SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Master of Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
108929  Master of Nutrition 
ORIGINATOR
Stellenbosch University 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Master's Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 09  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2021-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
  • To develop the students' critical insight and maturity of judgment in order to advance his/her intellectual capabilities and management skills.
  • To equip students with the necessary skills to undertake original advanced and independent research in the field of Nutrition and to make their research findings know.
  • To produce professionals with the competence and critical intellectual abilities to enhance the profession and to make provision for the country's needs in a skilled workforce of the highest calibre
  • To develop students' leadership abilities in order to guide pre and Postgraduate students undertaking research in the Nutrition field.
  • To prepare students for doctoral study.
  • To produce professionals with academic integrity who will apply professional ethics in their work. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
  • Access may be gained to the qualification through the Recognition of Prior Learning (RPL).

    Entry Requirements:
  • Bachelor of Science in Dietetics, Level 8.
    Or
  • Bachelor of Nutrition, Level 8.
    Or
  • Bachelor of Science Honours in Nutrition, Level 8.
    Or
  • Bachelor of Science Honours in Dietetics, Level 8.
    Or
  • Bachelor of Science in Dietetics, level 7 plus a Diploma in Hospital Dietetics, Level 6.
    Or
  • Bachelor of Medicine and Bachelor of Surgery (MB,ChB), Level 8. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    EXIT LEVEL OUTCOMES 
    The Master's in Nutrition graduate will have:
    1. Demonstrable skills in problem conceptualisation, identification, definition and problem solving, displaying critical and creative thinking processes in the evaluation of the available literature, the identification and formulation of a research problem, the planning of a research protocol to find solutions to the problem and the implementation of the protocol.
    2. Demonstrable skills in teamwork by functioning effectively as part of a research team.
    3. Demonstrable skills in self-organisation and self-management in the successful planning and implementation of a research project, and its timely completion together with that of other related tasks.
    4. Demonstrable skills in information management in the independent analysis and presentation of research findings, and the critical evaluation of existing and obtained data.
    5. Demonstrable skills in effective oral, written and electronic communication during planning and implementation of a project, communication with team members and clients on a regular basis, presentation of protocol and research findings, and the writing of a scientific publication and written examinations.
    6. Demonstrable skills in the effective and responsible application of science and technology by using the latest available methods and equipment during the conceptualisation, identification, definition, implementation, analysis and presentation of research.
    7. Demonstrable skills in holistic approach regarding nutritional issues.
    8. Knowledge and insight:
  • An advanced level of knowledge and insight in a specialised field of the nutritional sciences.
  • An advanced level of knowledge and insight in research methodology and statistics.
  • An in-depth understanding of the complexities of the problems involved.
  • An understanding of the relevancy and shortcomings of proposed solutions.
    9. Skills:
  • Demonstrable skills in using higher order principles to relate date to new, broader issues.
  • Demonstrable skills in challenging orthodox theory and suggesting new approaches.
  • Demonstrable skills in handling contradictions and making value judgements.
  • Demonstrable skill in doing independent and original research at an advanced level.
  • Demonstrable skills in selecting and applying appropriate tools and research methods with confidence.
  • Demonstrable skills in taking initiative, negotiation effectively and management of conflict.
  • Demonstrable skills in critically reviewing evidence supporting conclusions.
  • Demonstrable skills in extrapolating implications of research findings beyond given data.
  • Demonstrable skills in interacting and engaging in debate with a professional audience.
  • Demonstrable skills in producing detailed and coherent research reports.
    10. Attitudes:
  • Serve fellow-men with dignity and respect.
  • Show respect for other people's opinions and cultural forms of expression.
  • Able to exercise self-critique and to process the critique by others.
  • Understand and apply appropriate professional and ethical values, and take responsibility within the limits of his/her own competence.
  • Understand the need for continued professional development, and be competent to engage in life-long learning activities.
  • Have a positive attitude towards advances in the science of nutrition and the implementation thereof. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Students must:
  • Perform duties within the research team in a mature and accountable way.
  • Submit a valid protocol.
  • Lead team discussions with confidence.
  • Demonstrate acceptable standards in managerial procedures as it relates to the research.
  • Give the correct interpretation of research findings, to give a critical evaluation of information, and to integrate and synthesise this information into a thesis follow the correct statistical procedures.
  • Demonstrate high standards in terms of oral and written communication with individuals and groups.
  • Follow the correct measurement procedures.
  • Be objective in their assessment of international and national tendencies, in order to place it in the correct perspective according to South African requirements. They must apply knowledge and implement programmes relating to own research or literature findings.

    Integrated Assessment:
    Integrated assessment takes place in terms of the following procedures:

    Research Thesis.
  • Student's submit a thesis containing a literature study, the conceptualisation, identification and definition of the problem, the methodology followed, results and discussion of the research findings, and a critique on the methodology or shortcomings of the study. They are evaluated in terms of standard criteria, and on the ability to successfully integrate all the elements required to substantiate the central thesis and contribution(s) of the study.

    Assessment of implementation of protocol.
  • Students are evaluated on their ability to work in a responsible and independent way in planning and implementing a project, and in analysing and interpreting the findings, as well as implementing the findings as appropriate. They also present their protocols to and academic audience, aiming at a critical discussion of the methodology.
  • Written examinations planned to assess the student's ability to integrate knowledge and skills acquired in the qualification.

    Oral examination
  • The oral examination at the end of the learning is planned to assess the student's ability to integrate knowledge and skills required in the qualification. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Master of Science in Nutrition, Level 9.
  • Master of Science in Human Nutrition, Level 9.
  • Master of Dietetics, Level 9.

    Vertical Articulation:
  • Doctor of Philosophy in Nutrition, Level 10, Level 9.
  • Doctor of Science in Nutrition, Level 10.
  • Doctor of Nutrition, Level 10. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Stellenbosch University 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.