Bachelor's Degree in Nutrition and Dietetics. Department of Nutrition and Dietetics. School of Agricultural and Food Technology. Technological Educational Institute of Crete.


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.

Further Information

The main objective of the department, as such is express through the curriculum, is to equip students with all necessary knowledge, core and modern that will allow them to approach from all aspects and effectively all issues of concern for the modern man in the field of nutrition. The curriculum of the Department covers the cognitive subject of the Science of Nutrition and Dietetics with a key focus on its practical application. This Science is focused on the following:
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 health through dietetic support and treatment.
The special characteristics of the Department include the practical teaching and:
- the practice of Dietetics, using modern software;
- the use of innovative methods for nutritional assessment, and
- emphasis on Cretan / Mediterranean Nutrition.
The Department has modern Laboratories for teaching and research in the following fields, among others:
- Applied Dietetics;
- Body Composition - Anthropometry - Spirometry;
- Quality Control - Food Safety;
- Food Preparation Methods;
- Ergometry;
- Statistical analysis of Nutritional and Dietetic data

Relation To Employment

Presidential Decree 133, Bulletin no. 2013 of 1-10-2014 specifies the conditions for working as a Dietician - Nutritionist. In order to work professionally and use the title of Dietician - Nutritionist, the following are required: Degree of Higher Education (from a University of Technological Educational Institute) of Greece, of the Department of Science of Nutrition - Dietetics of Harokopeio University or of the Department of Nutrition - Dietetics of Thessaloniki Alexandreio T.E.I. or of the Department of Nutrition - Dietetics of Crete T.E.I. (Siteia Branch) or of the Department of Nutrition - Dietetics of Larissa T.E.I. (Karditsa Branch) or a degree from a foreign establishment that is equal and respective to the above or a decision for the accreditation of vocational qualifications issued by the Council for the Accreditation of Vocational Qualifications (SAEP) in accordance with the clauses of Presidential Decree 38/2010 (Directive 2005/36/EC), as amended and currently in force. Accredited equal title from a foreign establishment. With regard to the equality of the degrees issued by foreign Departments of Dietetics - Nutrition Hellenic N.A.R.I.C. shall decide accordingly, or any other body established by the competent state organisations, through the issuing of an equality and referencing accreditation deed.


Access to this type of qualification have those who have completed at least the secondary education (level 4).
Holders of such qualifications gain access to study programmes at the same level or at level 7 or 8.

Ways To Aquire

Qualifications of this type are acquired via formal education.