University of Cape Town dietetics

Honours

HUMAN NUTRITION
[Plan code: MH001HUB12]

On successful completion of this honours stream, South African students complete a compulsory community service year, after which they register as dietitians with the Health Professions Council of South Africa. Postgraduate students in the natural and other health sciences may register for individual nutrition theory courses listed below.

Qualification convener: Assoc Prof M Senekal (Department of Human Biology)

Admission requirements
FHA44

• (a) An approved undergraduate degree, typically a BSc majoring in either physiology, biochemistry, mammalian zoology or biological/molecular sciences, with at least second year human physiology or equivalent. Biochemistry, microbiology, genetics, statistics and psychology are strong recommendations, but not a prerequisite.
• (b) Proof of proficiency in Afrikaans and/or Xhosa is a strong recommendation.
• (c) Proof of having worked in a dietetics environment, done job shadowing and done voluntary community service are strong recommendations.

[Note: Applicants should note that the Division of Human Nutrition assists with identifying job shadowing opportunities in the Cape Metropole; a limited number of student places (12-16) are available and selection is highly competitive.]

Hepatitis B immunisation

FHA45

Candidates who register for the BMedSciHons (Nutrition & Dietetics) are required to produce proof of having received a full course of Hepatitis B immunisation by the end of May of their first year of registration.

Qualification structure and outline: FHA46 The qualification is designed to train students as entry-level dietitians. The qualification includes core knowledge and skills aimed at meeting the outcome criteria set by the Professional Board for Dietetics. At the same time students are trained in advanced (honours degree level) critical thinking, reasoning, application and research skills.

Curriculum: FHA47.1 First year: The first year of the BMedSciHons (Nutrition & Dietetics) involves mainly coursework, although exposure to clinical practice starts in the first month and continues throughout the year.

Courses available for non-degree study purposes

FHA48 Nutrition-related courses open to postgraduate students in natural and other health sciences on application to the Head of Division and provided they comply with prerequisites:

• HUB4046F Normal Nutrition I
• HUB4047F Normal Nutrition II
• HUB4048F Normal Nutrition III
• HUB4049H Community Nutrition I
• HUB4050H Community Nutrition II
• HUB4051H Community Nutrition III
• HUB4052S Clinical Nutrition I
• HUB4053S Clinical Nutrition II
• HUB4054S Clinical Nutrition III

[Note: Completion of any these courses by postgraduate students in natural and other health sciences would not make them eligible to practise in nutrition and dietetics.]

Fieldwork

FHA49 Students are responsible for their own transport to internship placements within approximately 50km radius from the medical campus. Internship placements may involve a period at the UCT Vredenburg site (accommodation provided).

DP requirement

FHA50 A student is required to obtain a minimum year mark of 50% in all first and second year courses to qualify for the examination. Additional DP requirements are specified for each course (see course outlines).
Assessment and progression rules
FHA51.1 Formative and summative assessment of the first year courses take place throughout and at the conclusion of each course/group of related courses. Formative assessment could include in-course tests, assessment of tutorial participation, group-work, seminar presentations and practical assignments, practical tests and portfolios. Summative assessment in Normal Nutrition (June examination), Community Nutrition (November examination), Clinical Nutrition (November examination), Food Service Management (November examination) and Food Science (June examination) involves integrated examination moderated by external examiners. A summative assessment for Dietetics Practice involves a practical examination (November examination).
FHA51.2 Except by permission of the Senate, students are required to pass all first year courses before they may continue with the second year.
FHA51.3 Formative assessment of the three second year internship courses, Community Nutrition, Clinical Nutrition and Food Service Management, takes place for the duration of each placement and involves assessment of patient management and counselling, educational talks, educational materials, case studies, management and food service skills, participation in ward rounds, portfolio as well as general competency.
Summative assessment of the three internship courses involves an integrated examination moderated by an external examiner for each of the three mentioned courses, as well as an oral portfolio examination in clinical and community nutrition and in food service management, all at the end of the second year.
FHA51.4 The research project mark comprises a mark for the protocol, literature review, execution of the research, as well as the write-up and presentation of the results.
FHA51.5 Students are required to pass all components of the programme qualification in order to qualify for graduation.
FHA51.6 Students who do not meet the DP requirement of a year-mark of 50 % in the formative assessment of a course, may be reassessed to achieve a 50% year-mark to gain access to the examination in the course (or pass the course in the case of Nutrition Rights and Research Methods). Students who fail a course (final mark of less than 50%) may be reassessed before the final mark is submitted to the Faculty Examination Committee for approval.

