QUT is marking 50 years of nutrition and dietetics education, reflecting on changes in food supply, eating habits, the impact of climate change, the rise of influencers and sources of nutrition information over five decades.
The milestone is being acknowledged by celebrating the past and considering future directions, looking back to 1975 in the founding times of the profession in Australia when QUT (then QIT) commenced the Graduate Diploma in Nutrition and Dietetics through to the current course of Bachelor of Nutrition and Dietetics (honours), Bachelor of Nutrition Science, nutrition research programs and beyond.
Associate Professor Mary Hannan-Jones, an Advanced Accredited Practising Dietitian and Discipline Lead at QUT, said despite the changes many things had remained consistent in the field over the decades.
"Dietitians are professionals in the field of dietetics who apply the science of food and nutrition to promote health, prevent and treat disease to optimise the health of individuals, groups, communities and populations," Associate Professor Hannan-Jones said.
"In looking through the old course materials, it is evident the purpose of dietitians was the same back then. However today we prepare our graduates very differently for more complex environments and diverse roles and have strong research to underpin our practice."
Associate Professor Helen Vidgen said one area in the past 50 years that has seen significant increase was the frequency of people eating out.
"A much greater proportion of the foods we eat are now prepared outside the home, which continues to increase every year," Associate Professor Vidgen said.
"This can range from convenience foods bought as part of your weekly grocery shop, to snacks from a vending machine to meal kits, meal delivery services, and eating at restaurants or cafes and buying takeaway.
"QUT has world leaders in food literacy research, on what we need to know and understand about food to use it to meet our needs in all the different places we get food."
Associate Professor Vidgen said there had also been major changes in the sources of our food since QUT launched its courses in nutrition and dietetics.
"Following the Second World War, international economic policy saw the opening up of food trade and investment to protect against starvation, Associate Professor Vidgen said.
"This has been effective in increasing food production and trade but had the unanticipated consequence of flooding our food system with highly processed foods produced, processed and transported all over the world.
"This has negative implications on our health, on climate change and on the ethics of food production. Nutrition guidelines, regulation and legislation are trying to counter these impacts."
Associate Professor Vidgen said a third significant change in the past 50 years was the relatively recent rise of the social media influencer.
"With the rise of social media, people are bombarded with food and nutrition information from taking and sharing photos of food to influencers creating and sharing diet trends," she said.
"Critiquing this information is complex. Scientifically trained dietitians and nutritionists are more important than ever before, but they also need the communication skills to break through this social media noise."
Looking to the future, Professor of Nutrition Jolieke van der Pols is working with the QUT researchers and industry partners at the QUT Pioneer BioPilot, a cutting-edge facility with fermentation bioreactors that is being used in the sustainable development of future foods.
"This research has the potential to lead to new food products and ingredients to supplement traditional production methods. The aim is to offer dietary alternatives and increase food security in the face of climate change and subsequent agricultural challenges," Professor van der Pols said.
Associate Professor Hannan-Jones said those first students in 1975 completed their Diploma after a science degree.
"While some subjects in the graduate diploma look similar to what we do today in our four-year accredited programs, such as clinical dietetics, and community nutrition, the original course also included animal nutrition and basic computer science which would mean manual coding on the early big mainframe computers," Associate Professor Hannan-Jones said.
"Today's Bachelor of Nutrition and Dietetics (honours) and Bachelor of Nutrition Science degrees are setting students up for careers as dietitians and nutritionists in industries including health, food, research, government, non-government, university and corporate sectors.
"Students learn from industry leaders in areas including clinical care, sports dietetics, community and public health nutrition, foodservice management, private practice and Indigenous health.
"They do industry placements in healthcare services and community organisations throughout Queensland, from the student-led QUT Health Clinics in Brisbane to Cape York and also have opportunities to travel internationally.
"We are really proud of our 50 years of alumni who include influential dietitians and nutritionists in Australia and internationally."
Main image: Professor Jolieke van der Pols, Associate Professor Helen Vidgen & Associate Professor Mary Hannan-Jones
