ABSTRACT
Background
Private practice dietetics is a rapidly growing work domain for graduate and experienced dietitians due to a competitive job market, expansion in remuneration options from health insurance systems and a desire for self-employment and flexible working conditions. Private practice dietetics requires core dietetics skills and business acumen, however, tertiary training opportunities for private practice preparation and development are unclear. This qualitative descriptive study aimed to explore the experiences and perceptions of academic educators from accredited Australian dietetics programmes on workforce development in private practice dietetics, with a focus on graduate preparedness, curriculum models, competency development, and placement opportunities.
Methods
Academic educators from accredited tertiary training programmes were purposively sampled for participation in semi-structured interviews on their experiences and perceptions on workforce development aspects for private practice. Data was analysed using qualitative thematic analysis methods.
Results
Nineteen academics participated from 15 universities. Sixteen themes emerged across seven constructs; pathways, the work of private practitioners, preparation, competency development, placements, competency requirement, and workforce challenges. Preparing future private practice dietitians presents notable challenges within the context of tertiary education, particularly due to challenges around private practice placements, curriculum crowding and competing educational priorities. Additionally, significant professional and structural barriers were identified in relation to building capacity within the private practice dietetics workforce.
Conclusions
Addressing the issues raised with tertiary educators will require a collaborative approach, including the development of consensus on key workforce development strategies. Such efforts are essential to support this important career pathway, which plays a critical role in delivering nutrition services to the community.
Journal of Human Nutrition and Dietetics, Volume 38, Issue 5, October 2025. Read More