Courses for Honours qualification in Nutrition & Dietetics:
FIRST YEAR:
HUB4046F NORMAL NUTRITION I
(Dietary standards; energy and macronutrients (carbohydrates and fats))
HEQF credits: 10 HEQF level: 8
HUB4047F NORMAL NUTRITION II
(Macronutrients (proteins), alcohol, micronutrients (vitamins))
HEQF credits: 10 HEQF level: 8
HUB4048F NORMAL NUTRITION III
(Micronutrients (minerals); nutritional status assessment, dietary supplementation, nutritional genomics and organic, functional and genetically modified foods)
HEQF credits: 10 HEQF level: 8
Course convener: Dr J Harbron.
Objective: To study the fundamentals of normal nutrition.
Course outline: The three courses in normal nutrition cover dietary standards and guides; energy; the chemical/physical structure, digestion, absorption, metabolism, physiology and functions of nutrients; dietary recommendations for and food sources of nutrients; effect of over- / under- consumption of individual nutrients or combinations of nutrients; nutrient interactions; the role of biologically active compounds of nutritional importance, e.g. phytochemicals in health; methods available for the evaluation of the nutritional status of individuals (dietary assessment, anthropometrics, biochemical and clinical evaluations); dietary supplementation, functional, organic and genetically modified foods as well as an introduction to nutrition genomics.
Contact time: Each course runs for three consecutive weeks, thus nine weeks in total for the three normal nutrition courses. Learning experiences include lectures, tutorials, seminars, group-work, self-study and compiling of a course portfolio.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group-work, and complete the necessary assignments/ tests by specified due dates.
Assessment: Formative assessment of each of the three normal nutrition courses involves a written test. A year mark for normal nutrition that covers all three courses is computed as follows: average of the three written course assessments (80%), seminar presentation (15%) and portfolio (5%). The year mark contributes 60% and the summative examination, which covers all three courses, 40% to the final mark in normal nutrition.

HUB4049H COMMUNITY NUTRITION I
(Introduction to community nutrition, including nutrition in the life-cycle)
HEQF credits: 10 HEQF level: 8
HUB4050H COMMUNITY NUTRITION II
(Patterns of nutrition related health and disease)
HEQF credits: 10 HEQF level: 8
HUB4051H COMMUNITY NUTRITION III
(Nutrition programming and policy)
HEQF credits: 10 HEQF level: 8
Course convener: S Booley.
Objective: To study the fundamentals of community nutrition.
Course outline: The three courses in community nutrition cover particular nutritional needs and health problems associated with different stages of the life-cycle; basic principles and history of public health and public health nutrition; the social determinants of health and disease; nutrition related health indicators; the Millennium Development Goals; impact of development on health; principles and objectives of primary health care (PHC); the role of nutrition in health and in PHC; the role of the dietician at primary health care level; eating habits of different groups in South Africa and factors affecting it; food and agricultural policies and the influence thereof on nutrition in developing countries; health and disease patterns (under-nutrition, non-communicable diseases and communicable diseases) in South Africa; community-based diagnosis; effect of nutrition transition and urbanisation on health and nutritional status; cycle of programme planning, community-based nutrition/ health promotion programmes, health policies and programmes in South Africa; nutrition advocacy, education and training and principles of health promotion.
Contact time: Each course runs for three consecutive weeks, thus nine weeks in total for the three community nutrition courses. Learning experiences include lectures, tutorials, seminars, group-work, field visits, self-study and compiling a course portfolio.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group-work, and complete the necessary assignments/ tests by specified due dates.
Assessment: Formal assessment of each of the three community nutrition courses involves a written test. A year mark for community nutrition that covers all three courses is computed as follows: average of the three written course assessments (80%), seminar presentation (15%) and portfolio (5%). The year mark contributes 60% and the summative examination, which covers all three courses, 40% to the final mark in community nutrition.

