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About the course
Examine food, nutrition and health across the lifespan and within clinical and community settings. The proposed degree connects biological science with dietary assessment, food-service systems and evidence-based practice. Southern African cases should consider local foods, affordability, cultural preferences and the conditions influencing household and institutional food choices.
What you'll learn
- Explain relationships between nutrient needs, food intake and health.
- Interpret a supervised nutrition-assessment case using appropriate evidence.
- Evaluate dietary, community or food-service interventions.
- Prepare a justified investigation or care-related report within learner scope.
Requirements
- Recommended preparation includes biology, chemistry, mathematics and academic English. Entry, student registration, clinical placement eligibility and progression must follow the approved institutional programme and the regulator in the country of practice. BMIT admission thresholds and professional recognition have not been verified, so comparator entry rules are not reproduced.
Course content
Sections: 5
•Activities: 1
•Resources: 28
Subjects in this programme
The subjects are grouped by learning stage, from foundations to specialist study and supervised application. Complete earlier foundations before the related advanced work. Clinical, laboratory, field and workplace subjects use approved facilities and supervision appropriate to the programme.
28 subjects are listed below, with a short description of each. The Subject descriptions tab contains the learning outcomes, topics, practical tasks and assessments.
Stage 1: Nutrition and biomedical foundations
- General Chemistry. Examine atomic structure, bonding and their relationship within general chemistry. The subject develops chemical quantities and solutions, then examines equilibrium and acids and bases. Analyse low-risk teaching data and complete approved laboratory exercises.
- Organic Chemistry. Develop your understanding of organic chemistry through functional groups and molecular structure. The subject develops isomerism and reaction families, then examines organic properties and spectral interpretation. Interpret supplied molecular and spectral data using approved teaching examples.
- Biochemistry. Study biomolecules and enzymes as foundations for biochemistry. The subject develops metabolism and energy transfer, then examines regulation and biochemical evidence. Interpret approved biochemical teaching data.
- Human Anatomy. Examine body organisation, musculoskeletal structures and their relationship within human anatomy. The subject develops thoracic structures and abdominal structures, then examines nervous structures and anatomical relationships. Study approved anatomical models and images in a supervised setting.
- Human Physiology. Develop your understanding of human physiology through homeostasis and cardiovascular function. The subject develops respiration and renal function, then examines endocrine regulation and nervous function. Interpret physiological teaching data and supervised non-invasive demonstrations.
- Applied Statistics. Study descriptive measures and probability as foundations for applied statistics. The subject develops sampling and estimation, then examines hypothesis testing and regression. Analyse an approved dataset and distinguish uncertainty from systematic bias.
- Academic and Professional Communication. Examine reading strategies, evidence use and their relationship within academic and professional communication. The subject develops report structure and presentations, then examines audience and referencing. Prepare a report and presentation for a defined professional audience.
- Human Nutrition and Macronutrients. Develop your understanding of human nutrition and macronutrients through energy needs and carbohydrates. The subject develops proteins and fats, then examines food sources and dietary patterns. Analyse a teaching dietary record without issuing individual clinical advice.
Stage 2: Nutrition and food sciences
- Micronutrients and Nutritional Assessment. Study vitamins and minerals as foundations for micronutrients and nutritional assessment. The subject develops dietary assessment and anthropometry concepts, then examines biochemical evidence and assessment limitations. Use approved teaching records and supervised non-invasive demonstrations.
- Nutrition Across the Lifespan. Examine infancy, childhood and their relationship within nutrition across the lifespan. The subject develops adolescence and adulthood, then examines pregnancy and older age. Compare nutritional needs through fictional life-stage cases.
- General Pathology. Develop your understanding of general pathology through cell injury and inflammation. The subject develops repair and neoplasia, then examines circulatory disturbances and disease mechanisms. Analyse de-identified teaching cases using approved pathology images.
- Food Chemistry. Study water and carbohydrates as foundations for food chemistry. The subject develops proteins and lipids, then examines food reactions and quality indicators. Interpret food-composition and quality data from approved teaching activities.
