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 THAT HAS PASSED THE END DATE: 

Bachelor of Science: Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
74610  Bachelor of Science: Nutrition 
ORIGINATOR
University of North West 
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  Rehabilitative Health/Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  576  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" 		 SAQA 091/21  2021-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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:

The purpose of this professional qualification is to provide South Africa with nutritionists who will be able to deliver a professional service to all the people of South Africa and contribute to successfully address nutrition related problems in our country. The professionals apply theoretical knowledge, practical skills and competencies and have the professional attitude to practice their profession using a multi sectoral, interdisciplinary, collaborative and participatory approach in promoting appropriate nutrition and preventing and solving nutrition related disorders/ill-health at all levels in the community and/or public domain via sustainable and equitable improvements in the food and nutrition system.

Rationale:

The need for nutritionists was identified more than 10 years ago. In 2007 the draft regulations for the registration of a NUTRITIONIST with the Health Professions Council of SA was published. It is well known that the country is in a crisis in human resources for health. The Dept of Health stated in 2006 in the "A National Human Resources for Health Planning Framework" that the country must train 250 dietitians and nutritionists annually by 2010. At present, only 130-150 (mainly dietitians) are trained annually. With the 4-year BSc (Nutrition) professional degree, NWU will contribute to the urgent need of nutritionists in the country.

From 1994 there have been significant conceptual shifts in the health policy of South Africa, from a predominantly tertiary-focused health system to one based on primary health care organised through the district health system. To be able to meet the challenges in transforming the health sector it is necessary that nutrition health practitioners develop new skills. Nutritionists will focus on public health nutrition by promoting good health through primary prevention of nutrition-related illness in the population (i.e. identify nutrition-related public health problems relevant to the local, regional, national and international levels, identify the causes of these problems, develop policies/strategies/programmes to deal with these problems, evaluate the impact of these policies/strategies/programmes, understand the process whereby research-based evidence provides a basis for the development of public health policy, and ultimately, improve nutrition-related health by applying evidence to action to solve problems. Dietitians are involved in illness/disease management i.e. therapeutic/clinical interventions in individual clients/patients/communities (hospital-based or in private practice). We strongly believe that appropriately trained & registered nutritionists would contribute to successfully address nutrition related problems in our country at all levels in the community and/or public health domain. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Full matric exemption.

Recognition of Prior Learning:

The North West University subscribes to the principles underlying outcomes-based, source-based and life-long learning. In this context, considerations of articulation and mobility play an important role. The NWU endorses the view that recognition of prior learning (RPL) constitutes an essential element of the transformation of access and admissions policies at education institutions in South Africa. The transformation of access and admissions policies is intended to increase participation and to broaden access to higher education in order to produce graduates with the skills and competencies necessary to meet the human resource needs of the country.

The assessment processes involved with RPL are the same as those followed for awarding credits in a formal setting. An RPL candidate seeking credits for previously acquired skills and knowledge must still comply with all the requirements as stated in learning modules and learning programmes and qualifications. The difference is the route to the assessment. RPL assessment takes a holistic view of the process of assessment where the context of the learning as well as the context of the person who is being assessed is taken into account.

Access to the Qualification:

Access requirements:
  • Full matric exemption.
  • Maths Level 4 (50-59%) or Maths Literacy Level 5 (60-69%).
  • Physical Science passed on Level 3 (40-49%).
  • Achievement Point Score of 24.
  • A specific number of students will be selected each year using specific selection procedures. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    Level, total credits required credits and learning components assigned to the qualifications:

    Course Code; Course Name; Fundamental, Credits; Core; Credits:

    First Year:
  • VOED113; Nutrition: Introduction to the profession; No; 0; Yes; 12 Credits.
  • VVDL112; General introduction to food; No; 0; Yes; 12 Credits.
  • FLGX113; Introductory physiology; No; 0; Yes; 12 Credits.
  • CHEM111; Chemical principles; Yes; 12 Credits; No; 0 Credits.
  • KCOM112; Introduction to communication contexts; Yes; 12 Credits; No; 0 Credits.
  • VOED122; Nutritional status; No; 0 Credits; Yes; 12 Credits.
  • VVDL123; Plant food groups and systems; No; 0 Credits; Yes; 12 Credits.
  • FLGX123; Membrane and Muscle physiology; No; 0 Credits; Yes; 12 Credits.
  • CHEM121; Introduction to organic chemistry; Yes; 12 Credits; No; 0 Credits.
  • ANAS122; Systematic anatomy; Yes; 12 Credits; No; 0 Credits.
  • AGLA121; Academic literacy; Yes; 12 Credits; No; 0 Credits.

    Total First Year:
  • 60 Fundamental Credits.
  • 72 Core Credits.

