Clinical nutritionists use a holistic approach to healing, taking into consideration the whole person, mind, body and soul. This approach is evidence-informed, meaning research findings and traditional medicine knowledge are combined to inform treatment plans.

Clinical nutritionists recognise that disease is complex and is caused by a combination of factors. As a result, clients are given individualised care in response to their health. 

Clinical nutritionists mostly work in primary and secondary healthcare. Primary care is a client’s first point of contact with the health system, often at the preventative or early stages of health-related issues. Secondary care is generally for acute health-related issues requiring intervention.

Clinical nutritionists can also work in an advisory capacity in food-based roles for food companies aligned with their holistic approach to health and wellness. Increasingly, clinical nutritionists are working in community and public health, either independently or alongside dietitians and other health professionals.

Dietitians use knowledge in the science of nutrition to advise on an appropriate diet, food preparation and menu planning to treat and manage nutrition-related disease.

Dietitians often work in tertiary care in hospitals, private practice, nursing homes and community settings delivering individual dietary counselling, medical nutrition therapy and group dietary therapy for the management of disease and illness.

Dietitians can also work in an advisory capacity to the food industry in product development, creation of educational material and resources for industry, community and schools as well as developing food and nutrition policies for government and non-government organisations.

Interested in learning about Nutrition?

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