HUB4052S CLINICAL NUTRITION I
(Consequences and medical nutritional management of obesity, metabolic syndrome, diabetes mellitus, cardiovascular and renal diseases)
HEQF credits: 10 HEQF level: 8
HUB4053S CLINICAL NUTRITION II
(Medical nutritional management of digestive diseases and cancer)
HEQF credits: 10 HEQF level: 8
HUB4054S CLINICAL NUTRITION III
(Medical nutritional management of metabolically stressed patients and of infectious diseases and medical nutritional management of paediatric patients)
HEQF credits: 10 HEQF level: 8
Course convener: Dr J Harbron
Objective: To study the fundamentals of clinical nutrition.
Course outline: The three courses in clinical nutrition cover the medical nutritional management of obesity,; metabolic syndrome, diabetes mellitus; cancer; cardiovascular, renal, digestive and infectious diseases (HIV/AIDS; tuberculosis) and the metabolically stressed patient with relation to the following: signs and symptoms, clinical, anthropometric and biochemical features, medical management (pharmacological, surgical, other overview), individual nutritional and dietary requirements, factors affecting nutritional requirements and status, with specific reference to the impact of the condition and associated treatment. Exposure to nutritional allergies is included. Paediatric content relevant to all three clinical module course codes will be covered as a blocked section at the end of Clinical Nutrition III.
Contact time: Each course runs for three consecutive weeks, thus nine weeks in total for the three clinical nutrition courses. Learning experiences include lectures, tutorials, seminars, group work, self-study and case-studies and compiling a course portfolio.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Formal assessment of each of the three clinical nutrition courses involves a written test. A year mark for clinical nutrition that covers all three courses is computed as follows: average of the three written course assessments (80%), seminar presentation (15%) and portfolio (5%). The year mark contributes 60% and the summative examination, which covers all three courses, 40% to the final mark in clinical nutrition.

HUB4055W DIETETICS PRACTICE
HEQF credits: 30 HEQF level: 8
Course convener: To be confirmed
Objective: Exposure to practice and skills training related to normal, community and clinical nutrition.
Course outline: This course involves the development of skills in applying dietary standards and the FBDG (Food-based Dietary Guidelines) in nutritional assessment, formulation of nutritional recommendations, as well as nutrition education; discerning between scientific nutrition information and nutrition disinformation; in recommending dietary supplements; nutritional status assessment in different groups (dietary assessment, anthropometry, clinical and biochemical evaluations); growth monitoring of pre-school children; compilation of a community profile as part of the community diagnosis process, and the identification of appropriate intervention strategies, using a community participatory approach; development of appropriate nutrition education materials, applying relevant exchange systems/recommendations in dietary calculations and planning for specified conditions, including paper case studies; writing of clinical
notes as well as the development of insight in clinical and community nutrition practice through observation in outpatient clinics as well as during field visits, and finally, manipulation of foods, recipe adaptation and preparation for medical nutrition therapy in the clinical management of disease.
Contact time: The course runs weekly for the duration of the academic year. Learning experiences include tutorials, skills training, field visits, group-work and self-study.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including tutorials, skills training sessions, field trips and group-work, and complete the necessary assignments/tests by specified due dates.
Assessment: Formative assessment includes assessment of skills training, assignments and practical tests covering normal nutrition, community nutrition, clinical nutrition and food science related topics/skills (65% of final mark) and summative assessment includes a practical examination covering all four focus areas (35% of final mark). Students are expected to pass all four focus areas covered in Dietetics Practice.

HUB4056W FOODSERVICE MANAGEMENT
HEQF credits: 30 HEQF level: 8
Course convener: M Theron.
Objective: To study all aspects of foodservice management and the application thereof in practice.
Course outline: This course covers the planning, management and evaluation of the different types of food service and delivery systems; criteria for identification of the most suitable system for a particular situation, the physical facility, equipment and design of a kitchen; menu planning for different types of institutions, as well as therapeutic adaptation of these menus; recipe standardisation; food procurement, storage and production planning; food safety and the introduction of HACCP (Hazard Analysis Critical Control Points) into a foodservice establishment; leadership styles and management; assessment of quality management; productivity and marketing in the food service industry; human resource management, industrial relations and financial controls within a food service establishment; and practical exposure to large-scale cooking.
Contact time: The course runs weekly for the duration of the academic year. Learning experiences include lectures, tutorials, skills training, field visits, group-work, compiling a portfolio and self-study.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessment [tests 65%; seminar 15%; portfolio 20%]. The year mark contributes 60% and the summative assessment (examination) 40% to the final mark.

