Dietetics and Nutrition

Dietetics and Nutrition

Programme overview

Dietitians provide nutrition-focussed interventions and preventive services in clinical and community settings by applying scientific knowledge of food and human nutrition to maintain and promote the health of individuals and groups, and to manage various medical conditions. Dietitians also lead research in disease prevention and health promotion strategies to reduce mortality rates whilst improving the overall quality of life.

BSc (Hons) Dietetics and Nutrition

The BSc / BSc (Hons) Dietetics and Nutrition degree is a four-year direct honours programme that aims to address the growing demand for dietetics manpower in hospitals and intermediate long-term care (ILTC) settings in Singapore. As the first dietetics degree programme to be offered by an autonomous university in Singapore, this programme aims to provide students with evidence-based theoretical knowledge, research skills, and practical experience across all domains of dietetic practice (individual clinical case management, community and public health nutrition, and foodservice management). The programme has been designed to meet the academic requirements and clinical competencies for entry-level professional dietitians based on international educational standards for professional dietetic practice. The curriculum has been developed in close consultation with chief dietitians from the major healthcare clusters in Singapore in order to provide students with up-to-date and relevant knowledge, as well as specialised skills in all domains of dietetic practice.

Curriculum

The Bachelor of Science with Honours in Dietetics and Nutrition degree programme is designed to produce theoretically-grounded, research-driven and clinically-competent graduates to practice autonomously in all domains of dietetics, in line with the international educational standards for professional dietetic practice.

The curriculum is comparable to established overseas degree programmes in dietetics, but unique with regard to longer clinical practice education as well as customised to the Asian dietary context.
 

Career Opportunities
Graduates can be employed as dietitians in a variety of settings, such as hospitals, private practices, polyclinics, community hospitals, intermediate and long-term care organisations including nursing homes and rehabilitation centres.

Eligibility and Exemption

SIT selects candidates for this programme using an aptitude-based approach that considers passion and suitability for the profession, academic achievement and co-curricular involvement. Short-listed candidates will be invited for Multiple-Mini Interviews, consisting of different stations which assess different important attributes such as communication skills.

Listed below are the relevant admission criteria:

A-Level Prerequisites:

  • Obtained a good pass in H2 Chemistry and one of the following H2 subjects: Biology, Physics and Mathematics, and also offered General Paper or Knowledge & Inquiry in the same sitting while satisfying Mother Tongue requirements.

Diploma Prerequisites:

  • Completed a relevant full-time local Polytechnic diploma. For the detailed list, please refer to Relevant List of Diplomas.
  • Module exemptions will be considered on a case-by-case basis.
  • Diplomas that are not listed may be considered on a case-by-case basis. Applicants will be assessed for admissions based on a holistic approach if they meet the following criteria:
    1. Obtained a Science-related full-time local Polytechnic diploma and/or
    2. Has acquired relevant full-time work experience of 1-2 years.

International Baccalaureate Diploma Prerequisites:

  • Obtained a good pass in HL Chemistry and one of the following: HL Biology, HL Physics and HL Mathematics; while satisfying Mother Tongue requirements.

NUS High School Diploma Prerequisites:

  • A good pass in Chemistry and one of the following: Biology, Physics and Mathematics.

Mandatory English Requirement:

Applicants to the Allied Health Programmes are required to fulfil ONE of the following English requirements by application closing:

Qualification English Subject Minimum Grade Required
GCE O Level English as First Language C5
International English Language Testing System (IELTS - Academic Module) International English Language Testing System (IELTS) 7.0 for all components (Listening, Reading, Writing and Speaking)
TOEFL TOEFL At least 250 marks for computer-based test or 600 marks for paper-based test or 100 marks for internet-based test
OET OET Grade B and above
Polytechnic Foundation Programme (PFP) English Modules C+
GCE A Level General Paper/Knowledge & Inquiry D
International Baccalaureate (IB) SL ‘English A: Language & Literature’ OR
SL ‘Literature & Performance’
4
NUS High School Diploma EL4101 or higher (EL5101, 6103) modules C+

Applicants who hold a first degree from Singapore, Australia, Canada (except Quebec), New Zealand, Republic of Ireland, South Africa, United Kingdom, and the United States of America will be deemed to have fulfilled the stipulated English Language requirement for the programme.

