CASE 1    |    Sierra Burnes

CASE 2    |    Shirley Carter

CASE 3    |    Bradley Leonard (Butch) Sampson

CASE 4    |    Henry and Ertha Williams

CASE 5    |    Sherman (Red) Yoder

CASE 6    |    Charles Robert (Chip) Jones


CASE 8    |   Mrs. Millie Larsen

CASE 9    |    Ms. Julia Morales

CASE 10    |    Miss Patricia Verloren

CASE 11    |    Abel 

CASE 12    |    Heddy

CASE 13    |    NAME

CASE 14    |    NAME

CASE 15    |    NAME

CASE 16    |    NAME

CASE 17    |    NAME


HPCSA’s Professional board for Dietetics and Nutrition

Scope of Practice

Optimizing the nutritional well-being of individuals, groups, communities and the population in different settings by:

  • Utilizing (critically appraise and apply) a comprehensive body of evidence-based food and nutrition theory and principles;
  • Assessing the nutritional status, food and nutrition situation(s) and concomitant health risks of clients/patients, groups, communities and the population using relevant methodologies;
  • Advocating for the nutrition professionals, services and programmes;
  • Conceptualizing, planning, implementing, managing, monitoring, evaluating and documenting appropriate nutritional prescriptions for patients/clients with specific nutritional needs;
  • Conceptualizing, planning, implementing, managing, monitoring, evaluating and documenting appropriate nutrition interventions programmes, nutrition policies, strategies and guidelines for individuals, groups, communities and the population with specific needs;
  • Taking responsibility for using/applying appropriate nutrition policies, strategies and guidelines;
  • Influencing the national food systems/environment to enable all individuals to have access to affordable, nutritious and safe food;
  • Applying information, communication, education and counselling skills and social mobilizing to empower individuals/communities/populations to change their food/nutrition behaviour to make safe, healthy food choices to prevent nutrition-related diseases and to improve quality of life;
  • Planning and executing an effective food service system based on the specific food and nutritional needs of the healthy and ill;
  • Managing human, financial and other resources to ensure optimal and equitable delivery of nutrition services at all levels of service delivery including PHC and population level;
  • Conceptualizing, formulating, implementing and communicating nutrition related research;
  •  Planning, implementing, managing, evaluating, monitoring and documenting procedures and policies relating to human, financial, operational and other resources;
  • Applying critical and creative thinking in working effectively within a multidisciplinary environment, the community and stakeholders in contributing to the personal, social and economic development of society in an ethical and professional manner.