- Food Microbiology. Examine food-associated microbes, spoilage and their relationship within food microbiology. The subject develops foodborne disease concepts and hygiene, then examines monitoring and prevention. Review food-safety data and approved low-risk laboratory observations.
- Food Processing. Develop your understanding of food processing through process operations and heat processing. The subject develops cooling and drying, then examines separation and process performance. Evaluate a supervised pilot-process demonstration using approved foods.
- Nutrition Counselling and Communication. Study listening and behaviour change as foundations for nutrition counselling and communication. The subject develops food beliefs and shared planning, then examines ethical boundaries and review. Practise counselling with fictional cases in supervised simulation.
- Clinical Communication. Examine listening, plain language and their relationship within clinical communication. The subject develops cultural context and shared information, then examines team handover and documentation. Practise communication in supervised simulation using fictional cases.
Stage 3: Dietetics and population nutrition
- Medical Nutrition Therapy. Develop your understanding of medical nutrition therapy through metabolic conditions and cardiovascular conditions. The subject develops renal conditions and gastrointestinal conditions, then examines care monitoring and professional scope. Analyse de-identified cases under approved dietetic supervision.
- Surgical and Complex Nutrition Care. Study perioperative nutrition and critical illness as foundations for surgical and complex nutrition care. The subject develops nutrition support concepts and recovery, then examines complications and team coordination. Use approved simulation and supervised dietetic case learning.
- Community Nutrition. Examine food access, nutritional surveillance and their relationship within community nutrition. The subject develops community priorities and programme design, then examines participation and evaluation. Prepare an approved community nutrition case study.
- Food Service Management. Develop your understanding of food service management through menu planning and procurement. The subject develops food production and hygiene, then examines staffing and cost control. Analyse an institutional food-service teaching case or authorised placement.
- Epidemiology. Study population measures and study designs as foundations for epidemiology. The subject develops bias and confounding, then examines association and public-health interpretation. Analyse a de-identified population-health dataset.
- Health Promotion. Examine health behaviour, communication and their relationship within health promotion. The subject develops community priorities and intervention design, then examines participation and evaluation. Develop a health-promotion activity with appropriate permission and review.
- Health Ethics and Professional Practice. Develop your understanding of health ethics and professional practice through consent and confidentiality. The subject develops scope of practice and equity, then examines professional accountability and ethical reasoning. Discuss a simulated ethical dilemma with attention to patient rights.
- Research Methods. Study research questions and literature review as foundations for research methods. The subject develops study design and data collection, then examines ethics and interpretation. Prepare a feasible investigation proposal with a defined evidence need.
Stage 4: Approved dietetic integration
- Supervised Dietetics Practice. Examine clinical learning, community learning and their relationship within supervised dietetics practice. The subject develops food-service learning and professional records, then examines observed competence and reflection. Complete approved dietetic placements with qualified supervisors across required settings.
- Clinical Reasoning and Evidence. Develop your understanding of clinical reasoning and evidence through problem representation and differential reasoning. The subject develops evidence appraisal and diagnostic uncertainty, then examines referral and reflective practice. Analyse de-identified cases within the approved professional learner role.
- Project Development and Feasibility. Study problem definition and evidence review as foundations for project development and feasibility. The subject develops requirements and method selection, then examines feasibility and evaluation criteria. Develop an approved discipline-specific project proposal with a supervisor.
- Integrated Project and Technical Report. Examine implementation, evidence collection and their relationship within integrated project and technical report. The subject develops analysis and verification, then examines limitations and communication. Complete the approved project and maintain an auditable evidence record.
Assessment and practical learning
- Proposed assessment: written case analyses, knowledge assessments and structured discussion of evidence and professional responsibilities.
- Observed skills assessments in simulation followed by supervised workplace assessment and an authenticated practice portfolio.
- An evidence-based project and integrated assessment. Clinical competence requires direct assessment by approved supervisors, with locally approved progression rules.
Practical application
An approved dietetics route requires supervised clinical, community and food-service learning with observed competence. Patient care and dietary prescriptions must remain within authorised professional roles. Moodle supports preparation and reflection. BMIT must verify regulator recognition and placement capacity before claiming eligibility for dietitian registration.
