| Code | Faculty | Department |
|---|---|---|
| 10139003 | Faculty of Health Sciences | Department: Human Nutrition |
| Credits | Duration | NQF level |
|---|---|---|
| Minimum duration of study: 4 years | Total credits: 548 | NQF level: 08 |
The programme extends over four academic years during which period a student receives practical training as a student dietician at an institution or institutions approved for this purpose by the University.
After admission to the first year of study, each student in Dietetics must register as a student in Dietetics with the Health Professions Council of South Africa.
Students are required to complete at least four weeks applicable elective training (Code DTT 380) under the supervision of a dietician at an institution approved for this purpose by the University, after the first semester of the third year of study and prior to the commencement of the fourth year of study.
Note: Students who enrolled for the BDietetics degree programme prior to 2105 will complete the degree under the old curriculum. However, students who will have third-year status in 2020 will be transferred to the new curriculum.
Important information for all prospective students for 2025
The admission requirements below apply to all who apply for admission to the University of Pretoria with a National Senior Certificate (NSC) and Independent Examination Board (IEB) qualifications. Click here for this Faculty Brochure.
Minimum requirements | |||
Achievement level | |||
English Home Language or English First Additional Language | Mathematics | Physical Sciences | APS |
NSC/IEB | NSC/IEB | NSC/IEB | |
4 | 4 | 4 | 28 |
For advice on a second-choice programme, please consult a Student Advisor. To make an appointment, send an email to [email protected].
Life Orientation is excluded when calculating the APS.
Applicants currently in Grade 12 must apply with their final Grade 11 (or equivalent) results.
Applicants who have completed Grade 12 must apply with their final NSC or equivalent qualification results.
Please note that meeting the minimum academic requirements does not guarantee admission.
Successful candidates will be notified once admitted or conditionally admitted.
Applicants should check their application status regularly on the UP Student Portal at click here.
Applicants with qualifications other than the abovementioned should refer to the International undergraduate prospectus 2025: Applicants with a school leaving certificate not issued by Umalusi (South Africa), available at click here.
International students: Click here
A limited number of places are made available to citizens from countries other than South Africa (applicants who are not South African citizens), with those from SADC countries being given preference. Applicants who have multiple citizenships, including South African citizenship, will be considered to be South African.
?Transferring students
A transferring student is a student who, at the time of applying at the University of Pretoria (UP)is/was a registered student at another tertiary institution. A transferring student will be considered for admission based on NSC or equivalent qualification and previous academic performance. Students who have been dismissed from other institutions due to poor academic performance will not be considered for admission to UP.
Closing dates: Same as above
Returning students
A returning student is a student who, at the time of application for a degree programme is/was a registered student at UP, and wants to transfer to another degree at UP. A returning student will be considered for admission based on NSC or equivalent qualification and previous academic performance.
Closing date for applications from returning students is the same as the above
Note: Any deliberate ommission of information, or false information provided by an applicant in the application may result in the immediate cancellation of the apllication, admission or registration.
Also consult General Academic Regulations.
The following fundamental modules are relevant:
? BCM 251, 252, 257, FAR 381, VDS 322; VDB 321
Internship training (second semester of the final year of study)
The four compulsory semester modules (CNT 480, DTT 480, MNX 480 and FSS 480) jointly form the internship training and must be taken simultaneously.
The degree is conferred with distinction on a student who has obtained at least 75% (not rounded) in the following modules: CNT 411, 480 jointly, as well as MNX 411, 480 jointly (not rounded), and FSS 480.
Minimum credits: 100
Module content:
Find, evaluate, process, manage and present information resources for academic purposes using appropriate technology.
Module content:
Apply effective search strategies in different technological environments. Demonstrate the ethical and fair use of information resources. Integrate 21st-century communications into the management of academic information.
Module content:
General introduction to inorganic, analytical and physical chemistry. Atomic structure and periodicity. Molecular structure and chemical bonding using the VSEPR-model. Nomenclature of inorganic ions and compounds. Classification of reactions: precipitation, acid-base, redox reactions and gas-forming reactions. Mole concept and stoichiometric calculations concerning chemical formulas and chemical reactions. Principles of reactivity: energy and chemical reactions. Physical behaviour gases, liquids, solids and solutions and the role of intermolecular forces. Rate of reactions: Introduction to chemical kinetics.
Module content:
Theory: General physical-analytical chemistry: Chemical equilibrium, acids and bases, buffers, solubility equilibrium, entropy and free energy, electrochemistry. Organic chemistry: Structure (bonding), nomenclature, isomerism, introductory stereochemistry, introduction to chemical reactions and chemical properties of organic compounds and biological compounds, i.e. carbohydrates and aminoacids. Practical: Molecular structure (model building), synthesis and properties of simple organic compounds.
