Bachelor of Science in Dietetics and Human Nutrition

Purpose

The purpose of this qualification is to provide a well-rounded, broad education that equips learners with the knowledge base, theory and practical ability to communicate and apply the science of Dietetics and nutrition to enhance the health and nutritional status of individuals and groups.

The qualification will enable qualifying learners to demonstrate initiative and responsibility in an academic or professional context to influence food related behaviours. In addition to the three main areas of Dietetics, namely therapeutic Dietetics, community nutrition and food service management, skills in communication, management and research are developed. Dietary modification to address medical problems that are nutrition-related, forms a major part of Dietetics (the study of nutrition as it relates to health). For example, working in consultation with Physicians and other health care professionals, a Dietitian may be instrumental in ensuring that the nutritional requirements of a patient unable to consume food orally is met through alternative routes such as a nasogastric tube. Registered Dietitians are also able to provide specialised services in the dietary management of amongst others, diabetes, obesity, oncology, osteoporosis, paediatrics, renal disease, and liver disease.

The qualification provides the principles and theory that equips learners to enter the labour market, pursue Postgraduate studies, or professional practice in the following categories:

• Clinical Dietitians: Clinical Dietitians work in hospitals, nursing care facilities and other health care facilities to provide individualised nutrition therapy to patients with a variety of health conditions, and provide dietary counselling and education to patients and their families.
• Community Nutrition Dietitians: Community Nutrition Dietitians work with wellness programs, public health agencies, home care agencies, non-governmental organisations, primary health care facilities, and also some private industries, primarily in a disease prevention capacity.
• Food Service Dietitians: Foodservice Dietitians or managers are responsible for large-scale menu planning and the implementation of menus to provide meals to individuals reliant on meals prepared in large scale food service facilities. They coordinate, assess and plan foodservice processes in health care facilities, old age homes, institutions of tertiary education school feeding qualifications, the military, mining industry and prisons.

Rationale

The requirement of the Professional Board for Dietetics and Human Nutrition of the Health Professions Council of South Africa (HPCSA), states that a learner who wishes to practice as a registered Dietitian, needs to complete a four-year qualification in Dietetics, before they are allowed to complete Community Service and then register with the HPCSA in order to practice independently.

This qualification is to train Dieticians to work in the Public Health Sector, both as clinical-and Community Nutrition Dietitians. The latter is related to the burden of disease of both communicable (Human Immunodeficiency Virus infection and Acquired Immune Deficiency Syndrome (HIV/AIDS) and Tuberculosis), and non-communicable diseases as well as malnutrition that are associated with changes in socio-economic status (inclusive of food insecurity) where Dietitians play a pivotal role as part of a multi-disciplinary team in ensuring patient nutritional needs are met and maintained to ensure optimal nutritional status.

The health care costs associated with South Africa's quadruple burden of disease is escalating and one of the most appropriate and cost-effective preventative and curative approaches is for Dieticians to provide optimal nutritional care to all South Africans. Globally, malnutrition is associated, directly or indirectly, with 60% of all childhood deaths under five years of age. Country-specific data for South Africa on the contribution of stunting and wasting to the burden of disease (BOD) are not available, but available studies suggest that malnutrition also plays an important role in morbidity and mortality in South Africa.

Nutrition intervention can prevent the onset of, or play a meaningful role in supporting the treatment of most disease states. As a result, nutrition interventions are central to both public and private health care systems. The training of Dietitians is therefore, considered a national prerogative. A large number of employment opportunities are available wherever health care is provided, whether in a rural or urban setting, private or governmental. In addition, nutrition research plays a central role in developing nutrition intervention qualifications, whether it is aimed at the individual or is community-based in nature.

This qualification will also develop research skills, in order to address key issues that have a profound impact on the nutritional status, morbidity and mortality of the South African population.

Improving the nutritional status of the population would benefit the health system and reduce the economic burden of medical treatment and care in a number of ways. It can reduce the demand for curative treatment, and thus the number of patients, shorten the duration of hospital stays and improve recovery rates.

Recognition of Prior Learning (RPL)

The Institution accepts the principle underlying outcomes-based, source-based and life-long learning, in which considerations of articulation and mobility play a significant role, and subscribes to the view that Recognition of Prior Learning (RPL) whether acquired by formal education curricula or informally (by experience) is an indispensable element in deciding on admission to and awarding credits in an explicitly selected teaching-learning qualification of the Institution.

Formal prior learning: Prior accredited learning at the Further Education and Training (FET) or Higher Education and Training (HET) level in relevant domains which constitute credit-bearing units or modules should be recognised if evidence can be produced that shows that the learner has achieved, at a satisfactory level, the outcomes and Associated Assessment Criteria specified for modules of the Bachelor of Science in Dietetics and Human Nutrition and, if appropriate, allow RPL for the achievement of the qualification in part or in full.

