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Dietetics
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Summary of the Profile
General Description:
Objective(s) of a study programme:
Dietetics study programme aims at preparing dietetic specialists with higher college education, able to assess nutrition of individuals or population groups, manage the process of nutritional care, promote healthy lifestyle, administrate safe and qualitative catering of society groups, conduct and/or take part in dietetic research.
Learning outcomes:
Assess new situations and take the right decisions. Demonstrate interpersonal communication skills. Choose learning strategies and methods. Reflect and reason purposefully. Relate nutrition with individual’s anatomical, physiological peculiarities. Justify influence of nutrition on biochemical processes in human body. Relate the pathological processes in human body with individual‘s nutrition. Reveal the influence of environmental factors on individual‘s health and nutrition. Describe the economic, social, ethical, intercultural factors that influence on individual’s and/or population group’s nutrition. Determine the need of individuals and/or society groups for nutritional care. Assess individual‘s nutrition including nutritional status. Develop and implement a nutritional care plan according to individual‘s needs. Evaluate effectiveness of nutritional care. Train and advice individuals or society groups on proper nutrition issues. Relate preventative programs undertaken in Lithuania with training of proper nutrition. Describe catering of individuals or society groups that meet nutritional needs of healthy and sick people. Pursue supervision of menus implementation. Apply requirements of hazard analysis and critical control point (HACCP) system for food production chain. Describe the roles of team members and principles of teamwork. Provide professional information within the framework of competence working in the team and adjusting/adapting nutrition of individuals or society groups. Apply provisions of health legislation and professional ethics documents in the professional activity. Collect, organize and interpret data necessary for practice of dietetic science.
Activities of teaching and learning:
Interactive lecture; Case analysis; Document analysis; Demonstration; Directional questions; Questionnaire; Individual tasks; Literature analysis; Work with laboratory equipment; Group work; Simulations; Work in pairs; Questions-answers; Mind map; Group work; Situations analysis; Creation of individual menus; Problem-oriented teaching; Case study; Arguments “for“ and “against“; Observation; Analysis of performance techniques; Performance of survey; Discussion; Research methods (information search, creation of the logical scheme, project preparation).
Methods of assessment of learning achievements:
Cumulative assessment
Framework:
Study subjects (modules), practical training:
Professional Ethics; Fundamentals of Law and Management; Contemporary Lithuanian; Applied Research and Statistics; Sociology; Foreign Language; Anatomy; Psychology; Food Chemistry; Food Safety; Microbiology and Epidemiology; Catering Management; Physiology; Public Health; Biochemistry; Medical Procedures; Technology of Food Preparation; Feeding of Healthy People; Basics of Education; Pathological Physiology; Genetics; Immunology; Feeding of Sick People; Clinical Pathology; Clinical Pharmacology; Feeding of Healthy and Sick Child; Dietary Correction; Feeding of Sports People; Nutritional Care; Professional Bachelor's Thesis; Practice of Food Service; Practice of Nutritional Assessment; Practice of Menu Arrangement; Practice of Nutritional Care.
Specialisations:
None
Optional courses:
Toxicology; Allergology; Principles of Correct Sports; Massage; Family Planning and Counseling; Basics of Healthy Lifestyle; Physical Fitness Training.
Distinctive features of a study programme:
The curriculum is based on recommendations of the European Federation of the Associations of Dietitians (EFAD) for training of dietitians, distinguishing professional activity areas of clinical, administrative and public health dietitian.
Access to professional activity or further study:
Access to professional activity:
The qualification gives access to perform the work of dietician in all kinds of health care institutions, offering health care for people of different age; in health care institutions at National Defence and Internal Affairs structures; in social care, wordship, and education institutions; in private health care, public and private catering institutions.
Access to further study:
After completion of bridge courses or fulfilling other requirements of the accepting institution, access to the second cycle university studies.
