe work practices for direct client care
- Safe work practices and procedures
- Standard codes of practice
- Accidents and emergencies
- Reporting hazards / potential hazards
- Behaviours of concern
- Risk reduction strategies
- Workplace violence audit
- Workplace policies and procedures
- Hierarchy of control
- Records management
- Manual handling / lifting
- Causation of accidents and illness
- Safe work practices for infection control
- Protective equipment
- WHS legislation
- Duty of care
- Workplace policies and procedures
- Stress management
- Ergonomics and risk assessment
- Workplace debriefing
Unit 2 – Recognise healthy body systems
- The human body
- Anatomical divisions
- Health terminology
- Major body systems
- Relationships between body systems
- The healthy eating pyramid
- Holistic health
- Leisure and recreation
- Hygiene and cleanliness
- Food hygiene
- Alcohol and drugs
- Immunisation
- Psychological wellness
- Stress
- Rest / sleep
- Inter-relationships
- Healthy functioning of the body
- A healthy body
- Anatomy
- The human brain
- Health issues
- Health and aging
Unit 3 – Assist with screening and implementation of therapeutic diets
- Basic nutritional screening
- Diseases and disorders
- Nutritional imbalance
- Obesity
- Screening
- Channels of communication
- Ethical issues
- Support services for risk clients
- Requests for special dietary needs
- Nutrition intervention
- Prepare nutritional support items
- Children
- Aged clients
- Comply with supervisory requirements
- Dieticians and nutritionists
- Feedback to dietician
- Assessing progress
- Tolerance of the nutritional support
- Methods of producing meals
- Review client progress
- Difficulties and concerns
- Reporting dysphagia
- Acceptance issues
- Internal tube support
- Variations
- Care facilities
- Menus
- Textural modification
- Clean and store equipment
- Report faulty equipment
- Food and beverage plan
- Storage temperatures
- Food and beverage service areas
- Cleaning and sanitising
- Document client information
- Accepted protocols
- Privacy legislation
- Client records
Unit 4 – Support food services in menu and meal order processing
- Meal order systems
- Supporting client through meal selection
- Therapeutic diets
- Specific cultural requirements
- Religious beliefs
- Sources of carbohydrates protein and fat
- Vegetarian and vegan preferences
- Hydration and dehydration
- Health issues
- Nutritional support services
- Diet therapy orders
- Basic food knowledge
- Glycemic index (GI)
- Types of nutrition information
- Stock control and disposal
- Product integrity
- Wastage
- Workplace standards
- Protective equipment
- Personal hygiene standards
- Food safety program
- Sanitation
- Water quality
- Food safety protocols
- Report health conditions / illness
- Appropriate clothing and footwear
- Food plan reviews
- Client satisfaction
- Standard and validated tools
- Medical conditions
- Risk indicators
- Life cycle changes
- Nutritional care plans
- Menu audits
- Food presentation
Unit 5 – Assist with the monitoring and modification of meals and menus according to individualised plans
- Dietary modification
- Needs identification
- Nutritional deficiencies
- Science of nutrition
- Nutrient imbalance diseases and disorders
- Fatty acids
- Sugars
- Intestinal bacteria
- Phytochemicals
- Nutrition and sports
- Industry and food processing
- Policies and education
- Dietician consults
- Food additives
- Dieticians and nutritionists
- Care facilities
- Menus
- Child care facilities
- Textural modification
- Sufficient food choices
- Aged clients
- Client information for individual plans
- Basic food knowledge
- Glycemic index (GI)
- Client status and acceptance
- Individualised plans
- Feedback to catering services
- Encourage variety
- Feedback to dietician
- Food plan reviews
- Acceptance and tolerance of meals
- Reporting dysphagia
- Age considerations
- Poor client meal choices
- Hydration
- Document client nutritional status
- Risks
- Nutritional status of clients
- Nutritional anthropometric measurements
- Measuring BMI
Unit 6 - Interpret and apply medical terminology
- Work instructions
- Strategies for tackling new words
- Using a medical dictionary or medical terminology spell check
- Guidelines for correct pronunciation
- Building block of medical words
- Word construction
- Eponyms
- Special words and phrases
- Medical investigations and procedures
- Medical equipment and instruments
- Medications
- Medical specialties and medication practitioners
- Hospital departments/sections
- Standard checklists
- Interpret abbreviations
- Metric system
- Policies and procedures
- Standard operating procedures (SOP)
- Clarification of terminology
- Using medical terminology correctly
- Ordering and receiving goods
- Quotes and invoices
- Types of surgery
- Surgery and surgical processes
- Written communication
- Completing forms and documentation
- Drug names
- Written references to surgical procedures
- List of major specialised areas of medicine
- List of major systems of the human body
Unit 7 – Assist with an allied health program
