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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Bachelor of Science in Dietetics 
SAQA QUAL ID QUALIFICATION TITLE
72785  Bachelor of Science in Dietetics 
ORIGINATOR
North West 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
National First Degree(Min 480)  Field 09 - Health Sciences and Social Services  Preventive Health 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Level 7  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 EXCO 0417/23  2018-07-01  2018-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-12-31   2024-12-31  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
16867  Bachelor of Science: Dietetics  Level 7  Level TBA: Pre-2009 was L7  512  Complete 

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
111428  Bachelor of Science in Dietetics  Not Applicable  NQF Level 08  480  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the qualification is to train and deliver professional dieticians for practice in the extended health sector of South Africa. In view of health problems associated with a poor lifestyle, the HIV/AIDS pandemic, as well as under and over feeding, effective nutritional care for both healthy and sick people is of the utmost importance. The monetary load on health care services is out of control and one of the most basic principles to stabilise the problem, is for trained dieticians to provide preventative nutrition education and health care to all levels of the community. Furthermore, completion of this qualification prepares graduates for further study at Level 9.

Rationale:
In developing this professional qualification, requirements of the Health Professions Council of South Africa (HPCSA), and national and regional needs were taken into consideration. In composing the curriculum, consideration was given to career possibilities and manpower needs of our country. This qualification prepares the student for further post-graduate studies in Dietetics/Nutrition. This programme gives an opportunity for training which is a prerequisite for registration as a dietician at the Health Professions Council of South Africa (HPCSA). 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The North-West University 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, whether acquired by formal education curricula at this or another institution, or informally (by experience) is an indispensable element in deciding on admission to and awarding credits in an explicitly selected teaching-learning programme of the North West University.

Formal prior learning:
Prior accredited learning at the Further Education and Training (FET) or Higher Education and Training (HET) level in relevant domains which RPL constitute credit-bearing units or modules should be recognized if evidence can be produced that shows that the student has achieved, at a satisfactory level, the outcomes and associated assessment criteria specified for modules of the Bachelor of Art (BA) in Behavioural Sciences and, if appropriate, allow the Recognition of Prior Learning 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 the Recognition of Prior Learning 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 programmes prior to admission or to parallel programmes after admission.

Entry Requirements:
The minimum entry requirements are:
  • National Senior Certificate (NSC) granting access to Bachelor's Degree studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Levels 5, 6, 7 and 8 totalling 576 Credits.

    Compulsory Modules at Level 5: 144 Credits:
  • Academic Literacy (Agla121), 12 Credits.
  • Academic Literacy (Agle121), 12 Credits.
  • Introduction to the Professions, 12 Credits.
  • Introduction to Nutrition, 12 Credits.
  • Nutrients, 12 Credits.
  • Food, 12 Credits.
  • Introductory Organic Chemistry, 12 Credits.
  • Membrane and Muscle Physiology, 12 Credits.
  • Introductory Inorganic and Physical Chemistry, 12 Credits.
  • Introduction to Physiology, 12 Credits.
  • Botanical Food Groups and Systems, 12 Credits.
  • Anatomy, 12 Credits.

    Compulsory Modules at Level 6: 144 Credits:
  • Endocrine System and Digestion, 12 Credits.
  • Physiological Defence Mechanisms, 8 Credits.
  • Biochemistry for Health Sciences, 16 Credits.
  • Metabolism, 8 Credits.
  • Biochemistry, 16 Credits.
  • Animal Food Groups and Systems, 16 Credits.
  • Introduction to Community Nutrition, 8 Credits.
  • Nutrition through the life cycle, 16 Credits.
  • Food Service Management Aspects, 12 Credits.
  • Nutrition Practice II, 12 Credits.
  • Know and understand the Health World, 12 Credits.
  • Microbiology for Food and Nutrition, 8 Credits.

