| Code | Faculty |
|---|---|
| 10139003 | Faculty of Health Sciences |
| Credits | Duration |
|---|---|
| Duration of study: 4 years | Total credits: 819 |
| Prof FAM Wenhold [email protected] | +27 (0)123543200 |
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: A revised curriculum is being phased in for the programme. The revised first year of study will be followed for the first time in 2015, the second year in 2016, the third year in 2017 and the fourth year in 2018.
Students who enrolled for the BDietetics degree programme prior to 2105 will complete the degree under the old curriculum.
Minimum requirements | ||||||||||||
Achievement level | APS | |||||||||||
English | Mathematics | Physical Science | ||||||||||
NSC/IEB | HIGCSE | AS-Level | A-Level | NSC/IEB | HIGCSE? | AS-Level | A-Level | NSC/IEB | HIGCSE | AS-Level | A-Level | |
4 | 3 | D | D | 4 | 3 | D | D | 4 | 3 | D | D | 25 |
Also consult General Regulations.
Exemption from the examination in (FAR) Pharmacology 381, 382
Exemption from the examination can be granted if a student who obtained a module mark of at least 60%, exercises the option to accept it as the final mark.
- If a student obtains a final mark of less than 50% in the relevant module at the first examination opportunity and thus fails.
- If a student does not obtain the subminimum in the examination, as required for a specific module.
- If a student does not sit the examination in a module at the first examination opportunity due to illness or extraordinary circumstances.
The following fundamental modules are relevant:
Internship training (second semester of the final year of study)
The three compulsory semester modules (CNT 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% in the following modules: CNT 411, 480 jointly, as well as MNX 411, 480 jointly, and FSS 480.
Minimum credits: 134
Choose between Sepedi SEP 110 and Zulu ZUL 110
Module content:
General introduction to inorganic, analytical and physical chemistry. Atomic structure and periodicity. Molecular structure and chemical bonding using the VSEOR 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:
This module comprises basic psychology and sociology concepts relevant to Medicine, and to Dentistry, in the case of BChD students.
Basic psychiatric concepts are also taught.
Module content:
Introductory study of the ultra structure, function and composition of representative cells and cell components. General principles of cell metabolism, molecular genetics, cell growth, cell division and differentiation.
Module content:
*For absolute beginners only.
*Only students from the School of Healthcare Sciences may take this module during semester 2. All other students must take this module during semester 1. Also note that students from the School of Healthcare Sciences, who already possess the language skills taught in this module, may write an exemption examination.
The acquisition of basic Sepedi communicative skills with emphasis on everyday expressions and suitable high frequency vocabulary, within specific social situations.
Module content:
*For absolute beginners only
*Only students from the School of Healthcare Sciences may take this module during semester 2. All other students must take this module during semester 1. Students from the School of Healthcare Sciences, who already possess the language skills taught in this module, may write an exemption examination.
The acquisition of basic isiZulu communicative skills with emphasis on everyday expressions and suitable high frequency vocabulary, within specific situations.
Module content:
Find, evaluate, process, manage and present information resources for academic purposes using appropriate technology. 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:
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:
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:
A systematic approach to the anatomy of the thorax and its contents, the abdomen and its contents and the pelvis and its contents (organs, vascular systems, nerve supply, lymph drainage, muscles and joints), as well as surface anatomy, with the use of wet specimens. Introductory histology includes the histology of the lungs, liver and kidneys.
Module content:
Units, vectors, one dimensional kinematics, dynamics, work, equilibrium, sound, liquids, heat, thermodynamic processes, electric potential and capacitance, direct current and alternating current, optics, modern physics, radio activity.
Module content:
Module 1: Basic food preparation and food preparation techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. History of the foodservice industry and contemporary chefs. Basic food quality control.
Module 2: Food preparation basics of the following: stocks, soups and sauces
Module content:
Module 1: Principles and practices of food preparation and cooking techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. Basic food quality control.
Module 2: Food preparation basics of the following: starches and cereals
Module content:
Philosophy, development and challenges of the dietetic profession in a South African context.
Module content:
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 students.
Minimum credits: 221
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. Introduction to enzyme kinetics and enzyme inhibition. Allosteric enzymes, regulation of enzyme activity, active centres and mechanisms of enzyme catalysis. Examples of industrial applications of enzymes. Practical training in laboratory techniques and Good Laboratory Practice. Techniques for the quantitative and qualitative analysis of biological molecules. Processing and presentation of scientific data.
Module content:
Biochemistry of carbohydrates. Thermodynamics and bioenergetics. Glycolysis, citric acid cycle and electron transport. Glycogen metabolism, pentose-phosphate pathway, gluconeogenesis and photosynthesis. Practical training in study and analysis of metabolic pathways and enzymes. Scientific method and design: Hypothesis design and testing, method design and scientific controls.
