Knowledge: The knowledge offered is theoretical and practical, and is the result of the assimilation of information through learning. The Department's mission is to transmit and produce applied knowledge regarding human Nutrition and Diet, through education and research. In order to graduate, the student must successfully attend general background courses on biological sciences, specialized background courses on nutrition and diet, courses on the specialization of nutrition and diet, as well as courses on management, finance, law, and humanitarian studies. The courses are divided to compulsory for all Department students, elective compulsory and optional. The last semester includes the preparation of a Dissertation, during which Practice could be performed. The preparation of a Dissertation ensures the thorough examination by the graduate of the Department of a recent research topic or of a subject related to the application of the studies. Practice is supervised and assessed; it is performed in hospitals, businesses, services, and other collaborating bodies related to Nutrition - Diet.
Skills: In relation to the ability to apply the knowledge and use the knowhow of Nutrition - Diet, in order to complete the tasks and resolve problems, cognitive and practical skills are developed, including the skill of using methods, materials, tools, and instruments. The studies include theoretical teaching, practices, actions, practice in the laboratory, practice in hospitals and diagnostic centres, practice in mass eating and food production areas, practice in sports areas, participatory seminars, case studies and the preparation of projects, including educational visits in professional areas.
In general, the skills developed by students are focused on the following segments:
- Covering the nutritional needs of humans, in every stage of their lives (infant, child, adolescent, juvenile, middle, elderly age) and the various special needs (pregnancy, breast-feeding, sports, army duty, etc.).
- Protecting human health against aging conditions.
- Restoring human health through the nutritional support and care of patients.
- Communication skills and nutritional consulting skills.
Specifically, the Practice aims to provide work experience and skills through the experiential procedure. The purpose of the Practice is to offer students the necessary assets in order to work as dieticians: It prepares them to put in practice their theoretical knowledge and think critically, in order to contribute effectively to the improvement of the nutritional condition and of the general health of persons and population groups. In addition, it offers them experiences related to the connection with the labour market.
Competences: The proven ability to use knowledge, skills and personal, social and/or methodological abilities, in work or study situations and in professional and/or personal development. The curriculum aims to render graduates competent of working in posts related to modern nutritional and dietary requirements. This is achieved through the acquisition of knowledge and experience in the following sectors:
- Examination of the nutritional value of food, design and production of food and special preparations for specific population categories (children, athletes, patients, etc.).
- Preparation of the nutritional label of food and design of new nutrition products.
- Preparation of general and special diets and monitoring of the application thereof, at personal and group level, by evaluating the nutritional condition and by converting theoretical concepts and principles in practical nutritional instructions and diets.
- Design, programming, supervision, and support of the implementation of nutrition programmes for the healthy or ill population, in mass catering areas.
- Design and application of nutritional policy and nutritional interventions.
- Design and application of research programmes in the field of Nutrition - Dietetics.
- Provision of education on issues of Nutrition - Diet, to individuals and groups, with focus on the selection of food, diet and habits that protect health.