    Compulsory Modules at Level 7: 160 Credits:
  • Life Style Health Disorders for Dietetics, 24 Credits.
  • Nutritional Biochemistry, 12 Credits.
  • Descriptive Statistics, 12 Credits
  • Paediatric Therapeutic Nutrition, 8 Credits.
  • Therapeutic Nutrition, 24 Credits.
  • Nutrition Research Methodology, 16 Credits.
  • Nutrition Practice III, 16 Credits.
  • Excretion, 8 Credits.
  • Food Service Management: Systems and Large Scale Production, 16 Credits.
  • Cardiovascular Physiology, 16 Credits.
  • Community Nutrition, 8 Credits.

    Compulsory Modules at Level 8: 136 Credits:
  • Community Nutrition Practice, 32 Credits.
  • Applied Therapeutic Nutrition, 40 Credits.
  • Food Service Management Practice, 32 Credits.
  • Nutrition Research, 32 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate extensive and systematic knowledge of the health and disease profile of different South African communities with reference to the nutritional framework and status, agents and organisations involved with local, national and international nutrition and related health issues.
    2. Demonstrate skills to undertake literature searches in obtaining relevant information in order to identify complex, practice orientated nutritional problems, analyse and interpret it and reach conclusions through practical recommendations; and be able to communicate findings in writing by means of appropriate information technology, and verbally to laymen and professional audiences.
    3. Demonstrate knowledge and critical understanding of the principles and theories in the identification and analysing of health problems in individuals and communities related to nutrition, and to launch, evaluate and document nutrition intervention programmes from a responsible and ethical framework.
    4. Apply techniques and knowledge with regard to business management in own practices, community nutrition units and food service units as part of a health team.
    5. Demonstrate independent learning and management of all relevant resources in order to master the outcomes of this qualification. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria will be assessed in an integrated manner across the Exit Level Outcomes.
  • Demonstrate a systematic and integrated knowledge and understanding of, and an ability to analyse, evaluate and apply the fundamental terms, concepts, facts, principles, rules and theories.
  • Apply appropriate discipline-related methods of scientific inquiry and independently validate, evaluate and manage sources of information.
  • Demonstrate critical reflection on, and understanding and application of, appropriate methods or practices to resolve complex discipline-related problems and thereby introduce change within related practice.
  • Demonstrate professional and ethical behaviour within an academic and discipline-related environment with sensitivity towards societal and cultural considerations.
  • Effectively communicate scientific understanding and own opinions/ideas in written or oral arguments, using appropriate discipline-related and academic discourse as well as technology.
  • Demonstrate effective functioning as a member and/or leader of a team or a group in scientific projects or investigations, with self-directed management of learning activities and responsibility for own learning progress.

    Integrated Assessment:
    Opportunities for both continuous formative and summative assessments are imbedded in the learning design of the Bachelor of Science (BSc) in Dietetics. Furthermore, students are assessed on the application of learned skills in order to assure that theory evolves into effective practice. A number of outcomes of related specialisations across the different year levels are assessed in an integrated manner by means of work-integrated learning from second to fourth year level. In addition, the student's evidence of the mastering of discipline specific knowledge and skills, writing and communication skills, computer literacy and ability to critically analyse and effectively evaluate a work-place related problem are assessed. 
    		•

    INTERNATIONAL COMPARABILITY 
    The South African Qualifications Authority (SAQA) level descriptors for Higher Education Qualifications Framework (HEQF) Level 7 were used to design the qualification standard. These Level Descriptors are internationally benchmarked criteria based upon published work of the National Quality Assurance bodies in England, Scotland, Northern Ireland, New Zealand, and Australia. Thus, the generic Bachelor of Science (BSc) qualification compares favourably with other similar BSc qualifications, nationally and internationally with regard to outcomes and assessment criteria, programme design, degree of difficulty and notional learning time. 

    ARTICULATION OPTIONS 
    This qualification allows for vertical and horizontal articulation.
    Vertical Articulation:
  • Master of Science in Dietetics.
  • Master of Science in Nutrition. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. North West 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.