The second-degree program in dietetics is addressed to graduates of the first-cycle studies in dietetics, public health (specialization: dietetics), nutrition, nutrition and food evaluation, food technology and nutrition.

During the course of the studies the graduates gain:

a. the knowledge of:

• principles of nutrition physiology and clinical biochemistry and their use in nutrition planning,

• methods of evaluation of the quality of individual groups of food products and their significance,

• essentials of clinical psychology and their use in everyday professional practice to solve complex health, social and family problems,

• principles of clinical nutrition including parenteral and enteral nutrition using industrial diets to prevent and treat malnutrition,

• team management principles,

• the basics of developing forms of individual entrepreneurship,

• regulations regarding official food control (Good Manufacturing Practice, Hazard System and Critical Control Points), compliance with the above in professional work and understanding their importance in improvement of food production quality,

• rules for the operation of equipment used in mass caterers.

b. The skills including:

• developing clear and understandable instructions for personnel providing nutritional care,

• theory and practice of marketing and management,

• providing nutritional counselling as well as planning and providing nutritional care for inpatients,

• determining indications using industrial diets available in Poland, dietary supplements and foods for particular nutritional purposes in correction of the eating disorders,

• planning, age- and physical activity-tailored, dietary management based on scientific evidence, to prevent diseases due to faulty nutrition,

• providing instruction for employees employed in food production , comprising organization of work stations and compliance with the principles of good hygiene and manufacturing practice,

• providing independent nutrition counselling for diverse population groups, both healthy and ill,

• conducting training programs in nutrition and dietetics,

• operation and management of a diet clinic/nutrition department.

c. the social competence to:

• continue education throughout the working life constantly update the professional knowledge and skills,

• manage the team implementing tasks in the field of nutritional education as well as prevention and treatment of nutrition-dependent diseases,

• compliance with professional secrecy and patient's rights, including the right to reliable information on proposed nutritional procedures.

The acquired qualifications enable a graduate to seek employment in public and private health care establishment, outpatient and inpatient nutrition departments (hospitals, kindergartens, schools, social welfare homes, sanatoria, prisons, restaurants, catering companies), dietary counselling centres and wellness clinics , sports facilities (sports clinics, fitness clubs, gyms), pharmaceutical companies producing preparations for enteral and parenteral nutrition, companies producing food for special purposes, health departments of local governments, sanitary and epidemiological stations, consumer and public benefit organizations, companies dealing with prevention and nutritional education, research institutes and institutions dealing with food quality assurance systems.