Graduate perspectives of workplace preparation and skill development in undergraduate human nutrition programs

Earlier work has explored perspectives of undergraduate nutrition students, academics and employers regarding career-development initiatives. This study aimed to identify nutrition graduates’ degree expectations and understanding of career outcomes, explore perspectives of skills and attributes important in developing career readiness, and assess the emphasis placed on development of these skills during the degree. Graduates (2015 – 2020) from one on-campus and one online undergraduate human nutrition degree at an Australian university were invited to participate in an anonymous online survey and optional follow up interview in July 2021. The survey collected quantitative and qualitative (short form) responses that were analysed descriptively, with open-ended responses subject to inductive content analysis. Semi-structured interviews were transcribed and analysed thematically. Fifty participants completed the online survey and seven participated in interviews. The university-defined graduate attributes considered the most important in developing career readiness were oral communication, creative problem solving, application of skills and adaptability, autonomy and initiative, and planning and organisation. Forty-four per cent of graduates felt career-readiness was developed during their undergraduate nutrition studies, with critical inquiry and research skills developed the most. Industry experience, food skills, education resource development, clinical skills, knowledge of software, and dietary data collection and analysis were considered essential for a nutrition professional. Placements, work experience, authentic case studies, simulation and problem-solving activities were strategies seen as fostering career-readiness. These views echo those of students, academics and employers. Universities should incorporate authentic, industry-based learning activities within explicit career development curricula to support the development of work-ready nutrition graduates.