Study programmes

Based on acquired theoretical knowledge and practical skills in the field of Biochemistry, Food Chemistry, Microbiology, Epidemiology, Pharmacology, Preventive and Clinical Nutrition, the Basics of Clinical Medicine and Food Sciences, the graduates are able to recognize and weigh the risks of harm to health by unsuitable diet and to propose its modification. They can calculate the energy value, the content of the main nutrients, vitamins and minerals in the diet of healthy individuals. They are able to compile dietary plans for individual diets for all health establishments, including dietary and dietary plans for individual patients, to ensure coordination of the nursing process for enteral or parenteral nutrition care. They can control the level of catering in medical, social and school facilities. The graduates can formulate interventional and educational programs. They are capable to practice the education of individuals, families and groups in the field of healthy and medical nutrition. They are able to prepare visual promotional materials, to create professional article or posters.