Bachelor of Science in Dietetics

First purpose of the qualification is to provide qualifiers with graduate-level knowledge, specific skills and applied competencies in the three fields of Dietetics viz. Clinical Nutrition, Community Nutrition and Foodservice Management that provides an opportunity for gainful economic activity rewards to society and continued personal intellectual and professional growth.

The second purpose is to provide South Africa with significant numbers of graduates with applicable knowledge, skills and attitudes to address the nutritional problems in society, to promote good nutrition, manage nutrition in health and disease and prevent malnutrition in South Africa.

The third purpose of the qualification is to provide graduates who are competent to assess, interpret, plan, manage, implement and evaluate all aspects of the field of Dietetics and Nutrition using a problem-solving approach.

Recognition of Prior Learning (RPL)

The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience. In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy.

Entry requirements

The minimum entry requirement for this qualification is

• Senior Certificate, NQF Level 4 with endorsement.

Or

• National Senior Certificate, NQF Level 4 granting access to Bachelor's studies.

Or

• National Certificate Vocational, NQF Level 4 granting access to Bachelor's studies.

1. Apply knowledge of physiology, biochemistry food, nutrition and food service systems to plan, implement and manage nutritional care in health and disease of individuals and populations.
2. Apply knowledge of appropriate health standards and undertake quality assurance qualifications about Dietetic and Nutritional services.
3. Demonstrate skills in the collection of data related to health and nutritional status of individuals, groups and populations and interpreting and evaluating data, literature, policies and evaluating qualifications at the input, process and impact level.
4. Evaluate the effectiveness of the process applied in changing dietary behaviour.
5. Apply the principles of effective communication through an understanding of cultural differences in social contexts.
6. Work effectively within an organisational structure.
7. Manage time as well as human, financial material, physical and operational resources.
8. Participate in policymaking related to nutrition.
9. Develop and manage small business opportunities.

Integrated assessment

Formative assessment is provided through tasks, assignments, tutorials and case studies.

Summative assessment is provided through assignments, oral examinations, written examinations at the end of each module and a research project in the fourth year.