HUB4057F FOOD SCIENCE
HEQF credits: 15 HEQF level: 8
Course convener: Liezl Cornelissen
Objective: The study of food composition and quality, food preparation and processing techniques, as well as food product and recipe development for normal and specialised diets, with a focus on optimal retention of nutritional value.
Course outline: This course includes theoretical and practical perspectives on food characteristics and quality (including palatability, digestibility, versatility and nutritional value); basic cookery methods; effect of preparation and cooking techniques on nutritional content and shelf-life of the end product; food selection, with consideration of cost, nutritional contribution as well as food habits and customs within different cultures and religions.
Contact time: The course runs weekly for the duration of the first semester (theory and practice sessions). Learning experiences involve lectures, skills training, group-work and self-study.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessments, compulsory assignments (30%), theory tests (45%) and practical tests (25%). The year mark contributes 60% of final mark, combined with the summative assessment (theory examination), which contributes 40% to the final mark.

HUB4058F NUTRITION RIGHTS
HEQF credits: 5 HEQF level: 8
Course convener: B Najaar.
Objective: To provide the minimum core content relating to nutrition rights for dietetic practitioners as prescribed by the Health Professions Council of South Africa.
Course outline: This course covers necessary knowledge of and insight into relevant nutrition rights- related concepts to ensure that graduates (future dietetic professionals) know the nutrition-related rights of their clients (rights holders), as well their own rights and responsibilities as duty bearers within the human rights framework.
Contact time: The course runs for one week. Learning experiences include lectures, tutorials, groupwork self-study and field visits.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessment of individual and group assignments (20% of final mark) and the course test (80% of the final mark).

HUB4059H RESEARCH THEORY
HEQF credits: 15 HEQF level: 8
Course convener: Assoc Prof M Senekal.
Objective: To study the fundamentals of research theory and apply this knowledge in the development of a research proposal for execution as part of the Research Project HUB4064W.
Course outline: This course covers an introduction to the research process; evidence-based nutrition practice, research ethics, research design methods and techniques; reliability and validity of data; dietary assessment in research; development of questionnaires; measurement scales and scores; biostatistics; as well as a critical appraisal of research, scientific writing and writing of a research proposal.
Contact time: The course runs weekly for the duration of the academic year. The learning experiences include lectures, skills training, group work and self-study.
Additional DP requirements: Students are expected to attend and participate in all contact sessions, including lectures, tutorials, seminars and group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes assignments (45% of final mark); portfolio (5% of final mark) and course tests (50% of final mark).

SECOND YEAR:
HUB4061W COMMUNITY INTERNSHIP
HEQF credits: 35 HEQF level: 8
Course convener: S Booley.
Objective: To prepare the student for community nutrition practice as a graduate dietician through supervised practical training as a dietetic intern in community settings.
Course outline: Students will participate in service delivery to gain practice experience in the compilation of a community profile, the prevention and treatment of chronic diseases of lifestyle; breast-feeding promotion and support; antenatal nutrition, infant and young child nutrition; adolescent nutrition; under-nutrition management and government programmes in this regard; the prevention and management of obesity in children; nutritional management of HIV/AIDS (adults and children); the prevention-of-mother-to-child transmission of HIV/AIDS and government programmes in this regard; school health (Health Promotion Schools Initiative); nutrition promotion, education and training; advocacy for nutrition issues; application of the intervention programme planning cycle; development of a business plan; sport nutrition; eating disorders; community nutrition outreach at schools, crèches and NGOs; etc.
Contact time: This course runs over nine weeks (Monday to Friday) (including a week for sport nutrition and eating disorders) and includes work-based learning (mainly), tutorials, group-work and compilation of a portfolio.
Additional DP requirements: Students are expected to complete all work-based activities, attend tutorials, group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessment of specified activities and general competency (65%) and summative examination (written examination as well as oral portfolio examination) (35%).