Please refer to the Mandatory Medical Clearance for additional requirements. Shortlisted applicants will be required to sit for a Multiple Mini Interview held on one of these dates as scheduled by the administrator.

MMI dates

30 March – 2 April 2020

4 April 2020 – For NSFs only

6 April – 10 April 2020

11 April 2020 – For NSFs only

13 April – 17 April 2020

18 April 2020 – For NSFs only

Selection shall be solely within the discretion of the University and will depend upon the number of places available in the programme.

Dates assigned to shortlisted candidates are fixed. Kindly avoid travelling during this period.

MODULE SYNOPSIS

Year 1
HSC1001 Anatomy and Physiology 1

The module is designed to equip students with knowledge of the structure and function of the human body and an understanding of the interrelationship among different body systems. The topics include structure and function of cell, cardiovascular system, respiratory system, blood and immune system. Gross anatomy of the limbs, pelvis and chest including general embryology and development of limbs will be covered in this module with emphasis on musculoskeletal structure and function.

HSC1002 Anatomy and Physiology 2

This module extends the knowledge gained in Anatomy and Physiology 1, and includes structures and functions of the endocrine system, gastrointestinal tract, renal system and the reproductive system. Gross anatomy of the spine (cervical, thoracic and lumbar) and neurocranium (skull) will be covered in this module with emphasis on the musculoskeletal structures and functions of the spinal vertebrae.

HSC1004 Psychological and Sociological Perspectives for Health Sciences

Psychology is the scientific study of the mind and behaviour. In this module students will attain an understanding of key psychological concepts. Students will appreciate how psychological theories and research relate to health, illness, and healthcare. Sociology is the study of society, relationships, and social behaviour. Students will consider key sociological concepts and research to broaden their understanding of health, illness, and healthcare as they relate to the individual, family, and society.

HSC1005 Research - Critical Appraisal of Literature

The module will introduce the quantitative and qualitative methodologies in conducting research in the healthcare industry. The module will cover the common types of research design. By relating to scientific literature, different topics such as sampling, generalizability, blinding, effect size, randomization will be introduce weekly. Alongside introducing the basic methodology, this module focuses on getting students search for evidence in the literature from the different database. It aims to develop skills in searching for evidence, understanding research articles and ability to critically appraise published literature. Part the module will also focus on preparing students on academic writing, alongside working on the critical appraisal of literature.

HSC1006 Health Systems - Singapore's Perspectives

The World Health Organization (WHO)’s framework of a health system includes resource generation, stewardship, funding and provisioning. The goal of a health system is to improve health, respond to expectations and focus on fairness in financial contribution. In this module, the Singapore health system is described and analysed within the WHO’s framework. Students will learn to appreciate how policies are developed, health needs are identified and met, intersectoral collaborations needed and established, and services organized and evaluated. Through interprofessional studies, they will learn about the needs of patients and the roles of different professions in the health systems addressing those needs.

DTN1001 Biochemistry
This module provides students with an understanding of the biochemistry of food and energy metabolism with a focus on the composition, structure, and functions of nucleic acids, proteins, carbohydrates, fats, vitamins and minerals. These foundational concepts will be integrated with their roles in the bioenergetic principles of metabolic pathways such as glycolysis, oxidative energy metabolism, and the regulatory mechanisms. This module will complement the modules on anatomy and physiology allowing students to relate biomolecular pathways to systemic physiology of the human body.
DTN1002 Human Nutrition

This module provides an introduction to the science of human nutrition. The concepts of energy balance and its relationship to human nutrition and physical activity will be introduced. The roles, functions and key dietary sources of macronutrients (protein, carbohydrate and fats) and micronutrients (vitamins and minerals) essential for human health will be discussed. Complementing the module on Anatomy and Physiology II, students will gain a deeper understanding of the process of human digestion and metabolism. The dietary recommendations for the Singapore population will be compared with recommendations in other countries. The importance of physical activity as part of a healthy lifestyle will also be emphasized.

