Postgraduate Diploma in Food and Nutrition

Purpose

The purpose of the qualification is to promote the consumer well-being of the citizen by focusing on developing research capacities in the field of food and nutrition. Through advanced theoretical knowledge of food and nutrition, learners will develop critical skills required to address problems and provide possible solutions to contemporary consumer food and nutrition issues.

Upon completion, the qualification will equip qualifying learners with the following competencies

• Manage, monitor and evaluate ethical food and nutrition projects.
• Apply project management and research methodology skills to provide nutrition and food-based solutions for communities and industry.
• Use sound research principles to conduct food and nutrition research projects.
• Recommend sustainable food systems and practices upon an investigation of South African food and nutrition security.
• Contextualize, analyse and apply national and international relevant policies to address food and nutrition public health problems.

Furthermore, the qualification is envisaged to provide qualified learners with a chance to undertake advanced reflection and development at a higher theoretical level than in preceding qualifications, giving them opportunities for upward career mobility and/or a research career through articulation into various postgraduate qualifications.

Rationale

South Africa is a developing country challenged by both over-and under-nutrition. It is predicted that the present dietary trend will continue and obesity will increase in the future with an increase in the associated critical health risks of obesity. Suitable strategies are required to address epidemiological and national health problems to address the government's goal to raise the nutritional levels, especially in the more vulnerable sections of the population.

The National Development Plan (2030) and the National Policy on Food and Nutrition Security for the Republic of South Africa (policy No. 637 dated 22 August 2014: Department of Agriculture, Forestry and Fisheries) implemented in 2014, both indicate that the provision of healthy/nutritious, safe and sustainable food is a priority. The qualification is intended to address national and regional needs as it further emphasises the relationship between food, nutrition and health and focuses on the well-being of the consumer, both as an individual and as a member of a community.

In the light of the importance of food and nutrition sustainability in the nation's development and the overall goal of improved welfare of the population, government places a high priority on several national policies and programmes,

The design of the qualification was informed by feedback from in-depth situation analysis and engagement with a range of stakeholders in the food industry. Findings indicated that a need exists in the food and nutrition industry and the South African communities for a qualification that focuses on food and nutrition project management, sustainability of food and nutrition, food and nutrition public health issues and develop research and analytical skills to address food and nutrition problems. The promotion and protection of the well-being of individuals and communities form the basis of Consumer Science. This study field has its roots in the Natural and Social Sciences and the interdisciplinary knowledge base makes it ideal to support the challenges faced by individuals in everyday life, both as members of communities and in the work environment. Improved knowledge of the consumer will enable policymakers as well as role players in the food industry to see to the food and nutrition needs of consumers. The qualification will contribute to the South African economy through capacity building within the food industry to address skills shortage identified National Scarce Skills List: Food Beverage Sector for Education and Training Authority (SETA), 2015). The qualification is designed to meet the employment needs of local industries and the career aspiration of graduates

Qualifying learners will be employed as

• Quality assurance managers.
• Sales and marketing managers.
• Training and development professionals.
• Researchers

This qualification is designed for graduates to further their specialized training and knowledge base for preparation towards Masters studies in the discipline of food and nutrition in response to the changing needs of stakeholders in the food and nutrition industry. The qualification will enable qualifying learners to register with the South African Association of Family Ecology and Consumer Science (SAAFECS), a professional body that promotes Consumer Science as an integrated discipline and profession and to pro-actively work towards improving the quality of life of the consumer.

Recognition of Prior Learning (RPL)

The qualification may be achieved in part through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. The institution's policy will apply to all prospective candidates.

The appropriate credits would be assigned provided that the prospective candidate can demonstrate competence that they have achieved the exit level outcomes.

Entry Requirements

The minimum entry requirement for this qualification is

• Advanced Diploma in Consumer Sciences in Food and Nutrition, NQF Level 7.

Or

• Bachelor of Technology in Consumer Sciences in Food and Nutrition, NQF Level 7.

This qualification consists of the following compulsory modules at National Qualifications Framework Level 8 totalling 120 Credits.

Compulsory Modules, Level 8,120 Credits

• Research Methodology, 20 Credits.
• Sustainable Food and Nutrition, 24 Credits.
• Food and Nutrition Public Health, 24 Credits.
• Food and Nutrition Project Management, 20 Credits.
• Food and Nutrition Research Project, 32 Credits.

1. Demonstrate ability to apply project management and research methodology skills to undertake a food and nutrition research project.
2. Undertake advanced reflection and development through engagement with theoretical knowledge of key concepts and principles related to food and nutrition.
3. Relate food and nutrition knowledge to multidisciplinary contexts to undertake highly-skilled and specialised work.
4. Critically analyse developments and address problems related to the food and nutrition fields in public health and sustainability.

Associated Assessment Criteria for Exit Level Outcome 1

• Identify and apply project management principles to address complex and challenging problems within a field
• Evaluate and apply research methodology concepts to complex practical and theoretical problems.
• Apply research methodology skills in the context of a food and nutrition research project,
• Use the academic and professional resources to produce and communicate a research project with a range of audiences with different levels of knowledge or expertise.

Associated Assessment Criteria for Exit Level Outcome 2

• Evaluate theoretical knowledge of key concepts and apply principles in food and nutrition project management.
• Analyse theoretical knowledge of key concepts and apply principles in food and nutrition public health.
• Engage and review theoretical knowledge of key concepts and principles in sustainable food and nutrition.
• Critically reflect on theoretical knowledge of key concepts and apply principles in research methodology.

Associated Assessment Criteria for Exit Level Outcome 3

• Validate and apply food and nutrition knowledge and its relation to research.
• Undertake a highly-skilled and specialised work in multidisciplinary contexts.
• Identify and address ethical issues in the food and nutrition field.
• Critically review and evaluate food and nutrition information

Associated Assessment Criteria for Exit Level Outcome 4

• Interrogate various sources of knowledge in the food and nutrition field.
• Evaluate and apply theories and research methodologies to food and nutrition issues.
• Identify, analyse and address problems related to the food and nutrition field.
• Select creative responses to food and nutrition issues and plan interventions appropriate to a field.
• Address ethical issues in Consumer Science in the areas of Food and Nutrition.