A. General requirements
First-cycle studies last not less than six semesters. Number of hours shall not be less than 3.000. Number of ECTS credits (European Credit Transfer System) shall not be less than 180.
B. Qualifications of the graduates
The graduates shall have the basic knowledge of nutrition for healthy and sick people, as well as technologies for food preparation. He is prepared for: planning of rational nutrition for different population groups; planning and preparing of meals included in various diets in accordance with the applicable classification; evaluation of nutritional status, diet and diagnosis of malnutrition; prevention of nutritionally-dependent diseases, evaluation of the mutual influence of medication and nutrition, monitoring the quality of food products and conditions for their storage, as well as production of meals in accordance with the principle of the system for Hazard Analysis Critical Control Points (HACCP), evaluation of the impact of the disease on nutritional status and impact of nutrition on the results of the treatment of diseases, organization of individual, collective and clinical nutrition, adapted to the age and health of patients, as well as conducing the nutritional education.
The graduates are prepared to work in public and private health care centers, mass caterers and companies that provide food to hospitals and other catering institutions, consumer organizations, sports facilities and other (depending on the type of additional qualifications), as well as education – after completing the teaching specialty (in accordance with the standards of education preparing for the teaching profession).
The graduates shall know a foreign language at level B2 of the European Framework of Reference for Languages of the Council of Europe and have the ability to use a specialist language in the field of medicine. The graduates shall have psychophysical predispositions to work with healthy and sick people. Moreover, the graduates shall have general and vocational education in health care.
The graduates shall be prepared to start the second-cycle studies.
C. Content and outcomes of learning
- Education in the field of human anatomy
- Education in the field of human physiology
- Education in the field of general psychology
- Education in the field of general biochemistry and nutrition
- Education in the field of food chemistry
- Education in the field of general microbiology and nutrition
- Education in the field of parasitology
- Education in the field of genetics
- Education in the field of qualified first aid
- Education in the field of human nutrition
- Education in the field of pediatric dietetics
- Education in the field of clinical outline of diseases
- Education in the field of nutritional pharmacology and pharmacotherapy, as well as food-drug interactions
- Education in the field of nutritional education
- Education in the field of law and economics in health care
- Education in the field of analysis and evaluation of the quality of food
- Education in the field of hygiene, toxicology and food safety
Content to choose from:
In the course of six semesters of studies, the students obtain not less than 30% of ECTS credits in the field of education to choose from, on the principles established by an educational unit that teaches classes. Subjects to choose from include:
- Medical biology
- Clinical nutrition
- Active biological compounds in food
- Food allergies
- Epidemiology of diseases
- Organization of work in mass caterers
- Role of the family in nutrition
- Nutrition of pregnant and nursing woman
- Nutrition in endocrine diseases
- Nutrition in metabolic diseases
- Diet in acute and chronic poisoning
- Nutrition in diseases of the digestive system
- Nutrition in cardiovascular diseases
The curriculum includes classes in the field of physical education, sociology, ethics, intellectual property protection and foreign language.
An important element of the educational process is student traineeships.
Students are obliged to complete 20-week traineeships (700 hours in total):
- 8 weeks after the second semester – initial traineeships in hospital and traineeships in the department of nutrition at the hospital;
- 2 weeks after the third semester – traineeships in the clinic for metabolic diseases;
- 8 weeks after the fourth semester – traineeships in children’s hospital;
- 2 weeks after the fifth semester – traineeships in the institution.
The implementation of traineeships is different in the case of the full-time and part-time cycle studies. In the case of second cycle studies, it is possible to pass the professional work as traineeships, when the character of this work and related activities is in line with the purposes of these traineeships.
The purpose of traineeships is:
Preparation of the students to the future professional work through the development and practical application of knowledge and skills acquired in the course of studies,
- Gaining the experience and developing the skills necessary for a dietician,
- Getting familiar with individual predispositions of students that allow a more conscious choice of the future professional career,
- Gaining the experience in joint and self-performance of professional duties,
- Improving the ability to cope with difficult situations and solving real professional problems.
Traineeships are organized and implemented in the most prestigious medical institutions, with which the School of Rehabilitation entered into appropriate agreements.