Subject descriptions
Each subject below includes its purpose, learning outcomes, main topics, practical task and assessment approach.
General Chemistry
Stage 1: Nutrition and biomedical foundations
Examine atomic structure, bonding and their relationship within general chemistry. The subject develops chemical quantities and solutions, then examines equilibrium and acids and bases. Analyse low-risk teaching data and complete approved laboratory exercises.
Learning outcomes
- Explain atomic structure and bonding using an appropriate example.
- Analyse a subject-related problem involving chemical quantities and solutions.
- Present reasoned evidence addressing equilibrium and acids and bases.
Main topics
- Atomic structure
- Bonding
- Chemical quantities
- Solutions
- Equilibrium
- Acids and bases
Practical task
Analyse low-risk teaching data and complete approved laboratory exercises.
Assessment
Submit a practical record and calculations with units and assumptions.
Organic Chemistry
Stage 1: Nutrition and biomedical foundations
Develop your understanding of organic chemistry through functional groups and molecular structure. The subject develops isomerism and reaction families, then examines organic properties and spectral interpretation. Interpret supplied molecular and spectral data using approved teaching examples.
Learning outcomes
- Explain functional groups and molecular structure using an appropriate example.
- Analyse a subject-related problem involving isomerism and reaction families.
- Present reasoned evidence addressing organic properties and spectral interpretation.
Main topics
- Functional groups
- Molecular structure
- Isomerism
- Reaction families
- Organic properties
- Spectral interpretation
Practical task
Interpret supplied molecular and spectral data using approved teaching examples.
Assessment
Submit a structure and property analysis with reasoned identifications.
Biochemistry
Stage 1: Nutrition and biomedical foundations
Study biomolecules and enzymes as foundations for biochemistry. The subject develops metabolism and energy transfer, then examines regulation and biochemical evidence. Interpret approved biochemical teaching data.
Learning outcomes
- Explain biomolecules and enzymes using an appropriate example.
- Analyse a subject-related problem involving metabolism and energy transfer.
- Present reasoned evidence addressing regulation and biochemical evidence.
Main topics
- Biomolecules
- Enzymes
- Metabolism
- Energy transfer
- Regulation
- Biochemical evidence
Practical task
Interpret approved biochemical teaching data.
Assessment
Submit pathway reasoning and a data-analysis report.
Human Anatomy
Stage 1: Nutrition and biomedical foundations
Examine body organisation, musculoskeletal structures and their relationship within human anatomy. The subject develops thoracic structures and abdominal structures, then examines nervous structures and anatomical relationships. Study approved anatomical models and images in a supervised setting.
Learning outcomes
- Explain body organisation and musculoskeletal structures using an appropriate example.
- Analyse a subject-related problem involving thoracic structures and abdominal structures.
- Present reasoned evidence addressing nervous structures and anatomical relationships.
Main topics
- Body organisation
- Musculoskeletal structures
- Thoracic structures
- Abdominal structures
- Nervous structures
- Anatomical relationships
Practical task
Study approved anatomical models and images in a supervised setting.
Assessment
Submit an annotated anatomy portfolio and identification assessment.
Human Physiology
Stage 1: Nutrition and biomedical foundations
Develop your understanding of human physiology through homeostasis and cardiovascular function. The subject develops respiration and renal function, then examines endocrine regulation and nervous function. Interpret physiological teaching data and supervised non-invasive demonstrations.
Learning outcomes
- Explain homeostasis and cardiovascular function using an appropriate example.
- Analyse a subject-related problem involving respiration and renal function.
- Present reasoned evidence addressing endocrine regulation and nervous function.
Main topics
- Homeostasis
- Cardiovascular function
- Respiration
- Renal function
- Endocrine regulation
- Nervous function
Practical task
Interpret physiological teaching data and supervised non-invasive demonstrations.
Assessment
Submit a function-based case analysis and data interpretation.
Applied Statistics
Stage 1: Nutrition and biomedical foundations
Study descriptive measures and probability as foundations for applied statistics. The subject develops sampling and estimation, then examines hypothesis testing and regression. Analyse an approved dataset and distinguish uncertainty from systematic bias.