Module content:
Biochemistry of lipids, membrane structure, anabolism and catabolism of lipids. Nitrogen metabolism, amino acid biosynthesis and catabolism. Biosynthesis of neurotransmitters, pigments, hormones and nucleotides from amino acids. Catabolism of pureness and pyrimidines. Therapeutic agents directed against nucleotide metabolism. Examples of inborn errors of metabolism of nitrogen containing compounds. The urea cycle, nitrogen excretion. Practical training in scientific writing skills: evaluation of a scientific report. Techniques for separation and analysis of biological molecules
Module content:
Biochemistry of nutrition and toxicology. Proximate analysis of nutrients. Review of energy requirements and expenditure. Respiratory quotient. Requirements and function of water, vitamins and minerals. Interpretation and modification of RDA values for specific diets, eg growth, exercise, pregnancy and lactation, aging and starvation. Interactions between nutrients. Comparison of monogastric and ruminant metabolism. Cholesterol, polyunsaturated, essential fatty acids and dietary anti-oxidants. Oxidation of fats. Biochemical mechanisms of water- and fat-soluble vitamins and assessment of vitamin status. Mineral requirements, biochemical mechanisms, imbalances and diarrhoea. Biochemistry of xenobiotics: absorption, distribution, metabolism and excretion (ADME); detoxification reactions: oxidation/reduction (Phase I), conjugations (Phase II), export from cells (Phase III); factors affecting metabolism and disposition. Toxic responses: tissue damage and physiological effects, teratogenesis, immunotoxicity, mutagenesis and carcinogenesis. Examples of toxins: biochemical mechanisms of common toxins and their antidotes. Antibiotics and resistance. Natural toxins from fungi, plants and animals: goitrogens, cyanogens, cholineesterase inhibitors, ergotoxin, aflatoxins Practical training in analyses of nutrients, fatty acids separations, antioxidant determination, and enzyme activity measurements, PO ratio of mitochondria, electrophoresis, extraction, solubility and gel permeation techniques.
Module content:
Orientation in physiology, homeostasis, cells and tissue, muscle and neurophysiology, cerebrospinal fluid and the special senses.
Practical work: Practical exercises to complement the theory.
Module content:
Body fluids; haematology; cardiovascular physiology and the lymphatic system. Practical work: Practical exercises to complement the theory.
Module content:
Structure, gas exchange and non-respiratory functions of the lungs; structure, excretory and non-urinary functions of the kidneys, acid-base balance, as well as the skin and body temperature control.
Practical work: Practical exercises to complement the theory.
Module content:
Nutrition, digestion and metabolism; hormonal control of the body functions and the reproductive systems. Practical work: Practical exercises to complement the theory.
Module content:
Infection, immunity and basic bacteriology.
Introduction and basic principles of infection, sterilisation and the immune system. Bacterial cells and the classification of disease-causing bacteria.
Module content:
Systemic bacteriology.
Commonly occurring bacterial infections and the bacteria that cause them.
Module content:
Fungi, parasitology and virology.
Commonly occurring fungal, viral and parasite infections and infestations, and the organisms that cause them.
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:
Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
Module 2: Food preparation basics of the following: soups and sauces, fruit and vegetables; salads; frozen desserts; gelatine.
Module 3: Origin and development of food habits; Factors influencing habits and choice; Dynamics of food habits. Influence of religion on food habits. Food habits of different ethnic groups.
Module content:
Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
Module 2: Food preparation basics of the following: meat; poultry; fish, legumes, eggs and milk, baked products (whole spectrum); leavening agents.
Module 3: The influence of culture on cuisines. Study of the cuisines of selected African, European and Eastern countries.
Module content:
Principles of project management. Communication principles. Health promotion and education, advocacy and literacy. Counselling for health behaviour change. NB: Only for School of Healthcare Sciences students.
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.
Minimum credits: 242
Module content:
Introduction, receptors, antagonism, kinetic principles, drugs that impact upon the autonomic and central nervous system, pharmacotherapy of hypertension, angina pectoris, myocardial infarction, heart failure, arrhythmias, and epilepsy. Diuretics, glucocorticosteroids, local anaesthetics, anaesthetic drugs, analgesics, iron and vitamins, oncostatics and immuno suppressants.
Module content:
Hormones, drugs that act on the histaminergic, serotonergic, and dopaminergic receptors. Pharmacotherapy of diabetes mellitus, schizophrenia, depression, obesity, anxiety, insomnia, gastro-intestinal diseases. Anticoagulants, antimicrobial drugs.
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:
Evaluation of nutritional assessment.
Nutrition care process, overview of evaluation of nutritional status. Scientific principles of evaluation of nutritional status; nutritional screening; clinical, biochemical and dietary evaluation of nutritional status.
Practice training: practising of theoretical principles of nutrition status evaluation in hospital/clinic and/or skills laboratory.
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.
Module content:
Module 1: Restaurant management. Table setting, table serving, wine service, food and wine pairing, beverage management
Module 2: Menu planning for different food service systems and styles of food service.
Module 3: Large scale food procurement, consumption and storage.
Practical work: Principles of large-scale food preparation and the practical application thereof in a practical restaurant situation. Recipe formats and adjustment applicable to large-scale food preparation. Work scheduling and the practical exposure to the use of large scale catering equipment in a real life situation.
Module content:
Introduction to the origin of diseases as a consequence of programmed changes that occur during impaired intrauterine growth and development. Aetiology and clinical manifestations of under-nutrition/PEM; principles and practices of medical nutrition therapy in under-nutrition/PEM; impact and influence of worm infestation. Congenital heart disease and special problems related to children with congenital heart disease. Relationship between malnutrition and Aids; role of nutrition in immunity within the context of HIV/Aids; clinical signs, symptoms and problems associated with Aids and guidelines for the alleviation of these symptoms; nutritional related problems of medication used by Aids 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 life style/behaviour modification. Aetiology and clinical manifestations of cardiovascular; principles and practices of medical nutrition therapy in CVD. 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. 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:
Community needs assessment. Community development. Planning and implementation of collaborative community-based interventions. Application of principles of monitoring and evaluation. NB: Only for School of Healthcare Sciences students.
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:
Community nutrition practice within the larger public health realm. Nutrition within primary healthcare. Nutrition and community development as well as project planning and management.
Minimum credits: 222
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 professionModule content:
*Attendance module onlyModule 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.
Copyright © University of Pretoria 2024. All rights reserved.
Virtual Campus
Get Social With Us
Download the UP Mobile App