Bachelor of Science: Dietetics

Associated Assessment Criteria for Exit Level Outcome 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.
2. Integrate, analyse and interpret nutritional assessment data to identify nutrition and related health risks and problems.
3. Predict types and severity of nutrition-related health issues which may occur in individuals or communities by utilising appropriate methods of nutritional assessment.
4. Diagnose the type and severity of the nutritional disorder or special nutritional needs of individuals by utilising the appropriate methods of nutritional assessment.
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.
6. Apply social/cultural factors to assess patient/client/group by identifying food preferences and eating behaviors.
7. Determine the needs for nutrition services, including nutrition health promotion, within a group/community and motivate findings.
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:

1. Collaborate with relevant stakeholders in the selection, conceptualization, planning, implementation, monitoring, evaluation, and documentation of appropriate intervention strategies to address nutrition and related health problems of groups in communities.
2. Facilitate and monitor community and/or public participation in the selection, planning, implementation, and evaluation of appropriate intervention strategies.
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.
4. Promote and monitor patient/client compliance with the nutrition care plan.
5. Plan, execute and control food procurement, storage, production, distribution, and consumption of the final product.
6. Develop and standardize normal and therapeutic recipes for specific needs of patients/clients and/or groups in communities.
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:

1. Communicate effectively with individuals and groups in different contexts using the oral, written, and electronic media.
2. Apply appropriate approaches and techniques to effectively manage finances in a nutrition-related setting.
3. Apply appropriate approaches and techniques to effectively manage operational procedures in a nutrition-related setting.
4. Compile, implement, monitor, and evaluate a nutrition-related business plan/project.
5. Interpret, implement, and integrate internal and external policy and legislation in the management of a nutrition-related business.
6. Review, evaluate and implement quality assurance systems within a nutrition-related setting.

Associated Assessment Criteria for Exit Level Outcome 4:

1. Assess, critically review and apply relevant scientific information, in order to identify research needs.
2. Identify a research problem and formulate a research question.
3. Design an appropriate research project.
4. Present and disseminate the results according to the required protocols.
5. Write a research report, including all the phases of the study.
6. Identify and formulate practical applications of the research results.

Associated Assessment Criteria for Exit Level Outcome 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.
2. Demonstrate professional conduct in all dealings in daily life and advocate for nutrition-related issues.
3. Demonstrate cultural and aesthetic sensitivity in all dealings with clients, colleagues, and communities.

Integrated Assessment:

Throughout the program, 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.