Learning outcomes
- Explain descriptive measures and probability using an appropriate example.
- Analyse a subject-related problem involving sampling and estimation.
- Present reasoned evidence addressing hypothesis testing and regression.
Main topics
- Descriptive measures
- Probability
- Sampling
- Estimation
- Hypothesis testing
- Regression
Practical task
Analyse an approved dataset and distinguish uncertainty from systematic bias.
Assessment
Submit a reproducible analysis with justified methods and interpretation.
Academic and Professional Communication
Stage 1: Nutrition and biomedical foundations
Examine reading strategies, evidence use and their relationship within academic and professional communication. The subject develops report structure and presentations, then examines audience and referencing. Prepare a report and presentation for a defined professional audience.
Learning outcomes
- Explain reading strategies and evidence use using an appropriate example.
- Analyse a subject-related problem involving report structure and presentations.
- Present reasoned evidence addressing audience and referencing.
Main topics
- Reading strategies
- Evidence use
- Report structure
- Presentations
- Audience
- Referencing
Practical task
Prepare a report and presentation for a defined professional audience.
Assessment
Submit revised written work and an individual presentation.
Human Nutrition and Macronutrients
Stage 1: Nutrition and biomedical foundations
Develop your understanding of human nutrition and macronutrients through energy needs and carbohydrates. The subject develops proteins and fats, then examines food sources and dietary patterns. Analyse a teaching dietary record without issuing individual clinical advice.
Learning outcomes
- Explain energy needs and carbohydrates using an appropriate example.
- Analyse a subject-related problem involving proteins and fats.
- Present reasoned evidence addressing food sources and dietary patterns.
Main topics
- Energy needs
- Carbohydrates
- Proteins
- Fats
- Food sources
- Dietary patterns
Practical task
Analyse a teaching dietary record without issuing individual clinical advice.
Assessment
Submit a nutrient and food-pattern interpretation.
Micronutrients and Nutritional Assessment
Stage 2: Nutrition and food sciences
Study vitamins and minerals as foundations for micronutrients and nutritional assessment. The subject develops dietary assessment and anthropometry concepts, then examines biochemical evidence and assessment limitations. Use approved teaching records and supervised non-invasive demonstrations.
Learning outcomes
- Explain vitamins and minerals using an appropriate example.
- Analyse a subject-related problem involving dietary assessment and anthropometry concepts.
- Present reasoned evidence addressing biochemical evidence and assessment limitations.
Main topics
- Vitamins
- Minerals
- Dietary assessment
- Anthropometry concepts
- Biochemical evidence
- Assessment limitations
Practical task
Use approved teaching records and supervised non-invasive demonstrations.
Assessment
Submit an assessment case report with uncertainty stated.
Nutrition Across the Lifespan
Stage 2: Nutrition and food sciences
Examine infancy, childhood and their relationship within nutrition across the lifespan. The subject develops adolescence and adulthood, then examines pregnancy and older age. Compare nutritional needs through fictional life-stage cases.
Learning outcomes
- Explain infancy and childhood using an appropriate example.
- Analyse a subject-related problem involving adolescence and adulthood.
- Present reasoned evidence addressing pregnancy and older age.
Main topics
- Infancy
- Childhood
- Adolescence
- Adulthood
- Pregnancy
- Older age
Practical task
Compare nutritional needs through fictional life-stage cases.
Assessment
Submit an evidence-based lifespan nutrition portfolio.
General Pathology
Stage 2: Nutrition and food sciences
Develop your understanding of general pathology through cell injury and inflammation. The subject develops repair and neoplasia, then examines circulatory disturbances and disease mechanisms. Analyse de-identified teaching cases using approved pathology images.
Learning outcomes
- Explain cell injury and inflammation using an appropriate example.
- Analyse a subject-related problem involving repair and neoplasia.
- Present reasoned evidence addressing circulatory disturbances and disease mechanisms.
Main topics
- Cell injury
- Inflammation
- Repair
- Neoplasia
- Circulatory disturbances
- Disease mechanisms
Practical task
Analyse de-identified teaching cases using approved pathology images.
Assessment
Submit a mechanism-based pathology report.
