Dietetics

The curriculum focuses on the comprehensive preparation of students to use the principles of human nutrition in the prevention and treatment of diet-related diseases. Graduates have knowledge and skills in the field of nutrition of a healthy and sick person, including dietary support in the treatment of chronic diseases, diet options, prevention of nutritional diseases and dietary counseling. They are specialists in planning and implementing individual and collective nutrition, e.g. in hospitals, nursing homes, nurseries and sanatoriums. They can organize and supervise the production of dietary dishes (catering), conduct scientific research and educational activities in the field of dietetics. They have the skills to work with healthy and sick people, to manage human resources and therapeutic and advisory centers.
The study program includes m.in. the following subjects:
FIRST CYCLE STUDIES: human physiology, human nutrition, dietetics I and II, pediatric dietetics, dietetics of selected diseases, clinical outline of diseases, qualified first aid, basics of pharmacology, basics of gastronomic technology, immunology, basics of laboratory diagnostics, general psychology and nutrition, organization and health protection law.
SECOND CYCLE STUDIES: clinical dietetics, sports dietetics with elements of exercise physiology, dietetics in the reproductive and developmental age, diet-prophylaxis, ethno-dietetics, nutritional and dietary counseling, dietary preparations and dietary supplements, product and food design
dietary, law and economics in nutritional and dietary counseling, clinical psychology, nutritional research methodology, geriatric dietetics. Students of dietetics gain professional experience and improve their skills during internships in hospitals, dietary clinics and educational institutions cooperating with the Faculty. The Faculty also has its own Dietary Clinic, where students can take practical classes. A wide range of optional subjects allows students to choose an individual path of education and develop scientific and professional interests.

Graduates can work in:
• public and private healthcare institutions,
• scientific and research institutions,
• nutrition and dietary clinics,
• mass catering establishments and catering establishments serving hospitals, sanatoriums
and nursing homes and individual clients,
• sports facilities,
• education.
Graduates are prepared to undertake business activities in the field of broadly understood dietary counseling.