The Professional Diploma of Medical Nutrition Management explores the role of therapeutic diets in the treatment of chronic illnesses and other nutritional disorders, highlighting the principles of the nutrition care process as applicable in a primary care setting. You will learn key nutrition assessment techniques and intervention strategies that will assist you in providing comprehensive health care to your patients. The course will allow you to take your medical nutrition knowledge to the highest level with an understanding of how to assess and intervene in the most complex conditions managed in primary care.
This course is the last part of the three-part Professional Diploma of Medical Nutrition Management. The education pathway is Professional Certificate of Medical Nutrition Management, Advanced Certificate of Medical Nutrition Management and Professional Diploma of Medical Nutrition Management. You might also be interested in the Primary Certificate of Medical Nutrition & Chronic Disease.
Entry Requirements and Course Requisites
The Professional Diploma of Medical Nutrition Management is tailored for medical practitioners who wish to gain a better understanding of nutrition management in order to improve patient outcomes, especially for those patients with conditions commonly seen in general practice, such as obesity, diabetes, pregnancy, cardiovascular disease, cancer and eating disorders.
The course is suitable for medical doctors, degree-qualified nurses who work under their supervision, degree-qualified health professionals, and International Medical Graduates. Participants must have successfully completed the HealthCert Advanced Certificate of Medical Nutrition Management course (or a qualification deemed equivalent).
Participants do not have to pass an IELTS test but, as the courses are delivered in English, proficiency in listening, reading and writing English is assumed.
Participants will require access to a computer/laptop, an internet connection and a basic level of technology proficiency to access and navigate the online learning portal.
Professionally recognised qualifications and prior studies may be recognised for entry into this course if the learning outcomes match exactly. Please ask a HealthCert Education Advisor for an individual assessment of your prior qualifications and experience.
- Diet and depression
- Eating disorders
- Nutrition in chronic kidney disease
- Childhood nutrition
- Advanced sports nutrition
- Motivational interviewing for behaviour change
- Ageing, medication and nutritional management
- Food allergies and intolerances
- Nutrition in COPD and asthma
Course Participants Will:
- Have the opportunity to replay video lectures from medical experts
- Participate in discussion of patient cases, evaluate and make decisions
- All presentation slides available for download.
- Participate in course webinar prior to the examinations and ask questions
- Receive unlimited and ongoing access to free alumni learning resources, video lectures, and discussion forums, as well as invite-only events and special offers after completion of the course
- Receive ongoing support post-course through webinars and case review
- Have the opportunity to participate in optional clinical attachments at dedicated nutrition clinics
Module 1 – Diet and Depression
This module focuses on the role of diet in the prevention and treatment of common mental health disorders. The global burden of disease and the links to poor nutrition are discussed. Epidemiology and the role of nutrition in early life, adolescence and adulthood links diet quality to brain and mental health outcomes. The gut-brain axis is explained including the relationship between mental health, gut health and gut microbiota. The content includes dietary interventions in the treatment of depression based on evidence from studies. Clinical practice guidelines are described. The key issues and barriers to improved diet and therefore improved mental health are discussed. A consistent multidisciplinary approach is required to facilitate best possible patient outcomes.
Module 2 – Eating Disorders
Eating disorders are serious mental health illnesses and can occur in any person, crossing boundaries of gender, age, culture and body size. In this module, diagnostic criteria for anorexia nervosa, bulimia nervosa, binge eating disorder, avoidance and restrictive feeding and intake disorder and other specified feeding and eating disorders are listed. Understanding eating disorders including contributing factors are discussed. High risk populations, early identification signs and screening tools such as SCOFF and Eating Disorder Screen for Primary Care are outlined. The second section covers medical monitoring, inpatient admission criteria, treatment options and referral pathways including the dietician role. All patients with an eating disorder warrant initial medical monitoring to ensure safety, as eating disorders have the potential to negatively impact a wide range of physiological systems. Guides to medical monitoring criteria for inpatient admission and treatment options are explained including the role of the GP and the multidisciplinary team.
Module 3 – Nutrition in Chronic Kidney Disease
This module introduces the key nutritional considerations for patients with chronic and end stage kidney disease. It gives a broad understanding of the difference in nutrient recommendations and diet quality and identifies what presenting symptoms and issues in kidney disease can lead to further discussions about nutrition. The first section outlines nutrition problems in CKD patients stages 1-5 including chronic diseases such as CVD/diabetes/insulin resistance and/or malnutrition. The second section outlines the complexities of chronic kidney disease including kidney stones, hydration and electrolyte/fluid imbalance. The role of high and low potassium foods, vitamins and trace elements in improving patient outcomes is discussed. The content includes diagrams, guides, case studies and research.