Food Chemistry
Stage 2: Nutrition and food sciences
Study water and carbohydrates as foundations for food chemistry. The subject develops proteins and lipids, then examines food reactions and quality indicators. Interpret food-composition and quality data from approved teaching activities.
Learning outcomes
- Explain water and carbohydrates using an appropriate example.
- Analyse a subject-related problem involving proteins and lipids.
- Present reasoned evidence addressing food reactions and quality indicators.
Main topics
- Water
- Carbohydrates
- Proteins
- Lipids
- Food reactions
- Quality indicators
Practical task
Interpret food-composition and quality data from approved teaching activities.
Assessment
Submit a food-chemistry analysis and explanation of change.
Food Microbiology
Stage 2: Nutrition and food sciences
Examine food-associated microbes, spoilage and their relationship within food microbiology. The subject develops foodborne disease concepts and hygiene, then examines monitoring and prevention. Review food-safety data and approved low-risk laboratory observations.
Learning outcomes
- Explain food-associated microbes and spoilage using an appropriate example.
- Analyse a subject-related problem involving foodborne disease concepts and hygiene.
- Present reasoned evidence addressing monitoring and prevention.
Main topics
- Food-associated microbes
- Spoilage
- Foodborne disease concepts
- Hygiene
- Monitoring
- Prevention
Practical task
Review food-safety data and approved low-risk laboratory observations.
Assessment
Submit a microbiological quality and prevention report.
Food Processing
Stage 2: Nutrition and food sciences
Develop your understanding of food processing through process operations and heat processing. The subject develops cooling and drying, then examines separation and process performance. Evaluate a supervised pilot-process demonstration using approved foods.
Learning outcomes
- Explain process operations and heat processing using an appropriate example.
- Analyse a subject-related problem involving cooling and drying.
- Present reasoned evidence addressing separation and process performance.
Main topics
- Process operations
- Heat processing
- Cooling
- Drying
- Separation
- Process performance
Practical task
Evaluate a supervised pilot-process demonstration using approved foods.
Assessment
Submit a process record and performance interpretation.
Nutrition Counselling and Communication
Stage 2: Nutrition and food sciences
Study listening and behaviour change as foundations for nutrition counselling and communication. The subject develops food beliefs and shared planning, then examines ethical boundaries and review. Practise counselling with fictional cases in supervised simulation.
Learning outcomes
- Explain listening and behaviour change using an appropriate example.
- Analyse a subject-related problem involving food beliefs and shared planning.
- Present reasoned evidence addressing ethical boundaries and review.
Main topics
- Listening
- Behaviour change
- Food beliefs
- Shared planning
- Ethical boundaries
- Review
Practical task
Practise counselling with fictional cases in supervised simulation.
Assessment
Complete an observed counselling assessment and reflective record.
Clinical Communication
Stage 2: Nutrition and food sciences
Examine listening, plain language and their relationship within clinical communication. The subject develops cultural context and shared information, then examines team handover and documentation. Practise communication in supervised simulation using fictional cases.
Learning outcomes
- Explain listening and plain language using an appropriate example.
- Analyse a subject-related problem involving cultural context and shared information.
- Present reasoned evidence addressing team handover and documentation.
Main topics
- Listening
- Plain language
- Cultural context
- Shared information
- Team handover
- Documentation
Practical task
Practise communication in supervised simulation using fictional cases.
Assessment
Complete an observed communication exercise and reflective record.
Medical Nutrition Therapy
Stage 3: Dietetics and population nutrition
Develop your understanding of medical nutrition therapy through metabolic conditions and cardiovascular conditions. The subject develops renal conditions and gastrointestinal conditions, then examines care monitoring and professional scope. Analyse de-identified cases under approved dietetic supervision.
Learning outcomes
- Explain metabolic conditions and cardiovascular conditions using an appropriate example.
- Analyse a subject-related problem involving renal conditions and gastrointestinal conditions.
- Present reasoned evidence addressing care monitoring and professional scope.
Main topics
- Metabolic conditions
- Cardiovascular conditions
- Renal conditions
- Gastrointestinal conditions
- Care monitoring
- Professional scope
Practical task
Analyse de-identified cases under approved dietetic supervision.