Module content:
Academic reading as well as academic writing and presentation skills, based on the approach followed in the healthcare sciences. *Presented to students in Health Sciences only.
Module content:
Study of specific language skills required in the Health Care Sciences, including interviewing and report-writing skills. *Presented to students in Health Sciences only. (BCur, BDietetics, BOH, BOT, Brad, BPhysT)*
Module content:
Introduction to the molecular structure and function of the cell. Basic chemistry of the cell. Structure and composition of prokaryotic and eukaryotic cells. Ultrastructure and function of cellular organelles, membranes and the cytoskeleton. General principles of energy, enzymes and cell metabolism. Selected processes, e.g. glycolysis, respiration and/or photosynthesis. Introduction to molecular genetics: DNA structure and replication, transcription, translation. Cell growth and cell division.
Module content:
Philosophy, development and challenges of the dietetic profession in a South African context.
Module content:
Cultural eating patterns of various ethnic and religious groups in South Africa.
Module content:
Introduction to physiological principles; neurophysiology, and muscle physiology.
Module content:
Body fluids; haematology; cardiovascular physiology, lymphatic system, and body defence mechanisms.
Module content:
Leadership and multidisciplinary team work. Healthcare systems and legislation. Determinants of health. Introduction to healthcare models (e.g. community-based care, family-centred care, etc.). Professionalism, Ethical principles. Management of diversity. NB: Only for School of Healthcare Sciences and Department of Speech-Language Pathology and Audiology students.
Minimum credits: 132
Module content:
Structural and ionic properties of amino acids. Peptides, the peptide bond, primary, secondary, tertiary and quaternary structure of proteins. Interactions that stabilise protein structure, denaturation and renaturation of proteins. Introduction to methods for the purification of proteins, amino acid composition, and sequence determinations. Enzyme kinetics and enzyme inhibition. Allosteric enzymes, regulation of enzyme activity, active centres and mechanisms of enzyme catalysis. Examples of industrial applications of enzymes and in clinical pathology as biomarkers of diseases. Online activities include introduction to practical laboratory techniques and Good Laboratory Practice; techniques for the quantitative and qualitative analysis of biological molecules; enzyme activity measurements; processing and presentation of scientific data.
Module content:
Carbohydrate structure and function. Blood glucose measurement in the diagnosis and treatment of diabetes. Bioenergetics and biochemical reaction types. Glycolysis, gluconeogenesis, glycogen metabolism, pentose phosphate pathway, citric acid cycle and electron transport. Total ATP yield from the complete oxidation of glucose. A comparison of cellular respiration and photosynthesis. Online activities include techniques for the study and analysis of metabolic pathways and enzymes; PO ratio of mitochondria, electrophoresis, extraction, solubility and gel permeation techniques; scientific method and design.
Module content:
Chemical foundations. Weak interactions in aqueous systems. Ionisation of water, weak acids and weak bases. Buffering against pH changes in biological systems. Water as a reactant and function of water. Carbohydrate structure and function. Biochemistry of lipids and membrane structure. Nucleotides and nucleic acids. Other functions of nucleotides: energy carriers, components of enzyme cofactors and chemical messengers. Introduction to metabolism. Bioenergetics and biochemical reaction types. Online activities include introduction to laboratory safety and Good Laboratory Practice; basic biochemical calculations; experimental method design and scientific controls, processing and presentation of scientific data.
Module content:
Structure, gas exchange and secretory functions of the lungs; structure, excretory and non-urinary functions of the kidneys, acid-base balance, and skin and body temperature control. Practical work to complement the theory.
Module content:
Nutrition, digestion and metabolism, hormonal control of body functions, and the reproductive systems. Practical work to complement the theory.
Module content:
A total diet approach to communicating food and nutrition messages using theoretical fameworks, including planning and evaluation of content as well as presentation skills.
Module content:
Application of scientific principles in human nutrition.
Standards, guidelines and food composition tables.
Module content:
Human nutrition in the life cycle: Nutritional screening, nutritional needs, nutrition problems and prevention thereof, growth monitoring and meal/menu planning.
Module content:
Principles of project management. Communication principles. Leadership. Health promotion and education, advocacy and literacy. Counselling for health behaviour change. NB: Only for School of Healthcare Sciences and Speech- Language Pathology and Audiology students.
