Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid-terms, projects, and class participation. Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.

The student must complete 90 ECTS and all programme requirements. A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.

Upon successful completion of this program, the students should be able to:

• • Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  • Use current information technologies to locate and apply evidence-based guidelines and protocols.
  • Demonstrate effective and professional oral and written communication and documentation and use current information technologies when communicating with individuals, groups and the public.
  • Demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation.
  • Demonstrate and apply counseling techniques to facilitate behavior change.
  • Locate, understand and apply established guidelines to a professional practice scenario.
  • Identify and describe the roles of others with whom the Sports Nutritionist/Dietitian collaborates in the delivery of Sports nutrition services.
  • Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including Sports nutrition, exercise and disease prevention and health promotion.
  • Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to effect change and enhance wellness in diverse individuals and groups
  • Develop an educational session or program/educational strategy for a target population.
  • Apply management and business theories and principles to the development, marketing and delivery of programs or services.
  • Determine the cost of services or operations prepare a budget and interpret financial data.
  • Apply the principles of human resource management to different situations
  • Apply safety principles related to food, personnel and consumers.
  • Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making
  • Explain the impact of a public policy position on dietetics practice for Sports and nutrition
  • Explain the impact of health care policy and administration, different health care delivery systems and current reimbursement issues, policies and regulations on Sports and nutrition services

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Semester 1

Semester 2

Semester 3