Assessment
Submit dietetic reasoning reports and authenticated clinical learning evidence.
Surgical and Complex Nutrition Care
Stage 3: Dietetics and population nutrition
Study perioperative nutrition and critical illness as foundations for surgical and complex nutrition care. The subject develops nutrition support concepts and recovery, then examines complications and team coordination. Use approved simulation and supervised dietetic case learning.
Learning outcomes
- Explain perioperative nutrition and critical illness using an appropriate example.
- Analyse a subject-related problem involving nutrition support concepts and recovery.
- Present reasoned evidence addressing complications and team coordination.
Main topics
- Perioperative nutrition
- Critical illness
- Nutrition support concepts
- Recovery
- Complications
- Team coordination
Practical task
Use approved simulation and supervised dietetic case learning.
Assessment
Complete case-based assessments within authorised clinical scope.
Community Nutrition
Stage 3: Dietetics and population nutrition
Examine food access, nutritional surveillance and their relationship within community nutrition. The subject develops community priorities and programme design, then examines participation and evaluation. Prepare an approved community nutrition case study.
Learning outcomes
- Explain food access and nutritional surveillance using an appropriate example.
- Analyse a subject-related problem involving community priorities and programme design.
- Present reasoned evidence addressing participation and evaluation.
Main topics
- Food access
- Nutritional surveillance
- Community priorities
- Programme design
- Participation
- Evaluation
Practical task
Prepare an approved community nutrition case study.
Assessment
Submit a programme proposal and monitoring framework.
Food Service Management
Stage 3: Dietetics and population nutrition
Develop your understanding of food service management through menu planning and procurement. The subject develops food production and hygiene, then examines staffing and cost control. Analyse an institutional food-service teaching case or authorised placement.
Learning outcomes
- Explain menu planning and procurement using an appropriate example.
- Analyse a subject-related problem involving food production and hygiene.
- Present reasoned evidence addressing staffing and cost control.
Main topics
- Menu planning
- Procurement
- Food production
- Hygiene
- Staffing
- Cost control
Practical task
Analyse an institutional food-service teaching case or authorised placement.
Assessment
Submit a menu, resource plan and quality review.
Epidemiology
Stage 3: Dietetics and population nutrition
Study population measures and study designs as foundations for epidemiology. The subject develops bias and confounding, then examines association and public-health interpretation. Analyse a de-identified population-health dataset.
Learning outcomes
- Explain population measures and study designs using an appropriate example.
- Analyse a subject-related problem involving bias and confounding.
- Present reasoned evidence addressing association and public-health interpretation.
Main topics
- Population measures
- Study designs
- Bias
- Confounding
- Association
- Public-health interpretation
Practical task
Analyse a de-identified population-health dataset.
Assessment
Submit calculations and a critical interpretation.
Health Promotion
Stage 3: Dietetics and population nutrition
Examine health behaviour, communication and their relationship within health promotion. The subject develops community priorities and intervention design, then examines participation and evaluation. Develop a health-promotion activity with appropriate permission and review.
Learning outcomes
- Explain health behaviour and communication using an appropriate example.
- Analyse a subject-related problem involving community priorities and intervention design.
- Present reasoned evidence addressing participation and evaluation.
Main topics
- Health behaviour
- Communication
- Community priorities
- Intervention design
- Participation
- Evaluation
Practical task
Develop a health-promotion activity with appropriate permission and review.
Assessment
Submit the activity plan, materials and evaluation approach.
Health Ethics and Professional Practice
Stage 3: Dietetics and population nutrition
Develop your understanding of health ethics and professional practice through consent and confidentiality. The subject develops scope of practice and equity, then examines professional accountability and ethical reasoning. Discuss a simulated ethical dilemma with attention to patient rights.
Learning outcomes
- Explain consent and confidentiality using an appropriate example.
- Analyse a subject-related problem involving scope of practice and equity.
- Present reasoned evidence addressing professional accountability and ethical reasoning.
