100 years of dietetics education: from wartime innovation to modern clinical practice

Celebrating a century of heritage and 25 years of AHP excellence

As we celebrate this centenary, we also mark another vital anniversary: 25 years of Allied Health Professions (AHPs). Dietitians are a core part of this diverse group of 14 professions, working alongside physiotherapists, occupational therapists, and podiatrists to provide high-quality, person-centred care across Scotland.

The rosehip revolution

Long before nutrition was a trending topic, pioneers like Mary Andross (1893–1968) proved that dietitians are essential to national health. A brilliant chemist and teacher at the Glasgow and West of Scotland College of Domestic Science, Mary was a force of nature. She didn't just stay in the lab; she understood that for science to matter, it had to reach people's plates.

During the Second World War, when citrus fruits were difficult to find, Mary discovered that the humble rosehip, growing wild across Scotland, contained up to 20 times as much vitamin C as an orange.

By developing recipes for rosehip syrup, she led a national effort that protected thousands of children from deficiency. It was “wartime hacking” at its best—using chemistry to solve a national crisis.

But Mary didn't do it alone. Her discovery sparked a massive national movement. Thousands of Scouts and Guides took to the Scottish hedgerows to forage for the fruit, while the Women’s Institute managed the local collection points. Together, they gathered hundreds of tonnes of wild rosehips, proving that when science and community come together, they can tackle almost any challenge.

Pioneering the path to a degree

The college wasn't just a place for wartime innovation; it was the birthplace of professional dietetics education in Scotland. Under Mary’s influence as the head of the science department, the institution shifted from teaching traditional “domestic science” to focusing on the chemistry of nutrition.

While the first diplomas in the subject were established in the mid-1920s, the real turning point for the profession's status came in 1973, when the college launched its very first BSc course in dietetics. This was a landmark moment, officially recognising dietetics as a university-level clinical science. It paved the way for the high-tech, evidence-based profession we see today at Glasgow Caledonian University, the modern successor to Mary’s department.

Beyond the stereotypes: the high-tech reality of modern dietetics

Fast forward to today, and that same commitment to innovation is still driving the profession. Forget the old clichés about meal plans and calorie counting. Dietitians are clinical problem-solvers who use the science of food and nutrition to save and change lives. 

They are a vital part of the multi-disciplinary team (MDT) for people living with long-term conditions like diabetes or heart disease, helping them take control of their health through what they eat. In cancer care, they provide essential support to help patients stay strong during treatment and manage side effects.

From using biological data to create personalised health plans to managing life-saving liquid feeds in intensive care, the role is varied. Some are even helping to save the planet by designing eco-friendly menus that tackle climate change. The tools of the trade have changed, but the goal is the same: making sure everyone has the right nutrition to live well.

A career with zero dead ends

A dietetics degree is a “passport” to a diverse range of sectors. In Scotland, we are lucky to have world-class degree programmes, each providing the clinical training needed to succeed. You can find them at Glasgow Caledonian University, Queen Margaret University in Edinburgh, and Robert Gordon University in Aberdeen.

When you graduate from any of these universities as a qualified dietitian, you’ll register with the Health and Care Professions Council (HCPC). From there, you are joining a workforce where you can build a career across:

• The NHS—Supporting patients on wards or in the community with clinical expertise.
• Elite sport—Helping pro athletes hit peak performance through nutrition.
• The food industry—Partnering with brands to make what we eat healthier and more sustainable.
• Public health—Designing programmes to tackle health inequality across the country.

Each university offers different routes into the profession, from four-year undergraduate degrees to fast-track postgraduate master's.

Not sure which route is right for you? 

You can compare all dietetics courses available in Scotland and view their entry requirements in one place. Search for dietetics courses on My World of Work.

Voices from the profession

We asked GCU students to keep it real about what the journey into the profession actually looks like.

Dietetic students discuss their “why” and the skills they are building for the future.