Non-formal and informal prior experiential learning: An applicant who falls outside of the formal qualifications system, but who can demonstrate (through the production of substantial and satisfactory evidence) experiential or work-based learning or a non-formal qualification (or a combination), may be considered for admission and/or for RPL for the achievement of the qualification in part or in full. An applicant who after such assessment, is deemed to have sufficient potential, but is in need of further academic development, must be directed to other suitable learning qualifications prior to admission or to parallel qualifications after admission.

Entry Requirements

The minimum entry requirements are

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

OR

• B Tech in Food and Consumer Science, NQF Level 7.

This qualification consists of compulsory modules at Level 5, 6, 7 and 8, totalling 528 Credits.

Compulsory Modules, Level 5, 128 Credits

• The Smaller Side of Life, 16 Credits.
• General Principles of Chemistry,16 Credits.
• Introductory Nutrition and Community Resources, 16 Credits.
• Zulu, 16 Credits.
• Chemical reactivity, 16 Credits.
• Introduction to Food Science, 16 Credits.
• Lifecycle and Macronutrients, 16 Credits.
• Introduction to Statistics, 16 Credits.

Compulsory Modules, Level 6, 128 Credits

• Introduction to Biomolecules, 16 Credits.
• Further Concepts in Food Science, 16 Credits.
• Introduction to Human Physiology, 16 Credits.
• Micronutrients, Nutritional Assessment, South Africa (SA), 16 Credits.
• Signal Transduction and Metabolism, 16 Credits.
• Weight, Diabetes, Heart Disease, 16 Credits.
• Introduction to Pathophysiology, 16 Credits.
• Counselling Principles and Ethics in Dietetics, 16 Credits.

Compulsory Modules, Level 7, 128 Credits

• Diet Therapy-Surgical, 16 Credits.
• Diet Therapy-Medical 1, 16 Credits.
• Food production, Systems and Plans, 16 Credits.
• Community Nutrition, 16 Credits.
• Management Theory and Practice 1, 16 Credits.
• Management Theory and Practice 2, 16 Credits.
• Nutrition and Community, 16 Credits.
• Diet Therapy-Medical 2, 16 Credits.

Compulsory Modules, Level 8, 144 Credits

• Therapy Internship in Dietetics, 32 Credits.
• Research Project in Dietetics, 48 Credits.
• Food Service Management Internship in Dietetics, 32 Credits.
• Community Nutrition Internship in Dietetics, 32 Credits.

1. Demonstrate ability to conduct screening, needs assessment and situation analyses.
2. Demonstrate ability to plan, implement, and evaluate and document nutrition service delivery.
3. Demonstrate ability to communicate effectively.
4. Demonstrate ability to manage systems relevant to Dietetics and Human Nutrition.
5. Demonstrate ability to conduct and write about research.
6. Demonstrate professionalism.

Associated Assessment Criteria for Exit Level Outcome 1

• Correctly identifies, selects and applies the relevant tools and processes, accurately interprets the results and consolidates them in a professional report.

Associated Assessment Criteria for Exit Level Outcome 2

• Able to select, plan, implement, monitor, evaluate and document appropriate intervention strategies; collaborate with stakeholders including facilitating participation in addressing community nutrition issues, and establishing equipment and other materials required in a variety of settings

Associated Assessment Criteria for Exit Level Outcome 3

• Communicate effectively with individuals and groups at different levels with various cultural, social, educational, political and economic contexts using a variety of media in a variety of settings.

Associated Assessment Criteria for Exit Level Outcome 4

• Select and apply appropriate management tools and processes in planning, organising, leading, controlling and evaluating systems and processes relevant to a variety of health clients.

Associated Assessment Criteria for Exit Level Outcome 5

• Conduct critical review of literature, design and conduct primary research relevant to the field of Dietetics and Human Nutrition, analyse and draw conclusions from data, and document the process and results in an appropriate written document.

Associated Assessment Criteria for Exit Level Outcome 6

• Apply standards of practice and professional ethics and function constructively in a team or a group.

Integrated Assessment

The Exit-Level Outcomes of the qualification are prescribed by a professional body within the South Africa (SA) Health Professions Council. The professional body evaluates the qualification every five years, during which each module is scrutinised professionally for the level of adherence to these outcomes. In Dietetics, the Exit-Level Outcomes describe the skills and competencies that should be acquired by the time a given learner exits the qualification. The modules within the qualification collectively address these outcomes. All modules in the qualification are inter-related and connected.

Formative Assessments are through reports and assignments and summative assessment through exams and final research report.