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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Postgraduate Diploma in Human Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
96954  Postgraduate Diploma in Human Nutrition 
ORIGINATOR
University of KwaZulu-Natal 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Postgraduate Diploma  Field 09 - Health Sciences and Social Services  Promotive Health and Developmental Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2027-06-30   2029-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
The underlying philosophy of the qualifications associated with the Dietetics and Human Nutrition programme is for the courses offered to be relevant to the needs of Southern Africa, to develop a broad and holistic concept of nutrition and health and to integrate theory and practice. Whilst the qualification within the programme is vocational, learners are given a strong academic underpinning, a questioning and critical approach are developed, and learners are involved in the research. Also, the programme gives learners the opportunity and the skills to apply knowledge gained.

The purpose of the qualification is to produce competent professionals who can practice in the areas of Dietetics and Human Nutrition and who can adapt to the environment in which they work. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience. In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy. 

RECOGNISE PREVIOUS LEARNING? 
Y 

EXIT LEVEL OUTCOMES 
1. Solve problems encountered in the field related to the profession.
2. Work with professionals in organisations.
3. Work with community members.
4. Completes set tasks in the field satisfactorily and timeously.
5. Synthesis of research literature.
6. Basic evaluation of research.
7. Use the information to develop interventions.
8. Select and use the appropriate methodology for research.
9. Write a research protocol/proposal.
10. Report on research findings in the appropriate manner (written and oral).
11. Facilitate and chair group discussions and meetings.
12. Environment.
13. Advocate and promote nutrition.
14. Communicate nutrition and management information to the Community.
15. Reflect on the human, ethical and moral implications of using science and technology in a way which promotes conservation of the environment.
16. Conduct research in an ethical manner.
17. Apply an appropriate holistic approach to nutrition-related issues.
18. Work in an intersectoral manner and acknowledge the contribution of others.
19. Implement entrepreneurial activities.
20. Apply knowledge appropriately.
21. Understanding of the principles of research.
22. Acts in a professional and ethical manner.
23. Reflects on working in a professional and entrepreneurial manner.
21. Aware of the responsibilities of training and supervising other professionals.
22. Understandof research methods and approaches.
23. Conduct and write up a research project.
24. Develop and manage appropriate nutrition initiatives in community settings. 

ASSOCIATED ASSESSMENT CRITERIA 
The following associated assessment criteria apply across all Exit Level Outcomes:
  • Demonstrate the ability to use their knowledge to solve problems and display responsible decision making using critical and creative.
  • Work effectively with others in a team or group as well as with people from organisations and communities.
  • Organise and manage them selves and their activities responsibly and effectively.
  • Collect, analyse, organise, critically evaluate and synthesise information.
  • Communicate effectively.
  • Use science and technology effectively and critically showing responsibility for the environment and the health of others.
  • Demonstrate an understanding of the world as related systems in a problem-solving context and not in isolation.
  • Learn more effectively, to be responsible citizens, to show cultural sensitivity, to use education and career opportunities best advantage and to be entrepreneurial.
  • Behave in a professional manner.

    Integrated Assessment:
    Integrated assessment appropriately incorporated to ensure that the purpose of the qualification is achieved:

    The institution is currently reforming its assessment strategies to include the assessment of applied competence for each qualification. In the meantime, a combination of continuous assessment and traditional written examinations serve to assess the integration of all/most of the learning outcomes for each module in a qualification. Learners understand the basic knowledge related to nutrition and dietetics and are able to integrate different types of knowledge and can use the knowledge in an applied situation in order to suggest or implement appropriate solutions. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification compares with the following international qualifications in terms of the range of competencies in the learning content offered. 

    ARTICULATION OPTIONS 
    This qualification allows for horizontal and vertical articulation.

    Horizontal Articulation:
  • Bachelor of Science in Dietetics and Human Nutrition, Level 8.

    Vertical Articulation:
  • Master of Science in Human Nutrition, Level 9. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. University of KwaZulu-Natal 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.