Bachelor of Science in Dietetics

The purpose of this qualifications is to train a dietician who will be able to register with the Health Professions Council of South Africa (HPCSA), Professional Board for Dietetics and Nutrition and who is in possession of Graduate-level scientific knowledge, skills and attitudes necessary to practice independently in any of the areas of therapeutic nutrition, community nutrition and food service management, in line with national and international trends. The qualification will:

• Equip learners with the necessary knowledge, skills and insight to function independently within the public as well as the private sector.
• Equip learners in the various steps of research methodology, in order to prepare them for Postgraduate studies or a career in research in the field of nutrition.
• Produce a professional who is focused on self-development through life-long learning, and who will uphold professional and ethical standards of practice.

Rationale

Adequate and appropriate nutrition plays a vital role in the health, well-being and development of a country. South Africa is a developing country with a burden of disease, in which undernutrition and over nutrition present simultaneously. The need exists for the training of dieticians to fulfill the need for therapeutic nutrition services, food service management, community nutrition and sport nutrition as well as for research in the field of nutrition and dietetics. This qualification trains dieticians to prevent and treat nutrition related diseases and conditions with a nutrition implication through dietary interventions and nutrition education, in order to work towards improved health and wellbeing in the country.

Recognition of Prior Learning (RPL)

Where learners do not meet the minimum admission requirements, RPL may be used to grant access to the qualification. RPL will be applied according to the Recognition of Prior Learning, Credit Accumulation and Transfer, and Assessment policy. This will relate to both access to the qualification as well as for credit recognition or exemption towards achieving the qualification.

The institution will ensure that quality assurance processes that address the specificities of the RPL process (including applications, assessment, and reporting and management systems) are implemented; and that administrative and support systems, both prior and subsequent to RPL assessment, are in place.

Entry Requirements

The minimum entry requirement for this qualification is

• National Senior Certificate at National Qualifications Framework (NQF) Level 4, granting access to Bachelor's Degree study.

This qualification consists of the following compulsory National Qualifications Framework (NQF) Level 5, 6, 7 and 8 modules totalling 524 Credits.

Compulsory Modules, Level 5, 72 Credits

• Nutrition 1, 16 Credits.
• Nutrition 2, 16 Credits.
• Inorganic and Analytical Chemistry (Mainstream), 16 Credits.
• Biophysics, 16 Credits.

Compulsory Modules, Level 6, 180 Credits

• Core Business Activities, 16 Credits.
• Biology, 12 Credits.
• Foods, 16 Credits.
• Dietetic Service Learning, 16 Credits.
• Dietetic Service Learning, 16 Credits.
• Dietetic Service Learning, 32 Credits.
• Therapeutic Nutrition, 8 Credits.
• Food preparation, 16 Credits.
• Food preparation II, 16 Credits.
• Human Molecular Biology, 16 Credits.
• Foods, 16 Credits.

Compulsory Modules, Level 7, 144 Credits

• Evidence-based Nutrition, 16 Credits.
• Advanced Community Nutrition I, 16 Credits.
• Therapeutic Nutrition, 8 Credits.
• Nutrition Mini - Dissertation, 16 Credits.
• Therapeutic Nutrition 1, 8 Credits.
• Therapeutic Nutrition 2, 16 Credits.
• Food Service Management, 16 Credits.
• Introduction to Psychotherapy and Ethics, 16 Credits.
• Food Service Management, 16 Credits.
• Nutrition Research, 16 Credits.

Compulsory Modules, Level 8, 128 Credits

• Nutrition Research, 36 Credits.
• Food Service Management, 48 Credits.
• Research Methodology, 16 Credits.
• Advanced Community Nutrition II, 28 Credits.

1. Assess nutritional status and the concomitant health risk of clients/patients and groups in communities/institutions by applying evaluation of socio-demographic, anthropometric and body composition status, as well as clinical signs and biochemical profiles.
2. Plan, implement, evaluate and document nutrition service delivery regarding intervention strategies.
3. Collaborate with relevant stakeholders, facilitate community or public participation in nutrition care and education.
4. Plan, execute and control food procurement, storage, production, distribution and consumption of the final product.
5. Apply food quality standards.
6. Communicate effectively with individuals and groups, using different methods.
7. Apply appropriate human resource management principles to effectively manage finances, operational procedures and resources.
8. Interpret, implement and integrate internal and external policy and legislation.
9. Access, critically review and apply relevant scientific information.
10. Initiate, undertake and participate in all aspects of a research process, including identifying a research problem, designing a research project, presenting and disseminating results, writing a research report, and recommendations on the practical application of research results.

Associated Assessment Criteria for Exit Level Outcomes

• Apply the basic principles and techniques related to the content.
• Apply the principles and techniques of and differentiate and solve problems related to the content.
• Apply the advanced principles and techniques of, and synthesise, differentiate and solve problems related to the content.
• Apply the advanced principles and techniques of, analyse, order and critically evaluate information related to the content.

Integrated Assessment

The qualification provides for a continuous assessment approach. The assessment approach of the qualification is based on the principles of integrated assessment since the assessment activities are focused on the different dimensions of the purpose of the qualification. Where applied competence is required, theory and practice are integrated and aligned with the Exit Level Outcomes of the qualification. This is evident in that it is expected from leaners to:

• Apply research methods and techniques.
• Interrogate knowledge relevant to Dietetics.
• Solve complex or abstract problems and transfer processes or techniques to unfamiliar problems within the subject field.
• Critically review data.
• Present and communicate academic ideas.

Practical work, assignments with written reports, oral seminar presentations, written and oral tests and examinations, and clinical practice demonstrations will be used for assessment.