A qualitative exploration of the future of nutrition and dietetics in Australia and New Zealand: Implications for the workforce

Abstract

Aim We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles. Method A qualitative interpretive approach was employed. We conducted individual interviews with nutrition and non‐nutrition thought leaders external to the profession. In addition, we conducted focus groups with experts within the nutrition and dietetics profession, academic dietetics educators and students/recent nutrition and dietetics graduates (total sample n = 68). Key nutrition‐related issues and challenges, drivers for change and potential future roles of the profession were explored. Data were analysed using a team‐based thematic analysis approach. Results Future roles of nutrition and dietetics professionals were described as food aficionados, diet optimisers, knowledge translators, equity champions, systems navigators and food systems activists, change makers, activists and disruptors. In addition, science was identified as a uniting framework underpinning the professions. An additional 16 critical capabilities were considered to underpin practice. Conclusion The results demonstrated that the current and future needs for workforce education and development need to address the impact of climate change, growing inequities, the democratisation of knowledge and the disruption of health and food systems. Education providers, regulators, professional associations and citizens need to work together to realise roles that will deliver on better health for all.

Using document analysis to revise competency frameworks: Perspectives from the revision of competency standards for dietitians

“…Expanding the role of the dietitian in food systems and sustainability, and in advocacy is in line with recent evidence on the future of the nutrition and dietetics workforce ( 21 ). This recent work has argued that to truly improve nutritional health dietitians need to be system disruptors and work in areas where they may not have worked before.…”

‘It's a constant changing environment, and we're just playing catch up’: Hospital food services, food waste, and COVID‐19

“…This has been recognised as the third most needed theme of nutrition research, 39 and one of six emerging roles for dietitians in the future. 40 Additionally, a recent position paper from Dietitians Australia endorsed the need for a food systems transformation to support healthy and sustainable diet‐related practices, including institutional food services. 41 Despite the negative impact of the COVID‐19 pandemic on the progression of the Sustainable Development Goals, 10 organisations are still committing to meet them.…”

Expanding perspectives on professionalism in dietetics

“…There is an emerging literature encouraging reflexivity and critical consideration of established ways of doing and being, towards a more diverse profession and considering the sociocultural aspects within the profession. 5,9,12,13 In this issue, the paper by Boak et al 14 outlines the need for cultural shifts and change, and for reinvention within the profession. Their paper presents an insightful exploration of the future of nutrition and dietetics in Australia and New Zealand, and relevant workforce implications.…”

“…This includes descriptions of expanding and future dietetics roles and capabilities required for moving forward including curiosity, creativity, empathy, embracing and harnessing diversity, cultural safety and disrupting expertise. 14 These capabilities are aligned with contemporary dietetics professionalism and necessitate expanding paradigms and ways of thinking, educating and being. Similarly, other papers in this issue, by Blair et al, 15 Croxford et al, 16 Kelly et al 17 and Kirkegaard et al 18 all speak to an expanding requirement to more explicitly educate graduates in the 'art' of practiceequipping nutrition and dietetics graduates for employability in diversifying roles, in navigating uncertainty and complexity, and developing the critical capabilities Boak et al 14 describe.…”

“…14 These capabilities are aligned with contemporary dietetics professionalism and necessitate expanding paradigms and ways of thinking, educating and being. Similarly, other papers in this issue, by Blair et al, 15 Croxford et al, 16 Kelly et al 17 and Kirkegaard et al 18 all speak to an expanding requirement to more explicitly educate graduates in the 'art' of practiceequipping nutrition and dietetics graduates for employability in diversifying roles, in navigating uncertainty and complexity, and developing the critical capabilities Boak et al 14 describe. This will require ongoing cultural change (and involve learning and unlearning), and philosophical shifts within the profession.…”