Main topics
- Consent
- Confidentiality
- Scope of practice
- Equity
- Professional accountability
- Ethical reasoning
Practical task
Discuss a simulated ethical dilemma with attention to patient rights.
Assessment
Submit a justified ethical decision and professional reflection.
Research Methods
Stage 3: Dietetics and population nutrition
Study research questions and literature review as foundations for research methods. The subject develops study design and data collection, then examines ethics and interpretation. Prepare a feasible investigation proposal with a defined evidence need.
Learning outcomes
- Explain research questions and literature review using an appropriate example.
- Analyse a subject-related problem involving study design and data collection.
- Present reasoned evidence addressing ethics and interpretation.
Main topics
- Research questions
- Literature review
- Study design
- Data collection
- Ethics
- Interpretation
Practical task
Prepare a feasible investigation proposal with a defined evidence need.
Assessment
Submit a proposal, methods rationale and ethics considerations.
Supervised Dietetics Practice
Stage 4: Approved dietetic integration
Examine clinical learning, community learning and their relationship within supervised dietetics practice. The subject develops food-service learning and professional records, then examines observed competence and reflection. Complete approved dietetic placements with qualified supervisors across required settings.
Learning outcomes
- Explain clinical learning and community learning using an appropriate example.
- Analyse a subject-related problem involving food-service learning and professional records.
- Present reasoned evidence addressing observed competence and reflection.
Main topics
- Clinical learning
- Community learning
- Food-service learning
- Professional records
- Observed competence
- Reflection
Practical task
Complete approved dietetic placements with qualified supervisors across required settings.
Assessment
Submit an authenticated competence portfolio and integrated assessment.
Clinical Reasoning and Evidence
Stage 4: Approved dietetic integration
Develop your understanding of clinical reasoning and evidence through problem representation and differential reasoning. The subject develops evidence appraisal and diagnostic uncertainty, then examines referral and reflective practice. Analyse de-identified cases within the approved professional learner role.
Learning outcomes
- Explain problem representation and differential reasoning using an appropriate example.
- Analyse a subject-related problem involving evidence appraisal and diagnostic uncertainty.
- Present reasoned evidence addressing referral and reflective practice.
Main topics
- Problem representation
- Differential reasoning
- Evidence appraisal
- Diagnostic uncertainty
- Referral
- Reflective practice
Practical task
Analyse de-identified cases within the approved professional learner role.
Assessment
Submit case analyses and an oral reasoning assessment.
Project Development and Feasibility
Stage 4: Approved dietetic integration
Study problem definition and evidence review as foundations for project development and feasibility. The subject develops requirements and method selection, then examines feasibility and evaluation criteria. Develop an approved discipline-specific project proposal with a supervisor.
Learning outcomes
- Explain problem definition and evidence review using an appropriate example.
- Analyse a subject-related problem involving requirements and method selection.
- Present reasoned evidence addressing feasibility and evaluation criteria.
Main topics
- Problem definition
- Evidence review
- Requirements
- Method selection
- Feasibility
- Evaluation criteria
Practical task
Develop an approved discipline-specific project proposal with a supervisor.
Assessment
Submit a proposal, evidence review and evaluation plan.
Integrated Project and Technical Report
Stage 4: Approved dietetic integration
Examine implementation, evidence collection and their relationship within integrated project and technical report. The subject develops analysis and verification, then examines limitations and communication. Complete the approved project and maintain an auditable evidence record.
Learning outcomes
- Explain implementation and evidence collection using an appropriate example.
- Analyse a subject-related problem involving analysis and verification.
- Present reasoned evidence addressing limitations and communication.
Main topics
- Implementation
- Evidence collection
- Analysis
- Verification
- Limitations
- Communication
Practical task
Complete the approved project and maintain an auditable evidence record.
Assessment
Submit the final project, report and individual oral defence.
Instructors
Enrolment options
Bachelor of Science in Human Nutrition and Dietetics
Course modified date: 13 September 2026
Examine food, nutrition and health across the lifespan and within clinical and community settings. The proposed degree connects biological science with dietary assessment, food-service systems and evidence-based practice. Southern African cases should consider local foods, affordability, cultural preferences and the conditions influencing household and institutional food choices.
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