SayPro Online Course SAQA 1151663585

Description

a). 1. Demonstrate the ability to contextualise problems and to plan and implement an intervention, using cas4 study examples and practical applications in health services and the community

2. Work effectively, as an individual, in teams and multi-disciplinary environments, showing leadership and performing critical functions

3. Communicate effectively, both orally and in writing, with patients, other health professionals, policy makers and planners and the lay public.

3.1 Display creative skills (verbal and non-verbal) in communicating dietary messages to target audiences from various socio-economic and cultural backgrounds.

3.2 Use computer skills to prepare assignments, analyse research data and conduct dietary assessments

4. Demonstrate an understanding of the importance of self-development through continuing education, throughout the learner’s career path

5. Display a critical awareness of the need to act professionally and ethically and to take responsibility within the context of the work environment and within own limits of competence and experience

6. Display time management skills and ability to prioritise tasks within a demanding programme schedule, which includes the regular delivery of seminars and demonstrations to classmates

c). 1. Be able to conduct an assessment of nutritional status and the associated health risk of clients/patients and groups in communities and institutions by applying:

a) Socio-economic evaluation
b) Anthropometrical evaluation
c) Dietary evaluation
d) Clinical evaluation
e) Biochemical evaluation (advanced level)

2. Be able to analyse and interpret demographic, socio-economic, anthropometrical, dietary, clinical and biochemical data to identify nutrition and related health risks and problems (moderate level)

3. Be able (based on the appropriate methods of nutrition assessment) to predict types and severity of nutrition problems which may occur in group(s) in communities or the public (moderate level)

4. Be able (based on the appropriate methods of nutrition assessment) to diagnose types and severity of nutrition problems or special nutritional needs of individual clients/patients (advanced level)

5. Be able to conduct in-depth cause analysis of nutrition problems, based on appropriate conceptual frameworks and scientific and contextual information (moderate level)

6. Be able to assess patient / client / group food preferences (advanced level)

7. Be able to determine needs for nutrition services, including nutrition education and other health education activities (moderate level)

8. Be able to assess the training needs of individuals and/or groups in communities / institutions involved in nutrition service delivery to ensure capacity building in this regard (basic level)

2). 1. Be able to select, plan, implement, monitor, evaluate and document appropriate intervention strategies to address nutrition and related health issues of groups in communities (moderate level) and in individuals (advanced level)

2. Be able to collaborate with all stakeholders in the selection, planning, implementation and evaluation of appropriate nutrition intervention strategies (basic level)

3. Be able to collaborate with members of the health care team to select, plan, implement, monitor, evaluate and document appropriate nutrition care plans for individual patient / clients with specific disease conditions or special nutritional needs (advanced level)

4. Be able to ensure and monitor patient / client compliance with the nutrition care plan (advanced level)

5. Be able to compile menus to comply with patient / client and/or group nutritional needs and food preferences (advanced level)

6. Be able to plan and control food procurement (food storage and issuing), production and distribution of the final product (advanced level)

7. Be able to develop and standardise recipes for specific needs of patients / clients and/or groups in communities (advanced level)

8. Be able to establish food quality standards, as well as procedures to monitor these standards, with reference to nutritional, sensory and microbiological aspects (moderate level)

9. Be able to compile specifications for areas, space and equipment needed for optimal workflow and production based on the menu, purchasing and production policies (moderate level)

10. Be able to compile food and nutritional product specifications (moderate level)

11. Be able to integrate the food service system as part of the business and health care focus (moderate level)

12. Be able to monitor patient / client / group satisfaction with service delivery (advanced level)

13. Be able to adapt the intervention strategy/nutrition care plan/food service based on feedback from continuous monitoring of service delivery (moderate level)

3). 1. Be able to communicate effectively with individuals and groups at different levels with various cultural social, educational, political and economic contexts (advanced level)

2. Be able to communicate effectively using the oral, written and electronic medium (advanced level)

3. Be able to advocate for nutrition-relevant issues (basic level)

4. Be able to conduct appropriate training according to the identified needs of groups in communities and/or the public (moderate level)

4). 1. Be able to apply appropriate approaches and techniques to effectively manage human resources (basic level)

2. Be able to apply appropriate approaches and techniques to effectively manage finances (basic level)

3. Be able to apply appropriate approaches and techniques to effectively manage operational procedures (basic level)

4. Be able to compile, implement, monitor and evaluate a business plan/project (basic level)

5. Be able to comprehend and implement internal and external policy in management (basic level)

6. Be able to evaluate and recommend adjustments to nutrition service delivery regarding food procurement, production and distribution (basic level)

7. Be able to review, evaluate and recommend adjustments to nutrition service delivery regarding intervention strategies to address nutritional and related health problems of groups in communities and/or the public (basic level)

8. Be able to review, evaluate and recommend adjustments to nutrition service delivery regarding the nutrition care of individual patient/clients with specific disease conditions or special nutritional needs (moderate level)

5). 1. Be able to access, critically review and apply relevant scientific information (advanced level)

2. Be able to formulate a research problem; design an appropriate research method; obtain, analyse and interpret data; present the results; write a research report; and identify and formulate practical applications of the research results (moderate level)

6). 1. Be able to apply standards of practice and professional ethics (advanced level)

2. Be able to function constructively in a team or group (advanced level)

INTEGRATED ASSESSMENT

Year mark and examination marks are allocated for each of the four major subjects (clinical dietetics, community nutrition, food service management, foods science)

Formative (i.e. continuous) assessment methods make up the year mark for each subject:

First year
1. Clinical case studies of real-life patients, conducted by groups of 2 – 3 students, and presented in the form of an oral presentation and written report (1 case study per group)
2. Written assignments (minimum of 4 per year)
3. Weekly nutrition lecture / demonstration presented orally to classmates and summarised in a written handout (1 – 2 per student per term)
4. Weekly seminars on controversial allocated nutrition-related topics presented orally to classmates and summarised in a written handout (1 – 2 per student per term)
5. Food service management menu planning assignments (1 per term)

Second year
1. Food service management practical assessments such as menu planning in an institution, presented as a written report
2. Community nutrition activities (informative posters, development of nutrition education materials, talks to community groups, needs assessments)
3. Case reports (written/oral) (14 per year)
4. Progress assessments of placements

Summative assessment

Three-hour examinations are held at the end of each of the four terms during the first year and final examinations take place at the end of the second year. Overall pass mark is 50% with a sub-minimum requirement of 45% for any individual examination

Final mark for each subject (Clinical, Dietetics, Community Nutrition, Food Service Management) is calculated as the average of the combined year mark (incorporating formative assessments) and examination mark (i.e. 50% each). An oral examination in three parts of 15 minutes each is held, in order to moderate final marks and decide on border-line cases. Candidates whose examination marks are lower than 45% will not be eligible for an oral examination. At least three external examiners conduct the orals, together with departmental university lectures.

Submission of a written honours dissertation, in the form of a manuscript prepared for publication in a journal. The dissertation should report on the data analyses carried out and interpreted by the candidate. An extensive written literature review on the research topic is submitted by the end of the first semester in the second year. Mark allocation is as follows:

Research proposal: 5%
Lit Review: 20%
Execution of project: 10%
Oral presentation: 15%
Final report (article format): 50%

Allocation of final mark:
Clinical Dietetics =25%
Community Nutrition =25%
FSM =20%
Research project =30%