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: 

Bachelor of Science: Dietetics 
SAQA QUAL ID QUALIFICATION TITLE
90501  Bachelor of Science: Dietetics 
ORIGINATOR
Nelson Mandela 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  Promotive Health and Developmental Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  491  Not Applicable  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2034-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the Bachelor of Science: Dietetics is to train competent and ethical dietetics professionals who will contribute to the medical therapeutic, community nutrition and specialised food service sectors. They will also be able to participate in research projects in the field.
Achievement of this qualification will enable the graduate to apply for registration as a Professional Dietician with the Health Professions Council of South Africa (HPCSA).

Rationale:
Nutrition is currently a declared national and provincial priority due to its beneficial impact on health, burden of disease and nutrition support of preventable diseases, diseases of lifestyle, as well as the treatment of high priority disease groups, namely TB and HIV/AIDS. According to the research of Steyn and Parker (2010), most of the nutrition related disorders are preventable. However, for prevention to take place, an adequately trained and sufficient workforce in public health nutrition is required. The training of professionals (dieticians and other related experts) is therefore very important to address the need expressed.

Dieticians can contribute significantly to the achievement of the South African Millennium Development Goals 4 and 5 namely, to reduce child mortality rate (the current South African average infant mortality rate is 59 per 100 000 and the under 5 mortality rate is 95 per 100 000) and to improve maternal health respectively through their involvement in community nutrition. According to Steyn and Parker (2011), figures differ provincially - the poorer the province, the higher the mortality rate seems to be. If more dieticians are trained and employed in the public (and private) sectors the relevant Millennium goals could be achieved. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Prospective learners should have acquired the following skills at Grade 12 (NQF Level 4) level prior to entering the BSc (Dietetics):
  • Communication (reading, writing and speaking) skills in the language of instruction.
  • Numerical skills.
  • Life skills.
    Competence in the use of a computer is strongly recommended.

    Recognition of Prior Learning (RPL):
    Learners who do not meet the minimum admission requirements but who have proven expertise and competencies may be accepted into the qualification in line with the NMMU RPL Policy.

    Access to the Qualification:
  • National Senior Certificate or National Certificate Vocational which meets the requirements for Degree entry with Mathematics and Physical Sciences and an Admission Point Score of 38.
  • Non standard candidates may be granted access through RPL. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    All the modules, which total 491 Credits, are compulsory and must be completed in full in order to be awarded the qualification.

    Modules at NQF Level 5:
  • Chemistry General, 15 Credits.
  • Computing Fundamentals 1, 8 Credits.
  • Applied Ethics and Law for Dietetics, 5 Credits.

    Total Credits for NQF Level 5: 28.

    Modules at NQF Level 6:
  • Chemistry I (Organic), 6 Credits.
  • Mechanics and Thermodynamics, 7 Credits.
  • Electricity, Optics and Atomics, 7 Credits.
  • Coping Skills (Psychology), 10 Credits.
  • Applied Health Psychology, 7 Credits.
  • Nutrition IA, 15 Credits.
  • Nutrition IB, 15 Credits.
  • Food Service IA, 15 Credits.
  • Food Service IB, 15 Credits.
  • Physiology: Patho-Human Cell, Muscles and Endocrine Systems, 10 Credits.
  • Physiology: Human Nervous System and the Senses, 10 Credits.
  • Physiology: Human Transport and Circulatory System, 10 Credits.
  • Physiology: Human Digestive, Respiratory, Fluid Balance and Reproductive Systems, 10 Credits.
  • Biochemistry for Dietetics, 16 Credits.
  • Microbiology for Dietetics, 16 Credits.
  • Entrepreneurship, 7 Credits.

    Total Credits for NQF Level 6: 176.

    Modules at NQF Level 7:
  • Nutrition 2A, 15 Credits.
  • Nutrition 2B, 15 Credits.
  • Food Service 2A, 15 Credits.
  • Food Service 2B, 15 Credits.
  • Pharmacology and Chemical Pathology, 10 Credits.
  • Therapeutic Nutrition IA, 20 Credits.
  • Therapeutic Nutrition IB, 20 Credits.
  • Community Nutrition IA, 20 Credits.
  • Community Nutrition IB, 20 Credits.
  • Research Methodology (Qualitative), 3 Credits.
  • Research Methodology (Quantitative), 2 Credits.
  • Food Service 3 (4 weeks of worked based learning), 16 Credits.

    Total Credits for NQF Level 7: 171.

    Modules at NQF Level 8:
  • Therapeutic Nutrition 2, (10 weeks of worked based learning), 40 Credits.
  • Food Service 4, (4 weeks of worked based learning), 16 Credits.
  • Community Nutrition 2, (10 weeks of worked based learning), 40 Credits.
  • Treatise, 20 Credits.

    Total Credits for NQF Level 8: 116.