    Second Year:

    Course Code; Course Name; Fundamental Credits; Core Credits:
  • VOED211; Nutrients; No; 0 Credits; Yes; 16 Credits.
  • VVDL213; Animal food groups and systems; No; 0 Credits; Yes; 16 Credits.
  • FLGX213; Endocrine system and food digestion; No Credits; 0; Yes; 16 Credits.
  • BCHF215; Biochemistry for health sciences; Yes; 16 Credits; No; 0 Credits.
  • MKBX213; Microbiology: Food and nutrition; Yes; 8 Credits; No; 0 Credits.
  • VPGR211; Introduction to primary health care; No; 0 Credits; Yes; 8 Credits.
  • VOED221; Family and community nutrition; No; 0 Credits; Yes; 16 Credits.
  • FLGX223; Physiological defence mechanisms; No; 0 Credits; Yes; 8 Credits.
  • FLGX224; Metabolism; No; 0 Credits; Yes; 8 Credits.
  • PUMA221; Public management and governance; Yes; 24 Credits; No; 0 Credits.
  • WVGW221; Understanding the world of health; Yes; 12 Credits; No; 0 Credits.

    Total Second Year:
  • 60 Fundamental Credits.
  • 88 Core Credits.

    Third Year:

    Course Code; Course Name; Fundamental Credits; Core Credits:
  • VNDL311; Nutrition: Diseases of lifestyle; No; 0 Credits; Yes; 16 Credits.
  • VVDB313; Food service management: systems & large-scale production; No; 0 Credits; Yes; 16 Credits.
  • FLGX314; Cardiovascular physiology; No; 0 Credits; Yes; 16 Credits.
  • VPGW211; Health promotion; No; 0; Yes; 8 Credits Credits.
  • STTN111; Descriptive statistics; Yes; 12 Credits; No; 0 Credits.
  • WVNS313; History of natural sciences; Yes; 12 Credits; No; 0 Credits.
  • VOED323; Advanced nutrition and nutrition research; No; 0 Credits; Yes; 24 Credits.
  • NPRG321; Nutrition programming; No; 0 Credits; Yes; 16 Credits.
  • VVDB324; Food service management: aspects of management; No; 0 Credits; Yes; 12 Credits.
  • KCOM122; Introduction to Corporate communication; Yes; 12 Credits; No; 0 Credits.
  • PSIG324; Basic counselling; Yes; 16 Credits; No ;0 Credits.

    Total Third Year:
  • 52 Fundamental Credits.
  • 108 Core Credits.

    Fourth Year:

    Course Code; Course Name; Fundamental Credits; Core Credits:
  • PHNT411;Public health nutrition - evidence based; No; 0 Credits; Yes; 16 Credits.
  • HOBR615;Policy analysis & project management; No; 0 Credits; Yes; 32 Credits.
  • VNAV472;Nutrition research & project; No; 0 Credits; Yes; 16 Credits.
  • PHND471;Public health nutrition (internship); No; 0 Credits; Yes; 24 Credits.
  • PHNC471;Community nutrition (internship); No; 0 Credits; Yes; 24 Credits.
  • PHNM471;Foodservice Management (internship); No; 0 Credits; Yes; 24 Credits.

    Total Fourth Year:
  • 0 Fundamental Credits.
  • 136 Core Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate a comprehensive knowledge of and ability to assess the health and disease profile of all the people living in South Africa; demonstrate the ability to use evidence-based nutrition information to identify, analyse, interpret, come to a conclusion and make recommendations regarding nutrition related problems and communicate nutrition knowledge to individuals, groups, communities and the population using appropriate information technology.

    2. Demonstrate as an individual or as a member of a group the skills and competencies to promote nutrition and develop and manage inter-sectoral programmes and nutrition policies aimed at addressing nutrition problems at all levels of the community and/or public health domain based on ethical principles.

    3. Demonstrate comprehensive knowledge, understanding and skills to apply appropriate approaches and techniques to effectively manage time, human resources, finances and operational procedures in food service delivery and project management.

    The Professional Board for Dietetics of the Health Professions Council of South Africa, with whom these students will register as nutritionists, describe the following Critical Cross-Field Outcomes:
  • Identifying and solving problems in which responses displays that responsible decisions, using critical and creative thinking have been made.
  • Working effectively with others as a member of a team (composed of the social, behavioural and medical sciences/professions), group, organization and community.
  • Organising and managing oneself and one's activities demonstrating accountability and responsibility.
  • Collecting, analysing, organizing and critically evaluating information.
  • Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
  • Using science and technology effectively and critically, showing responsibility towards the environment and health of others.
  • Demonstrating an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exists in isolation.
  • Contributing to the full personal development of each learner and the social and economic development of the society at large. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Use scientific skills and acquired knowledge to answer complicated questions on the relationship between nutrition and human health.
  • Conduct a comprehensive situation analysis, assess nutritional status, critically analyse demography and socio-economic features and describe their impact on the nutritional status of the community.
  • Generate knew knowledge and understanding regarding the relationship between nutrition and health of humans through research.
  • Plan and execute and compile a well structured mini dissertation regarding appropriate nutrition research.
  • Communicate nutrition knowledge by means of written reports and oral dialogue using appropriate information technology.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Develop, implement, manage and evaluate nutrition intervention strategies to address nutrition problems.
  • Assess, provide and manage training needs of relevant groups.
  • Translate nutrition knowledge and guidelines into appropriate messages and disseminate for the purposes of nutrition awareness and health promotion.
  • Comprehend, analyse, contribute to, implement and manage nutrition related policies.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Manage time and all other resources effectively.
  • Identify, analyse and evaluate situations and problems that are related to control, transformation, outputs, inputs and environmental aspects in food service delivery and also present recommendations or solutions for these in report format.
  • Assess, provide and manage training needs of relevant groups.
  • List and explain the practical steps in project management, explain how to organise for project management, describe how line and project management structures should be combined and evaluate the interface between institutional strategy implementation and project management.

