Ruby Barnard chose to undertake her Master of Dietetics at La Trobe University because of the range of opportunities available in community and public health nutrition.
“This degree has given me the skills to work closely and respectfully with a wide range of communities. It really aligns with my aspiration of working alongside Indigenous communities to support health outcomes and improve access to nutritious food in a way that is meaningful and sustainable.”
As part of the course, Ruby spent five weeks on Miriwoong Country in Kununurra, Western Australia, where she worked with the Majarlin Kimberley Centre for Remote Health.
“During this time, I worked with the community on Balanggarra Country in Wyndham, where another student and I co-designed and delivered nutrition education and cooking sessions at the 7-Mile Rehabilitation Centre, run by Ngnowar Aerwah Aboriginal Corporation.”
“I also contributed to the Wyndham community cookbook project, which brought together local stories and family recipes created by the community, for the community.”
“I was fortunate to be welcomed into homes and community spaces during this project, where people generously shared their stories and invited us to try their incredible family recipes. I gained so much insight from the community about their culture, food and the importance of connection, which are lessons that will stay with me both personally and professionally.”
When she graduates, Ruby hopes to work in community dietetics, particularly in partnership with Aboriginal and Torres Strait Islander communities.
“I’m deeply passionate about supporting food security, promoting culturally appropriate nutrition initiatives and collaborating with communities to share nutrition knowledge, celebrate culture, and support long-term health outcomes that is empowering for every individual.”