DTN1003 Individual and Environmental Influences on Eating Behaviours

Determinants of eating behaviours need to be understood in order to develop effective nutrition interventions to change eating behaviours. This module is designed to provide students with an in-depth understanding of the individual and environmental factors influencing eating behaviours and food choices. Four levels of influence are described: individual (eg, psychosocial, biological); social environmental (eg, family, peers); physical environmental (eg, schools, fast food); and societal (eg, mass media, cultural norms). This module encourages students to question, reflect and apply their understanding of eating behaviours, health and nutrition.

DTN1004 Food Science
This module provides an in-depth review of the physical and chemical properties of food components (carbohydrates, proteins, fats and water etc.) in their raw and cooked state. Food preparation and culinary techniques, food safety and food-borne illness, food preservation and processing, food regulations and standards, and the sensory evaluation of food will be introduced. Methods of analysing food for nutrient and non-nutrient content will also be covered through hands-on experiments in the laboratory and kitchen setting.
DTN1005 Nutrition throughout the Lifespan

This module will focus on the physiological basis of nutritional requirements and food habits from infancy, childhood, adolescence, and middle adult years to the geriatric years. Human behaviours, growth and development, and physical activity in context of the changing nutritional requirements in different age groups will be explored. In addition, nutritional needs specific to pregnancy and lactation will also be covered. Throughout this module, students will also evaluate the psychological, behavioural, socioeconomic, and cultural factors associated with meeting nutrition requirements throughout the lifespan.

Year 2
HSC2001 Pathophysiology and Pharmacology

This module introduces students to the broad categories of diseases and injuries from a systems approach. The students learn the contemporary knowledge and perspectives on the pathological and abnormal physiological processes that lead to these diseases and injuries, current medical interventions, including surgery and drugs, and associated complications either arising from the disease processes or medical interventions. Students learn the effects of drugs on the biological systems (for instance, interactions between chemicals and biological receptors) and the effects of biological systems on drugs (that is, absorption, distribution, metabolism and excretion of chemicals from biological systems). In addition, students learn to recognize the desired and undesired effects of medication, delivery options, adverse drug reactions that health professionals may observe. The specific roles of these health professionals in communicating adverse reactions and requesting modification in medication delivery to optimize performance and minimize pain will also be discussed.

HSC2002 Research - Methods and Statistics

More advance research methodologies will be introduced in the module. There will be introduction to a range of statistical methods for health scientists including regression and analysis of variance. The students will be introduced to more complex forms of study designs (e.g. mixed methods design), will be taught how to relate skills of critical appraisal to statistical analysis.

DTN2001 Nutrition Assessment
Nutrition assessment is the cornerstone of nutrition care as it enables dietitians to collect, analyse and interpret data to diagnose nutrition problems, as well as to identify potential nutrition interventions. This module will provide students with an in-depth understanding and applied knowledge of the principles, methods and implications of nutritional assessment in the context of the Nutrition Care Process and Model (NCPM). The module will encompass the central domains of nutrition assessment: Anthropometric, Biochemical, Clinical and Dietary (ABCD). In addition to applied learning skills, this module is designed to also foster critical thinking skills pertaining to nutrition assessment.
DTN2002 Nutrition, Health and Disease

Optimal nutritional status is pivotal for promoting health as well as for preventing and treating diseases. This module will provide students with an in-depth understanding of the role, benefits and limitations of diet, physical activity and lifestyle in aetiology, prevention and management of diet-related, nutrition-related and chronic diseases. The aetiology and epidemiology of the major nutrition-related diseases and diet-related chronic diseases will be explored, as well as recommendations for prevention. The module will also enlighten students on the reasons for dietary modifications for patients with specific diseases and the means for evaluating dietary treatment.

