Dietitians deal with the questions of human nutrition and possess knowledge about healthy diet and diseases caused by unhealthy nutrition. Graduates are able to practise diet therapy independently, or perform dietetic and catering tasks as members of a therapist team. The specialist’s tasks include individual and group counselling, preventing nutrition related chronic and non-contagious diseases, organising diet plans according to the client’s sensitivity and disease type. They manage catering units: lead the catering service, organise catering work procedures, and establish appropriate and acceptable conditions for catering. Dietitians play an important role in teaching how to lead a preventive and healthy life as they can also develop and implement programmes for health promotion.
Minimum of admitted applicants: 15
Length of studies: 8 semesters, 240 credits
Entrance requirements: applicants must successfully complete a language test in English.
Major curricular components: Food Science, Meal Preparing Technology and Colloidics, Nutrition Science, Public Health Nutrition, Clinical Dietetics and Medicine, Public Health and Epidemiology, Catering Management, Practical Dietetics, Food and Catering Hygiene, Basics of Biophysics and Medical Technology, Professionalism of Dietetics, Foreign Language for Healthcare Purposes
Career opportunities: Specialised Care (Hospitals and other Social and Health care facilities), Public institutions and companies, Fitness and wellness industry.