Module 4 – Childhood Nutrition
This module outlines the role of nutrition for optimizing health outcomes for infants, toddlers and young children. It includes nutrition guidelines, breastmilk and formula feeding, introduction to solids and family foods, and practical considerations including fussy eating, faltering growth, weight issues and constipation. Australian dietary guidelines for children and adolescents are outlined including infant feeding guidelines and principles of healthy eating. Assessment of breastfeeding adequacy, choice of formula, introduction to solids, allergy prevention and inappropriate feeding practices are included. The second section discusses fussy eating and food refusal, practical advice, avoidant restrictive food intake disorder (ARFID) and faltering growth. Expected growth and weight gain assessment guides are provided together with practical nutrition advice. The areas of childhood obesity and constipation in childhood include resources, guidelines and possible contributing factors.
Module 5 – Advanced Sports Nutrition
This module outlines the constituents of dietary supplements in sports nutrition and risks of supplement contamination. Effective dietary supplements for athletes of all ages and sport endeavour are outlined. The first section focusses on safe and legal supplement use in athletic populations. It discusses dietary supplements, the reasons for using supplements, prohibited and non-approved substances, the risks of a positive test and reducing contamination risk. The second section discusses the effective use of dietary supplements with athletes, supplement categorization systems and optimizing dietary intake/ergogenics including medical supplements and vitamin use. The role of an accredited sports dietitian to ensure dietary adequacy and supplement effectiveness is outlined. The importance of monitoring supplementation including the consumption of specific dietary supplements, adverse health effects, legalities, supplement use inventory, efficacy for use and effectiveness in the individual sporting context are included.
Module 6 – motivational interviewing for behavioural change
This module examines the principles of motivational interviewing to guide health behavioural changes. The content includes recognising what triggers can lead to health behavioural change, discusses the challenges to patient’s engaging in change and suggests various clinical tools to assist with this process. Change strategies including desire, ability, reasons and need, commitment strength measures, sustainability and change talk components are outlined. Four core skills of open questions, affirmations, reflections and summaries whilst practicing advanced listening skills can awaken motivation to change. The content then identifies and offers guidelines to work with resistance and discord and suggests ways to respond to change resistance.
Module 7 – Ageing, Medication and Nutritional Management
This module commences with discussing normal vs pathological ageing, the physiological changes of ageing and how nutrition is one of the major determinants of successful ageing. Nutrient, vitamin and mineral absorption is discussed along with deficiencies in these areas. Recommended dietary intake guides are presented including the impact of medications and polypharmacy, and pharmacokinetic changes over the ageing process. The relationship between ageing, malnutrition and polypharmacy is discussed including the relationship between medication/nutrient interactions. Unit two presents two comprehensive case studies that detail observations, history taking, investigation choices and presenting symptoms and signs. Management strategies include the medication/nutrient relationship, statin induced symptoms and key learnings for each case. Early access to appropriate nutrition care assists in the journey of successful ageing and quality of life.
Module 8 – Food allergies and Intolerances
This module defines food allergies, allergy prevention and dietary advice during pregnancy and infancy. Worldwide infant feeding guidelines for prevention of allergies and infant introduction to foods guidelines are included. Determining food allergy vs intolerance, sensitization vs tolerance and symptom history suggestive of lgE and non-lgE are discussed with supporting clinical images. Nutritional information regarding the management of infants and children with suspected food allergies is addressed including anaphylaxis reactions and eczema conditions. The role of the GP for referral and testing options for allergic reactions is included. Common and less common food allergens are described including cross reactivity and co-reactivity. Cows milk allergy, food protein induced enterocolitis syndrome and eosinophilic oesophagitis are discussed in detail. The module concludes with outlining food intolerances including pharmacological food chemical reactions, artificial and natural food chemicals.
Course Delivery and Assessment
This is a fully online course. We offer a ‘start anytime online’ course structure, which gives flexible start and completion times for studies, as well as exam extensions, to fit in with busy schedules. Participants can enjoy the flexibility to study at their own pace, in their own time, within their home or office, and on their favourite mobile device. The modules are set up in such a way that participants are not required to be online at specific times but can view and replay the video lectures at their convenience. The webinars offer the opportunity to join and interact with the presenters online in real-time but can also be viewed later. There are no face-to-face requirements for exams which can be conveniently completed online within 12 months from the start of the course date. With no travel, accommodation or out-of-office expenses incurred, participants can build critical skills and tailor their career while working in a busy practice or raising a family.
There are eight units in a HealthCert professional diploma program. The course is delivered over 15 weeks with 12 weeks of teaching followed by three weeks for revision and final examinations. The course includes online presentations from experts in the field followed by patient case discussions and decision-making. There is a final webinar prior to examinations. You will also receive valuable 12 months web-based support from the speakers and participate in regular online learning sessions with the opportunity to ask any questions you might have as you implement your learning.
