Curriculum Fourth year of study

First semester (10 weeks)		Parallel modules	Prerequisites	Credits
CNT 411 (1 discussion, 4 lectures)	Community nutrition 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	-	4^th-year status	22
HNT 411 (1 discussion, 3 lectures)	Human nutrition 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.	-	4^th-year status	10
MNX 411 (3 discussion, 6 lectures)	Medical nutrition therapy 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).	-	4^th-year status	25
RHC 400 (1 lecture, 1 practical)	Research in healthcare sciences Conducting process of obtaining ethics clearance, data collection, data analysis, research report writing.	-	RHC 300	10
DTT 411 (1 discussion class)	Dietetics profession	-	4^th-year status	3
Total credits per semester				98
Second semester (27 weeks)		Parallel modules	Prerequisites	Credits
DTT 480 (1 seminar per week)	Dietetics profession	-	4^th-year status	5
CNT 480 (Five time 8hrs per day for 7 weeks)	Community nutrition Academic service learning project in community-based programme development (i.e. planning, implementation and evaluation). Facility-based primary healthcare service delivery.	-	CNT 411	14
MNX 480 (5 discussion classes)	Medical nutrition therapy	-	MNX 411	18
FSS 480 (5 discussion classes)	Food service management	-	4^th-year status	14
Total credits per semester				124
Total credits fourth year				222

Internship Programme

In their final year of study, the B Dietetics IV students undergo internship training for a period of 27 weeks. Successful completion of the internship is compulsory for registration with the HPCSA.

The objectives for the internship training are:

to guide the student in the transition from the academic milieu to the practical situation
to present the student with the opportunity to develop self-sufficiency, responsibility and accountability
to present varied experiences which will enable the student to develop his/her adaptability and communication skills, and
to encourage the development of a dietician who maintains the discipline and self-awareness of a professional and accepts responsibility for the continuing development of his/her own competence.

The internship covers all three components of the dietetic profession, i.e. therapeutic nutrition, community nutrition and food service system management. Internship training for therapeutic nutrition and food service system management is done at various hospitals situated in Gauteng, while the community nutrition training takes place in communities in and around Pretoria.

The therapeutic nutrition component of the internship programme lasts over nine weeks and involves the provision of medical nutrition therapy to hospitalised patients as well as outpatients treated at the different hospitals. During the training period, the students provide nutritional care to the patients following the steps of the nutritional care process under the guidance and supervision of qualified dietitians.

Food service system management training encompasses the establishment and maintenance of high standards of food production and service in the nutritional care of patients. To achieve this, dietetic students should demonstrate knowledge of financial management, personnel management and techniques involved in the safe and efficient production of food in large quantities. This is achieved over a seven-week period under supervision of either a food service manager or a dietitian.

On completion of the 27 weeks, students sit for a final examination consisting of a written paper for each of the three components as well as an integrated oral exam covering all three components of the dietetics profession.

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