distance learning

• Evidence-based medicine teaching materials
• Nursing education programme of Baylor International Pediatric AIDS Initiative
• Cochrane Library training;
• DDT for malaria control (Malaria teaching modules);
• HealthInfoQuest - pathfinders for health information
  specialists;

CPD dietetics

The Nutrition module of the SAHealthInfo is an approved CPD news site of the CPD Committee of the Professional Board of Dietetics of the South African Health Professions Council:

• CPD Guidelines - pdf format (118 kb)
• CPD Rules - pdf format (9 kb)
• CPD Newsletters
  • Letter to dietitians (30 January 2004) - pdf format (23 kb)
  • Feedback letter - pdf format (19 kb)
  • May 2002 - pdf format (28 kb)
  • June 2002 - pdf format (24 kb)
  • August 2002 - pdf format (42 kb)
  • January 2003 - pdf format (18 kb)
• CPD Forms
  • CPD-3-DT - pdf format (71 kb)
  • CPD-4-DT - pdf format (52 kb)
  • CPD-5-DT - pdf format (32 kb)
• Registration and erasure of names from the register - pdf format (11 kb)
• Rules specifying the acts or omissions in respect of which disciplinary steps may be taken by the professional Board and the Council - pdf format (39 kb)
• Regulations defining the scope of the profession of dietetics - pdf format (7 kb)
• Guidelines for making professional services known - pdf format (37 kb)
• Exemption of juristic persons from the operation of certain provisions in the act - pdf format (22 kb)
• Questionnaires
  • "Big is beautiful" an exploration with urban black community health workers in a South African township
  • Dietary supplement use and associated factors among university students
  • Development of the South African Renal Exchange Lists
  • Nutritional management of Chronic Renal Failure patients by dietitians: the South African experience
  • Evaluation of the effectiveness of iron and folate supplementation during pregnancy in a semi-rural area of Limpopo province
  • Fats and oils: towards more specific quantitative and qualitative guidelines for South Africans?
  • Ascorbic acid losses in vegetables associated with cook-chill food preparation