DTN2003 Food Systems and Food Service Management

Food systems describe the food paths from source to consumer. This module will help students understand the factors affecting food systems, and how food systems can influence health. Students will examine technological aspects of modern food systems, and will also learn how the dietitian and legal regulations ensure a healthy food supply. Food service management is a role often adopted by dietitians within institutions, and is essential for healthy food provision. Students will learn about food service systems, quality management principles and different methods of food service evaluation. Students will also gain an understanding of management and leadership theories, and strategic planning.

DTN2901 CPE 1: Food Service Placement

The integrated work study programme for the Dietetics programme takes the form of Clinical Practice Education (CPE) whereby students undertake supervised clinical training in the 3 main domains of dietetics practice (food service management; community & public health nutrition; individual clinical case management). The CPE is designed to develop students’ clinical competency to graduate entry level dietitian as well as to meet the professional requirements of international dietetic organisations.

HSC2007 Health Promotion and Population Health

Population health is the focus for many health systems in recent years. Population health outcomes are becoming more specific and attention is now shifted upstream, as health impact at population level is greater than at individual level. Recent research evidence suggests that health promoting activities and health education messages must be predicated on established health behaviour change models or theories. In this module, students learn the appropriate public health terminology in relation to population health outcomes, and to integrate various branches of sciences to effect health promotion, disease prevention and overall positive population outcomes.

Year 3
DTN3001 Medical Nutrition Therapy 1

This module, together with Medical Nutrition Therapy 2, will equip students with the essential skills to assess nutritional problems, as well as plan and implement nutritional interventions paramount to an individual’s overall health and well-being. Medical Nutrition Therapy I will provide dietetics students with foundation knowledge on the key therapeutic diets and classification of diets, as well as an in-depth understanding of nutritional management as a therapeutic aid to treatment and prevention of disease. Weight management issues across the lifespan, pregnancy and postpartum issues, hyperlipidaemia, hypertension, as well as post-surgical problems will be covered. The module will also encompass an applied learning component, namely practical sessions focussed on therapeutic diet preparation.

DTN3002 Community and Public Health Nutrition

Community and public health nutrition competency is essential for dietitians as it enables them to plan, implement and evaluate programs aimed at improving the nutritional health of communities and populations. This module will provide students with an in-depth understanding of public health nutrition priorities, community-based nutrition research, nutritional epidemiology, and public health applications in various community settings. Food habits of culturally and linguistically diverse groups will also be explored. The module will also equip students with the necessary skills to develop and evaluate nutrition programs required for their clinical practice in public health nutrition.

DTN3003 Clinical Effectiveness and Outcomes

Outcome measures evaluate the effectiveness of interventions. Students will learn how outcome measurement can either justify continuation of a dietetic intervention or suggest a change in treatment. Methods for the development and evaluation of outcome measures, and the importance of validity, reliability and responsiveness, will be explored. The different types of outcome measures used in dietetics will be described, and students will gain practical experience in selecting and measuring outcomes to evaluate complex dietetic interventions.

DTN3004 Medical Nutrition Therapy 2

Medical Nutrition Therapy 2 builds on the foundation knowledge and skills on diet therapy from Medical Nutrition Therapy I. This module will focus on the nutritional assessment and management of chronic medical conditions, as well as complex cases with multiple comorbidities. Medical Nutrition Therapy II will provide students with an in-depth understanding of the metabolic and physiological alterations in selected diseases (such as diabetes, gastrointestinal, cardiovascular and respiratory diseases, cancer) as a basis for the implementation of dietary modifications. This module will also include practical sessions on therapeutic diet preparation in line with medical nutrition therapy recommendations.

DTN3005 Communication Skills and Nutritional Counselling in Different Populations

Effective therapeutic communication and patient-centered nutrition counselling are fundamental for dietitians to help patients attain the skills and motivation to modify their eating habits as well as prevent various chronic diseases. This module is aimed to equip dietetics students with in-depth understanding and practical experience of effective communication and nutrition counselling skills to optimise intervention efforts. The module also encompasses patient-centered and goal-oriented techniques aimed at increasing patients’ motivation to change and self-efficacy.