    Total Credits: 491. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Assess the nutritional status and concomitant health risk of clients/patients and groups in communities/institutions.
    2. Design, implement and document a nutrition service within a given community.
    3. Apply appropriate human resource management principles in a nutrition-related setting.
    4. Conduct fundamental research appropriate to dietetics.
    5. Apply professional and ethical conduct in all areas of practice and advocate for nutrition-related issues.

    Critical Cross-Field Outcomes:
  • Identifying and solving problems are demonstrated in the successful implementation of a nutritional service.
  • Team work is demonstrated in the collaboration with the different members of the health care team to plan, implement, monitor, evaluate and document appropriate nutrition care and education for individual patients/clients with specific disease conditions or special nutritional needs, in different settings.
  • Organising self is demonstrated in the successful designing and implementation of a nutritional service.
  • Collating information is indicated in the identification and formulation practical applications of the research results.
  • Effective communicating is demonstrated through the effective management of operational procedures in a nutrition-related setting.
  • Utilising science and technology is clearly indicated in the review of research literature and the identification of research needs and in communication media.
  • Understanding the world as a set of related systems is indicated in the application of social/cultural factors to assess patient/client/groups by identifying food preferences and eating behaviours and through integration of services with the multi-disciplinary healthcare team and the community/individual. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
    1.1 Utilise various evaluation methods/tools to establish the nutritional status of individuals/groups.
  • Range: Socio-demographic; anthropometric and body composition analysis; dietary; clinical; biochemical.
    1.2 Integrate, analyse and interpret nutritional assessment data to identify nutrition and related health risks and problems.
    1.3 Predict types and severity of nutrition-related health issues which may occur in individuals or communities by utilising appropriate methods of nutritional assessment.
    1.4 Diagnose the type and severity of the nutritional disorder or special nutritional needs of individuals by utilising the appropriate methods of nutritional assessment.
    1.5 Perform an in-depth cause analysis of nutrition-related health issues in a given community, based on appropriate conceptual frameworks and scientific and contextual information.
    1.6 Apply social/cultural factors to assess patient/client/group by identifying food preferences and eating behaviours.
    1.7 Determine the needs for nutrition services, including nutrition health promotion, within a group/community and motivate findings.
    1.8 Assess the training needs of individuals and/or groups in communities/institutions involved in nutrition service delivery, so that increased capacity may be built through training and development.

    Associated Assessment Criteria for Exit Level Outcome 2:
    2.1 Collaborate with relevant stakeholders in the selection, conceptualisation, planning, implementation, monitoring, evaluation and documentation of appropriate intervention strategies to address nutrition and related health problems of groups in communities.
    2.2 Facilitate and monitor community and/or public participation in the selection, planning, implementation and evaluation of appropriate intervention strategies.
    2.3 Collaborate with the different members of the health care team to plan, implement, monitor, evaluate and document appropriate nutrition care and education for individual patients/clients with specific disease conditions or special nutritional needs, in different settings.
    2.4 Promote and monitor patient/client compliance with the nutrition care plan.
    2.5 Plan, execute and control food procurement, storage, production, distribution and consumption of the final product.
    2.6 Develop and standardise normal and therapeutic recipes for specific needs of patients/clients and/or groups in communities.
    2.7 Compile food and nutritional product specifications and integrate the food service system in nutrition service delivery in the private and public sectors, as well as community settings.

    Associated Assessment Criteria for Exit Level Outcome 3:
    3.1 Communicate effectively with individuals and groups in different contexts using the oral, written and electronic media.
    3.2 Apply appropriate approaches and techniques to effectively manage finances in a nutrition-related setting.
    3.3 Apply appropriate approaches and techniques to effectively manage operational procedures in a nutrition-related setting.
    3.4 Compile, implement, monitor and evaluate a nutrition-related business plan/project.
    3.5 Interpret, implement and integrate internal and external policy and legislation in the management of a nutrition-related business.
    3.6 Review, evaluate and implement quality assurance systems within a nutrition-related setting.

    Associated Assessment Criteria for Exit Level Outcome 4:
    4.1 Assess, critically review and apply relevant scientific information, in order to identify research needs.
    4.2 Identify a research problem and formulate a research question.
    4.3 Design of an appropriate research project.
    4.4 Present and disseminate the results according to the required protocols.
    4.5 Write a research report, including all the phases of the study.
    4.6 Identify and formulate practical applications of the research results.

    Associated Assessment Criteria for Exit Level Outcome 5:
    5.1 Apply the principles of human rights in a nutrition context in the clinical and community set-up as well as in food service systems.
    5.2 Demonstrate professional conduct in all dealings in daily life and advocate for nutrition-related issues.
    5.3 Demonstrate cultural and aesthetic sensitivity in all dealings with clients, colleagues and communities.

    Integrated Assessment:
    Throughout the programme the following formative and summative assessment strategies are used to ensure that all outcomes are achieved:

    Formative assessment:
  • Written assignments.
  • Practical assignments.
  • Literature reviews.
  • Tests.
  • Reports on dietetic practice in the field in clinical nutrition, community nutrition and food service management.
  • Case studies.
  • Class presentations.
  • Seminars.
  • Peer evaluation.
  • Simulations in structured learning environments.