Minimum credits: 195
Module content:
The undergraduate pharmacology module introduces students to general pharmacological principles, routes of administration, pharmacokinetics and pharmacodynamics. Furthermore, disease treatment with relation to disorders of the cardiovascular, inflammatory and autonomic nervous system is discussed, as well as anaesthesia, asthma, diabetes, diuresis, obesity and pain.
Module content:
Community nutrition practice within the larger public health realm. Nutrition within primary healthcare. Nutrition and community development as well as project planning and management.
Module content:
Theory of counselling. Interviewing: Interview; the consultation process; verbal, written and non-verbal communication to clients, patients, employees as individuals or groups in different stages of the life cycle in health and disease in homogenic and trans/multi-cultural situations by means of applicable theoretical frameworks.
Module content:
Practice training: Management of a dietetics clinic. Practising the consultation process and practice management in a dietetics clinic.
Module content:
Community needs assessment. Leadership in community development. Planning and implementation of collaborative community-based interventions. Application of principles of monitoring and evaluation. NB: Only for School of Healthcare Sciences and Department of Speech - Language Pathology and Audiology students.
Module content:
Aetiology and clinical manifestations of under- and over-nutrition/PEM; principles and practices of medical nutrition therapy in under-nutrition/PEM; impact and influence of worm infestation. Relationship between malnutrition and AIDS; role of nutrition in immunity within the context of HIV/AIDS; clinical signs, symptoms and problems associated with HIV/AIDS and guidelines for the alleviation of these symptoms; nutritional related problems of medication used by HIV/AIDS patients. Metabolic response to acute and chronic stress. Principles of special nutritional care, special feeding methods and products required for injured/critically ill patients. Appropriate practical assignments and case studies.
Module content:
Relationships between obesity, hypertension, cardiovascular disease, insulin resistance and concomitant health risks. Aetiology, pathophysiology and manifestation(s) of type 1 and type 2 Diabetes Mellitus, gestational diabetes and impaired glucose tolerance; principles and practices of medical nutrition therapy of diabetes mellitus integrated with medical/pharmacological treatment; dietary treatment/prevention of complications; dietary adaptations when exercising and lifestyle/behaviour modification. Aetiology and clinical manifestations of cardiovascular; principles and practices of medical nutrition therapy in CVD. Congenital heart disease and special problems related to children with congenital heart disease. Aetiology and clinical manifestation(s) of renal disease conditions; principles and practices of medical nutrition therapy in renal conditions (nephritic syndrome, nephrotic syndrome, acute and chronic renal failure, nephrolithiasis). Nutrient-drug interactions. Appropriate practical assignments and case studies.
Module content:
Evaluation of nutrition status within the nutrition care process. Principles of science as applied in nutrition assessment. Nutrition screening; clinical, anthropometric, biochemical and dietary evaluation of nutrition status. Practice training: practising of theoretical principles of nutrition status evaluation in hospital/clinic and/or skills laboratory.
Module content:
Concepts of research; research process; research studies appraisal; planning and developing literature review; developing research idea and research question; research principles in designing research proposal; research proposal writing.
Module content:
Planning and layout of food service units for different food service systems. Equipment for food services. Factors influencing the choice and purchasing of equipment for different food service units. Hygiene and safety in food services. management in food service systems. Financial management in food services.
Minimum credits: 121
Module content:
Global nutrition challenges e.g. food security, protein-energy and micronutrient malnutrition, non communicable diseases of lifestyle, etc. Public health approaches and general nutrition interventions to address these challenges. Nutrition program development including assessment, analysis and interventions in the South African context as well as Nutrition Policy formulation
Module content:
Academic service learning project in community-based programme development (i.e. planning, implementation and evaluation). Facility-based primary healthcare service delivery.
Module content:
Dietetic profession. Practice training: Management of a dietetics clinic. Practising the consultation process and practice management in a dietetics clinic.
Module content:
Seminars and case studies (theory and practical application): Eating behaviour, eating disorders, nutrient/nutrition supplementation, sports nutrition, vegetarianism, food safety, nutrition of the disabled, prevention of non-communicable disease of lifestyle; nutrition and immunity; nutrition and genetics.
Module content:
The role of diet and nutrition in the aetiology and treatment of diseases of the gastrointestinal tract and related organs, metabolic disorders and gout, diseases of neurological origin, prematurity and paediatric disease conditions. Nutritional care of physiological trauma and cancer. Nutrient-drug interactions. Appropriate practical assignments and case studies (practising the nutrition care process).
Module content:
Conducting process of obtaining ethics clearance, data collection, data analysis, research report writing.
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