Postgraduate Diploma in Human Nutrition

The underlying philosophy of the qualifications associated with the Dietetics and Human Nutrition programme is for the courses offered to be relevant to the needs of Southern Africa, to develop a broad and holistic concept of nutrition and health and to integrate theory and practice. Whilst the qualification within the programme is vocational, learners are given a strong academic underpinning, a questioning and critical approach are developed, and learners are involved in the research. Also, the programme gives learners the opportunity and the skills to apply knowledge gained.

The purpose of the qualification is to produce competent professionals who can practice in the areas of Dietetics and Human Nutrition and who can adapt to the environment in which they work.

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.

1. Solve problems encountered in the field related to the profession.
2. Work with professionals in organisations.
3. Work with community members.
4. Completes set tasks in the field satisfactorily and timeously.
5. Synthesis of research literature.
6. Basic evaluation of research.
7. Use the information to develop interventions.
8. Select and use the appropriate methodology for research.
9. Write a research protocol/proposal.
10. Report on research findings in the appropriate manner (written and oral).
11. Facilitate and chair group discussions and meetings.
12. Environment.
13. Advocate and promote nutrition.
14. Communicate nutrition and management information to the Community.
15. Reflect on the human, ethical and moral implications of using science and technology in a way which promotes conservation of the environment.
16. Conduct research in an ethical manner.
17. Apply an appropriate holistic approach to nutrition-related issues.
18. Work in an intersectoral manner and acknowledge the contribution of others.
19. Implement entrepreneurial activities.
20. Apply knowledge appropriately.
21. Understanding of the principles of research.
22. Acts in a professional and ethical manner.
23. Reflects on working in a professional and entrepreneurial manner.
24. Aware of the responsibilities of training and supervising other professionals.
25. Understandof research methods and approaches.
26. Conduct and write up a research project.
27. Develop and manage appropriate nutrition initiatives in community settings.

The following associated assessment criteria apply across all Exit Level Outcomes

• Demonstrate the ability to use their knowledge to solve problems and display responsible decision making using critical and creative.
• Work effectively with others in a team or group as well as with people from organisations and communities.
• Organise and manage them selves and their activities responsibly and effectively.
• Collect, analyse, organise, critically evaluate and synthesise information.
• Communicate effectively.
• Use science and technology effectively and critically showing responsibility for the environment and the health of others.
• Demonstrate an understanding of the world as related systems in a problem-solving context and not in isolation.
• Learn more effectively, to be responsible citizens, to show cultural sensitivity, to use education and career opportunities best advantage and to be entrepreneurial.
• Behave in a professional manner.

Integrated Assessment

Integrated assessment appropriately incorporated to ensure that the purpose of the qualification is achieved

The institution is currently reforming its assessment strategies to include the assessment of applied competence for each qualification. In the meantime, a combination of continuous assessment and traditional written examinations serve to assess the integration of all/most of the learning outcomes for each module in a qualification. Learners understand the basic knowledge related to nutrition and dietetics and are able to integrate different types of knowledge and can use the knowledge in an applied situation in order to suggest or implement appropriate solutions.