- Allied health services
- Therapy session preparation
- Therapy plans and programs
- Resources and equipment
- Minimise environmental hazards
- Logistical considerations
- Prepare client for therapy
- Therapy session assistance
- Assisting with therapy tasks
- Innovation and learning perspective
- Duty of care
- Communication strategies
- Work processes
- Therapy goals
- Support and coach clients
- Accidents and incidents
- Risk assessment
- Legislation
- Health and safety flow chart
- Documenting medical information
- Privacy principles
- Infectious diseases
- Mandatory reporting
- Design simple therapy materials
- Gaps in therapy material resources
- Aids and adaptions
- Administrative duties
- Client appointments
- Primary health care approach
- Facilitate client involvement
- Wheel of life
- Access and equity
Unit 8 – Assist with planning and evaluating meals and menus to meet recommended dietary guidelines
- Food groups
- Key nutrients
- Individual food groups
- Community health problems
- Types of nutrients
- The healthy eating pyramid
- The foundation layers
- Sugar and salt
- Recommended serves
- Plan and develop menus
- Menu planning principles
- Maximising nutrition
- Cooking methods
- Cultural and religious cooking
- Client groups
- Correct terminology
- Cultural customs
- Behaviour and communication
- Characteristics of cuisine
- Dietary regimes
- Indigenous Australians
- Special needs
- Nutrition
- Diversity
- New foods and fresh food
- Meal plans
- Nutritional requirements
- Dietician processes
- Feasibility of production
Unit 9 - Confirm physical health status
- Physical health status
- Obtain accurate information
- Observation and testing
- Identify and address
- Culture
- Aboriginal and Torres Strait Islanders
- Interpret information
- Major body systems
- Identify potential health problems
- Impacting factors on condition
- Check client health status
- Delivery of health intervention
- Check major body systems
- Disorders and diseases
- Treatment / care programs
- Variations from normal health status
- Observations, signs and symptoms
- Questioning / historical data
- Examination checklist
- Methods and protocols for testing
- Other tests / testing procedures
- Mental illness
- Risk factors
- High risk needs
Study Hours
Estimated duration 135 hours
Course Delivery and Start
Start anytime, self-paced and 100% online
Assessment
Assessment will be comprised of written exercises, including short-answer questions, reflective tasks, short reports and/or projects. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Testimonials
I had a really good experience studying with Australian Online Courses
T. Callisto, Highgate, SA | Certificate of Nutrition and Dietetics Assistance
I enjoyed this course and learned many new skills and knowledge
Y. Toras, Maroubra, NSW | Certificate of Nutrition and Dietetics Assistance
This time I studied a course for interest and sometimes it was a bit hard for me but my tutors were so helpful and very quick to respond when I asked for help.
M. Galea, Merrylands West, NSW | Certificate of Nutrition and Dietetics Assistance
About Us
Graduation
A Certificate of Attainment and Statement of Results will be issued upon successful completion of this course.
How to Enrol
Enrol Online: Enrol Now
Enrol via Live Chat (Business Hours)
Enrol via Telephone 1300 76 2221 (Business Hours)
Enrol via Purchase Order/Tax Invoice
Enrolling Multiple Staff?
To enrol multiple staff, please complete the Employer Enrolment Form. We’ll be in touch within 60 minutes during business hours!
Payment Options
Visa, Mastercard, BPAY and EFT/Direct Deposit. Please allow 1-2 Business days for processing for EFT and BPAY.
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support via email;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Course may be tax deductible; see your tax advisor.
Are there any entry requirements or pre-requisites?
There are no course or subject pre-requisites for entry into our programs. However, our professional development programs are generally intended for people over the age of 18. In some circumstances, enrolments from younger people may be considered. Please complete the AOC Parent Guardian Consent Form prior to enrolling and submit here.
Are there any computer requirements?
To study online with Australian Online Courses you will need a computer (desktop PC/laptop) running a current/updated operating system with reliable high-speed internet access. You will need to use the Google Chrome browser to access your course.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
How is this course delivered?
This course is delivered online via our easy-to-navigate Learning Management System (LMS), where you will discover interactive online learning/written content, resources and assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our LMS and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email only during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
- Dietitian Assistant
- Health Coach
- Nutritionist Assistant
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