DTN3801 Honours Thesis Preparation
The aim of the module is to facilitate the students to actively participate in a research process, and in so doing understand the theoretical and practical aspects of research. The module aims to develop a solid appreciation of the value of research in clinical practice. It aims to encourage ongoing critical evaluation in clinical practice.
DTN3901 CPE 2: Community and Public Health

The integrated work study programme for the Dietetics programme takes the form of Clinical Practice Education (CPE) whereby students undertake supervised clinical training in the 3 main domains of dietetics practice (food service management; community & public health nutrition; individual clinical case management). The CPE is designed to develop students’ clinical competency to graduate entry level dietitian as well as to meet the professional requirements of international dietetic organisations.

DTN3902 CPE 3: Clinical Placement 1

The integrated work study programme for the Dietetics programme takes the form of Clinical Practice Education (CPE) whereby students undertake supervised clinical training in the 3 main domains of dietetics practice (food service management; community & public health nutrition; individual clinical case management). The CPE is designed to develop students’ clinical competency to graduate entry level dietitian as well as to meet the professional requirements of international dietetic organisations.

DTN4801 Honours Thesis

The aim of the module is to facilitate the students to actively participate in a research process, and in so doing understand the theoretical and practical aspects of research. The module aims to develop a solid appreciation of the value of research in clinical practice. It aims to encourage ongoing critical evaluation in clinical practice.

Year 4
DTN4901 CPE 4: Clinical Placement 2

The integrated work study programme for the Dietetics programme takes the form of Clinical Practice Education (CPE) whereby students undertake supervised clinical training in the 3 main domains of dietetics practice (food service management; community & public health nutrition; individual clinical case management). The CPE is designed to develop students’ clinical competency to graduate entry level dietitian as well as to meet the professional requirements of international dietetic organisations.

DTN4801 Honours Thesis

The aim of the module is to facilitate the students to actively participate in a research process, and in so doing understand the theoretical and practical aspects of research. The module aims to develop a solid appreciation of the value of research in clinical practice. It aims to encourage ongoing critical evaluation in clinical practice.

DTN4001 Dietetics Leadership and Management

Leadership skills in dietetics are required for competent professional practice, as well as to inspire and guide others to achieve optimised health through food. This module is aimed to enthuse dietetics students to develop leadership, as well as advanced skills pertinent to the innovative practice of nutrition and dietetics. This module explores the role of leadership in individual dietetic case management, community and public health nutrition, as well as food service management. Students will be provided with an understanding of key leadership styles, how and when to use these styles in various settings, as well as application of leadership to improve the profession through effective change management. The role of personality, emotional intelligence and communication styles for effective leadership will also be covered.

HSC4003 Professionalism, Ethics and Global Health – An IPE Approach

This module explores themes on professionalism, healthcare ethics, legal aspects of healthcare and global health. Students learn about professional and interprofessional issues that they are likely to encounter in their practice. Ethical issues are discussed from different moral perspectives. Global health themes such as diversity, advocacy, primary health care, Sustainable Development Goals, health diplomacy and comparative health systems are included. A focus of this module is on interprofessional education and collaborative practice.

DTN4002 Exercise and Sports Nutrition

Nutrition is essential to support exercise, training and the performance of an athlete. The module aims to increase the students’ knowledge on specific nutritional and energy requirements of the exercising individual in different physical activities and sports. The students will explore the role of nutrition in exercise, injury recovery, muscle repair, growth and maintenance but also the role of macro and micronutrients and fluids on athlete endurance and performance. The module will also cover dietary assessment techniques in sports and will evaluate the evidence behind the effects and safety of nutritional ergogenic aids.

Campus Location
SIT@Dover
SIT@Dover

10 Dover Drive
Singapore 138683