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The programme has both academic (theoretical and practical) skills and dietetic market orientation. It focuses on studying and analyzing the latest trends and developments in the science of Nutrition and Dietetics.
Our Professional Training tutor will help organize your choice of placement and you will be visited by academic staff, normally three times, during your placement. Companies and institutes that can offer placements include pharmaceutical, food industry, health agencies.
During a 12-week placement at the 4th year (as part of their curriculum), the student will find out more about the working environment experienced by a dietitian, the way they work and the other health professionals they work with. You will start practicing some of the skills required. You will also undertake some practicum experience through all the years and at the end of which the student will be managing his/her own small workload. The placement will give the chance to apply the theoretical knowledge gained through the studies and to consolidate the knowledge, skills, and attitudes, as well as to further develop them with more complex cases and situations. The placements are fully integrated with the academic part of your programme, allowing gaining practical experience that enhances your learning. During your placements, trained supervisors will help the students to develop and learn.
Learning Outcomes
By the end of the programme the graduates will be able to:
Express a broad understanding of food composition
Demonstrate understanding of how common foodstuffs are produced/manufactured
Critically evaluate the safety of food both for individuals and for specific populations
Extrapolate the influence of food composition on human health and well-being
Identify the role of diet in disease prevention and the promotion of optimum health
Critically evaluate the risks of consuming an inappropriate diet in a range of populations e.g. pregnant women, children and old age
Demonstrate the skills and knowledge to critically consider the scientific literature related to the fields of food and nutrition
Demonstrate an understanding of policy issues concerned with nutrition in relation to public health and the ways in which these may be influenced
Assess the scientific and social theory and concepts in the context of food, culture, diet, and nutrition
Develop their critical analysis skills, IT, communication and presentation skills as well as a life-long learning approach for career development in the nutritional sciences.
Entry Requirement
Graduation Requirements:
The student must complete 240 ECTS and all programme requirements. A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.
Fees
Yearly Tuition (for 60 ECTS): € 9420
This information was accurate on : 21/01/2021 Please contact us for more information about this courses
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