    Summative assessment:
  • Oral examinations.
  • Written examinations.
  • Practical examinations.
  • Supervisors' reports.
  • Report on research project.
  • Presentation of research results. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification compares favourably to similar qualifications in the international arena. The Association for Dietetics in South Africa (ADSA) is affiliated to the International Affiliation of Dietetics Associations which is proof of international professional recognition.

    Dietetics training in South Africa started as a Bachelor of Science: Dietetics at the University of Pretoria in 1946 and substantial experience and capacity has been gained since then. South Africa is one of only a few African countries that offers a programme in Dietetics and as such is well-established as a leader on the continent.

    Graduates may be eligible for registration with relevant professional regulatory bodies in the United Kingdom, and also in the United States of America, Canada, Australia and New Zealand after presenting course outlines to the applicable bodies and/or writing the required entrance exams.

    The following are a sample of the qualifications offered internationally.

    Monash University, Australia, offers a Bachelor of Nutrition and Dietetics (Honours) Degree.
    This is a full-time course offered over four academic years.
    Modules:
  • Nutrition and dietetics.
  • Biochemistry.
  • Public health.
  • Health sciences.
  • Food science.
  • Food service management.

    University of Hertfordshire, England, offers a Dietetics Bachelor of Science Honours.
    This is a full-time course, offered over three academic years.
    This Degree has been developed in partnership with the National Health Service Hospital Trusts and Primary Care Trusts.
    Teaching at the University is delivered over 3-5 days with 12-25 contact hours a week. Placements are full time and approximately 37 hours per week.

    Year 1 Modules:
  • Introduction to Inter-professional Education.
  • Behavioural Sciences 1.
  • Cell Biology.
  • Clinical Education 1.
  • Food Preparation and Food Hygiene.
  • Human Physiology (Pharmacy).
  • Introduction to Biochemistry and Metabolism (Pharmacy).
  • Nutrition and Diet in Health.

    Year 2 Modules:
  • Behavioural Sciences 2.
  • Biochemistry and Metabolism 2.
  • Clinical Education 2A - Effective Communication in Practice.
  • Clinical Education 2B - Integrating Theory and Practice.
  • Nutrition and Diet in Ill Health.
  • Pathophysiology and Pharmacology.
  • Research Methods.

    Year 3 Modules:
  • Applied Nutrition Research.
  • Applied Nutrition and Dietary Management.
  • Clinical Education 3A - Decision Making in Practice.
  • Clinical Education 3B - Patient Centred Practice.
  • Clinical Education 3C - Clinical Effectiveness.
  • Nutrition Healthcare Provision.
  • Nutrition Medicine and Methods.

    Robert Gordon University, Aberdeen, Scotland, offers a Bachelor of Science Honours Dietetics.
    The course combines the study of nutrition and its application in dietetics, helping to prepare students for careers as Dieticians. Dieticians need insights to sociology, psychology and behaviour change to inform their professional practice.

    Modules Stage 1:
  • Biology.
  • Chemistry.
  • Applied Microbiology.
  • Global and Social Nutrition.
  • Bimolecular Science.
  • Food Studies.
  • Macronutrients.

    Modules Stage 2:
  • Nutritional Physiology.
  • Metabolism.
  • Micronutrients.
  • Sociology and Psychology.
  • Life Cycle Nutrition.
  • Nutritional Research Methods.
  • Communication Studies.
  • Practice Placement A.

    Modules Stage 3:
  • Dietetics.
  • Nutritional Epidemiology.
  • Food Product Science.
  • Health Promotion.
  • Practice Placement B.

    Modules Stage 4:
  • Practice Placement C.
  • Advanced Nutrition.
  • Research Project.
  • Public Health Nutrition.

    Conclusion:
    It is evident that this South African qualification, which is supported by South Africa Dietetic Association (SADA) and recognised by the HPCSA, matches the international norm, and this is emphasised by the acceptance of SADA as an affiliate member of the International Affiliation of Dietetics Associations. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
    This qualification articulates horizontally with any other Bachelor of Science Degree in a related health or life science at NQF Level 8.

    Vertical Articulation:
    This qualification articulates vertically with any relevant Master's Degree: Nutrition/Dietetics or related health or life science, at NQF Level 9. 

    MODERATION OPTIONS 
    The moderation policy and registered assessors for this qualification are governed by the NMMU policy and include external experts with at least relevant and sufficient expertise in the field. All modules will be internally examined and moderated whilst exit level modules will be externally moderated. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors and moderators must:
  • Hold a qualification at least one level higher than the qualification being assessed or moderated.
  • Have more than two years' teaching experience relevant to the qualification being assessed. Assessors with less than two years' experience have their assessment work moderated by a peer. 
    		•

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