HUB4062W CLINICAL INTERNSHIP
HEQF credits: 45 HEQF level: 8
Course conveners: F Herrmann and Z Ebrahim.
Objective: To prepare the student for clinical practice as a graduate dietician through supervised practical training as a dietetic intern in clinical settings.
Course outline: Students will participate in service delivery at various clinical sites to gain practical experience in the medical nutritional management of the following: General surgery, gastrointestinal surgery, critical care, vascular and cardiac surgery and trauma; oncology (palliative and radical treatment of cancer), renal disease (conservative management of chronic renal failure, renal replacement therapies, transplantation), paediatrics (general paediatrics, paediatric surgery, trauma and gastrointestinal disease), other non-communicable diseases (diabetes mellitus, cardiovascular disease, hypertension and complications thereof), infectious diseases (HIV/AIDS, tuberculosis).
Contact time: This course runs for 16 weeks (Monday to Friday) and includes work-based learning (mainly), teaching ward rounds, tutorials, group-work, case studies and compilation of a portfolio.
Additional DP requirements: Students are expected to complete all work-based activities, attend tutorials, group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessment of specified activities and general competency (65%) and summative examination (written as well as oral portolio examination) 35%.

HUB4063W FOOD SERVICE MANAGEMENT INTERNSHIP

HEQF credits: 30 HEQF level: 8
Course convener: M Theron
Objective: To prepare the student for food service management practice as a graduate dietician through supervised practical training as a dietetic intern in food service settings.
Course outline: Students will participate in service delivery to gain practice experience in menu planning (general and adaptations for therapeutic diets); food procurement and production procedures; introduction of new menu items and assessment of effectiveness thereof; implementation of hygiene and food safety standards and systems e.g. HACCP ( Hazard Analysis Critical Control Points); optimising the flow of food in a kitchen, kitchen design and equipment; human resource management, industrial relations and training of staff in a kitchen environment; control and optimal use of financial resources; management of operational procedures; implementation of internal and external policy in management; optimising nutrition service delivery; as well as food service delivery in non-government organisations.
Contact time: This course runs for six weeks (Monday to Friday three weeks in a private sector foodservice unit and three weeks in a public sector hospital foodservice unit (possibly one week in Vredenburg) and includes work-based learning, tutorials, group-work and compilation of a portfolio.
Additional DP requirements: Students are expected to complete all work-based activities, attend tutorials, group sessions, and complete the necessary assignments/ tests by specified due dates.
Assessment: Includes formative assessment of specified activities, portfolio and general competency (65%) and a summative (written and oral) examination (35%).

HUB4064W RESEARCH PROJECT
HEQF credits: 30 HEQF level: 8
Course convener: Assoc Prof M Senekal.
Objective: To develop honours-level competence in the execution, write-up and presentation of research. The project is planned in the first year and involves the following: An in-depth literature review; finalization of the protocol and ethical approval, data collection (fieldwork), capture and analysis; write-up in the form of a research paper and presentation at a scientific meeting internal to UCT.
Course outline: This course involves the critical appraisal of research papers in weekly journal clubs; the completion of a comprehensive literature review on the research topic, finalisation of the research protocol and ethical and instituitional approval if necessary. Execution of the research that involves the following: Data collection, capture and analysis; compilation of a research report and presentation of the research at a symposium.
Contact time: This course runs for the duration of the academic year.
DP requirements: To qualify for a DP certificate, a student must execute, write up and present a research project and complete a literature review on the topic.
Assessment: Includes formative assessments [journal club (5%), research protocol (8%), literature review (23%), research process (10%), research presentation (20%) (65% of final mark)] and summative assessment, involving the examination of the research write-up (35% of final mark).

Human Nutrition
Level 3, Anatomy Building
Associate Professor and Head: M Senekal, PhD Stell RD SA
Lecturers/Clinical Educators Full-time: S Booley, MSc(NutritionManagement) UWC RD SA, J Harbron, PhD Stell RD SA, B Najaar, M(Nutrition) Stell RD SA
Lecturers/Clinical Educators Part-time: C Day, BSc Hons (Physiol) Stell; BSc(Med)(Hons)(Nutrition & Dietetics) Cape Town RD SA, Z Ebrahim, MSc(Nutrition & Dietetics) Cape Town RD SA, F Herrmann, MSc(Nutrition) Cape Town RD SA, F Hoosen, M(Nutrition) Stell RD SA, K Manning, BSc (Dietetics) KZN RD SA, K Sexton, BSc(Med)(Hons) Nutrition & Dietetics, Liezl Cornelissen

For more information, click here:  http://www.health.uct.ac.za/

http://www.health.uct.ac.za/fhs/departments/humanbiology/about

https://www.uct.ac.za/downloads/uct.ac.za/apply/handbooks/fac_health_PG_2013.pdf

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