- Minimum 33 UWC APS
- English: Code 4 (Home or First Additional Language)
- Any other language: Code 3 (Home or First Additional)
- Maths Code 4 or Maths Literacy Code 6
- Life Sciences Code 4
Bachelor of Science in Dietetics and Nutrition | UWC
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- Clinical Dietitian: Assess nutritional needs, develop personalized meal plans, and provide dietary counseling and support to patients in hospitals, clinics, and healthcare settings. Clinical dietitians work with individuals with medical conditions such as diabetes, heart disease, gastrointestinal disorders, and eating disorders, helping them manage their health through nutrition therapy.
- Community Nutritionist: Plan, implement, and evaluate community-based nutrition programs and interventions aimed at improving nutrition, food security, and health outcomes in populations at risk. Community nutritionists work with government agencies, non-profit organizations, and community groups to address food access, nutrition education, and public health initiatives in diverse settings such as schools, clinics, and community centers.
- Public Health Nutritionist: Promote population-level health and nutrition through policy development, advocacy, and health promotion initiatives targeting communities, workplaces, and public institutions. Public health nutritionists conduct needs assessments, design interventions, and evaluate programs to address nutrition-related health disparities, prevent chronic diseases, and promote healthy eating behaviors.
- Sports Nutritionist: Provide nutritional guidance and support to athletes, coaches, and sports teams to optimize performance, recovery, and overall health. Sports nutritionists assess athletes’ dietary needs, develop personalized nutrition plans, and provide education and counseling on fueling strategies, hydration, and supplementation for athletic training and competition.
- Food Service Manager: Oversee food service operations in healthcare facilities, schools, universities, corporate cafeterias, or food service establishments, ensuring food safety, quality, and nutritional adequacy. Food service managers plan menus, manage budgets, supervise staff, and implement nutrition standards and regulations to meet customer needs and dietary requirements.
- Research Dietitian: Conduct research studies and clinical trials to investigate nutrition-related questions, interventions, and outcomes, contributing to the evidence base for dietary recommendations, guidelines, and public health policies. Research dietitians design protocols, collect data, analyze results, and publish findings in scientific journals to advance knowledge in the field of nutrition and dietetics.
- Nutrition Educator: Develop and deliver nutrition education programs, workshops, and materials to educate individuals, families, and communities about healthy eating habits, dietary guidelines, and nutrition-related topics. Nutrition educators work in schools, community centers, workplaces, and healthcare settings, empowering people to make informed food choices and adopt healthier lifestyles.
- Corporate Wellness Consultant: Design and implement workplace wellness programs and initiatives focused on promoting employee health, productivity, and well-being through nutrition education, counseling, and lifestyle interventions. Corporate wellness consultants collaborate with employers to assess needs, develop strategies, and measure outcomes to create supportive environments for healthy eating and physical activity in the workplace.
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