Contact Us Report about mistake Sign In Help

Compare

Dietetics

Language of instruction

lithuanian

Qualification degree and (or) qualification to be awarded

Professional Bachelor of Health Sciences
Dietician

Place of delivery

Kaunas, Pramonės pr. 20, LT-50468

Institution that has carried out assessment

No data

Institution that has performed accreditation, accreditation term

Studijų kokybės vertinimo centras, 12/7/2028

Data provided or updated (date)

5/27/2022

Order on accreditation

SV6-28
More about programme

Institutions providing this programme

Programmes with similar name

Programmes granting same qualifications

Summary of the Profile

General Description: Objective(s) of a study programme: To train professionals of dietetics who are able to carry out supervision of catering and nutrition at institutional and personal level, to consult and provide appropriate dietary recommendations for groups of various age people with regard to their health condition, social and cultural environment, to ensure the quality of service provided by a dietician in collaboration with other field specialists (of national and international level). Learning outcomes: 1. Will apply professional knowledge in providing dietitian‘s services; 2. Will perform food provision and nutritional care in accordance with the health-care legislation and EU regulations; 3. Will supply food provision and nutrition monitoring and provide recommendations for solving nutrition related problems on an institutional and personal level; 4. Will design a plan based on food provision and nutrition requirements, recommendations regarding healthy nutrition taking into account the vital needs, health state and social-cultural environment of a person, group or community; 5. Will estimate risk factors and critical control points in the food production chain taking into account employees‘ health and safety in accordance with hygiene norms; 6. Will communicate and cooperate with specialists of other fields by teaching and counseling persons or

their groups on questions regarding appropriate nutrition and food provision guided by the rules of professional ethics; 7. Will plan the aspects of self-expression and self-development and independent learning, seeking development of professional activities in a changing environment. Activities of teaching and learning: Lectures, seminars, activity and case studies, comparative analysis, discussions, cooperative learning, self-study, practices, laboratoty work method, analysis of video situations, problem related conversation, project preparation, role performance, brain storm, concept map, practical skills demonstration, essay preparation, information retrieval and analysis. Methods of assessment of learning achievements: The cumulative assessment system is applied. Methods of assessment include: testing, oral and written testing, listening and reading of case studies report, listening and reading of a project, listening and reading of practical work, reading of a folder, reading of an individual assignment, reading an essay. The achievement level of the study outcomes in the subject is assessed during the qualification examination, the level of achievement of study outcomes is assessed during the qualification examination and graduation paper defense. Framework: Study subjects (modules), practical training: Volume of the study programme – 180 ECTS credits. General college study subjects (15 ECTS credits): Foreign Language ( English, German, French, Lithuanian), Information Technologies, Introduction to Dietetics Studies. Professional Ethics, Communication Psychology. Study field subjects include -133 credits: Study subjects (85 credits): Anatomy, Physiology, Human Physical and Mental Development, Food Chemistry, Basics of Nutrition, Environmental Safety. Food Quality, Food Preparation Technology, Organizing Catering and Nutrition, Food Microbiology and Parasitology, Pathology, Basics of Clinical Studies, Basics of Clinical Biochemistry and Immunology, Basics of Dietetics, Pharmacology, Genetics, Applied Research Methodology, Nutrition Care, First Medical Aid. Practices (38 credits): Professional Internship of Food Supply Professional Internship of Catering and Nutrition Assessment, Professional Internship of Menu Preparation, Professional Internship of Monitoring Catering and Nutrition, Final Professional Internship Professional Bachelor Thesis (10 credits). Optional study subjects: 32 credits. Specialisations: - Optional courses:

Optional courses include 32 credits. 23 credits are devoted to Courses of Deeper Studies of the Same Study Field / Courses of the Studies of Another Field: Dietary Adjustment, Public Health. Educology, Business Administration. Medical Law, Nutrination of the Elderly People, Nutrition of a Healthy and Sick Child. Freely elective subjects – 9 credits. Students are free to choose subjects which are taught at Kauno kolegija/ University of Applied Sciences study programs from the list of freely elective subjects in Study management system. Distinctive features of a study programme: The particularity of the Dietetics study programme is that a student will acquire medical and food preparation knowledge, will able to design a nutritional programme applying the special production technologies for individual nutrition cases, will estimate potential risk factors of food safety at the time of the dish production and presentation to the consumer and will select the devices for controlling these risk factors. In the implementation of the study programme will take part highly qualified lecturers having practical experience of medical activities and/or food technologist’s experience. Access to professional activity or further study: Access to professional activity: After successful completion of their studies, graduates will work as dietitians: in primary, secondary and tertiary level health care institutions as well as sanatoriums and hospitals where they can perform health care and rehabilitation for individuals and public, in social care, welfare and educational institutions for persons of various age, both healthy and disabled, in national defense offices, in offices related to home affairs and in similar health care institutions, in centers of physical culture and sports, in private health care and nutrition related catering institutions, in state and private catering institutions. Access to further study: Graduates of the programme will be able to pursue the inclusion of the study outcomes by requesting further studying according to university first (Bachelor) level study programmes, and upon having completed additional university studies, they will be eligible to enroll in the second level studies. The continuation of studies will be possible in Lithuanian and/or foreign universities by choosing bachelor's and master's degree study programmes in the areas of biomedicine, medicine and health.