A clinical audit is a mandatory element of this professional diploma. The clinical audit will guide you to reflect on your patient management, prior to and after, increasing your knowledge through your studies at HealthCert. You will need to submit your own cases as part of the audit. If you no longer see any cases in this field, the course offers an early exit point with the Complex Certificate.
The Course Includes:
- All presentation slides available for download.
- Access to additional learning resources, reference materials and video lectures.
- Reading list with references to peer-reviewed journal articles to keep up-to-date with developments in the field.
- 12 month web-based support with the opportunity to ask the instructors questions while you implement your learning.
In order to meet the requirements of professional and academic learning, the course assessment includes professional requirements and two online examinations.
- Develop a report/explanation of how the learning from this course will help you with your professional development.
- Complete a literature review of three articles nominated by the course chair.
- Complete a clinical audit (separately accredited) to demonstrate application of learning.
- 120 knowledge multiple choice questions based on a scenario of a medical practitioner undertaking special interest training.
- 120 authentic scenario based questions based on cases of patient care at a clinic
- Example: A patient arrives at your clinic with this problem … What should you do? Multiple choice images based on patient cases.
The pass mark for each exam is 80 per cent. It is therefore not possible to pass this course on knowledge alone. Knowledge must be successfully applied to patient cases in order to pass the course.
HealthCert recommends completion of all requirements at your convenience within 12 months from the start of the course date.
Certifications and Accreditations
Upon successful completion of the course requirements, course participants will receive the Professional Diploma of Medical Nutrition certificate and below points.
Note this e-course is not hosted on Nexlec and users can click the "Select" button to be directed to the course page.
Face to Face Courses
Course transfers for Face to Face practical workshops are available, subject to requests being received, in writing, a minimum of 10 business days prior to workshop commencement. Transfer requests received after 10 business days prior to workshop commencement will incur an Administration Fee of $250.
Transfers will be subject to availability in the future workshops. If the future workshop has a cost differential, that price will apply, and any additional charges will be payable at the time of the transfer request.
One workshop transfer, per course is allowed. Further transfers will be considered upon application and may be charged at 25% of a full new workshop booking rate.
Transfers for Online courses are available subject to requests being received, in writing, within 7 days of enrolment. Transfer requests received after the 7 days post enrolment will incur an Administration Fee of $200. One course transfer request, per course is allowed.
If the future course being transferred to, has a cost differential, that price will apply, and any additional charges will be payable at the time of the course transfer request.
Online Cancellations and Refunds
Cancellation and a full refund of the course fees will be provided if a request is received, in writing, a maximum of 7 days after course enrolment. Refund requests received later than 7 days after course enrolment will incur an Administration Fee of $250. Upon cancellation and full refund of the course enrolment, you will not receive a certificate or accreditation points.
Courses purchased as part of a bundle attract a discount. This discount is apportioned to the final course in the bundle in the cases of cancellations and refunds. Therefore, cancellation and refund requests of a course that have been purchased as part of a bundle are refunded based on the first and/or second course being charged at the full price rate. Any courses remaining in the bundle can be refunded provided the request is received, in writing, a maximum of 7 days after course enrolment. Refund requests received later than 7 days after course enrolment will incur an Administration Fee of $250.
Online Modules and Assessment
8 Online Modules
Dr. Jaimon Kelly
Senior Teaching Fellow, Bond University
Dr Jaimon Kelly is an Accredited Practicing Dietitian and Senior Teaching Fellow at Bond University. Jaimon works in private practice and consults primarily for chronic disease nutrition. He is also an early career researcher passionate about improving patient-centred care in chronic disease, is an advocate for patient-engagement in both the clinical and research setting, and has a strong interest in exploring new ways to deliver dietary education to improve people’s dietary self-management.
Accredited Sports Dietitian Treasurer, Australian & New Zealand Academy for Eating Disorders Founder, River Oak Health Founder, Food Mind Body
Shane Jeffrey is an Accredited Practicing Dietitian and Accredited Sports Dietitian with 25 years of experience as a dietitian in both the private and public sectors, working almost exclusively in the field of eating disorders, the non-diet approach and sports nutrition. Shane is the current treasurer and a past executive member of the Australian & New Zealand Academy for Eating Disorders, a past chairperson for the nutrition interest group for the Academy for Eating Disorders, and a past chairperson for the Eating Disorder Interest Group for the Dietitians Association of Australia.
Shane has a passion for supporting the education of health professionals in the eating disorders, teaching into four universities, facilitating workshops, and presenting at various national and international conferences. Shane is the founder of River Oak Health and Food Mind Body, two Queensland-based private practices dedicated to the treatment of eating, weight and body image concerns.
