Dietetics is the science of nutrition for healthy and diseased individuals. The student gains knowledge of the physiological grounds of nutrition, human anatomical structure as well as food chemistry. The students will learn the principles of rational nutrition and assessment of the nutritional status of a population. The program includes prevention of nutrition-related diseases, drug-food interactions and technologies and assessment of food quality.
The practical classes are held in modern technology facilities. The students take their internships in nutrition departments in hospitals, dietary and specialist clinics, as well as in other institutions dealing with health promotion and protection. Practical classes teach effectively how to promote healthy eating habits and provide individual and group nutritional education.
The students of the first degree studies (3-year vocational program) are conferred the bachelor's degree in one of the two specializations offered:
• clinical dietitian,
• applied dietetics.
The first degree graduate of each of the specializations receives a fully recognized diploma of the „bachelor of dietetics" (with additional information about the specialization) and all the rights arising therefrom.
The education program for students of all specializations includes a common and integrated block of classes representing general, basic and specialization subjects. The curriculum of the specialization subjects takes into account the specific character of the given specialization.
Specialization: clinical dietitian
A graduate of program:
a. has the knowledge of:
• dietary management in diseases depending on their clinical stage, classification of therapeutic diets, determination of their goals, principles and application,
• interrelationships between the digestive system and other systems of the body,
• food preparation technology and the basics of commodity science,
• ethical and legal conditions for the profession of a dietitian.
b. has skills in :
• taking nutritional history, assessing diet and the nutritional status,
• taking human anthropometric measurements and evaluation of laboratory results,
• classification of diets used in various diseases, determination of their purpose, application and principles; selection of products and foods for particular diets recommended in the diseases,
• planning and implementation of appropriate nutrition management to prevent and manage nutritional diseases,
• determination of the nutritional and energy value of diets with the use of computer software and nutritional value charts for food products and typical dishes,
• providing dietary advice as part of a therapeutic team,
• preparation of educational materials for the patient and providing education in the area of nutrition for healthy and diseased individuals, their families and health care providers.
c. has social competence to:
• comply with the principles of professional ethics and the patient's rights, including the right to information regarding proposed dietary procedures and its possible consequences and restrictions,
• effectively operate according to the instructions and to work independently or in a team on a designated research task.
A graduate showing the acquired qualifications may seek employment in hospital departments; primary and secondary health care clinics (diabetes, metabolic diseases, allergology, gastroenterology, pediatrics), dietary and wellness clinics, sports facilities (sports clinics, fitness clubs, gyms), dietetic catering companies, pharmaceutical companies producing preparations for enteral and parenteral nutrition, companies producing special-purpose food and dietary supplements.
Specialization: applied dietetics
A graduate of this specialization:
a. has knowledge in:
• basic organization principles in closed and open catering establishments and the principles of undertaking business activities in this area,
• food production technology and the essentials of commodity science,
• organization of work stations in accordance with the requirements of ergonomics, sanitary and hygienic conditions of food production in mass catering and food industry as well as modern food and nutrition safety systems,
• ethical and legal grounds of the profession of a dietitian.
b. has skills in :
• conducting a nutritional interview and assessing the diet and nutritional status,
• taking the anthropometric measurements and evaluation of laboratory results,
• providing nutrition education for healthy and diseased people, their families and health care providers,
• using nutritional recommendations and standards used in mass catering,
• determination of the nutritional and energy value of diets making use of computer software and nutritional value charts for food products and typical dishes,
• making proper selection of raw materials for the production of dishes used in nutritional therapies and the use of appropriate techniques for the preparation of dishes,
• use of equipment applied in food production technology.
c. has social competence to:
• comply with the rules of professional ethics and solving typical problems related to the profession,
• comply with the patient's rights, including the right to information regarding the proposed dietary procedure and its possible consequences and restrictions,
• comply with the principles of occupational health and safety and ergonomics.
A graduate showing the acquired qualifications may seek employment in nutrition departments in closed and open catering establishments (hospitals, kindergartens, schools, social welfare homes, sanatoriums, prisons, restaurants, catering companies), health departments of local governments, sanitary and epidemiological stations, mass catering establishments delivering meals to health care facilities (e.g. hospitals), consumer organizations, public benefit institutions and pharmaceutical companies.