Bachelor of Science in Dietetics

Associated Assessment Criteria for Exit Level Outcome 1:

• Examine the principles and concepts of nutrition science and foods as they apply to human nutrition.
• Explain the nutrient requirements of healthy individuals in different stages of the life cycle and those of different groups within a community/population.
• Discuss the nutrient composition of food and nutritional products and appropriate available data sources in this regard.
• Analyse the bioavailability, interaction, and functions of nutrients, including drug-nutrient interactions.
• Explore the health and disease profile in South Africa, with special reference to nutrition.
• Perform appropriate nutrition screening techniques/protocol.
• Interpret the outcome of the nutrition screening and make appropriate recommendations.
• Interpret anthropometric measurements (in adults and children) against relevant standards/norms and propose interventions.
• Assess and interpret relevant biochemical measurements in relation to nutritional status across the lifespan in health and disease states.
• Establish, practice, and apply a holistic approach to the clinical assessment of nutritional status.
• Discuss and describe the concept of quality assurance in the development of dietary intake instruments (validity and reproducibility) as applied in the development of such instruments.

Associated Assessment Criteria for Exit Level Outcome 2:

• Formulate a research problem.
• Design an appropriate research method.
• Obtain, analyse, and interpret data.
• Present the results.
• Write a research report.
• Identify and formulate practical applications of the research results.
• Analyse and interpret demographic, socio-economic, anthropometrical, dietary, clinical, and biochemical data to identify nutrition and related health risks and problems.
• Collaborate with all stakeholders in the selection, planning, implementation, and evaluation of appropriate nutrition intervention strategies.
• Evaluate and document appropriate nutrition care plans for individual patients/clients with specific disease conditions or special nutritional needs.
• Develop and standardise recipes for the specific needs of patients/clients and/or groups in communities.

Associated Assessment Criteria for Exit Level Outcome 3:

• Assess the nutritional status and the associated health risk of clients/patients and groups in communities and institutions by applying:
  • Socio-economic evaluation.
  • Anthropometrical evaluation.
  • Dietary evaluation.
  • Clinical evaluation.
  • Biochemical evaluation.
• Select and apply the most appropriate instrument for assessing dietary intake in individuals and groups, taking into consideration age, gender, literacy level, purpose, sample size, and logistical matters.

Associated Assessment Criteria for Exit Level Outcome 4:

• Determine needs for nutrition services, including nutrition education and other health education activities.
• Assess the training needs of individuals and/or groups in communities/institutions involved in nutrition service delivery to ensure capacity building in this regard.
• Apply safety and sanitation principles related to food, personnel, and consumers.

Associated Assessment Criteria for Exit Level Outcome 5:

• Describe and explain different communication techniques in nutrition.
• Communicate effectively with individuals and groups at different levels with various cultural social, educational, political, and economic contexts.
• Prepare and submit a scientific report on a nutrition topic.
• Design and develop appropriate information, education, and communication materials respectively on nutrition-related topics in different settings.
• Demonstrate cultural and aesthetical sensitivity in interaction with clients, patients, colleagues, and communities.
• Participate and work effectively in a team, group, organisation, and community.

Associated Assessment Criteria for Exit Level Outcome 6:

• Apply standards of practice and ethics, as well as professional conduct in the clinical and community set-up as well as in food service systems.
• Apply and reflect in writing the principles of human rights in a nutrition context, in the clinical and community set-up as well as in food service systems.
• Operate within a human rights framework (embracing processes that lead to community capacity development) and ensure ethical and professional standards of conduct.
• Provide evidence of ethical and professional behaviour in clinical and community settings, as well as in food service units and in research.

Associated Assessment Criteria for Exit Level Outcome 7:

• Provide leadership at all levels of the health care system, coupled with a strong sense of responsibility and accountability for the development and improvement of nutrition services as an integral component of health.
• Discuss the benefits of leadership and management skills and appreciate when each is more important than the other.
• Identify, discuss, and reflect on ideas about how change happens.
• Assess what constitutes a conflict situation at the workplace and explain why conflict in the workplace is a good thing.
• Describe behaviour in accordance with professional and ethical requirements.
• Describe, interpret, and apply human resource development and management principles in a nutrition-relevant setting.
• Compile, implement, monitor, assess and document a business plan/project in a nutritional-relevant setting.
• Discuss, explain, and interpret quality assurance principles and systems.

Associated Assessment Criteria for Exit Level Outcome 8:

• Plan a mass communication strategy on a selected topic.
• Identify and apply appropriate counselling skills to negotiate and facilitate nutrition behaviour and lifestyle change(s) and empower patients/ clients with self-efficacy skills.

Associated Assessment Criteria for Exit Level Outcome 9:

• Discuss and apply best practices in food hygiene and food safety protocols/regulations/recommendations.
• Explore and apply the Hazard Analysis and Critical Control Point (HACCP) food safety management systems.
• Assess and interpret nutrition indicators relevant to health and development.
• Use management and information systems in assessment, evaluation, and diagnosis.
• Develop implementation guides/guidelines for food and nutrition strategies.
• Critically analyse and select an appropriate food and nutrition strategy on different levels.
• Discuss the implementation of a selected strategy using the developed guide/guidelines.
• Develop and/or assess a Standard Operating Procedure for a selected protocol.
• Evaluate and discuss local, national, and international policies relevant to food and nutrition.
• Analyse and discuss the multi-sectoral and multi-level process of policy development.
• Describe the process of policy development and legislation.
• Critically analyse and assess materials e.g., labels, adverts, etc. against policies and regulations.

Associated Assessment Criteria for Exit Level Outcome 10:

• Plan, organise, implement, and assess the nutrition education/ training for individuals and or groups / other health professionals and stakeholders using appropriate techniques in different settings.
• Translate, plan, design and produce key nutrition information/concepts in appropriate education materials for nutrition counselling and education in different settings.
• Plan, assess, and document facilitation in a group setting on a nutrition topic.
• Provide evidence of self-management and organisation of his/her activities, in a responsible and effective manner.
• Provide evidence of contributing to personal development and social responsibility.
• Compile a learning portfolio on outcomes achieved.