Chair, Dietitian Subcommittee, Australasian Society of Clinical Immunologists and Allergists (ASCIA)
Kathy Beck has more than 35 years’ experience working as a registered nurse and a dietitian in clinical dietetics, across all types of home and hospital settings both in Australia and the UK. Kathy is an Accredited Practicing Dietitian and in the last 10 years has specialised in paediatric clinical dietetics across a diverse range of specialty areas but specifically within paediatric food allergy. She is the recognised paediatric allergy dietitian across Queensland and lectures in the area of paediatric food allergy to dietetic students, dietitians, GPs and paediatricians.
Kathy is the Chair of the Dietitian Subcommittee of the Australasian Society of Clinical Immunologists and Allergists (ASCIA) which aims to provide up-to-date educational resources for health professionals and families living with food allergy. Kathy is an active member of the International Network of Diet and Nutrition in Allergy (INDANA) and regularly attends National and International food allergy conferences to broaden and update her skills.
Dr. Treasure McGuire
PhD, BPharm, BSc, GradDipClinPharm, GCHEd, CertIVTAE, Adv Prac Pharm, FACP, FPS, MSHP Assistant Director of Pharmacy (Practice and Development), Mater Health Associate Professor of Pharmacology, Bond University
Dr Treasure McGuire is a passionate medicines information pharmacist, pharmacologist, educator and researcher. She is an Assistant Director of Pharmacy (Practice and Development), Mater Health, Brisbane and holds two senior conjoint academic appointments between Mater, the School of Medicine, Bond University and School of Pharmacy, The University of Queensland (UQ). She is also currently national president of the Australian College of Pharmacy.
As Associate Professor of Pharmacology, Bond University, Dr McGuire aims to transform medical students from ‘doctor as scientist’ to ‘prescriber ready clinicians’. For her work in education at UQ, she was a member of the Postgraduate Clinical Pharmacy Program Team that received the 2016 UQ Faculty of Health and Behavioural Sciences Award for Programs that Enhance Learning (APEL) and a 2017 UQ Commendation for these programs.
Dr McGuire collaborates with academic GPs in patient centred research, in the domains of medicines information, evidence-based practice, medication safety, reproductive health and complementary medicines.
Dr. Stan Steindl
Clinical Psychologist, Psychology Consultants Pty Ltd Adjunct Associate Professor, School of Psychology, The University of Queensland Co-director, UQ Compassionate Mind Research Group
Accredited Practising Dietitian and Senior Teaching Fellow, Bond University
Peta Patterson is an Accredited Practicing Dietitian and Senior Teaching Fellow at Bond University. Her teaching focuses on community and public health nutrition issues and its application to improving the health of the population. Prior to academia she has worked as a dietitian in the general practice setting supporting patients to achieve optimum health through nutrition. She has also spent over 10 years as a Senior Public Health Nutritionist with a primary focus on the health of mothers, infants and children. She has been a member of the Dietitians Association of Australia since 2001.
Nutrition Lead, Australian swimming
Greg Shaw is a sports dietitian that has developed his experience in sports nutrition over the past 25 years. Five of those years were first-hand, as an international ranked swimmer and a member of the Australian Swim Team. Since completing his degree in 2000, Greg has worked with elite teams such as the Brisbane Lions (premiership 03), Queensland Reds and has worked individually with Olympic champions and world record holders consulting to Australian, Queensland and British swimming teams, and the Queensland Academy of Sport. He spent ten years as a senior sports dietitian at the Australian Institute of Sport. He is currently the Nutrition Lead for Australian swimming. Greg was a board member of Sports Dietitians Australia for over 10 years and was instrumental in developing their professional development framework and is currently a member of SDA’s education committee.
Greg is passionate about sports nutrition and ensuring athletes and sports health professionals practice performance focused, safe and legal sports nutrition practices. Greg is currently a member of numerous national sporting bodies, Sport Supplement Policy panels, and was involved in the development of the AIS Sport Supplement Framework. Greg has completed research into the use of dietary supplements by swimmers, including what drives supplement use and how this use has changed over time in relation to regulatory and policy changes.
Dr. Tetyana Rocks
Head of Translational and Educational stream, Food & Mood Centre, Deakin University
Dr Tetyana Rocks is a postdoctoral research fellow and Head of Translational and Educational stream at the Food & Mood Centre, Deakin University. Her main role within the centre is to support the translation of the current evidence in the field of Nutritional Psychiatry into policy and clinical practice through education and training of health professionals and the wider community in Australia and internationally. Tetyana is also continuing to developing her research in eating disorders, focusing on the role of gut microbiota in treatment. Tetyana is an Accredited Practicing Dietitian with extensive experience in tertiary education.