Graduates have the professional job skills to plan rational nutrition for various groups of people, to plan and prepare meals for particular diets, assess nourishment and the manner of nutrition and to recognise malnutrition, to prevent dietary illnesses, arrange individual, group and therapeutic diets.
The course covers general subjects: human anatomy, human physiology, food chemistry etc. as well as nutrition technology, food quality analysis and assessment, science of commodities, clinical dietetics etc.
Graduates can find employment in health institutions, catering companies, mass caterers, restaurants, hotels and consumer organisations.
First cycle course graduates are eligible to take up a second cycle (master’s) course in dietetics.