| Code | Faculty |
|---|---|
| 10139003 | Faculty of Health Sciences |
| Credits | Duration | NQF level |
|---|---|---|
| Minimum duration of study: 4 years | Total credits: 548 | NQF level: 08 |
| 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: 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.
Minimum requirements | ||||||
Achievement level | ||||||
English Home Language or English First Additional Language | Mathematics | Physical Science | APS | |||
NSC/IEB | AS Level | NSC/IEB | AS Level | NSC/IEB | AS Level | |
4 | D | 4 | D | 4 | D | 25 |
* Cambridge A level candidates who obtained at least a D in the required subjects, will be considered for admission. International Baccalaureate (IB) HL candidates who obtained at least a 4 in the required subjects, will be considered for admission.
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 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% 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:
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 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:
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: 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. 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. 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. Practical 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:
Biochemistry of lipids, membrane structure, anabolism and catabolism of lipids. Total ATP yield from the complete catabolism of lipids. Electron transport chain and energy production through oxidative phosphorylation. Nitrogen metabolism, amino acid biosynthesis and catabolism. Biosynthesis of neurotransmitters, pigments, hormones and nucleotides from amino acids. Catabolism of purines 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 reading skills: evaluation of a scientific report. Techniques for separation analysis and visualisation of biological molecules. Hypothesis design and testing, method design and scientific controls.
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:
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:
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: 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:
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:
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:
Evaluation of nutritional status.
Nutrition care process, overview of evaluation of nutrition status. Scientific principles of evaluation of nutrition status; 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: 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:
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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