    Integrated assessment:

    In agreement with the National Education Policy for Outcomes-based Education and the level descriptors of the National Qualifications Framework, the assessment approach of the NWU is one of appropriate, continuous formative and summative assessment activities within an outcomes and programme-based higher education environment.

    Formative and summative assessment is integrated. Assessment is done during the semester as well as at the end of the semester. Assessment criteria for each module outcome ensure that the aim of the qualification is reached. Each student has access to these assessment criteria since it is part of the study guide for each module. This is thus an assurance that the exit level outcomes are reached. Learners are assessed using integrated assessment, i.e.: continuous written evaluation tests, written assignments (individual and groups), oral presentations, individual observations and discussions with students during practical, peer group evaluation, role-plays, case studies, case study presentations and written examinations. In the final year of study the following additional assessments are used: assessment as part of integrated practical work in actual practice settings (competency evaluation of skills) and a research project report wherein the attainment of the different programme exit level outcomes are tested (critical outcomes included). 
    		•

    INTERNATIONAL COMPARABILITY 
    For the development of the scope, competencies and skills of the registered nutritionists, meetings and debates were held over a decade with national and international experts in community nutrition and public health nutrition as well as with the Nutrition Society of South Africa and the Association for Dietetics in South Africa.

    Given the unique situation regarding nutrition-related diseases in South Africa as well as the health system this professional qualification is unique to address these specific health related problems. Although nutritionists are trained in the UK, direct comparison of programmes is difficult and not really applicable and appropriate.

    The University of Venda is offering a similar qualification. We discussed our proposed programme with the Head of the Department in Nutrition of the University of Venda. She is at present also the Chairperson of the Professional Board for Dietetics of the Health Professions Council of SA under which the registration of nutritionists will fall. She was very impressed with the proposed programme and made minor suggestions that were incorporated into the programme. She also indicated that she will support our application for accreditation of the programme with the Professional Board for Dietetics. 

    ARTICULATION OPTIONS 
    The BSc (Nutrition) qualification has some overlap with the BSc (Dietetics) qualification. The training of nutritionists is offered in the same School as for dieticians. Where applicable, nutrition and dietetic students will follow the same modules, for example physiology, chemistry, biochemistry, microbiology, food and basic nutrition modules. There are, however, specific modules for the nutrition student focussing on public health nutrition and related content as prescribed by the Professional Board for Dietetics of the Health Professions Council.

    After completion of this qualification, students have the opportunity to proceed to a Masters in Nutrition at any of the universities in South Africa since the content of the study material of all the nutrition modules is comparable with that of other universities and were confirmed during discussions with the heads of the Dietetics Departments of this region. 

    MODERATION OPTIONS 
    The School Director appoint for each module at least one internal examiner and one internal or external moderator according to the General Academic Rules (A.8.2) of the University. A record of the list of examiners and moderators is available at the office of the School director. The procedure for appointing moderators can be found in the "Quality Manual" of the Faculty of Health Sciences: Potchefstroom Campus.

    Internal examiners and internal moderators are assigned by die Faculty Council of Health Sciences for the examination of each module that form part of this B.Sc. programme. The North-West University's A Regulations also contain clear guidelines regarding moderation and this programme will adhere to these guidelines. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Academic staff of the NWU is used as assessors and are nominated on the grounds of competency and assessment competency and also received training therein. The minimum qualification for an assessor is a four year degree in Nutrition or Dietetics or MSc Nutrition, MSc Dietetics or M Food Management or any other appropriate training at post-graduate level, for example: MSc or PhD in Nutrition/Biochemistry/Physiology. Academics from other institutions training dieticians or nutritionists or food service managers could also be used as assessors.

    Internal examiners and internal moderators are nominated by the School Director: Physiology, Nutrition and Consumer Sciences, for each examination in the core modules from the first to fourth year. In addition to this, an external moderator is nominated for examinations in all the core modules in the third and fourth year. External examiners are also involved in the final oral examination at the end of the fourth year.

    A Memorandum of Agreement is negotiated with suitable institutions for practice training of the students. The Professional Board for Dietetics of the Health Professions Council of South Africa is responsible for the accreditation of these institutions. Part of the process is accreditation of appropriately trained and skilled individuals as assessors. These assessors together with the academic staff of the University are responsible for assessment of the students in the practical setting. 

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

    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. University of North West 


    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.